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Wednesday, 6 December 2017

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.

Friday, 1 December 2017

Garlic Chutney

Recipe : Garlic Chutney
Posted by Chef Swaminatha Sharma
Posted on 01/12/2017

10 pods of Garlic
10 nos of Red Chilly
1/2 inch size Tamarind
1/2 Tomato
Salt As required
Water as required
Gingelly Oil 4 tsp

Preparation Method : Just raw grind Garlic pods, red chilly, tamarind and tomato in a mixer to a find paste.  Heat Oil in pan and pour on the Paste.  No sauting, no frying. Just simple to make, Tasty and Yummy side dish for our South Indian Traditional Dosa / Uthappam.  Goes yummy with our Traditional soft Idly too

Karthigai Deepam Specials


3 urundaikalaiyum ore methodil than seya vendum, alavum ondre than. anal thani thaniye seiya vendum oru periya thambalathil. Oru kilo nrl poriyai sutham seithu pottu arhil konjam yelapodi, sukku podi thuvi athanudan migavum melliyatha podi podi yaga narukkiya thengai pottu nandraga kalanthu vaikkavum. Oru vanliyil 400 gram pagu vellam podithu pottu sirithu thanni ootri kothikka vaithu pagu patham vantha vudan (kothiklum vellathai oru thanni ulla pathirathil pottal athu ulle poi utkarum, athai eduthu urutinal kaiyil ottamal urundaiyanal nalla patham) athai irakki konjam ariyavudan ilamsuttodu pori mel parappi ootri nandraga karandiyal kallli kaiyil konjam arisi mavu thotu kondu urudai pidithal nandraga varum

Oru tumbler arisi., arai tumbler kadalai paruppu, arai tumbler thuvaram paruppu. 2 hour ooravaithu vadi kati mixiyil pottu athanudan 6 milagai, konjam perungayam potu araithu athanudan thevaiyana uppu, Karuvepilai serthu kalakli, dosai kallai aduppil vaithu 2 karandi mavu ootri konjamaga parappi atham mel suthi 5/6 ottaigal pottu ottaiyilum, mavai suthiyum ennai ootri aduppai simmil vaithu irandu pakkamum thiruppi pottu Sivakka vega vaithu eduthal moru moru kara kara endru adai ready

oru tumbler raw rice 3 hours oora vaithu vadi kati mixiyil pottu konjam thanni Ootri nandraga myya arrithu, meendum athil kal kilo vellam podithu potu athanudan oru rasthali vazhai pazham urithu potu arraikkavum athanudan konjam kothumai mavu, nandraga poditha cashew, batham, elakkai 5 spoon urulkiya nei serthu idli mavu pathathukku karaikkavum.

Oru vanliyil ennai ootri kainthathum mavai oru chinna kuzhi karandiyal eduthu ennaiyil directaga ootri aduppai simil vaithu appathin mel ennaiyai karandiyal eduthu eduthi ootri thiruppi pottu sivantha vudan eduthal suvai mikka nei appam ready.

Karthigai Deepam Wishes

Thursday, 30 November 2017


Recipe : Thirupagam.
Posted by Krithiga Sathya Narayanan
Posted on 27/11/2017
A traditional recipe from thirunelveli district.

Ingredients :
Besan flour-1/2cup
Jaggery-1 and 1/2cup
Cashew powder-1/4th cup
Saffron -2 pinches
Edible camphor-a pinch

Preparation Method : 
1. Mix milk, saffron and besan flour without any lumps.
2. In a kadai add this besan mix. Keep Stirring.
3. Once it’s thicken, add powdered jaggery, let it cook well. Add ghee and mix well.
4. Once it gets nice thick, add powdered cashew, and camphor. Switch off.

Don’t cook for long after it gets thick at the end. It should be like Halwa consistency.   I added jaggery instead of sugar for healthier version. Actual recipe is made from sugar.

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.

