AIKANTHIKA

Cuisine: North India Ingredients: Coconut oil - 4 tablespoons Cinnamon - 1 inch Green cardamom - 1 Cloves - 2 Star anise - 1 Green chilies (slit) - 3 Onion (thinly sliced) - 2 Ginger Garlic paste - 1 teaspoon Tomato (chopped) - 2 Sambar powder - 1/2 teaspoon Garam masala powder - 1/2 teaspoon Chili powder - 1 teaspoon Coriander seed powder - 1 teaspoon Jaggery - 1 teaspoon Salt - as required Brinjal (chop into thin long wedges) - 6 medium (300gm) Tamarind paste - 1/4 teaspoon

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 2 tablespoons Chana dal (split Bengal gram) - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Green chilies (slit) - 2 Onion (chopped) - 3 Salt - as required Turmeric powder - 1/4 teaspoon Ridge gourd - 1 kg Chili powder - 1/2 teaspoon Coconut milk - 1 cup Method: Peel the ridge gourds and wash them. Chop them into small pieces. Heat coconut oil in a clay pot or any other

Cuisine: Andhra Pradesh state of India Ingredients: Drumsticks (Cut into 3 inch long pieces) – 2 Onion (chopped into small cubes) – 4 big Green chilies (slit) – 2 Coconut milk – 2 cups Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Cumin powder – 1/4 teaspoon Salt – as required Seasoning: Coconut oil – 4 tablespoons Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Curry leaves – 1 sprig Method: Heat oil in a clay pot or any other pot. Add mustard seeds and cumin

Cuisine: Andhra Pradesh state of India Ingredients: Dried Cowpea - 2 cups Coconut oil - 2 tablespoons Green chilies (slit) - 4 Curry leaves - 1 sprig Onion (chopped) - 2 Salt - as required Turmeric powder - 1/4 teaspoon Coriander leaves (optional) - for garnishing Method: Soak the cowpeas in water overnight. Then, wash them and put them in a vessel. Pour enough water to cover the cowpeas. Boil until the cowpeas become soft. Once cooked, strain and separate the water from the

Cuisine: Karnataka state of India Ingredients: Green beans / French beans – ½ kg Coconut 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 chili – 2 Curry leaf – 2 springs Salt – as required Chili Powder – 1 teaspoon Turmeric powder – ¼ teaspoon Method: Wash the green beans and drain the water completely. Break both ends of the green beans with your nails and remov

Cuisine: Srilanka Ingredients: Turkey berry (removed from the stalk) - 1 cup Onion (chopped) - 1 Ripe Red Chili (slit) - 2 Curry leaves - 10 Salt - as required Turmeric powder - 1/4 teaspoon Curry powder - 1/2 teaspoon Bay leaf - 1 Shredded fresh Coconut - 1/4 cup Coconut oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Water - 1 cup Lemon Juice - 2 teaspoons Method: Wash the turkey berries thoroughly and drain completely. Then, crush them with a pestle. There is no need to c

Cuisine: North India Ingredients: Potato - 5 large Soaked and cooked black Chickpea - 2 cups Coconut oil - 5 tablespoons Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Green chili (slit) - 4 Onion (diced) - 3 medium Ginger garlic paste - 2 teaspoons Tomato (chopped) - 3 Garam masala - 3/4 teaspoon Chilli powder - 1/2 teaspoon Salt - as required Turmeric - 1/4 teaspoon Water - 2 cups Coriander leaves - to garnish Method: Wash the potatoes and peel them. Chop them into

Cuisine: India Ingredients: Cabbage - 1/2 kg Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Dry red chilies - 2 Curry leaves - 2 sprigs Salt - as required Turmeric powder - 1/4 teaspoon Black pepper powder - 1/2 teaspoon Method: Take off the loose layers on top off the cabbage and wash it. Chop it into 6 pieces vertically and slice it thinly. Heat oil in a kadai/pan and add mustard seeds and cumin seeds. Once they start to splutter, add dr

Cuisine: Andhra Pradesh state of India Ingredients: Elephant foot yam – ¼ kg Onion (chopped) – 2 medium Garam masala powder – 1 teaspoon Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Oil – for deep frying Method: Peel the elephant foot yam and wash it. Then boil the whole elephant foot yam in pressure cooker for 3 whistles. After boiling, chop half of the elephant foot yam into small cubes. Take the other half of the elephant foot yam and mash in c

Cuisine: Andhra Pradesh state of India Ingredients: Snake gourd - 1 kg Moong dal (split green gram) - 1 cup Oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Cumin Seeds - 1/4 teaspoon Dry red chillies - 4 Garlic cloves - 10 Curry leaves - 1 sprig Salt - as required Turmeric powder - a pinch Method: Wash the moong dal and drain the water completely. Take a knife and scrape off the gray layer on the snake gourds. Then, cut them into two pieces length wise and remove the seeds.

