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In the heart of the Cratchit household on Christmas Day, Mrs Cratchit brings in the steaming pudding, 'like a speckled cannon-ball,' blazing with ignited brandy and topped with holly.
Here are five simple, kitchen-tested ways to peel it faster and with far less frustration.
This drink has been common in Kerala homes for decades, especially during summer.
With such a large industry behind a fruit loved across Kerala, it is no surprise that rumours about “harmful hormones” often spread during the season. But what is the truth?
Apart from Aravana, three other types of payasam are prepared as offerings to Lord Ayyappa, the presiding deity.
Every egg is covered with a natural protective layer called the cuticle, also known as the bloom. It seals the tiny pores on the shell and keeps bacteria from sneaking inside.
Why some items pass without a problem and others get rejected can feel like a mystery. Here is a simple guide that clears the confusion.
The water inside turns warm and extra sweet, the soft flesh becomes custard-like and the whole thing carries a hint of smoke.
Sitaphal, Ramphal and Lakshman phal belong to the same Annona family, but they are completely different characters on your plate.
Jewish communities in Mumbai, Kolkata and Kochi prepared early versions of fermented rice–coconut batters, which then travelled across the Indian Ocean during colonial migration.
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