AIKANTHIKA

Cuisine: Andhra Pradesh state of India Athesara Annam is a dish from Andhra Pradesh. It is made for festivals and special occasions. It is served with Pachi Pulusu and Vankaya Pachadi. Ingredients: Brown rice - 3 cups Moong Dal (split green gram) - 1 cup Salt - 1 teaspoon Water - 10 cups Method: Heat a kadai and dry roast moong until a nice aroma arises. Add the roasted dal to the brown rice and wash them together. Drain the water completely. Pressure cook for 3 whistles on h

Cuisine: Andhra Pradesh state of India Pachi Pulusu is a dish from Andhra Pradesh. It is made for festivals and special occasions. Ingredients: Tamarind - sweet lime sized Water - 5 cups Onion (finely chopped) - 2 medium Green chilies (finely chopped) - 6 Salt - as required Jaggery - 2 tablespoons Coriander leaves (chopped) - 1 tablespoon Method: Soak tamarind in some water for an hour. Then squeeze and extract the juice. Add 5 cup of water to the extract. Add chopped onions,

Cuisine: Andhra Pradesh state of India Pala Munjalu is a sweet dish from Godavari region of Andhra Pradesh. It is made for festivals and special occasions. Ingredients: Rice - 2 cups Coconut milk - 2 cups Chana dal - 1 cup Jaggery - 1 cup Cardamom powder - a pinch Salt - a pinch Coconut oil - for deep frying Method: Soak the rice in water overnight. Next morning, wash the Bengal gram dal and pressure cook along with 2 cups of water for 3 whistles. After cooking, see if there

Cuisine: Andhra Pradesh state of India Karakajjam is a traditional sweet from Andhra Pradesh. It is usually made a few days before the Sankranti Festival and savored for the entire month. Ingredients: Chickpea flour - 750g Rice flour - 250g Jaggery (Joni Bella) - 1.25 kg Water - 1/2 cup + for making the batter Oil - for deep frying Cardamom powder - 1/2 teaspoon Chopped Cashew nuts - 3 cups Method: In a large mixing bowl, add chickpea flour and rice flour. Add water and mix w

Cuisine: Tamil Nādu state of India Pidi Kozhukattai is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival in Tamil Nādu. Ingredients: Coconut oil - 2 teaspoons Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Urad dal - 1/2 teaspoon Red chilli flakes - 1 teaspoon Chopped curry leaves - 1 teaspoon Water - 2 cup Salt - as required Rice flour - 1 cup Shredded fresh coconut - 3 tablespoons Method: Heat oil in a heavy bottomed vessel. Add mustard seeds, cum

Cuisine: Andhra Pradesh state of India Chalimidi Vadapappu is offered as Naivedyam in many fesivals. Ingredients: Moong dal (split green gram) - 1/2 cup Rice flour - 2 tablespoons Jaggery (joni bella) - 3 teaspoons Method: Soak moong dal in water for 1 hour. After soaking, drain out the water and set the dal aside. Take rice flour and jaggery into a medium bowl. Knead them together until they combine well. Offer Chalimidi (rice flour jaggery mixture) along with Vadapappu (soa

Cuisine: Andhra Pradesh state of India Theepi Kudumulu / Bellam Undrallu are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Brown rice rava - 2 cups Jaggery - 2 cups Water - 4 cups Method: Heat a heavy bottomed vessel and pour water. Once the water starts boiling, add brown rice rava. Cover the vessel with the lid and cook until the rava becomes soft. After the rava has cooked nicely, add jaggery. The jaggery released water. Cook until all

Cuisine: Andhra Pradesh state of India Kudumulu / Undrallu are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Brown rice rava - 2 cups Moong dal (split green gram) - 1/4 cup Shredded fresh coconut - 1 cup Water - 4 cups Salt - as required Method: Soak moong dal in water for 1 hour. Heat oil in a heavy bottomed vessel. Pour water and add salt. Once the water starts boiling, add brown rice rava and soaked moong dal. Cover the vessel with the l

