AIKANTHIKA

Cuisine: Andhra Pradesh, India INGREDIENTS: Bottle gourd (peeled and chopped) – 1 kg Tomato (chopped) – 4 Green chilies (slit) – 10 Garlic cloves – 7 Tamarind (torn into small pieces) – marble sized Oil – 4 tablespoons Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required METHOD: Chop Ash gourd into big chunks. Remove a little of the soft part on top

Cuisine: Andhra Pradesh, India INGREDIENTS: Bottle gourd (peeled and chopped) – 1 kg Tomato (chopped) – 4 Green chilies (slit) – 10 Garlic cloves – 7 Tamarind (torn into small pieces) – marble sized Oil – 4 tablespoons Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required METHOD: Heat 1 tablespoon of oil in a pan. Fry the green chillies until lightly

Cuisine: Andhra Pradesh, India INGREDIENTS: Tomato – 750g Toor dal (split Pigeon pea) – 2 cups Water – 4 cups Chili powder – ½ teaspoon Salt – as required Turmeric powder – ¼ teaspoon Coriander leaves (chopped) – 1 tablespoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Dry red chilies – 2 Garlic cloves – 10 Curry leaves – 2 sprigs Oil – 1 tablespoon METHOD: Wash the toor dal and place it in a pressure cooker. Add 4 cups of water and the chopped tomatoes. Pressure co

Cuisine: Andhra Pradesh, India INGREDIENTS: Green cucumber (fully matured) – 500g Tomato (chopped) – 3 medium Green chilies (slit) – 2 Onion (chopped) – 3 Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Oil – 3 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaf – 2 sprigs METHOD: Wash the cucumber, peel it and chop it into small pieces with the seeds. Heat oil in a clay pot. Add mustard seeds and cumin seeds. Once they start

Cuisine: Andhra Pradesh, India INGREDIENTS: Plantains (green banana) – 3 Onions (chopped) – 4 medium Green chilies (slit) – 6 Water – 1 cup Oil – 2 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Salt – as required Turmeric powder – ¼ teaspoon Coconut milk – 1 cup METHOD: Peel the plantains and chop them into small pieces. Keep them in water to prevent them from blackening. Heat a clay pot and add the oil. Add the mustard seeds and cu

Cuisine: Andhra Pradesh, India INGREDIENTS: Dough Whole wheat flour (sieved through a thin cloth or fine sieve) – 1.5 kg Salt – 1 teaspoon Filling Jaggery (grated) – 1.5 kg Groundnuts – 750g Sesame seeds – 250g Cashew nuts (chopped into small pieces) – 350g Coconuts (shredded) – 4 (small to medium sized) Cardamom powder – ½ teaspoon Oil – for deep frying METHOD: Heat a pan and dry-roast the groundnuts until slightly golden brown. Remove them from the pan and set aside. In

Cuisine: Andhra Pradesh, India INGREDIENTS: Tomatoes – 500g Oil – 2 tablespoons Green chilies – 10 Garlic cloves – 10 Coriander leaves (chopped) – 1 tablespoon Salt – as required Turmeric powder – ¼ teaspoon METHOD: Wash the tomatoes and remove the tops. Chop them into medium-sized pieces. Heat oil in a pan and add the chopped tomatoes. Cook until all the water has evaporated and the mixture become thick. Turn off the stove and let them cool. Fry the green chilies in a litt

Cuisine: Andhra Pradesh, India Pulihora, also known as Tamarind Rice, is a traditional South Indian rice dish, particularly associated with Andhra and Telangana cuisine. It is commonly prepared during festivals, special occasions and religious ceremonies, where it is also offered as prasadam in temples. The tangy tamarind, tempered spices and lentils give the rice its distinctive flavour. Pulihora is also traditionally valued as a travel food. Unlike many cooked rice dishes,

Cuisine: Andhra Pradesh, India INGREDIENTS: Hyacinth beans – 500g Oil – 5 tablespoons Chana dal – 1 teaspoon Urad dal – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chili – 2 Curry leaves – 2 sprigs Salt – as required Chili powder – 1 teaspoon Turmeric powder – ¼ teaspoon METHOD: Rinse the hyacinth beans and drain the water. Break off both ends and remove the fibre. Then break each bean in half. Place the beans in a bowl and place the bowl in a pre

Cuisine: Andhra Pradesh, India INGREDIENTS: Bitter gourd – 500g Onion – 4 medium Oil – 6 tablespoons Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Tamarind paste – ½ teaspoon Jaggery – 6 tablespoons Water – 1 cup METHOD: Wash the bitter gourds and remove the seeds. Cut them into small pieces. Heat oil in a heavy-bottomed pan. Add the onion and fry until soft. Add the chopped bitter gourd, salt, turmeric powder, chilli powder, tamarind paste and j

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: 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

Cuisine: Andhra Pradesh state of India Ingredients: Carrots - 1/2 kg Coconut oil - 2 tablespoons Chana dal - 1 teaspoon Urad dal - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Dry red chili - 3 Curry leaf - 1 sprig Garlic cloves - 10 Salt - as required Method: Peel the carrots and chop them into small pieces. Heat oil in a pan and add chana dal and urad dal. Then add mustard seeds and cumin seeds. Once they start crackling, add dry red chilies, curry lea

Cuisine: Andhra Pradesh state of India Ingredients: Roselle leaves - 2 bunches Onions (chopped into big pieces) - 4 Green chilies (slit) - 6 Water - 3 cups Salt - as required Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Oora mirapakayalu (see note) - 6 Minapa Vadiyalu (see note) - 1/2 cup Method: Rinse the roselle leaves and chop them coarsely. Take a heavy bottomed vessel and add chopped roselle, chopped onion and

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil – 6 tablespoons Onions (chopped) – 4 Salt – as required Chili powder – 1 ½ teaspoon Turmeric powder – 1/4 teaspoon Water – 1/2 cup Eggs – 4 Coriander leaves (chopped) – 1 tablespoon Method: Heat oil in a pan and add chopped onion. Fry until golden brown. Then add salt, chili powder, turmeric powder and water. Break eggs directly into the pan, one by one and separately. Close the lid and let it cook for 10 minutes

Cuisine: Andhra Pradesh state of India Karakajjam is a traditional sweet from Andhra Pradesh. It is usually made a few days before the Sankranti Festival and savored for the entire month. Ingredients: Chickpea flour - 750g Rice flour - 250g Jaggery (Joni Bella) - 1.25 kg Water - 1/2 cup + for making the batter Oil - for deep frying Cardamom powder - 1/2 teaspoon Chopped Cashew nuts - 3 cups Method: In a large mixing bowl, add chickpea flour and rice flour. Add water and mix w

Cuisine: Andhra Pradesh state of India Ingredients: Indian gooseberry – 1 kg Tamarind – 25gm Lemons – 3 Turmeric powder – 1 teaspoon Salt – 1/2 cup Chilli powder – 1/2 cup Garlic (finely ground) – 125gm Method: Wash the indian gooseberries thoroughly and wipe away all the moisture with a cotton cloth. Chop the indian gooseberries into small pieces and remove the seeds. Put the chopped pieces into a glass or ceramic jar. Add turmeric powder and mix well. Close the lid leav

Cuisine: Andhra Pradesh state of India Ingredients: Brinjals – ¼ kg Tamarind – big lemon sized Onion (chopped into small pieces) – 2 Green chillies (slit) – 2 Chilli powder – ½ teaspoon Turmeric powder – ¼ teapsoon 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 leaves – 2 springs Method: Wash the brinjals and chop them into medium sized