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Wednesday, 30 December 2015

Ellu karuvepillai thogayal - Seasame Curryleaves Chutney

Ellu karuvepillai thogayal - Seasame Curryleaves Chutney
Posted by Pankajam Durgaprasad on 30/12/2015

Dry roast both ellu each 1tbsp and keep aside.   Add little oil and fry whole urad dhal 2 tbsp and red chillies 5 nos. Keep aside. Then fry 1/2 tsp pepper.  Now after cooling grind grated coconut 1/4 cup, ellu, red chillies, salt, pepper, tamarind little . Then add curry leaves 1 cup and grind . Do not add water. The moist from the coconut and curryleavrs is enough. After it has grinded well add the urad dhal and pulse so that it breaks into one or two but not fully grounded. Wash the mixie with just few tbsp of water and add to thogayal . Mix well. Do seasoning with mustard seeds.

Ginger Thogayal - இஞ்சி துவையல்

Ginger Thogayal - இஞ்சி துவையல்

Ingredients : Ginger 1/2 cup (Removed skin and Chopped)
Grated Coconut -1/2 cup
Red chilly - 2 nos
Urud Dhal - 2tsp
Green Chillly - 2 nos
Curry Leaves - 2 arks
Asafoetida - 1/2 tsp
Tamarind - 1/2 lemon size
Salt as required
Gingely Oil - 3 tsp

Preparation Method : Peel skin of ginger and chop to pieces. In a kadai add oil and temper red chilly, urud dal to golden brown. Add ginger, curry leaves and saute until aroma reaches. Add coconut, tamarind and greenchilly to it and let down cool. Grind it to course chutney in Mixer and keep aside. Again in a kadai, add gingelly oil and temper with mustard seed and urud dal and curry leaves again. Use this chutney for Dosa/ Idli / Pongal / and can be had with steamed rice along with again 2 tsp of gingelly oil. This chutney is good on health point of view.

Curry Leaves Soup

Karuveppillai Soup - Curry Leaves Soup
Posted by Suvarna Shankar on 29/12/2015

Cook thuvar dal separately ... Now in a pan add ghee take Sombu 1/4 tsp krambu 2nos elaichi skin 2 pattai lil fry, add small onion, grated Inji, pondu, tomato , coriander thandu/ leaves then add 2 cups curry leaves now cook well.  Let it cool puree it in the mixer take out the patai krambu and ilaichi b4 grinding since the flavor might be too strong.  Now take a cooker add lil ghee , 2 green chillies seed removed, then add the puree and mashed dal.  Add more water close with weight for 5 mins in medium flame.  Now switch off the heat.  Open when the pressure is released.  Now strain the soup add salt pepper according to spice u like and a dash of lemon juice . For garnishing add some fresh cut Coriander leaves 

Badam Cake

‎Badam‬ cake
Recipe posted by Pankajam Durgaprasad on 25/12/2015

Soak badam in boiling water for an hr. Remove the skin.  Grind it to smooth paste adding 2 cups milk. Measure it in a cup. Add equal measure of sugar . Can add 1/2 cup more if you like sweet v much. I added equal measure and it was good.   Heat a pan add 8tbsp unmelted ghee then the paste and sugar mix well so no lumps are formed. Add few crushed saffron strands to it and mix well. Keep stirring it until it leaves the sides of pan and pour on a greased plate. Smoothen it with a flat spatula. Cool and cut it. Can decorate it of your choice. Tastes yummy.

Ras Malai

Posted by Lakshmi Vasanth on 29/12/2015

For making Rasgulla
Ingredients : Full cream milk - ½ litre , Vinegar / Lemon juice -2 tbsp, Sugar -2 cups,Water 5 cups,Cardamom powder – 1tsp, Rose water – 2 tsp( optional) Rava – 1tblsp

Method : Boil the milk for 10 minutes.Lower the flame and then add vinegar / lemon into it. Mix well.You can see the whey separate.Now Arrange a stainer on a vessel and spread a cotton cloth on it.Pour the paneer formed and remove the whey.Pour running tap water onto this to remove the sour taste due to the lemon/Vinegar used. Now tie the cloth so that the extra water is drained. 

