Veg Akbari

Recipe for Veg Akbari.
Serves : 4 pax | Preparation time : 30 mins

Posted by : Chef Swaminatha Sharma

In high flame saute 4 sliced Pyaaz (Onion) in 2 tsp of ghee, to deep golden brown colour, allow to cool and grind to fine paste and keep aside.  

In a kadai, add 2 tsp of ghee, grated Garlic, fine chopped green chillies, and 4 tsp of Cashew paste.  Mix well and now add the Onion paste and mix well.  Add 2 tsp of Ambi's Masala Red Chilly powder, 2 tsp of Coriander powder and mix well.  Add 2 cups of Boiled veggies (Carrot, Capsicum, Beans, Potato, Cauliflower and Fresh green peas) and mix well.  Cook well in covered medium flame for 5 mins.  

Add 1 cup of Curd over it, add salt to your taste buds and mix well.  Add 1 tsp of crushed Kasuri Methi and fine chopped coriander leaves over it, and serve hot with Roti / Naan / Phulkas and Steamed Basmati rice of your choice.

Serve with Pride | Serve with Joy

Mongore - மொங்கோரே

Recipe for Mongore - மொங்கோரே 

Posted by Chef. Swaminatha Sharma on 10/04/2020

A traditional village food from Madhya Pradesh usually served with Buggulu Masala topped over with green chutney and raitha.  This is unique and traditional unlike other recipes of Moong dal Pakodi.  Please do try at home and let us know your feed back in our facebook group.

Soak 250 gms of Moong dal for 4 hours.  Coarse grind with Ginger 1 piece, green chilly 1 no and required salt.  In a pan add fresh coriander seeds and saute to brown colour.  Allow to cool and grind to powder.  Add this powder to the grinded moong dal along with Finely chopped fresh coriander leaves and spinach and mix well.  Make the batter to vadai batter consistency.  Deep fry in Oil and drain excess oil in a tissue paper.

Place the Pakodi in a plate, sprinkle Buggulu Masala.  Top up with Green Chutney and Beaten Curd over it and serve hot.  Your MONGORE is ready.  

Serve with Pride | Serve with Joy.

Green chutney recipe : Coriander leaves, fresh mint leaves each 1 cup, ginger 1 piece, green chilly 1 no, salt.. Grind to fine paste.  Add beaten curd and 1/2 lemon squeezed to it.. Green chutney is ready.

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.

Aloo Mattar Sabzi

Dhabaa Style Aloo Mattar Sabzi ka Recipe :  

In a kadai add 2 tsp of butter or ghee and add 1 chopped  onion and 1 big chopped tomato, 1 inch size ginger chopped, 1 green chilly in high flame for just 2 mins.  Add 50 ml water and allow to cool.  Grind this to fine paste and keep ready.  

In a vessel, add cubed potatoes, matter and bring to boil, strain and keep ready.  

In a kadai, add butter again, add this grinded puree, add turmeric, jeera and coriander powders and mix well.  Add salt, cooked potatoes and mattar and mix well.  Add water to your required consistency.  Cover and cook for 3 mins.  Remove and keep aside.  In a tadka pan, add 2 tsp of oil and add 1 tsp of Aaharam's Red Chilly Powder and tadka over the gravy and garnish with fresh coriander leaves.  Your special North Indian Dhabaa Style Aloo Mattar Sabzi is ready.  Serve hot with Phulkas, Naan / Roti of your choice.

Paneer Kaali Mirch

Recipe for Paneer Kaali-Mirch

Posted by Chef. Swaminatha Sharma on 19/02/2020

An authentic traditional dish from north India before Green Chillies and Red chillies are sold.  Kaali-Mirch is referred to Pepper and hence the recipe contains only Grounded Black pepper with the spices mixed in rich gravy.

Bring to boil 1 big sliced onion along with handful of cashewnuts, 2 tsp of Poppy seeds and 1 inch ginger, drain it and grind to fine paste in mixer.

