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.....!!!!

Coconut Kalakand

Coconut Kalalakand

Posted by Annnapoorani Ganesan

Posted on 10/07/2017

Ingredients

Freshly grated coconut 1 cup

Sugar 3/4 cup

Cardamom powder 1 tsp

Milk 3/4 cup

Ghee 1 tsp for greasing

Sliced pistachio 1 tab sp for garnishing.

Method

Grease a plate with ghee and keep ready.  Take thick bottomed pan, add all ingredients except ghee and pistachio.  Heat and stir continuously until leaves the side of the pan and finally add 1 tsp ghee.(option).  Pour into the greased plate and pat to spread evenly.  Garnish with Sliced pistachio and press them gently.  Let them cool.  Cut into desired shape.

Besan Koya Burfi

BESAN KHOYA (KOVA) BURFI
Posted by Rekha Iyer
Posted on 10/07/2017

Ingredients
• 1 cup besan – chickpeas flour/kadalai mavu
• ½ cup khoya – kova
• ¼ cup powdered sugar
• 1 tsp – chopped cashewnuts
• ½ tsp of elaichi powder
• ¼ cup ghee
Method
1. In a pan heat 2 tsp of ghee, add cashewnut pieces and fry until light golden brown, drain chashewnuts and keep aside. 
2. Add the remaining ghee and roast besan / kadalai mavu in slow flame with continuous stirring until it becomes light brown, aromatic and ghee starts to separate. (take care that no lumps are formed)
3. Off the flame. Pour besan to a plate and allow besan to cool a bit. 
4. While besan getting cool, in the same pan roast kova for 2-3 minutes on low flame until it gets loosen up. 
5. Now add powdered sugar, roasted cashewnuts, elaichi powder & besan to kova & mix well till the besan leaves side of pan and not sticky any more.
6. Grease a plate with little ghee and transfer burfi mixture, level it up even with help of spatula.
7. Allow the burfi to cool for 45 minutes and cut in square or diamonds.
8. U can use sliver warq to enhance presentation.

Medical Miracle Powder

Medical Miracle Podi

Curry leaves - 100 gms, Dried Ginger @ Sukku - 10 gms, Pepper - 10 gms, Thippili @ Kandanthippili - 10 gms, Black Seasame - 50 gms, Urud dhal (Black) - 50 gms, Aaharam Asafoetida - 20 gms.

Sun dry all the ingredients above and powder it and mix well. Have it daily in cooked rice with Ghee / Gingelly oil, according to taste. This Miracle Podi can be had with Idli / Dosa too. This powder controls Asthma, stops cough and cold, digestion troubles, constipation and keeps body in good health. 

இதனால் ஆஸ்துமா நோயாளிகள் இயல்பாக காணப்படுவார்கள், சளி, இருமல், வாயு கோளாறுகள், வயிறு உப்பசம், சீரான கோளாறுகள், மலச்சிக்கல் போன்ற உபாதைகள் உடனே தீருவது திண்ணம்.

Kaakarakaya Ulli Kaaram (Bitter-Gourd Spicy Onion Gravy)

Rayalaseeema Special - Kaakaraya Ulli Kaaram
காகரகாய உள்ளி காரம்

This recipe is again from Rayalaseema village recipe being made with Bitter-Gourd especially with Onion and Chilly Powder with no major other ingredients except for tempering.  This would go good with Plain Rice and other Major dishes.  Please try and get us your feedback in the group.

Bitter Gourd - 3 nos (medium long size)
Pyaaz (Onion) - 4 nos (Big size - finely chopped)
Green chilly - 3 to 4 nos
Curry leaves - 2 arcs
Turmeric powder - 1/2 tsp
Red Spicy Chilly powder - 1 & half tsp
For tempering - Mustard seeds, urud dal and channa dhal
Salt as required
Oil - 100 to 150 ml
(Oil is more required for this special dish)

Finely chop onions, add salt, turmeric and chilly powder, mix well.  Meanwhile peel outer skin of bitergourd, cut into 3 pieces and remove seeds.  Stuff this onion mixture inside and keep the remaining.