After 1 hour, the paneer looks a little crumbly.Knead it with rava for 10 minutes into a pliable dough.Make small balls without any holes in it and keep it aside.  In a Pressure cooker add the 1cup sugar to 5 cups water and cardamom powder.  Bring to boil and now slowly put the paneer balls in it.  Close the lid and let it cook for 2 whistle.Then simmer it for 10 more minutes in a very low flame. Switch off the stove. When the pressure is released you can see these soft yummy rasgulla's might have doubled in size. 

For making of the saffron flavored milk
Milk - 1/2 litre
Sugar – 1 cup
Cardamom – 6/7 nos (powdered)
Saffron -7-8 strands
Pistachio -chopped – 15/20 nos 
Almonds (blanched and thinly sliced) - 20 nos 

Boil ½ Litre milk - so that it is reduced by ¼ quantity. Keep the flame low and keep adding sugar, cardamom powder and mix until the sugar dissolves.Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well.  Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently.  Then drop it into the creamy milk and refrigerated it and serve chilled RAS MALAI with more almonds and pistachio.

Pirandai Thogayal


Nalla thogayal saaptu naalaachu... so today (29/12/2015) aathula iruntha Pirandai parichu nalla alambi, cut panni... Inji, milagai, u-paruppu, ka-paruppu, Puli, pudina, kothamalli, perungayam ellam pottu vathakki vachu irukaen... Chutney araichapparam.. night rice oda, nallennai vittu saapda vendiyathu tnaan...

Gate Ki Sabji

Gate ki sabji
Posted by Annapoorani Ganesan on 29/12/2015

½ cup besan, 1table spoon wheat flour, ½ tsp chilli powder, ½ tsp dania powderr, ½ tsp haldi powder, ½ tsp garam masala powder, ½ tsp carom seeds(ajvay/omam), ½ tsp ghee, 1 table spoon chopped coriander leaves,water and salt to taste.

Method :   Combine all ingredients, make soft dough, the apply oil in your palm and make small rolls, put a vessel on flame, add 2 cups water,when the water start to boil , add the rolls one by one, cook for some time till the rolls fully cooked.  Drain the water from the rolls and keep both water and rolls aside separately.  Roast 2 onions (slices) using little oil in kadai till it turns brown in color. Keep aside.  Roast few coconut slices in same kadai till it gets golden brown colour.  Take these things in a mixer pot and add 7-8 garlic cloves, khaskhas, 2 cashews, red chilli powder, garam masala, coriander powder and grind into fine paste using little water.  Now put a pan on flame, add 2 table spoon oil, heat it, add 1 tsp jeera and add this masala. Let it cook for 5-6 minutes othen add sufficient water to make gravy.  Once the gravy starts boiling add these besan logs to gravy and let it cook till you get desired consistency.  Garnish with coriander leaves.  Serve with chapati.

Maddur Vada

Maddur Vada
(This snack derives its name from the town of Maddur which is in the Mandya district of Karnataka.  This goes specially good with Coconut Chutney or any type of Pickle)

Green chilly 3, Ginger chopped 1/4 tsp, Onion chopped 1, Ghee 1tsp, Semolina (sooji) 1/2Cup, Rice flour 1/2Cup, All purpose flour 1Cup, Curry leaves 2Springs, Coriander 1Bunch, Asafoetida, Salt To Taste and Oil To Fry. 

Method :  Take a bowl add all purpose flour, rice flour, semolina, ghee, crumble it, add chopped onions, chopped ginger, chopped green chilly, chopped curry leaves, chopped coriander, asafoetida, salt, water, mix it like a stiff dough, let it rest for 15 minutes. Then divide the dough into equal portions, and make a ball and flatten it on a plastic sheet. Deep fry until golden brown both sides in a medium flame.

