AIKANTHIKA

Cuisine: Karnataka state of India Ingredients: Huli Soppu / Wood sorrel leaves – 1 cup Coconut – ½ coconut Dry red chillies – 3 Black Pepper – ½ teaspoon Salt – as required Oil – 1 teaspoon Seasoning: Mustard – ¼ teaspoon Cumin seeds – ¼ teaspoon Curry leaves – 1 sprig Method: Heat oil in a pan and fry the dry red chillies. Then grind together grated coconut, pepper and roasted dry red chillies into a fine paste along with a little water. Then add mustard and cumin into the s

Cuisine: Kunubi tribe of Karnataka state, India Ingredients: Yam (Negilu Genasu – Kannada, Pendalam – Telugu, Dioscorea alata – Scientific name) – 250 g Grated coconut – 1 cup Dry red chillies – 8 Coriander seeds – 2 teaspoons Salt – as required Turmeric powder – ¼ teaspoon Water – 4 to 6 cups Method: Peel the yam and chop it into medium-sized cubes. Grind grated coconut, dry red chilies, coriander seeds, and turmeric powder along with a little water into a paste. Heat a cook

Cuisine: Karnataka state of India Ingredients: Whole wheat rava (fine rava) – 1 ½ cups Jaggery – 3 cups Coconut oil – 10 tablespoons Water – 6 cups Cardamom powder – ¼ teaspoon Cashew nuts – Few Method: In a heavy-bottomed vessel, add 8 tablespoons of coconut oil and fry cashew nuts until golden brown. Remove fried cashew nuts from the oil and keep aside. In the same oil, add wheat rava and fry until a nice aroma arises. Then add water and cardamom powder. Cook for 5 minutes.

Cuisine: Karnataka state of India Ingredients: Tomato – 6 Black pepper powder – ¼ teaspoon Cumin powder – ¼ teaspoon Chilli powder – ½ teaspoon Turmeric powder – ¼ teaspoon Salt – as required Jaggery – ½ teaspoon Seasoning: Oil – 2 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ¼ teaspoon Dry red chillies – 2 Garlic – 7 cloves Curry leaves - 1 sprig Method: In a vessel, boil the tomatoes in water and peel them. Grind them into a watery puree along with a little water. Filt

Cuisine: Karnataka state of India Ingredients: Raw papaya – 1 medium Salt – as required Turmeric powder – a pinch Grated coconut – 2 tablespoons Seasoning: Coconut oil – 2 tablespoons Chana dal (Split Bengal gram) – 1 teaspoon Urad dal (Split black gram) – 1 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 5 Curry leaves – 1 sprig Method: Peel the raw papaya and chop it into medium-sized pieces. Pressure cook the chopped papaya pieces for 1 whis

Cuisine: Karnataka state of Bharat Ingredients: Banana stem – 1 feet piece Shredded coconut – ½ cup Salt – as required Turmeric powder – a pinch Seasoning: Oil – 2 tablespoon Chana dal (split Bengal gram) – 1 teaspoon Urad dal (split black gram) – 1 teaspoon Mustard seeds – ¼ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 6 Curry leaves – 1 sprig Method: Firstly, remove the outer layer of the banana stem using a knife. Then cut into thin circular discs. Remove any fiber

Cuisine: Karnataka state of Bharat Sprouted coconut will have a ball-like formation inside the nut called as Coconut Ginna in Kannada. As the sprout grows in size, the coconut ginna also grows and finally occupies the entire space available inside. The nutrients available in the coconut meat and water will be transferred to coconut ginna. They have a sponge-like crunchy watery texture with slight sweetness. They are eaten either as it is or as part of various dishes. Ingredie

Cuisine: Karnataka state of India Ingredients: Sweet pumpkin – 1 small Jaggery – 2 cups (adjust according to your taste) Coconut milk – 3 cups Cardamom powder / Vanilla powder – ¼ tsp Water – as required Method: Peel the sweet pumpkin and remove the seeds in it. Then chop the sweet pumpkin into small cubes. Take a vessel and put chopped pumpkin in it and pour water till the pumpkin pieces cover. Let it boil until the pumpkin pieces become soft. Once cooked, mash some of the c

Cuisine: Karnataka state of India Ingredients: Whole wheat rava (rava of ‘Jave godi’ variety wheat is the best for Uppitt) – 2 cups Water – 4 cups Onion (chopped) – 2 Green chilli (slit) – 4 Tomato (chopped) – 2 Carrot (chopped) – 1 Beans (chopped) – 4 Salt – as required Lemon – 1 (optional) Grated coconut – ½ cup (optional) Seasoning: Oil – 4 tablespoons Peanut – 1 tablespoon Cashew (chopped) – 1 tablespoon Chana dal (split Bengal gram) – 1 teaspoon Urad dal (Split Black gra

