Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

Menu Skip to content
  • Home
  • About
  • Contact

Category: Sweets

March 24, 2019March 24, 2019 samagniblog

Carrot Payasam

November 27, 2016October 20, 2018 samagniblog

Shakkar Para (Sweet Diamond Cuts)

November 1, 2016October 20, 2018 samagniblog

Ragi (Finger Millet) Custard

August 23, 2016October 20, 2018 samagniblog

Vella Cheedai / Sweet Cheedai – Deep Fried Sweet Balls

May 27, 2016October 21, 2018 samagniblog

Tender Coconut and Litchi Ice Cream

December 8, 2015October 21, 2018 samagniblog

Navara Nei Payasam – Kerala Temple Prasadam-Style Rice Kheer with Jaggery

October 17, 2015October 21, 2018 samagniblog

Roasted Cashewnut Burfi

Posts navigation

Older posts

I’m looking for…

Samagni

Instagram

Thai poosam special kolam for Murugan. #thaipoosam #kolam #rangoli #starkolam
Karuppu kavuni arisi or Black Burma rice is rich in antioxidants, zinc, and is packed with nutrients. Ever since I got introduced to this rice, I have been trying to use it in various dishes. The latest experiment is using it to make modakams with jaggery and coconut filling. Since black rice is glutinous and sticky in nature, I used it in combination with white rice. The color of the rice at various stages is an absolute treat to behold! When soaked in water it turns burgundy. After it was ground with white rice, the paste looked lilac and after steaming it turned deep purple. The whole process was so enjoyable and not just the looks, tastes amazing too. Since the rice is sticky, it was difficult to mould the dough into perfectly shaped modakams but who cares for perfect shapes when the health benefits are so many! #modakam #modak #steameddishes #steamedrecipes #indiansweets #sweets #blackburmarice #blackrice #rice #karuppukavuni #kavuniarisi #arisi #indianfood #foodstagram #foodpics
आदिदेव नमस्तुभ्यं प्रसीद मम भास्कर | दिवाकर नमस्तुभ्यं प्रभाकर नमोऽस्तु ते Aadi Deva Namasthubhyam Praseeda mama Bhaskara Divakara Namasthubhyam Prabhakara Namostutey Ratha Saptami kolam dedicated to the source of all energy on our Mother Earth. #rathakolam #rathasaptami #saptami #surya #sungod #indianfestivals
Another seasonal item - Mango ginger (Aam Haldi, Manga Inji, Curcuma Amada) is a unique spice that resembles ginger but tastes and smells like raw mango. It is an important spice in Ayurveda and has antibiotic, appetizer, diuretic, expectorant, laxative, and aphrodisiac properties among many others. Despite being a ginger hater, I am completely hooked to the distinct smell of this rare spice. Mango ginger is much milder compared to ginger with a light smell and flavor of raw mango. It is also not as fibrous, pale in color (both outside and inside), and has a much smoother and more regular outer surface compared to ginger and turmeric. You can make a delicious pickle out of this amazing spice. #mangoginger #aamhaldi #aamchur #seasonal #eatseasonal #eatlocal #wintervegetables
Every region has their own food culture that was developed over the years with careful thought and consideration of all factors that influence health and well being. Eating raw grains during winter is a culture in most parts of India. Raw chickpeas, pigeon peas, jowar, wheat are some tender greens eaten during the Indian winter. Tender Jowar pearls are rich in nutrients, have a nutty and sweet taste, and has a cooling effect on your system. A mixture of raw green wheat and green jowar (sorghum) grains with rock salt and a dash of lime juice sold as a snack by a street vendor. Respects to all those who hull these delicate pearly grains! Annadata sukhi bhava #rawgrain #greenwheat #sorghum #streetsnacks #rawjowar #rawsorghum #foodculture #food #indianstreetfood #streetsnack #snack #healthysnack #winterfoods #seasonal #eatseasonal #eatlocal #ponkh #hurda
Scene depicting Ravana lifting Mount Kailasa (also called Ravananugrahamurti) sculpted on red sandstone on a pediment on the east-facing door of the 10th-century Cambodian temple, Banteay Srei. Siva is seated on the summit of Mount Kailāsa along with Parvati on his lap anxiously clinging on. Ascetics, mythological figures, lions, deer, and other animals are also arranged in three rows below Siva and Parvati. Below, in the middle of the scene, sits Rāvaṇa wearing a strained expression on his face, holding Mount Kailasa by its base and shaking it. Animals flee from his presence. The depiction of this scene is very rarely found in Indian paintings and sculptures also. A few instances are found in Ellora cave 16 (Kailasa cave) and Cave 29, Tiruvannamalai, Belur, Halebidu, and Pattadakkal. Interestingly, in the Cambodian version, Ravana's heads are vertically stacked on top while in Indian versions they are horizontally distributed. The Kailasa cave at Ellora was built two centuries (8th century) before Bantaey Srei, and Belur and Halebidu temples during 12th century. Centuries and oceans apart but connected by a common mythology and architecture. #templearchitecture #pediment #cambodia #shiva #mountkailash #mountkailasa #ravana #ravananugrahamurti #tympanum #mythology #sculpture #banteaysrei #bantaysrei

Categories

Older Posts

Most Visited Categories

Bachelor-friendly Breakfast Chutneys/Thogayals/Dips/Podis Dals/OzhichuKootaan/Saaru Dosas Drinks Everyday Simple Recipes Festival Recipes Indian Kerala Recipes Main Dish Millet Recipes Palakkad Iyer Recipes Pickles Reviews Rotis/Parathas Salads Side Dishes Snacks Soups South Indian Sweets Tiffin Travel Uncategorized Vegan
Blog at WordPress.com.
Samagni
Blog at WordPress.com.
Cancel