AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Thothapuri green mangoes - 2 Garlic cloves - 15 Cumin seeds - 1 teaspoon Chili powder (not too spicy variety) - 2 teaspoons Salt - as required 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 leaf - 1 sprig Method: Peel the mangoes and chop them into small pieces. Tak

Cuisine: Andhra Pradesh state of India Ingredients: Ridge gourd peels - peels of 1 kg ridge gourds Tomato (chopped) - 6 Green chilies (slit) - 10 Tamarind - marble size Coconut oil - 1 tablespoon Turmeric powder - a pinch Salt - as required Minapa Vadiyalu (optional) - 1/2 cup Coriander leaves - for garnishing Seasoning: Coconut oil - 2 tablespoons Chana dal - 1 teaspoon Urad dal - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Curry l

Cuisine: Andhra Pradesh state of India Ingredients: Ripe Cucumber (Round Andhra variety) - 2 Tomato - 4 Green chilli - 8 Garlic cloves - 15 Salt - as required Turmeric powder - a pinch Coriander leaves - 2 teaspoons Seasoning: Coconut oil - 2 tablespoons Chana dal - 1/2 teaspoon Urad dal - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Method: Wash the cucumbers and peel them. Chop them into small pieces along with the seeds. Chop

Cuisine: Andhra Pradesh state of India Ingredients: Lady’s finger – ½ kg Coconut oil – 3 tablespoons + 1 teaspoon Green chillies – 8 Tamarind – small lemon sized Salt – as required Garlic cloves – 6 Seasoning: Coconut oil – 1 tablespoon Channa dal (split Bengal gram) – ½ teaspoon Urad dal (split black gram) – ½ teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 1 sprig Method: Wash the lady’s fingers and drain the water completely. Let them dry withou

Cuisine: Andhra Pradesh state of India Ingredients: Sponge gourd – 4 medium Green chilli – 6 Oil – 1 tablespoon Tamarind – marble-sized Garlic cloves – 10 Coriander leaves – 1 tablespoon Salt – as required Method: Chop the green chillies into slits. In a kadai/pan, heat oil and fry the green chillies until they start to turn slightly brown. In a bowl, soak the tamarind in a little water for 15 minutes and extract the thick juice from it. Then, roast the whole sponge gourds on

Cuisine: Aikanthika's own experimentation Ingredients: Star fruits (unripe and green) – 5 Green chillies (slit) – 10 Garlic cloves – 10...

Cuisine: Andhra Pradesh state of India Ingredients: Ridge gourd – ¼ kg Green chilli / dry red chilli – 5 Tomato – 3 Garlic – 6 cloves Coriander leaves – 2 teaspoons Salt – as required Oil – 3 teaspoons Tamarind – 1-inch piece Method: Remove the ridges of the ridge gourd and wash them. Then chop them into small pieces along with the peel. In a kadai/pan, heat oil and fry the ridge gourd pieces until they have cooked and become soft. Then add chopped tomato and cook till all th

Cuisine: Andhra Pradesh state of India Ingredients: Ginger (Chopped into small pieces) – 1 cup Chana dal (Split Bengal gram) – 1 cup Urad dal (Split Black gram) – ½ cup Oil – 1 tablespoon Tamarind – Marble sized Jaggery – 1 tablespoon Green chilies (Slit) – 5 Salt – as required Water – as required Method: In a kadai / pan, heat oil. Add chana dal, urad dal, and fry. Once they are half-fried, add chopped ginger and green chilies. Fry until chana dal and urad dal have become go

Cuisine: Andhra Pradesh state of India Ingredients: Brinjal – 2 large Salt – as required Green chillies – 6 Tamarind – small lemon-sized Garlic – 8 cloves Coriander leaves – ½ bunch Finely chopped onion – 2 tablespoons Method: Put small cuts on the brinjals and apply oil on them. Roast whole brinjals on direct fire/flame until they turn black. Remove from the fire and put the tamarind inside the roasted brinjal. The tamarind will become soft in the heat of the brinjal. Take a

Cuisine: Andhra Pradesh state of Bharat Ingredients: Gongura / Roselle leaf – 3 hands full Salt – as required Garlic cloves – 1 handful Dry red chilli – 1 handful Coconut oil – 2 tablespoons Seasoning: Chana dal (Split Bengal gram) – 1 teaspoon Urad dal (Split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Curry leaves – 2 sprigs Dry red chilli – 3 Garlic – 8 cloves Coconut oil – 5 tablespoons Method: Wash gongura / roselle leaves and drain compl

Cuisine: Andhra Pradesh state of India Ingredients: Coriander leaves – 2 bunches Tamarind – 1 lemon sized Onion (slice into thin long pieces) – 1 Green chilies – 6 Salt – as required Coconut oil – 3 tablespoons Seasoning Chana dal – ½ teaspoon Urad dal – ½ teaspoon Mustard – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Method: Clean and wash the coriander. You can use the tender stems also. Heat 1 tablespoon of oil in a kadai/pan and add the cleaned and washed

Cuisine: Andhra Pradesh state of India Ingredients: Ripe Cucumber (round Andhra variety) – 2 Green chilli – 8 Salt – as required Garlic – 10 cloves Seasoning: Oil - 1 tablespoon Mustard – 1 teaspoon Cumin – ½ teaspoon Urad dal (Split black gram) – 1 teaspoon Chana dal (Split Bengal gram) – 1 teaspoon Curry leaves – 2 sprigs Method: Peel and chop the cucumber into small pieces along with the seeds. Fry green chilies in a little oil. In a mortar and pestle, crush fried green ch

Cuisine: Srilankan Ingredients: Fresh Shredded Coconut – 1 whole Tomato (chopped) – 2 Onion (chopped) – 2 Ripe red chili (chopped) – 10 Tamarind – marble-sized Salt – as required Method: In a traditional mortar and pestle, grind ripe red chilies and salt into a fine paste. Then add shredded coconut, onion, and tamarind and grind until soft. Then add tomato and grind. Check the salt and add more if required. This Srilankan Pol Sambol can be eaten with rice, idli, or dosa. If y