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Samagni

A food blog mostly about traditional Kerala recipes.

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Tag: vella seedai

August 23, 2016October 20, 2018 samagniblog

Vella Cheedai / Sweet Cheedai – Deep Fried Sweet Balls

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Green Chilies stuffed with coarsely ground mustard seeds, fennel seeds, mustard oil, salt and lemon juice. Easy tasty #pickle with minimal ingredients. #indianfood #greenchili
Who would want to eat cauliflowers and potatoes when there are more interesting, exotic, tasty and nutritious options from the backyard? Patras with seasoning - rich in fiber, steamed and healthy, low glycemic index, a delicious mix of spicy, tangy, sweet, and salty taste..overall perfect for the season. And oh the patterns in the sliced pieces, so lovely to look at..#patra #steamedsnacks #colocasialeaves #taroleaves #indianfood #food
As much of a steadfast dosa fan that I am, there are days when I crave for the warmth and pillowy comfort of idlis. These white fluffy mounds paired with red coconut chutney, spicy milaga podi is perfect for this stormy rainy day. A protein drink made of a mix of roasted pulses and jaggery banana ends it on a sweet note. #southindianfood #breakfast #southindianbreakfast #idli #foodphotography #food
Spotted Deer Kolam - Ramayana month special #spotteddeer #kolam #animalkolam
Call them crepes, savoury pancakes, or Uthappam. Made from gluten free batter of a mix of three different flours - buckwheat, amaranth, and water chestnut mixed with water and few spoonful curd, chopped green chilies, coriander leaves, jeera powder, and salt. Serve them any style - Italian, North Indian, South Indian. A topping of avocado, tomatoes, herbs, cheese, and black pepper. Fill them with spinach cooked in white sauce and cheese and roll it up. Or serve them with Sattu #chutney. Serve it Uthappam style with pumpkin #thogayal. Healthy and delicious. #glutenfree #buckwheatcrepe #uthappam
There is a Malayalam proverb that lists the regional dietary recommendations for the entire year. "കായേം ചേനേം മുമ്മാസം ചക്കേം മാങ്ങേം മുമ്മാസം താളും തകരേം മുമ്മാസം അങ്ങനേം ഇങ്ങനേം മുമ്മാസം" Loosely translated it means - Raw banana and yam for 3 months, jackfruit and mangoes for 3 months, colocasia leaves and thakara leaves for 3 months, and then rustle up something or the other to pass the remaining 3 months. Eating locally grown produces that are seasonal synergises our body with Nature and local climate. It also helps our body to build the right kind of immunity to combat the problems of that season. In Kerala, various seasonal vegetables and fruits are available all year round. Different types of yams in winter; various gourds, cucumber, raw/ripe mango and jackfruit in summer; spinach varieties, raw banana, banana flower banana plant stem, the ubiquitous coconut and curry leaves all year round. This proverb may still be true in villages where almost all vegetables are sourced from the backyard. Certain green leafy vegetables are recommended during the rainy season and Thakara is one of them. Thakara (Cassia Tora) is a plant with pinnately compound leaves and yellow colored flowers. It is beneficial in treating skin diseases and in normalizing cholesterol levels. In the picture, Thakara thoran (a stir fry made by sauteing chopped onions, green chilies, thakara leaves, garnished with grated coconut). #food #stirfry #leafyvegetables #keralafood #eatingseasonal #eatinglocal #thakara

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