AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Yam (Negilu Genasu – Kannada, Pendalam – Telugu, Dioscorea alata – Scientific name) - 1/4 kg Tamarind – big lemon sized Onion (chopped into small pieces) – 2 Green chillies (slit) – 2 Chilli powder – 1 teaspoon Turmeric powder – ¼ teaspoon Jaggery – 1 tablespoon Salt – as required Seasoning: Coconut oil – 1 tablespoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Fenugreek seeds – ¼ teaspoon Dry red chilies – 2 Curry

Cuisine: India Ingredients: Cabbage - 1/2 kg Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Dry red chilies - 2 Curry leaves - 2 sprigs Salt - as required Turmeric powder - 1/4 teaspoon Black pepper powder - 1/2 teaspoon Method: Take off the loose layers on top off the cabbage and wash it. Chop it into 6 pieces vertically and slice it thinly. Heat oil in a kadai/pan and add mustard seeds and cumin seeds. Once they start to splutter, add dr

Cuisine: India INGREDIENTS: Boiled Potato (peeled and chopped into cubes) - 1 large Papdi - 30 Cooked Chickpea - 2 cups Onion (finely chopped) - 2 Tomato (finely chopped) - 2 Cumin powder - 1 teaspoon Chaat masala - 1/2 teaspoon Coriander leaves (chopped) - 1/2 cup Salt - as required Lemon juice - 1 tablespoon Sev - 1/2 cup Green Chutney: Mint Leaves - 1 cup Coriander leaves - 1/2 cup Green chilli - 2 Lemon juice - 1 teaspoon Salt - as required For Sweet & Sour chutney: T