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

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.

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.

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.....

Poodu @ Garlic Kuzhambu

Poondu Kuzhambu - Garlic Kuzhambu

Posted by Chef Swaminatha Sharma on 18/08/2019

Soak 1 lemon sized tamarind for 30 mins in warm water, squeeze and keep aside.  To this add 1 tomato made to puree, 1 tsp of Aahraam's Red Chilly Powder, 1/2 tsp Turmeric powder, required qty of sea salt, 1/2w tsp of Aaharam's Asafoetida, mix well and keep ready. 

In a Kadai, add 75ml Gingelly oil, splutter mustard seeds, Fenugreek (Vendhayam), 1/2 tsp Urud dal and channa dal, 1 arc curry leaves, 1 green chilly, 2 red chillies, one by one.  Now add 20 to 25 pods of Garlic and saute well until Garlic turns its colour.  Now pour the Tamarind Mixture and bring to boil in medium flame for 5 to 7 mins.... Check the consistency of the Kuzhambu.  Once oil oozes out, remove and transfer to bowl.  Serve after 30 mins.

The taste of the Kuzhambu increases once its served after a day with plain steamed rice, served with Keerai Koottu or Fried Pappads.... 

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... 

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..... 

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...

Nellikkai Kathamba Rasam -நெல்லிக்காய் கதம்ப ரசம்

நெல்லிக்காய் கதம்ப ரசம் - Nellikkai Kathamba Rasam

Posted by Chef.Swaminatha Sharma on 01/04/2018

A typical / traditional rasam with a touch of Tangy / spicy and rich aroma made in villages with all the ingredients in hand with Nellikkai.... How many of you have tasted this ????

Recipe for Nellikkai Kathamba Rasam : De-seed 5 Gooseberry (Big Nellikkai / Ara-Nellikkai).  Dry saute 1 tsp Coriander seeds, 1/2 tsp Jeera, 1/4 tsp pepper and add to the Mixer.  Add the nellikai too, add the following : 1 green chilly, 1 ripened tomato, 1 arc curry leaves, 1/2 tsp Aaharam Asafoetida, 10 leaves of fresh Mint, 2 tsp of grated coconut, 1/4 inch ginger, sea salt to taste, and grind well to a paste.  In a vessel, add the grinded paste, add 500ml water and bring to boil.  Once it start to froth, switch off temper with mustard seed on coconut oil and add finely chopped coriander leaves and serve hot with steamed rice.  Coconut Thogayal and Sutta appalam goes yummy as side dish.

Traditional Nellikkal Kathamba Rasam is ready to serve.

Serve with Pride | Serve with Joy.

Vella Surulappam

Video recipe on Vella Surulappam
A traditional Tanjore Cusine served in many houses made with Raw Rice, Milk, Jaggery and Coconut.  Please share this video to those who loves Tanjore / Traditional Cuisines.

Seeyalam (or) Seeraalam

Recipe : Seeyalam (or) Seeraalam

Posted by Chef. Swaminatha Sharma

Posted on 06/12/2017

Again a traditional dish from interior villages of Tamilnadu and almost from South India. This recipe is similiar to cooking Idly with Lentils and sauted with Veggies.. but not exactly veggies. This goes yummy with a spicy chutney as the recipe is highly nutritious and good for growing children and maintains good health. Tambrahmn from Southern part of India would be very famous in making this dish in olden days, but now a forgotten dish. Please see the recipe below, try now and get us your feed back.

Ingredients for making this Special recipe

Paasi paruppu @ Payatham paruppu 2 cups

Kadalai Paruppu - 1 cup

Thuvaram Paruppu - 1 cup

Red chillies = 2 nos

Dhaniya powder - 1 tsp

Aaharam Red Chilly powder - 1/2 tsp

Salt - As required

Finely chopped onion - 1 no

Lemon Juice - 3 tsp

Prepartion method for Seeyaalam : Soak the lentils for 3 hours. Grind the lentils along with Green chillies to fine paste like idly batter. Steam cook in Idly plates after greesing with oil and cut into 1/2 inch pieces and keep ready. In a kadai add 4 tsp of oil, sizzle mustard seeds, urud dal, add onion and saute till golden brown. add Curry leaves 1 arc, Aaharam Red Chilly Powder, Dhania powder and saute wel. Now add the chopped Lentil Idlyies and mix well. Add required salt to it and mix well.. Remove from flame... Squeeze lemon over it and mix well. Serve with spicy chutney of your taste.