Brinjal Ennai Kuzhambu

Recipe for 
Kathirikaai ennai kuzhambu :
Posted by Purnima Rajesh on 30/12/2015

Slit Brinjal into 4 cuts, 1 cup small onions, 1 tomato cut into small pieces, 1 big garlic, curry leaves, Tamarind extract of 1 big lemon size.  Heat gingelly oil in a vessel. Season mustard and Methi seeds. After they splitter add onions, tomato, garlic and slit Brinjal. Fry for 2 min. Add tumeric powder, red chilli powder, dhania powder, little jeera powder, salt to taste. Mix well all these with the veggie in the vessel for 2 min. Then add tamarind extract. Allow it boil until raw smell goes and the kuzhambu consistency has come. That's all.

Dhal Batti

Stuffed Dal bhaati 
Posted by Annapoorani Ganesan on 30/12/2015

Wheat flour 1 cup
Suji 1/4 cup
1/8 tsp baking soda
oil or ghee 2 tsp
salt to taste
for stuffing
2 small potatoes
green chilli (chopped) 1
green coriander chopped
green peas 2 tsp
red chilli powder 1/2 tsp
dania powder 1/2 tsp
ginger ( grated) 1/2 tsp
jeera 1/2 tsp
amchur powder 1/2 tsp
haldi powder 1/2 tsp
salt to taste

Add suji,salt,carrom seeds and baking soda into the wheat flour.  Add half quantity of ghee and keep rest for greasing.  Mix all ingredients and knead the stiff dough by adding water little by little.  Don't knead the dough very soft.  Keep aside for 1/2 an hour for fermenting.  (I used 1/2 cup water for kneading.)  Now prepare stuffing.  Heat oil in a pan, add jeera, hing,green chilli, ginger, haldi powder, daniya powder, boiled peas and saute for 2 min.  Mash the potatoes and add to the pan.  Add amchur powder, chilli powder and salt.  Mix well and mash together.  Divide into small equal balls.  Now take the dough and knead once again.  Divide into six equal balls.  Take a ball and spread flatten or cup shape and fill the stuffings and seal it on all sides properly.  Grease a baking tray with ghee.  Place all the bhaaties on it by giving some space.  Brush them with ghee.  Preheat the oven at 230°C.  Place the bhaattis on the tray and keep in on the middle rack.  Set the oven at 230 on covection mode.  Bake for 10 to 14 min( until turn brown)  Break and dip the hot bhaaties in ghee and serve with cooked mixed dal.  Note : If you want less ghee, you can brush some ghee over the bhaaties and serve with dal.

Method without oven

Heat a heavy bottomed pan.  Place a strainer inside it. Grease the strainer with oil.  Arrange bhaaties on the strainer..  .Cover the lid and maintain the heat at medium low flame.  After 15 minutes open the lid and turn the bhaaties using a spoon or fork.  Keep turning after every 10 minutes.  After 30 - 35 minutes bhaatieswill brown up and you will notice cracks all over the bhaaties.  To see if it's fully cooked - open up a bhaati and it will be all cooked inside. If the dough is still gooey on the inside it means bhaati is not cooked, return it to the pan and cook for another 10 minutes.  Drizzle ghee over it and enjoy with dal.

Recipe for Dhal
½ bowl toor dal
¼ bowl moong dal (with skin)
¼ bowl chana dal
1 big onion
2 tomato
1 tea spoon ginger garlic paste
1 tea spoon chilli powder
1 tea spoon coriander powder
½ tea spoon garam masala
Salt as per your taste
To Temper: 
1 table spoon ghee
1 bay leaf
1 tea spoon jeera

Method for Dal :  Wash all pulses and cook in pressure cooker for 2 whistles in medium flame.  To prepare for temper, heat ghee in Kadhai and temper with the items mentioned above.   Add ginger garlic paste and finely chopped onion and sauté until transparent.  Add chopped tomato and sauté and add all spices mentioned in the ingredients.  Add salt and mix well.   Let it cook in medium flame until tomato becomes soft and oil oozes out.  Add cooked dal and boil it for 2-3 minutes.  Switch off the flame, garnish with fresh coriander and your dal is ready.

