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Tuesday, 10 September 2019

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.....


Sunday, 8 September 2019

Puli Maavu - புளி-மாவு

Recipe for Puli Maavu - புளி-மாவு

A signature dish from interior parts of Tanjore where its made for night tiffin or on Fasting days, which keeps our tummy full and keeps us energetic the whole day, due to the Tamarind + Rice combination. This Traditional Pulimaavu is given below.

Soak tamarind (lemon size), squeeze and add water to it. Add 1 tsp Turmeric powder and salt and mix well. In a bowl, add pure Raw Rice flour and add this tamarind mixture and make it to a rough dough. Keep aside for 30 mins. In a heavy bottom kadai, add Gingelly oil, splutter mustard seeds, urud dal, channa dal each 1 tsp, 1 red chilly, 1 arc of curry leaves and add the dough and make like upma. cook in medium flame. The bottom crust with gingelly oil tastes heaven. Your Puli-Maavu is ready. 

Serve with Joy Serve with Pride.


Thursday, 29 August 2019

Ankurit Sabzi

Recipe for Ankurit Sabzi
Posted by Chef. Swaminatha Sharma

In a kadai add 3 tsp of oil and splutter Jeera.  Add 1 no finely chopped Onion, 1 arc Curry leaves, 1 tsp of Ginger Garlic Paste, and 1 no. finely chopped chopped tomatoes and bring to meshy form.  Add Turmeric powder, Aaharam's Red Chilly Powder for perfect colour and taste and Coriander powder.  Mix well.  Now add boiled and strained Sprouts 1 cup and add salt.  mix well and add 150ml water and cook for 10 mins in slow flame with Lid covered until oil oozes out on the sides.  Remove and add 1/4 tsp of Garam masala and finely chopped coriander leaves and serve hot with Roti / Naan.  Your Chef's special Ankurit Sabzi is ready.  Serve with Joy - Serve with Pride


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...