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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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Saturday, 29 June 2019

Onion Rasam

Today's 23/06/2019 recipe : Onion Rasam
Posted by Swaminatha Sharma

The other names for this Rasam are "Fata-Fat Rasam",  "Chat-pat Rasam" etc.  The unique flavour of this rasam likes in the Onion added with crushed pepper and Plain Jeera.  This Rasam is mainly used in Konkani region and norther parts of India, which is made in minutes and which is too healthy during climatic changes.  In a Kadai, add 2 tsp of oil, add 1 tsp of mustard seeds, 2 nos of miedium sized finely chopped onions, 2 arks of curry leaves, 1 tsp of turmeric till golden brown.  Add sea salt and mix well.  Once cooked, add 2 glass (around 600ml) of tamarind water squeezed from 1 lemon sized tamarind.  Once started boiling, switch off, remove and top up with 1/w tsp of ghee and finely chopped coriander leaves... Your Onion rasam is ready to serve with Plain Rice and pappads.  Get us your feedback.  Thank you. 


Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா

Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா

Yet an another traditional cuisine Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா from our interior tamilnadu specially by our grannies, which is almost a forgotten one. Its another version of Mor-Koozh. The name itself denotes, its made of raw rice flour, but the aroma and taste lies with the Dahi Mirchi (Mor-Molagai) and Red chillies, added with Asafoetida, channa dal and curry leaves. The recipe is very simple and can be made in minutes time. 

Ingredients : Raw Rice Flour 1 cup, Thick / Sour Curd 1/2 cup, Salt to taste, Mo-Milagai 2nos, Red Chillies 2nos, Curry leaves 1 arc, Channa Dal 1 tsp, Mustard Seeds 1/2 tsp, Asafoetida 1/2 tsp, salt to taste and Oil 5 tsp.

Mix Rice flour with salt and sour curd into dough form and keep ready, In a Kadai, add 5 tsp of oil, splutter mustard seeds, challa dal, curry leaves, Asafoetida, Mor milagai and red chillies and add the rice dough and mix well. Keep on stirring in between so that the dough starts to crumbling and until you get the texture. Please note that the curst of the upma which form in the bottom of the kadai tastes so good. And see that its not burnt while cooking this upma.

This can be served either as Breafast / Evening snacks or for Dinner. Its very good in digestion and health factor too.


Palak Murukku

Recipe for Palak Murukku
Posted by Swapna Kumar Neelamraju
Posted on 28/06/2019

Besan , palak n chilly puree, salt and Carom seeds.  Put hot oil in the above mixture (without puree)and then add the puree and make its dough. put this in the mould and press it.


Cream of Spinach Soup

Recipe for Cream of Spinach Soup
Posted by Swaminatha Sharma

Very simple.  Take 1 cup of spinach cut into fine pieces and bring to boil along with 10 pods of garlic.  Allow to cool strain water and make it to a fine paste in mixer. Keep the strained water separately.  In a wok, add 2 tsp of Ghee / Butter and add the grinded paste.  Add the strained water and mix well.  Add water if required.  Add salt and Pepper powder.  Mix 1 tsp of Corn flour in water and pour in the boiling soup.  Adjust the thickness of our choice.  Remove and serve hot in Soup Cup topped up Fresh cream along with with Fried Raisins / Fried Breads of your choice. Aaharam's Special Cream of Fresh Spinach Soup is ready.


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Tuesday, 26 February 2019

Sabudhana Vada

Recipe by Mrs. Meera Sriram, USA
Posted on 26/02/2019

Ingredients :
160 gms sabudana
1 large potatoes boiled
handful of roasted peanuts
(grind peanuts coarsely)
small ginger piece finely chopped
1 green chilly finely chopped
salt
cilantro chopped
curry leaves chopped
lemon juice 1 tsp

Method : Soak sabudana for 4 to 5 hours. drain water completely and tranfer to a bowl. mash and add boiled potatoes to that. add rest of the ingredients and mix well. make balls and then gently make patties. fry in the oil until golden brown.


Friday, 22 February 2019

Ellu Thogayal - Sesame chutney

Ellu (Sesame) Thogayal 

Saute Ellu 4 tsp, urud dal 1 tsp, red chillies 4, Tamarind 1 nellikai size, garlic 2 pods, Oil 2 tsp, salt as required, one by one in kadai in oil and allow to cool.  Grind to thogayal consistency adding little water.  Serve with Ulunthu satham / Lemon rice / Coconut rice / Plain rice of your choice. 


Tirunelveli Ulunthu Satham - Urud Dhal Rice

Tirunelveli Ulunthu Satham.  

Here is the recipe  Soak 1 cup rice for about 20 mins and keep aside.  In a Cooker, add 2/12 cup water, add Jeera and Venthayam.  Once starts boiling, add 1/4 cup of Urud dal (with skin) and cook for 10 mins.  Now add Rice, required salt, grated coconut, curry leaves and sesame oil and pressure cook for 3 whistles and allow to cool.  Remove mix well and serve hot with Ellu chutney.


Saturday, 16 February 2019

Coriander Chutney

Recipe for Coriander Chutney. 

Saute 3 cups of Coriander leaves and 4 leaves of Mint leaves in 2 tsp of oil and keep aside. In the same wok, add 2 tsp of oil and saute 1 tsp of Channa Dal and Urud Dal, 1 tsp of asafoetida, 2 red chillies, 1/2 tomato and rock salt until aroma arises. Switch off, and grind all in a mixer with little water and make it chutney. Temper Curry leaves, Mustard seeds and serve with your main dish. Yummy Coriander Chutney is ready.