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Wednesday, 21 August 2019

Chole

Recipe for CHOLE
by Chef Swaminatha Sharma

Soak 200gms of Chole for 8 hours.  In a piece of cloth add 1 tsp of Tea Powder and tie it.  Drop in the pressure cooker and pressure cook chole with salt.  Allow to cool and drain the water and store the water for cooking.  Take chole aside.

In a kadai, add oil, bay leaf, cinnamon, cloves and cardamon, add finely chopped onion, GG paste, Tomato and cook until meshy.  Add 1/4 of chole in the mixture and mash it to fine paste.  Now add the remaining peas, add chilly powder, turmeric powder, coriander powder and jeera powder to your taste.  Mix well.  Add the drained water for consistency.  Allow to cook for 2 mins under cover.  Mix well again.  Once cooked, sprinkle fresh home made Garam Masala or aaharam's Home Made Garam Masala and Finely chopped coriander leaves.   Switch off.  In a small kadai, dry saute 2 tsp of Dhaniya powder until it changes the colour and aroma arises.  Allow to cool and grind to powder and sprinkle over the Chole.  Your authentic Chole is ready to serve with Batura.  Serve with Pride - Serve with Joy.


Vegetable Angara

Recipe for Vegetable Angara
Posted by Chef Swaminatha Sharma

Boil 1 cup of vegetables finely chopped. Beans, carrot, capsicum, Gobi and Green Peas with little salt, drain and keep aside.

In a kadai, add oil, saute, Jeera 1tsp, 1 slit green chilly, cinnamon, 1 bay leaf, 3 cloves, 2 cardamons, 1 big sliced Onion, 1 tsp ginger-garlic paste, 1-tomato chopped, 1 handful of Cashews one by one until meshy.  Allow to cool and grind to fine paste.  Add 1/2 glass water, mix well and strain it.  

In a Kadai, add oil, splutter 1 bay leaves, and add the mixture and cook for 2 mins.  Now add the cooked vegetables and mix well again.  Add 1/2 tsp of Aaharam Red Chilly Powder, 1/2 tsp of Turmeric powder, 1/2 tsp of Coriander Powder and 1/2 tsp of Jeera powder.  Mix well and check for water consistency and add water if necessary.  Cover and cook for 3 mins.  Remove lid, sprinkle 1/2 tsp of fresh Garam Masala, Kasuri Methi and finely chopped Coriander Leaves.  Serve hot with Naan / Roti / Phulkas.  Your Chef's Speical Vegetable Angara is ready.  Serve with Pride - Serve with Joy.



Sunday, 18 August 2019

Poodu @ Garlic Kuzhambu

Poondu Kuzhambu - Garlic Kuzhambu

Posted by Chef Swaminatha Sharma on 18/08/2019

Soak 1 lemon sized tamarind for 30 mins in warm water, squeeze and keep aside.  To this add 1 tomato made to puree, 1 tsp of Aahraam's Red Chilly Powder, 1/2 tsp Turmeric powder, required qty of sea salt, 1/2w tsp of Aaharam's Asafoetida, mix well and keep ready. 

In a Kadai, add 75ml Gingelly oil, splutter mustard seeds, Fenugreek (Vendhayam), 1/2 tsp Urud dal and channa dal, 1 arc curry leaves, 1 green chilly, 2 red chillies, one by one.  Now add 20 to 25 pods of Garlic and saute well until Garlic turns its colour.  Now pour the Tamarind Mixture and bring to boil in medium flame for 5 to 7 mins.... Check the consistency of the Kuzhambu.  Once oil oozes out, remove and transfer to bowl.  Serve after 30 mins.

The taste of the Kuzhambu increases once its served after a day with plain steamed rice, served with Keerai Koottu or Fried Pappads.... 