Your traditional / Authentic Seeyalam is ready to serve. Serve with Joy and Serve with Pride.

Navrathan Kurma

Recipe for Navrathan Kurma

Posted by Ranjani Ramapriyan

Posted on 29/11/2017

Ingredients : Cinnamon elachi bayleaves and clove each 1 no, Mixed veggies one cup (carrot potato cauliflower beans peas etc), Curd one cup, Onion 1 No, Ginger garlic paste, Khus khus little, Cashews 10 nos, Green chilli 1 no, Panneer one small cup cut inot small pieces, Butter, Salt, Turmeric powder a pinch, Saffron little, Pineapple cut into pieces ine small cup, Mixed nuts little.

Preparation  :  First soak cashews and khus khus in hot water for 30 mins.aftee half an hour grind it in mixie and keep the paste ready.  Beat the curd and keep it ready.  Boil potatoes and keep it ready.  Cut pannneer into small pieces .add butter in kadai and roast it and keep it ready.also roast dry fruits in tbe same pan and keep it ready.  Add one spoon butter and saute pineapple also.  Cut all vegetables and boil it and keep in ready.

Making Method :  Take a kadai /pan and add one spoon butter .now add cinnamon bay leaves and elachi 2 nos and saute .then add onion saute till raw smell goes.then add Ginger garlic paste and saute for another few mins till raw smell goes.then add the grounded cashew and khus khus paste .again saute till oil separates.then add beaten curd boiled veggies and add water salt and (adjust the quantity) and boil for sometime.  Then add pannner pieces ,a pinch of turmeric powder and garam masala powder.finally add pineapple pieces and switch off the flame.while serving the dish add dry fruits.  Delicious rich side dish.

IBCD - International Brahmins Cuisine Day

International Brahmins Cuisine Day IBCD Lunch 01/11/2017

South Indian Traditional lunch served in North Indian Style (Like Thaali Meals)... <3 Kids choice.<3

Menu : Annam, Kalathu Paruppu, aajyam, Vazhaithandu Thayir Pachadi, Pumpkin Sambar, Authentic Mysore / Udupi Rasam, Traditional Bitter Gourd pachchadi, Paruppu Payasam, Cabbage Thengai potta Curry, Organic Home-grown Seppankizhangu Fry, Appalam, Vadai & Sambaaram (NIP) 

Pasanga Happy.. Parents also happy.... (y) (y) 

Millets Kozhukattai - சிறுதானிய கொழுக்கட்டை

This is a Healthy very Old Traditional Dish
Millets Pidi Kozhukattai - சிறுதானிய கொழுக்கட்டை.

150 gms of Karnini Health Powder
1/2 cup of grated coconut
3 Red Chillies, soaked & grinded to flakes.
1/2 tsp of Aaharam Asafoetida
1/2 tsp of Mustard seeds, Urud & Channa Dhal
1 arc of curry leaves finely chopped
Salt to Taste
Water as required
1 tsp of Chekku Ennai for tempering

In a bowl add powder, salt, coconut, grinded red chilly flakes.  Temper mustard seeds, urud & channa dhal, curry leaves, asafoetida and add to the flour.  Mix the flour, add water and make it into thick batter as we make for kozhukattai.  Now in a Idli cooker.. roll the batter to Kozhukattai and steam for 15 mins.. Your Nutritious / Traditional / Forgotten Pidi Kozhukattai Recipe is ready.  Serve with Joy and Serve with Pride.

