Brinjal Dry Curry

Recipe for Brinjal Curry...

Get 2 nos of Big sized country brinjal.. Cut into 2 halves and remove the inner seeds.. You have outer shell and cut into large pieces.  Sprinkle salt, turmeric and aaharam red chilly powder, sprinkle few drops of water and mix well and keep aside for 15 mins.  In a tawa, add Oil, splutter mustard seeds, urud dal and channa dal.  Add curry leaves and add the mixed brinjal and simmer for 5 mins covering with a lid... Remove lid and mix well.  Add handful of grated coconut and saute in high flame.  Remove and serve hot with Curd Rice & Avial.  Goes yummy... 

தடியங்காய் - (White Pumpkin) Puli Curry

தடியங்காய் வைத்து புளி கறி

Thadiyangaai (White Pumpkin) Puli Curry

Recipe by Chef Swaminatha Sharma

Posted on 03/01/2018

Let us see today learn about this traditional Recipe almost in between the costal region from Tanjore to Ramnad. This is also very famous in Tirunelveli and border districts of Tamilnadu and Kerala, where Pumpkin and Parangikaai is mostly used. This recipe is based with shallots, and hence those who do not like, it can stay away. The main vegetable used is Brinjal / Drumstick alongwith White Pumpkin (Which has a big story behind this recipe in coloquial language) A traditional recipe, which goes very tasty with dry potato fry.

Ingredients : Pusanikkai / Brinjal / Drumstic - 1 Cup, Tamarind Water 100 ml, Grated Coconut 1 tablespoon, Red chillies as per spicy level, Shallots 50 gms(Finely chopped), Turmeric powder 1/2 tsp, Salt as required, Coconut oil 30ml, mustard seeds 1 tsp, curry leaves 1 arc.

Preparation Method : Boil the vegetables in water and keep aside. Grind to paste - Coconut, red chillies, shallots and turmeric powder and keep ready. In a kadai add coconut oil, temper mustard seeds and 2 tsp of finely chopped shallots, curry leaves. Add tamarind water, boiled veggies, grinded paste and salt as required. Once the froath starts coming out, switch off flame and seve hot with rice along with Dry Potato Curry.

Your traditional / Authentic / Typical Thadiyangai Puli Curry is ready.

Serve with Joy / Serve with pride.

Pumpkin Masal

Today's 09/11/2017 Recipe : 

Pumpkin Masal (Dry Curry)

(No-Onion No-Garlic Recipe)

Peel Skin of White Pumpkin, remove the inner seeds, chop to 1/2 inch cubes, wash in running water, drain and keep aside. In a kadai add 2 tsp of Jeera, dry saute, allow to cool, powder in mixie and keep aside. In the same kadai, add 2 tsp of Gingelly oil, sizzle 1 tsp of Jeera, and add 1 tsp of our Aaharam Asafoetida. Then add the chopped / washed pumpkin, mix well. Sprinkle some water, cover with lid and allow to cook for 3 to 4 mins in medium flame. Once cooked, remove lid, add salt, Turmeric powder, Chilly powder, mix well. Now add 10 to 15 Fresh Pudina (Mint) leaves, mix well. Once cooked, Sprinkle 1 tsp of Rice flour and powdered Jeera Powder. Saute well until all are mixed up, remove and garnich with finely chopped Coriander leaves.

Your Pumpkin Masal (Dry Curry) is ready to serve with Plain rice as accompaniment. Serve Hot, Serve with pride and Serve with Joy...!!!!

Vegetable Sheer Fry

Vegetable Sheer Fry

Special Vegetable Recipe from Aaharam Kitchen

Recipe : Chop length-wise Carrot, Potato, Beans, Cauliflower florets / Broccoli florets and Nool-kol, add fresh peas. Mix all in water, bring to boil, allow to cool, strain and keep in a bowl. Sprinkle on it - Turmeric powder, chilly powder, corainder and jeer powder, 3 tsp of Thick curd, 1tsp of Lemon juice, salt, mix well, marinate for 30 mins in fridge. In a kadai add 1 tsp of butter, temper jeera / cumin seeds, a pinch of asafoetida, 1 pinch of star-anice, add 1 finely chopped onions and finely chopped tomatoes, one by one, saute in high flame. Now add the marinated veggies, saute again in high flame, check sault for consistency and sprinkle water if necessary. Remove from flame and garnish with finely chopped coriander leaves.

