AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Green Mango Pieces (chopped into small pieces, with the peel intact) – 300g Mustard seed powder – 4 tablespoons Green chilies – 30 Garlic cloves (peeled) – 20 Fenugreek seed powder – ½ teaspoon Salt – as required Sesame oil – 1 cup Turmeric powder – 1/4 teaspoon Method: Heat 2 teaspoons of oil in a pan and fry green chilies until brownish. Grind the fried green chilies into a fine paste without adding water. Take a big bow

Cuisine: Andhra Pradesh state of India Ingredients: Indian gooseberry – 1 kg Tamarind – 25gm Lemons – 3 Turmeric powder – 1 teaspoon Salt – 1/2 cup Chilli powder – 1/2 cup Garlic (finely ground) – 125gm Method: Wash the indian gooseberries thoroughly and wipe away all the moisture with a cotton cloth. Chop the indian gooseberries into small pieces and remove the seeds. Put the chopped pieces into a glass or ceramic jar. Add turmeric powder and mix well. Close the lid leav

Cuisine: Andhra Pradesh state of India Ingredients: Green Mangoes (refer note) – 1 kg Red chili powder – 1 cup Salt – ½ cup Powdered mustard seeds (refer note) – ¾ cup Jaggery – 2 cups Garlic cloves (peeled) – 1 cup Coconut oil – ½ cup Method: Cutting the Mangoes: Wash the mangoes and dry them completely without any moisture. Chop off the stem part on top of the mango. Slice the mango in half from the center. Then, take each halve and remove the seeds with the knife. Also rem

Cuisine: Karnataka state of India Ingredients: Lemons – 15 Mango ginger (Optional) – 3 inches piece Roasted Mustard seeds powder – 2 teaspoons Roasted Fenugreek seeds powder – 2 teaspoons Salt – 1 cup Chilli powder – ½ teaspoon Jaggery – ½ kg Seasoning (optional): Coconut oil – 1 tablespoon Mustard seeds – ½ teaspoon Curry leaf – 2 sprigs Asafoetida – a pinch Method: Wash the lemons cleanly and wipe them with a cloth. There should not be any moisture left on the lemons. Then,

Cuisine: Tamilnadu state of India Ingredients: Karonda / Bakery cherry pieces – 2 ½ cups Coconut oil – ½ cup Mustard seeds – 1 ½ tablespoons Fenugreek seeds – 1 tablespoon Cumin seeds – 1 teaspoon Chilli powder – 3 teaspoons Turmeric powder – 1 teaspoon Salt – as required Method: Wash the karonda / bakery cherries and wipe them with a cloth to remove all the moisture. Then chop them into half vertically and remove the seed. Then heat a kadai/pan and dry roast mustard seeds, f

Cuisine: Andhra Pradesh state of Bharat Ingredients: Gaja nimma / lemon (Citrus limon) / Gaja nimbe – 1 large Lemon – 4 (use only the juice) Turmeric powder – ½ teaspoon Salt – 1 ¾ cups Chilli powder – 1 ½ cups Roasted fenugreek seed powder – 2 ½ teaspoons Garlic cloves – ¾ cup Method: Wash the gajanimma and dry it completely without any moisture. Wipe it clean with a cotton cloth. Chop into small cubed pieces. Remove all the seeds in the gajanimma pieces. Now put all the gaj

Cuisine: Andhra Pradesh state of India Ingredients: Tender raw mango pieces – 8 cups (the mango should be very tender. The seed of the mango should not be completely formed.) Chili powder – 2 cups Salt – ¾ cup Mustard seeds powder – 1 ¾ cups Coconut oil – 3 cups Fenugreek seeds – 1 teaspoon Garlic cloves (Remove the inner peel also) – ½ cup Method: Cutting the mango: Wash the mangoes and wipe them with a clean cotton cloth till all the moisture goes away. Then cut them in hal