Riya's Samayal

Beetroot Halwa: A Symphony of Color and Flavor In the world of desserts, there's a treasure waiting to be discovered, a sweet delight that's as much a feast for the eyes as it is for the taste buds. Beetroot Halwa, a vibrant and luscious treat, is your gateway to an enchanting world of color and flavor. In this blog post, we invite you to embark on a culinary journey to explore the magic of Beetroot Halwa, where the humble beetroot undergoes a spectacular transformation into a dessert that's as delightful to look at as it is to savor. Beetroot Halwa: A Symphony of Color and Flavor In the world of desserts, there's a treasure waiting to be discovered, a sweet delight that's as much a feast for the eyes as it is for the taste buds. Beetroot Halwa, a vibrant and luscious treat, is your gateway to an enchanting world of color and flavor. In this blog post, we invite you to embark on a culinary journey to explore the magic of Beetroot Halwa, where the humble beetroot u

Ingredients: 1.Asefotida-a pinch. 2.Onion small-10 to 15(Finely chopped). 3.Salt-as req. 4.Curry leaves-as req. 5.Oil-For frying. To Grind: 1.Banana flower/vazhaipoo-1/2 2.Kadalaiparapu/Bengalgram dal-1 cup 3.Green chilly-4 to 5. 4.Ginger(Chopped)-1/2 tsp. 5.Garlic(Chopped)-1/2 tsp. 6.Sombu/Fennel seeds-1 tsp. 7.Jeeragam/Cumin seeds-1 tsp. Method: 1.Clean banana flower and chop it into pieces. 2.Soak bengalgram dal for 1 hour.(Take 2 tbsp of dal and keep it seperate) 3.Grind chopped flower,soaked dal,Green chilly,ginger,garlic,fennel seeds,cumin seeds to a corase paste. 4.Add 2 tbsp of soaked dal,salt,asefotida,curry leaves to that, and mix well. 5.Make it as a vada and deep fry it in medium flame. 6.Crunchy Vazhaipoo vada  receipe is ready to serve.

Ingredients: 1.Beetroot-1 no. 2.Lemon-1/2 3.Sugar-2 tsp. Method: 1.Peel off the outer skin of the beetroot and grind it in a mixie with some water. 2.Add lime juice to that. 3Squeeze the  extract as much juice as possible.  4.And then add sugar to that. 5.Serve chilled.

Ingredients: 1.Garlic cloves-12 to 15. 2.Red chilly-20. 3.Tamrind-lemon sized ball. 4.Salt- as req. Method: 1.First remove the outer skin of the garlic. 2.slightly fry the garlic with few oil. 3.Grind  Slightly fried garlic and other ingredients in a mixie. 4.Its a great combination for Venthaya dosai.

Ingredients: 1.Idly Rice-4 cups. 2.Venthayam/fenugreek-3 tsp. 3.Toor dal-1 tsp. 4.Urud dal/ulunthu-1 tsp. Method: Soak rice and other dal's individually for 5 to 6 hrs. 1.Grind all the ingredients in a grinder. 2.Add required salt to that. 3.Allow it to fragment for 6 to 8 hrs. 4.Make it as a dosa. 4. Garlic Chutney and coconut milk are the best combination for  venthaya dosai.

Ingredients: 1.Red Chilly-1/2 kg. 2.Daniya-1kg. 3.Pepper-100g. 4.Cumin seeds/Jeeragam-50g. 5.Turmeric-150g. 6.Split Bengal gram/Kadalaparapu-100g. 7.Toor dhal/Thuvaram parapu-100g. 8.Black gram/Uluntham paruppu-2 tsp9.Fenugreek/Venthayam-2 tsp. 10.Raw rice/Pachai Arisi-4 tsp. Method : 1.Grind all ingredients to powder. 2.This Milagaai thool is mainly for preparing sambar and Kuzhambu varieties.

