AIKANTHIKA

Cuisine: South India Ingredients: Breadfruit - 500g Coconut oil - 5 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split black gram) - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Salt - as required Turmeric powder - 1/4 teaspoon Black pepper powder - 1/2 teaspoon Method: Apply some coconut oil to your palms, knife and cutting board. Peel the breadfruit with the knife. Then, wash it and cut it into wedges. Remov

Cuisine: Karnataka state of India Ingredients: Davanagere doddamenasinakayi / small desi capsicums - 250g Peanuts - 1 cup Desiccated coconut - 1 1/2 cups Niger seeds - 1 teaspoon Onion (finely chopped) - 1 Garlic cloves (peeled and chopped) - 20 Chili powder - 1 teaspoon Salt - as required Jaggery - 1 1/2 teaspoons Lemon juice - 1 teaspoon Coconut oil - 5 tablespoons Method: Rinse the capsicums and drain the water completely. Dry roast the peanuts until the colour changes a l

Cuisine: India Ingredients: Karonda / Carissa carandas - 250g Jaggery (Joni Bella) - 1 cup Water - 4 tablespoons Method: Rinse the karonda fruits thoroughly and wipe them clean with a towel. Chop them into half and remove the seed. Heat a heavy bottomed pan. Add jaggery and water into it. Cook until double string consistency (take little syrup on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and two strings will appear in the mid