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Sunday, 15 February 2015

Bread Rava Dosa

Recipe : Bread Rava Dosa
Shared by : Pankajam Durgaprasad
Dated : 13/02/2015

Rice flour 1 cup
Rava 1/2 cup
Bread 4 slices
Curd 1 small cup

Soak bread in little water to become soft. Grind it with rava and one gr chilli using curd to a paste. Then add rice flour and mix well adfing req water and salt. Add jeera and pepper. Some curry leaves. Leave it for atleast 1/2 an hour and make dosas. Can do seasoning and add onions and veggies also to this.


Paruppu Urundai Kuzhambu

My dearest Members....!!!!
Much awaited Paruppu Urundai Kuzhambhu video recipe is now available on my YouTube.... This was prepared today for Lunch when my sisterBhuvana Venket visited our home for lunch.. Immediately a plan was made to make this Paruppu Urundai Kuzhambhu and upload the video.. Please try this traditional brahmin recipe and let us know the feedback. Thank you all in Advance...


Typical Tanjore Kadappa

Typical Tanjore Kadappa to Aaharam Members....!!!!
Here is live video demostration of making home made typical Tanjore District Kadappa. Please comment your views here and in the videos.
Subscribe for regular updates....
Thanks in Advance


Sprout Salad

A healthy sprouts salad to start in the morning. . 
பச்சை பயறு முளை கட்டியது ..1 . Cup
சின்ன தக்காளி தேவையான அளவு 
வெள்ளரிக்காய் தேவையான அளவு 
முள்ளங்கி ..சிறிய அளவில் 
மற்ற காய் கறிகள.. தேவைக்கு ஏற்ப.
எல்லாவிதமான காய்கறி பயறு கலந்து உப்பு salad oil or olive oil vinegar pepper எலுமிச்சைச் சாறு கலந்து பறிமாறவும். . 

A healthy salad to start your day.


Vazhaippoo Curry

Typical home made Vazhaippo Curry video in YouTube
Go for Aaharam Recipes in YouTube 
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Cooking Tips # 10

Cooking Tips # 10

இஞ்சி விழுது, தக்காளி விழுது,வெங்காய விழுது,பச்சை மிளகாய் விழுது இதெல்லாம் அவகாசம் கெடச்ச போது தயார் பண்ணிண்டு fridge la வெச்சுண்டா.சன்னா , புலாவ் செய்யரச்சே சௌகரியமா இருக்கும்.

ஒரு பத்து தக்காளி கொதிக்கற ஜலத்துல போட்டு அடுப்ப அணைச்சு மூடி வெச்சுட்டா அஞ்சு நிமிஷத்துல தோல்வழண்டு இருக்கும்.மிக்ஸிலபோட்டு அரைச்சு வெச்சு க்கலாம்.


இஞ்சி தோல் சீவிக்கறது அவச்சியம் 

வெங்காயத்தை நீளமா கட் பண்ணி blanch செய்யணும்.அப்புறம் மிக்ஸி ல போட்டு அரைச்சுண்டு ஸ்டோர் பண்ணிக்கொங்கோ..

Pesarat Dosai

Today's special. .PESARETTE DOSAI 

பெசரட தோசை செய்முறை. .


பயறு முளை கட்டியது I CUP
பச்சரிசி ஊற வைத்தது 1/4 th CUP
CHILLIES 2 Or 3 . GINGER .SMALL PIECE
HING .. LITTLE ..
METHOD. .
GRIND ABOVE INGREDIANTS TO A FINE PASTE AND ADD SALT .. MAKE DOSAI...


Cauliflower Goththi

Home made Cauliflower Goththi (Sukka) in video with Tangy lingering Flavour. Keeps energetic and good health and fresh mind.. Kids love to have this Sukka with Naan / roti.. Goes yummy with Coconut rice and Ghee rice... 


Fig Corn Kurma

Recipe : Fig corn kuruma
Shared by : Saranya Simhan
Dated : 08/02/2015

We would have eaten dried fig fruit which contains high iron content in it. Fig vegetable.. atthi kai is also available in some markets which is equally good as fruit.. its very good for uterus.. have heard people say orthodox brahmins do not include this in their food.. just like onions .. so can have during non vrath days for its health benefits..  Cleaning this is bit time consuming.  First wash the fig.. then cut into halves or crush with the help of stone or back of chapathi roller.. tiny flies will be seen.. rinse it in running water.. and soak the pieces in salted warm water fr a while and drain them all.
Ingredients:
Fig one cup
Onion chopped 2
Baby corn 1 cup chopped
Vegetables as per our choice- capsicum potato cauli flower -2 cups
Ground nut-one fist full
Turmeric powder a pinch
Salt to taste 
1 spoon moong dhal.. this will give thickness to the gravy.. to make it a honegenous mixture.
To grind
Onion 1
Tomato 2
Corainder seeds-1 spn
Elachi 2
Cloves 3
Cinnnamon 1 small stick
Ginger garlic paste 2 spn
Jeera and fennel 1 spn each
grated coconut 2 spns
Coriander leaves 1 small bunch
Pepper kernels 1 spn
And I usally add the seed portion of capsicum when grinding.

