AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Lady’s finger – ½ kg Coconut oil – 3 tablespoons + 1 teaspoon Green chillies – 8 Tamarind – small lemon sized Salt – as required Garlic cloves – 6 Seasoning: Coconut oil – 1 tablespoon Channa dal (split Bengal gram) – ½ teaspoon Urad dal (split black gram) – ½ teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 1 sprig Method: Wash the lady’s fingers and drain the water completely. Let them dry withou

Cuisine: Andhra Pradesh state of India Ingredients: Eggs – 4 Onion (Chopped into small pieces) – 4 big Green chillies (Slit) – 2 Tamarind – big lemon-sized Salt – as required Chilli powder – ½ teaspoon Turmeric powder – ¼ teaspoon Seasoning: Oil – 2 tablespoons Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 1 sprig Method: Take a small vessel and put the eggs in it. Pour water until the eggs are covered. Boil for 15 minutes and turn off the flame. Wait for

Cuisine: Andhra Pradesh state of India Ingredients: Lady’s finger – ½ kg Coconut oil – 1 teaspoon + for deep frying Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Dry red chillies – 4 Garlic cloves – 15 Curry leaves – 2 sprigs Cashew nuts – ½ cup Salt – as required Turmeric powder – ¼ teaspoon Method: Wash the lady’s fingers and drain the water completely. Let them dry without any moisture before chopping. Then, chop them into thin slices. Heat oil in a kadai / pan for d

Cuisine: Andhra Pradesh state of India Ingredients: Cluster beans – ½ kg Coconut oil – 4 tablespoons Chana dal (split Bengal gram)– 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chilli – 2 Curry leaf – 2 sprigs Salt – as required Chilli Powder – 1 teaspoon Turmeric powder – ¼ teaspoon Shredded fresh coconut – 5 tablespoons Method: Wash the cluster beans and drain the water completely. Break both ends of the clu

Cuisine: Andhra Pradesh state of India Ingredients: Carrots – ½ kg Coconut oil – 3 tablespoons Channa dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 5 Garlic cloves – 10 Curry leaves – 1 sprig Salt – as required Method: Peel the carrots and wash them. Then, grate the carrot. Heat oil in a kadai/pan and add channa dal and urad dal. Once they turn slightly brownish, add mustard

Cuisine: Andhra Pradesh state of India Ingredients: Amaranth leaves – 3 bunches Coconut oil – 2 tablespoons Channa dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 5 Garlic cloves – 20 Curry leaves – 1 sprig Salt – as required Method: Wash the amaranth leaves and drain the water completely. If the amaranth stalks are tender, you can add them also along with the leaves. If they

Cuisine: Andhra Pradesh state of India Bellam Thalikalu is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Rice flour – 1 cup Water – 1 ½ cups + 3 cups Salt – a pinch Jaggery – 1 cup Shredded coconut – ½ cup Cashew nuts – ¼ cup Cardamom powder – ¼ teaspoon Method: Boil 1 ½ cups of water in a heavy-bottomed vessel. Once the water starts to boil vigorously, add rice flour and salt. Mix until there is no dry flour seen. Turn off the stove and le

Cuisine: Andhra Pradesh state of India Ingredients: Bottle gourd – ¼ kg Tamarind – big lemon-sized Onion (chopped into small pieces) – 2 Green chillies (slit) – 2 Tomato (chopped) - 1 Chilli powder – ½ teaspoon Turmeric powder – ¼ teaspoon Jaggery – 1 tablespoon Salt – as required Seasoning: Coconut Oil – 1 tablespoon Mustard seed – ¼ teaspoon Cumin seeds – ¼ teaspoon Fenugreek seeds – ¼ teaspoon Dry red chillies – 2 Curry leaves – 2 sprigs Method: Wash the bottle gourd and

Cuisine: Andhra Pradesh state of India Ingredients: Toor Dal – 1 cup Water – 2 cups Turmeric powder – ¼ teaspoon Salt – as required Method: Wash the toor dal and drain the water completely. In a pressure cooker, add the washed dal and 2 cups of water. Pressure cook in low flame for 3 whistles. After the pressure releases, open the lid and mix. Then add salt and turmeric powder. Mix until everything combines well. Transfer Sudda pappu into a serving bowl. Serve after cooled wi

Cuisine: Andhra Pradesh state of India Ingredients: Plantains / Green Banana – 2 Tamarind – big lemon-sized Onion (chopped into small pieces) – 2 Green chilies (slit) – 2 Chili powder – 1 teaspoon Turmeric powder – ¼ teaspoon Jaggery – 1 tablespoon Salt – as required Pulusu vadiyalu – 5 (optional) Oil – as required for frying pulusu vadiyalu Seasoning: Oil – 1 tablespoon Mustard seed – ¼ teaspoon Cumin seeds – ¼ teaspoon Fenugreek seeds – ¼ teaspoon Dry red chilies – 2 Curry

Cuisine: Andhra Pradesh state of India Ingredients: Lady’s finger – ½ kg Oil – 3 tablespoons Chana dal (Bengal gram dal) – ½ teaspoon Urad dal (Black gram dal) – ½ teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Dry red chilli – 2 Curry leaf – 2 sprigs Red chilli powder – 1 teaspoon Salt – as required Turmeric powder – ¼ teaspoon Method: Wash the lady’s fingers and dry completely. Chop them into thin slices. Heat oil in a kadai/pan and add chana dal and urad dal.