Rose Tea

Rose Tea

Rose Tea : Very simple... Take 1 glass of water and bring to boil. Take 2 Roses and remove the petals and drop in the boiling water and switch off the stove. Let it be closed for 2 mins again. Now the essence of rose will be absorbed by the hot water. Strain and add Honey / sugar to your taste and take hot... Once a day keeps your heart problems away.... Ilamayin Ragasiyam ithuvae...

Thursday, 24 December 2015

Air Fried Aloo Tikkis

Air Fried Aloo Tikkis 
Posted by Anuradha Prasanna on 23/12/2015

Potato: 500gms
Corn Flour: 4tbsp
Green Chilli: 1small
Coriander Leaves: 1tbsp
Red Chilli Powder: 1tsp or more according to your spice 
Garam Masala Powder: 1tsp
Jeera Powder: 1/2tsp
Amchur Powder: a pinch
Salt to taste
Oil to make the balls into Tikkis and coat the Airfryer

Boil the potatoes to hard and soft texture and peel it off.  Now in a bowl, grate or mash the potatoes with your hand add all the powders mentioned except oil and make soft dough.  Separate into equal balls and start making Tikkis by applying oil to your palms, so the Tikkis gets coated with oil evenly.  Make Tikkis and keep aside.  Pre-heat the Airfryer 200C for 5mins.  The coat the Airfryer basket with oil and place the Tikkis into it according to the space.  Fry it at 200C for 15 mins first and see if the Tikkis are crispier or fry it again for another 10 mins more.

(Or)  You can shallow fry the Tikkis in stove top too using a Pan.  Enjoy your hot Aloo Tikkis with Tomato Sauce or make Tikki Chat.

Potato Gravy-Hotel Style

Potato Gravy (Hotel Style)
Posted by Shankar MrsGowri

Pressure cook 4 medium size potatoes...(2 sound)... Peel it... Cut into cubes....

Heat 1 1/2 of oil and fry potatoes well until golden brown...keep aside.

Grind onion(2 nos) tomatoes (4) garlic (3 cloves) ginger ( 1 inch piece) green chillies (2 nos) ... Cashew nuts (10 nos .. Soaked in hot water for 5 mins) to a fine paste... Keep aside. If u r a spice lover u can grind sombhu lavangham and pattai with this.

Heat a tbsp of oil in a pan.... Add cumin seeds ...when they sizzle... Add the grounded paste .. Turmeric powder(1/4 tsp) coriander powder (2 tsp) jeera powder( 1 tsp) chilli powder (3/4 tsp) garam masala (1/4 tsp)... And needed salt.

Cook until the raw smell goes.... Then add the shallow fried potatoes and a cup of water ... And simmer for 5 mins...till everything blend well... Garnish with coriander leaves... Serve hot.

Puli Upma

Puli Upma
Posted by SathishKumar Ramadurai on 23/12/2015

Receipe : idly arisi 2 glass, red chilly 10nos, small piece of tamarind, soak in water for 2 to 3 hours. Grind the rice chilly and tamarind knjam karakarappa iruka vendum, cut 3pieces of onion, add oil in pan with mustard seeds, urud dhal and channa dhal, add onions until turns brown, add the grinded mix in the pan and kelarinde irukanum for 30 to 45 mins in low flame add salt as required.. whn upma came brownish colour, off the flame and ready to eat.. yummy.. superb upma ready 4 u..

Dil Pasanth

Recipe for Dil Pasanth
Posted by Rajashri Indiran on 23/12/2015

Filling- 1 cup coconut grated, 1/2 cup sugar powder, 2 tbsp of tutti frutti, 2 tbsp of dry fruits coarsely powdered, a tsp of jam,a pinch of salt.
In a kadai add ghee let it melt add the coconut roast well. Add the rest of the ingredients in the same order mix well. Allow to cool.

