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The one-stop spot for a collection of unique and authentic Kerala recipes along with sought-after recipes from across the world.
They taste delicious when they are served with thick coconut chutney and flavourful sambar.
For a delightful twist, savoir the hibiscus-ramacham (vetiver)-mosambi juice, expertly crafted by Rajini Narendran.
These dosas are usually thicker and have a slightly spicy flavour.
Most people who enjoy eating chapatis often wish for a method to store them safely to be used for a few days. Follow these steps to make soft chapatis and store them up to 3 -4 days.
Experts say that salt would never go stale or bad unless some minerals or flavours are added to it. When moisture gets mixed in salt, it may turn lumpy.
This simple recipe combines creamy coconut milk with a hint of sweetness for a refreshing frozen treat that's perfect for hot summer days.
The fish is poached slowly in the coconut water, allowing it to absorb the natural flavours while retaining its tenderness and moisture.
Kani appam is offered as part of the ‘kani’, presented in front of the deity, before distributing to children.
This yummy treat strikes a perfect balance between sweetness and the natural flavour of ripe bananas.
These spiced wafer-thin kappa papadam would make the perfect addition to your Vishu sadya.