Comments for Samagni

Comment on Sweet Beaten Rice Flakes (Aval Vilayichathu) by Manju

Manju — Tue, 21 Feb 2012 13:14:29 +0000

Rita, it feels so nice to read the experiences that you shared! I agree with you about the women of the house having aval when the cooked rice pot is scraped to the bottom. And those who have already had their fill of cooked rice will again come to munch a portion of the aval :D
Every household has a unique way of making aval. The taste does vary depending on the aval’s taste and the cook’s kaipunyam.
As I have mentioned in the post, my friend brought the organic aval. Her tharavadu (ancestral home) is at Vaikom and the organic aval was gifted to her by one of the local farmers. She brought me some puttu podi also. Truly delicious stuff :) I am not sure if these are available in the market. It sure must be.
Good wishes to you and all.

Comment on Sweet Beaten Rice Flakes (Aval Vilayichathu) by Rita

Rita — Tue, 21 Feb 2012 04:09:21 +0000

thank you for sharing this manju. very easy to follow. I just returned back from kerala 2 days ago and had the blessing to partake of a similar form of this neivedyam at several temples that I visited. Also had yet another variation (A slightly drier version) with matta /rose rice aval flakes for an afternoon tea-snack at my mum’s home in kottayam. I have not yet seen organic aval so I am curious where you purchased the organic variety. I personally prefer the ghee minus the kadala parippu addition. I am also reminded that when the pot of cooked rice ran low when unexpected guests arrived for lunch, some of the elder women and kids ate aval nanachathu (or as you put it vilayachitu).
My husband and I also routinely make a gujarati version of bata ka poha (With potatoes) for breakfast on weekends.
Peace and Blessings!

Comment on Sweet Beaten Rice Flakes (Aval Vilayichathu) by Manju

Manju — Mon, 20 Feb 2012 07:23:08 +0000

Please do try Nisha. It is a simple but delicious sweet :)

Comment on Sweet Beaten Rice Flakes (Aval Vilayichathu) by nisha

nisha — Mon, 20 Feb 2012 04:31:50 +0000

Good variations Manju. We use the last method to make this dish, and like in Kerala, we also use it for naivedya…will try this one for sure :)

Comment on Carrot Halwa – a seasonal delight by Manju

Manju — Sun, 19 Feb 2012 12:12:10 +0000

wow..i would love to try the Rajasthani version! Thanks for stopping by :)

Comment on Carrot Halwa – a seasonal delight by cinematters

cinematters — Mon, 06 Feb 2012 03:30:05 +0000

Lovely ! I was introduced to a unique version made by a lean, more red variety while in Rajasthan, and ofcourse with their special “heavy duty” ghee :) needless to say, I was spinning by the end of the wolfing session. I guess it tops my list of all the Gajar Halwas I have ever had, including the industrial grade linoleum variety you get as dessert with the Thali in any self-respecting Darshini in Karnataka :D. Than you for this beautiful note..regards.

Comment on Sprouted Mung Bean Dosa and Coconut Chutney by Manju

Manju — Sun, 05 Feb 2012 10:17:09 +0000

The chutney sounds good to me. I love tangy chutneys and its a perfect combo to the pesarattu which is non-fermented and hence not sour. I will definitely try this combo.
Thanks for visiting.

Comment on Sprouted Mung Bean Dosa and Coconut Chutney by tys

tys — Sun, 05 Feb 2012 08:25:05 +0000

My wife, who is orginally from Uttranchal, but resides in Banglore, used to make this . I think I will do the preparation tonight and have this for breakfast. I will go for a tomato based chutney, where I will suate some onion, add garlic, lil tamarind, some red chilli, salt and tomato and then grind the whole thing.

I know it sounds absolutely horrible but i swear by its taste.

I see that this is the wrong site to look for some fish fry.

Comment on Thiruvathira Kali (Rice halwa) by Manju

Manju — Sat, 07 Jan 2012 16:32:43 +0000

Thanks Ganga. I will add this to the recipe. I am not a fan of moong dal and hence I posted this one without the moong dal :)

Comment on Thiruvathira Kali (Rice halwa) by Ganga Shankaran

Ganga Shankaran — Sat, 07 Jan 2012 12:46:19 +0000

If you add 1/4th cup of yellow moong dal, it adds to the taste