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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.....

Sunday, 8 September 2019

Puli Maavu - புளி-மாவு

Recipe for Puli Maavu - புளி-மாவு

A signature dish from interior parts of Tanjore where its made for night tiffin or on Fasting days, which keeps our tummy full and keeps us energetic the whole day, due to the Tamarind + Rice combination. This Traditional Pulimaavu is given below.

Soak tamarind (lemon size), squeeze and add water to it. Add 1 tsp Turmeric powder and salt and mix well. In a bowl, add pure Raw Rice flour and add this tamarind mixture and make it to a rough dough. Keep aside for 30 mins. In a heavy bottom kadai, add Gingelly oil, splutter mustard seeds, urud dal, channa dal each 1 tsp, 1 red chilly, 1 arc of curry leaves and add the dough and make like upma. cook in medium flame. The bottom crust with gingelly oil tastes heaven. Your Puli-Maavu is ready. 

Serve with Joy Serve with Pride.

Thursday, 29 August 2019

Ankurit Sabzi

Recipe for Ankurit Sabzi
Posted by Chef. Swaminatha Sharma

In a kadai add 3 tsp of oil and splutter Jeera.  Add 1 no finely chopped Onion, 1 arc Curry leaves, 1 tsp of Ginger Garlic Paste, and 1 no. finely chopped chopped tomatoes and bring to meshy form.  Add Turmeric powder, Aaharam's Red Chilly Powder for perfect colour and taste and Coriander powder.  Mix well.  Now add boiled and strained Sprouts 1 cup and add salt.  mix well and add 150ml water and cook for 10 mins in slow flame with Lid covered until oil oozes out on the sides.  Remove and add 1/4 tsp of Garam masala and finely chopped coriander leaves and serve hot with Roti / Naan.  Your Chef's special Ankurit Sabzi is ready.  Serve with Joy - Serve with Pride

Wednesday, 21 August 2019


Recipe for CHOLE
by Chef Swaminatha Sharma

Soak 200gms of Chole for 8 hours.  In a piece of cloth add 1 tsp of Tea Powder and tie it.  Drop in the pressure cooker and pressure cook chole with salt.  Allow to cool and drain the water and store the water for cooking.  Take chole aside.

In a kadai, add oil, bay leaf, cinnamon, cloves and cardamon, add finely chopped onion, GG paste, Tomato and cook until meshy.  Add 1/4 of chole in the mixture and mash it to fine paste.  Now add the remaining peas, add chilly powder, turmeric powder, coriander powder and jeera powder to your taste.  Mix well.  Add the drained water for consistency.  Allow to cook for 2 mins under cover.  Mix well again.  Once cooked, sprinkle fresh home made Garam Masala or aaharam's Home Made Garam Masala and Finely chopped coriander leaves.   Switch off.  In a small kadai, dry saute 2 tsp of Dhaniya powder until it changes the colour and aroma arises.  Allow to cool and grind to powder and sprinkle over the Chole.  Your authentic Chole is ready to serve with Batura.  Serve with Pride - Serve with Joy.

Vegetable Angara

Recipe for Vegetable Angara
Posted by Chef Swaminatha Sharma

Boil 1 cup of vegetables finely chopped. Beans, carrot, capsicum, Gobi and Green Peas with little salt, drain and keep aside.

In a kadai, add oil, saute, Jeera 1tsp, 1 slit green chilly, cinnamon, 1 bay leaf, 3 cloves, 2 cardamons, 1 big sliced Onion, 1 tsp ginger-garlic paste, 1-tomato chopped, 1 handful of Cashews one by one until meshy.  Allow to cool and grind to fine paste.  Add 1/2 glass water, mix well and strain it.  

In a Kadai, add oil, splutter 1 bay leaves, and add the mixture and cook for 2 mins.  Now add the cooked vegetables and mix well again.  Add 1/2 tsp of Aaharam Red Chilly Powder, 1/2 tsp of Turmeric powder, 1/2 tsp of Coriander Powder and 1/2 tsp of Jeera powder.  Mix well and check for water consistency and add water if necessary.  Cover and cook for 3 mins.  Remove lid, sprinkle 1/2 tsp of fresh Garam Masala, Kasuri Methi and finely chopped Coriander Leaves.  Serve hot with Naan / Roti / Phulkas.  Your Chef's Speical Vegetable Angara is ready.  Serve with Pride - Serve with Joy.

Sunday, 18 August 2019

Poodu @ Garlic Kuzhambu

Poondu Kuzhambu - Garlic Kuzhambu

Posted by Chef Swaminatha Sharma on 18/08/2019

Soak 1 lemon sized tamarind for 30 mins in warm water, squeeze and keep aside.  To this add 1 tomato made to puree, 1 tsp of Aahraam's Red Chilly Powder, 1/2 tsp Turmeric powder, required qty of sea salt, 1/2w tsp of Aaharam's Asafoetida, mix well and keep ready. 

