AIKANTHIKA

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

Cuisine: Andhra Pradesh state of India Pachi Pulusu is a dish from Andhra Pradesh. It is made for festivals and special occasions. Ingredients: Tamarind - sweet lime sized Water - 5 cups Onion (finely chopped) - 2 medium Green chilies (finely chopped) - 6 Salt - as required Jaggery - 2 tablespoons Coriander leaves (chopped) - 1 tablespoon Method: Soak tamarind in some water for an hour. Then squeeze and extract the juice. Add 5 cup of water to the extract. Add chopped onions,

Cuisine: Andhra Pradesh state of India Pala Munjalu is a sweet dish from Godavari region of Andhra Pradesh. It is made for festivals and special occasions. Ingredients: Rice - 2 cups Coconut milk - 2 cups Chana dal - 1 cup Jaggery - 1 cup Cardamom powder - a pinch Salt - a pinch Coconut oil - for deep frying Method: Soak the rice in water overnight. Next morning, wash the Bengal gram dal and pressure cook along with 2 cups of water for 3 whistles. After cooking, see if there