Cuisine: Andhra Pradesh state of India Ingredients: Sponge gourd – 4 medium Green chilli – 6 Oil – 1 tablespoon Tamarind – marble-sized Garlic cloves – 10 Coriander leaves – 1 tablespoon Salt – as required Method: Chop the green chillies into slits. In a kadai/pan, heat oil and fry the green chillies until they start to turn slightly brown. In a bowl, soak the tamarind in a little water for 15 minutes and extract the thick juice from it. Then, roast the whole sponge gourds on

Cuisine: Andhra Pradesh state of India Ingredients: Fish pieces (refer note) – 1 kg Onion (chopped) – 3 large Green chilli (slit) – 8 Curry leaves – 2 sprigs Garlic cloves – 1 tablespoon Coriander seeds – 3 tablespoons Cumin seeds – 1 teaspoon Tamarind (soak and extract the juice) – 1 big lemon-sized Oil – 6 tablespoons Chilli powder – 4 teaspoons Turmeric powder – ¼ teaspoon Salt – as required Garam masala – ½ teaspoon Method: Grind Garlic cloves, onion pieces, coriander see

Cuisine: Andhra Pradesh state of India Ingredients: Karonda / Bakery cherries (pieces) – 2 cups Toor dal – 1 cup Water – 2 cups Salt – as required Chilli powder – ½ teaspoon Turmeric powder – ¼ teaspoon Seasoning: Dry red chillies – 4 Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Garlic cloves – 10 Curry leaves – 1 sprig Oil – 2 tablespoon Method: Wash the karonda / bakery cherries and chop them into half vertically and remove the seed. Wash the toor dal and

Cuisine: Andhra Pradesh state of India Ingredients: Sweet pumpkin (unripe and green) – 500 g Onion – 4 Ginger – 2-inch piece Green chilli – 10 Jaggery – 4 tablespoons Turmeric powder – ¼ teaspoon Salt – as required Oil – 7 tablespoons Seasoning: Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Method: Cut the sweet pumpkin and remove the seeds. Then chop it into medium-sized pieces along with the peel. Then wash the pieces. Cut the onions into small

Cuisine: Andhra Pradesh state of India Ingredients: Ridge gourd – ¼ kg Green chilli / dry red chilli – 5 Tomato – 3 Garlic – 6 cloves Coriander leaves – 2 teaspoons Salt – as required Oil – 3 teaspoons Tamarind – 1-inch piece Method: Remove the ridges of the ridge gourd and wash them. Then chop them into small pieces along with the peel. In a kadai/pan, heat oil and fry the ridge gourd pieces until they have cooked and become soft. Then add chopped tomato and cook till all th

Cuisine: Andhra Pradesh state of India Ingredients: Brinjal (the Purple Long Brinjal variety is the best for this recipe) – 1 kg Onion (chopped) – 3 big Ginger – 2-inch piece Garlic – 12 cloves Green chilli – 4 Salt – as required Turmeric powder – ½ teaspoon Seasoning: Oil – 5 tablespoons Mustard seeds – 1 teaspoon Cumin seeds – 1 teaspoon Curry leaves – 3 sprigs Method: Wash the brinjals and chop them into thin 2-inch long pieces. Grind ginger, garlic, and green chilies into

Cuisine: Andhra Pradesh state of Bharat 'Kandi' means Toor / Pigeon pea in Telugu. 'Podi' means powder. Kandi Podi is a traditional Andhra Pradesh recipe, which is served with hot rice and coconut oil. Ingredients: Toor dal (split pigeon pea) – 1 cup Urad dal (split black gram) – 1 cup Chana dal (split Bengal gram) – 1 cup Cumin seeds – 2 teaspoons Kashmiri dry red chillies – 50 gm Salt – as required Coconut oil – 2 teaspoons Method: Take a kadai/pan and dry roast toor dal, u

Cuisine: Andhra Pradesh state of India Ingredients: Rice flour – 1 cup Whole wheat flour – 1 cup Jaggery – 1 cup Coconut oil – for deep frying Method: In a large bowl, mix rice flour, wheat flour, and jaggery together. Add water and mix without lumps. The consistency should be a little thicker than the dosa batter. Keep it aside for 30 minutes. After 30 minutes, heat the oil in a kadai/pan. Take the gulabi puvvu mold and immerse it in the hot oil and then dip it in the batter

Cuisine: Andhra Pradesh state of India Ingredients: Bitter gourd (preferably small wild variety) – ½ kg Desiccated coconut powder – 1 cup Roasted sesame powder – ½ cup Chilli powder – 3 teaspoons Cashew powder (Optional) – ½ cup Salt – as required Onion – 1 Garlic – 8 cloves Jaggery – ½ teaspoon Lemon juice – ½ teaspoon Oil – 5 tablespoon Method: Chop onion and garlic into small pieces. In a mixing bowl, mix together the desiccated coconut powder, roasted sesame powder,