Thavala Vadai

தஞ்சாவூர் ஸ்பெஷல் தவள வடை 

Thavala vadai is a famous recipe from Tanjore brahmins.. The speciality of this thavala vadai is making it in Irumbu Satti on medium flame and to have as evening snacks between 3 to 4 pm. Rama's Cafe in Andar Street, Trichy and Tirunelveli Mittai Kadai near Madley Subway, T.Nagar are famous in making Thavalai Vadai still now. One can feel the real taste in these shops. Some can question what is difference between Thavala Vadai and paruppu vadai. But the speciality in thavala vadai is there is no onion / pepper / sago / jeera in Thavala Vadai. In those days, 30 years back, once we reach home after school, my Dad used to make once in 15 days, we used to finish everything in minutes. Since he was from Tanjore, he used to explain the making of Thavala Vadai.... and here goes the ingredients and recipe, which is still in my memory.

Thur Dal, Urud Dal - each 100 gms

Channa Dhal - 150 gms

Paasi Paruppu - 50 gms

Raw Rice (Ponni) - 150 gms

Green chilly & Red Chilly - 2 each (according to spicy level)

Coconut - 1/2 moodi

Ginger - 1 inch size

Salt - as required (Use kaluppu for best taste)

Curry leaves - a bunch

Oil - for frying

Soak dal, rice for 2 hours. Strain water and coarse grind with Ginger, Green chilly, Red Chilly and Salt. Remove and mix grated coconut and finely chopped curry leaves to it. Make it into vadai and deep fry in Oil in flat irumbu chatti, as it maintains heat on medium flame. Special Thavala Vadai is ready to serve. 

Serve with Joy....!!! Serve with Pride....!!!

Andhra Tomato Pappu

Andhra Tomato Pappu....

Tonight's Dinner special with Dosa.

theesukondi....!!!!

Andhra Tomato Pappu : A simple authentic recipe from interior andhra pradesh not of our brahmins. But a cusine that goes very well with steamed rice, roti, chappati, etc.

Pressure cook 1 cup of Tur dhal, strain water, mash it and keep aside. In a kadai, add oil, splutter mustard seeds, cumin seeds, crushed garlic pods (5-6 nos), 2 slitted green chillies, 3 red chillies, and sliced onion one by one and saute until golden brown. Add tomato and mashed dhal, mix well, sprinkle turmeric powder, salt and mix well. Add 1 cup of strained dhal water, add curry leaves, mix well and keep in medium flamed covered with lid for next 3 - 4 minutes. Once cooked remove, garnish with finely chopped coriander leaves and serve hot. Your special Andhra Tomato Pappu is ready. A very easy, simple and tasty recipe.

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.

Pudhina Rasam

Today's special at home is Pudina Rasam புதினா ரசம்

This rasam is also a traditional one made at our houses in interior villages.  The mint with tamarind cleanses our blood and make us secrete new Red blood cells also.  புதினா, ரத்தத்தை சுத்திகரிக்கும்..  Once in a fortnight, intake of this traditional Pudhina Rasam would result in good effect on our body and makes us fresh always, and gives good relief from Tension, hyper-stress, etc.

தேவையானவை: புதினா – ஒரு கப், மிளகு, தனியா, சீரகம், துவரம்பருப்பு – தலா ஒரு டீஸ்பூன், புளி – எலுமிச்சை அளவு, பெருங்காயம் – சிறிதளவு, கடுகு, நெய் – தலா அரை டீஸ்பூன், உப்பு – தேவையான அளவு.  Fresh Mint Leaves - 1 cup, Pepper, Jeera, Dhaniya and Tur Dhal - 1 tsp each. Tamarind - 1 lemon size soaked and squeezed, Mustard seed, asafoetida 1/2 tsp for tempering, salt, water as required and Ghee - 1tsp.

செய்முறை: வாணலியில் நெய் விட்டு புதினாவை லேசாக வதக்கவும். மிளகு, தனியா, சீரகம், துவரம்பருப்பை ஊற வைக்கவும். புளியைக் கரைத்து உப்பு சேர்த்து கொதிக்கவிடவும். ஊற வைத்த பொருட்களுடன் புதினாவை சேர்த்து நைஸாக அரைக்கவும். புளித் தண்ணீர் கொதித்ததும், அரைத்த புதினா கலவையை சேர்த்து,  ஒரு கொதி வந்ததும், தண்ணீர், உப்பு சேர்த்து, நுரைத்ததும் இறக்கவும். நெய்யில் கடுகு, பெருங்காயம் தாளித்து சேர்க்கவும்.