Cuisine: Andhra Pradesh state of India Ingredients: Drumstick Leaves - 3 cups Toor dal (Split pigeon pea) / Moong dal (Split green gram) – 1 cup Water – 2 cups Salt – as required Turmeric powder – a pinch Seasoning: Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chilies (Cut into half) – 5 Garlic (Put a grew in the middle) – 10 cloves Curry leaves – 2 sprigs Oil – 1 tablespoon Method: Wash the drumstick leaves and let them dry without moisture. Then chop the leav

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 4 tablespoons Curry leaves - 1 sprig Onions - 4 Green chillies - 4 Telagapindi (powder of oil extracted sesame seeds residual cake) - 4 tablespoons Salt - as required Turmeric powder - a pinch Water - 2 cups Method: To prepare Telagapindi Kura, start by chopping the onions into small pieces and slitting the green chilies. Next, heat a clay pot or any other pot and add coconut oil. Once the oil is hot, add the c

Ingredients: Momordica Cymbalaria - 1/4 kg Salt - as required Chilli powder - 1/2 teaspoon Turmeric powder - 1/4 teaspoon 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 Curry leaves - 1 sprig Dry red chilli - 1 Method: Chop of both ends of all the Momordica Cymbalaria. Then rinse them thoroughly and drain the water completely. Heat oil in a kadai / pan

Cuisine: Andhra Pradesh state of India Ingredients: Little gourd - 1 kg Coconut oil - 6 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 Dry red chilli - 2 Curry leaf - 1 sprig Salt - as required Chilli powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Method: Rinse the little gourds thoroughly and drain the water completely. Then chop them into thin slices. In a large

Cuisine: Karnataka state of India Ingredients: Cluster bean – ½ kg Coconut oil – 5 tablespoons + 2 teaspoons Green chillies – 6 Coriander leaves – ½ bunch Shredded fresh coconut – 4 tablespoons Water – 3 cups Salt – as required Turmeric powder – ¼ teaspoon Method: Wash the cluster beans and drain the water completely. Break both ends of the cluster bean with your nails and remove the fibbers. Then break the cluster bean into 1-inch long pieces with your nails. Keep removing t

Cuisine: Andhra Pradesh state of India Ingredients: Lady’s finger – ½ kg Coconut oil – 1 teaspoon + for deep frying Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Dry red chillies – 4 Garlic cloves – 15 Curry leaves – 2 sprigs Cashew nuts – ½ cup Salt – as required Turmeric powder – ¼ teaspoon Method: Wash the lady’s fingers and drain the water completely. Let them dry without any moisture before chopping. Then, chop them into thin slices. Heat oil in a kadai / pan for d

Cuisine: Andhra Pradesh state of India Ingredients: Cluster beans – ½ kg Coconut 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 chilli – 2 Curry leaf – 2 sprigs Salt – as required Chilli Powder – 1 teaspoon Turmeric powder – ¼ teaspoon Shredded fresh coconut – 5 tablespoons Method: Wash the cluster beans and drain the water completely. Break both ends of the clu

Cuisine: Andhra Pradesh state of India Ingredients: Carrots – ½ kg Coconut oil – 3 tablespoons Channa dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 5 Garlic cloves – 10 Curry leaves – 1 sprig Salt – as required Method: Peel the carrots and wash them. Then, grate the carrot. Heat oil in a kadai/pan and add channa dal and urad dal. Once they turn slightly brownish, add mustard

Cuisine: Andhra Pradesh state of India Ingredients: Amaranth leaves – 3 bunches Coconut oil – 2 tablespoons Channa dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 5 Garlic cloves – 20 Curry leaves – 1 sprig Salt – as required Method: Wash the amaranth leaves and drain the water completely. If the amaranth stalks are tender, you can add them also along with the leaves. If they

Cuisine: Andhra Pradesh state of India Ingredients: Toor Dal – 1 cup Water – 2 cups Turmeric powder – ¼ teaspoon Salt – as required Method: Wash the toor dal and drain the water completely. In a pressure cooker, add the washed dal and 2 cups of water. Pressure cook in low flame for 3 whistles. After the pressure releases, open the lid and mix. Then add salt and turmeric powder. Mix until everything combines well. Transfer Sudda pappu into a serving bowl. Serve after cooled wi