AIKANTHIKA

Cuisine: Andhra Pradesh, India Pulihora, also known as Tamarind Rice, is a traditional South Indian rice dish, particularly associated with Andhra and Telangana cuisine. It is commonly prepared during festivals, special occasions and religious ceremonies, where it is also offered as prasadam in temples. The tangy tamarind, tempered spices and lentils give the rice its distinctive flavour. Pulihora is also traditionally valued as a travel food. Unlike many cooked rice dishes,

Cuisine: North India INGREDIENTS: To Cook Dal Toor Dal (split Pigeon pea) – 2 cups Water – 4 cups Turmeric powder – ½ teaspoon Tomato (chopped) – 1 Black cardamom – 1 Cloves – 2 Onion (chopped) – 2 Tomato (chopped) – 2 Green chili (chopped) – 4 Spinach (finely chopped) – 1 bunch Oil – 2 tablespoons Cumin seeds – 1 teaspoon Asafetida – a pinch Garlic (chopped) – 1 tablespoon Ginger (chopped) – 1 teaspoon Turmeric powder – ½ teaspoon Chili powder – ¼ teaspoon Salt – as requir

Cuisine: Andhra Pradesh, India INGREDIENTS: Hyacinth beans – 500g Oil – 5 tablespoons Chana dal – 1 teaspoon Urad dal – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chili – 2 Curry leaves – 2 sprigs Salt – as required Chili powder – 1 teaspoon Turmeric powder – ¼ teaspoon METHOD: Rinse the hyacinth beans and drain the water. Break off both ends and remove the fibre. Then break each bean in half. Place the beans in a bowl and place the bowl in a pre