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: Indian Ingredients: Whole wheat flour - 4 cups Salt - 1/4 teaspoon Water - 1.5 cups + 1 tablespoon Coconut oil - 1 1/2 tablespoons + for frying Method: Take a mixing bowl and add whole wheat flour into it. Add salt, 1 tablespoon of oil and water to it. Knead into a soft but firm dough. Coat the dough with 1/2 tablespoon of oil and cover with a cotton cloth. Set it aside for 30 minutes. Then, knead the dough lightly and make big lemon sized balls. Take a chapati makin

Cuisine: Gujarat state of India Ingredients: Fresh Fenugreek leaves - 2 bunches Whole Wheat flour - 250 gm Salt - as required Sesame seeds - 2 teaspoons Carom seeds - 1/4 teaspoons Jaggery - 1/2 teaspoon Water - as required Ginger - 1 1/2 inches Garlic cloves - 10 Green chilies - 5 Groundnut oil - for frying Method: Wash the fenugreek leaves and chop them finely. Grind ginger, garlic cloves and green chilies into a coarse paste without adding water. Take a large mixing bowl a