Method:
Grind the mixture and keep aside. In a pan heat oil and add onions and fry fr a minute. Then add capsicum corn potato cauliflower and groundnut and stir fr 2 more minutes. Then add req salt turmeric powder and moong dhal. Again fry fr a minute. Then add the ground paste and water as req just to immerse all the veetables. Pressure cook for 3-4 whistles. Garam garam fig kuruma is ready to serve with indian wheat breads poori or jeera rice !!


Sohan Halwa

Sohan Halwa (Corn Starch Halwa) Recipe is a famour sweet dish of Ajmer, Rajasthan served with their lunch / Dinner. Normally typical rajasthanis have unique style of coupling the sweet dishes with main course in addition to vegetables. I checked with my rajasthani friend and posting the recipe here as per her Granny's advice...

Indira Ashokshah, Nalini Raghavan, Sasirekha Kasturirangan as requested.

Ingredients
Corn flour - 3 Tablespoon
Sugar - 3 tablespoon
Ghee - 3 tablespoon
Milk - 1/2 cup
Almonds - 25 gms
Pistachios - 25 gms
Saffron - 1/2 tsp

Method of prepartion : Mix corn flour in 1/4 cup of water and allow to dissolve properly. Dissolve saffron in water. mix required water in sugar and boil for some time. Add milk and boil again for 5 mins. Now add corn flour and saffron mixture to it. Cook the mixture over medium heat and when the mixture turns thick, start adding Ghee and continue stirring by adding ghee accordingly. Once the ghee separates, add almonds and pistachios. Pour the mixture on a greased place and allow to cool. Cut into required shape and serve in room temperature. Your Sohan Halwa is Ready

Instant Oats Idli

Recipe : INSTANT OATS IDLI
Shared by : Rajeswari Gowrish
Dated 11/02/2015

Today made oats idli for dinner...it was soft n tasted good...

Ingredients :
1. Oats 2 cups(fry the oats in a kadai without oil..just make sure it is warm n make powder in mixie)
2. Rawa 1 cup
3. Curd 1 cup
4. Baking soda a pinch
5. Green chillies 2 finely chopped
6. Grated carrot( I grated one carrot)
7. Salt as per requirement

Procedure: In a bowl mix oats and rawa add baking soda, salt..mix well...add grated carrot n green chillies n curd mix well..add water to get idli batter consistency.. Let it sit for 10 mins..after 10 mins the batter will be thick...add required water again to make into idli batter consistency.. Grease the idli plates..add batter n let it cook for 10-12 mins..switch off the gas..n again wait for 5 mins..then u can open the cooker...INSTANT OATS IDLI READY WITH COCONUT CHUTNEY..


Typical Onion Pakoda

Here is making of Typical Onion Pakoda in Video
You can watch in YouTube and subscribe for further updates...
Please watch and make your comments here....
Thanks to all of you....
Aaharam has still to go with lot of videos....



Paneer Mint Butter Masala

Recipe : Paneer Mint butter masala
Shared by : Kavitha Balaji
Dated : 15/02/2015
Ingredients :
Onion - 2
Tomato - 2
Mint - 1 bunch
Garlic (optional)
Ginger powder or ginger paste
Butter - 50 gms
Fennel seeds
Turmeric
Coriander powder
Cumin powder
Cardamom powder
Garam masala powder
Red chilli powder
Cashew nuts
water
Kasoori Methi
Paneer
Recipe :
1. Grind tomato and make it a puree
2. Cut onion & garlic in to small pieces
3. Take the mint , wash and pluck the leaves from the stem.
4. In a kadai, add 50 gms of butter.
5. when it starts to melt add fennel seeds, garlic and ginger powder or paste
6. In few seconds add onion, and leave it till becomes transparent.
7. Add mint leaves, turmeric and saute for 2 minutes
8. Then add tomato puree and pour small amount of water (the water you can wash mixie and pour it, so that puree will not be waste)
9. Add coriander powder, Cumin powder, Red chilli powder, Pinch cardamom powder & Garam masala powder
10. If it is too thick add water and let it boil for 5 to 10 minutes so that raw smell will go.
11. In the mean time grind cashew nuts in to a paste.
12. After 5 to 10 minutes please add this Cashew paste and mix it well don't leave the Kadai with out stirring then it will get thick and stick to kadai.
13.Add paneer and Kasoori methi and switch of the flame
You can have it as a side dish for roti, naan, Paratha and also with rice.
Another thing if you can't use cashew paste please add milk or cream to it. To give rich flavor, colour and taste we are using cashew or milk or cream