For the dough: 
Sieve the 1 cup maida add 1/2 tsp salt, a tsp of ghee.   In a separate bowl add a tsp of active yeast with a cup of warm milk & a tsp of sugar. Keep it aside the mixture to dissolve the yeast completely.  After that add into the maida. Mix well make dough.  Cover the dough with a kitchen towel. Keep it in dark place for 2 hrs.

Fill the coconut mixture into the dough like stuffed paratha. Bake it in a preheated oven @ 180* c for 10- 15 mins.Time may vary depending upon your type of the oven.

Nair Chutney

Recipe : Nair Chutney
Posted by Swaminatha Sharma on 23/12/2015

Grated coconut - 1/2 cup
Shallots (Small Onion) 1/2 cup
Red chillies - 4 nos (remove the inner seeds)
Ginger - 1/2 inch size
Water and salt as required
For tempering, mustard seed, urud dal, Coconut oil, Curry leaves & 1 tsp of finely chopped onions.

Method : Take 1/2 cup grated coconut, ½ tbsp chopped shallots, red chilies and ½ inch ginger in a chutney grinder. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan. you can also saute them in a bit of coconut oil. Add salt and water to need. Grind to smooth chutney. Temper all the ingredients given above and add to chutney. Your typical Nair Chutney is ready.

Carrot-Coconut Laddoo

Carrot-Coconut Laddoo
Posted by Archana S Venkatachalam on 23/12/2015

1 cup finely grated carrot (use small sized grater)
1 cup grated coconut
2 cups sugar (u can use lesser also , I used 1.5cups as all of us prefer less sweet)
2 tbsp ghee

Saute carrot n coconut in the ghee till the raw smell of carrot goes off n keep it aside.  Prepare sugar syrup to 1 string consistency n then add the carrot n coconut mixture n keep mixing until it becomes frothy n leaves the side of the pan. Then pour into a greased plate..... after it becomes warm grease ur hand wit ghee n shape into balls.... yummy carrot coconut laddoos r ready.

Sunday, 20 December 2015

Sakkarai Pongal

Sakkarai pongal is simple and easy indian / brahmin cooking recipe at home and best recipe for beginners.  traditional Kovil sakkarai pongal will not have milk in it.  But in house we shall try adding milk instead of water while cooking rice.... 

Sakkarai Poingal
Posted by Swaminatha Sharma on 20/12/2015

Ingredients  :
Raw Rice - 1/2 cup
Pasi paruppu - 1/4 cup
Vellam (Jaggery) - 1 cup grated
Cashew nuts -10 to 15 nos
Raisins -10 to 15 nos
Cardamom - 1/4 tsp powder 
Ghee - 1/4 cup
Ghee -1/2 tsp (for jaggery syrup)

Method :  Dry roast rice and dal separately until it is hot to touch. It is not necessary to fry until it changes color.  Pressure cook rice and dal together with 2 1/2 cups of water. Mash it well and keep it aside. Heat 1/4 cup of water in a pan and add jaggery to it. When it dissolves, filter it to remove impurities. Boil jaggery water with a tsp of ghee on medium heat. Take a cup of water, add a tsp of jaggery syrup to it, if it does not dissolve, then it is the right stage to add mashed rice and dal.  Add mashed rice, dal mixture and cook for a few minutes until everything gets blended well as in the picture below. Add cardamom powder at this stage.  Fry cashew nuts in a tsp of ghee. Remove from pan and add to the rice dal mixture.  Add the rest of the ghee and fry raisins until they puff up and add it to the rice dal mixture along with ghee.  Enjoy delicious Sakkarai pongal.

Palak Panneer

Palak Paneer 
Posted by Anuradha Prasanna on 20/12/2015

Palak: 2bunch
Paneer: 200gms
Onion: 3medium
Garlic: 4big(mala poondu)
Ginger: 1inch
Tomato Purée: 1cup(3big tomatoes)
Red Chilli: 2
Red Chilli Powder: 1tsp
Garam Masala: 1.5tsp
Bay Leaf(brinji elai): 1small leaf
Cinnamon(pattai): 1/4stick
Salt to taste 
Butter and Oil: 3tbsp

Fresh Cream: 1tsp

Discard the stem, chop the spinach and wash it.
Now boil water and switch off the stove, immerse the chopped spinach until it turns soft.  In meanwhile grind onion, garlic, ginger and red chilli to a fine paste.  Grind the soaked spinach to a fine without water(stock the water).

