AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Crabs – 500 gm Coconut oil – 3 tablespoons Onions – 4 medium Tomato – 2 Ginger garlic paste – 1 teaspoon Salt – as required Turmeric powder – ½ teaspoon Chilli powder – 2 teaspoons Tamarind (Soak and extract the juice) – big lemon-sized Water – as required Garam masala – ½ teaspoon Coriander leaves – 1 tablespoon Method: Take 2 onions and chop them into big pieces. Grind them into a smooth paste. Chop the other 2 onions into

Cuisine: Andhra Pradesh state of India Ingredients: Ginger (Chopped into small pieces) – 1 cup Chana dal (Split Bengal gram) – 1 cup Urad dal (Split Black gram) – ½ cup Oil – 1 tablespoon Tamarind – Marble sized Jaggery – 1 tablespoon Green chilies (Slit) – 5 Salt – as required Water – as required Method: In a kadai / pan, heat oil. Add chana dal, urad dal, and fry. Once they are half-fried, add chopped ginger and green chilies. Fry until chana dal and urad dal have become go

Cuisine: Andhra Pradesh state of India Ingredients: Green gram – 2 cups Salt – as required Oil – as required Onion (Chopped) – 1 big Ginger (Finely chopped) – 2-inch piece Green chilli (Finely chopped) – 4 Cumin seeds – 2 teaspoons Method: Soak the green gram dal overnight. After soaking, grind into a fine batter along with salt and water. The consistency of the batter should be a little thicker than the dosa batter. Then take a dosa tawa/pan and let it heat. Then pour a ladl

Cuisine: Andhra Pradesh state of India Ingredients: Multi-vitamin leaf – 1 bunch 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: Separate the multi-vitamin leaves from the middle twig and wash. Chop the wa

Cuisine: Andhra Pradesh state of India Ingredients: Boiled eggs – 4 Onion – 8 medium Tomato – 4 (optional) Chilli powder – 1 teaspoon Salt – as required Turmeric powder – ¼ teaspoon Oil – 4 tablespoons Method: Heat a kadai/pan and add oil to it. Then add chopped onions. Fry until the onion turns golden brown. Then add chopped tomatoes. Once the tomato becomes soft and mushy, add the boiled eggs. Saute for 2 minutes. Then add salt, chili powder, and Turmeric powder. Sauté for

Cuisine: Andhra Pradesh state of India Ingredients: Mutton – 1 kg Ginger garlic paste – 2 teaspoons Oil – 1 cup Onion (chopped) – 4 Chilli powder – 3 teaspoons Coriander seeds powder – 3 teaspoons Salt – as required Method: Pressure cook mutton pieces with a little salt for 7-8 whistles. In a kadai / pan, heat oil. Add chopped onion. Fry until they turn golden brown. Then add cooked mutton and fry for 10 minutes. Then add ginger garlic paste, salt, chili powder, and coriander

Cuisine: Andhra Pradesh state of India Ingredients: Chicken – 1 kg Onion (Chopped) – 2 Green chilli (Slit) – 2 Ginger garlic paste – 4 teaspoons Garam masala – 1 teaspoon Oil – 5 tablespoons Salt – as required Chilli powder – 1 teaspoon Turmeric powder – ½ teaspoon Water – as required Method: In a pressure cooker, heat oil. Add chopped onion and slit green chilli. Fry until the onion turns golden brown. Then add chicken pieces, salt, turmeric powder, chilli powder, ginger gar

Cuisine: Andhra Pradesh state of India Ingredients: Chicken – ½ kg Lemon juice – 1 tablespoon Turmeric powder – ¼ teaspoon Garam masala – 1 teaspoon Chilli powder – 1 tablespoon Onion (pulsed in mixer) – 2 large Ginger garlic paste – 1 tablespoon Chilli (slit) – 6 Salt – as required Coriander leaves – 1 tablespoon Coconut oil – 5 tablespoons black pepper powder – ½ teaspoon Cashew powder – 1 tablespoon Curry leaves – 2 sprigs Method: In a large mixing bowl, add chicken pieces

Cuisine: Andhra Pradesh state of India Ingredients: Prawns (Cleaned and de-veined) – 1 kg Garlic cloves – 1 cup Chilli powder – 3 cups Salt – ¾ cup Coriander powder – 2 cups Cloves – 40 Cinnamon – 20 pieces (1 inch each piece) Lemon – 6 Oil – 4 cups Method: Grind the garlic into a fine paste. Grind cloves and cinnamon separately into a fine powder. Keep them aside. Take a vessel and put water. Add prawns and boil until they have become soft. Then separate the cooked prawns fr

Cuisine: Andhra Pradesh state of India Ingredients: Fish slices – 1 kg Oil – 1 cup Mustard – 2 teaspoons Fenugreek seeds – 2 teaspoons Chopped onion – 2 cups Green chilli - 10 Garlic cloves – 4 teaspoons Curry leaf – 4 sprigs Ginger garlic paste – 8 teaspoons Turmeric powder – 2 teaspoons Chilli powder – 4 teaspoons Coriander seed powder – 4 teaspoons Cumin powder – 2 teaspoons Tomato paste – 2 cups Coconut paste – 1 cup Tamarind extract – 2 cups Dry red chilli – 4 Salt – as

Cuisine: Andhra Pradesh state of India Ingredients: Mango (Semi ripened) – 2 Onion – 2 large Green chillies (split) – 2 Salt – as required Chilli powder – 1 teaspoon Turmeric powder – ¼ teaspoon Jaggery – 1 tablespoon Water – 3 cups Seasoning: Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Curry leaves – 1 sprig Coconut oil – 2 tablespoons Method: Peel the mangoes and chop them into medium-sized cubes. Take a kadai/pan and heat the oil. Add mustard seeds and cumin seeds.