Your special Vegetable Sheer Fry is ready to serve This goes yummy with Roti / Naan / Pulav / Dum Biryani, of your choice. Kids who hate to have veggies would love to eat since it has all the taste.

You can avoid Onion on this if you wish to and have it as a No Onion / No Garlic recipe.

Aalu Bhukkara - ஆலு புக்காரா

Today's 28/09/2017 Special Recipe
Aalu Bhukkara - ஆலு புக்காரா

Recipe ; Boil potatoes, allow to cool, peel skin, deep fry in oil and keep ready. In a kadai saute onion, green chilly, ginger and garlic pods, allow to cool, grind to paste and keep ready. In a mixer add a handful of cashews, grind to paste and keep ready. In a kadai, add butter / ghee and oil in equal proportions ( 1 tsp each ) and add the onion paste.. once thickens, add the cashew paste and fried potatoes... allow to boil.. now add chillly powder, turmeric powder, dhania and jeera powder according to your spicy level, mix well and medium cook for 3 to 5 mins. Remove lid, add finely chopped coriander leaves, fresh cream 3 tsp, butter 2 tsp and Kasuri methi 1 tsp.. mix well and serve hot with Roti / Naan / Phulkas of your choice. Goes yummy with Tawa Pulav also... 
Serve with Joy / Serve with Pride

Kovakkai Masala - கோவக்காய் மசாலா

Today's 29/09/2017 Special Recipe

Kovakkai Masala - கோவக்காய் மசாலா 

No-Onion / No-Garlic Recipe from Aaharam Kitchen

Cut 400 gms kovakkai in length and add 1 tsp of Chilly powder, 1/2 tsp of Turmeric Powder, 1tsp of Jeera Powder and required salt mix well and keep aside for 20 to 30 mins. Strain excess water oozed out. In a heavy bottom kadai, add gingelly oil, splutter mustard seeds, curry leaves, 1/2 tsp of asafoetida and add the vegetable. Cover with lid for 10 mins in medium flame, Remove lid and saute well in high flame until kovakkai turns crispy. Sprinkle a pinch of garam masala and Chopped coriander leaves (Optional) over it, toss up and serve piping hot with Steamed rice. 

Your yummy Aaharam's Special Kovakkai Masala is ready

Serve with Joy / Serve with Pride

Special Potato Masala

Special Urulaikizhangu Masala.

Boil 2 big potatoes, peel skin, add pinch of turmeric powder, chilly powder to taste, chopped coriander leaves, 1/2 tsp of Garam masala Powder mash with hand and keep ready.

In a heavy bottom kadai, add oil, splutter mustard seed, add urud dal, channa dal, finely chopped onion, green chilly and chopped curry leaves and saute will until golden brown in medium flame. Now add seasame seeds and Saunf (Sombu) and mix well. Now add the mased & mixed potatoes to it. No water to be added. Saute well until cooked. and serve hot in the Leaves. 

This Special Urulukizhangu Masala served in Nagappattinam Mittai Kadai in South mada Street, Madurai.