In a Kadai, add 75ml Gingelly oil, splutter mustard seeds, Fenugreek (Vendhayam), 1/2 tsp Urud dal and channa dal, 1 arc curry leaves, 1 green chilly, 2 red chillies, one by one.  Now add 20 to 25 pods of Garlic and saute well until Garlic turns its colour.  Now pour the Tamarind Mixture and bring to boil in medium flame for 5 to 7 mins.... Check the consistency of the Kuzhambu.  Once oil oozes out, remove and transfer to bowl.  Serve after 30 mins.

The taste of the Kuzhambu increases once its served after a day with plain steamed rice, served with Keerai Koottu or Fried Pappads.... 

Tuesday, 6 August 2019

Tindora (Kovakkai) Masala

Tindora Masala
Recipe by Chef Swaminatha Sharma

Cut Tindora (Kovakkai) into 8 pieces, bring to boil with Salt and Turmeric powder, once cooked, drain water and keep ready.  Grind 1 big onion and 2 medium sized tomato separtely and keep ready.  In a wok, add 2 tsp oil and 1 tsp ghee.  Add Jeera, grinded onion and saute well.  Add GG paste 2 tsp or according to taste.  Saute well.  Add grinded tomato (Puree) and mix well.  Add the cooked Tindora (Kovakkai) and mix well.  Now add Turmeric, Chilly, Coriander, Jeera and Garam Masala powders each 3/4 tsp and mix well. Check for water consistency.  Add water if necessary for your level of choice. Cook in medium flame for 2 mins with lid covered.  Remove and add 1/2 tsp sugar and mix well.  Top up with finely chopped coriander leaves and serve hot with Phulkas / Naan of your choice.... Your dhaba style Tindora Masala is ready. 
Serve with Joy.  Serve with Pride.

Saturday, 3 August 2019

Bittergaurd Kasakkal - பாகற்காய் கசக்கல்

Recipe for  - பாகற்காய் கசக்கல் Pagarkkai Kasakkal.
Recipe by Chef Swaminatha Sharma

This is a traditional dish from the Tanjore Belt, being served during dinner menu on the day of Marriage of our brahmin community.  This recipe has its own taste due to the crispyness and the besan flour coated on the bitter gaurd and goes yummy with any rice.  Especially, the taste lingers in the mouth when taken with Curd Rice along with Green Chilly Pachadi too... which is also served in dinner.  The traditional recipe is given below :

Peel the skin of Bitter guard... cut into small pieces of 1/4 inch size.  If possible.. mash with hand to pieces.. bring to boil in Tamarind water + Salt + Turmeric Powder... Drain water and keep ready.  In a wok, add Gingelly oil, splutter Mustard seeds, curry leaves and asafoetida.  add the Bitter gaurd and saute well until water is fully drained.  Add Turmeric powder and chilly powder.  Once nearing crispyness, sprinkle besan flour over it and make it sure its crispy and dry.  Remove and drain excess oil.. Serve hot with Rice.  Your traditional Pagarkkai Kasakkal - பாகற்காய் கசக்கல் is ready. 

Thursday, 1 August 2019

Green Chilli Pachadi

Green Chilli Pachadi....aka Milagaai Pachadi
Preparation time : 30 mins.  Serves 5 pax
Posted by : Chef Swaminatha Sharma on 01/08/2019

Slit 15 nos of Green chillies, remove the seeds and cut into 1 inch length wise.  Soak in water for 30 mins.  In a heavy bottom kadai, add large quantity of Gingelly Oil and once heated, drain the water & seeds from soaked chilly and drop in the oil.  See that oil does not splutter on you.  Saute well and once noise reduces, add 1 tsp turmeric powder, required sea salt and mix well.  Allow to cook in medium flame.  Once cooked, Pour tamarind juice over it and mix well.  Again cook in medium flame for 10 mins.  Now add a piece of sugar or according to your taste.  Remove and store in air tight jar.  This can be had for 15 or more days if properly refrigerated.  The taste lingers if it is taken with Curd Rice, Idly, Pongal and Dosa.  Give us your feedback please...

Tuesday, 30 July 2019

Dal Bhukara

Dal Bhukara....  
An international famous recipe being invented by Mr. Imtiyaz Quareshi from Lucknow , (Aged-89) and Master Chef of ITC Hotels and an Padmashree Awardee.  This recipe is an unique recipe served in Bhukara Restaurant in ITC Maurya Sheraton, Delhi and has its own value due to the Black Urad Dal Lentils which is a part and parcel of our Tamilnadu Traditional food.  Have a visual treat please.