Ingredients: 1.Grapes-2 cups. 2.Sugar-4 tsp. 3.water-as req. 4.Ice cubes-12-15. Grape Juice Method: 1.Wash the fresh grapes. 2.Blend grapes , ice cubes and sugar  for a minute. 3.Pour in glass and serve chill. Healthy Facts of green grapes: It lowers cholesterol and protect against heart diseases. It is an excellent source of Vit A, C, B6 and K, in addition to essential minerals like potassium, calcium, iron, magnesium and selenium. Grapes contain powerful antioxidants, which slackens ageing. 100 gms of grapes can provide 69 calories.

Ingredients: 1.Semiya(rosted)/Vermicelli -2 cups. 2.Milk - 5 cups 3.Sugar -1/2 cup (or as required) 4.Cashew nuts - 8 - 10 5.Cardamom - 3-4 ( powdered) 6.Raisins -10 -15 7.Ghee- 2 tbsp. Method: 1.Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook till it becomes soft. Keep    stirring. 2.Then add sugar and mix till it dissolves. 3.In a pan, heat ghee and fry cashewnuts and raisins separately and keep it aside. 4.Now add cardamom powder and garnish it with cashew nuts and raisins.

Ingredients: 1.Bengal gram flour-5 tsp. 2.Rice flour-2 tsp. 3.And include the ingredients from this link. 4.Oil-For frying 5.Bengal gram -4 tsp. 6.Bread crumbs-as req.(For this take 4 slices of bread and grind it in a mixie.) : http://riyasamayal.blogspot.in/2014/01/pala-musu-porriyalcurry.html Method: 1.Grind the cooked palamusu porriyal in a mixie,without adding water. 2.Add bengal gram flour, rice flour and some salt to that. 3.Make it as a corase paste. 4.Soak bengal gram for 1 hour. 5.Add this soaked bengal gram to the grinded paste. 6.Make this paste as vada. 7.Put this vada in bread crumbs and deep fry it. 8.Bread crumbs gives more crispyness to vada. 9.Crispy palamusu vada is ready.

Ingredients: 1.Puli/Tamrind-Small ball. 2.Turmeric-a pinch 3.Toor dal(Boiled)-2 tsp. 4.Tomato-1 big. 5.Pepper -1 tsp. 6.Cumin/jeeragam-1 tsp. 7.Daniya seeds-1 tsp. 8.Green chilly-1 no. 9.Mustard- few. 10.Asefotida-a pinch. 11.coriander leaves,curry leaves-few for garnishing. Method: 1.Soak the tamarind in warm water for 5 mins and then squeeze the tamarind and remove the pulp. 2.In a Kadai ,pour oil,add mustard(Allow it to pop), and curry leaves. 3.Grind Pepper,Jeeragam/Cumin seeds,Daniya seeds together corasely. 4. Add tamrind water,grinded powder,salt,turmeric pwd, to the kadai. 5.Add tomato,green chilly,asefotida to that. 6.After it boils,add dal to that. 7.Simple rasam is ready.

Ingredients: 1.Puli/Tamrind-big lemon size. 2.Garlic/Poondu-10 to 15 pallu. 3.Onion small-3 to 4 nos. 4.Salt-As req. 5. Milagai thool /chilly powder-3 tsp. 6.Asefotida-a pinch. To temper: 1.Mustard-1tbsp. 2.Oil-1 tsp. 3.Kadalaparapu/Bengal gram-1-tsp. 4.Fenugreek/Venthayam-1 tsp. Method: 1.Soak the tamarind in warm water for 5 mins and then squeeze the tamarind and remove the pulp. 2.Add Milagai thool , salt to that. 3.Keep it in Stove. 4.In a Kadai ,pour oil,add mustard(Allow it to pop),Bengal gram,Fenugreek,Asefotida,onion,Garlic and          curry leaves.(Fry it for 1 min) 5.Put these contents from kadai to the tamrind water in the stove. 6.Allow it to boil for 10 to 15 mins,until it thickens. 7.Kuzhambu is ready. (U can also add vathal to this)

