AIKANTHIKA

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

Cuisine: India Ingredients: Star fruits - 1/2 kg Jaggery (Joni Bella) - 2 cups Water - 1/4 cup Vanilla powder (optional) - a pinch...