AIKANTHIKA

Cuisine: Karnataka state of India Jolada Rotti is a Traditional recipe from North Karnataka. It is the staple food of that region. Ingredients: Sorghum / Jowar flour - 3 cups + 3 cups Water - 4 cups Salt - 1/2 teaspoon Method: Take a heavy bottomed vessel and pour water in it. Add salt and let the water boil. When the water starts to boil, add 3 cups of sorghum flour. Take a spatula and mix without lumps. The dough will be soft and wet. Turn of the stove and transfer the doug

Cuisine: Karnataka state of India Ingredients: Bitter gourd - 1/2 kg Onions (chopped) - 3 Shredded fresh coconut - 1 cup Chili powder - 3 teaspoons Salt - as required Turmeric powder - 1/4 teaspoon Sambar powder - 2 teaspoons Jaggery - 2 tablespoons Tamarind (soak in water and extract the juice) - big lemon sized Niger seeds powder - 2 teaspoons Method: Chop bitter gourd into 2 inch long big pieces and take out the seeds. Make 4 slits on the bitter gourd pieces. Heat oil in a

Cuisine: Karnataka state of India Antu means edible gum in Kannada. Unde translates to laddu. Antu is the edible gum which is the dried sap of acacia tree. Antina Unde is a super food for everyone and traditionally given to new moms or girls in their puberty, especially after their first cycle of menstruation. Ingredients: Dry coconut - 750g Dry dates - 750g Almonds - 100g Cashew nuts - 100g Raisins - 25g Poppy seeds - 5 teaspoons Green Cardamom - 4 Edible Gum (Antu in Kannad

Cuisine: Karnataka state of India Ingredients: Sun hemp flowers - 4 cups Onion (chopped) - 2 Green chili (slit) - 3 Coconut oil - 3 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 Salt - as required Turmeric powder - 1/4 teaspoon Method: Wash the sun hemp flowers thoroughly and drain the water completely. Heat coconut oil in a clay pot. Add chana da

Cuisine: Karnataka state of India Ingredients: Davanagere doddamenasinakayi / small desi capsicums - 250g Peanuts - 1 cup Desiccated coconut - 1 1/2 cups Niger seeds - 1 teaspoon Onion (finely chopped) - 1 Garlic cloves (peeled and chopped) - 20 Chili powder - 1 teaspoon Salt - as required Jaggery - 1 1/2 teaspoons Lemon juice - 1 teaspoon Coconut oil - 5 tablespoons Method: Rinse the capsicums and drain the water completely. Dry roast the peanuts until the colour changes a l

Cuisine: Karnataka state of India Ingredients: Avarekalu – 3 cups Fresh shredded coconut – ½ coconut Onion (chopped) – 3 big Green chilli (chopped) – 6 Tomato (chopped) – 3 Ginger (peeled & chopped) – 1 1/2 inches Garlic cloves – 20 Salt – as required Coriander seed powder – 1 teaspoon Red chili powder - 1/2 teaspoon Cinnamon – 2 inch piece Cloves – 3 Green cardamom – 1 Coconut oil – 4 tablespoons Coriander leaves – 3 tablespoons Method: Heat 2 tablespoons of coconut oil in a

Cuisine: Karnataka state of India Ingredients: Brown rice - 2 cups Cucumber (chopped along with the peel) - 1 cup Cooked brown rice - 1 cup Salt - as required Water - as required Coconut oil - for frying the dosas Method: Wash the brown rice and soak in water for 4 hours. Then, grind the cucumber pieces into a fine paste along with little water. Add soaked rice, cooked rice and salt to the same blender jar. Add some water and grind into a smooth batter. Transfer the batter in

Cuisine: Karnataka state of India Ingredients: White goosefoot leaves – 3 bunches Coconut oil – 2 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 chilies – 5 Garlic cloves – 20 Curry leaves – 1 spring Salt – as required Turmeric powder - 1/4 teaspoon Method: Wash the white goosefoot leaves and drain the water completely. Chop the leaves finely. Heat oil in a kadai / pan

Cuisine: Karnataka state of India Ingredients: Bottle gourd - 1/2 kg Dried Chickpeas - 1 cup Coconut oil - 2 tablespoons Onion (chopped) - 2 Green chilies (slit and chopped into 4 pieces) - 6 Tomatoes (chopped) - 4 Fresh shredded coconut - 1 cup Niger seeds - 1 tablespoon Curry powder - 2 teaspoons Salt - as required Turmeric powder - 1/4 teaspoon Lemon juice - 2 teaspoons Method: Soak the chickpeas in enough water for 6 hours. Then, wash the soaked chickpeas. Put the chickpe

Cuisine: Karnataka state of India Ingredients: Coconut oil - 10 tablespoons Onion (chopped) - 3 Green chilies (chopped) - 10 Ginger (chopped) - 2 inch piece Garlic - 6 cloves Tomatoes (chopped) - 2 Fresh shredded coconut - 4 teaspoons Cinnamon - 2 inches Cloves - 4 Green cardamom - 1 Fenugreek leaves - 4 small bunches Coriander leaves - 1 bunch Water - 10 cups Salt - as required Brown rice - 4 cups Method: Separate the fenugreek leaves from the stalk. Cutoff the roots of cori

