AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Dry red chilies - 4 Curry leaf - 1 sprig Moong dal (split green gram) - 1 cup Water - 2 cups Fenugreek leaves - 2 bunches Salt - as required Turmeric powder - a pinch Method: Separate the fenugreek leaves from the stalks. Rinse the fenugreek leaves thoroughly and chop them. Heat oil in a pot and add mustard seeds and cumin

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 4 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Onions (chopped) - 3 Green chilies (slit) - 6 Chana dal (split Bengal gram) - 1 cup Water - 2 cups Ridge gourd - 1 kg Salt - as required Turmeric powder - a pinch Method: Peel the ridge gourds and chop them into small pieces. Soak chana dal in water for 30 minutes. Heat coconut oil in a heavy bottomed pan and add mustar

Cuisine: Karnataka state of India Ingredients: Avalakki / Poha / flattened or beaten rice (made with brown rice or red rice) - 2 cups Coconut oil - 4 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split Black gram) - 1/2 teaspoon Groundnuts - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 3 Green chilies (slit) - 5 Tomato (chopped) - 2 Salt - as required Turmeric powder - 1/4 teaspoon Coriander lea