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

Thai Green Curry

Recipe for Thai Green Curry

Posted by Anuradha Srinivasan on 05/05/2020

1. Paste: Make a paste of the following items together

Coriander leaves : 1 cup

Kaffir lime leaves: 5

Green chillis (Sereno- spicy): 5

Garlic: 2 cloves

Small Onion: 2

Lemon grass: 2

Galangal: 1 inch

Cumin seeds: 1 1/2 teaspoon

2. Vegetables: wash and chop them as you would for avial

Carrots, green beans, zucchini, broccoli, eggplants (any kind- common to use green small ones) sundakkai, potato, asparagus, long beans, cauliflower, baby corn, tofu, snow peas etc.  Don’t be alarmed by the list- use whatever you have and you like.

3. Coconut milk: 1 cup

4. To season:

1 Kaffir lime leaves- chopped finely, Few slivers of red chilli, 4 Thai basil leaves - chopped finely, 1 teaspoon soy sauce, Salt according to taste, 1 tablespoon Palm/ raw sugar

Method:

1. In two table spoon oil, add the green paste and saute for 2 minutes.

2. Add vegetables, half of coconut milk, 1 cup water and cook them till they are 3/4 done. You can add 1/2 teaspoon of turmeric powder if you want.

3. Now add the remaining coconut milk, soy sauce, salt sugar, and 1 cup water. Let it simmer for 5 minutes.

4. Turn off the stove. Season with kaffir lime leaves, thai basil leaves, red chillis and squeeze half lemon before you serve.

Best served with rice and noodles.

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Celery Theeyal

Recipe for Celery Theeyal

Posted by Hema Anand, USA on 29/04/2020 

Chop celery and keep it aside.  In coconut oil fry 5-6 red chillies,1/4 spoon black pepper, 1/4 spoon methi seeds, 2 tablespoon dhania, 3/4 cup coconut, a handful of curry leaves and make it fine paste.  Sqeeze Tamarind water from a small lemon size has to be ready

In coconut oil add curryleaves, mustard,hing saute the celery,turmeric powder, tamrind water and salt let it boil for some time.  Add the ground paste and jaggery to be added to compensate the taste.

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... 

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 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.

Methi ka Saag

Recipe for Methi ka Saag.

Bring to boil fresh methi leaves in little water, strain and allow to cool.  In a kadai add 6 to 7 tsp Gingelly oil (the more the oil, the more will be taste), add finely chopped onion, garlic, ginger, and green chilly one by one and saute well untill cooked.  Add, Aaharam's red chilly powder, coriander powder, jeera powder and turmeric powder to your choice / flavour and mix well.  Now add the cooked methi leaves, and add 2 tsp of fresh ghee over it and cook in medium flame for 2 mins.  Dont forget to add Salt to your taste.  Add crushed methi leaves on the top, mix well and remove from flame.  Your yummy & chef;s special *Methi ka Saag* is ready  Serve hot with roti / phulkas of your choice... 💪😍

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.

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.

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.

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. 

Chili Soy Dry Manchurian

Chilly Soya Dry Manchurian

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.

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)