Cuisine: Karnataka state of India Ingredients: Fresh pigeon peas - 2 cups Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 4 Green chilies (slit) - 4 Tomato (chopped) - 3 Salt - as required Turmeric powder - 1/4 teaspoon Coriander leaves - 1 tablespoon Method: Wash the fresh pigeon peas thoroughly and boil them with enough water until soft. Heat oil in a kadai / pan and add mustard seeds and cumin seeds

Cuisine: Karnataka state of India Ingredients: Avalakki / Poha / flattened or beaten rice (made with brown rice or red rice) - 2 cups Coconut oil - 4 tablespoons Chana dal (split Bengal gram) - 1/2 teaspoon Urad dal (split Black gram) - 1/2 teaspoon Groundnuts - 1 teaspoon Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 3 Green chilies (slit) - 5 Tomato (chopped) - 2 Salt - as required Turmeric powder - 1/4 teaspoon Coriander lea

Cuisine: Karnataka state of India Ingredients: Brown rice - 4 cups Water - 10 cups Coconut oil - 8 tablespoons Green chilies (slit) - 6 Chana dal (split Bengal gram) - 1 teaspoon Urad dal (split black gram) - 1 teaspoon Groundnuts - 2 teaspoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Lemon - 1 Salt - as required Turmeric powder - 1/2 teaspoon Method: Wash and soak brown rice in water for 30 minutes. After soaking, drain the water completel

Cuisine: Karnataka state of India A traditional age old drink from Karnataka, Ragi Halu / Finger millet Milk is an highly nutritious, healthy and delicious energy drink. A perfect drink to have every morning. Ingredients: Ragi / Finger millet - 1 cup Almond - 8 Water - 4 cups Jaggery (Joni Bella) - 2 teaspoons Green cardamom - 1 Method: Soak ragi and almond in water separately overnight. Next day, wash the soaked ragi and add green cardamom and 1.5 cups of water to it. Grind

Cuisine: Karnataka state of India Ingredients: Green beans / French 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 chili – 2 Curry leaf – 2 springs Salt – as required Chili Powder – 1 teaspoon Turmeric powder – ¼ teaspoon Method: Wash the green beans and drain the water completely. Break both ends of the green beans with your nails and remov

Cuisine: Karnataka state of India Ingredients: Brown rice - 3 cups Ash gourd kernel - 2 cup Poha / Flattened rice - 1 cup Shredded fresh coconut - 1/2 cup Salt - as required Turmeric powder - 1/4 teaspoon Coconut oil - for frying the dosas Method: Wash the brown rice and soak in enough water for 3 hours. Soak poha for 10 minutes. Peel the ash gourd and remove the seeds. Then, chop the ash gourd into small pieces. In a mixer jar, add chopped ash gourd and soaked poha. Grind in

Cuisine: Karnataka state of India Ingredients: Ragi (Finger millet) – 2 cups Water - 3 cups + for Soaking Jaggery – 2 cups Vanilla powder / Cardamom powder – ¼ teaspoon Poppy seeds – 2 teaspoons Grated desiccated coconut – 2 teaspoons Method: Take ragi in a bowl and pour water until the ragi is covered. Soak ragi overnight. The next day morning, wash the soaked ragi and drain the water completely. Then, grind soaked ragi with 3 cups of water. Grind until very smooth and fine.

Cuisine: Karnataka state of India Ingredients: Cluster bean – ½ kg Coconut oil – 5 tablespoons + 2 teaspoons Green chillies – 6 Coriander leaves – ½ bunch Shredded fresh coconut – 4 tablespoons Water – 3 cups Salt – as required Turmeric powder – ¼ teaspoon Method: Wash the cluster beans and drain the water completely. Break both ends of the cluster bean with your nails and remove the fibbers. Then break the cluster bean into 1-inch long pieces with your nails. Keep removing t

Cuisine: Karnataka state of India Ingredients: Lemons – 15 Mango ginger (Optional) – 3 inches piece Roasted Mustard seeds powder – 2 teaspoons Roasted Fenugreek seeds powder – 2 teaspoons Salt – 1 cup Chilli powder – ½ teaspoon Jaggery – ½ kg Seasoning (optional): Coconut oil – 1 tablespoon Mustard seeds – ½ teaspoon Curry leaf – 2 sprigs Asafoetida – a pinch Method: Wash the lemons cleanly and wipe them with a cloth. There should not be any moisture left on the lemons. Then,

Cuisine: Karnataka state of India Panchakajjaya is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Channa dal / Bengal gram dal – 1 cup Grated desiccated coconut – 1 cup Jaggery Powder – 1 cup Sesame seeds or Cashew nut – ¼ cup Coconut oil – 3 tablespoons Cardamom powder – ¼ teaspoon Method: Take a pan and dry roast channa dal on low flame until they turn slightly brown. Once the roasted channa dal cools down, grind it into a fine powder. Dry