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Monday, 1 October 2018

Aalu Mattar Sabji

Recipe for Aalu - Mattar Sabji (No-Onion / No-Garlic)

Bring to boil 250 gms of aalu and a hand full of fresh peas, peel skin, cut to cubes and keep ready.  In a chinese wok, add butter / ghee, splutter mustard and Jeera.  Add tomato puree and mix well.  In this add the cut potatoes and peas, add salt, turmeric, chilly, dhaniya and jeera powders, mix well and check for water consistency.  Finally add Kasuri methi and a tsp of butter over it and mix well.. Switch off flame, remove and garnish with chopped coriander leaves and serve hot with Phulkas / naan / Roti of your choice.  

Friday, 14 September 2018

Milagannam - மிளகாணம்

"மிளகாணம்" - என்கிற கறிவேப்பிலைக் குழம்பு நாக்குக்கு ருசியைக் கூட்டும். இரும்புச்சத்து கொண்டது. இதைச் சூடான சாதத்தில் போட்டுப் பிசைந்து சாப்பிட்டால் சுவையும், மணமும் அசத்தும். இதை நல்லெண்ணெய் சேர்த்துச் சாப்பிட்டால் வயிற்றுப்புண் ஆறும். ஜீரண சக்தி பெருகும். நோய் எதிர்ப்பு சக்தி உண்டாகும். பார்வைத்திறன் அதிகரிக்கும். பித்தம் குறையும். Milagannam - the traditional Kuzhambu is good for health which tastes good and cleanses stomach, increases metabolism and eye sight, reduces Piththa and cures stomach ulcers when taken with Gingelly Oil. Taste would awesome.


In a kadai add gingelly oil, saute pepper, jeera and 2 handful of curry leaves.  Grind this in a mixer to fine paste.  In a kadai, add gingelly oil 3 tsp, add asafoetida, mustard seeds and allow to temper.  Now add 2 red chillies to it and 2 or 3 pieces of drumstick (optional) and add Tamarind paste and bring to boil to thick consistency.  Now add the grinded paste to it and bring to boil again.  Remove from flame and serve hot with plain / steamed Rice.

Thursday, 30 August 2018


A signature cuisine specially from Aaharam Kitchen   A special dry dish made with green beans tossed in butter with spinach and Tulsi for a perfect flavour & aroma.... A best side dish accompaniment for any main dish. Goes yummy with toasted plain bread along with a Mint Juice...... (Onion and Garlic adds additional flavour to the dish)

Recipe for BeSalaa...  :  
Cut fresh green beans to 2 inch thick, bring to boil with salt, strain water and keep ready.  In a kadai add 2 tsp of butter, add jeera, sliced onion, sliced garlic and toss in high flame.  Add chopped spinach (Manathakkali Keerai is good), fresh Tulsi leaves, chopped coriander leaves, curry leaves and 1 no sliced green chilly.  Now add cooked beans, sprinkle little salt, saute in high flame for 2 mins, sprinkle a pinch of sugar over it and remove from flame.  Serve hot with Toasted Bread and Mojito / Mint juice..... 

Monday, 6 August 2018

Guru Peyarchi Homam 2018

On 4th October 2018, Vilambi Varusham, Purattasi Maasam, 18th day (Thursday) at around 40.00 ghatis.. (10.00pm), planet Jupiter would be transitting from Libra (Thula rasi) Visaka 3rd Quarter to 4th Quarter to Scorpio (Vrichika rasi) and bestow its full benefic strrenth to Scopio (Vrichigam), Taurus (Rishabam), Cancer (Katakam) and Pisces (Meenam).  On this auspicious day, Aaharam would be conducting a special Homam after many years for the welfare of its members and their family members.  The homam has its own speciality as it is being conducted at Aaharam premises with Vedic Pandits who are well versed with.  

Those  interested to participate in this Special Guru Peyarchi Homam, shall mention their Gothram, Natchatram and Name with a donation of Rs. 150/-  (Per Person) directly to our Aaharam's Indian Bank Current Account given below.  All details of gothram, natchatram and rasi has to be registered in the link given,  so that the prasadam for those who cant attend in person shall be sent by post by next day.  Should you have any queries, please call on our Admin Mr. Swaminatha Sharma and Mr. Ravi Ramamurthy who would be co-ordinator on this Event.   

You can reach Sharma on 9842324598 and Ravi Ramamurthy on 9790011531 for further queries.  Registration starts on 06/08/2018 and ends on 30/09/2018..

