AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Toor dal (split pigeon pea) - 2 cups Tomatoes (chopped) - 6 medium Green chilies (slit) - 2 Water - 4 cups Tamarind - small lemon sized Salt - as required Turmeric powder - 1/4 teaspoon Chili powder - 1/2 teaspoon Coconut oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Dry red chilies - 2 Garlic cloves - 10 Curry leaf - 1 sprig Asafoetida - a pinch Method: Soak tamarind in water for 15 minutes and

Cuisine: Andhra Pradesh state of India Ingredients: Thothapuri green mangoes - 2 Garlic cloves - 15 Cumin seeds - 1 teaspoon Chili powder (not too spicy variety) - 2 teaspoons Salt - as required Turmeric powder - 1/4 teaspoon Coconut oil - 4 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 Curry leaf - 1 sprig Method: Peel the mangoes and chop them into small pieces. Tak

Cuisine: Andhra Pradesh state of India Ingredients: Snake gourd - 1 kg Coconut oil - 4 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 Garlic cloves - 10 Dry red chili - 2 Curry leaf - 1 sprig Red chili powder - 1/2 teaspoon Salt - as required Turmeric powder - 1/4 teaspoon Method: Take a knife and scrape off the green / gray layer on the snake gourds. The, cut them int

Cuisine: Andhra Pradesh state of India Ingredients: Green Mangoes (refer note) – 1 kg Red chili powder – 1 cup Salt – ½ cup Powdered mustard seeds (refer note) – ¾ cup Jaggery – 2 cups Garlic cloves (peeled) – 1 cup Coconut oil – ½ cup Method: Cutting the Mangoes: Wash the mangoes and dry them completely without any moisture. Chop off the stem part on top of the mango. Slice the mango in half from the center. Then, take each halve and remove the seeds with the knife. Also rem

Cuisine: Andhra Pradesh state of India Ingredients: Chicken pieces – 1 kg Onions (chopped) – 4 Green chilies (slit) – 250 gm Ginger garlic paste – 3 teaspoons Salt – as required Turmeric powder – 1/4 teaspoon Coconut oil – 10 tablespoons Green chili sauce – 4 teaspoons Method: Wash the chicken pieces thoroughly and drain the water completely. Transfer the chicken pieces into a pressure cooker and add chopped onion, 2 1/2 teaspoons of ginger garlic paste, salt and turmeric po

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.