Samaira Reddy

Samosa Recipe   Here is a shocker: the very popular Indian samosa was never Indian. You read that correctly. The neatly folded and tightly packed savory goodness which was thought to belong to the North Indian soil has traveled here from the Central Asian region many centuries ago. Thanks to the amazing social networking skills, the samosa recipes cleverly adapted themselves to the local’s tastes and settled among its culinary brethren to become one of them. The tradition of the stuffed triangle  The samosa is one food that has traveled far and wide and has left its footprints along the way. From Libya to Egypt and from Central Asia to our very own country, the stuffed triangle has garnered immense popularity with different names. Originally named as the samsa, after the pyramids of Central Asia, the historical accounts also refer to the triangle as sanbusaq, sanbusak, or even sanbusaj, all deriving its roots from the Persian word, sanbosag. In the South Asian regions,

Idli is a special dish not only because of its unique appearance and method of preparation but also because of the taste. The exclusive savoury rice cakes are a popular breakfast meal in the Indian subcontinent. It is also the country where Idli originated in the southern region. The effect of idli has also made it a very popular dish in Sri Lanka.     Idli Recipe This dish is also prepared using the technique of steaming a fermented batter. The fermentation procedure which helps in breaking down the starch makes it easier for the body to metabolize it. This is why this simple and light dish is favoured in the morning which serves as a fulfilling meal and is not too heavy to start the day. There are several variations of idli because the soft and fluffy food product can be prepared using different types of ingredients. The three qualities steamed, nutritious and light makes it the best choice for a balanced and tasty diet. One very important thing to remember is that o