In a kadai, add 1 tsp of butter and saute sliced panneer of 1 inch cubes to golden brown and keep aside.  Now add 1 tsp of butter, add cinnamon, bay leaf, cardamon, cloves and Javithri and add the mixed gravy and saute well.  Now add, Coriander and Jeera Powder 1 tsp each and mix well.  Sprinkle Crushed Kaali-Mirch (Black Pepper) salt and mix well.  Once gets thickened, add 50 ml of Milk and bring to gravy consistency.  Add sauted Paneer cubes and sprinkle 1 tsp of sugar over it and Crushed Kasuri methi for further flavour and taste.  Serve hot with Roti / Dhal / Chappathi / Puri / Batura of your choice.

Your Chef's special Paneer Kaali-Mirch 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.....

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

Chole

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.

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.

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... 

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....!!!

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.

Panneer Lazeez

Today's 10/11/2018 Special cuisine - Panneer Lazeez

Prepared by Chef. Suprajaa Sharma

Boil 2 onions and make it to fine paste.  Saute 2 tomatoes with Red chilly in Butter and make it to puree.  In a wok add butter / ghee, chopped onion and garlic, and add onion paste  and cook well.  Add turmeric powder, chilly powder and cook until fine aroma arises.  Add tomato puree and cook well.  Add 1 tsp of Kasuri Methi and mix well.  In the meantime take 10 to 15 nos of cashew, and make it to a fine paste and mix now to the above mixture.  Cook well in medium flame until you get a required consistency.  Now add dhaniya and jeera powder for flavour.  Now add cross chopped Panneer and mix well.  Add 2 tsp of Honey over it and mix well.  Sprinkle finely chopped coriander leaves over it and remove from flame and serve hot with Rotis / Phulkas / Naan of your choice.  Your special Panneer Lazeez is ready.  (Note : You can top up with grated Cedar Cheese for additional flavour / aroma / richness)

Aalu Mattar Sabji

Recipe for Aalu - Mattar Sabji (No-Onion / No-Garlic)

Bring to boil 250 gms of aalu and a hand full of fresh peas, peel skin, cut to cubes and keep ready.  In a chinese wok, add butter / ghee, splutter mustard and Jeera.  Add tomato puree and mix well.  In this add the cut potatoes and peas, add salt, turmeric, chilly, dhaniya and jeera powders, mix well and check for water consistency.  Finally add Kasuri methi and a tsp of butter over it and mix well.. Switch off flame, remove and garnish with chopped coriander leaves and serve hot with Phulkas / naan / Roti of your choice.  

Kadai Chole

KADAI CHOLE
Posted by Meera Sriram on 11/02/2018

2 cups channa

2 table spoon chole masala

1 tea spoon red chilli powder

1 tea spoon coriander powder

1 teaspoon cumin powder

1 teaspoon dried mango powder

1/2 teaspoon garam masala 

Salt to taste

Small piece Ginger cut into thin slices 

1 green chilli slit

2 tomatoes cut into big cubes

Ajwain(Omam) 1/2 teaspoon

Oil or ghee

Cook channa, drain the water and transfer into a bowl. Then add chole masala, red chilli powder, coriander - cumin powder, dried mango powder, garam masala and salt. Mix them well. Now take a pan, add oil or ghee. Once oil or ghee is hot add ajwain to that and transfer the channa .. cook for 2 mins and then add ginger, green chilli and tomatoes to that.. cook again for 2 mins. Garnish with cilantro.

Channa Masala Chat

Channa Masala Chat.

Recipe by Chef. Swaminatha Sharma

Posted on 20/01/2019

Soak 200gms of White Channa (Vellai Konda Kadalai) for 5 hours.  Pressure cook for 4 whistles with salt, strain water and keep ready.  Remove 1/4th of it, mash and keep ready.  In a kadai, add oil, 1 big onion and 1 tomato, 2 green chilly, 1 piece of ginger, little turmeric and 1/2 tsp of Garam masala.  Remove and allow to cool.  Grind to a fine paste, remove and mix water and keep ready.  In the same kadai, add 1 tsp of oil, temper mustard seeds, Jeera 1 tsp, 1 tsp of Asafoetida and pour the grinded mixture.  Cook well.  Add the boiled channa and mashed channa together, add little Chilly powder, 1/s tsp coriander powder, 1/2 tsp jeera powder and mix well.  Check for salt, add if required.  Sprinkle some Curry leaves, close with a lid for 5 mins and cook in medium flame.  Once all are mixed, it would be liquid gravy consistency.  Now sprinkle 1/4 tsp of Garam masala over the  gravy, mix and remove from flame

In a serving tray, pour the gravy, Sprinkle a bit of chat masala, Finely chopped onion, Papdis or Mixture or Ompodi of your choice, and chopped coriander leaves and serve hot.

