Riya's Samayal

Ingredients: 1.Buttermilk-1 cup. 2.Cumin/Jeera-tbsp 3.Toor Dhal-4tsp. 4.Turmeric-1 tbsp 5.Oil- 1 tsp. 6.Vegetable-of your choice(Chow chow,Pumkin,ladiesfinger) 7.Coconut-5 tbsp. 8.Green chilli-2 9.Salt-As req. 10.Asefotida-a pinch 11.Mustard. Method: 1.First we start with Soaking the Toor dhal for 1/2 hour. 2.Grind together coconut,soaked toor dhal,Green chilly.Kept aside. 3.Cut the vegetable into cubes and boil it with some turmeric and salt. 4.In a pan add the grinded paste,turmeric and the buttermilk . 5.Add boiled vegetables  to that and don't pour it with laddle.It makes the kuzhambu watery. 6.Allow it to raise and switch off the stove. 7.In a seperate pan temper with oil, mustard,jeera,curry leaves and asefotida. Easy and delicious Moor kuzhumbu is ready. About the recepie : Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. This is a liquid curry recipe which is served with white or boiled

Ingredients: 1.Bengal gram flour-4 tsp. 2 .Red chilly Powder -1 tsp. 3.Garam masala- 1/2 tbsp. 4.Coriander powder-1/2 tbsp. 5.Jeera powder-1/2 tbsp. 6.Fennel powder-1/2 tbsp. 7.Salt-As req. 8.Oil-5 tsp. 9.Mirchi/Bajji chillies-5 to 6  10.Sugar-1/4 tsp 11.Lemon juice-1/ 2tsp. 12.Coconut Grated/desiccated-1 tsp.(Optional) Method: 1.Roast the Besan flour with all the dry ingredients,(chilly powder, fennel powder, coriander powder, Jeera powder, salt and garam masala, sugar, coconut) for 3 mins 2.Mix well the dry ingredients. 3.Then add a tsp of oil to the dry mixture and mix it with lime juice. 4.The stuff is ready now. 5.Now slit the chilly lengthwise and stuff the besan filling inside. 6.In a pan, add oil and stir fry the stuffed chillies ,  and let them cook uniformly on all sides 7.Close the pan with a lid and allow it to cook for 1 min. 8.Delicious stuffed mirchy is ready to serve Optional 1.Tastes good with tomato ketchup.

Ingredients: 1.Olive oil-2 tbsp. 2.Butternut Squash-1/2 3.Milk-1/2 cup. 4.Corn flour-1 tsp. 5.Lime Juice-2 tbsp. 6.Salt- as req. 7.Pepper-Grounded-As req. 8.Coriander leaves- for garnishing 9.Vegetable stock-Optional./water-400ml. Method: 1.Heat olive oil in a large sauce pan. 2.Add (Peeled and cut into 1 cm dice) to the pan. 3.Fry for 1 -2 mins. 4.Add stock or water and milk to the pan and boil. 5.Simmer for 5 to 6 min until the squash is tender.  6.Pour into  a blender and blitz to a fine puree. 7.Add the lime juice, seasoning and garnish with coriander leaves. 8.Creamy and Savory is ready to serve. This is one of the most underused and unrated veg. You  can use it for sweet as well as savory stuff and its more versatile than pumkin and easy to prepare. Tips: Butternut squash's skin is hard to peel. 1.Try cutting off the base and top of squash first,then slice the skin off. 2.or simply microwave for 3 mins first and

Ingredients: 1.Plain/Self-raising Flour-115g. 2.Sugar-125g. 3.Butter-125g.(softened unsalted) 4.Baking Powder-1/4 tsp. 5.Baking Soda-1/4 tsp. 6.Eggs-2. 7.Milk-150 ml. 8.Strawberry jam-2 tbsp. 9.Strawberry -12 for decoration(optional) For Icing: 1.Butter-100 g. 2.Icing Sugar-225 g. 3.Double Cream-2 tbsp. 4.Strawberry jam-2 tbsp. Method: 1.First, start with Preheating the oven to 170 deg. 2.In a mixing bowl, mix the dry ingredients(Sifted flour, baking powder, baking soda). 3.In another bowl, add softened butter, sugar and beat it with whisk or hand mixer. 4.Then add milk and beat it.After that add eggs one by one and beat it nicely. 5.Now it's time to add the strawberry jam and beat well. 6.Mix this with flour mixture and make a lump less batter. 7.Place the batter in cupcake cases/molds, the batter should be half filled in the molds. 8.Keep it in the oven for 20 to 22 minutes in 170 deg. 9.If you insert a toothpick in the middle

Ingredients: 1.Milk-250 ml. 2.Vanilla Custard Powder-65 g. 3.Granulated Sugar-170 g. 4.Plain/Self Raising Flour-210 g. 5.Butter-100 g. 6.Vanilla Extract-1/2 tsp. 7.Backing Powder-2 tsp. 8.Backing Soda-1/4 tsp. Method: 1.Heat Milk ,add sugar to that and dissolve it. 2.Allow it to get into room temperature and add custard powder,Vanilla Extract & Softened Butter. 3.Mix it with a Wired Whisk or You can use hand mixer.Keep aside. 4.Now Mix the Dry Ingredients in a mixing bowl ,add sifted flour,Backing Powder,Backing Soda. 5.Then add the Milk Mixture into the Dry ingredients,mix well as it form lumps. 6.Pour the mixture into the backing tray . 7.And bake it for around 55 to 60 mins, or a tooth pick inserted in the center, comes out clean. 8.After that allow it to cool completely in a wired rack. And the delicious yellow cake is ready to taste. 9.You can iced it with vanilla buttercream or chocolate buttercream. Backing:

Ingredients: 1.Pasta-2 cups. 2.Tomato puree-1/2 cup. 3.Butter-a knob. 4.Salt-As req. 5. Onion Big- 1 cup Chopped 6.Tomato sauce-4 tbsp. Method: 1.Cook Pasta with  some salt. 2. After the Pasta is cooked, drain the remaining water and kept aside. 3. In a Pan add  a knob of butter, then add onion and fry for 1 min. 4. Add  Pureed tomato, Pasta and Mix well. 5.When it is coated properly add tomato sauce and mix well. 6. Serve hot. Note: 1. You can add Green peas, Carrot and all to the pasta.

Ingredients: 1.Chopped Mushrooms-1/2 Cup. 2.Big Onion-1/4 cup(Finely chopped). 3.All-Purpose Flour/Maida-1 tbsp. 4.Salt-As req. 5.Pepper-As req. 6.Butter-A Knob 7.Water-As req. 8.Milk-1/4 cup.   Method: 1.In a Pan Add Butter, Chopped onion and fry it until golden brown. 2. Then add chopped Mushrooms and fry until the mushroom shrinks. 3. After it shrinks, add some water and keep the stove in simmer for 5 mins. 4. Then add milk to that, allow it to boil 2 to 3 mins. 5. After that add all-purpose flour to the soup and mix well. 6. Put the stove in medium flame, the soup starts thickening. 7. Finally add salt, pepper and serve Hot. Mushrooms are rich in B vitamins, such as: riboflavin, or B-2 folate, or B-9 thiamine, or B-1 pantothenic acid, or B-5 niacin, or B-3 B vitamins help the body get energy from food and form red blood cells. A number of B vitamins also appear to be important for a healthy brain. The choline in mushrooms can help with muscle movement, lear