Conji with Moringa Leaves

Chef's Special Conji with Moringa Leaves

Posted by Chef. Swaminatha Sharma on 26/10/2020

Pressure cook 1 cup rice with 1/4 cup Moong Dal (Pasi Paruppu), 5 pods of Garlic and 1 tsp of soaked Vendhayam (Methi seeds) and keep aside.  Extract Milk from 1 full coconut in 2 types, first with thick consistency and second with thin consistency and keep ready.  In a bowl, bring water to boiling and add 2 handful of Moringa Leaves and drain the water and keep ready once cooked.  Now mash the cooked rice in a Bowl and bring to boil adding 2nd coconut milk.. Once cooked, add the first coconut milk mix well and cook in simmer for 3 mins.  Add the strained & cooked moringa leaves to this and do not forget to add required salt, mix well and keep aside.

In a pan add 5 to 7 tsp of coconut oil, once heated add 1 tsp of jeera, 1 bay leaves, add sliced shallots and once golden brown, add 2 tsp of thick curd.  Now add  2 tsp of Ginger Garlic Paste, 1 handfull of Mint leaves, 3 cloves, 4 cardamon (Elachi) and 2 small cinnamon sticks (Pattai).  Fry well and add the tadka to the cooked Conji and mix well.  Your Chef's Special Conji with Moringa is ready to serve.  Serve with Joy and Serve with Pride.

Shakar Biranji

Recipe for Shakar Biranjai

Posted by Chef Swaminatha Sharma on 21/04/2020

One of the most authentic cuisine Tanore Marathas being served as dessert after the main course.  This is from the royal kitchen of the Maratha King's who used to have authentic dishes for their daily food.  Shakar Biranji is similar to Zarda Pulav, but this cuisine has Lentils aka Dal in preparation but without Saffrons and other spices added to it.  

Soak Raw rice 200 gms along with Channa Dal 15 gms and Moong Dal 15 gms for around 30 mints and add 500ml water and cook for 2 whistles.  Remove and keep aside.  In a kadai add 30ml ghee, add Cashews, raisins, Pistachios, etc and saute well, remove and keep aside.  Now again add 30 ml of Ghee, add the cooked rice, add 200gms of white sugar and keep cooking and see the cooked food is not soggy.  It takes min 20 to mins for the cooked rice is soft and dry.  Now in a separate pan, add 2 tsp ghee and add the chopped Dry coconut (Julienne cutting), saute well and add to the cooked rice.  Add the sauted dry fruites over it, sprinkle Elachi powder, mix well and serve as Dessert.  Your Shakar Biranji is ready.   

Serve with Joy  |  Serve with Pride.

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.

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.

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.

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

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.

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. 

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... 

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.

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.

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....!!!

Soya 65

Recipe for Soya-65

Bring to boil Soya chunks, drain and squeeze water and keep ready. Sprinkle 2 tsp of Corn Flour, 2 tsp of Rice Flour, 1 tsp of GG paste, 1 tsp of red chilly powder, 1 tsp of Dhania powder, a bunch of finely chopped coriander leaves, squeeze 1/2 lemon, add required salt and organic Colour a pinch and mix well. Add 1 tsp of Thick beaten curd (Optional). Dont add water. The water in the Soya chunks would be enough. Mix well and keep the marination for 30 mins. In a kadai heat oil and deep fry soya chunks. Fry some curry leaves and garnish over the Soya-65 and serve hot...

Panneer Khurchan

Panneer Khurchan

Recipe by Chef Swaminatha Sharma

In a chinese Wok add 2 tsp Ghee, saute jeera and onion until transulent.  Add green chilly, ginger garlic paste and saute well.  Add sliced Capsicum, sliced tomato one by one and cook until meshy.  Add red chilly powder, Dhania powder, Jeera powder and Amchur Powder and mix well.  Now add required salt and diced panneer to it and mix well.  Dont add water as it is a Dry Gravy.  Remove and sprinkile finely chopped coriander leaves and serve hot with Tandoori Roti.

