AIKANTHIKA

Cuisine: Andhra Pradesh, India INGREDIENTS: Dough Whole wheat flour (sieved through a thin cloth or fine sieve) – 1.5 kg Salt – 1 teaspoon Filling Jaggery (grated) – 1.5 kg Groundnuts – 750g Sesame seeds – 250g Cashew nuts (chopped into small pieces) – 350g Coconuts (shredded) – 4 (small to medium sized) Cardamom powder – ½ teaspoon Oil – for deep frying METHOD: Heat a pan and dry-roast the groundnuts until slightly golden brown. Remove them from the pan and set aside. In

Cuisine: Andhra Pradesh, India INGREDIENTS: Tomatoes – 500g Oil – 2 tablespoons Green chilies – 10 Garlic cloves – 10 Coriander leaves (chopped) – 1 tablespoon Salt – as required Turmeric powder – ¼ teaspoon METHOD: Wash the tomatoes and remove the tops. Chop them into medium-sized pieces. Heat oil in a pan and add the chopped tomatoes. Cook until all the water has evaporated and the mixture become thick. Turn off the stove and let them cool. Fry the green chilies in a litt

Cuisine: Kashmir, India Tabak Maaz is an important part of Kashmiri Wazwan, the elaborate multi-course feast prepared for weddings, celebrations and other important occasions. It is one of the dishes traditionally served early in the feast, and preparing it properly is considered a demonstration of the waza's skill. INGREDIENTS: Lamb Ribs – 1 kg Cinnamon – 4 inches Black Cardamom – 6 Green Cardamom – 10 Bay leaf – 2 Cumin seeds – 2 tablespoons Fennel Seeds – 1 tablespoon Drie