In a non-stick  kadai add more oil 100-150ml, temper mustard seeds, urd and channa dal, add slitted green chillies, add curry leaves and place the stuffed karela in the pan.  Once half cooked, add the remaining onion mixture, add little water, mix well and cover with lid for 10-15 mins until cooked.  Remove lid and mix well and sprinkle water if necessary.  Check salt for taste.  Cover again and cook for 5 mins until Bittergourd is fully cooked.  Your spicy Rayalaseema Special Kaakarakaya Ulli-Karam is ready to serve with any main courses.

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

Kaakarakaya Pulusu

Ananthapur Special Kaakarakaaya Pulusu
அனந்தப்பூர் ஸ்பெஷல் காகரக்காயா புலுசு

This is a special dish from Ananthapur of Rayalaseema, Andrapradesh. Kaakarakaaya is nothing but our Pagarkkai (Bitter-Gourd), which is a semi gravy recipe. Normally Pulusu would be watery. But the speciality of this Kaakarakaya Pulusu of Ananthapur would be Semi-Gravy, which goes very yummy with boiled rice or as a side dish too. Since this contains Garlic, Ginger and Onion as main ingredients, those who dont like can stay away. I got this recipe from one of my friend from Andhra Pradesh on phone today and just posting it. Will make video and post in due course of time. Meanwhile, please try this special recipe and let us have your feedback.

Ingredients : Cut 4 bitter-gourd into slices, boil in water along with little turmeric and salt, drain it and have a shallow fry in oil and keep ready.

Other ingredients are :- Salt, 2 green chillies, 2 dried red chillies, Oil as required, Ginger-Garlic Paste, Jeera, Chopped coriander leaves, Curry leaves, Turmeric powder and Chily powder 1 tsp each, 1-Tomato, finely chopped, 1/2 inch size Jaggery, Thick tamarind Juice, 4 nos sliced onions (Round shaped) and Masala Paste.

Masala Paste : 1-Onion, 1-Tomato, Cinnamon, Cloves each 2 or 3 pieces, Coriander Powder 2 tsp, Grated Coconut 1/4 cup. Grind all the above with water to a paste and keep ready.

In a kadai, add oil, splutter mustard seeds, jeera, curry leaves, add green chilly, red chilly, Onion and cook well. Once cooked now add Cooked Bitter-gourd and saute well. Add Chilly powder, turmeric powder and mix well and allow to cook. Then add the Masala paste, ginger-garlic paste and saute well, until raw smell goes. Now add the thick squeezed tamarind juice, add required salt and allow to cook for 5 mins in medium flame. Add jaggery, mix well and serve hot.

your Special Ananthapur Kaakarakaya Pulusu is ready...!!!!
Serve with Pride... Serve with Joy...!!!

Moth Beans / Chenna Masala Gravy

Moth Beans / Chenna Masala Gravy
Posted by : Krithiga Sathya Narayanan
Posted on : 15/06/2017

Moth beans / thattai payaru ( small size) -1/2 cup
Brown Chenna-1/2 cup
Onion-1
Tomato-3
Ginger
Garlic-4
Red chilly powder 
Turmeric powder 
Dhaniya powder
Mango powder 
Chenna Masala powder 
Whole garam masala 
Cumin seeds 
Green chilly-1

Preparation Method.
1. Soak moth bean and Chenna overnight. Cook for 6 whistles. 
2. In a kadai, add oil and ghee. Add cumin seeds, bay leaf, cardamom, Cloves, cinnamon sticks. 
3. Grind onion, green chilly, garlic and ginger. Add this paste. 
4. Cook till raw smell goes. 
5. Add tomato purée. Add salt. Add all powders. Let the oil comes out. Then add cooked Chenna and beans. Add enough water. Let it cook for 10 minutes. Garnish with coriander leaves..!

Millets Adai

Traditional Siruthaniya Adai (Millets Adai). 

This is one of the best food which our grannies had to sustain good health. The main reason for having these millets into our food is as follows.

Kezhviragu & Kambu : reduces cholesterol

Kudhiravaali : Controls heart diseases

Kezhviragu : Rich in fiber & controls sugar

Saamai : maintains good Spinal chord

Varagu : Reduces weight & Stress remover.

