AIKANTHIKA

Cuisine: Karnataka state of India Ingredients: Bitter gourd - 1/2 kg Onions (chopped) - 3 Shredded fresh coconut - 1 cup Chili powder - 3 teaspoons Salt - as required Turmeric powder - 1/4 teaspoon Sambar powder - 2 teaspoons Jaggery - 2 tablespoons Tamarind (soak in water and extract the juice) - big lemon sized Niger seeds powder - 2 teaspoons Method: Chop bitter gourd into 2 inch long big pieces and take out the seeds. Make 4 slits on the bitter gourd pieces. Heat oil in a

Cuisine: Karnataka state of India Ingredients: Avarekalu – 3 cups Fresh shredded coconut – ½ coconut Onion (chopped) – 3 big Green chilli (chopped) – 6 Tomato (chopped) – 3 Ginger (peeled & chopped) – 1 1/2 inches Garlic cloves – 20 Salt – as required Coriander seed powder – 1 teaspoon Red chili powder - 1/2 teaspoon Cinnamon – 2 inch piece Cloves – 3 Green cardamom – 1 Coconut oil – 4 tablespoons Coriander leaves – 3 tablespoons Method: Heat 2 tablespoons of coconut oil in a

Cuisine: Andhra Pradesh state of India Ingredients: Moong dal (split green gram) - 2 cups Water - 8 cups Coconut oil - 1 tablespoon Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Dry red chilies - 6 Curry leaves - 1 sprig Ginger garlic paste - 1 teaspoon Salt - as required Turmeric powder - 1/4 teaspoon Coriander leaves - for garnishing Method: Rinse the moong dal thoroughly and drain the water completely. In a pressure cooker, add rinsed moong dal and 5 cups of wat

Ingredients: Beetroot – ¼ kg Onion – 4 Tomato – 5 Green chillies – 10 Green gram – ½ cup Water – 8 cups Sambar powder – 1 ½ teaspoons Turmeric powder – 1 teaspoon Chilli powder – 2 teaspoons Salt – as required Coriander leaves – 1 tablespoon Seasoning: Coconut oil – 2 tablespoons Mustard – 1 teaspoon Cumin – 1 teaspoon Curry leaf – 2 sprigs To Grind: Cumin powder – 1 teaspoon Shredded fresh coconut – 2 tablespoons Garlic cloves – 15 Method: Wash all the Vegetables and dra

Ingredients: Beans – ¼ kg Onion – 4 Tomato – 5 Green chillies – 10 Green gram – ½ cup Water – 8 cups Sambar powder – 1 ½ teaspoons...

Cuisine: Andhra Pradesh state of India Ingredients: Water – ½ litre Tamarind – big lemon sized Coriander seeds – 2 tablespoons Dry red chillies – 4 Jaggery – 2 tablespoons Salt – as required Turmeric powder – ¼ teaspoon Curry leaves – 4 sprigs Coriander leaves – for garnish Seasoning: Oil – 2 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Fenugreek seeds – ½ teaspoon Dry red chillies – 2 Curry leaves – 2 springs Onion (thinly sliced) – 1 small Method: Take a

Cuisine: Kunubi tribe of Karnataka state, India Ingredients: Yam (Negilu Genasu – Kannada, Pendalam – Telugu, Dioscorea alata – Scientific name) – 250 g Grated coconut – 1 cup Dry red chillies – 8 Coriander seeds – 2 teaspoons Salt – as required Turmeric powder – ¼ teaspoon Water – 4 to 6 cups Method: Peel the yam and chop it into medium-sized cubes. Grind grated coconut, dry red chilies, coriander seeds, and turmeric powder along with a little water into a paste. Heat a cook

Cuisine: Karnataka state of India Ingredients: Tomato – 6 Black pepper powder – ¼ teaspoon Cumin powder – ¼ teaspoon Chilli powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Jaggery – ½ teaspoon Seasoning: Oil – 2 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Dry red chillies – 2 Garlic – 7 cloves Curry leaves - 1 sprig Method: In a vessel, boil the tomatoes in water and peel them. Grind them into a watery puree along with a little water. Filt

Cuisine: Karnataka state of Bharat Ingredients: Basale soppu (Malabar spinach) – 2 bunches Toor dal (Split red gram) / Moong dal (Split green gram) – 1 cup Tomato – 4 Tamarind (soak and exact the juice) – one small lemon size Green chilli – 5 / chilli powder – 1 teaspoon Sambar powder – 1 teaspoon Shredded fresh Coconut – ½ coconut Salt – as required Turmeric powder – ½ teaspoon Water - ½ litre Method: Cut the basale soppu / Malabar spinach leaf and stems separately. Pressur

Cuisine: Andhra Pradesh state of India Ingredients: Toor dal (split bengal gram) – ½ cup Coriander seeds – 2 teaspoons Tamarind – lemon-sized Curry leaves – 3 springs Green chili – 2 Dry red chili – 4 Tomato – 1 Whole onions – 6 tiny Water – 1 litre Salt – as required Jaggery (optional) – 1 teaspoon Seasoning: Oil – 2 teaspoons Curry leaves – 2 sprigs Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Garlic – 10 cloves Method: Soak tamarind for 5 Minutes. Peel the onions an

Cuisine: South Indian Ingredients: Toor dal (Red gram dal) – 1 cup Water - 2 cups Tamarind – lemon-sized Salt – as required Chilli powder – ½ teaspoon Turmeric powder – ¼ teaspoon Sambar powder – 1 teaspoon Ginger garlic paste (optional) – ½ teaspoon Onion (chopped) – 2 Green chillies (slit) – 2 Carrot (chopped into circles) – 1 Beans (chopped) – 3 Drumstick (chopped into 3 inch pieces) – 1 Tomato (chopped) – 3 Radish (chopped into circles) – 1 Coriander leaves – 1 tablespoon

Cuisine: Andhra Pradesh state of India Ingredients: Water – 1 litre Semi-ripened mangoes – 4 small Tamarind – small lemon-sized jaggery – 1 teaspoon Chilli powder – ½ teaspoon Salt – as required Turmeric powder – ½ teaspoon Seasoning: Mustard – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 4 Curry leaves – 2 sprigs Oil – 1 tablespoon Method: Peel the semi-ripened mangoes and wash them. Don't cut them, let them be whole only. In a vessel, put water, peeled whole mango

Cuisine: Karnataka state of India Ingredients: Sprouted horse gram – 2 cups Mint leaves – ½ bunch Coriander leaves – ½ bunch Potato (Chopped into cubes) – 4 Onion (Chopped) – 4 Tomato (Chopped) – 5 Garlic cloves – 20 Ginger (Chopped) – 1-inch piece Coriander seeds powder – 3 teaspoons Chilli powder – 2 teaspoons Salt – as required Shredded fresh coconut – ½ coconut Oil – 2 tablespoons Cinnamon – 2-inch piece Cloves – 5 Cardamom – 2 Water – as required Method: Heat oil in a ka