AIKANTHIKA

Cuisine: North India INGREDIENTS: Bottle gourd – 2 kg Raw papaya – 500g Jaggery – 6 cups Coconut oil – 10 tablespoons Crushed green cardamom – 2 Cashew nuts – ½ cup Salt – a pinch Coconut milk – 3 teaspoons Nutmeg powder – ¼ teaspoon Saffron – 3 strands METHOD: Peel the bottle gourd and cut it into small, holdable pieces. Grate the pieces and place the grated bottle gourd in a colander. Leave it for 30 minutes without squeezing. After 30 minutes, lightly press the grated bo

Cuisine: North India INGREDIENTS: Potato – 4 medium Spinach – 3 bunches Green chilies – 3 Oil – 3 tablespoons Cloves – 3 Cinnamon – 1 inch Bay leaf – 1 Onion (chopped) – 2 Ginger garlic paste – 2 teaspoons Tomato (chopped) – 1 Turmeric powder – ¼ teaspoon Asafetida – a pinch Garam masala powder – 1 teaspoon Kasuri methi (dried fenugreek leaves) – 1 teaspoon Salt – as required METHOD: Chop the potatoes in half and boil them in water until cooked. Do not overcook them; they s

Cuisine: Andhra Pradesh, India INGREDIENTS: Bottle gourd (peeled and chopped) – 1 kg Tomato (chopped) – 4 Green chilies (slit) – 10 Garlic cloves – 7 Tamarind (torn into small pieces) – marble sized Oil – 4 tablespoons Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required METHOD: Chop Ash gourd into big chunks. Remove a little of the soft part on top