In a kadai, heat butter and oil together, sauté bay leaf and cinnamon stick, add onion-garlic-ginger-red chilli paste, sauté it until the raw smell goes off.  Now add tomato purée and the spice powder, sauté it until the butter-oil oozes out.  Add spinach puree, stir until you get thick gravy, in this stage add little water to get semi gravy consistency.  Switch off the stove and cubed paneer to it.  Garnish with fresh cream.  Enjoy with your Phulkas or Chapathi.

Chur Muri

Udupi-Karnataka Street Food Chur Muri 
Posted by Anuradha Prasanna on 20/12/2015

Puffed Rice: 2cups
Roasted Peanuts(unsalted): 1cup
Tomato: 1big
Onion: 1medium
Grated Carrot: 1small
Coriander Leaves: 1/2tbsp
Lemon Juice of 1big lemon or 2small lemons
Green Chilli(deseeded): 1small
Red Chilli Powder: According to your spice 
Salt as needed
Coconut Oil: 1tsp

In a bowl mix finely chopped onion, tomato, grated carrot, coriander leaves, chilli powder, salt and lemon juice.
Now add puffed rice, roasted peanuts(unsalted) and coconut oil, mix it thoroughly.
Serve immediately 

Always add Puffed Rice and Peanuts at the end to maintain crispness.
Coconut Oil gives authentic taste.

Sukhi (Dry) Channa

Sukhi(Dry) Channa with Lemon Wedges
Recipe posted by Anuradha Prasanna on 20/12/2015

Kabuli(White) Channa: 1.5cup
Tomato: 3big
Onion: 2medium
Ginger: 2inch
Green Chilli(deseeded): 1
Jeera: 1tsp
Red Chilli Powder: 1tsp
Garam Masala: 1tsp
Coriander Powder: 1tsp
Amchur Powder: A pinch
Coriander Leaves: 1/2tbsp
Salt to taste
Oil: 1/2tbsp

Soak White Channa overnight(maximum 10hrs).
Now in a cooker cook it for 5 to 8 whistles.
Don't discard the water.
In a kadai, heat oil, splutter jeera, add the onions and sauté until it turns soft.
Now add tomato and sauté until it turns mashy.
Add the boiled water of channa(1/2cup), channa, spice powders, ginger, green chilli and coriander leaves, on medium flame stir it on intervals until the water evaporates completely.
Turn off the stove and serve hot with lemon wedges(slices)

Saturday, 19 December 2015

Mushroom-Broccoli Soup

Fresh Cream Mushroom-Broccoli-Carrot Soup sautéed in Garlic
Recipe by Anuradha Prasanna on 15/12/2015

Broccoli: 250gms
Mushroom: 250gms
Carrot: 1 medium
Water to immerse Broccoli, Mushroom and Carrot
Garlic: 6
Butter: 1/2tsp
Fresh Amul Cream: 1 box
Pepper to taste
Mixed Herbs
Salt to taste

METHOD :  Wash Mushrooms and scrub those black layer from it, remove the stem, dry it and halve it.  In the same way wash the Broccoli and separate into small florets.  Wash and peel Carrot, cut it into round slices.  Now take a kadai, heat butter, saute minced(podiya narikina) garlic until it gives nice aroma.  Add Broccoli, Mushrooms and Carrot, just give quick stir.  Pour in the water and boil the vegetables until it's soft.  Now add pepper, salt, oregano, mixed herbs and fresh cream, stir it until it forms medium thick gravy.  Switch off immediately and serve it hot.  PS: You can sprinkle extra pepper and salt if needed 

Pineapple Rasam

Pineapple Rasam

Recipe by Indira Kp on 15/12/2015

Take 2-3 cups of water, heat that add coriander leaves, green chillies, rasam powder, turmeric powder, salt, pineapple pieces, tomatoes, pineapple juice (1/4 cup), coconut milk (jus for taste ), cooked Toor dhal...cook all this on a flame until boil.... And last temper it with ghee....mustard seeds...jeera, curry leaves, perungayam, red chilli....

