Veg Akbari

Recipe for Veg Akbari.
Serves : 4 pax | Preparation time : 30 mins

Posted by : Chef Swaminatha Sharma

In high flame saute 4 sliced Pyaaz (Onion) in 2 tsp of ghee, to deep golden brown colour, allow to cool and grind to fine paste and keep aside.  

In a kadai, add 2 tsp of ghee, grated Garlic, fine chopped green chillies, and 4 tsp of Cashew paste.  Mix well and now add the Onion paste and mix well.  Add 2 tsp of Ambi's Masala Red Chilly powder, 2 tsp of Coriander powder and mix well.  Add 2 cups of Boiled veggies (Carrot, Capsicum, Beans, Potato, Cauliflower and Fresh green peas) and mix well.  Cook well in covered medium flame for 5 mins.  

Add 1 cup of Curd over it, add salt to your taste buds and mix well.  Add 1 tsp of crushed Kasuri Methi and fine chopped coriander leaves over it, and serve hot with Roti / Naan / Phulkas and Steamed Basmati rice of your choice.

Serve with Pride | Serve with Joy

Conji with Moringa Leaves

Chef's Special Conji with Moringa Leaves

Posted by Chef. Swaminatha Sharma on 26/10/2020

Pressure cook 1 cup rice with 1/4 cup Moong Dal (Pasi Paruppu), 5 pods of Garlic and 1 tsp of soaked Vendhayam (Methi seeds) and keep aside.  Extract Milk from 1 full coconut in 2 types, first with thick consistency and second with thin consistency and keep ready.  In a bowl, bring water to boiling and add 2 handful of Moringa Leaves and drain the water and keep ready once cooked.  Now mash the cooked rice in a Bowl and bring to boil adding 2nd coconut milk.. Once cooked, add the first coconut milk mix well and cook in simmer for 3 mins.  Add the strained & cooked moringa leaves to this and do not forget to add required salt, mix well and keep aside.

In a pan add 5 to 7 tsp of coconut oil, once heated add 1 tsp of jeera, 1 bay leaves, add sliced shallots and once golden brown, add 2 tsp of thick curd.  Now add  2 tsp of Ginger Garlic Paste, 1 handfull of Mint leaves, 3 cloves, 4 cardamon (Elachi) and 2 small cinnamon sticks (Pattai).  Fry well and add the tadka to the cooked Conji and mix well.  Your Chef's Special Conji with Moringa is ready to serve.  Serve with Joy and Serve with Pride.

Aaharians Zoom Meeting

 Today (17/10/2020) சரியாக 7.00 மணி அளவில் நமது ஆஹாரம் குழுமத்தின் 7ஆம் ஆண்டு விழாவின் ஒரு பகுதியாக குழுமத்தின் கூட்டம் ஜூம் (Zoom Meeting) வழியாக நடைபெறும்.  அனைத்து அங்கத்தினர்கள் மற்றும் அட்மின்களும் தவறாமல் கலந்து கொண்டு சிறப்பிக்க வேணுமாய் கேட்டுக் கொள்கிறோம்.

Admins of Aaharam

Zoom Meeting - Time: Oct 17, 2020 07:00 PM Mumbai, Kolkata, New Delhi

https://us04web.zoom.us/j/77105140307?pwd=ZTY3UUNPam5ueWVQQTRkRk9zb21QQT09

Meeting ID: 771 0514 0307 | Passcode: vE4uhe

Maddur Vada

Recipe for Maddur Vada

Was carving very long time to eat Madhur Vada (or) Maddur Vade of Mandya Dist of Karnataka.  After seeing yesterday's post... fatata today morning breakfast made Maddur Vada with Coconut Chutney (NIP)... How many of you like this Crispy Vada?

Ratio : Rice flour - 1 cup, Suji - 1/2 cup, Maida - 1/4 cup.... this will give you crispy vada... add all other ingredients, Asafoetida, salt, 2 tsp of Hot oil, chopped Green chilly, curry leaves, coriander leaves & finely chopped onions (of course I did not add), Aaharam's special Andhra Chilly Powder 😎 and deep fry in medium flame to get golden & crispy Maddur vada. 