Your Channa Masala Chat is reqdy to serve.

Serve with Joy and Serve with Pride.

Shahi Gobi

Today's 13/12/2017 Recipe from Aaharam : Shahi Gobi 

(Chef's Style Rich Gravy from Swaminatha Sharma)

Cut 1/2 kg Gobi to florets to 1 inch size, remove the stem of it and bring to boil in water, adding salt to it, allow to cool, drain water completely and keep aside. In a mixer, add 1 handful of Cashew, and 1 handful of Grated coconut, grind to fine paste adding little water and keep ready.

In a kadai add butter, add one medium size chopped onion, 2 green chilly, 1 inch size ginger and 1 ripen tomato and saute well, until meshy. Now add 1/2 tsp of garam masala powder, 4 cloves, 1 cinnamon stick, 1 star anise, 2 cardamon and mix well. Allow to cool and grind to a fine paste.

In the kadai add butter / ghee 2 tsp, add the grinded onion/tomato paste and add the Gobi florets, add little salt and mix well until all the masala gets into the gobi and cooked well. Now add the grinded Coconut/Cashew mixture and mix well.. Add 50 ml of water and mix well. Allow to cook to in medium flame. Now remove lid, add required salt, mix well. now add 100ml Fresh thick milk / or Cream of your choice and mix well again. Cook in medium flame for 3 - 5 minutes with cover.

Remove from flame, transfer to serving bowl and garnish with fried raisins and chopped coriander leaves.

Your Rich gravy Shahi Gobi is ready to serve with Chapathi / naan / Phulka / roti. Serve with pride. Serve with Joy.

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.

Mattar Ki Sabji - பட்டாணி சப்ஜி

Mattar Ki Sabji - பட்டாணி சப்ஜி 

No-Onion / No Garlic Recipe

A typical recipe which is mainly served in many of the Gujju's house made with fresh peas, tomato and fresh yogurt. This is a side dish for almost all rotis / pulka / chappathi. The freshness of Mattar with mashed tomato along with Yogurt gives a tingling taste to your buds... .

Recipe : Temper 1 tsp of Mustard seeds in 2 tsp of oil, add jeera and allow to sizzle. Add grated Ginger and saute for 1 min till raw smell goes. Add finely chopped green chillies, saute well, add finely chopped tomatoes and cook until soft and mushy. You can mash it with masher so that it goes fine mushy. Add salt, turmeric powder, chilly and coriander powder, mix well and again cook for a minute. Now add Fresh Peas (Mattar) and little water and cover cook for 3 mins or until peas are soft and tender until gravy dries out. Now add little water and 4 tsp of fresh whisked Yogurt and mix well immediately. Medium cook for 1 minute and add fresh / finely chopped cilantro (coriander leaves).

Your yummy No-Onion / No-Garlic Mattar Ki Sabji is ready to serve with Phulka / Roti / Chappathi / Plain Parata. This can be served as a Accompaniment to steamed Rice also.

Khadhoo Tamatar Sabzi

Today's 09/11/2017 Recipe 

Khadhoo Tamatar Sabzi.(White Pumpkin + Tomato Sabzi)

No-Onion / No-Garlic Recipe

Chop white Pumpkin into 1/2 inch cubes, wash in water, drain and keep ready. In a kadai add 2 tsp of Groundnut Oil, sizzle 1 tsp of Jeera. Add 1 no. finely chopped green chilly and mix well. Now add Curry leaves, tomato and cook for 3 mins. Add Turmeric, Chilly, Coriander, Jeera powder and mash well untill meshy. Now add Salt. Mix well. Add chopped Pumpkin and mix well. Add 100 to 125 ml water to it, mix well, cover with a lid, and medium cook for 5 to 8 mins depending on cooking level. Remove lid, mix well, and squeeze 1/2 lemon into it and garnish with finely chopped Coriander leaves and serve hot with Roti, chappathi, Phulka, Plain steamed rice of your choice.

Your yummy No Onion / No Garlic Khadhoo (White Pumpkim) Tamatar Sabzi is ready. Serve with Joy / Serve with Pride.

Try this at home and let me know your feedback.