Cranberry Pickle

Cranberry Pickle
Recipe by Viji Ramachandran

Cranberry oorugai/pickle avakkai style..... Chopped cranberries, air dried under fan overnight, mixed it with all the spices plus oil... left it for 4 days, mixing few times a day. I refrigerated the pickle. Seriously with thayir sadham this tasted like heaven. If you can get your hands on fresh cranberries please, please try this.

Shai Veg Gravy

Shahi Vegetable Gravy
Recipe by Swaminatha Sharma on 15/12/2015

Chopped vegies (Carrot, Beans & Cauliflower) - 1 cup boiled
oinion & tomato 1 each finely chopped
Coconut & Cashewnut (Grinded to Paste) 1/2 cup
Ginger-Garlic paste - 2tsp
Salt, Oil - according to need
Turmeric, Chilly, coriander, Jeera powders - 1tsp each
Dont waste the boiled water of veggies..

In a wok, add oil, saute onion and tomato, add GG paste and add little Veg-Cooked water and cover with a lid for 2 mins. Now its cooked fully and mash it to fine paste. Now add veggies and the grinded paste and mix well. Add water according to requirement and add all the powder and mix well.. Add Salt and cover with lid for 2 mins again. Mix well and check the consistency. Remove and garnish with coriander leaves. (Optional). This goes very good with pulka and steamed rice.

Veg Thick Soup

Recipe by Suprajaa Sharma

Saute the veggies (Peas, Carrot, Beans and Cabbage) in 2tsp of Butter.... Boilthe veggies (1 cup) and remove the water... Grind the veggies in mixie and mix with the filtered water.. bring to boil again mixing both.. add 1 tsp of corn-flour, salt and pepper and make a thick consistency (adjust water leverl to your level).... Garnish with chopped coriander leaves and serve hot with pappads.......

Drumstick-Rice Adai

Recipe by Lakshmi Vasanth on 17/12/2015

Ingredients : 
Boiled rice - 2 cups, 
Muruga ellai – 3 cups, 
Green chillies – 10 nos, 
cumin seeds – 2 tsp, 
Coconut – 1 cup, 

Method : Pluck the leaves of the Muruga ellai off its stem and keep only the leaves. Wash them well.  Soak the Rice for 5/6 hrs. In a wet grinder- grind the rice to a not smooth- but a little coarse batter.   In a blender add the coconut, green chillies , cumin seeds , little water.  Grind all into a coarse paste. Add this paste to the Rice batter. Add salt and the Drumstick leaves. Mix well.  Heat a Tawa add a ladle full of batter and spread it like a dosa . It should be a thick dosa. Keep the flame in the medium. Make a hole in the centre Now smear oil on all sides and centre of the dosa . Once cooked flip the side and cook on the other side also .Serve hot with Ghee / Butter or Molagapodi.

Mushroom Gravy

Mushroom Gravy
Recipe by Rekha Ravi Shankar on 17/12/2015

Mushroom- 1 cup chopped
Onion -2 finely chopped
Tomato-2 finely chopped
GG paste- 1 spoon
Chilli powder - as per taste
Coriander powder- as per taste
Garam masala or kitchen king (optional) - as per taste
Jeera-1 spoon
To soak and grind
Coconut- 2 spoons
Cashew- 5-6
Poppy seeds- 1 spoon

The soak and grind ingredients to be soaked in hot water and grind it to smooth ground paste.  In a kadai add oil, add jeera after it splutters add onion fry onion in low flame till they turn brown. Then add GG paste saute till the raw smell goes. Then add tomatoes and all spice powder and salt. Add little water and cook till oil ooze outs. Then add mushrooms and cook on a low flame covered till mushroom become soft.  Then add the ground paste and little water and cook in high flame for 5 mins till it becomes gravy.  Switch off and garnish with coriander leaves.