Direct Payment to M/s. Aaharam, Indian Bank
IFSC Code : IDIB000S260  |  Account # : 6350899195
Type : Current Account

Thursday, 2 August 2018

Araichu Vitta Sambar


One of the traditional recipe again from Tamil brahmins, which almost occupies in many festives / events.  I have normally heard that this araichu vitta sambar goes well with fresh green vegetables... But my favorite always only with pacha sundakkai, which tastes yumm and good for health too... A member from other group has requested to post how to make this Araichu vitta sambar, traditionally.  The traditional method lies, in making of the Grinded Paste.. especially in Ammikkal... Brahmins use fresh vegetables, while non-brahmins use Chinna vengayam aka Shallots for this Araichu Vitta sambar in villages.  Here is the proportion for grainding the paste of the ingredients...

Dhaniya 1 tsp, Channa Dal 1 tsp, Red Chilly 4 nos, Aaharam Asafoetida 1/2 tsp, Grated Coconut 5 tsp, Dry saute all the ingredients, and grind to paste, adding little water.... As usual, while making sambar, add this paste and bring to boil.  

(Hint : some people use 2 red chillies and add Sambar Powder additionally.. But this paste itself is sufficient to make Araichu vitta Sambar.)

Wednesday, 25 July 2018

Kitchen / Cooking Tips # 34

Kitchen / Cooking Tips # 34

1. ரசம் வைக்கும் போது தேங்காய் தண்ணீரும் சேர்த்து செய்தால் ரசம் நல்ல ருசியாக இருக்கும்.

2. சேப்பங்கிழங்கை வேக வைத்து பிரிஜ்ஜில் அரை மணி நேரம் வைத்து தோலுரித்து வெட்டினால் வழுவழுப்பு இருக்காது.

3. பூரிக்கு மாவு பிசையும் பொது மிதமான வெந்நீருடன் சிறிது பாலும் சேர்த்து பிசைந்தால் பூரி மிருதுவாகவும், நன்கு உப்பியும் வரும்.

4. வெண்டைக்காயயை பொடிதாக நறுக்கி வெயிலில் அரை மணி நேரம் வைத்து பின்னர் பொரியல் செய்தால் வெண்டைக்காயில் உள்ள வழுவழுப்பு நீங்கி விடும்.

5. ரவா தோசை மாவில் இரண்டு தேக்கரண்டி கடலைமாவு சேர்த்து செய்தால் தோசை நல்ல மொறுகலாக வரும்.

6. சப்பாத்திக்கு மாவு பிசையும் போது இரண்டு மேஜைக்கரண்டி தயிரும், வெந்நீரும் சேர்த்து பிசைந்து செய்தால் சப்பாத்தி மென்மையாக இருக்கும்.

7. தோசை ஊற்றுவதற்கு முன்பு தோசைக் கல்லில் எண்ணெய் தேய்ப்பதற்கு பதிலாக தண்ணீர் தெளித்து துடைத்து விட்டு ஊற்றினால் தோசை நன்றாக விரிந்து வரும்.

8. பூரிக்கு மாவு பிசையும் போது ஒரு மேஜைக்கரண்டி கார்ன் ப்ளோர் (சோள மாவு) சேர்த்து செய்தால் பூரி மிருதுவாக இருக்கும்.

9. அரைக் கிலோ ரவையை வாங்கி மொத்தமாக வறுத்து வைத்துக் கொண்டால் உப்புமா, கேசரி செய்வதற்கு எளிதாக இருக்கும்.

10. ஒரு கப் கோதுமை மாவுக்கு இரண்டு பிரட் துண்டுகளை தண்ணீரில் நனைத்து மாவுடன் சேர்த்து பிசைந்து பூரி செய்தால் நல்ல மொறு மொறுப்பாக இருக்கும்.

Tuesday, 24 July 2018

Ennai Kathirikkai - Brinjal Gravy

Ennai Katharikkai
No onion and No Garlic Recipe

Slit 10 nos of small size Brinjals and keep ready.  Soak tamarind and get thick juice around 3 tsp.  In a kadai, add oil, and saute Channa Dal, Urud Dal, Red Chilly, Asafoetida, Dhaniya, and grated coconut 3 tsp allow to cool and grind to paste and keep ready.  Also saute 2 tomatoes in kadai, allow to cool and make puree.  
In a kadai, add more Gingelly oil, add the tomato puree, add slitted brinjal and cook for 3 minutes.  Now add the grinded paste, add turmeric powder and salt and mix well.  Allow to cook again for 2 mins.  Now add the tamarind juice, curry leaves and check the consistency.  Once oil oozes out from the sides, switch off and serve hot with Steamed Ponni Rice.  
Serve with Pride | Serve with Joy.

