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Wednesday, 8 April 2020

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... 


Tuesday, 7 April 2020

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.


Saturday, 29 February 2020

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.


Thursday, 20 February 2020

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....!!!!


Friday, 10 January 2020

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.


Saturday, 4 January 2020

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... 💪😍


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.....