Peerkangai Gotsu - பீர்க்கங்காய் கொத்ஸு

Peerkangai Gotsu - பீர்க்கங்காய் கொத்ஸு

No Onion - No Garlic Recipe

Peel 1/2 kg Peerkangai skin, chop to 1 inch cubes. In a bowl, add chopped kai, turmeric powder, 1 green chilly and bring to boil. Remove water, allow to cool and mash it and keep ready. In a kadai add oil, temper mustard seed, curry leaves and finely chopped shallots (optional) and pour tamarind water, and bring to boil until raw smell goes. Now add the mashed veggie, chilly powder, dhania powder, pepper powder and jeera powder, required salt and mix well. Bring to boil and remove from flame. Serve hot with dosa / Idly / Pongal / Rice of your choice. Garnish with finely chopped coriander leaves.

Flat 10% Discount

Flat 10% discount on all the below Aaharam products

1. Aaharam Filter Coffee
2. Aaharam Asafoetida
3. Special Sambar Powder
4. Special Rasam Powder

Book your orders on 30/09/2017 @ www.aaharam.org.in
*(For one Day on online booking only)

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

Methi Corn Pulav - மெத்தி கார்ன் புலாவ்

Methi Corn Pulav - மெத்தி கார்ன் புலாவ் 
Posted by Krithiga Sathya Narayanan
Posted on 25/09/2017

Rice-2 cups 
Methi- 1 cup
Corn-1/2 cup
Onion-1
Tomato-1
Ginger and garlic paste
Green chilly paste
Turmeric powder
Red chilly powder
Cumin powder
Coriander powder( each 1/2 tea spoon)
Garam masala- 1 tea spoon 
Cinnamon stick -1
Cardamom-2
Bay leaf -1
Jeera-1 teaspoon 
1. Soak rice for 30 minutes. In a kadai add oil and butter. Add whole garam masala. Then add onion, then gg paste, green chilly paste. 
2. Add tomato. Then Methi leaves, corn. Mix well. Add all powders, soak rice, salt and 3 cups water. Close the lid and cook for one whistle. Remove and cool . Gently mix with fork.

Chettinad Special Karakuzhambu - செட்டிநாடு ஸ்பெஷல் காரக்குழம்பு

Today's 27/09/2017 Recipe

Special Karaikudi Chettinad style Karakuzhambu

செட்டிநாடு ஸ்டைல் ஸ்பெஷல் காரக்குழம்பு 

This special Karaikudi Style Chettinad Karakuzhambu is made at many times to sustain good health. If any of the relatives are visiting home, this cuisine would form part in the food menu. The main reason to serve this Kuzhambu is that it just stops people from Ulcer of any types, for Pepper the main ingredient along with Garlic and Jeera and Gingelly oill in perfect ration blended and grinded. This recipe I got from my karaikudi friend now residing in Madurai with her family. Recipe given below

In a Kadai add gingelly oil 1 tsp, and fry pepper 1/2 tsp and Jeera 1/2 tsp, add chopped onion-4 nos, garlic pods 4 nos and grated coconut 2 tsp, until aroma arises. Allow to cool and grind to powder. In a boil, take tamarind juice, add chilly powder, turmeric powder 1/2 tsp each, dhaniya powder 2 tsp, and required Rock salt, and the Grinded Powder mix well in tamarind juice and keep redy. In a kadai, add gingelly oil 3 to 5 tsp or to your required level, temper mustard seed, asafoetida and curryleaves. Once tempered, add the mixed tamarind juice and keep in medium flame until oil ooze out, and forms on the top as layer. Your typical Chettinad style special Karakuzhambu is ready to serve with steamed rice. Goes yummy with potato fry / pappads etc.

