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.

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.....

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

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.

Thavala Vadai

THAVALA VADAI

Recipe is very simple makkale : Kuzhi karandi (KK) is measurement.  

Ingredients : 

Channa Dal 1KK, 

Tur Dal 1 kk, 

Urud dal 1/2 KK, 

Payathamparuppu 1/2 KK, 

Raw rice (pacha Arisi) 1 KK.  

Method : Soak all for 2 hours.  Coarse gride with 3 red chillies or according to your spicy level with Asafoetida and Sea Salt.  Add chopped curry leaves and Deep fry in oil in vadai shape... Your crispy authentic, traditional Thavala Vadai is ready.  Serve hot with Coconut chutney...

Thirukarthigai Vadai - திருக்கார்த்திகை வடை

Anent to my post on Thirukarthigai Vadai - திருக்கார்த்திகை வடை 

As the name itself reveals, that this special vadai is made only on  Karthigai deepam and is famous between Vaathimals, in  Thiruvannamalai, North Arcot and Kanchipuram districts.  This Karthigai vadai is made of Urud Dal with Skin and hence it has its own  taste and aroma.  Since this Vadai takes more than normal time in prepration, the practise of making this Special Vadai has slowly come down and instead, people started making of Adai with some changes in the ingredients and method.  This change has been seen for the past 20 to 30 years only.. Previously, this Vadai was made in Banana leaves and served in banana leaves, very hot.  The chemical reaction when hot food is placed in banana leaves, makes a good change in our health system.  Once can see that this recipe does not contain Pepper or Jeera.  Only Ginger, Green chilly and Asafoetida is used and offered as Neivedhyam to God.  Today let us see how to make this Special / Authentic / Traditional Thirukarthigak Adai.  I got this recipe from a Maami from Tanjore who hails from TVmalai Dist and setted in Tanjore for more than 5 decades who is 80+ now.

Ingredients required : Whole Urud dhal 200 gms, Channa Dal 50 gms, and Paasi Paruppu 50 gms.  Ginger a big size.  Green chilly 5 to 7 nos or extra according to your spicy level.  (Normally 5 to 6 would be good enough for spicy level.  Else the taste of the ginger would be lowered, and one would find difficult to eat with much spicy level)  Curry leaves, Chopped corianders leaves, 2 tsp of Aaharam Asafoetida, Salt as required Oil for deep fry.

Preparation Method as given by Granny :  Soak Urud dal for 4 hours with skin.  Drain water, so that half the skin are removed and other half skins are retained.  Grind this after 8 hours with 3 green chillies, and 1/2 ginger asafoetida, salt without adding water to a coarse paste.  Keep ready.  Just 2 hours before grinding... Soak Channa dal and Paasi paruppu for 1 and half hours, drain water, spread on a white cloth and drain excess water.  Now add this dals to the grinded batter, add remaining chilly finely chopped, remaining ginger, again finly chopped, add salt if required, chopped curry leaves and chopped coriander leaves and mix well with hand only.  

In a wok, add Oil and bring to heat.  Take a ball size batter, make it into vadai shape in Banana leaf, make a hole in the middle and dip in the oil.  Let the flame be in medium.  Turn around in constant intervals so that Vadai's are cooked well.  If you want, you can poke the vadai with a skewer so that all the interiors are well cooked.  Normally it takes 15 to 20 mins for cooking in medium flame, so that the vadai turns very crispy outer and inner batter is well cooked.  Remove from flame and serve in Banana leaves only.

Your special / authentic / traditional Thiru-Karthigai Vadai is ready.

Serve with Joy / Serve with Pride.

Karthigai Deepam Specials

KARTHIGAI DEEPAM SPECIALS 
NEL-PORI, AVAL-PORI, VERKADALAI URUNDAI

3 urundaikalaiyum ore methodil than seya vendum, alavum ondre than. anal thani thaniye seiya vendum oru periya thambalathil. Oru kilo nrl poriyai sutham seithu pottu arhil konjam yelapodi, sukku podi thuvi athanudan migavum melliyatha podi podi yaga narukkiya thengai pottu nandraga kalanthu vaikkavum. Oru vanliyil 400 gram pagu vellam podithu pottu sirithu thanni ootri kothikka vaithu pagu patham vantha vudan (kothiklum vellathai oru thanni ulla pathirathil pottal athu ulle poi utkarum, athai eduthu urutinal kaiyil ottamal urundaiyanal nalla patham) athai irakki konjam ariyavudan ilamsuttodu pori mel parappi ootri nandraga karandiyal kallli kaiyil konjam arisi mavu thotu kondu urudai pidithal nandraga varum

