AIKANTHIKA

Cuisine: India Ingredients: Coconut oil – 2 tablespoon Potatoes – 6 medium Chili powder – 2 teaspoon Turmeric powder – ½ teaspoon Salt – as required Seasoning: Urad dal (split Black gram) – 1 teaspoon Dry red chilies – 5 Mustard seeds – 1 teaspoon Cumin seeds – ½ teaspoon Curry leaves – 2 sprigs Method: Peel the potatoes and slice them thinly. Wash the sliced potatoes thoroughly in water to remove excess starch. Drain the water completely and spread the potato slices on a cle

Cuisine: Andhra Pradesh state of India Ingredients: Carrots - 1/2 kg Coconut oil - 2 tablespoons Chana dal - 1 teaspoon Urad dal - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Dry red chili - 3 Curry leaf - 1 sprig Garlic cloves - 10 Salt - as required Method: Peel the carrots and chop them into small pieces. Heat oil in a pan and add chana dal and urad dal. Then add mustard seeds and cumin seeds. Once they start crackling, add dry red chilies, curry lea

Cuisine: Andhra Pradesh state of India Ingredients: Roselle leaves - 2 bunches Onions (chopped into big pieces) - 4 Green chilies (slit) - 6 Water - 3 cups Salt - as required Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Oora mirapakayalu (see note) - 6 Minapa Vadiyalu (see note) - 1/2 cup Method: Rinse the roselle leaves and chop them coarsely. Take a heavy bottomed vessel and add chopped roselle, chopped onion and

Cuisine: Rajasthan state of India Ingredients: Urad Dal (split Black Gram) - 1/4 cup Chana Dal (split Bengal Gram) - 1/4 cup Moong Dal (split Green Gram) - 1/4 cup Masoor Dal - 1/4 cup Toor Dal (split Pigeon Pea) - 1/4 cup Salt - as required Turmeric powder - 1 teaspoon Coriander seeds powder - 1 teaspoon Garam Masala powder - 1/4 teaspoon Water - 3 cups Onion (chopped) - 2 Ginger (minced) - 1 teaspoon Garlic (minced) - 1 teaspoon Green chilies (slit) - 4 Tomato (chopped) - 1

Cuisine: Sindh Ingredients: Chana dal (split Bengal gram) - 3/4 cup Moong Dal (split green gram) - 3/4 cup Urad dal (split black gram) - 1/2 cup Salt - as required Turmeric powder - 1 teaspoon Green chili (slit) - 1 Tomato (chopped) - 2 Ginger (finely chopped) - 1 inch Coriander leaves - 1 tablespoon Water - 5 cups Coconut oil - 1 tablespoon Mustard seeds - 1/2 teaspoon Cumin Seeds - 1/2 teaspoon Dry red chili - 2 Garlic cloves (chopped) - 15 Asafoetida - a pinch Chili powder

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 3 Green chili (slit) - 2 Bottle gourd - 1 kg Salt - as required Coconut milk - 2 cups Chili powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Method: Peel the bottle gourd and chop it into medium sized cubes. Heat coconut oil in a clay pot and add mustard seeds and cumin seeds. Once they start splutteri

Cuisine: Karnataka state of India Ingredients: Sun hemp flowers - 4 cups Onion (chopped) - 2 Green chili (slit) - 3 Coconut oil - 3 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split Black gram) - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Salt - as required Turmeric powder - 1/4 teaspoon Method: Wash the sun hemp flowers thoroughly and drain the water completely. Heat coconut oil in a clay pot. Add chana da

Cuisine: Andhra Pradesh state of India Ingredients: Toor dal (split pigeon pea) - 2 cups Tomatoes (chopped) - 6 medium Green chilies (slit) - 2 Water - 4 cups Tamarind - small lemon sized Salt - as required Turmeric powder - 1/4 teaspoon Chili powder - 1/2 teaspoon Coconut oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Dry red chilies - 2 Garlic cloves - 10 Curry leaf - 1 sprig Asafoetida - a pinch Method: Soak tamarind in water for 15 minutes and

Cuisine: Andhra Pradesh state of India Ingredients: Snake gourd - 1 kg Coconut oil - 4 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split Black gram) - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Dry red chili - 2 Curry leaf - 1 sprig Red chili powder - 1/2 teaspoon Salt - as required Turmeric powder - 1/4 teaspoon Method: Take a knife and scrape off the green / gray layer on the snake gourds. The, cut them int