Angaaya Podi

Hi members..
here is making of Angaaya Podi in Video
All the ingredients are measured and demonstrated in video very clearly. Hope this would be enough for making the recipe
subsribe to youtube for further updates direct to your mail
regard and TIA to all members



Wheat Rava Akkara Adisal

Recipe : Godhumai Ravai Akaara Aadisal
Shared by : Soundarya Saravanan
Dated : 13/02/2015 

Ingredients
Kodhumai ravai - 1cup
Payatham paruppu - 1/4 cup
Milk - 1/2 glass
cocunut milk - 1 glass
elakkai powder added for flaovur
jaggery - 1/2cup
cashew nuts -8nuts
dry grapes - 8
Ghee - 50gms

Method:
1. kadaiil kodhumai ravai ghee serthu nangu varukkavum popcorn matiri porindhu varum after pasiparrupai lesaga varukkavum.
2. Cookeril milk serthu 4 glass water add panni 3 sound vittu egavidavum.
3.Cooker sound varuvatharkul coconut milk eduthu veikavum.
4.Jaggeryil water vitu heat panni karaindhavudan filter panni soil remove pannavum.
5. cooked kodhumai ravaiyudan inda jaggery water + ellakai powder add panni nangu kilaravum.
6.Earaki vaithu cocunut milk add panavum+ neil varutha dry grapes+cashew nut add pannavum+ ghee add pannavum


Paneer Masala Gravy

2 A nice recipe on Panneer Masala Gravy
Now on YouTube uploaded just now.....
Have with Roti / naan / chappathi / fulka.
Post your comments on this please

Porul Vilanga Urundai

Recipe : Porul Vilanga Urundai
Shared by : Suganthi Sankar
Dated : 12/02/2015

Ingredients: 
1/2 cup moong dhal, 
1/2 cup chana dhal, 
1 handful of parboiled rice, 
1 1/4 cup grated jaggery, 
water 1 laddle, 
1 sp cardamom powder. 
2 spoons grated coconut. 

Method : Fry chana dhal till golden brown, put aside,then fry moong dhal till golden brown, then the rice. grind the three nicely & mix cardamom powder keep aside. now keep a kadai on the stove add jaggery with water when it starts to boil add the grated coconut & allow it to boil till get stone consistancy.if u drop jaggery juice in water in a small cup it shouldnot stick on to our fingers & should be able to roll like a ball.now pour the jaggery juice into the vessel where we kept the ground powder. mix it well roll into balls.


Kadhamba Saambar

Typical Tanjore Kadhamba Saambar
Making of Kadhamba Saamabar on YouTube video on "Aaharam Recipes" is available now
Please do watch making of this typical mixed vegetable Kadhamba Sambar and do post your comments 
Thanks in advance



Aloo Mutter Masala

Recipe : Aloo Mutter Masala
Shared by : Supriya Ravikumar
Dated : 13/02/2015 

Aloo Half a kilo
Tomatoes 2 grind into a paste
Peas 150 gms
Salt to taste
Garam masala optional
Red chilli powder 1 teaspoon 
Haldi 1/2 teaspoon
Oil 3 teaspoon
Curd to marinate
Coriander optional

Method : Boil the potatoes with salt and turmeric and cut into dices..marinate them with curd ,chilli powder and salt for about 10 minutes. .mean while boil the peas with salt...In a kadai add oil, add tomato paste with little salt , when water evaporates add the marinated potatoes boiled peas and little water..check for salt if required ..add at this time ..and garam masala if required. .garnish withcoriander leaves..sorry guys since it was a hurry burry packing presentation not upto the mark...


KOTHAMALLI POTATO

Recipe : KOTHAMALLI POTATO
Shared by : Narayani Harikesh
Dated : 13/02/2015 

Potato - 1 no
curd - 1/4 cup
salt - as required
kothamalli leaf -- little
roasted jeera powder - little

Method : Boil the potato and peel the skin and mash it nicely. Grind the coriander leaves with salt.  Add the ground paste with potato and add the curd.  When u feed to the baby u add jeera powder.  (In potato carbohydrate is there.In curd protein and vitamin which is verygood for growing kids. In fresh kothamalli other vitamins and minerals are there.So this dish is complete food for our kutty papa).  This can be done in baby potato also for small babies who are starters of biting food.For elder children we can add chilly too. 


