AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Drumsticks - 2 Cashew nuts - 2 cups Onions (chopped) - 6 Green chilies (slit) - 2 Salt - as required Chili powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Coconut oil - 5 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Water - 3 cups Method: Wash the cashew nuts and soak them in water for 30 minutes. Chop of both the ends of the drumsticks. Then chop them into finger length pieces.

Cuisine: Andhra Pradesh state of India Ingredients: Ceylon Spinach - 1 big bunch Moong dal (split green gram) - 2 cups Tomato (chopped) - 6 Green chili (slit) - 5 Fenugreek seeds - 1/2 teaspoon Water - 5 cups Coconut oil - 1 tablespoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Dry red chilies - 2 Curry leaf - 1 sprig Salt - as required Turmeric powder - 1/4 teaspoon Method: Separate the Ceylon spinach leaves from the stalks. Rinse the leaves a

Cuisine: Andhra Pradesh state of India Traditionally, Ugadi Festival is celebrated to mark the New Year in many states of India. This festival is known by different names in different states. In the state of Andhra Pradesh, it is called ‘Ugadi’. Every state has its own traditional dishes to celebrate this festival. Ugadi Pachadi is the most important traditional dish made on Ugadi festival in the state of Andhra Pradesh. Ugadi Pachadi consists of 6 flavors - Sweet, Sour, Bitt

Cuisine: Andhra Pradesh state of India Ingredients: Moong dal (split green gram) - 2 cups Water - 8 cups Coconut oil - 1 tablespoon Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Dry red chilies - 6 Curry leaves - 1 sprig Ginger garlic paste - 1 teaspoon Salt - as required Turmeric powder - 1/4 teaspoon Coriander leaves - for garnishing Method: Rinse the moong dal thoroughly and drain the water completely. In a pressure cooker, add rinsed moong dal and 5 cups of wat

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Dry red chilies - 4 Curry leaf - 1 sprig Moong dal (split green gram) - 1 cup Water - 2 cups Fenugreek leaves - 2 bunches Salt - as required Turmeric powder - a pinch Method: Separate the fenugreek leaves from the stalks. Rinse the fenugreek leaves thoroughly and chop them. Heat oil in a pot and add mustard seeds and cumin

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 4 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Onions (chopped) - 3 Green chilies (slit) - 6 Chana dal (split Bengal gram) - 1 cup Water - 2 cups Ridge gourd - 1 kg Salt - as required Turmeric powder - a pinch Method: Peel the ridge gourds and chop them into small pieces. Soak chana dal in water for 30 minutes. Heat coconut oil in a heavy bottomed pan and add mustar

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 2 tablespoons Chana dal (split Bengal gram) - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Green chilies (slit) - 2 Onion (chopped) - 3 Salt - as required Turmeric powder - 1/4 teaspoon Ridge gourd - 1 kg Chili powder - 1/2 teaspoon Coconut milk - 1 cup Method: Peel the ridge gourds and wash them. Chop them into small pieces. Heat coconut oil in a clay pot or any other

Cuisine: Andhra Pradesh state of India Ingredients: Ridge gourd peels - peels of 1 kg ridge gourds Tomato (chopped) - 6 Green chilies (slit) - 10 Tamarind - marble size Coconut oil - 1 tablespoon Turmeric powder - a pinch Salt - as required Minapa Vadiyalu (optional) - 1/2 cup Coriander leaves - for garnishing Seasoning: Coconut oil - 2 tablespoons Chana dal - 1 teaspoon Urad dal - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Garlic cloves - 10 Curry l

Cuisine: Andhra Pradesh state of India Chepala Pulusu is one of the traditional recipes which has been passing down in our family since more than four generations. Ingredients: Fish slices – 1 kg Salt – as required Chili powder – 5 teaspoons Onion (chopped into small cubes) – 5 Green chili (slit) – 5 Turmeric powder – ½ teaspoon Oil – 6 tablespoons Ginger garlic paste – 4 teaspoons Tamarind (soak in water for 20 minutes and extract the juice) – sweet lime sized Method: Add s

Cuisine: Andhra Pradesh state of India Ingredients: Drumsticks (Cut into 3 inch long pieces) – 2 Onion (chopped into small cubes) – 4 big Green chilies (slit) – 2 Coconut milk – 2 cups Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Cumin powder – 1/4 teaspoon Salt – as required Seasoning: Coconut oil – 4 tablespoons Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Curry leaves – 1 sprig Method: Heat oil in a clay pot or any other pot. Add mustard seeds and cumin