Thavala Vadai


Recipe is very simple makkale : Kuzhi karandi (KK) is measurement.  
Ingredients : 
Channa Dal 1KK, 
Tur Dal 1 kk, 
Urud dal 1/2 KK, 
Payathamparuppu 1/2 KK, 
Raw rice (pacha Arisi) 1 KK.  

Method : Soak all for 2 hours.  Coarse gride with 3 red chillies or according to your spicy level with Asafoetida and Sea Salt.  Add chopped curry leaves and Deep fry in oil in vadai shape... Your crispy authentic, traditional Thavala Vadai is ready.  Serve hot with Coconut chutney...

Thursday, 14 June 2018

Recipes with Green Chilly.

Recipes with Green Chilies by our Members from Aaharam group.

1. Kams Krish : Green chilli fresh grated cocunut (small amount) n salt.. Spicy MolagaThogayal..  Kadugu , perungayum thalichu, milagai ennaila vadhakitu, add puli karasal.. Nalka kodhichona thuli vellam... Suda suda milagu seeragam thalicha pongaluku sema side dish

2. Sandhiya Viswanathan : Lots of fresh kothamalli, lots of green chillies, little tamarind, salt to taste, grind them together. Add very little water for grinding.  Only kadugu thalikavum.  Tastes super with dosai, idli, upma, parathas.  This if stored in glass container, lasts for 10+ days Fresh in the fridge.

3.  Padmini Ganapathy Ramanan : Puli milaga pannungo..supara irukum...oru vanalile 3 spoon oil vittukogo.adhil perungayam,kadugu,u.parupu pottu nanna sevandhadhum indha p.milagaya pottu vadhakungo.parthu milaga sila samayam vedikum. Nanna oru plate ah pottu moodidingo.nanna aarina vudan oru orange size Puli eduthundu athudan indha varutha samana pottu thevaiyana salt pottu ungal taste tuku konjam vellam pottu mixie la nanna archudungo..marpadiyum vanaliyil konjam oil vittu indha araitha vizudhai pottu vadhaikidungo... super Puli milaga will go with curd rice,chappathi,poori.. etc etc....

4. Geetha Ramadurai : Murchi pickle. Just cut into small pieces/ or slit length wise .add kadugu podi, salt , turmeric juice of 2-3 lemons.  Store in a bottle .ready to use when colour changes a little .or say one week.  No need to saute.

5. Geetha Ramadurai  :  Another option cut into long pieces, add garlic pods, gingerpieces, lemon pieces, mix all add little vinregar, salt, tumeric. 
Will be ready to use in a week.  No chilly powder so good for stomach .  Yummy with thayir saadham.

6.  Usha Hareesh : Same like Padmini ma...but we don't grind and add jaggery...gingely oil neraiya vittu, kadugu ,u.paruppu, kariveppilai, p.milagai,grated inji...vadhakki, pull thanni vittu pacha vasana poy gettiya aara varaikkum kelaranum..goes yummy with everything....sambar sadham, rasam, idli dosai chapathi, esp curd rice...this is called vandikkaran chutney..andha kaalathula vandikkaralam dhoora prayaanathukku palayadhum. Indha chutneya sullunu senji edhuthundu povalam.

7.  Jayanthi Hariharan :  Hi u can do milagai piri,that is u addgood amount of oil in a pan and nicely fry it .(vadakkal) the karam goes off.then to this u add enough tamirand,salt and little jaggery and grind to a fine heat little more oil in kadai add mustard,haldi and hing whens mustard spatter add the ground mixture and cook well untill moisture goes.then cool it and store. This can be used for idly,dosa andcurd rice we make it quite often at home and mu children loves it.not to be consumed more.

8.  Rugmani Hariharan You can make pulymolakais take tamarind and soak it for some time. Cut the chili into two pieces . Put till oil add mustard urd dal when it is done add the chilli put little perungayam and haldi powder. Stir for two three minutes thenadd tamarind water . Add salt and jaggery. Let it boil for some time. When it becomes like pulikkacchil remove it and keep it to cool . It tastes well.