Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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Category: Rotis/Parathas

March 2, 2017October 20, 2018 samagniblog

Amaranth/Rajgira Flour Roti

February 10, 2013August 12, 2019 samagniblog

Paneer Paratha

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Rama Navami naivedyam - Panakam, kosambari, and payasam (rice cooked in coconut milk and jaggery). #ramanavami #kosambari #panakam
Tricolor quinoa is a blend of white, black, and red quinoa. Got it as a gift and was wondering what to make from it as I am not a big fan of it's nutty taste. Having tried upma and pulao earlier, I decided to add it along with idli rice. 3:1:1 proportions of idli rice, quinoa, urad dal and a spoonful of methi seeds to make the idli/dosa batter. Protein-rich idli/dosa without compromising on taste. In the same recipe quinoa can be replaced with a millet of your choice too. #quinoa #dosa #idli
Most Indian dishes start or end with an integral process in Indian cooking, tempering. It is the icing on the cake that gives the final dish its characteristic flavor and aroma. The act of tempering itself is so beautiful. The heating of oil/ghee, the smell that wafts in the air, the pops, crackles and the sizzle - a true treat to all the senses. Various Indian languages have their own words for tempering - Thaalithal (Tamil), Oggarane (Kannada) ChaunkVagaar/tadka (Hindi), Thalimpu (Telugu). The technique remains the same but the ingredients / oil may vary across regions. But no matter which region, the right kind of tadka completely transforms a simple dish into an exotic and flavorful one. The unique iron vessel that is used for tadka is called thalippu karandi in Tamil. The spices/masalas used in the tempering process are usually stored in Anjarai petti/masala box. It is a must-have of most Indian households and is usually made of steel or wood. This antique wooden anjarai petti is from Thanjavur. The top part of the box is hinged and can be slided left or right. On the opposite side of the hinge is a groove where a wooden spoon (came as part of the box) can be inserted to lock the box. Swipe left to see more pictures of the wooden spice box. One more entry for #spiceupthetub by @theuncommonbox #spiceupthetub #theuncommonbox #spice #indianspices #masalabox #antiques #woodenbox #spicebox #masaladabba #indianspices #anjaraipetti #petti #tadka #foodiesofindia #foodphotography #foodblogger #foodiesofinstagram #foods #foodpics#foodart #foodphotographyandstyling #spices
Black Gold in its raw form. The spice that changed the course of the history of my home state, Kerala. The raw form of black pepper, one of the most popular seasoning ingredients seen across tables all over the world, second only to salt. A spice that is used not just to spice up any type of cuisine but possesses numerous health benefits and medicinal value. Pepper vines are spread around tree trunks in the backyard of most Kerala homes. Even in their raw form, they are used to spice up curries and chutneys. Unlike green/red chilies, the taste hits you only a few seconds later. #spiceupthetub #theuncommonbox #spice #indianspice #spices #blackpepper #rawpepper #pepper #greenpepper #peppernigrum #foodiesofindia #foodphotography #foodblogger #foodiesofinstagram #foods #foodpics#foodart #foodphotographyandstyling #spices
A mix of akki (rice), ragi (finger millet/nachni), kuttu atta (buckwheat), finely chopped onions, green chilies, coriander leaves, curry leaves, grated coconut, hot water, and salt. Flatten out the dough on a banana leaf and cook on an iron griddle. This Karnataka specialty is called akki roti when made with rice flour and Ragi roti when made with finger millet flour. #fingermillet #buckwheat #akkiroti #ragiroti #karnatakafood #foodstagram #foodculture #foodpics
Steamed breakfast known by various names; Kozhukkattai (Tamil and Malayalam), undi (Konkani), mudde (Kannada), Kudumulu/Undrallu (Telugu). A Kozhukkattai by any other name would be a healthy steamed breakfast.

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