ADAI
Oru tumbler arisi., arai tumbler kadalai paruppu, arai tumbler thuvaram paruppu. 2 hour ooravaithu vadi kati mixiyil pottu athanudan 6 milagai, konjam perungayam potu araithu athanudan thevaiyana uppu, Karuvepilai serthu kalakli, dosai kallai aduppil vaithu 2 karandi mavu ootri konjamaga parappi atham mel suthi 5/6 ottaigal pottu ottaiyilum, mavai suthiyum ennai ootri aduppai simmil vaithu irandu pakkamum thiruppi pottu Sivakka vega vaithu eduthal moru moru kara kara endru adai ready

NEI APPAM
oru tumbler raw rice 3 hours oora vaithu vadi kati mixiyil pottu konjam thanni Ootri nandraga myya arrithu, meendum athil kal kilo vellam podithu potu athanudan oru rasthali vazhai pazham urithu potu arraikkavum athanudan konjam kothumai mavu, nandraga poditha cashew, batham, elakkai 5 spoon urulkiya nei serthu idli mavu pathathukku karaikkavum.

Oru vanliyil ennai ootri kainthathum mavai oru chinna kuzhi karandiyal eduthu ennaiyil directaga ootri aduppai simil vaithu appathin mel ennaiyai karandiyal eduthu eduthi ootri thiruppi pottu sivantha vudan eduthal suvai mikka nei appam ready.

Karthigai Deepam Wishes

Thirupagam

Recipe : Thirupagam.
Posted by Krithiga Sathya Narayanan
Posted on 27/11/2017
A traditional recipe from thirunelveli district.

Ingredients :
Besan flour-1/2cup
Jaggery-1 and 1/2cup
Milk-1/2cup
Cashew powder-1/4th cup
Saffron -2 pinches
Ghee-1/2cup
Edible camphor-a pinch

Preparation Method : 
1. Mix milk, saffron and besan flour without any lumps.
2. In a kadai add this besan mix. Keep Stirring.
3. Once it’s thicken, add powdered jaggery, let it cook well. Add ghee and mix well.
4. Once it gets nice thick, add powdered cashew, and camphor. Switch off.

Note
Don’t cook for long after it gets thick at the end. It should be like Halwa consistency.   I added jaggery instead of sugar for healthier version. Actual recipe is made from sugar.

Deepawali 2017

Ayudha Puja Celebrations

AYUDHA PUJA CELEBRATIONS

Today 29/09/2017 between 5-6 pm on auspicious GURU Hora, Ayudha Pooja celebrations at Aaharam Factory @ Puducherry. Prayed for well being of all our Aaharam members and for our Home made Products growth. Your blessings / wishes / greetings to all our members and our products are being sought now. Please bless us and all our co-members and co-admins for their bright future.

LET US GROW TOGETHER AT ALL TIMES. 
LETS BE UNITED AS ALWAYS

Navarathri Neivedhyam

NAVARATHRI NEIVEDHYAMS 

Navarathri is celebrated for 9 days and traditionally the whole family gather to arrange the brightly colored dolls (Gombe/ Bombai) in a very artistic and presentable way. The house is decorated with colorful flowers and lights. Each house is greeted with a wonderful “kolam” or “Rangoli”. The emphasis is mainly given to Goddess Durga who depicts the evil being washed away by the good. In each state Navarathri is celebrated, where the concept remains the same, but the customs and tradition varies. Here I have compiled a list of Neivedhyams based on the day and the significance of the planets, which would be apt for the deities to be worshiped with our Neivedhyams and keeps us hale and healthy. Let us on this Navarathiri 2017 celebrate with the following neivedhyams and get the entire blessings on all these 9 days of Goddess - Durga / Lakshmi / Saraswathi.

Day-1 - Kumari @ Balatripurasundari

Kondakadalai Sundal

Day-2 - Trimurthi @ Gayathri Devi

Rava Kesari

Day-3 - Kalyani @ Annapurna Devi

Pongal / Sweet Pongal

Day-4 - Rohini @ Mahalakshmi

Ksheerannam (Rice boiled in Milk with Jaggery)

Day-5 - Kaalika @ Saraswathi Devi

Bengal Gram Sundal with coconut / Paasi Paruppu Sundal

Day-6 - Chandi @ Katyayani @ Lalitha Devi

Pacha Payaru Sundal / Puliyodharai

Day-7 - Saambhavi @ Sri Durgadevi

Lemon Rice / Kaaramani Sundal

Day-8 - Durga @ Mahishasuramarthini

Sweet Pongal / Channa Dal Sundal

Day-9 - Subathra @ Sri Rajarajeswari

Puliyodharai / Urud Dal Vadai

Amrutha phala

Posted by : Veena Subramanyam
Posted on : 11 August 2017

1 cup raw milk
1 cup coconut milk
3/4 cup sugar 
Elachi powder 1tsp
Ghee 1 tsp for greasing the plate

Method 
Boil both the milks and sugar and keep stirring. When it becomes thick add elachi powder and mix. Spread it on a greased plate and let it cool. Cut into desired shapes .