Millets (Siruthaaniya) Adai : 

Soak 200gms of Kambu, Kezhviragu, Solam, Kollu, pasi-payaru, Kudiravaali, Saamai, varagu and Urud dhal and 5 tsp of Kondakadalai for 8 hours. Grind along with Ginger, Garlic, Salt and Red chilly. No fermentation is required. Mix fresh drumstick leaves to the batter and make Adai. (You can mix finely chopped onions to the batter if you wish for further taste). Serve hot with spicy red / green chutney.

Especially kids will love this combinatin of food and make them hale and healthy. This is best for aged person to maintain their good health. Twice a week would defenitely change your health sustainable. Try and get us your feed back.

Alu Wadi (Pathra)

Recipe : Alu wadi (Pathra)

Posted by : Annapoorani Ganesan

Posted on : 06/06/2017

Ingredients

Colocasia leaves(Arbi ka pathha) 10

Jaggery 1 tab sp

Tamarind Pulp 2 tab sp

Red Chilli powder 2 tsp

Haldi powder 1 tsp

Khuskhus 1 tsp

Coriander powder 2 tsp

Sesame seeds 1 tsp

Jeera 1 tsp

Besan 2 cups

Salt to taste.(app 2tsp)

Method  :  Wash the leaves and pat them dry. Remove the stems and trim the veins which are a little thick. (Use rolling pin to flatten).  This makes its easier to roll them.  First dry fry the besan in a pan into aroma comes.  After cooling,  Take a bowl, add tamarind water haldi powder, chilli powder, daniya powder, garam masala powder, jeera powder,jaggery,salt and besan and mix. If it is too runny add a little more besan, the consistency should not be runny.  

Take a leaf. Place is on a plain surface such that the darker side is downwards and the lighter side is upwards also the narrow tip should face towards you. Now apply a thin layer of the mixture evenly. Place another leaf in the same way but this time the narrow tip should be in the opposite direction. Repeat for 4 to 5 leaves.

Now fold from left up to middle then from right up to middle. Apply the paste on all folded portion.  Now Roll tightly from top to bottom and keep aside. If you feel its unrolling tie a string around it so that the roll doesn't unfold.  Grease the plate of the steamer. Put the roll in a cooker and steam for 20 to 30 mins. Roll them in khuskhus and let them cool. (You can keep in refrigerator) remove and cut into rolls.  Heat oil in a pan,add jeera and sesame seeds.  Add the rolls and shallo fry till crisp.   (Also you can deep fry.)

Special Potato Masala

Special Urulaikizhangu Masala.

Boil 2 big potatoes, peel skin, add pinch of turmeric powder, chilly powder to taste, chopped coriander leaves, 1/2 tsp of Garam masala Powder mash with hand and keep ready.

In a heavy bottom kadai, add oil, splutter mustard seed, add urud dal, channa dal, finely chopped onion, green chilly and chopped curry leaves and saute will until golden brown in medium flame. Now add seasame seeds and Saunf (Sombu) and mix well. Now add the mased & mixed potatoes to it. No water to be added. Saute well until cooked. and serve hot in the Leaves. 

This Special Urulukizhangu Masala served in Nagappattinam Mittai Kadai in South mada Street, Madurai.

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.

Bangaladumpa Iguru

Today's 06/06/2017 special recipe is from interior Andhra Pradesh again. When I was studying in Rajahmundry during 1980, (37 years back), my mom used to do this Bangaladumpa Iguru (Potato Curry) on a regular basis. Yesterday while talking to one of my telugu student, I immediately got into mind and asked daughters, who told to prepare today, so that they can have for morning and afternoon lunch. Here is the recipe for authentic / special Bangaladumpa Iguru.