Peas Potato Methi Sabji

Recipe : Peas Potato Methi Sabji
Shared by : Girijamani Lakshmanan
Dated : 13/02/2015

Ingredients : 
Potato. 1/2 kg
Peas. 1cup
Methi leaves 2cups ( cleaned and diced)
( small venthaya Keerai two kettu)
Pepper. 1 tspoon
Jeerakam. 2 tablespoon
Amchur powder 2 tspoon. 
Turmeric powder. 1 tspoon
Salt to taste
For seasoning 2 tablespoon oil and 1 tspoon mustard seeds

Procedure:
Dry roast the jeerakam and pepper and coarsely grind it. Boil the potatoes and cut into small cubes. On boiling add sufficient salt for the potatoes. In a Kadai add oil and mustard seeds, when it splutter add the peas. Sauté for a minute. Add turmeric powder and little salt for the peas. Sprinkle some water and cook in closed Kadai till it is soft. Add the menthaya Keerai and cook for a minute till the Keerai is done. Add the ground powder and the amchur powder. Sauté it till the masala is mixed well. Add the boiled potatoes to the Kadai and mix well till the masala are coated to the potatoes. cook for a minute in sim flame. Peas potato methi subji ready. You can use lime instead of amchur powder. But lime has to be added after offing the gas.


Potato Babycorn Curry



Recipe : Potato Babycorn Curry 
Dated : 13/02/2015
Ingredients:
Potato (Medium size) - 3
Tomato(Medium Size)- 3
Baby corn. - 4 to 5
Chilli powder - as per taste
Salt - as per taste
Oil - as required for frying and tempering
Asafoetida - 2 TSP
Mustard - 2 TSP
Turmeric powder- 2 TSP
Curry leaves - around 10
Method:
Cook potato and baby corn in pressure cooker for up to 3 whistles. Peel potatoes and cut into small square pieces. Also cut baby corn into 2-3 pieces according to size. Mash tomatoes. Heat oil, fry potatoes and baby corn till golden brown. Remove excess oil, temper asafoetida, mustard, curry leaves.  Add turmeric powder, chilly powder. After 2 minutes, add tomato mash and required salt. After the raw smell is gone, put potatoes and baby corn and cook for around 5 to 7 minutes. Potato Baby corn Curry is ready.


Dumbala Kaaram with Peanut Dip



Recipe : Dumbala Kaaram with Peanut Dip 
Dated : 13/02/2015
Ingredients :
1. Baby potatoes 250 gms
2. Chilli powder
3. Rice flour 5 tbsp
4. Gram flour 5 tbsp
5. Ginger paste 2 tbsp
6. Oil to deep fry.
7. Peanuts a handful
8. Lemon 1
9. Honey
10. Green chillies 2nos
11. Salt to taste
Preparation : 
Wash and peel the baby potatoes.  Boil the potatoes for 7 to 10 mins and strain the water. Keep the potatoes aside and let it cool.  Now add Chilli powder, salt, rice flour, ginger paste, gram flour to the potatoes and marinate for 30 minutes.  Heat oil in a pan.  Deep fry the marinated potatoes in hot oil. 
For dip:  Dry roast the handful of peanuts in a pan.  Grind the peanuts into a coarse powder.  In a bowl, mix ground peanuts, honey, lemon juice, fine chopped green chillies, salt.  Mix them well. Serve with deep fried potatoes.


ALOO THAYIR PACHADI


Recipe : ALOO THAYIR PACHADI
Dated : 13/02/2015
Ingredients:
Potato - 4 nos big
Green chillies - 5 to 6 nos
Curry leaves
Curds - 1 cup
Preparation:
Cook potatoes, skin them and mash not too smoothly but leaving small pieces. Heat oil in a kadai. Add mustard, when it sputters add 1/2 ts urad dal and 1/2 ts jeera. When it turns brown add green chillies, curry leaves and hing. Add the mashed potato and salt, and stir well. Remove from fire and add curds. Easy to prepare in a short time. Goes well with dosai, chapathi and poori.