Milagannam - மிளகாணம்

"மிளகாணம்" - என்கிற கறிவேப்பிலைக் குழம்பு நாக்குக்கு ருசியைக் கூட்டும். இரும்புச்சத்து கொண்டது. இதைச் சூடான சாதத்தில் போட்டுப் பிசைந்து சாப்பிட்டால் சுவையும், மணமும் அசத்தும். இதை நல்லெண்ணெய் சேர்த்துச் சாப்பிட்டால் வயிற்றுப்புண் ஆறும். ஜீரண சக்தி பெருகும். நோய் எதிர்ப்பு சக்தி உண்டாகும். பார்வைத்திறன் அதிகரிக்கும். பித்தம் குறையும். Milagannam - the traditional Kuzhambu is good for health which tastes good and cleanses stomach, increases metabolism and eye sight, reduces Piththa and cures stomach ulcers when taken with Gingelly Oil. Taste would awesome.

RECIPE FOR MILAGAANNAM @ CURRY LEAVES KUZHAMBU

In a kadai add gingelly oil, saute pepper, jeera and 2 handful of curry leaves.  Grind this in a mixer to fine paste.  In a kadai, add gingelly oil 3 tsp, add asafoetida, mustard seeds and allow to temper.  Now add 2 red chillies to it and 2 or 3 pieces of drumstick (optional) and add Tamarind paste and bring to boil to thick consistency.  Now add the grinded paste to it and bring to boil again.  Remove from flame and serve hot with plain / steamed Rice.

BeSalaa

A signature cuisine specially from Aaharam Kitchen   A special dry dish made with green beans tossed in butter with spinach and Tulsi for a perfect flavour & aroma.... A best side dish accompaniment for any main dish. Goes yummy with toasted plain bread along with a Mint Juice...... (Onion and Garlic adds additional flavour to the dish)

Recipe for BeSalaa...  :  

Cut fresh green beans to 2 inch thick, bring to boil with salt, strain water and keep ready.  In a kadai add 2 tsp of butter, add jeera, sliced onion, sliced garlic and toss in high flame.  Add chopped spinach (Manathakkali Keerai is good), fresh Tulsi leaves, chopped coriander leaves, curry leaves and 1 no sliced green chilly.  Now add cooked beans, sprinkle little salt, saute in high flame for 2 mins, sprinkle a pinch of sugar over it and remove from flame.  Serve hot with Toasted Bread and Mojito / Mint juice..... 

Rajma Masala

Chef's Style Rajma Masala

by Chef Swaminatha Sharma

Posted on 24/11/2017

Soak Rajma Masala overnight and Pressure cook adding half salt, with 4 whistles and keep ready.  In a Kadai add Butter and sizzle cumin seeds and add 2 nos finely chopped onions and 2 slitted green chilles.  Saute well until colour changes.  Now add 3 tsp of Kasuri Methi.  Mix well.  Add finely chopped Tomato, 1/w tsp turmeric powder, 1 tsp Chilly Powder, 1 tsp Garam Masala Powder, 1 tsp of Coriander Powder and 1 tsp of Jeera powder and mix well.  Once tomatoes are cooked, Mash it into fine paste and add salt as required and add 1 cup of Fresh Cow's Milk and cook in medium flame.  After 3 mins, remove lid and add the cooked Rajma, adjust salt and water and cook again for 3 to 5 mins in medium flame.  Once cooked, remove and add 1 tsp of butter again and mix well.  For extra spicyness, in a kadai add 1 tsp of ghee, and add 1/2 tsp of garam masala and Aaharam Red Chilly Powder, and mix with the masala.  Remove from flame, garnish with finely chopped Coriander leaves and serve hot with Batura, Roti / Butter Naan of your choice.

Your Special Chef's Style Rajma Masala is ready.  

Please note.. This is Rajma Masala and not Gravy.  Gravy contains Ginger Garlic Paste.  This masala contains only Garam masala added and the spicyness can be adjusted with the adding of Butter and Milk to it...  Please make at home and get us your feedback.  Thank you all.