Kadai Mushroom

by Anuradha Prasanna

Mushroom(big or Button Mushroom): 200gms
Capsicum(Red & Green Mixed): 1cup cubed
Onion(medium sized) finely chopped
Tomato: 2big(not the sour tomato, use red tomatoes) puréed
Ginger Garlic: 1tsp(crushed in mortar, coarsely)(1/2 inch ginger and 4 garlic)
Kasuri Methi: 1tbsp(finely crushed)
Salt to taste
Sundrop or Soyabean Oil: 3tbsp

Coriander Seeds: 1tsp
Jeera: 1/2tsp
Peppercorn's: 4
Red Chilly: 4

Dry fry all the ingredients mentioned under kadai masala powder, cool it and then coarsely powder it in mixie. (Wash the Mushrooms completely and discard the stem)

In kadai heat oil, saute the chopped Mushrooms (julienne) until it turns brown (Mushrooms will ooze out water & once it gets cooked water will evaporate on its own). Keep it aside once cooked.  In the same oil, saute finely chopped onions until turns translucent, then add the crushed ginger garlic to it, saute until the raw smell goes off.  Now add the pureed tomato, stir and saute it until the oil separates.  Once done add the cubed capsicum and saute it for 2 to 3 mins.  Add the coarsely grounded fresh kadai masala and stir it quickly, then pour 1 cup of water to it, add salt, close with a lid and cook until capsicum gets half cooked (don't allow the capsicum to cook very soft, maintain the crunchiness) on low flame.  At the end add the sautéed mushrooms and crushed kasuri methi to it and stir it for about 2mins.  Switch off the stove and enjoy with Phulkas, Roti, Pulao and Naan or as you desire

Kanjivaram IDLI

Recipe for Kanjivaram Idly (Updated)

Soak Boiled Rice and Urud Dal in 2:1 ratio for 3 to 4 hours along with vendhayam 1tsp. Grind to coarse type to idly batter consistency. Allow to ferment for 8 hours. In a wok, add Nallennai (5 to 10 tsp) or Ghee, splutter Urud-dal, Channa-dal, Powdered Dry Ginger, Pepper and Jeera. Saute for 1 min in medium flame, then add Asafoetida, saute and pour over the batter. Now add Curryleaves and chopped coriander leaves and mix well. Steam boil in Idli Cooker for 20 mins and serve hot with your favourite Tomato Chutney.

Veg Kurma (Hotel Style)

Veg Kurma (Hotel Style)
Recipe by Shankar Mrs.Gowri on 18/12/2015

Hotel style veg kurma for rotis...... Dinner..
Grind coconut (1/2 cup) 
fennel seeds(1 tsp) 
fried gram (1 tsp) 
cashew nuts (3-5) to a smooth paste.... 

Cut vegetables into medium sized pieces...
Heat oil in a kadai add cloves (2) cinnamon - 1 small piece sauté for 2-3 seconds...and add chopped onions .sauté till onions turn transparent.

Add ginger garlic green chilli paste and sauté for 2 mins....until raw smell goes... Add chopped tomatoes turmeric powder sambar powder salt and cook for few mins until tomatoes become soft.  Add all veggies with 1/4 cup of water... Cook covered until veggies are 3/4 cooked.  Add grounded paste and water needed... Cook in medium flame... Finally add one laddle of milk (optional)... The gravy should not too thick or too watery...  Garnish with coriander and mint leaves...serve hot with roties and parathas..

Miracle Drink

Miracle Drink

1 inch size ginger and 
3 tsp of sugar... 
Water - as required

Clear / remove skins and chop it.. add to mixer grinder and blend to fine paste... add required water to juice consistency.. and serve chilled.. top up with Mint leaves... your Miracle drink is ready.... fully energetic / vitamins / protiens and highly healthy.... to keep your intestine clean and clensed... especially no acidity and hypertension and your blood cells are pure and active...