Tuesday, 6 August 2019

Tindora (Kovakkai) Masala

Tindora Masala
Recipe by Chef Swaminatha Sharma

Cut Tindora (Kovakkai) into 8 pieces, bring to boil with Salt and Turmeric powder, once cooked, drain water and keep ready.  Grind 1 big onion and 2 medium sized tomato separtely and keep ready.  In a wok, add 2 tsp oil and 1 tsp ghee.  Add Jeera, grinded onion and saute well.  Add GG paste 2 tsp or according to taste.  Saute well.  Add grinded tomato (Puree) and mix well.  Add the cooked Tindora (Kovakkai) and mix well.  Now add Turmeric, Chilly, Coriander, Jeera and Garam Masala powders each 3/4 tsp and mix well. Check for water consistency.  Add water if necessary for your level of choice. Cook in medium flame for 2 mins with lid covered.  Remove and add 1/2 tsp sugar and mix well.  Top up with finely chopped coriander leaves and serve hot with Phulkas / Naan of your choice.... Your dhaba style Tindora Masala is ready. 
Serve with Joy.  Serve with Pride.


Saturday, 3 August 2019

Bittergaurd Kasakkal - பாகற்காய் கசக்கல்

Recipe for  - பாகற்காய் கசக்கல் Pagarkkai Kasakkal.
Recipe by Chef Swaminatha Sharma

This is a traditional dish from the Tanjore Belt, being served during dinner menu on the day of Marriage of our brahmin community.  This recipe has its own taste due to the crispyness and the besan flour coated on the bitter gaurd and goes yummy with any rice.  Especially, the taste lingers in the mouth when taken with Curd Rice along with Green Chilly Pachadi too... which is also served in dinner.  The traditional recipe is given below :

Peel the skin of Bitter guard... cut into small pieces of 1/4 inch size.  If possible.. mash with hand to pieces.. bring to boil in Tamarind water + Salt + Turmeric Powder... Drain water and keep ready.  In a wok, add Gingelly oil, splutter Mustard seeds, curry leaves and asafoetida.  add the Bitter gaurd and saute well until water is fully drained.  Add Turmeric powder and chilly powder.  Once nearing crispyness, sprinkle besan flour over it and make it sure its crispy and dry.  Remove and drain excess oil.. Serve hot with Rice.  Your traditional Pagarkkai Kasakkal - பாகற்காய் கசக்கல் is ready. 

Thursday, 1 August 2019

Green Chilli Pachadi

Green Chilli Pachadi....aka Milagaai Pachadi
Preparation time : 30 mins.  Serves 5 pax
Posted by : Chef Swaminatha Sharma on 01/08/2019

Slit 15 nos of Green chillies, remove the seeds and cut into 1 inch length wise.  Soak in water for 30 mins.  In a heavy bottom kadai, add large quantity of Gingelly Oil and once heated, drain the water & seeds from soaked chilly and drop in the oil.  See that oil does not splutter on you.  Saute well and once noise reduces, add 1 tsp turmeric powder, required sea salt and mix well.  Allow to cook in medium flame.  Once cooked, Pour tamarind juice over it and mix well.  Again cook in medium flame for 10 mins.  Now add a piece of sugar or according to your taste.  Remove and store in air tight jar.  This can be had for 15 or more days if properly refrigerated.  The taste lingers if it is taken with Curd Rice, Idly, Pongal and Dosa.  Give us your feedback please...


Tuesday, 30 July 2019

Dal Bhukara

Dal Bhukara....  
An international famous recipe being invented by Mr. Imtiyaz Quareshi from Lucknow , (Aged-89) and Master Chef of ITC Hotels and an Padmashree Awardee.  This recipe is an unique recipe served in Bhukara Restaurant in ITC Maurya Sheraton, Delhi and has its own value due to the Black Urad Dal Lentils which is a part and parcel of our Tamilnadu Traditional food.  Have a visual treat please.