Potatoes - 3 (cut into cubes)

Onions - 4 (cut lengthwise)

Green chillies - 5 (slit lengthwise)

Curry leaves - 2 sprigs 

Coriander leaves - 3 sprigs (chopped finely)

Bay leaves - 4 

Cloves - 3 (lavangalu)

Dalchini - a small stick

Chilly powder - 1 tb sp

Turmeric powder - 1 t sp

Salt to taste

Oil - 2 tb sps

1 cups of water

In a kadai add oil, saute cloves, dalchini, bayleaves, green chillies, onion and curry leaves. Once onion is golden brown, add cubed / diced potatos, sprinkle turmeric and chilly powder and cover with lid and let it cook in medium flame for 2 to 3 mins. Remove lid, add 1 cup of water and bring to full boil until potatoes are cooked. This should reach a semi solid state like gravy. Once finished, remove and garnish with coriander leaves and serve with steamed rice, roti or chappathi. Your special Bangaladumpa Iguru is ready.

Kalyana Rasam

KALYANA RASAM Recipe with Powder

Posted by : Swaminatha Sharma

Posted on : 04/04/2017

Today I am to post the secret of making typical Kalyana Rasam. During my cooking days with my Chef during 1992, I learnt this recipe. The main secret of flavour / aroma lies with the making of the Typical Kalyana Rasam, which is given below. (i Never revealed this secret till now to my wife or my daughter who is pursuing Chef course)...

The secret of Kalyana Rasam Powder lies with the ingredients which we grind. Here is the perfect measurement of Kalayana rasam powder... 

கடலைப் பருப்பு - அரை கப் | channa Dal - 1/2 cup

தனியா - 1 கப் | Dhaniya - 1 cup

மிளகாய் வற்றல் - 2 | Red chilly - 2 nos

மிளகு, சீரகம், - 1 ஸ்பூன் | Pepper & Jeera - 1 spoon

மஞ்சள் தூள், பெருங்காயம் - 1 ஸ்பூன் | Turmeric powder & Asafoetida - 1 tsp

This is the ratio for grinding the Rasam Powder... This has to dry roasted in a kadai and allowed to cool and powdered in mixie and kept ready.

Now bring to boil Tamarind juice along with turmeric and Kal-Uppu (Salt). Once boiled, add cooked / mashed Tur dal, add chopped 1 no tomato and bring to full boil again. Once everything is cooked, add the grinded powder and mix well and add adjust salt to taste and Water to its consistency.... Ellam kan thittam thaan.... Once starts to boil, switch off, temper with Mustard seed and Curry leaves and garnish with more chopped coriander leaves. Your yummy / special Kalyana Rasam is ready to serve with steamed Rice.

500th Post

#Happy_Moments

#happymoments #aaharamrocks #Party_Time #Celebrations

Dearest Aaharians, In a short period of time, our Aaharam website has reached 500 posts with recipes / cuisines from various members of aaharam Group. This was possible only with your immense contribution to the group, to sustain our traditional dishes and other variety of cuisines from various parts of our country, to our followers.

This is the time to express my special thanks whole-heartedly to all of you Aaharians, right from the inception of the group to till date, my ex-admins, ex-friends, and all the present admins. We have reached a milestone on our website today 05/05/2017, reaching 500 posts and hope to reach further with more cuisines / recipes with a traditional touch to sustain for ever. Let me also try to assure that in near future you would have lot of video recipes which would be very easy too.

May I request you all at this juncture to pour in your ideas, suggestions, etc as to how to take it further heights....!!!

With namaskarams to all elders and Aaseervathams to youngers in this group.

I remain - Swaminatha Sharma with Malathi Swaminathan

Paneer Masala

Recipe : Typical Paneer Masala
Posted by : Swaminatha Sharma
Posted on 14/09/2016

Finely chop 2 tomatos and 2 onions. Keep ready the panneer to cubes of required sizes (Pref 1/2 inch size would be tasty). In a wok, add 2 tablespoon of oil, saute onion and tomato and bring to mashed form. Add ginger-garlic paste to your spicy level. Add turmeric, Kashmiri / Warangal chilly powder, dhaniya and jeera powder and saute in high flame. Sprinkle water to need. Now time to add chopped Panneer and 1 tablespoon of Thick curd and 50 ml of Milk. Add salt to required taste and mix well in high flame. Check the consistency to suit your level. Remove and garnish with chopped coriander leaves and serve hot with Roti / Pulka / Naan / Pulav....