Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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Category: Salads

October 25, 2017October 20, 2018 samagniblog

Persimmon and Pomegranate Salad

June 18, 2016February 7, 2019 samagniblog

Sprouted Moth Beans Salad

March 19, 2016October 21, 2018 samagniblog

Sorghum and Zucchini Salad

March 9, 2016October 21, 2018 samagniblog

Simple Spinach Salad (Korean Style)

February 11, 2015October 23, 2018 samagniblog

Fruits and Beet Salad

February 2, 2015October 23, 2018 samagniblog

Sweet Corn and Pomegranate Kosambari

December 29, 2014October 23, 2018 samagniblog

Kosambari – Mung Beans, Carrot, & Cucumber Salad

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A collective prayer - Loka samastha sukhino bhavantu
Hanuman, Rama, Lakshamana, Sita on a rock at sunset view point next to Virupaksha temple, Hampi. #sculpture #hemakutahill #hampi #hanuman #ramanavami #ramlakshman
Tympanum at the 12th century Khmer temple, Banteay Srei, Cambodia, depicting the fight between the vanara brothers, Bali and Sugriva. Lakshmana, close on the heels of Rama who is armed with a bow and arrow. #banteaysrei #bantaysrei #ramanavami #basrelief #tympanum #khmertemple #balisugrivayudham
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

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