Riya's Samayal

Ingredients: 1.Toor dhal- 1 cup. 2.Red chilly-7 to 8 nos. 3.Garlic – 4 to 5 cloves. 4.Pepper-5 to 10. 5.Salt –as req. 6.Oil- 1 tbsp. 7.Asefotida-a pinch. Method: 1 In a pan add oil,toor dhal,red chilly,garlic and pepper. 2. Fry it until toor dhal turns golden brown.. 3. Allow it to cool and then add asefoiteda. 4. And then grind it in a mixie to a coarse powder. 5. Tastes good with hot rice and ghee .

Ingredients: 1.Puthina/Mint- 1 cup. 2.Urid dhal-1/4 cup. 3.Red chilly-4 or 5. 4.Salt –As req. 5.Tamrind-a small ball. 6.Asefotida- a pinch. 7.Oil-I tbsp. Puthina /Mint thuvayal Method: 1.Wash Mint leaves and then slightly fry it, kept aside. 2.In a Pan add Oil,  red chilly ,urid dhal and fry it till urid dhal turns golden color. 3.Allow it to cool. 4.Add asefotida,salt ,red chilly,urid dhal and Mint. 5. Add required water and Grind it in a mixer . 6.Mint/Puthina thuvayal is ready.

Ingredients: 1.Barley -1/2 cup. 2.Water-2 cups. 3.Butter milk-50 ml. 4.Salt-As req. Method: 1.Wash Barley 2.Add Water and kept it in cooker for 1 whistle. 3.Then remove it from cooker,strain the water and  add butter milk and salt to that . 4.Barley Kanchi is ready to serve. 5.We can use the boiled barley to salads .  Note: Barley is higly recommended during pregenancy as it will help to remove unwanted water from the body.

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.