AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Green Mango Pieces (chopped into small pieces, with the peel intact) – 300g Mustard seed powder – 4 tablespoons Green chilies – 30 Garlic cloves (peeled) – 20 Fenugreek seed powder – ½ teaspoon Salt – as required Sesame oil – 1 cup Turmeric powder – 1/4 teaspoon Method: Heat 2 teaspoons of oil in a pan and fry green chilies until brownish. Grind the fried green chilies into a fine paste without adding water. Take a big bow

Cuisine: Turkey Kavurma is one of Turkey’s oldest traditional meat preparations, created long before refrigeration. Meat is slowly cooked in its own fat until rich, concentrated and deeply flavourful, then traditionally stored under a protective layer of fat for later use. Ingredients: Mutton (Boneless, cut into small pieces) – 500g Sheep Fat – 50g Salt – as required Onion (slices) – 1 Black pepper powder – 1 teaspoon Water – 1 cup Method: Take a heavy bottomed vessel. Add

Cuisine: South Indian Ingredients: Brown Rice Rava – 2 cups Urad dal (split Black gram) – 1 cup Salt – as required Method: Wash the brown rice rava and urad dal separately and soak both in enough water for 4–5 hours. Drain the urad dal and grind it with a little water into a smooth, fluffy batter. Add the soaked brown rice rava and salt to the dal batter and mix well. Adjust the consistency so the batter is thick; when poured from a ladle, it should fall slowly and not flo