Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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Tag: Breakfast

February 10, 2013August 12, 2019 samagniblog

Paneer Paratha

July 8, 2012January 11, 2019 samagniblog

Tangy Poha

December 13, 2011January 11, 2019 samagniblog

Sesame Cheese Toast

August 7, 2011December 5, 2018 samagniblog

Pazham Nurukku/Jaggery Coated Plantain/Steamed Plantain

May 27, 2011January 11, 2019 samagniblog

Milaga Podi (Dry Chutney Powder)

February 15, 2010January 11, 2019 samagniblog

Ammini Kozhukattai (Steamed rice balls)

June 5, 2009January 11, 2019 samagniblog

Appam & Vegetable Stew

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Karthigai Deepam
Festivals always bring memories of previous celebrations and people. Karthigai deepam always brings me memories of my village, Thekkegramam where entire rows of houses would be lit by lamps, Mami dazzling in her shiny ombothu gajam madisaar, her prized brass lamps, and aval pori urundai. #Festivals are fun when celebrated along with family and neighbors. But festivals at #Thekkegramam was celebrated with the whole village. Nothing can beat that kind of fun. #karthikadeepam #karthigaideepam #deepam #lamps #lamplight #avalpori #poriurundai #avalporiurundai #trikarthika #thrikarthikavilakku #thrikarthika
Hrudaya Kamalam arisi maa kolam @kasturi_venkat continue to inspire 💓#hridayakamalam #maakolam #arisimakolam #lotus #lotuskolam
A starter to spice up and kick start your weekend. Slit and halve the big, less spicy variety of green chilies vertically (the kind of chilies used for bajjis and pakora). Remove the seeds. Grate equal quantities of paneer and cheese. Mix some dried Italian herbs and salt (be wary of the salt in the cheese) to the cheese paneer mixture. Stuff the mixture into the slit green chilies. Lightly grease a pan with oil of your choice and arrange the stuffed chilies, mixture side down. Cook until green chilies get cooked and cheese side turns brown. Ready to be served. #chilistarters #starterdish #chilipeppers #indianchili #easyrecipes #bhavnagarichilli #mirchi
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

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