Recipe :  Serves for 4 people
Cooking Time : 1 hours 30 mins
Soak 150 gms Full back Urud Dal for 8 hours or more.  Pressure cook for 10 to 15 whistles.  Allow to cool.  Remove lid.  Add Tomato puree made of 150 gms on it.  Add 2 tsp of GG paste, 1 TSP of Aaharam Red Chilli Powder, 2 tsp of Fresh Cream and 2 tsp of Butter, required salt and mix well.  Cook on medium flame for more than 30 mins until water in the Lentils are fully gone.  Mash up the lentils in the middle and mix well at medium intervals.  After 45 mins of cooking on low flame, Check for salt and spicy consistency.  If required add water / chilly powder / salt as required.  Once cooked, add 1 tsp of Garam masala and 1 tsp of Crushed dry methi and mix well.. remove from flame and your yummy authentic Dal Bhukara is ready.. Serve hot with Roti / Naan / {hulkas / Rice of your choice... 


Monday, 1 July 2019

Watermelon Halwa

Recipe for Watermelon Halwa
Posted by Janani Karthik on 16/06/2019

Watermelon juice - 1 glass say 300ml
Cornflour - 1 and 1/2 tbsp ( I took)
Cornflour 1 tbsp ( I used Sambar Karandi amount) : Sugar - 1 cup
Ghee, Cashews and almonds crushed - 1 handful.

Method:  First mix Watermelon juice with Cornflour without lumps.  In a pan, fry cashews and almonds in ghee (3tbsp).  Add the juice mixture to it, stir it well to combine with ghee.  It slightly thickens. At this time, add sugar and stir well without a gap.  When it thickens and folds in a pan, add some more ghee (3tbsp)  And combine well. Transfer into a tin and after it cools down can serve or can serve it hot too.


Festive Foods

Details of special food cooking on various festive days.  This may vary based on sambrathayam and vazhakkam...

Tamil New Year Day - Payasam, thayir pachadi, veppampoo pachadi, curry, koottu, more-kuzhambu, rasam, aamavadai, appalam, kosumalli, paanagam, neer-more

Aadi Pandigai - Thengai paal payasam

Aadi Perukku (Aadi-18) - Chitra-Annangal, Aviyal / Mo-Kuzhambu, vadaam, appalam, replace payasam with Vellam-Satham or sakkarai pongal.

Aadi-Velli - Payasam, ulundhu vadai, Maavilakku

Varalakshmi Vratham - Kozhkattai, Ulundhu vadai, Pacharisi Idli

Gokulashtami - Murukku, Uppu Seedai, vella seedai, ulundhu vadai, Vella-Aval, Thayir-Aval, Vennai, Pal, thayir.

Aavani Avittam - Idli, Appam, Payasam, Thayir pachadi, 2-kosumalli, curry, Mor-kuzhambu, rasam, Aama-vadai, appalam, Poli.

Navarathiri Arambam - Payasam, Pachadi, Kosumalli, Currym Koottum Mor-Kuzmbu, Rasam, Aama-vadai, Appalam.

Navarathiri (Friday) - Specially Payasam

Saraswathi Pooja - Payasam, Pachadi, Kosumalli, Curry, Mor-Kuzhambu, Ulundhu Vadai, Sooyaam, appalam

Purattasi Saturday - Payasam, Maavilakku (1mugam)

Deepawali - payasam, Aama-vadai, pachadi, curry, koottu, sambar, bakshanangal.   Bajji, chutney and Idly Molagapodi with sutta ennai for breakfast.

Karthigai - Payasam, Aama-vadai, pachadi, curry, kottu, mor-kuzhambu, Appalam.  Evening - Appam, nel-pori-urundai, Aval-Pori-urundai, Some people have Adai too.

Thiruvathirai - Kali, 7-kaai Koottu (Thalagam)
Bogi - Payasam, Thayir Pachadi, 2-Kos-Malli, Mor-Kuzhambu, Aama-Vadai, Appalam, Poli.

Pongal - Ven & Sakkarai Pongal, Pachadi, kos-malli, sambar, rasam, Ulunthu-Vadai

Kanu - Kalantha saatham, appalam, Aviyal, Mor-kuzhambu, Vadaams and pappads / fryums

Karadaiyan Nombu - Vella adai, Uppu adai, Vennai.

Srirama Navami - Neer Mor, Paanagam, Kos-malli.

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