Potato cauliflower koottu

Recipe : Potato cauliflower koottu
Shared by : Radha Balu
Dated : 13/02/2015
Ingredients
Potato---2
Cauliflower---small one
Uriththa pachchaip pattaani---1/2 cup
Thuvaramparuppu allathu Payaththamparuppu--1/4 cup
Saambaarpodi--2 tsp.
Thengaay ennai--varukka, thaalikka---4 tsp
Karuveppilai---2 koththu
Uppu--thevaiyaana alavu
Lemon--1/2 moodi
varuththu araikka
Perungaayam--1 siru thundu
Kadalaip paruppu--2 tsp
Thaniyaa--3 tsp.
Milakaay varral---4
Thuruviya thengaay--3 Tblsp.
Thaalikka
Kaduku---1 tsp.
Uluththamparuppu--1 1/2 tsp.

Seymurai
Cauliflowerai sirithu uppu kalantha neeril 5 nimidam pottu vaiththu, pin podiyaaka narukkavum. Urulaikkizhangaiyum siru thundukalaaka narukkavum. Ellaavarraiyum thevaiyaana thanneer serththu vekavidavum. Thevaiyaana uppu, saambaarpodi serkkavum.  Paruppai vekavidavum.Varukkak koduththulla saamaankalai 3 tsp. ennaiyil varuththu avarrudan thengaay serththu araikkavum. Kaaykarikal venthathum athil araiththa vizhuthum, ventha paruppum serkkavum. Ainthu nimidam kothiththathum irakkavum.  Thengaay ennaiyil kaduku, uluththamparuppu thaalikkavum.Karuveppilai serkkavum. Lemon saaru pizhiyavum. Ithu sivaraaththiriyanru sappaaththiyudan saappida arumaiyaaka irukkum. Sathaththudanum pisainthu sappidalaam.


Crunchy Aloo Cutlet

Recipe : Recipe: Crunchy Aloo Cutlet
Shared by : Annapoorani Ganesan
Dated : 13/02/2015

Ingredients:
Boiled, peeled and mashed 2 medium size potatoes,
1/2 cup Powdered Aval(pova),
½ cup pottu kadalai (coarsely powdered)
1 table spoon sabudhana(soaked for 2 hours),
1.5 tsp chilli powder,
1tsp garam masala powder,
1 pinch hing powder,
1 table spoon kasuri methi(crushed),
1 tsp sugar,
2 fist full of coriander leaves( chopped) and salt to taste.
Optional: 1 green chilli (finely chopped)
Method:
Mix all ingredients, bind as dough (by adding little water if required), and make equal size balls, then flatten them and cut into desired shape with the help of cookie cutters
Put non-stick pan on flame, pour two or three table spoon oil, then place the cutlets on it, cover with lid, shallow fry both the sides until brown.
(Alternatively, it also can made by deep frying.)
CRUNCHY ALOO CUTLET is ready. Because it is Shivarathri Special, serve hot with tomato chutney (Recipe mentioned below) , otherwise one may also serve with Chilli sauce, Ketchup, etc.

Potato Chatpata

Recipe : Potato Chatpata
Shared by : Meenakshi Sampath
Dated : 13/02/2015

Ingredients:
Peeled baby potatoes
mustard
Cumin seeds
Tomato ketchup
Pepper powder
Pudina leaves
Oil
Salt
Method:
1.Deep fry baby potatoes in oil
2. In a kadai, add oil, mustard., when it splutters, add cumin seeds.
3. Add the fried potatoes, pepper,ketchup and salt
4.after 5mins, add pudina over it.


5. Serve hot after 10 mins

Sabudhana Khichadi

Recipe : Maharashtrian Mahashivratri upvas snack - SABUDHANA KHICHDI
Shared by :Nirmala Sivaswamy
Dated " 13/02/2015

Ingredients :
250gm Sago (Sabudhaana)
2 skinned potatos
100gms coarsely ground roasted groundnuts.
2 chillis
1 inch ginger piece
10-12 black peppercorns
Salt to taste
Coriander leaves - for garnishing
Soak the sabudhana overnight. Take oil in a kadai. Lightly fry the skinned and diced potatoes to a light brown colour. Take it and keep it aside in a plate. Add jeera and roast. Then add green chili and ginger and fry it for a minute. Add the coarse groundnut powder and saute for a minute. Add the sago and black peppercorns and fry it for 5 minutes. Lasly add the potatoes and salt and fry again for a minute. Finally season it with coriander leaves.


Potato Jamoon

Recipe : Potato jamoon
Posted by : Viji MoorthyDated : 13/02/2015

Potato 2 boiled and mashed
Milk Kova 100 gms
Sugar 250gms
Cardamam powder little
Oil for frying
Ghee 1 tsp
Method
Mix mashed potato, kova and ghee make small balls and deep fry in oil. Make sugar syrup and put the fried balls in it put cardamom powder. Potato jamoon ready.
Photo Courtesy : Girijamani Lakshmanan