Cuisine: Andhra Pradesh state of India Kudumulu / Undrallu are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Coconut oil - 1 tablespoon 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 (finely chopped) - 2 sprigs Water - 4 cups Salt - as required Brown rice rava - 2 cups Green chilies (coarsely ground) - 6 Shredded fresh coconut - 1 cup

Cuisine: Andhra Pradesh state of India Traditionally, Ugadi Festival is celebrated to mark the New Year in many states of India. This festival is known by different names in different states. In the state of Andhra Pradesh, it is called ‘Ugadi’. Every state has its own traditional dishes to celebrate this festival. Ugadi Pachadi is the most important traditional dish made on Ugadi festival in the state of Andhra Pradesh. Ugadi Pachadi consists of 6 flavors - Sweet, Sour, Bitt

Cuisine: Andhra Pradesh state of India Bellam Thalikalu is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Rice flour – 1 cup Water – 1 ½ cups + 3 cups Salt – a pinch Jaggery – 1 cup Shredded coconut – ½ cup Cashew nuts – ¼ cup Cardamom powder – ¼ teaspoon Method: Boil 1 ½ cups of water in a heavy-bottomed vessel. Once the water starts to boil vigorously, add rice flour and salt. Mix until there is no dry flour seen. Turn off the stove and le

Cuisine: Tamil Nadu state of India Ammini Kozhukattai is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Rice flour – 2 cups Water – 3 cups Coconut oil – 2 teaspoons Salt – as required Seasoning: Coconut oil – 2 tablespoons Mustard seeds – 1 teaspoon Urad dal / split black gram – 1 teaspoon Curry leaves – 2 sprigs Dry red chillies – 3 Coarsely powdered dry red chilli – ½ teaspoon Salt – as required Shredded coconut – 3 tablespoons Method: Boi

Cuisine: Karnataka state of India Panchakajjaya is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Channa dal / Bengal gram dal – 1 cup Grated desiccated coconut – 1 cup Jaggery Powder – 1 cup Sesame seeds or Cashew nut – ¼ cup Coconut oil – 3 tablespoons Cardamom powder – ¼ teaspoon Method: Take a pan and dry roast channa dal on low flame until they turn slightly brown. Once the roasted channa dal cools down, grind it into a fine powder. Dry

Cuisine: Karnataka state of India Karigadubu is traditionally made for festivals in Karnataka. Ingredients: Oil – for deep frying For the dough: Whole wheat flour – 5 cups Oil – 1 ½ tablespoons Water – as required For the filling: Toor dal (Split Red gram) – 5 cups Water – 18 cups Jaggery – 5 cups Cardamom – 1 Clove – 1 Oil – 1 tablespoon Method: In a big mixing bowl, put whole wheat flour, oil, and water. Mix and knead into a chapati dough. Keep the dough covered for 1 hour.

Cuisine: Maharashtra state of India Ukadiche modak is made for Ganesha chaturthi as an offering for lord Ganesha. Ingredients: For the outer covering: Rice flour – 1 cup Water – 1 ½ cups Oil – 1 teaspoon Salt – ¼ teaspoon For inner filling: Grated coconut - 1 cup Jaggery – 1 cup Cardamom powder – ¼ teaspoon Poppy seeds – 1 teaspoon Oil – ½ teaspoon Method: Inner filling Heat oil in a pan and add poppy seeds. Fry till they start crackling. Then add grated coconut, jaggery, and

Cuisine: Andhra Pradesh state of India Poornalu / Poornam burelu are commonly prepared during festivals, weddings, and other special occasions. Most Telugu-speaking homes prepare Poornalu / Poornam burelu for Sankranti, Vijayadashami, Deepavali (Diwali) festivals. Ingredients: Urad dal (Split black gram) – 1 cup Jaggery – 1 cup Chana dal (Split Bengal gram) – 1 cup Water – 2 cups Cardamom powder – ¼ tsp Rice rava – 1 cup Oil – for deep frying Method: Soak urad dal in water fo

Cuisine: South Indian Ingredients: Urad dal / Split Black gram (Urad dal with the upper black peel intact is preferable) – 2 cups Salt –...