AIKANTHIKA

Cuisine: Karnataka state of India Ingredients: Brown rice - 3 cups Ash gourd kernel - 2 cup Poha / Flattened rice - 1 cup Shredded fresh coconut - 1/2 cup Salt - as required Turmeric powder - 1/4 teaspoon Coconut oil - for frying the dosas Method: Wash the brown rice and soak in enough water for 3 hours. Soak poha for 10 minutes. Peel the ash gourd and remove the seeds. Then, chop the ash gourd into small pieces. In a mixer jar, add chopped ash gourd and soaked poha. Grind in

Cuisine: Andhra Pradesh state of India Ingredients: Elephant foot yam – ¼ kg Onion (chopped) – 2 medium Garam masala powder – 1 teaspoon Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Oil – for deep frying Method: Peel the elephant foot yam and wash it. Then boil the whole elephant foot yam in pressure cooker for 3 whistles. After boiling, chop half of the elephant foot yam into small cubes. Take the other half of the elephant foot yam and mash in c

Cuisine: Malvani region in Maharashtra state of India Ingredients: To Marinate: Fish Pieces - 500 grams (Cut into 3-inch by 2-inch pieces) Salt - 1 teaspoon To Grind: Kashmiri Dry red chilies - 8 Raw Rice - 1 teaspoon Black peppercorns - 3 Coriander seeds - 2 teaspoons Cumin Seeds - 2 teaspoons Spicy red chilly powder - 1 teaspoon Garlic cloves - 8 Onion (chopped) - 1 medium Shredded Fresh Coconut - 1/2 coconut For the Curry: Coconut oil - 2 tablespoons Onion (Finely chopped)