AIKANTHIKA

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

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