Amul full fat milk, small grain rice, sugar, jaggery, salt, cardamom powder, ghee, saffron strands, raisins and cashew nuts, chopped dry fruits ...

Kerala style fish curry is a coastal cuisine dish of Kerala, known for its flavour and aromatic spices. The traditional curry combines the richness of tamarind, the creaminess of coconut and the ...

Rice Ada, water Boiling, milk Whole, Sugar, chocolate White eating, Cardamom powder, Cashew nuts, Ghee ...

Parippu Pradhaman is a traditional Kerala sweet made with moong dal, jaggery, coconut milk and cardamom. It is a rich and delicious payasam served during festivals. Paal Pongal is a comforting South ...

Soak moong dal for 15 mins, drain, and set aside. Melt jaggery with ½ cup water and set aside. Roast beetroot and dal in ghee for 2 mins. Add water, cook until absorbed and dal is soft. Add jaggery ...

A two-day festival, Anant Samagam, held recently at Delhi’s Travancore Palace explored these ties through craft, cuisine and clothes. In keeping with the theme, Manipuri black rice puttu and ...

God's own country, Kerala is a place for nature's grandeur and rambunctious culture and history in reciprocation. Along this ...

Heat coconut oil in a pan. Add mustard seeds and allow them to splutter. Toss in curry leaves for aroma. Add grated beetroot to the pan, mix well, and saute for 2-3 minutes on medium heat. Add ground ...

It is typically served with rice and is a soothing, spicy dish. Black chickpeas are cooked in a sauce mixed with coconut and spices to create this delectable South Indian dish. A tasty South Indian ...

KANNUR: Even deities are not safe from conniving traders. The sale of aravana payasam by some shopkeepers, claiming it is the prasadam (sacred offering) of Parassinikadavu Muthappan, in Kannur has ...

Heat 1 tbsp coconut oil, add 1 tsp mustard seeds, curry leaves, and 1 tbsp ginger-garlic paste; sauté, then add 1 chopped onion, 2 chopped tomatoes, 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp ...