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Kerala chicken podi is a fragrant, easy-to-make dish featuring shredded chicken slow-roasted in coconut oil with spices and curry leaves, serving as a crisp accompaniment to rice or traditional breakfast items.
Homemaker Hannath Nellikkal turned her kitchen garden into a profitable commercial enterprise in Kerala by rearing Egyptian Silver Fayoumi chickens, using incubators to hatch eggs and selling chicks alongside fresh vegetables.
Rujuta Diwekar, the Mumbai-based nutritionist in an Instagram reel in April this year addressed the issue head on, which had the house divided. She said that, till the children do not cook for 4-5 people in the house, one does not have to listen to them.
Imagine being able to tell whether a chick is male or female within hours of its emergence from the egg. It may sound like a niche skill, but chick sexing is an important part of the poultry industry, and one that can open doors to a range of jobs in hatcheries and poultry farms. Chick sexing
Kerala-style chicken perattu involves marinating chicken with spices, onion, chillies, ginger, garlic, and fennel, then slow-cooking until masala coats the pieces.
In North Kerala's Malabar region, 'Kozhimarunnu', a medicinal chicken dish, is a traditional folk remedy prepared with country chicken, herbs, and spices during Karkidakam, believed to restore strength.
Dr Harikrishnan S, Assistant Professor at the Veterinary and Animal Sciences University, explains what makes these eggs different from the rest.
A new fried chicken counter at Kottayam KSRTC depot offers food served on buses, a statewide initiative providing affordable, clean meals to passengers.
Chicken 65, a beloved spicy starter, has a mysterious origin; the most accepted theory points to its creation in Chennai in 1965, though other explanations persist.
A rich, creamy and fragrant Eid special, this Kashmiri chicken curry is slow-cooked with browned onions, cumin, methi and finished with ground cashews and raisins for a velvety brown gravy.
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