AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Ridge gourd peels - peels of 1 kg ridge gourds Tomato (chopped) - 6 Green chilies (slit) - 10 Tamarind - marble size Coconut oil - 1 tablespoon Turmeric powder - a pinch Salt - as required Minapa Vadiyalu (optional) - 1/2 cup Coriander leaves - for garnishing Seasoning: Coconut oil - 2 tablespoons Chana dal - 1 teaspoon Urad dal - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Curry l

Ingredients: Water – 3 cups Lemon Juice – 1 lemon Jaggery (Joni Bella) – 2 teaspoons Ginger crushed (optional) - 1/2 inch piece Method: In a big bowl, add water and lemon juice. Mix and then add jaggery and crushed ginger. Now, mix the sherbet with your fingers until the jaggery is dissolved. Strain the sherbet into juice glasses and serve.

Cuisine: Odisha state of India Ingredients: To Marinate Rohu Fish slices - 500 gm Salt - 1 teaspoon Turmeric powder - 1/2 teaspoon Mustard oil - 6 tablespoons Potato (chopped into cubes) - 2 Bay leaf - 1 Cinnamon - 1 inch Green cardamom - 1 Clove - 1 Black pepper - 2 Onion (chopped) - 1 medium Green chilies (slit) - 2 Ginger garlic paste - 1 teaspoons Onion (paste) - 1 medium Tomato (chopped) - 1 Coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Chili powder - 1 teasp