AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Thumbu kai coconut (refer note) – 1 medium Jaggery (preferably ‘Joni’ jaggery) – 3 cups Method: Break the thumbu kai coconut and grate it. In a heavy-bottomed vessel, put grated thumbu kai coconut and jaggery. Keep stirring. Stir until the mixture becomes a little sticky and thick. Don’t let the mixture become too dry, let it be moist. Once the mixture becomes thick enough to make balls, turn off the stove. After the mixture

Cuisine: Andhra Pradesh state of India Ingredients: Raw mango – 1 Red gram dal (Toor dal) – 2 cups Water – 4 cups Green chillies (slit) – 4 Salt – as required Turmeric powder – ¼ teaspoon Seasoning: Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chilies (break into half) – 5 Garlic cloves (Put a grew in the middle of the each clove) – 10 Curry leaves – 2 sprigs Oil – 2 tablespoons Method: Peel and chop the mango into big-sized cubes. Leave some pulp on the seed a

Cuisine: Andhra Pradesh state of India Ingredients: Urad dal (split Black gram) – 2 cups Rice rava – 2 cups Salt – as required Oil – for frying Method: Soak Urad dal in water for 4-5 hours. Then grind the soaked dal along with a little water, into a smooth and thick idli batter consistency. Add rice rava and salt into the batter and mix. Leave the batter aside for 8 hours (generally overnight) to ferment. After fermentation, take a kadai and add 1 tablespoon of oil. Pour 6 t

Cuisine: Andhra Pradesh state of India Ingredients: Tender raw mango pieces – 8 cups (the mango should be very tender. The seed of the mango should not be completely formed.) Chili powder – 2 cups Salt – ¾ cup Mustard seeds powder – 1 ¾ cups Coconut oil – 3 cups Fenugreek seeds – 1 teaspoon Garlic cloves (Remove the inner peel also) – ½ cup Method: Cutting the mango: Wash the mangoes and wipe them with a clean cotton cloth till all the moisture goes away. Then cut them in hal

Cuisine: Andhra Pradesh state of India Ingredients: Prawns (Cleaned) – 1 kg Onions (Chopped) – 8 medium Green chilli (slit) – 4 Curry leaves – 4 sprigs Cumin seeds – 1 teaspoon Salt – as required Turmeric powder – ½ teaspoon Ginger garlic paste – 4 teaspoons Chili powder – 4 teaspoons Lemon juice – 3 tablespoons Garam masala – 1 teaspoon Coconut oil – 6 tablespoons Water – ½ cup Coriander leaves – 1 tablespoon Method: Rinse the prawns and drain the water completely. In a larg

Cuisine: Andhra Pradesh state of India Ingredients: Dry red chilies (Kashmiri red chilies) – 125 gm Urad dal (split black gram) – ½ cup Coriander seeds – ¾ cup Cumin seeds – ½ cup Garlic cloves – 1 ½ cups Tamarind – 50 gm Salt – as required Oil – 5 tablespoons Curry leaves – 6 sprigs Jaggery – 1 ¼ cups Method: Heat oil in a kadai and roast the dry red chilies until slightly brownish. Then, remove from the kadai and keep them aside. Then one after the other roast urad dal, cum