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| ആടിനെ രക്ഷിക്കാന് ജ്യോതി കിണറ്റില് ചാടി, ജ്യോതിയെ രക്ഷിക്കാന് നാട്ടുകാരും, 20 കോല് താഴ്ചയും രണ്ടാള് പൊക്കത്തില് വെള്ളവുമുള്ള കിണറ്റില് വീണ യുവതിയുടെ ജീവന് കാത്തത് നാട്ടുകാര്
mangalam.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from mangalam.com Daily Mail and Mail on Sunday newspapers.
4 years on, Amballoor still a panchayat without crematorium
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| പ്രവാസി മലയാളികളുടെ കാർഷീക പദ്ധതികൾക്കു ധനസഹായം നൽകും, മന്ത്രി പി പ്രസാദ്
mangalam.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from mangalam.com Daily Mail and Mail on Sunday newspapers.
Preparation
Heat the oven to 350 degrees. Blend all the ingredients together in a large bowl until thoroughly combined. The mixture will be thick and smooth. Let rest for 30 minutes if you have the time.
Pour the cornbread batter into a lightly greased 10-inch cast-iron skillet (a 9 × 13–inch baking dish also works) and bake for 60 minutes, or until the center is set.
With about 10 minutes to go on the cornbread, heat the grill to high. Cut the fruit in half, remove the pit, and brush the flesh with olive oil. Add a sprinkle of sugar. Grill the fruit cut-side down for 3–5 minutes or just long enough to warm the fruit and make some lovely grill marks.
3 cups cold water
Handful of fresh mint
Preparation
Heat the water in a saucepan until it comes to a simmer. Add the tea bags and let steep for 5 minutes. The tea will take on a deep ruby-red color when it is ready. Remove tea bags. If you are using honey or agave syrup, stir it in while the tea is still hot. Pour in the cold water and let the tea cool in the refrigerator while you are making dinner. Just before serving, pour over ice and slivers of lemon and garnish with fresh mint and edible flowers. Cut the tops off the honey sticks, if using, and place in individual glasses cut-side up.