Riya's Samayal

Ingredients: Ripe tomatoes (about 8-10 orange-sized ones) Red chilli powder-1 tsp. Jaggery -1 small piece. Curry leaves-1 strand.  Oil-2 tbsp. Mustard seeds-1/2 tsp. Fenugreek seeds-1/2 tsp. Tamarind - small ball. Method: 1. Cube  the tomatoes and set aside. In a large, heavy-bottomed pan, heat the oil and add the mustard     seeds. When they pop, add the tomatoes. 2. Mix well and add the chilli powder, jaggery ,sqeezed tamrind and some salt. Wash and throw in the curry     leaves too. 3. Keeping the heat on medium, stir well and let the tomatoes let out water. Soon the mixture will become         very watery. At this point, lower the heat to a simmer. 4.Dry roast fenugreek seeds and mustard seeds and grind it to  powder. 4. Continue to cook ,add fenugreek,mustard powder and stir occasionally until the tomato  cooks and becomes thicker. 5. After about 30 mins, it will be quite thick and most of the water would have left . Check for salt and spice     level

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.