Ingredients: Raw jackfruit-small 1/2 Onion Big -1 Turmeric -1/4 tsp Salt- As needed To grind Coconut- 3 tblsp Coriander seeds -1 1/2 tbslp Pepper -1 tsp Jeera- 1 tsp Red chilli- 2 nos. Garlic -2 To temper Oil- 2 tblsp Mustard -1 tsp Urad dal- 1 tsp Curry leaves -1 sprig Method: 1.First remove the thorny green skin part of palamusu and chop into small pieces 2.Take a bowl of water with buttermilk to immerse the chopped veggie to prevent decolorisation. 3.Put water with salt, turmeric ,finely chopped veggie in a cooker for 3 to 4 vissels. 4.Grind coconut,coriander seeds,pepper,cumin seeds,red chilli and garlic to a corase paste. 5.Mix this Paste with the boiled(Pressure cooked) veggie. 6.In a Pan Pour oil,add mustard(Allow it to pop),onion(Chopped),urud dal and curry leaves. 7.And then add the mixed veggie and stirr well. 8.Keep stove in medium flame for 15 mins. 9.palamusu side dish is ready for serving. you may also like :Pala musu vadai

Ingredients: 1.Potato-2 nos. 2.Curry leaves. 3.Milagaai thool Milagai thool /Chilly powder-1 tsp. 4.Salt-As req. 5.Oil-2 tsp. Potato fry Method: 1.Cut the potatoes into small rectangle shapes. 2.In a pan ,add oil,mustard and curry leaves. 3.Mix potato and milagaaithol with some salt and oil. 4.Put the potato mix into the pan, mix well. 5.Close the pan and stir occassionally,Allow it to boil for 5 to 10 mins. 6.Potato fry is ready. 7.Use coriander for garnishing.

Ingredients: 1.Potato-2 nos. 2.Onion big-1 (Medium size). 3. Milagai thool -1 tsp. 4.Salt-As req. 5.Oil-1 tsp. Method: 1.Peel and boil the potatoes with salt. 2.In a pan ,add oil,mustard and  finely chopped onion,curry leaves. 3.Mix potato and Milagai thool with some salt. 4.Put the potato mix into the pan, mix well. 5.Close the pan and stir occassionally. 6.Potato fry is ready. 7.Use coriander for garnishing.

Ingredients: 1.Kovakkai-1 cup. 2.Onion big- 1Medium size. 3.Mustard-a few. 4.Oil-2 tbsp. 5.Chilly powder-1 tsp. 6.Salt-as req. Method: 1.Cut Kovakkai into round shaped pieces. 2.In a pan add oil,Mustard,and then  chopped onion to that. 3.When onion becomes translucent ,add the chopped kovakkai,salt and chilly powder to that. 4.Add some water to that and allow it to boil. 5.Close the pan and keep the stove in medium flame. 6.Porriyal is now ready.

Ingredients: 1.Brinjal/Kathirikaai-6 no. 2.Onion big-1(Chopped). 3.Milagaai thol/Chilly powder-11/2 tsp. 4.Oil-3 tsp. 5.Mustard-few. 6.Curry leaf- 1 string. 7.Salt -as req. 8.Tomato small- 1 no(Chopped). Method: 1.Cut the brinjal in lengthwise. 2.Mix chilly powder and salt to that. 3.In a Pan pour oil,add mustard(Allow it to pop),Onion and curry leaves. 4.When the onion turns brownish add tomato and brinjal into that. 5.Pour some water after 3 mins. 6.Close the pan and allow it to boil. 7.Stir occasionaly,Keep the stove in medium flame. 8.When the brinjal becomes soft,off the stove.

Ingredients: 1.Tamrind/Puli-small lemon size. 2.Chilly powder/ Milagai thool -2 tsp. 3.Onion small -5 no 4.Oil-1 tbsp. 5.Mustard-few. 6.Salt-as req. 7.Curry leaves-1 string. 8.Raw Tomato/Thakali kaai-3 no. 9.Thoor dhal-1/4 cup.(Boiled). Method: 1.Soak the tamarind in warm water for 5 mins and  then squeeze the tamarind and remove the pulp. 2.Add Milagai thool , salt to that. 3.Keep it in Stove. 4.In a Kadai ,pour oil,add mustard(Allow it to pop),onion and curry leaves. 5.Put these contents to the tamrind water in stove and add boiled dhal to that. 6.Add Raw tomato Pieces to the sambar. 7.Allow it to boil for 5 to 8 mins. 8.Add Sambar Podi to that. 9.Simple sambar is ready.