Cuisine: South India Ingredients: Breadfruit - 1/2 kg Dried Desi peas - 1/2 cup Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 3 Green chilies (slit) - 2 Ginger garlic paste - 1/2 teaspoon Tomato (chopped) - 2 Carrot (peeled and chopped into small pieces) - 2 Garam masala powder - 1/2 teaspoon Chili powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Salt - as required Water - 4 cups Coriander leaves (

Cuisine: South India Ingredients: Breadfruit - 1/2 kg Onions (thinly slices) - 4 Salt - as required Chili powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Coconut oil - 5 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split Black gram) - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Method: Apply some coconut oil to your palms, knife and cutting board. Peel the breadfruit with the knife. Then, wash it and cut i

Cuisine: South India Ingredients: Breadfruit - 500g Coconut oil - 5 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split black gram) - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Salt - as required Turmeric powder - 1/4 teaspoon Black pepper powder - 1/2 teaspoon Method: Apply some coconut oil to your palms, knife and cutting board. Peel the breadfruit with the knife. Then, wash it and cut it into wedges. Remov

Cuisine: Karnataka state of India Ingredients: Davanagere doddamenasinakayi / small desi capsicums - 250g Peanuts - 1 cup Desiccated coconut - 1 1/2 cups Niger seeds - 1 teaspoon Onion (finely chopped) - 1 Garlic cloves (peeled and chopped) - 20 Chili powder - 1 teaspoon Salt - as required Jaggery - 1 1/2 teaspoons Lemon juice - 1 teaspoon Coconut oil - 5 tablespoons Method: Rinse the capsicums and drain the water completely. Dry roast the peanuts until the colour changes a l

Cuisine: Karnataka state of India Ingredients: White goosefoot leaves – 3 bunches Coconut oil – 2 tablespoons Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chilies – 5 Garlic cloves – 20 Curry leaves – 1 spring Salt – as required Turmeric powder - 1/4 teaspoon Method: Wash the white goosefoot leaves and drain the water completely. Chop the leaves finely. Heat oil in a kadai / pan

Cuisine: Andhra Pradesh state of India Ingredients: Drumsticks - 2 Cashew nuts - 2 cups Onions (chopped) - 6 Green chilies (slit) - 2 Salt - as required Chili powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Coconut oil - 5 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Water - 3 cups Method: Wash the cashew nuts and soak them in water for 30 minutes. Chop of both the ends of the drumsticks. Then chop them into finger length pieces.

Cuisine: Andhra Pradesh state of India Ingredients: Ceylon Spinach - 1 big bunch Moong dal (split green gram) - 2 cups Tomato (chopped) - 6 Green chili (slit) - 5 Fenugreek seeds - 1/2 teaspoon Water - 5 cups Coconut oil - 1 tablespoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Dry red chilies - 2 Curry leaf - 1 sprig Salt - as required Turmeric powder - 1/4 teaspoon Method: Separate the Ceylon spinach leaves from the stalks. Rinse the leaves a

Cuisine: Karnataka state of India Ingredients: Bottle gourd - 1/2 kg Dried Chickpeas - 1 cup Coconut oil - 2 tablespoons Onion (chopped) - 2 Green chilies (slit and chopped into 4 pieces) - 6 Tomatoes (chopped) - 4 Fresh shredded coconut - 1 cup Niger seeds - 1 tablespoon Curry powder - 2 teaspoons Salt - as required Turmeric powder - 1/4 teaspoon Lemon juice - 2 teaspoons Method: Soak the chickpeas in enough water for 6 hours. Then, wash the soaked chickpeas. Put the chickpe

Cuisine: Karnataka state of India Ingredients: Fresh pigeon peas - 2 cups Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 4 Green chilies (slit) - 4 Tomato (chopped) - 3 Salt - as required Turmeric powder - 1/4 teaspoon Coriander leaves - 1 tablespoon Method: Wash the fresh pigeon peas thoroughly and boil them with enough water until soft. Heat oil in a kadai / pan and add mustard seeds and cumin seeds

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Dry red chilies - 4 Curry leaf - 1 sprig Moong dal (split green gram) - 1 cup Water - 2 cups Fenugreek leaves - 2 bunches Salt - as required Turmeric powder - a pinch Method: Separate the fenugreek leaves from the stalks. Rinse the fenugreek leaves thoroughly and chop them. Heat oil in a pot and add mustard seeds and cumin

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 4 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Onions (chopped) - 3 Green chilies (slit) - 6 Chana dal (split Bengal gram) - 1 cup Water - 2 cups Ridge gourd - 1 kg Salt - as required Turmeric powder - a pinch Method: Peel the ridge gourds and chop them into small pieces. Soak chana dal in water for 30 minutes. Heat coconut oil in a heavy bottomed pan and add mustar