Cuisine: Andhra Pradesh state of India Ingredients: Dried Cowpea - 2 cups Coconut oil - 2 tablespoons Green chilies (slit) - 4 Curry leaves - 1 sprig Onion (chopped) - 2 Salt - as required Turmeric powder - 1/4 teaspoon Coriander leaves (optional) - for garnishing Method: Soak the cowpeas in water overnight. Then, wash them and put them in a vessel. Pour enough water to cover the cowpeas. Boil until the cowpeas become soft. Once cooked, strain and separate the water from the

Cuisine: Andhra Pradesh state of India Ingredients: Ladies fingers – ¼ kg Tamarind – lemon sized Onion (chopped into small pieces) – 2 Green chili (slit) – 2 Tomato (chopped) - 1 Chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Seasoning: Coconut oil – 1 tablespoon Mustard seed – ¼ teaspoon Cumin seeds – ¼ teaspoon Fenugreek seeds – ¼ teaspoon Dry red chilies – 2 Curry leaves – 2 springs Method: Wash the ladies fingers and drain the water complet

Cuisine: Andhra Pradesh state of India Ingredients: Yam (Negilu Genasu – Kannada, Pendalam – Telugu, Dioscorea alata – Scientific name) - 1/4 kg Tamarind – big lemon sized Onion (chopped into small pieces) – 2 Green chillies (slit) – 2 Chilli powder – 1 teaspoon Turmeric powder – ¼ teaspoon 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

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: Andhra Pradesh state of India Ingredients: Snake gourd - 1 kg Moong dal (split green gram) - 1 cup Oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Cumin Seeds - 1/4 teaspoon Dry red chillies - 4 Garlic cloves - 10 Curry leaves - 1 sprig Salt - as required Turmeric powder - a pinch Method: Wash the moong dal and drain the water completely. Take a knife and scrape off the gray layer on the snake gourds. Then, cut them into two pieces length wise and remove the seeds.

Cuisine: Andhra Pradesh state of India Ingredients: Drumstick Leaves - 3 cups Toor dal (Split pigeon pea) / Moong dal (Split green gram) – 1 cup Water – 2 cups Salt – as required Turmeric powder – a pinch Seasoning: Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chilies (Cut into half) – 5 Garlic (Put a grew in the middle) – 10 cloves Curry leaves – 2 sprigs Oil – 1 tablespoon Method: Wash the drumstick leaves and let them dry without moisture. Then chop the leav

Cuisine: Andhra Pradesh state of India Ingredients: Coconut oil - 4 tablespoons Curry leaves - 1 sprig Onions - 4 Green chillies - 4 Telagapindi (powder of oil extracted sesame seeds residual cake) - 4 tablespoons Salt - as required Turmeric powder - a pinch Water - 2 cups Method: To prepare Telagapindi Kura, start by chopping the onions into small pieces and slitting the green chilies. Next, heat a clay pot or any other pot and add coconut oil. Once the oil is hot, add the c

Cuisine: Andhra Pradesh state of India Ingredients: Ripe Cucumber (Round Andhra variety) - 2 Tomato - 4 Green chilli - 8 Garlic cloves - 15 Salt - as required Turmeric powder - a pinch Coriander leaves - 2 teaspoons Seasoning: Coconut oil - 2 tablespoons Chana dal - 1/2 teaspoon Urad dal - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaves - 1 sprig Method: Wash the cucumbers and peel them. Chop them into small pieces along with the seeds. Chop

Cuisine: Andhra Pradesh state of India Ingredients: Little gourd - 1 kg Coconut oil - 6 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad Dal (split Black gram) - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Dry red chilli - 2 Curry leaf - 1 sprig Salt - as required Chilli powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Method: Rinse the little gourds thoroughly and drain the water completely. Then chop them into thin slices. In a large

Cuisine: Andhra Pradesh state of India Ingredients: Water – ½ litre Tamarind – big lemon sized Coriander seeds – 2 tablespoons Dry red chillies – 4 Jaggery – 2 tablespoons Salt – as required Turmeric powder – ¼ teaspoon Curry leaves – 4 sprigs Coriander leaves – for garnish Seasoning: Oil – 2 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Fenugreek seeds – ½ teaspoon Dry red chillies – 2 Curry leaves – 2 springs Onion (thinly sliced) – 1 small Method: Take a