AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Brinjals – ¼ kg Tamarind – big lemon sized Onion (chopped into small pieces) – 2 Green chillies (slit) – 2 Chilli powder – ½ teaspoon Turmeric powder – ¼ teapsoon Jaggery – 1 tablespoon Salt – as required Seasoning: Coconut oil – 1 tablespoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Fenugreek seeds – ¼ teaspoon Dry red chilies – 2 Curry leaves – 2 springs Method: Wash the brinjals and chop them into medium sized

Cuisine: Sri Lanka Kalu Dodol is traditionally made and eaten in April, during Avurudu, the Sinhalese New Year celebrations. Ingredients: Coconut milk - 12 cups Jaggery - 500g Rice flour - 175g Cardamom powder - 1/4 teaspoon Cashew nuts (chopped) - 1 cup Salt - a pinch Method: Take a big vessel and pour the coconut milk into it. Add jaggery, rice flour and salt. Mix everything together. Filter the mixture into a heavy bottomed vessel. Add cardamom powder. Cook the mixture on

Cuisine: Tamil Nādu state of India Pidi Kozhukattai is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival in Tamil Nādu. Ingredients: Coconut oil - 2 teaspoons Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Urad dal - 1/2 teaspoon Red chilli flakes - 1 teaspoon Chopped curry leaves - 1 teaspoon Water - 2 cup Salt - as required Rice flour - 1 cup Shredded fresh coconut - 3 tablespoons Method: Heat oil in a heavy bottomed vessel. Add mustard seeds, cum