AIKANTHIKA

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

Cuisine: Anglo Indian Railway Mutton Curry, a dish with roots in British Raj-era India, is believed to have originated as a culinary creation for travelers on long-distance trains. The dish's name reflects its association with railways, specifically the first-class dining cars and refreshment rooms on trains. It's a fusion of Anglo-Indian and Indian flavors, designed to cater to the palates of British travelers. Ingredients: To Marinate Meat Mutton - 1/2 kg Ginger garlic past

Cuisine: Karnataka state of India Jolada Rotti is a Traditional recipe from North Karnataka. It is the staple food of that region. Ingredients: Sorghum / Jowar flour - 3 cups + 3 cups Water - 4 cups Salt - 1/2 teaspoon Method: Take a heavy bottomed vessel and pour water in it. Add salt and let the water boil. When the water starts to boil, add 3 cups of sorghum flour. Take a spatula and mix without lumps. The dough will be soft and wet. Turn of the stove and transfer the doug