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

Pidi Kozhukattai

Special Fatafat Pidi Kozhukattai

Very simple.... Just take Boiled Rice and saute in high flame until aroma arises. Grind to fine powder in Flour Mill and keep in stock. Take 1 cup of Boiled Rice Flour, add chopped coconut, green chilly, finely chopped curry leaves and coriander leaves, and salt. In a kadai temper mustard seed, urud dal, channa dal, and asafoetida and add to the flour. Mix well with sprinkle of water and make it to Kozhukukatti and steam boil.... Your yummy Boiled Rice Pidi Kozhukattai is ready. Can make fatafat in 10-15 mins time, which is good for health too.. Kids like the aroma of the boiled rice and will sustain energy also for them.. This can be either morning tiffin or evening snacks also....

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

Kitchen Tips # 27

Kitchen / Cooking Tips # 27

1. To prevent coconut oil from freezing in winters, add a little castor oil to it.
2. Store ginger under the soil to keep it fresh and take it out when needed.
3. To keep potatoes from budding, place an apple in the bag with the potatoes.
4. To get more juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.
5. Potatoes will remove food stains off your fingers. Just slice and rub raw potato on the stain and rinse with water.
6. To avoid tears in the eyes while chopping onions, soak them in cold water with their skins on for some time before cutting them.
7. If you have a problem opening jars: Try using latex dish washing gloves. They give a non-slip grip that makes opening jars easy.
8. If you accidentally over-salted a dish while it's still cooking, drop in a peeled potato -it absorbs the excess salt.
9. Used coffee powder and tea leaves are good for cleaning greasy vessels.
10. While cleaning vessels for better results, add a handful of common salt to the cleaning powder.
11. To easily remove burnt-on food from your frying pan, simply add a drop or two of dish soap and enough water to cover the bottom of the pan, and bring to a boil on the stove-top. Frying pan will be much easier to clean.
12. Do not throw away the skin of cardamoms. Mix it with tea leaves to get a cardamom flavour in your tea.

Dum Aalu - Kashmiri

Recipe for Dum Aloo - Kashmiri

Cook baby potatoes, allow to cool, peel skin, saute in a pan with 2 tsp of oil and keep aside ready.  In a wok, add oil, and add chopped tomatoes, saute well, allow to cool and grind to puree and keep ready.

Now in a Chinese Wok, add 2 tsp of Butter, add Lavang, tej patta, cardamon, bay leaves and add tomato puree and mix well.  Add little salt for tomato to cook well.  Add turmeric powder 1/4 tsp, Aaharam Special Chilly Powder (for exact colour) 1 tsp, coariander powder and cumin powder 3/4 tsp each and mix well.  Add the sauted potates and sprinkle water to cook well.  Now add remaining salt for its perfect taste.  Allow to cook for 3 mins.  Now add 1 tsp of Fresh cream (if not available) Fresh Curd and mix well.  Sprinkle 1/2 tsp of Garam Masala and 1 tsp of Kasuri Methi and mix well.  Remove and garnish with Coriander leaves and serve Hot with Roti / Phulka.  

(In this picture, Onion is sliced and place above only for Taking Picture)

This is no-onion No-Garlic recipe.

Serve with Joy, and Serve with Pride

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.

Avani Avittam Wishes

Makhai - Ki - Kebab

Recipe for Makai-Ki-Kebab

Posted by Student Chef : Varshini

Posted on 05/09/2017

Get Fresh Sweet Corn, bring to boil, strain water and mash it.  Add finely chopped onion, table salt, chilly powder, green chilly, little turmeric powder, GM powder, squeeze a pinch of lemon, mix well and make into kebab of your choice and size.  Dip in Corn flour batter, roll on the bread crumbs / Semolina crumps and deep fry.  Serve hot with Tomato Ketchup.  

Serve with Joy 

Serve with Pride.

Panchamritha Thogayal - பஞ்சாமிர்த தொகையல்

பஞ்சாமிர்த தொகையல்  Panchamritha Thogayal

Picture Courtesy : Gayathri Babu

Urud Dal 2 tsp, 

Channa dal 2 tsp, 

Dry Red Chilly 4 nos, 

Aaharam Asafoetida 1 tsp, 

Curry leaves 2 bunch, 

coriander leaves 1 hand ful, 

coconut 3 tsp grated, 

Tamarind 1/2 lemon size, 

ginger 1 inch size, 

1-Tomato chopped, 

salt, oil, water as required. 