Walnut Halwa

Recipe : Walnut Halwa..! 
Posted by : Krithiga Sathya Narayanan
Posted on : 27/04/2017

Came out super yummy. No one can guess whether it's made out of nuts. It's a very easy recipe.  Dedicated to our admins 😊was thinking what to do to share my happiness. Here I got a quick recipe for a visual treat..!!   Swaminatha Sharma Sowjanya Suraj Bharathwaj Sairam Raji Venkatesan Ravi Ramamoorthy and Meera Venkat ji..!

Walnut-1cup
Sugar-1/2cup
Milk-1cup
Saffron- few
Cardamom-3 pounded
Ghee-1/4th cup

1. Coarsely grind the walnut.
2. In a kadai add 2 spoon ghee. Fry the walnut till it changes light brown color.
3.In an another pan, add milk, saffron and cardamom. Let it comes to boil.
4. Once walnut changes its color, pour this hot milk. Keep medium flame. Once it cooks for 3 to 4 minutes, add sugar.
5. When it mixes well, add remaining ghee. It will take 6 to 10 minutes. Once ghee comes out from the pan, Switch off the stove.Yummy walnut halwa ready.
Note: coarsely grind the walnut. For healthier version, you may add jaggery instead of sugar.

Chakka Varatti / Jack Fruit Halwa

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

Ingredients

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.

Theraliappam

Theraliappam

Posted by Usha Ramachandran

Posted on 20/03/2017

A typical Kerala dish prepared using vayana ela(bay leaves)and the flavour of this when cooked is awesome.This is prepared in my home town Trivandrum during famous Attukal Pongala.

Recipe for Theraliappam

Ingredients:-

1cup rice flour(roasted)

1 cup jaggery powder

1 banana

Little ghee and cardomom powder

3/4-1cup grated coconut

Method :  Mix all the ingredients and make a dough. No need to add water.The moisture of the banana and jaggery is enough to make the dough.Fill this dough in the leaf and roll it and steam it in a steamer and cook for about 10-15 mins.The appam will have the nice aroma of this leaf.

Wheat Flour Halwa

Wheat Flour Halwa
Posted by Krithiga Sathya Narayanan
Posted on 12/03/2017

Wheat flour-1cup
Sugar-1cup
Milk-1 to 1/4th cup
Ghee-1/4th cup
Cardamom-2 ( pounded) 
Cashew -as per your taste 
1. Add 1spoon ghee. Fry wheat flour well. It may take 10 minutes on medium flame. 
2. Once raw smell goes from the wheat flour, it lightly changes color. Add hot milk to it gradually. Keep stirring. Add little more hot water if you need. 
3. After it forms a thick paste, add sugar and mix well. Once you add sugar, your Halwa changes to brown color. Gradually add ghee. 4. Once it becomes like a mass and ghee comes out, add roasted cashew and cardamom.

Okkarai Sweet

Traditional sweet ~ Okkarai
Posted by Usha Ramachandran
Posted on 03/03/2017
#Womens_Day_Contest_2017

This is made with Channa dal and mostly made during Diwali.

Roast 1cup Channa dal till a nice aroma comes.  Transfer it in a pressure cooker and cook it for 3-4 whistle. Drain the excess water with a strainer. When water is drained put it in a mixer and grind it into a nice powder.

Keep a kadai add 1 1/4 cup jaggery and half a cup of water and keep it in flame. Let the jaggery dissolve in water completely .Remove the vessel from the stove and strain the jaggery water to remove the dust and residues. Place the kadai on the stove and allow the syrup to boil.When the syrup starts to thicken,add the Channa dal powder and stir continuously.Slowly the Channa dal mixture starts to crumble and becomes soft like puttu. Add 1 tbsp ghee and simmer the flame and stir continuously.In another pan heat ghee and fry the cashew nuts.Finally add this to the okkarai along with some elachi powder and mix well. Okkari breaks to smaller pieces and should be soft.Pidicha pidi padanam uthutha uthiranam. That should be the consistency. In olden days gingelly oil was used to make this sweet. If you like the flavour of gingelly oil can add 1-2 tbsp of oil.Delicious okkarai is ready to serve.

Microwave Mysorepak

Microwave Mysorepak
Posted by Dhivya J Iyer
Posted on 06/03/2017

Got so much tempted with all Mysore pak post.. so prepared small amount in 3 mins in microwave oven

Receipe:
Besan - 1/2 cups, sugar - 1 cup, milk - 2 tbsp, ghee - 1 cup
Add 1 spoon of ghee to besan in a tray and keep in oven for 1 min...
Shift the besan to another vessel...
Pour ghee, add sugar n milk in tray, keep it in oven for 1 min...
Add the besan to the above mixture and keep in oven for 3 mins.., take it out and stir well after 1.30 minutes , u can add cardamom powder at this point of time if u wish .. Keep it again in oven for the remaining 1.30 mins..
Grace a tray / plate with ghee , pour the hot content taken out from oven
Cut into pieces after some while...
And the outcome will be so so yummy !!!