Riya's Samayal

Ingredients: Hibiscus leaves - 20 to 30 leaves. Idly Rice/Boiled Rice- 1 Cup. Urad dhal -1 tbsp. Salt - as req. Method: Soak Rice and Urad dahl for 4 to 6 hours. Pick and wash hibiscus leaves. Grind the rice and urad dhal in a mixer/grinder toa coarse mixture. Now add the hibiscus leaves to it and grind together. Add salt to the batter and mix well with your hand. Allow it to ferment for 8 hours. Our Hibiscus dosa batter is ready.! Now it's time to make dosa. In a dosa pan, add some batter and spread it like we do for normal dosa. These hibiscus leaves are good for cooling our body and have many other medicinal values.

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. 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.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.Idly-3 2.Onion-1 big 3.Idly Milagaai podi-3 spoons 4.Oil-For frying 5.Mustard Method: 1.Cut the idly's into rectangular shape pieces. 2.Place the pan in stove,add oil to that. 3.Add mustard,finely chopped onion to the pan.. 4.After the onion changes into brownish,add idly pieces and milagaai podi to that. 5.Fry for 2 minutes. 6.Idly fry is ready ....!

Ingredients: 1.Dosa batter-2 cups 2.Idly Milagaai Podi-2 tsp 3.Oil Method: 1.Heat the dosa pan, pour a ladle full of dosa batter and spread into a thin dosa 2.Sprinkle Idly podi on the top of the dosa 3.pour ghee/oil on the sides of dosa 4.Cook on both sides 5.Podi dosai is ready to serve...!

Ingredients: 2 cups wholewheat flour Water  Salt to taste For Side Dish: 1Onion-2 big 2.Tomato-2 3.Garam masala-1/4 tsp 4.Coriander leaves 5.Mustard 6.Green chilli-3 7.kadala parapu/Bengal Gram-1 spoon 8.Oil Method: Put the wheat flour, salt and water into a bowl, and mix until it combines into a soft dough. Roll each piece of dough into a ball. Roll the dough with a rolling pin until the balls resemble thin.  Heat a heavy based frying pan, and cook the chapati until blisters appear on the bread's surface. Turn over, and cook on the other side.  Side Dish: 1.Pour a tsp of Oil in a pan 2.Add mustard seeds,Bengal gram,finely chopped onion(length wise),chopped tomato,coriander                     leaves,green chilli until the onion changes into brownish colour. 3.And then add Garam masala,and add some water and salt to taste. 4.Spicy side dish is ready..!

Ingredients: Bread slices - 4 Eggs - 3 Turmeric pwd - ¼ tsp Red chilly pwd - 1 tsp Salt - to taste Onion - ½ Tomato - ½ Oil - 2 tsp Green chilly finely chopped - 1 tsp Cilantro leaves finely chopped - 3 tsp Method: Add turmeric pwd, red chilly pwd and salt to a bowl.. Add little water and mix well. Break eggs and pour to the mixture. Beat it very good. Take care there should not be any lump of spices Finely chop onion, tomato, green chilly & cilantro leaves. Now add them to the beaten egg mixture Give a good stir and keep aside Meanwhile toast the bread to golden. Remove and reserve the toasted breads. Pour the egg mixture to the pan to prepare omelet. Now dip the bread slices in egg mixture and keep it aside In the same pan, add 1 tsp oil and put the pan on medium heat

Ingredients: Dough: 1 cup whole-wheat flour 1/2 cup water (Use more as needed) Pinch of salt Potato Filling 2 medium potatoes 1/4 teaspoon salt 1/2 teaspoon cumin seeds (Jeera) 1 chopped green chili 2 tablespoons chopped cilantro (green coriander) 1/2 teaspoon garam masala (optional) Also needed 1/4 cup whole-wheat flour for rolling Oil to cook Method: Dough: 1.Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like        mixing the dough by hand. 2.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. 3.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes. Filling: 1.Boil 2 medium potatoes ,peel the skin off and mash the potatoes. 2.Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes. Making paratha: 1.Divide the dough and potato mixture into equal parts. The potato balls should be ab

Ingredients: Idly rice-2 cups Red ripe tomatoes -3 big sized Red chilli powder or red chilli 1 tsp or 3-4 nos. Salt and water As needed Oil -2 tsp Mustard -3/4 tsp Urad dal -1 tsp Asafoetida- 2 generous pinches Curry leaves (optional) -1 sprig Onion -1 big (chopped finely) Method: 1.Soak rice for minimum 3 hours. Grind it in mixer or grinder along with tomato,redchilli. 2.Add required salt and water. Consistency should be watery than our usual dosa batter.(slightly thick than      rawa dosa batter) 3.Heat tawa and add 2 tsp oil,temper with mustard,urad dal,curry leaves,asafoetida and then fry onion till          just transparent and add it to the batter. 4.Pour in the heated tawa with drizzle of oil,cook on both sides. Serve with coconut chutney....!