Recipe :  Serves for 4 people
Cooking Time : 1 hours 30 mins
Soak 150 gms Full back Urud Dal for 8 hours or more.  Pressure cook for 10 to 15 whistles.  Allow to cool.  Remove lid.  Add Tomato puree made of 150 gms on it.  Add 2 tsp of GG paste, 1 TSP of Aaharam Red Chilli Powder, 2 tsp of Fresh Cream and 2 tsp of Butter, required salt and mix well.  Cook on medium flame for more than 30 mins until water in the Lentils are fully gone.  Mash up the lentils in the middle and mix well at medium intervals.  After 45 mins of cooking on low flame, Check for salt and spicy consistency.  If required add water / chilly powder / salt as required.  Once cooked, add 1 tsp of Garam masala and 1 tsp of Crushed dry methi and mix well.. remove from flame and your yummy authentic Dal Bhukara is ready.. Serve hot with Roti / Naan / {hulkas / Rice of your choice... 

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.

CONCLUDED... Post your feed back please

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
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.

Thavala Adai

Typical / Traditional brahmins Thavala-Adai Recipe

As per request posting recipe of Thavala-Adai. This recipe is very simple and most used in interior parts of Tanjore Delta from time immemorial, which simple and easy to make. Please note that the lingering taste of this Thavala Adai would be achieved only with Boiled rice and not with raw rice. 

Soak Puzhungal Arisi (Boiled Rice) and Kadalai Paruppu (Channa Dhal)  in the ratio 2:1 for 2 or 3 hours. After 3 hours, grind to a coarse paste as it should neither a batter of Idli / Dosa or Vadai.. it should be in between that. and keep aside. In a kadai add Gingelly oil or groundnut oil, splutter mustard seed, Red chillies according to your taste, urud dal, channa dal, asafoetida (hing) along with required salt and once finished.. .add grated coconut, just fry for a minute and add to the batter.. Mix well and in a deep bottom kadaai (Thavalai means Paanai or Kundaan, which means a curve bottomed) or in Vaanali, add oil and once heated, pour 2 karandi of the batter and cover with a lid and cook in medium flame.. once cooked, turn over and cook other side by adding oil again according to your requirement.

Once both sides are cooked, Special / Traditonal Thavala-Adai is ready to serve with a hot / spicy chutney of your choice.....

Raw Tamarind Chutney

Recipe for Puliyangai Thogayal. 
(As requested)

1 cup of Puliyangai (Remove skin and seeds), Urud dal, 1/4 cup, Channa dal 2 tsp, Red chillies 4 nos (Or more according to your spicy level, Grated coconut 2 tsp, Garlic 5 pods, salt and Oil as required.

In a kadai add oil, temper urud dal, channa dal, red chilly, garlic one by one. Add puliyangai and Coconut and saute well. Remove, add salt, allow to cool and grind in mixer as Thogayal adding little water. Temper with Mustard seed and curry leaves and serve with Plain rice.

Saturday, 9 February 2019

Aalu Handi - ஆலு ஹண்டி

Aalu Handi - ஆலு ஹண்டி 
A Typical road side food being served in north India especially for vegetarians at Dhaba.  This food is always served hot with Roti (Tandoori) / Naan and tastes yummy.  One of my Chef friend from Rajasthan, during his visit to south India tour, shared this recipe to me and today thought of doing this.  Recipe is very simple, authentic and traditional.  In star hotels, Potato is replaced with non-veg items and the entire procedure is same.  

Ingredients, 15 ml Oil and 15 ml ghee.  Finely chopped onions 2 nos, Tomato Puree (2 nos), 1 nos slitted Green chilly, 1/2 inch Julienne Ginger (Cut into short, thin strips) Aaharam Chilly powder 1 and 1/2 TSP, turmeric powder 1/2 tsp, Freshly grounded Coriander seeds 1 & 1/2 tsp, Cumin Powder 1 tsp, Yoghurt 1 cup, fresh cream 1/2 cup and Potato diced 1 cup, 1 tsp kasuri methi and 1 tsp garam masala.

Heat Oil in kadai, add ghee and onions. Add salt and fry till golden brown.  Now add slit chilly, ginger, ginger garlic paste and mix well.  Add tomato puree, tomatoes mix will, cook in medium flame with closed lid for 5 mins.  Remove lid, mix well, add all the spices, yogurt and cover again for 2 mins in medium flame.  Once potatoes are cooked, add Fresh cream, kasuri methi and stir well.  Now top up with 1 tsp of Garam Masala  mix well and serve hot with Roti / Naan of your choice.  This goes good with Steamed basmathi rice too.  Serve with Pride...!!! Serve with Joy....!!!