AIKANTHIKA

Cuisine: Indian Giant Taro Plant and Tubers Ingredients: Giant Taro - 1/2 kg Water - as required Salt - as required Chili powder - 1/2 teaspoon Garam Masala - 1/4 teaspoon Lemon Juice - 1 teaspoon Rice rava - 1/2 cup Coconut oil - for frying Method: Peel the taro and wash it. Then, slice it into quarter inch thick discs. Put them in a vessel and add water until they submerge. Boil until the taro slices are cooked. Then, remove them from the water and let them cool a little. S

Cuisine: India INGREDIENTS: Boiled Potato (peeled and chopped into cubes) - 1 large Papdi - 30 Cooked Chickpea - 2 cups Onion (finely chopped) - 2 Tomato (finely chopped) - 2 Cumin powder - 1 teaspoon Chaat masala - 1/2 teaspoon Coriander leaves (chopped) - 1/2 cup Salt - as required Lemon juice - 1 tablespoon Sev - 1/2 cup Green Chutney: Mint Leaves - 1 cup Coriander leaves - 1/2 cup Green chilli - 2 Lemon juice - 1 teaspoon Salt - as required For Sweet & Sour chutney: T

Ingredients: Fresh Green peas - 2 cups Coconut oil - 1 tablespoon Salt - as required Turmeric powder - 1/4 teaspoon Chilli powder - 1/2 teaspoon Lemon juice - 1 tablespoon Coriander leaves - 2 tablespoons Method: Heat coconut oil in a kadai / skillet. Add in the fresh green peas. Saute until they become soft and white spots appear on them. Sprinkle salt, turmeric powder and chilli powder. Mix well and turn of the heat. Add lemon juice and chopped coriander leaves. Mix and ser

Cuisine: India Ingredients: Whole wheat flour - 2 cups Fine Rice rava - 1/4 cup Carom seeds - 1/2 teaspoon Salt - 1/2 teaspoon Coconut...

Cuisine: Tamil Nadu state of India Ingredients: Banana Blossoms (Cleaned) - 3 cups Chana Dal (split Bengal gram) - 1 cup Onion (chopped finely) - 1 large Green Chili (chopped finely) - 3 Asafoetida - 1 pinch Salt - as required Whole wheat flour - 2 tablespoons Coconut oil - for deep frying To Grind: Dry red chilies - 3 Fennel seeds - 1/2 teaspoon Curry leaves - 1 sprig Garlic cloves - 10 Ginger (chopped) - 1 inch Method: Cleaning the Banana flower: Take the banana flower and

Ingredients: Tapioca / Cassava - 1/2 kg Coconut oil - for deep frying Salt - as required Chilli powder - 1 teaspoon Turmeric powder - 1/2 teaspoon Method: Peel the tapioca and wash it. Dry it with a towel until all the moisture is gone. Then, take a chips slicer and slice the tapioca into very thin slices. Heat oil in a deep pan/kadai. Carefully, drop a few tapioca slices and fry on medium heat until crisp and slightly brownish. Don’t let the chips become too brown or the tas

Cuisine: South Indian Ingredients: Red rice flour – 750gm Sesame seeds – 4 teaspoons Salt – as required Chilli powder (spicy) – ½ teaspoon Caraway seeds – 1 teaspoon Hot oil – 1 cup Water – as required Oil – for Frying Method: In a large mixing bowl, mix all the dry ingredients together. Then pour the hot oil and mix with a spatula. Add water and knead well to form a soft dough. The dough should not be too sticky. If it is sticky, add a little more flour and mix. Take the Cha

Cuisine: South Indian Black Rice, often called 'forbidden rice', has a long and fascinating history rooted in ancient China. Traditionally, it was reserved exclusively for emperors and the royal court because of its rarity and exceptional nutritional value, common people were forbidden from eating it. This exclusivity gave black rice its legendary name and elevated status. Culturally, black rice has been associated with longevity, prosperity, and health across East and Southe

Cuisine: Karnataka state of Bharat Ingredients: Colocasia leaves (Black stemmed variety ) – 2 big Chickpea flour – 3 cups Garlic – 20 cloves Green chillies – 5 Tamarind – Marble-sized (Soak and extract the juice) Cumin powder – ½ teaspoon Chilli powder – 1 ½ teaspoons Salt – as required Turmeric powder – ½ teaspoon Jaggery – 1 teaspoon Sesame seeds – 4 teaspoons Carom seeds – ½ teaspoon Water – 1 cup Coconut oil – 1 tablespoon + for shallow frying Method: Take the colocasia l

Cuisine: North Indian Ingredients: Whole wheat flour – 2 cups Potato – 4 big Green chillies (finely chopped) - 4 Water – as required Garam masala – 2 teaspoon Chilli powder – 2 teaspoon Salt – as required Coconut oil – for deep frying Method: Mix whole wheat flour and water. Knead into dough. Cover the dough and keep aside for ½ hour. Boil and peel the potatoes. Smash the boiled potato and add chopped green chillies, salt, chilli powder and garam masala to it. Mix well. Now m

Cuisine: North Indian Ingredients: Whole wheat flour – 2 cups Water - as required Onion – 4 large Green chillies (finely chopped) – 4 Garam masala – ½ teaspoon Turmeric powder – ½ teaspoon Chilli powder – ½ teaspoon Salt – as required Coconut oil – for frying Method: Slice onions into thin and long pieces. Fry them in a little oil until they turn pink. Add Salt, chilli powder, garam masala, turmeric powder and chopped green chillies to the fried onions. Mix well and keep asid

Cuisine: South Indian Ingredients: Raw jackfruit (refer note) – 1 medium Salt – as required Turmeric powder – ½ teaspoon Chilli powder (optional) – 3 teaspoon Coconut oil – for frying Method: First, peel the jackfruit with a sharp knife. By peeling the jackfruit, all the gum in the jackfruit comes out. Then cut it and take out all the meat/bulbs. Remove the seeds in the meat/bulbs. Then chop the jackfruit bulbs into thin long pieces. Heat oil in a kadai / pan. Drop a few chop

Cuisine: Andhra Pradesh state of India Ingredients: Grated bottle gourd – 5 ½ cups Onion (Finely chopped) – 5 Rice flour – 3 ½ cups Chana dal (Split Bengal gram) – ½ cup Coriander leaves (chopped) – 1 bunch Curry leaves (chopped) – 4 sprigs Green chilies or dry red chilies (coarsely ground) – 10 Ginger (coarsely grinded) – 1-inch piece Salt – as required Coconut oil – for deep frying Method: Soak chana dal for 2 hours. Then mix together grated bottle gourd, soaked chana dal,

Cuisine: South Indian Ingredients: Plantains (green banana) – 8 Onion (finely chopped) – 5 Chickpea flour – 5 tablespoons Ginger garlic paste – 2 teaspoons Green chilli (finely chopped) – 4 Cumin seeds – 1 teaspoon Chili powder – ½ teaspoon Garam masala – ½ teaspoon Turmeric powder – ½ teaspoon Salt – as required Coriander leaves (chopped) – 1 tablespoon Curry leaves (chopped) – 1 tablespoon Oil – 1 tablespoon + for shallow frying Rice rava – 3 tablespoons Method: Chop the pl