Ammalam's Vada Curry

அம்மாளம் : நீ இந்த மசாலா வடைய ஒரு நாலு வாங்கிண்டு.. நன்னா உதிர்த்து வச்சுக்கோ... ஒரு 2 வெங்காயம், தக்காளி நன்னா பொடிசா நறுக்கி... 1 கரண்டி நல்லெண்ணெய் விட்டு 2 பட்டை, 2 கிராம்பு, 1 ஏலக்காய் வதக்கிண்டு... இந்த வெங்காயம் தக்காளி போட்டு நன்னா வதக்கு... வெந்தவொடனே.... உதிர்த்து வச்ச அந்த வடைய போட்டு நன்னா வதக்கு... கொஞ்சம் உப்ப போட்டுக்கோ... 1/2 டீஸ்பூன் மஞ்சப்பொடி, மொளகாப்பொடி, ஜீரகப்பொடி எல்லாத்தையும் போட்டுண்டு... வத்துக்கு.... 1/2 டம்பளர் .. பசும்பாலை அதுல விட்டு... தேவையான ஜலம் வீட்டுக்கோ.... அப்படியே மீடியம் ஆ வச்சு.... நன்னா வெந்தப்பறம்... நறுக்கி வச்சு இருக்கிற கொத்தமல்லி தழைய போட்டு... சூடா செட் தோசையோட எடுத்துண்டு வா.... நன்னா சாப்பிட்டு ரொம்பநாளாச்சு........ போ போ.... சீக்கிரம் பண்ணு... நாழியாரது.... பசிக்கிறது வேற..

Puli Kathirikkai

Posted by Swaminatha Sharma on 13/11/2015

Puli Kathirikkai

Cut Brinjal into 4 lenghty pieces and keep aside. In a wok, add oil, and when heat, add Brinje Leaves, Sombu and finely chopped onion and saute until brown. Add Ginger-Garlic paste and saute for raw smell goes. Add finely chopped tomatoes, cut brinjals and saute for 1 minute. Now add Turmeric powder, Chilly Powder and Coriander Powder, Tamarind water & salt and cover it for 3 mins for brinjal to be cooked. Saute in high flame until its cooked. Sprinkle water according to consistency and serve hot topped up with Chopped Cilantro... Goes yummy with Roti, Plain rice and Pongal too...

Stuffed Brinjal

Posted by Akila Sri @ Aaharam on 20/11/2015

Stuffed Brinjal

For stuffing
Brinjal 1/2 kg
Roast and grind
Coriander 4spoon
Jeera1spoon
Gram dal 1spoon
Thoor dal 1spoon 
Fried gram 1spoon 
3flakes garlic
6red chilli 
Little coconut 
Salt 
Method
Slit brinjal stuff grind powder into brinjal 
heat pan add oil musterd add brinjal keep it in a low flame & cover 
Cook till tender
Garnish with coriander leaves 
Ready 

Cabbage Coconut Curry

[24/10, 5:38 AM] Muralidharan Varadharajan: 

கோஸ் தேங்காய் கறி : 

அரை கிலோ கோசை கேரட் துறு வலில் துறுவி, வானலியில் 2 டம்  ளர தண்ணீர் ஊற்றி அதில் துறுவிய கோசை போட்டு மூடி பத்து நிமிடம் வேகவைத்து வடிகட்டியில் போட்டு நன்றாக ஆற விடவும். வானலியில் சிறிது எண்ணை ஊற்றி் கடகு உளுந்து பெருங்காயம் கருவேப்பிலை தாளித்து அதில் கோசை போட்டு கிளறி, அரை மூடி தேங்காயை துறுவி போட்டு பிரட்டி இறக்கினால உதிர் உதிராக கோசு தேங்காய் கறி ரெடி

Curry - Potato

[23/10, 11:16 PM] Muralidharan Varadharajan: 

உருளை கார கறி  5/6 உருளைக்கிழங்கை குக்கரில் போட்டு தண்ணீர் ஊற்றி இரண்டு விசில் விடவும் , ஆறியதும் தோல் உறித்து சிறு சிறு துண்டுகளாக நறுக்கவும.  ஒரு வானலியில் கொஞ்சமாக எண்ணை ஊற்றி கடுகு உளுந்து பெருங்காயம் தாளித்து கருவேப்பிலை ,  உருளைக்கிழங்கையும் போட்டு நன்றாக ரோஸ்ட் பன்னி கறிப்பொடி உப்பு  போட்டு கிளறி இறக்கினால்   உ.ருளை கார கறி ரெடி

