AIKANTHIKA

Cuisine: American Ingredients: Ripe Tomatoes - 4 medium Cinnamon (crushed) - 1 inch Clove - 1 Garlic cloves (crushed) - 8 Ginger (chopped) - 1/2 inch Jaggery powder - 2 tablespoons Tamarind paste - 1/2 teaspoon Salt - 1/2 teaspoon Red chili powder (medium spicy) - 1/2 teaspoon Method: Rinse the tomatoes thoroughly and chop them into medium sized pieces. Take a small piece of thin cotton cloth. Put crushed cinnamon, clove, crushed garlic cloves and chopped ginger into the clo

Cuisine: Karnataka state of India Ingredients: Brown rice - 2 cups Cucumber (chopped along with the peel) - 1 cup Cooked brown rice - 1 cup Salt - as required Water - as required Coconut oil - for frying the dosas Method: Wash the brown rice and soak in water for 4 hours. Then, grind the cucumber pieces into a fine paste along with little water. Add soaked rice, cooked rice and salt to the same blender jar. Add some water and grind into a smooth batter. Transfer the batter in

Cuisine: Karnataka state of India Ingredients: White goosefoot leaves – 3 bunches Coconut oil – 2 tablespoons Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chilies – 5 Garlic cloves – 20 Curry leaves – 1 spring Salt – as required Turmeric powder - 1/4 teaspoon Method: Wash the white goosefoot leaves and drain the water completely. Chop the leaves finely. Heat oil in a kadai / pan