Mango - Banana - Ice Cream

Mango - Banana - Ice Cream

Posted by Jayashree Kidambi on 26/05/2020

Home-made mango banana icecream topped with almonds. A cool treat during this lockdown and peak summer🍑🍌

Mango puree - I used 3 big mangoes

Elakki banana -4

Milk maid - 1 can

Fresh cream - 1

Safron

Almonds

Add all ingredients into a blender,  Make it into nice puree.  Pour it into a glass container.  Top it with crushed almonds.  Freeze it for 12 hours.  Enjoy.

Little Millet Icecream

Little millet icecream

Posted by Suvarna Shankar on 27/05/2020

Tastes Devine but at the same time healthy with zero processed sugar yet sweet enough !!  Enjoy this creamy delicious icecream for summer loaded with low fat and high nutrients ...

Ingredients:

½ cup little millet (dry roasted)

½ cup foxtail millet (dry roasted)

½ cup finger millet (dry roasted)

½ cup barnyard millet (dry roasted)

1 cup jaggery or to taste

1 cup fresh cream

4 ½ cups of water

Steps :  Add all millets and 4 cups of water in a deep pot. Place it on low – medium flame, cook it until they are soft.  Take a different pan; add ½ cup of water and jaggery, cook it to make syrup.  Mix all the ingredients and grind it to make smooth paste.  Freeze it overnight in air tight container. Serve chilled!

Onion Chutney

Freshly made Onion Chutney..

Posted by Mrs. Anuradha Srinivasan on 26/05/2020

Ingredients..

3_big onions or 6 normal sized_onions

A small piece of Tamarind

12 / 12 Red Chillies (Optional to add more as per your spicy requirements)

Salt (as required)

Til Oil - 2 Tables spoons

Mustard Seeds - 1 tsp (for seasoning)

Asafoetida - 2 tsp

Method.. : Cut the onions into Big pieces, soak it in Luke warm water along with Tamarind n Red chillies.. for about 15 minutes. This is just to avoid less burning in your eyes while preparing... Now strain the water n grind all together.. keep the water aside . In case u need to add.  In a Kadai, add one Big karandi Til oil..then Mustard seeds and Hing (Asafoetida) Now pour the grounded Onion paste to it n close the lid.  Add 1 more tablespoon of Gingelly Oil and Salt. Let it cook for About 20 minutes n Keep stirring to avoid formation of lump or burn at the bottom.  Once oil leaves sides.. it's done..

Thai Green Curry

Recipe for Thai Green Curry

Posted by Anuradha Srinivasan on 05/05/2020

1. Paste: Make a paste of the following items together

Coriander leaves : 1 cup

Kaffir lime leaves: 5

Green chillis (Sereno- spicy): 5

Garlic: 2 cloves

Small Onion: 2

Lemon grass: 2

Galangal: 1 inch

Cumin seeds: 1 1/2 teaspoon

2. Vegetables: wash and chop them as you would for avial

Carrots, green beans, zucchini, broccoli, eggplants (any kind- common to use green small ones) sundakkai, potato, asparagus, long beans, cauliflower, baby corn, tofu, snow peas etc.  Don’t be alarmed by the list- use whatever you have and you like.

3. Coconut milk: 1 cup

4. To season:

1 Kaffir lime leaves- chopped finely, Few slivers of red chilli, 4 Thai basil leaves - chopped finely, 1 teaspoon soy sauce, Salt according to taste, 1 tablespoon Palm/ raw sugar

Method:

1. In two table spoon oil, add the green paste and saute for 2 minutes.

2. Add vegetables, half of coconut milk, 1 cup water and cook them till they are 3/4 done. You can add 1/2 teaspoon of turmeric powder if you want.

3. Now add the remaining coconut milk, soy sauce, salt sugar, and 1 cup water. Let it simmer for 5 minutes.

4. Turn off the stove. Season with kaffir lime leaves, thai basil leaves, red chillis and squeeze half lemon before you serve.

Best served with rice and noodles.

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Celery Theeyal

Recipe for Celery Theeyal

Posted by Hema Anand, USA on 29/04/2020 

Chop celery and keep it aside.  In coconut oil fry 5-6 red chillies,1/4 spoon black pepper, 1/4 spoon methi seeds, 2 tablespoon dhania, 3/4 cup coconut, a handful of curry leaves and make it fine paste.  Sqeeze Tamarind water from a small lemon size has to be ready

In coconut oil add curryleaves, mustard,hing saute the celery,turmeric powder, tamrind water and salt let it boil for some time.  Add the ground paste and jaggery to be added to compensate the taste.