Agathi Keerai Poriyal

Agathi Keerai poriyal 

Agatha Keerai. One small bunch.(clean it and cut into pieces)
Parasite paruppu. 1/4 cup
Grated coconut. Small cup
Vellam small piece.
Turmeric powder. 1/4 tspoon
One tspoon oil 
One tspoon mustard seeds
Salt to taste

Procedure

Heat oil in a Kadai and add the mustard seed. When it splutters add the passi paruppu. When the paruppu is slight brown add water( sufficient water for the paruppu to be cooked) Add turmeric powder. Cook the paruppu in sim flame with closed lid till it is half done. Add the agatha Keerai and the vellam. Add salt and cook for 4 minutes in SIM flame till the Keerai is done. Add coconut and stir for a minute. Traditional healthy agatha Keerai poriyal ready. For Dwadasi amma used to make this poriyal.

Posted by Girijamani Lakshmanan
Posted on 16/07/2015

Mezhukkuvaratti

Recipe for Mezhukkuvaratti 
Posted by thangam Murthi on 25/05/2015

Clean the vegetables & cut into small uniform pieces & keep aside. In a kadai add 3 tbsp oil (Coconut oil in Kerala), or Nallennai or any other oil. Heat add 1 tsp kaduku. After sputtering add 1tsp urad dal & 3 varamilagu broken. Add the vegetables. Add 1/2 tsp manjal podi, required salt, 1/2 tsp Hing powder, 1/2 tsp malli podi & 1tsp red chilli powder. Mix thoroughly & keep closed with a lid in a medium flame. Mix at regular intervals. It will be finished in 20 mins. Best combo of veg is vazhakka & senai, senai chakkai kottai, capsicum potato, kathrikka with vazhakka or potato, kovakka with vazhakka or potato, cabbage or flower with potato. Vazhakka will go well with any combo. Single veg also can be used.

Vazhakkai Podi

Vazhaikkai podi

Shared by : Yashodhara Ramurthy

Recipe......Row Banana 1
Red chilly. 3
Ulurtam paruppu 2 teaspoon
Perungayam 2 pinch
Grated coconut 2 teaspoon
Salt as per tast
Any oil 1/2. Teaspoon

Method....peel the banana nd boi it with salt nd pinch of manjal podi. Shoud not be over boil. (. Just 75 % boil ). Let the banana cool in running water nd keep aside. Roast. Uluttam patuppu. Red chilly. And hing. With 1/2 teaspoon oil. As goldan . Color and grind it with.grated coconut and salt ( not very fine mixture. Little. Curse ) Now add the boiled banana in the mixture and grind it. For few second only (. No need of over grind )
Mex well
A very treditional one
Happy women"s day to all my dear friends

Mullangi Palya

Mullangi / mullangi leaf palya:

Shared by : 

Latha Raghavendra

(Shown in the pic is only mullangi)

Dry roast 1 ts puzhungalarisi, half ts urad dhal and 5-6 red chillies, powder neither too smoothly nor too coarsely. Dry roast 5-6 garlic cloves and 1 tbs grated coconut, add and powder. Heat oil in a kadai, add 1 ts mustard and let it splutter. Add 6-8 mullangi grated or leaves of 3-4 mullangi finely chopped and cook well. Once done, add salt to taste and the powder, and saute well. Serve with chapathi.

Masala Bendi Fry

No Onion No Garlic Recipe

Masala Bendi Fry

Slice cut bendi is to required size. Add turmeric, chilli, garam masal, coriander and jeera powders, sprinkle salt and addbcurd to it and keep aside for 30 mins. In a wok, add oil and fry in high flame for about 10 to 15 mins. Before removing from flame add grated coconut 2 tsp, and sprinkle besan flour and stir well. Garnich with copped coriander leaves.... Simple and super healthy dish with No onion and no garlic....

Vazhaippoo Curry

Typical home made Vazhaippo Curry video in YouTube
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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... 

Potato Babycorn Curry

Subha Sivakumar

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.