Cuisine: Karnataka state of India Ingredients: Thumbu kai (Half matured) Coconut – 1 Red rice – 2 cups Salt – as required Water – as required Oil for frying Method: Soak red rice for 4-5 hours. Grind soaked red rice with grated thumbu kai coconut and salt. There is no need for fermenting the batter. Heat dosa tawa/pan and put some oil on it. Pour a ladle full of batter in the center of the hot tawa/griddle. Immediately begin to spread it evenly with the ladle starting from th

Cuisine: Karnataka state of Bharat Ingredients: Colocasia leaves (Black stemmed variety ) – 2 big Chickpea flour – 3 cups Garlic – 20 cloves Green chillies – 5 Tamarind – Marble-sized (Soak and extract the juice) Cumin powder – ½ teaspoon Chilli powder – 1 ½ teaspoons Salt – as required Turmeric powder – ½ teaspoon Jaggery – 1 teaspoon Sesame seeds – 4 teaspoons Carom seeds – ½ teaspoon Water – 1 cup Coconut oil – 1 tablespoon + for shallow frying Method: Take the colocasia l

Cuisine: Karnataka state of India Ingredients: Mutton – 1 kg Coconut oil – 1 cup Salt – as required Ginger garlic paste – 1 tablespoon Turmeric powder – ¼ teaspoon Coriander leaves – 1 tablespoon Masala: Kashmiri dry red chili – 10 Dry red chilli (spicy) – 4 Coriander seeds – 1 tablespoon Black pepper – 1 tablespoon Fennel seeds – 1 teaspoon Cumin seeds – 2 teaspoons Lemon juice – 1 tablespoon Star anise – 1 Cloves – 4 Garlic – 2 Ginger – 1-inch piece Cinnamon – 1 inch piece

Cuisine: Karnataka state of Bharat A Traditional Recipe from Ranebennur town in Karnataka state, Bharat. Ingredients: Brown Rice – 2 cups Water – 5 cups Dry red chillies – 6 Whole peppercorns – 8 Poppy seeds- 2 teaspoons White Sesame seeds – 3 teaspoons Nutmeg – small piece Desiccated coconut – 1 cup Coriander seeds – 5 teaspoons Cloves – 5 Cinnamon – 1-inch pieces Cardamom – 4 Garlic cloves – 15 Coconut oil – 6 tablespoons Shahi jeera – ½ teaspoon Cashew nuts – 10 Salt – as

Cuisine: Karnataka state of Bharat Ingredients: Basale soppu (Malabar spinach) – 2 bunches Toor dal (Split red gram) / Moong dal (Split green gram) – 1 cup Tomato – 4 Tamarind (soak and exact the juice) – one small lemon size Green chilli – 5 / chilli powder – 1 teaspoon Sambar powder – 1 teaspoon Shredded fresh Coconut – ½ coconut Salt – as required Turmeric powder – ½ teaspoon Water - ½ litre Method: Cut the basale soppu / Malabar spinach leaf and stems separately. Pressur

Cuisine: Karnataka state of India Karigadubu is traditionally made for festivals in Karnataka. Ingredients: Oil – for deep frying For the dough: Whole wheat flour – 5 cups Oil – 1 ½ tablespoons Water – as required For the filling: Toor dal (Split Red gram) – 5 cups Water – 18 cups Jaggery – 5 cups Cardamom – 1 Clove – 1 Oil – 1 tablespoon Method: In a big mixing bowl, put whole wheat flour, oil, and water. Mix and knead into a chapati dough. Keep the dough covered for 1 hour.

Cuisine: Karnataka state of India Ingredients: Coconut milk – 2 cups Coconut oil – 1 cup Bengal gram flour – 1 cup Jaggery – 2 1/2 cups Method: In a thick-bottomed pan, add coconut milk and jaggery and boil this mixture. Meanwhile, in another vessel, heat oil and add Bengal gram flour to it. Mix well and remove from the flame and keep aside. Boil the coconut milk mixture until single-thread consistency. Keep stirring continuously so that the mixture does not stick to the bott

Cuisine: Karnataka state of India Ingredients: Sprouted horse gram – 2 cups Mint leaves – ½ bunch Coriander leaves – ½ bunch Potato (Chopped into cubes) – 4 Onion (Chopped) – 4 Tomato (Chopped) – 5 Garlic cloves – 20 Ginger (Chopped) – 1-inch piece Coriander seeds powder – 3 teaspoons Chilli powder – 2 teaspoons Salt – as required Shredded fresh coconut – ½ coconut Oil – 2 tablespoons Cinnamon – 2-inch piece Cloves – 5 Cardamom – 2 Water – as required Method: Heat oil in a ka

Cuisine: Karnataka state of India Ingredients: Potato – 7 medium Coconut oil – 3 tablespoons Salt – as required Turmeric powder – ¼ teaspoon Chilli powder – 3 teaspoon Onions – 3 medium Green chilies (slit) – 6 Garam masala – ¼ teaspoon Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Curry leaves – 2 sprigs Water – 1 tablespoon Method: Chop onion into small pieces. Chop potato into medium-sized cubes. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.