Shakar Biranji

Recipe for Shakar Biranjai

Posted by Chef Swaminatha Sharma on 21/04/2020

One of the most authentic cuisine Tanore Marathas being served as dessert after the main course.  This is from the royal kitchen of the Maratha King's who used to have authentic dishes for their daily food.  Shakar Biranji is similar to Zarda Pulav, but this cuisine has Lentils aka Dal in preparation but without Saffrons and other spices added to it.  

Soak Raw rice 200 gms along with Channa Dal 15 gms and Moong Dal 15 gms for around 30 mints and add 500ml water and cook for 2 whistles.  Remove and keep aside.  In a kadai add 30ml ghee, add Cashews, raisins, Pistachios, etc and saute well, remove and keep aside.  Now again add 30 ml of Ghee, add the cooked rice, add 200gms of white sugar and keep cooking and see the cooked food is not soggy.  It takes min 20 to mins for the cooked rice is soft and dry.  Now in a separate pan, add 2 tsp ghee and add the chopped Dry coconut (Julienne cutting), saute well and add to the cooked rice.  Add the sauted dry fruites over it, sprinkle Elachi powder, mix well and serve as Dessert.  Your Shakar Biranji is ready.   

Serve with Joy  |  Serve with Pride.

Mongore - மொங்கோரே

Recipe for Mongore - மொங்கோரே 

Posted by Chef. Swaminatha Sharma on 10/04/2020

A traditional village food from Madhya Pradesh usually served with Buggulu Masala topped over with green chutney and raitha.  This is unique and traditional unlike other recipes of Moong dal Pakodi.  Please do try at home and let us know your feed back in our facebook group.

Soak 250 gms of Moong dal for 4 hours.  Coarse grind with Ginger 1 piece, green chilly 1 no and required salt.  In a pan add fresh coriander seeds and saute to brown colour.  Allow to cool and grind to powder.  Add this powder to the grinded moong dal along with Finely chopped fresh coriander leaves and spinach and mix well.  Make the batter to vadai batter consistency.  Deep fry in Oil and drain excess oil in a tissue paper.

Place the Pakodi in a plate, sprinkle Buggulu Masala.  Top up with Green Chutney and Beaten Curd over it and serve hot.  Your MONGORE is ready.  

Serve with Pride | Serve with Joy.

Green chutney recipe : Coriander leaves, fresh mint leaves each 1 cup, ginger 1 piece, green chilly 1 no, salt.. Grind to fine paste.  Add beaten curd and 1/2 lemon squeezed to it.. Green chutney is ready.

Brinjal Dry Curry

Recipe for Brinjal Curry...

Get 2 nos of Big sized country brinjal.. Cut into 2 halves and remove the inner seeds.. You have outer shell and cut into large pieces.  Sprinkle salt, turmeric and aaharam red chilly powder, sprinkle few drops of water and mix well and keep aside for 15 mins.  In a tawa, add Oil, splutter mustard seeds, urud dal and channa dal.  Add curry leaves and add the mixed brinjal and simmer for 5 mins covering with a lid... Remove lid and mix well.  Add handful of grated coconut and saute in high flame.  Remove and serve hot with Curd Rice & Avial.  Goes yummy... 

Soya Mirchi Saag

Recipe for Soya Mirchi Saag

By Chef Swaminatha Sharma on 06/03/2020

Soak 2 handful of soya chunks in hot water until soft, squeeze and drain water. Keep aside. Chop 2 onion and 2 tomato to fine pieces and saute in 50ml oil. Add 1 slitted green chilly, 2 tsp of GG paste and mix well. Add the soya chunks, add Aaharam's Red Chilly powder, turmeric powder, coriander and cumin powders one by one and mix well. Add required salt and 100ml of fresh milk and keep cooked in lower flame for 5 mins. Once oil oozes out on the sides, add fresh coriander leaves and 1/2 tsp of Garam Masala topping over it and mix well and serve hot with your main course. Your Soya Mirchi Saag is ready to serve.