Cuisine: Andhra Pradesh state of India Ingredients: Brinjal – 2 large Salt – as required Green chillies – 6 Tamarind – small lemon-sized Garlic – 8 cloves Coriander leaves – ½ bunch Finely chopped onion – 2 tablespoons Method: Put small cuts on the brinjals and apply oil on them. Roast whole brinjals on direct fire/flame until they turn black. Remove from the fire and put the tamarind inside the roasted brinjal. The tamarind will become soft in the heat of the brinjal. Take a

Cuisine: Andhra Pradesh state of Bharat Ingredients: Gongura / Roselle leaf – 3 hands full Salt – as required Garlic cloves – 1 handful Dry red chilli – 1 handful Coconut oil – 2 tablespoons Seasoning: Chana dal (Split Bengal gram) – 1 teaspoon Urad dal (Split black gram) – 1 teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Curry leaves – 2 sprigs Dry red chilli – 3 Garlic – 8 cloves Coconut oil – 5 tablespoons Method: Wash gongura / roselle leaves and drain compl

Cuisine: Andhra Pradesh state of India Ingredients: Coriander leaves – 2 bunches Tamarind – 1 lemon sized Onion (slice into thin long pieces) – 1 Green chilies – 6 Salt – as required Coconut oil – 3 tablespoons Seasoning Chana dal – ½ teaspoon Urad dal – ½ teaspoon Mustard – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 2 sprigs Method: Clean and wash the coriander. You can use the tender stems also. Heat 1 tablespoon of oil in a kadai/pan and add the cleaned and washed

Cuisine: Andhra Pradesh state of India Ingredients: Ripe Cucumber (round Andhra variety) – 2 Green chilli – 8 Salt – as required Garlic – 10 cloves Seasoning: Oil - 1 tablespoon Mustard – 1 teaspoon Cumin – ½ teaspoon Urad dal (Split black gram) – 1 teaspoon Chana dal (Split Bengal gram) – 1 teaspoon Curry leaves – 2 sprigs Method: Peel and chop the cucumber into small pieces along with the seeds. Fry green chilies in a little oil. In a mortar and pestle, crush fried green ch

Cuisine: Andhra Pradesh state of India Ingredients: Grated bottle gourd – 5 ½ cups Onion (Finely chopped) – 5 Rice flour – 3 ½ cups Chana dal (Split Bengal gram) – ½ cup Coriander leaves (chopped) – 1 bunch Curry leaves (chopped) – 4 sprigs Green chilies or dry red chilies (coarsely ground) – 10 Ginger (coarsely grinded) – 1-inch piece Salt – as required Coconut oil – for deep frying Method: Soak chana dal for 2 hours. Then mix together grated bottle gourd, soaked chana dal,

Cuisine: Andhra Pradesh state of India Ingredients: Toor dal (split bengal gram) – ½ cup Coriander seeds – 2 teaspoons Tamarind – lemon-sized Curry leaves – 3 springs Green chili – 2 Dry red chili – 4 Tomato – 1 Whole onions – 6 tiny Water – 1 litre Salt – as required Jaggery (optional) – 1 teaspoon Seasoning: Oil – 2 teaspoons Curry leaves – 2 sprigs Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Garlic – 10 cloves Method: Soak tamarind for 5 Minutes. Peel the onions an

Cuisine: Andhra Pradesh state of India Ingredients: Water – 1 litre Semi-ripened mangoes – 4 small Tamarind – small lemon-sized jaggery – 1 teaspoon Chilli powder – ½ teaspoon Salt – as required Turmeric powder – ½ teaspoon Seasoning: Mustard – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 4 Curry leaves – 2 sprigs Oil – 1 tablespoon Method: Peel the semi-ripened mangoes and wash them. Don't cut them, let them be whole only. In a vessel, put water, peeled whole mango

Cuisine: Andhra Pradesh state of Bharat Ingredients: Gaja nimma / lemon (Citrus limon) / Gaja nimbe – 1 large Lemon – 4 (use only the juice) Turmeric powder – ½ teaspoon Salt – 1 ¾ cups Chilli powder – 1 ½ cups Roasted fenugreek seed powder – 2 ½ teaspoons Garlic cloves – ¾ cup Method: Wash the gajanimma and dry it completely without any moisture. Wipe it clean with a cotton cloth. Chop into small cubed pieces. Remove all the seeds in the gajanimma pieces. Now put all the gaj

Cuisine: Andhra Pradesh state of India Poornalu / Poornam burelu are commonly prepared during festivals, weddings, and other special occasions. Most Telugu-speaking homes prepare Poornalu / Poornam burelu for Sankranti, Vijayadashami, Deepavali (Diwali) festivals. Ingredients: Urad dal (Split black gram) – 1 cup Jaggery – 1 cup Chana dal (Split Bengal gram) – 1 cup Water – 2 cups Cardamom powder – ¼ tsp Rice rava – 1 cup Oil – for deep frying Method: Soak urad dal in water fo