AIKANTHIKA

Cuisine: Malaysia Nasi Kerabu is a traditional Malaysian rice dish originating from the east coast states of Kelantan and Terengganu. It is characterised by blue-coloured rice, which is naturally coloured using butterfly pea flowers, a plant commonly found in the region and traditionally used in local cooking. This version is a slightly modified interpretation, prepared using locally available ingredients in our region, where some traditional components are not accessible. Ca

Cuisine: India Ingredients: Coconut oil – 2 tablespoon Potatoes – 6 medium Chili powder – 2 teaspoon Turmeric powder – ½ teaspoon Salt – as required Seasoning: Urad dal (split Black gram) – 1 teaspoon Dry red chilies – 5 Mustard seeds – 1 teaspoon Cumin seeds – ½ teaspoon Curry leaves – 2 sprigs Method: Peel the potatoes and slice them thinly. Wash the sliced potatoes thoroughly in water to remove excess starch. Drain the water completely and spread the potato slices on a cle

Cuisine: Andhra Pradesh state of India Athesara Annam is a dish from Andhra Pradesh. It is made for festivals and special occasions. It is served with Pachi Pulusu and Vankaya Pachadi. Ingredients: Brown rice - 3 cups Moong Dal (split green gram) - 1 cup Salt - 1 teaspoon Water - 10 cups Method: Heat a kadai and dry roast moong until a nice aroma arises. Add the roasted dal to the brown rice and wash them together. Drain the water completely. Pressure cook for 3 whistles on h