Omavalli Rasam

Recipe for Omavalli/pepper Rasam

This is a very healthy and tasty recipe apt for today's problem .it will increase immunity.can grow the plant easily in pot.

Ingredients : Omavalli leaves- 10, Tamarind- lemon size, Salt, turmeric, asafoetida- as per taste.

Roast and powder  :  Toor Dal- 1 tsp, Pepper-1 tsp, Jeera-1 tsp, Daniya- 1 tsp, Red chilli-1, Curry leaves- handful, Garlic-4(optional), Ghee -1tsp

Method :  Wash omavalli leaves n tear to pieces.boil 1 Tumblr water n add the leaves.boil for few more mins.cool , squeeze n filter n keep it aside.  In a kadai,add ghee,add toor Dal,daniya,(coriander seeds),pepper,jeera, red chilli,curry leaves,garlic.roast n powder and keep aside.  In a thick vessel,add tamarind water, salt, turmeric powder n boil for 5-8 mins.add a piece of jaggery.add the powder n mix well.add the omavalli water n some more water.switch off the stove when it becomes frothy.garnish with coriander leaves.It won't taste different due to omavalli.  Your tasty Omavalli Rasam is ready to serve.  Serve with Pride, Serve with Joy.

Bread Cheela

Recipe for Bread Cheela

By Chef Swaminatha Sharma on 06/04/2020

In a bowl, add 1 cup of Besan flour.  Add 1 nos tomato and onion finely chopped, 1 green chilly, 1 tsp of turmeric powder, 1/2 tsp of Aaharam Red Chily Powder, chopped coriander leaves, salt as required and make it like batter as we make for Bajji.  Cut bread to required size, dip in the batter and place on the Tawa.  Add oil and cook on both sides and serve hot with green chutney / Red chilly.  Your Bread Cheela is ready.

Puthithulappam

Puthithulappam

A special medicinal value appam served during breakfast or dinner, made with Fresh Mint and Basil leaves. A traditional old dish almost forgotten from the interior villages of Karaikudi, Tirunelveli districts. Recipe will be updated in a day's time...

Recipe for Puthithulappam : Take 2 hand full of fresh mint leaves, 2 handful of Basil leaves. Add to mixer and grind to fine paste adding little water. Squeeze the liquid and mix in 1 glass of water and bring to boil, add required salt and 2 tsp of oil. Add this boiled liquid to Rice flour for making Idiyappam and cook in Cooker without whistle for 5 mins and serve hot.

Aloo Mattar Sabzi

Dhabaa Style Aloo Mattar Sabzi ka Recipe :  

In a kadai add 2 tsp of butter or ghee and add 1 chopped  onion and 1 big chopped tomato, 1 inch size ginger chopped, 1 green chilly in high flame for just 2 mins.  Add 50 ml water and allow to cool.  Grind this to fine paste and keep ready.  

In a vessel, add cubed potatoes, matter and bring to boil, strain and keep ready.  

In a kadai, add butter again, add this grinded puree, add turmeric, jeera and coriander powders and mix well.  Add salt, cooked potatoes and mattar and mix well.  Add water to your required consistency.  Cover and cook for 3 mins.  Remove and keep aside.  In a tadka pan, add 2 tsp of oil and add 1 tsp of Aaharam's Red Chilly Powder and tadka over the gravy and garnish with fresh coriander leaves.  Your special North Indian Dhabaa Style Aloo Mattar Sabzi is ready.  Serve hot with Phulkas, Naan / Roti of your choice.

Paneer Kaali Mirch

Recipe for Paneer Kaali-Mirch

Posted by Chef. Swaminatha Sharma on 19/02/2020

An authentic traditional dish from north India before Green Chillies and Red chillies are sold.  Kaali-Mirch is referred to Pepper and hence the recipe contains only Grounded Black pepper with the spices mixed in rich gravy.

Bring to boil 1 big sliced onion along with handful of cashewnuts, 2 tsp of Poppy seeds and 1 inch ginger, drain it and grind to fine paste in mixer.