Til Rice

Recipe for Till Rice 
Posted by Poornima Prabhakar
Posted on 29/11/2017

For Roasting:
Peanut 1cup Roasted (With Skin)
Coconut 1/2 Cup
White Thill 2Tbl Spoon
Red Chillies - 8 (According to Spice Level)
For Temper:
Mustard 1Spoon
Channa Dhaal 1Spoon
Red Chillies 3
Curry Leaves 1 handful
Peanut 1 Handful

Procedure  :  Dry roast all the ingredients one by one and grind in mixie once cooled.  Keep rice in cooker in the ratio of 1:2 of rice and water. Make sure the rice is not mushy. In Kadai, Temper the ingredients mentioned. Add little hing and add the rice and salt. Switch off the flame and finally add the powdered mixture. If required we can add paruppu podi. This will enhance the taste.. Mix and serve with hot potato fry or appalam or vadaam.

Nellai's Salna

Today's 30/11/2017 Recipe : Nellai's Salna
(A typical Road Side watery Gravy for Chappathi / parota / Dosa)

Some of the best Road Side Hotels in Tamilnadu serves a typical Watery gravy (Salna) for Parota / Chappathi.  Whenever one goes on tour, would sure have Parota / Salna, which tingles the taste buds.  Salna, the road side gravy sometimes goes yummy with Big dosa and soft / sponge Idlis too... Its nothing but a plain, watery spicy gravy packed with awesome flavour.  You cant find any vegetables except onions and skin of tomatoes and a layer of Oil floating on the top of the Salna.  In today's recipe, we shall try to make out this Road Side Salna.

In a Kadai, add 2 tsp of oil, add Elachi 2 os, cinnamon 1 stick, cloves 2/3 nos, Fennel seeds (Sombu) 3/4 tsp, then chopped onion, tomatoes and cook until meshy.  Add aaharam's Red Chilly powder 1 tsp, Coriander, Jeera and Turmeric powders 1/2 tsp each and mix well.  Remove and allow to cool.  Add to this 3 tsp of grated coconut, Poppy seeds 1/2 tsp and 5 nos of cashews and grind with water to a smooth paste and keep ready.  (By the aroma itself, one can find the real taste of salna)

In a flat bottom cooker base, add 2 tsp of oiladd chopped onions, fry till transulent, add hand full of mint leaves, add GG paste and tomatoes one by one until all turns mushy.  Now add the grinded masala paste, add required salt, little turmeric powder if needed for perfect colour.  Add required water and pressure cook for 1 whistle.  Once you open the cooker, you can see layer of oil floating on top and you get the perfect aroma of Salna.  If you feel its more water, allow to open cook for another few minutes in medium flame until you get the required consistency.  Remove from flame and garnish with finely chopped Coriander leaves.  Your yummy, special road side hotel's, water gravy @ Salna is ready to serve.

Please try at home and you will never ever go for these recipe again to hotels... Please let us know your feedback with your posts. Thank you
(Shall upload picture later once finished)

Tuesday, 28 November 2017

Soya Chunks Galatta

Recipe : Soya Chunks Galatta
Posted by : Chef Swaminatha Sharma
Preparation time : 5 mins
Marination time : 15 mins

Preparation Method : 50 gms of Soya Chunks boiled in water, squeezed and washed in running water, squeezed and keep ready. In a bowl add 4 tsp of Fresh Curd, 1/2 tsp of turneric powder, each 3/4 tsp of Red Chilly, Coriander, Jeera powders required Salt, 1 tsp of GG paste, 1/2 tsp of Vinegar and mix well with the chunks.  Marinate them and keep in deep freezer for about 15 mins.   In a chinese wok, add 2 tsp of Oil and keep in high flame. Once fumes starts, add the marinated chunks and add 1 arc of curry leaves.  Mix well.  Now add Tomato sauce and soy sauce and saute well again high flame until water is gone and the the chunks gets dry.  Remove from flame, place in a serving tray, garnish with finely chopped coriander leaves, and serve hot as Side dish or Starter or Snacks.

Monday, 27 November 2017

Curry Leaves Kuzhambu

Recipe : Curry Leaves Kuzhambu 

Dear Members... Here is video making of Traditional / Authentic Curry Leaves Kuzhambu explained in correct proportion and procedure by Mrs. Ganesan, Samayapuram, Trichy on 26/11/2017 at their residence.  This recipe is a medicinal recipe and almost suitable for all age people and especially in this Winter / Rainy season, is an authentic dish from Tanjore delta, especially by brahmins.  This Kuzmabhu goes yummy with steamed rice and curd rice, and keeps our stomach free and clean from digestion complications.

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