AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Roselle leaves - 2 bunches Onions (chopped into big pieces) - 4 Green chilies (slit) - 6 Water - 3 cups Salt - as required Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Oora mirapakayalu (see note) - 6 Minapa Vadiyalu (see note) - 1/2 cup Method: Rinse the roselle leaves and chop them coarsely. Take a heavy bottomed vessel and add chopped roselle, chopped onion and

Cuisine: Rajasthan state of India Ingredients: Urad Dal (split Black Gram) - 1/4 cup Chana Dal (split Bengal Gram) - 1/4 cup Moong Dal (split Green Gram) - 1/4 cup Masoor Dal - 1/4 cup Toor Dal (split Pigeon Pea) - 1/4 cup Salt - as required Turmeric powder - 1 teaspoon Coriander seeds powder - 1 teaspoon Garam Masala powder - 1/4 teaspoon Water - 3 cups Onion (chopped) - 2 Ginger (minced) - 1 teaspoon Garlic (minced) - 1 teaspoon Green chilies (slit) - 4 Tomato (chopped) - 1

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil – 6 tablespoons Onions (chopped) – 4 Salt – as required Chili powder – 1 ½ teaspoon Turmeric powder – 1/4 teaspoon Water – 1/2 cup Eggs – 4 Coriander leaves (chopped) – 1 tablespoon Method: Heat oil in a pan and add chopped onion. Fry until golden brown. Then add salt, chili powder, turmeric powder and water. Break eggs directly into the pan, one by one and separately. Close the lid and let it cook for 10 minutes