AIKANTHIKA

Cuisine: South Indian Ingredients: Brown Rice Rava – 2 cups Urad dal (split Black gram) – 1 cup Salt – as required Method: Wash the brown rice rava and urad dal separately and soak both in enough water for 4–5 hours. Drain the urad dal and grind it with a little water into a smooth, fluffy batter. Add the soaked brown rice rava and salt to the dal batter and mix well. Adjust the consistency so the batter is thick; when poured from a ladle, it should fall slowly and not flo

Cuisine: South India Ingredients: Red Rice – 2 cups Urad dal (Split Black gram) – 1 cup Poha (Flattened rice) – ½ cup Fenugreek Seeds – 1 teaspoon Salt – as required Groundnut Oil – for frying Method: Wash red rice and urad dal separately until the water runs clear. Soak red rice along with fenugreek seeds in enough water for 6–8 hours. Soak urad dal and poha separately in enough water for 6–8 hours. After soaking, drain the water completely from all ingredients. Grind urad

Cuisine: South India Ingredients: Red Rice – 1 ½ cups Urad Dal (split Black gram) – 1 cup Poha (flattened rice) – ½ cup Salt – as required Method: Wash red rice and urad dal separately until the water runs clear. Soak urad dal, red rice, and poha separately in enough water for 6–8 hours. After soaking, drain the water completely. Grind urad dal and poha together with a little water to a smooth, fluffy batter. Transfer the batter to a large bowl. Grind the soaked red rice wi

Cuisine: Indian Ingredients: Whole wheat flour - 4 cups Salt - 1/4 teaspoon Water - 1.5 cups + 1 tablespoon Coconut oil - for deep frying Method: Take a mixing bowl and add whole wheat flour into it. Add salt and water to it. Knead into a soft but firm dough. Cover and set aside for 30 minutes. After 30 minutes, knead the dough again and divide into small balls (bigger than a marble and smaller than a lemon). Take a ball and dust it with dry wheat flour. Roll it evenly into a

Cuisine: Karnataka state of India Ingredients: Brown rice - 2 cups Cucumber (chopped along with the peel) - 1 cup Cooked brown rice - 1 cup Salt - as required Water - as required Coconut oil - for frying the dosas Method: Wash the brown rice and soak in water for 4 hours. Then, grind the cucumber pieces into a fine paste along with little water. Add soaked rice, cooked rice and salt to the same blender jar. Add some water and grind into a smooth batter. Transfer the batter in

Cuisine: Karnataka state of India Ingredients: Avalakki / Poha / flattened or beaten rice (made with brown rice or red rice) - 2 cups Coconut oil - 4 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split Black gram) - 1/2 teaspoon Groundnuts - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 3 Green chilies (slit) - 5 Tomato (chopped) - 2 Salt - as required Turmeric powder - 1/4 teaspoon Coriander lea

Cuisine: South India Ingredients: Brown Rice – 3 cups Urad Dal (split black gram) – 1 cup Fenugreek seeds – ½ teaspoon Poha (flattened or beaten rice) – 1 tablespoon Salt – as required Onion (finely chopped) - 3 Green chilies (finely chopped) - 5 Coriander leaves (finely chopped) - 2 tablespoons Coconut oil - for frying Method: Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek see

Cuisine: South India Ingredients: Brown Rice – 3 cups Urad Dal (split black gram) – 1 cup Fenugreek seeds – ½ teaspoon Poha (flattened or beaten rice) – 1 tablespoon Salt – as required Groundnut or Sesame oil for frying Method: Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek seeds. Add enough water to submerge them. Soak all of them for 4-5 hours. Soak poha in water for 10 minut

Cuisine: South India Ingredients: Urad dal (split black gram) - 1 cup Brown rice - 4 cups Salt - as required Water - as required Method: In a large bowl, add urad dal and enough water to cover the dal. In another bowl, add brown rice and enough water to cover the rice. Soak them for 5 hours. Then, wash soaked rice and dal 2-3 times or until the water runs clean. In a mixer jar or a wet grinder, add soaked and washed urad dal and grind into a smooth batter by adding little wat

Cuisine: North India Ingredients: Whole wheat flour - 3 cups Spinach (chopped) - 3 cups Salt - 1/2 teaspoon Ginger - 1/2 inch Green chili - 1 Coconut oil - 2 tablespoons + for deep frying Water - 3 cups Method: Heat 3 cups of water. Once the water starts to boil, turn off the stove and add chopped spinach into it. Let the spinach submerge in the hot water for 15 minutes. Then, remove the spinach from the hot water. After the spinach cools down, grind it along with ginger and