In a kadai, add 1 tsp of butter and saute sliced panneer of 1 inch cubes to golden brown and keep aside.  Now add 1 tsp of butter, add cinnamon, bay leaf, cardamon, cloves and Javithri and add the mixed gravy and saute well.  Now add, Coriander and Jeera Powder 1 tsp each and mix well.  Sprinkle Crushed Kaali-Mirch (Black Pepper) salt and mix well.  Once gets thickened, add 50 ml of Milk and bring to gravy consistency.  Add sauted Paneer cubes and sprinkle 1 tsp of sugar over it and Crushed Kasuri methi for further flavour and taste.  Serve hot with Roti / Dhal / Chappathi / Puri / Batura of your choice.

Your Chef's special Paneer Kaali-Mirch is ready. 

Serve with Joy ....!!!!  Serve with Pride....!!!!

Suran ka Uradmethi

Recipe for Suran ka UradMethi

Cut Suran (Elephant Yam) in to 1/2 inch cubes, bring to boil with salt and Turmeric powder, drain and keep aside.  

In a Kadai add 5 tsp of Oil, saute 1 sliced onion and add Grated coconut 1 cup, 2 tsp of Plain Rice and keep aside.  In a same kadai, add 3 tsp of Oil, add Urad dal 2 tsp, Methi seeds (Vendhayam) 2 tsp, 6 tsp of Coriander seeds, 5 to 6 red chillies according to spicyness, 1 tsp of Jeera, 1/2 inch size of Tamarind one by one and saute well until aroma asises.  Remove and grind along with Onion and Coconut into fine thich paste and keep ready.

In a kadai add 3 tsp of oil, once heated add the grinded paste and mix well.  Now add 150 ml of Coconut Milk and 100 ml Cow's milk and mix well.  Add salt and bring to boil.  Add required salt mix well.  Now add the boiled Yam (Suran) and cover it with lid and cook in medium flame for about 3 mins.  Remove and add Tadka.

Tadka : Bring to boil 2 tsp of Oil, add 10 sliced Tomato.  Once added, fire arises out.. beware while making tadka.  Pour into the Gravy and your yummy Chef's Special Suran ka UradMethi is ready to serve with plain rice / Phulkas / Rotis.

Serve with Joy | Serve with Pride.

Methi ka Saag

Recipe for Methi ka Saag.

Bring to boil fresh methi leaves in little water, strain and allow to cool.  In a kadai add 6 to 7 tsp Gingelly oil (the more the oil, the more will be taste), add finely chopped onion, garlic, ginger, and green chilly one by one and saute well untill cooked.  Add, Aaharam's red chilly powder, coriander powder, jeera powder and turmeric powder to your choice / flavour and mix well.  Now add the cooked methi leaves, and add 2 tsp of fresh ghee over it and cook in medium flame for 2 mins.  Dont forget to add Salt to your taste.  Add crushed methi leaves on the top, mix well and remove from flame.  Your yummy & chef;s special *Methi ka Saag* is ready  Serve hot with roti / phulkas of your choice... 💪😍

Suran Ki Sabzi

Recipe for Suran Ki Sabzi.

Recipe posted by Chef Swaminatha Sharma

This is a unique recipe served in almost all Bihari people during their wedding.  Suran ki Sabzi goes well with Makhai ki Roti or Puris.  This has a unique taste which is a no-Garlic and has Curd for its richness and taste.  Suran (Karunai-Kizhangu) is boiled in water, shallow fried in Mustard Oil and added to the cuisine which has its perfect taste when mixed with the gravy.

Cooking Method :  Cut to 1 inch length cubes (As we cut for potato finger chips), boil in hot water with Tamarind juice, salt and turmeric powder, drain and shallow fry in Mustard Oil oil and keep aside.  In a kadai, add Oil, splutter Jeera, add Turmeric powder, green chillies, chopped onions, 1 tsp of Methi seeds and mix well until meshy.  Now add thick curd.  (While adding curd, always lower your flame or switch off gas.  This will allow to have the perfect texture and taste to your cuisine)  Add little water and stir well.  Once cooked, remove allow to cool and grind to paste adding water.  Strain and use the liqud for cooking. 

In a kadai add Mustard Oil, add 1 bay leaf, 2 elachi, 2 cloves, 1 javithri, and pour the strained liquid and bring to boil.  Add the Suran to it, add salt, turmeric powder, Coriander Powder, Jeera Powder and mix well.  Once cooked.. remove and garnish with chopped Coriander leaves and serve hot.  

Serve with Pride,.... Serve with Joy.....