Ingredients: 1.Medium size tender bottle gourd – 1 no 2.Rice – 2 cup 3.Toor dal/Thuvaram parapu – 1/2 cup 4.Bengal gram/Kadala parapu -1/2 cup 5.Red chilli powder – 1 tea spoon 6.Red chilli – 12 to 14 no 7.Salt – as per taste 8.Curry leaves-few 9.Asafoetida powder/Perunkayam-1/4 tsp 10.Oil – to cook adai Method: 1.Soak rice, toor dal, Bengal gram for 3 hours; 2. Peel bottle gourd,and grind it, do not squeeze out water (juice) from bottle gourd. 3.In a blender add red chilli, salt and run the mixer for few seconds. 4.Now add soaked rice, soaked lentils and grinded bottle gourd to a coarse paste by adding enough water (like idli batter) 5.Transfer this batter to a container, add chilli powder as we grinded, Asafoetida powder,Curry leaves and mix well; the batter should be in a pouring consistency and not much watery; keep this batter for 30 minutes to set. 6.Grease a skillet, pour a ladle of batter and spread it evenly; sprinkle some oil and cook both

Ingredients: Thinai maavu/Foxtail Millet -3 cups Rice Flour - 1/2 cup Onion - 1 (finely chopped) Cumin seeds - 1/4 tsp Crushed peppercorns - 1/4 tsp Green Chilly - 1 (finely chopped) Ginger - 1 " (grated) Curry leaves - 1 strand (finely chopped) Salt - as needed Oil - for making dosas Method: 1. Mix the Thinai flour, rice flour and required salt. 2. Add finely chopped onions, green chilly, curry leaves, grated ginger, cumin seeds and crushed                       peppercorns to that. 3. Add the yogurt/buttermilk and required water to make a batter thicker than normal dosa batter. Let the        batter rest for 10-15 minutes. 4. Heat a dosa pan on medium high heat. 5.Pour a ladle of dosa batter and spread it in a circular motion. Drizzle 1/2-1 tsp of oil around the dosa.            Keep the flame in medium. 6. Pour few drops of oil on top and let it cook for a couple of minutes on other side. 7.Once the dosa gets cooked, remove it from tawa and serve ho

Ingredients: Ragi powder/Kezhvaragu powder - 1 cup Urad dal - 1/4 cup Methi seeds - 1 tsp Onion - 1 (finely chopped) Cumin seeds - 1/4 tsp Crushed peppercorns - 1/4 tsp Green Chilly - 1 (finely chopped) Ginger - 1 " (grated) Curry leaves - 1 strand (finely chopped) Salt - as needed Oil - for making dosas Method: 1.Soak urad dal and methi seeds for 3 to 4 hours ! 2.Grind it by adjusting the salt and make thick batter  than we make for dosai ! rest it for 3 hrs 3. Add finely chopped onions, green chilly, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that 4.Then heat the dosai tawa and pour the batter and make the circle and sprinkle some oil 5.cook on both sides and serve hot !

Ingredients: Pearl millet powder/Kambu powder - 1 cup Urad dal - 1/4 cup Methi seeds - 1 tsp Onion - 1 (finely chopped) Cumin seeds - 1/4 tsp Crushed peppercorns - 1/4 tsp Green Chilly - 1 (finely chopped) Ginger - 1 " (grated) Curry leaves - 1 strand (finely chopped) Salt - as needed Oil - for making dosas Method: 1.Soak urad dal and methi seeds for 3 to 4 hours ! 2.Grind it by adjusting the salt and make the batter as we make for dosai ! rest it for 3 hrs 3. Add finely chopped onions, green chilly, curry leaves, grated ginger, cumin seeds and crushed                       peppercorns to that 4.Then heat the dosai tawa and pour the batter and make the circle and sprinkle some oil 5.cook on both sides and serve hot !

Ingredients: Semolina (Rava) - 1 cup Rice Flour - 1/2 cup All Purpose Flour (Maida)- 2 tblsp Yogurt/ Buttermilk - 1 cup Onion - 1 (finely chopped) Cumin seeds - 1/4 tsp Crushed peppercorns - 1/4 tsp Green Chilly - 1 (finely chopped) Ginger - 1 " (grated) Curry leaves - 1 strand (finely chopped) Salt - as needed Oil - for making dosas Method: 1. Mix the rava, rice flour, maida and required salt.   2. Add finely chopped onions, green chilly, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that. 3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.   4. Heat a non stick dosa pan on medium high heat. 5. Take a spoon full of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)   6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 7. Gently fli