Cuisine: Karnataka state of India Ingredients: Brown rice - 3 cups Ash gourd kernel - 2 cup Poha / Flattened rice - 1 cup Shredded fresh coconut - 1/2 cup Salt - as required Turmeric powder - 1/4 teaspoon Coconut oil - for frying the dosas Method: Wash the brown rice and soak in enough water for 3 hours. Soak poha for 10 minutes. Peel the ash gourd and remove the seeds. Then, chop the ash gourd into small pieces. In a mixer jar, add chopped ash gourd and soaked poha. Grind in

Cuisine: South India Ingredients: Red Rice – 3 cups Split black gram (Urad dal) – 1 cup Fenugreek seeds – 1 teaspoon Poha (Flattened rice) – ½ cup Salt – as required Coconut oil – for frying Optional (Refer note): Onion (chopped) – 2 Green chilli (chopped) – 4 Carrot (grated) – 2 Coriander leaves – 2 tablespoon Method: Soak Red rice, fenugreek seeds, and black gram dal separately for 4-5 hours. Soak poha for 10 minutes before grinding. Grind all the soaked ingredients togethe

Cuisine: Karnataka state of Bharat Sprouted coconut will have a ball-like formation inside the nut called as Coconut Ginna in Kannada. As the sprout grows in size, the coconut ginna also grows and finally occupies the entire space available inside. The nutrients available in the coconut meat and water will be transferred to coconut ginna. They have a sponge-like crunchy watery texture with slight sweetness. They are eaten either as it is or as part of various dishes. Ingredie

Cuisine: Karnataka state of India Ingredients: Whole wheat rava (rava of ‘Jave godi’ variety wheat is the best for Uppitt) – 2 cups Water – 4 cups Onion (chopped) – 2 Green chilli (slit) – 4 Tomato (chopped) – 2 Carrot (chopped) – 1 Beans (chopped) – 4 Salt – as required Lemon – 1 (optional) Grated coconut – ½ cup (optional) Seasoning: Oil – 4 tablespoons Peanut – 1 tablespoon Cashew (chopped) – 1 tablespoon Chana dal (split Bengal gram) – 1 teaspoon Urad dal (Split Black gra

Cuisine: Karnataka state of India Ingredients: Thumbu kai (Half matured) Coconut – 1 Red rice – 2 cups Salt – as required Water – as required Oil for frying Method: Soak red rice for 4-5 hours. Grind soaked red rice with grated thumbu kai coconut and salt. There is no need for fermenting the batter. Heat dosa tawa/pan and put some oil on it. Pour a ladle full of batter in the center of the hot tawa/griddle. Immediately begin to spread it evenly with the ladle starting from th

Cuisine: Andhra Pradesh state of India Ingredients: Green gram – 2 cups Salt – as required Oil – as required Onion (Chopped) – 1 big Ginger (Finely chopped) – 2-inch piece Green chilli (Finely chopped) – 4 Cumin seeds – 2 teaspoons Method: Soak the green gram dal overnight. After soaking, grind into a fine batter along with salt and water. The consistency of the batter should be a little thicker than the dosa batter. Then take a dosa tawa/pan and let it heat. Then pour a ladl

Cuisine: South Indian Ingredients: Idli batter (Made with red rice rava only) – 16 cups (Makes 25 idlis, 5 idlis per colour) For yellow...

Cuisine: American Ingredients: Pumpkin puree – 1 ½ cups Coconut milk – 2 ½ cups Egg – 1 Coconut oil – 2 tablespoons + for frying Whole wheat flour – 2 ½ cups Jaggery – 1 cups Cinnamon powder – ½ teaspoon Vanilla powder – ¼ teaspoon Salt – a pinch Pumpkin seeds – ¾ tablespoon Method: In a large bowl, combine the pumpkin puree, coconut milk, egg, and coconut oil. Mix well. In another bowl, put whole wheat flour, jaggery, cinnamon powder, vanilla powder, salt, and pumpkin seeds.

Cuisine: South Indian Ingredients: Whole wheat flour – 1 cup Salt – as required Water – as required Oil for frying Method: In a bowl, combine whole wheat flour and salt. Add water and mix without lumps. The consistency should be watery like dosa batter. Heat dosa tawa/griddle and put some oil. Pour a ladle full of batter in the center of the hot tawa/griddle. Immediately, spread it evenly starting from the center in a circular motion in a clockwise direction to make a thin cr

Cuisine: Andhra Pradesh state of India Ingredients: Urad dal (split Black gram) – 2 cups Rice rava – 2 cups Salt – as required Oil – for frying Method: Soak Urad dal in water for 4-5 hours. Then grind the soaked dal along with a little water, into a smooth and thick idli batter consistency. Add rice rava and salt into the batter and mix. Leave the batter aside for 8 hours (generally overnight) to ferment. After fermentation, take a kadai and add 1 tablespoon of oil. Pour 6 t