AIKANTHIKA

Cuisine: North India Ingredients: Coconut oil - 4 tablespoons Cinnamon - 1 inch Green cardamom - 1 Cloves - 2 Star anise - 1 Green chilies (slit) - 3 Onion (thinly sliced) - 2 Ginger Garlic paste - 1 teaspoon Tomato (chopped) - 2 Sambar powder - 1/2 teaspoon Garam masala powder - 1/2 teaspoon Chili powder - 1 teaspoon Coriander seed powder - 1 teaspoon Jaggery - 1 teaspoon Salt - as required Brinjal (chop into thin long wedges) - 6 medium (300gm) Tamarind paste - 1/4 teaspoon

Cuisine: South India Ingredients: Avalakki / Poha (flattened or beaten rice) - 2 cups Jaggery - 2 cups Coconut oil - 6 tablespoons Cardamom powder - a pinch Cashew nuts (broken) - 1 teaspoon Raisins - 1 teaspoon Water - 4 cups Method: Dry roast the avalakki over low-medium flame until crispy and let it cool completely. Grind roasted avalakki into a coarse powder (like rava). Heat coconut oil in a heavy bottomed vessel and add cashew nuts to it. Fry until golden brown. Remove

Cuisine: South India Ingredients: Brown Rice – 3 cups Urad Dal (split black gram) – 1 cup Fenugreek seeds – ½ teaspoon Poha (flattened or beaten rice) – 1 tablespoon Salt – as required Onion (finely chopped) - 3 Green chilies (finely chopped) - 5 Coriander leaves (finely chopped) - 2 tablespoons Coconut oil - for frying Method: Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek see