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Friday, 7 April 2017

Mango Onion Chutney

Mango Onion Chutney
Posted by Mrs. Rekha Iyer
Posted on 07/04/2017

2 Raw Mango
1 periya vengayam (Onion)
1/4 sp red chilli powder
1 tsp vellam (Jaggery)
Salt to taste

Preparation Method : Peel 2 mangai nd grate.  Cut the onion. Grind the above in a mixie with red chilli powder jaggery nd salt.. Very tasty..goes well with roti, dosai etc..very quick to make..everything raw....

Wednesday, 5 April 2017

Green Smoothie

Green Smoothie
Posted by Sudha Anand
Posted on 03/04/2017

A handful of 
Paalak / Pasalai Keerai,
Curry leaves
Grated Cucumber, Ginger

Preparation method :  Grind above ingredients in a mixer jar. Add butter milk,salt and half lemon juice to this. Excellent drink for this summer... also helps in digestion and hair fall.

Chakka Varatti / Jack Fruit Halwa

Chakka Varatti / Jack-fruit Halwa
Posted by Krithiga Sathya Narayanan
Posted on 31/03/2017


Jack fruit ( pala pazam) -10 to 12 deseeded and finely chopped 
Karuppatti -1/2 cup
Water-1/4 th cup
Dry ginger powder -1/2 tea spoon
Cardamom powder -1/2 tea spoon
Ghee-1/4 th cup 
Cashew - few ( roast in ghee)

Preparation method :
1. In a kadai add little ghee. Fry the jack fruit for few secs. 
2. Add little water and cook well. Don't add too much water.once cooked, cool down and grind well.
3. Add jaggery and little water. Melt well. Strain and let it comes to a nice boil. 
4. Once nice boil comes, add the jack-fruit paste. Cook in medium flame. Gradually add ghee. It may take 12 to 15 minutes. Once you see ghee coming out from the halwa, add dry ginger powder and cardamom. Lastly garnish with cashews. Yummy chakka Varatti is ready.

Pepper & Curry Leaves Kuzhambu

Pepper & Curry Leaves Kuzhambu
Posted by Krithiga Sathya Narayanan
Posted on 04/04/2017


Toor dal-1 table spoon
Chenna dal-1 tea spoon
Urad dal-1 tea spoon
Pepper-1 table spoon
Methi seeds-1 tea spoon
Red chilly -1
Curry leaves -2 handful 
Ghee -1 tea spoon 
Tamarind water -1cup ( thick) 
Turmeric powder-1 tea spoon
Jaggery -1tea spoon
Sesame oil-1/4th cup 
Mustard seeds-1tea spoon 

Preparation Method :
1. Roast all the first 7 items in one tea spoon ghee. Lastly add fresh curry leaves. Cool and grind like a paste. 
2. In a kadai add sesame oil, season with mustard, hing, curry leaves, and add tamarind water and turmeric powder. Add salt. 
3. Let it boil well. Once raw smell goes, add the paste. Let it cook till it becomes thick. Add jaggery at the end.

Paasi-Paruppu Payasam

Paasiparuppu Payasam
Posted by Krithiga Sathya Narayanan
Posted on 05/04/2017

Moong dal -1/4 th cup 
Jaggery -1/3 cup or more 
Cardamom -2
Cashew -few ( roasted )
Milk-1/2 tumbler 

Preparation method :
1. Cook dal till it becomes soft. Don't over cook.
2. Melt jaggery with little water. Filter. Once boil comes add cooked dal. Boil for a minute in low flame. 
3.Add pounded cardamom.Switch off. After it becomes warm add warm milk. Mix well. Garnish with cashew.