Ingredients : 1. Raw rice -1/2 cup 2. Idly rice -1/2 cup 3. Green Chilly - 2 or 3 4. Bottle gourd (Sorakkai)– 1 cup 5. Salt - As req. 6.Onion big-1 medium size. Method: 1.Soak rice for 8hrs . 2.Peel the outer skin of the sorkkai and cut into cubes. 3.Grind the Rice, Bottle gourd,Chilly and salt together in a mixer grinder. 4.Add Chopped onion to the batter. 5.And make it as a dosa. 6.Tastes good with coconut chutney.

Ingredients: 1.Bread slices-5. 2.Tomato-1 big. 3.Onion big-1. 4.Turrmeric powder-a pinch. 5.Salt-As req. 5.Mustard-a few. 6.Oil-1tbsp. 7.Chilly pwd-1 tbsp. 8.Coriender leaves-for garnishing. Method: 1.Cut the Bread slices into squares. 2.In a pan pour oil,add mustard allow it to pop up. 3.And then add chopped onion,salt . 4.When the onion turns brownish,add tomato chopped. 5.After that add bread pieces to that. 6.Mix well,close the pan and put the stove in sim for 3 mins. 7.Bread upma is ready.

Ingredients: 1.Ridge Gourd -1. 2.Cumin seeds-2 tsp. 3.Pepper-2 tsp. 4.Salt-As req. 5.Oil-1 tbsp. Method: 1.Peel the outer Skin part of the ridge gourd,Cut into rectangle shapes. 2.Grind Pepper and Cumin seeds corasely. 3.In a pan pour 1 tbsp of oil,add ridge gourd skin to that. 4.Fry it for 1 min, add some water & salt,allow it to boil  for 4 mins. 5.After that add the powdered pepper and cumin seeds. 6.Mix well for 2 mins. 7.Its rich in vitamin C and fiber.

Ingredients: 1.Pepper-2 tsp. 2.Cumin seeds-2 tsp. 3.Grated Coconut-2 tsp. 4.Vegetables (Avaraikaai/Broad beans,Snake gourd,Brinjal)-2 cups. 5.Water-2 Cups. Method: 1.In a pan Fry pepper and cumin  without oil for 2 mins. 2.Grind it corasely. 3.Boil the diced vegetables. 4.Add Pepper,cumin powder to the vegetables. 5.Add Grated coconut, turmeric & Salt to that. 6.Keep stove in medium flame for 5 more mins.

Ingredients: 1.Rice-1 cup. 2.Jaggery-11/4 cup. 3.Cardamom pwd-1/4 tbsp. 4.Ghee-4tsp. 5.Cashews-8 to 10. 6.Raisins-8 to 10. 7.Milk-1/2 cup. 8.Water-2 1/2cups. Sarkarai Pongal Jaggery Paagu Method: 1.I used Pressure cooker for this.(Instead of traditional way of using Pot). 2.Cook Rice  with 2 1/2cups of water and 1/2 cup of milk (4 vissels). 3.In a Pan Pour the Diced jaggery and add some water for 5 mins. 4.Mash the rice slightly with a laddle. 5.Mix the rice with jaggery water. 6.Heat 1/4 cup of ghee and fry raisins and cashew nuts separately and add it to the rice along with ghee. 7.Cook for some more time till everything gets blended well.Serve hot.

