Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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March 13, 2018October 20, 2018 samagniblog

Keerai Mashiyal – Mashed Greens with Lentils

February 7, 2018October 20, 2018 samagniblog

Milagu Kuzhambu / Spicy Pepper Gravy for Rice

October 25, 2017October 20, 2018 samagniblog

Persimmon and Pomegranate Salad

October 10, 2017October 20, 2018 samagniblog

Coconut Chammanthi – An Accompaniment for Kanji

October 6, 2017October 20, 2018 samagniblog

Mixed Vegetables and Lentils Curry

July 29, 2017October 20, 2018 samagniblog

Mung Dal (Cheru Parippu) Curry – A Side Dish for Dosa and Idli

July 28, 2017October 20, 2018 samagniblog

Water Spinach Dry Subzi (Vayal Cheera Thoran)

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Spicy Bhutanese red chilies - For Bhutanese, chilies are not just part of their cuisine but also a big part of their culture, tradition, and life. Since the climate is cold in this Himalayan country, eating spicy food with chilies energizes and warms you up. In olden times when there were no heating systems for homes, spicy meals were a natural option. Hence they use chilies like a vegetable, not like a spice or flavoring agent. Growing chilies is almost an year-long process. The chili seeds are sown during February and March and are harvested when they turn flaming red in color during September and October. After harvest, the chilies are dried in the sun for about a month to preserve them for the coming winter months. The chilies are simply spread on the rooftop or strung together using a thread and hung on balconies and windows. If you visit Bhutan during October and November, you can see chilies hung for drying on every window and rooftop. Bhutan's national dish is a stew called Ema Datsi, the main ingredients of which are Ema (chili) and Cheese (Datsi). Other ingredients are onion, salt, butter, water, and occasionally tomatoes, too. But the real Ema Datsi is made only of chilies and cheese. In a good Ema Datsi, the cheese is fully melted into a thin, smooth sauce that lightly coats the sliced chilies. It should not be sticky and should hold the sauce consistency even when it cools.
Tubers have hit the market. Good time to make some taro / colocasia / arbi / chembu wafers. Unlike potato, banana, tapioca, and Jackfruit wafers, taro wafers cannot be found in the market. To make these wafers, you need the bigger (thicker and longer) variety of taro and not the commonly found small round ones. Wash, peel, and slice into thin even round slices and deep fry in oil. When the slices turn crisp, add a spoon of salt water into the oil. Close with a lid to avoid oil splashes. Remove the wafers from oil. #wafers #taroroot #tarotuber #colocasia #arbichips #arbichipsrecipe #chembu
It is the season of tubers and Pacha tuvara (Raw pigeon peas or Toor from which toor dal is made). My favorite from this season is Chinese Potatoes or Koorka as Mallus call it. It is a tuber that is difficult to clean but the end result is worth all your time and effort. There are easy ways to clean this hairy and muddy root vegetable. Just dump them inside a gunny sack (or any thick piece of cloth or even sturdy plastic bag) and then beat them on the floor or a stone surface. Then use your hands to scrape over the cloth so that the koorkas brush against each other. Do this for about 5 minutes and most of the koorka peels come off. Put them inside water and use your fingers to rub the remaining peels off. Koorkas are ready to be cooked. Koorka recipes coming soon. #koorka #tubers #wintervegetables #chinesepotatoes
A simple eggplant stir fry with roasted spices (coriander seeds, dry red chilies) and tamarind for tang. #eggplant #brinjal #aubergine #purplevegetables #purple
A very happy Deepavali. Wishes of light and prosperity to all.
Avalakki upkari is a quick and tasty South Canara style breakfast dish made with poha / beaten rice flakes. Simply mix a cup of thin poha finely chopped onions (optional), grated carrots, grated coconut, coriander leaves, and salt. Use your hands to mix them well, only then the moisture of the ingredients coat well in the poha and help moisten it. Heat oil and splutter mustard seeds, a pinch of asafetida, finely slit green chilies and curry leaves. Add this to the poha and mix well. Let it rest for 5-10 minutes. Serve along with boiled sprouts for a complete meal and balanced nutrition. #avalakki #avalakkiupkari #southcanarafood #beatenriceflakes #poha #indianbreakfast #indianbreakfastrecipes #food

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