AIKANTHIKA

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: Green cucumber (fully matured) – 500g Tomato (chopped) – 3 medium Green chilies (slit) – 2 Onion (chopped) – 3 Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Oil – 3 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaf – 2 sprigs METHOD: Wash the cucumber, peel it and chop it into small pieces with the seeds. Heat oil in a clay pot. Add mustard seeds and cumin seeds. Once they start

Cuisine: Andhra Pradesh, India INGREDIENTS: Plantains (green banana) – 3 Onions (chopped) – 4 medium Green chilies (slit) – 6 Water – 1 cup Oil – 2 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required Turmeric powder – ¼ teaspoon Coconut milk – 1 cup METHOD: Peel the plantains and chop them into small pieces. Keep them in water to prevent them from blackening. Heat a clay pot and add the oil. Add the mustard seeds and cu

Cuisine: Tamil Nadu, India INGREDIENTS: Bottle gourd – 500g Toor Dal (split Pigeon pea) – 200g Water – 5 cups Onion (chopped) – 3 Tomato (chopped) – 2 Green Chilies (slit) – 6 Mustard seeds – ½ teaspoon Turmeric powder – ¼ teaspoon Curry leaves – 2 sprigs Shredded fresh Coconut – 1 cup Fennel seeds – ¾ teaspoon Garlic – 5 cloves Oil – 3 tablespoons Salt – as required METHOD: Pressure cook the toor dal with 3 cups of water for 2 whistles. Peel the bottle gourd and chop it in

Cuisine: North India INGREDIENTS: To Cook Dal Toor Dal (split Pigeon pea) – 2 cups Water – 4 cups Turmeric powder – ½ teaspoon Tomato (chopped) – 1 Black cardamom – 1 Cloves – 2 Onion (chopped) – 2 Tomato (chopped) – 2 Green chili (chopped) – 4 Spinach (finely chopped) – 1 bunch Oil – 2 tablespoons Cumin seeds – 1 teaspoon Asafetida – a pinch Garlic (chopped) – 1 tablespoon Ginger (chopped) – 1 teaspoon Turmeric powder – ½ teaspoon Chili powder – ¼ teaspoon Salt – as requir

Cuisine: Andhra Pradesh, India INGREDIENTS: Hyacinth beans – 500g Oil – 5 tablespoons Chana dal – 1 teaspoon Urad dal – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chili – 2 Curry leaves – 2 sprigs Salt – as required Chili powder – 1 teaspoon Turmeric powder – ¼ teaspoon METHOD: Rinse the hyacinth beans and drain the water. Break off both ends and remove the fibre. Then break each bean in half. Place the beans in a bowl and place the bowl in a pre

Cuisine: Andhra Pradesh, India INGREDIENTS: Bitter gourd – 500g Onion – 4 medium Oil – 6 tablespoons Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Tamarind paste – ½ teaspoon Jaggery – 6 tablespoons Water – 1 cup METHOD: Wash the bitter gourds and remove the seeds. Cut them into small pieces. Heat oil in a heavy-bottomed pan. Add the onion and fry until soft. Add the chopped bitter gourd, salt, turmeric powder, chilli powder, tamarind paste and j

Cuisine: South India INGREDIENTS: Winged Beans – 500g Oil – 4 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 – 2 Curry leaf – 2 sprigs Salt – as required Turmeric powder – ¼ teaspoon Chili powder – 1 teaspoon METHOD: Wash and trim the ends of the winged beans. Slice them thinly. Heat oil in a pan and add the chana dal and urad dal. Sauté for a few seconds, th

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