Ingredients: 1.Vegetables-(Potato,Beans,Carrot,Cauliflower,Onion,Tomato,GreenPeas,Cabbage).-3 cups. 2.Coconut-1/2. 3.Curry leaf- few 4.Coriander- few. 5.Sombu/Aniseed.-Few. 6.Pattai/Cinnamon-Few. 7.Krambu/Cloves-Few. 8.Anansi poo/star anise-Few 9.Rice-1/4 padi(2 Cups). 10.Oil-2tsp. 11.Water-As req. 12.Turmeric powder -a pinch. 13.Green chilly-5. Vegetable Pilav Method: In a pan pour oil and add Sombu,Pattai,Krambu,Annasi poo. Allow it to pop. In a mixie, Grind coconut,Sombu/Aniseed,Pattai/Cinnamon,Krambu/Cloves,Annasi poo/star anise. Fry the onions and green chilly. Cut the vegetables into squares. In a pressure Cooker, Add Rice,Vegetables,Grinded paste,Curry leaf,Onion,chilly,Turmeric and Salt, For 2 Cups of Rice, you need 5 cups of water. Remove the cooker from stove after 3 vissel's. After 10 mins Open the cooker,put some coriander leaves and mix well. Tasty Vegetable pilav is ready. Note: You can use vegetables of your choice. If u add Beet

Ingredients: 1.Tomato-2 to 3 nos. 2.Onion big-1/2(medium sized) 3.Green chilly-2 4.Bengal gram-1 tsp. 5.Mustard- a few. 6.Oil-1 tsp. 7.Curry leaf-few. 8.Rice-2 cups. 9.Turmeric Powder-a pinch. Tomato Rice Method: 1.In a pan heat oil,add Mustard,Bengal gram,curry leaf and then add green chilly ,chopped onion  and Turmeric powder to that. 2.After onion turns brownish,add finely chopped tomato. 3.Stir well for 5 mins. 4.And then add 2cups of rice to the paste. 5.Mix well. 6.Tomato Rice is ready.

A 400 year old tradition, making these dishes on Pongal. Are they different? Yes! There are no Tomatoes and Chillies used. Why? Tomatoes and Chillies came to India from South America (through Portugese merchants) only in 17th Century. Instead we use Pepper & cumin seeds.....! Ingredients: 1.Avaraikaai -1 cup chopped. 2.Pepper-2 tsp. 3.cumin/jeeragam-2 tsp. 4.Salt-As req. 5.Oil-1tbsp. Method: 1.Boil the chopped vegetable with salt.  2.Drain the remaining water. 3.In a pan pour oil and add mustard seeds. 4.Adn then add the boiled vegetable to the pan. 5.Corasly grind the pepper and cumin. 6.Add the grinded pepper cumin powder to the pan. 7.Side dish is ready.

Ingredients: 1.Green peas/Pattani-1 Cup. 2.Garam masala-1/4 tbsp. 3.Coriander powder-1/4 tbsp. 4.Chilly powder-1/2 tsp. 4.Salt-As req. 5.Cauliflower-1/4 cup. 6.Potato-1/4 cup. 7.Mustard- few. 8.Oil-1tbsp. 9.Coriander leaves-few. Method: 1.Boil the green peas with salt. 2.Separately boil the chopped vegetables(Cauliflower,Potato).if u want u may add beans & carrot too. 3.In a pan Pour the oil and add mustard to it. 4.Then add 1/2 cup of boiled peas & boiled vegetables to the pan with some water. 5.Add Garam masala,coriander powder & chilly powder. 6.In a mixer grinder Grind the remaining 1/2 cup of boiled peas. 7.Add that paste to the pan. 8.Mix well in low flame, add coriander leaves for garnishing. 9.Green peas kuruma is ready. 10.Its a best side dish for Idiyappam,Chapati & dosa.

Ingredients : 1.Rice flour/idiyappa maavu. 2.Salt -As req 3.Water. Method: 1.Add salt to 1 litre of water and boilwell. 2.Pour the boiled water over 500g of rice flour. 3.Knead well to make the dough. 4.Knead the dough through the idiyappam maker . 5.Boil it in the idly stand plates. 6.Idiyappam is now ready.

Ingredients: 1.Milk maid-400g 2.Condensed milk-1/2 cup(60g) 3.Powedered Sugar-3/4 cup(40g) 4.Cocoa Powder-100g. 5.Butter-100g. 6.Nuts-Walnuts,cashew -few. Method: 1.Mix all the ingredients except nuts in a Pan and Heat. 2.Cook on medium flame till mixture thickens and start moving in a mass. 3.Stir in the Nuts with it. 4.Pour on to the Greased plate/Tray and smoothen the surface. 5.Allow it to cool  &Cut into desired Shapes.