Samagni

A food blog mostly about traditional Kerala recipes.

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Category: Indian

March 19, 2016October 21, 2018 samagniblog

Sorghum and Zucchini Salad

October 17, 2015October 21, 2018 samagniblog

Roasted Cashewnut Burfi

September 14, 2015October 22, 2018 samagniblog

Spinach Dal Curry (Palak Dal)

July 26, 2015October 22, 2018 samagniblog

Tamarind Rasam Style Oatmeal

October 3, 2014October 24, 2018 samagniblog

Dal Soup

August 31, 2014October 24, 2018 samagniblog

Dates and Peanuts Laddoo

July 20, 2014October 24, 2018 samagniblog

Bajra Khichdi

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Moringa leaves were part of an average tropical Indian village diet before they were in vogue across the globe. Neer dosa with Moringa leaves. Just another simple breakfast at home. 🤩 #dosa #neerdosa #moringaleaves #moringa #dailygreens #greens #breakfast #foodculture #foodstagram #keralafood

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

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