Riya's Samayal

Ashoka Halwa is a delectable Indian dessert that's known for its rich, aromatic, and melt-in-your-mouth goodness. This sweet treat, often enjoyed during festive occasions, is made from moong dal (split green gram), ghee (clarified butter), and a hint of cardamom. The result is a sweet dish that's both creamy and fragrant. In this blog post, we'll walk you through the process of making this delightful Ashoka Halwa at home. Ingredients: 1 cup of moong dal Ghee (clarified butter) A handful of cashews and raisins 1/2 cup of wheat flour 1 cup of sugar A pinch of cardamom powder A few saffron strands (optional, for natural coloring) A mix of nuts like pistachios, almonds, and cucumber seeds (optional) Edible camphor (optional, for a delightful aroma) Method: Prepare the Moong Dal : Start by pressure cooking the moong dal with the required amount of water until it's fully cooked and easily mashable. Once done, mash the dal completely and set it aside. Roast Cashews and Raisins

Ingredients: 1.Brinjal -5 to 6 nos 2.Small Onion - 8 -10 3. Garlic pods - 10 pods. 4. Gingelly Oil - 100ml to 200 ml. 5. Tamarind water(thick consistency)-1 cup. 6. Tomato puree-1/2 cup(I used 2 medium sized tomatoes.) 7.Red chillies - 2 nos. 8.Kasmiri chilly powder- 1/2 tsp. 9.Turmeric pwd - 1/4 tsp. 10.Asefoitida - 1/4 tsp. 11.Mustard seeds - 1/2 tsp. 12. Curry leaves/ coriander leaves - for garnishing. 13.Coriander powder -1tsp. 14. Water - 1 cup for grinding and adding to it at last. 15. Salt - As required. For Grinding: 1.Dhaniya seeds -1 tbsp. 2. Gram dhal - 1tsp. 3. Rosted peanuts - 2 tbsp. 4. Coconut -1/4 Cup. 5. Fenugreek seeds - 1/2 tsp. METHOD: 1. In a Pan heat gingely oil and fry the slited brinjals in medium flame. 2. Keep aside. 3. Roast the ingredients in grinding in medium heat (fenugreek, channa dhal,coriander seeds ,peanuts,coconut) 4. Turn the flame off and add the coconut, the pan's heat is enough for coconut. 5. Grind the roasted ingredients into a fine paste w

Diwali Delights: A Quick and Easy Recipe for Crispy Ring Murukku Introduction: Diwali, the festival of lights, is synonymous with joy, togetherness, and delectable treats. No Diwali celebration is complete without a spread of delicious snacks, and one such favorite is the crispy Ring Murukku. These golden, ring-shaped delights are not only a treat for your taste buds but also a symbol of the festive spirit. In this blog post, we'll guide you through a simple and efficient method to make this crunchy Diwali snack. The secret to crafting mouthwatering Ring Murukku lies in the perfect blend of ingredients. Each component plays a crucial role in achieving the desired taste and texture of this classic Diwali snack. Here's a closer look at the ingredients that will transform your culinary creation into a delightful treat. Ingredients: Rice Flour - 1/2 Cup The primary base for your murukku, rice flour lends that characteristic crispness and lightness to each bite. Self-Raising Flour/M

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: Raw Papaya - 1 cup peeled and cut into small pieces. Sugar - 1/2 cup. Food Colour - your choice of colour Powdered sugar -1tbsp. Method: In a pan add sugar and 1/4 cup of water and make the sugar syrup. Check for 1 string consistency. In a bowl add some water and put the cut and peeled raw papaya pieces and allow it to boil for 2 mins. We don't have to cook fully..add half-boiled raw papaya into the sugar syrup. Add your favourite food colour and mix thoroughly. After that spread the sugar-coated papaya pieces into a tissue paper. Allow it to dry for a day or two. Now add the powdered sugar into the papaya, this will absorb the stickiness. Keep it in an airtight container. Tadaaa tutti fruity is ready!. You can use it in your cakes, desserts etc..

Ingredients: Raw Mango -1 (Peeled) Red Chilly Powder- 3 tsp. Dry roasted fenugreek powder-1 tsp. Asafoetida- a pinch. Turmeric Powder- a pinch. Gingelly oil- 5 tbsp. Mustard seeds- 1 tsp. Jaggery - 1 tsp.(optional) Preparation  1. Dry roast fenugreek seeds and grind it into a smooth powder. 2. Peel and cut the mango into small pieces. We can cut the mangoes into small cubes or into slices. Method: In a pan, heat oil and add mustard seeds allow it to splutter. Now add a pinch of asafoetida and add the cut mango pieces into it. Add some water and allow the mango to cook. Once the mango is fully cooked and soft, add red chilly powder, turmeric powder, fenugreek powder and salt.  Mix well for 5 mins.  Add jaggery at this time and stir well. Spicy Mango Pickle is ready. store it in an airtight container. We can keep this pickle for months. It will stay longer if we keep this under sun for some time. Mango -1 peal and cut Red chilli powder 3spoon Venthaym varuthu podi 1spoon  Perungayam  Tur

Ingredients: Carrot -1. Beans -as req Tomato-2 big Potato - 1. Olive oil-1 tbsp. Salt-AS req. Pepper- As req. Method: Chop all the veggies into small pieces. In a pan, add olive oil and add all the veggies and fry for 2 mins. Now add salt & pepper and stir well. Add 1 litre of water and allow it to boil in medium heat. The secret of tasty soup is to cook the soup in low to medium heat with the closed lid. This will take some extra time, but you will get the ultimate soup.