Method : Add 2 tsp of oil in kadai, and temper udur dal, channa dal, red chilly, asafoetida, curry leaves, coriander leaves, coconut ginger and tomato one by one until aroma arises. Remove and add salt and grind in mixer to chutney. Temper with Mustard seed and curry leaves. This goes yummy specially with curd rice and will rest for 72 hours if stored in fridge. If you want more quantity... increase all the above and add a handful of Pottukadalai (Fried gram) with 2 nos green chilly. 

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

Moru-Rasam

More-Rasam Recipe. 

In a small kadai, add Aaharam Asafoetida, 2 red chillies, 1 tsp Jeera and 1/2 tsp (Methi) Venthayam, dry fry until aroma arises, allow to cool. Powder and keep ready. In a bowl add 500 ml Pulicha More.. add 1/2 tsp of turmeric powder, Salt and the grinded powder and mix well. If you want thick, add 1 tsp of rice flour (this is purely optional). Keep in flame and once Noraichu varum bothu switch off and temper with mustard, jeera and curry leaves. Your yummy traditional More-Rasam, which is good for cough and cold is ready to serve. 

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

Malvani Moong Masal

Today's 22/08/2017 special - Malvani Moong Usal
posted by Swaminatha Sharma
Posted on 22/08/2017
Preparation Time : 20 Mins
Serves : 4 people

A typical / authentic recipe from interior Maharashtra with the rich spicy aroma which goes good with roti / phulka / chapathi. The real taste lies with adding of ingredients at the right stage, i.e. the masala at the end.

1 cup of fully sprouted moong dhal (cooked), 1 cup finely chopped onion, 1 cup finely chopped tomato, 1 tsp ginger garlic paste, 1/ tsp turmeric powder, 1 tsp Aaharam's special Chilly powder (can increase for more spicyness), 3/4 tsp of garam masala, 3 tsp of oil, 1 cup of water, salt to taste, chopped coriander leaves.

In a non-stick kadai, add oil, saute onion until brownish, add ginger garlic paste, and tomato and cook in medium flame until tomato is fully cooked. Mix well, add turmeric and chilly powder, add the cooked Moong Dhal (Sprouted one). Now mix well again, add 1 cup of water and cover with lid and in medium flame. Remove lid, add Garam Masala powder and chopped coriander leaves, mix well and serve hot with rotis.

Serve with Pride....!!!! Serve with Joy.....!!!!
Your Malvani Moon Usal is ready....!!!

Dal & Quinoa Dosa

Posted by Aishwarya Subramanian
Posted on 10-August-2017

(no fermentation required)
1 cup urad dhal
1 cup moong dhal
1/2 cup toor dhal
1/2 cup quinoa

Method : Wash and soak for few hours.  Grind, add required water, salt (Can also add curry leaves etc to make it more like adai).  Batter ready!!! [Urad dhal is an essential component but choice of other dhals is totally upto you-- you can include channa, rajma, green mungh and even oats]

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 .

Channa Coconut Gravy

Recipe posted by Swaminatha Sharma

Posted on 14/08/2017

Recipe : Soak 200 gms channa for 6 hours and pressure cook to 3 whistles and keep aside. Take 1 tsp Sombu, 1 tsp Jeera, 6 to 7 Red chillies and 1/2 coconut in a mixer, grind to paste and keep ready. In a kadai, add oil, temper mustard seed, urud dal, cinnamon and star annise (Annasipoo) and add chopped onion, Curry leaves and saute well till golden brown. Add the cooked channa, add salt and saute well. Now add the grinded paste, add water, cook in medium flame under cover for 10 mins. Remove lid and sprinkle Methi leaves and coriander leaves. Serve Hot.

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