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Adding leftover cooked rice to chapathi dough makes them noticeably softer and stay soft longer.
Snap melon, also known as pottu vellari, is a delightful yellow fruit signaling the start of summer in Kerala. This refreshing fruit, perfect for juices and coolers, offers a sweet and light taste ideal for beating the heat.
Romance doesn’t really care whether dinner was slow-cooked or microwaved — as long as it’s warm, thoughtful and shared.
Paal Puttu recipe offers a delightful twist on a traditional Kerala breakfast, incorporating sweet notes of carrot and coconut for a comforting and memorable meal.
Made with cooked carrots, milk, vanilla, nutmeg and a splash of condensed milk, it is filling enough to feel like a small meal.
Té de Bugambilia is an herbal infusion made using the petals (bracts) of bougainvillea flowers.
The entire process takes under four minutes, according to the video. The result is a strong, well-coloured cup of chai, thanks to the steam and pressure locking in flavour.
Here is a simple way to turn leftover rice into something children enjoy – a crispy rice cutlet.
These nuggets are quick to make and come together in about 10 minutes, making them ideal for an after-school snack or a fast evening bite.
This easy method uses a small amount of hot water and wheat flour cooked briefly before kneading the dough.
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