AIKANTHIKA

Cuisine: Karnataka state of India Ingredients: Bottle gourd - 1/2 kg Dried Chickpeas - 1 cup Coconut oil - 2 tablespoons Onion (chopped) - 2 Green chilies (slit and chopped into 4 pieces) - 6 Tomatoes (chopped) - 4 Fresh shredded coconut - 1 cup Niger seeds - 1 tablespoon Curry powder - 2 teaspoons Salt - as required Turmeric powder - 1/4 teaspoon Lemon juice - 2 teaspoons Method: Soak the chickpeas in enough water for 6 hours. Then, wash the soaked chickpeas. Put the chickpe

Cuisine: Karnataka state of India Ingredients: Coconut oil - 10 tablespoons Onion (chopped) - 3 Green chilies (chopped) - 10 Ginger (chopped) - 2 inch piece Garlic - 6 cloves Tomatoes (chopped) - 2 Fresh shredded coconut - 4 teaspoons Cinnamon - 2 inches Cloves - 4 Green cardamom - 1 Fenugreek leaves - 4 small bunches Coriander leaves - 1 bunch Water - 10 cups Salt - as required Brown rice - 4 cups Method: Separate the fenugreek leaves from the stalk. Cutoff the roots of cori

Cuisine: Karnataka state of India Ingredients: Fresh pigeon peas - 2 cups Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 4 Green chilies (slit) - 4 Tomato (chopped) - 3 Salt - as required Turmeric powder - 1/4 teaspoon Coriander leaves - 1 tablespoon Method: Wash the fresh pigeon peas thoroughly and boil them with enough water until soft. Heat oil in a kadai / pan and add mustard seeds and cumin seeds