AIKANTHIKA

Cuisine: North India Ingredients: Cabbage (thinly sliced) - 350gm Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Green chilies (chopped) - 4 Ginger garlic paste - 1/2 teaspoon Turmeric powder - 1/2 teaspoon Garam masala powder - 1/4 teaspoon Cumin powder - 1/4 teaspoon Coriander seed powder - 1/4 teaspoon Whole wheat flour - 4 cups Salt - as required Coconut oil - 3 tablespoons + 1 tablespoon + for frying Water - 1.5 cups + 1 tablespoon Method: Take a mixing bowl and

Cuisine: Andhra Pradesh state of India Chalimidi Vadapappu is offered as Naivedyam in many fesivals. Ingredients: Moong dal (split green gram) - 1/2 cup Rice flour - 2 tablespoons Jaggery (joni bella) - 3 teaspoons Method: Soak moong dal in water for 1 hour. After soaking, drain out the water and set the dal aside. Take rice flour and jaggery into a medium bowl. Knead them together until they combine well. Offer Chalimidi (rice flour jaggery mixture) along with Vadapappu (soa

Cuisine: Andhra Pradesh state of India Theepi Kudumulu / Bellam Undrallu are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Brown rice rava - 2 cups Jaggery - 2 cups Water - 4 cups Method: Heat a heavy bottomed vessel and pour water. Once the water starts boiling, add brown rice rava. Cover the vessel with the lid and cook until the rava becomes soft. After the rava has cooked nicely, add jaggery. The jaggery released water. Cook until all