Prawns – Cashews Roast (Chemmeen – Kasuvandi Paripp Roast)
Ingredients for Prawns – Cashews Roast (Chemmeen – Kasuvandi Paripp Roast): 1. Prawns – ¼ kg,...
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Tag: Kerala Cuisine
Kerala’s Kanji (Congee) in 10 Varieties
Easy digestible and nutritious – two easy phrases to describe Kerala’s own Kanji or rice porridge....
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Cheruparipp Paal Payasam
Ingredients for Cheruparipp Paal Payasam: 1. Cheruparipp (Moong Dal/Green Gram Paripp) –...
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Semiya + Aval Payasam
Ingredients for Semiya + Aval Payasam: 1. Vermicelli – 100 gm 2. Rice flakes (white) – 50 gm 3....
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Rambutan Fruit Payasam
Ingredients for Rambutan Fruit Payasam: 1. Rambutan – 1 kg 2. Arrow root powder – 25 gm 3. Jaggery...
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Passion Fruit Payasam
Ingredients for Passion Fruits Payasam: 1. Passion fruit – 10 2. Jaggery – 400 gm 3. Coconut – 4...
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Therali (Ada) Pradhaman
Ingredients for Therali (Ada) Pradhaman: 1. Unakkalari (Raw rice without removing the rice bran...
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Pizhinj Payasam
Ingredients for Pizhinj Payasam: 1. Unakkalari (Raw rice without removing the rice bran /Nurukk) –...
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Ellu Payasam (Sesame Seeds Payasam)
Ingredients for Ellu Payasam (Sesame Seeds Payasam): 1. Sesame seeds – 100 gm 2. Salt-less jaggery...
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Thulasi Kathir Payasam (Basil Seed Payasam)
Ingredients for Thulasi Kathir Payasam (Basil Seed Payasam): 1. Milk – 1 litre 2. Sugar – 250 gm...
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