AIKANTHIKA

Cuisine: North India Ingredients: Cabbage (thinly sliced) - 350gm Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Green chilies (chopped) - 4 Ginger garlic paste - 1/2 teaspoon Turmeric powder - 1/2 teaspoon Garam masala powder - 1/4 teaspoon Cumin powder - 1/4 teaspoon Coriander seed powder - 1/4 teaspoon Whole wheat flour - 4 cups Salt - as required Coconut oil - 3 tablespoons + 1 tablespoon + for frying Water - 1.5 cups + 1 tablespoon Method: Take a mixing bowl and

Cuisine: North India Ingredients: Coconut oil - 4 tablespoons Cinnamon - 1 inch Green cardamom - 1 Cloves - 2 Star anise - 1 Green chilies (slit) - 3 Onion (thinly sliced) - 2 Ginger Garlic paste - 1 teaspoon Tomato (chopped) - 2 Sambar powder - 1/2 teaspoon Garam masala powder - 1/2 teaspoon Chili powder - 1 teaspoon Coriander seed powder - 1 teaspoon Jaggery - 1 teaspoon Salt - as required Brinjal (chop into thin long wedges) - 6 medium (300gm) Tamarind paste - 1/4 teaspoon

Cuisine: North India Ingredients: Whole wheat flour - 3 cups Spinach (chopped) - 3 cups Salt - 1/2 teaspoon Ginger - 1/2 inch Green chili - 1 Coconut oil - 2 tablespoons + for deep frying Water - 3 cups Method: Heat 3 cups of water. Once the water starts to boil, turn off the stove and add chopped spinach into it. Let the spinach submerge in the hot water for 15 minutes. Then, remove the spinach from the hot water. After the spinach cools down, grind it along with ginger and

Cuisine: North India Ingredients: Potato - 5 large Soaked and cooked black Chickpea - 2 cups Coconut oil - 5 tablespoons Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Green chili (slit) - 4 Onion (diced) - 3 medium Ginger garlic paste - 2 teaspoons Tomato (chopped) - 3 Garam masala - 3/4 teaspoon Chilli powder - 1/2 teaspoon Salt - as required Turmeric - 1/4 teaspoon Water - 2 cups Coriander leaves - to garnish Method: Wash the potatoes and peel them. Chop them into

Cuisine: North Indian Ingredients: Whole Wheat flour - 3 cups + for dusting Beetroot - 1 large Salt - 1/4 teaspoon Water - as required Coconut oil - 3 tablespoons + for frying Method: Peel the beetroot and wash it thoroughly. Then, take a grater and grate the beetroot. In a large mixing bowl, add whole wheat flour, salt and 2 tablespoons of coconut oil. Mix well and add grated beetroot. Mix well by crushing the grated beetroot with your fingers so that the color releases. The

Cuisine: North India Ingredients: Carrots – 700 gm Vanilla powder – ¼ teaspoon Coconut milk – 5 cups Jaggery – 2 cups Coconut oil – 2 Tablespoons Cashew nuts – ½ cup Method: Wash the carrots and peel them. Then, grate the carrots. Heat oil in a heavy-bottomed pan and add grated carrots to it. Fry until a nice aroma arises. Then add jaggery and vanilla powder. Let it cook until the mixture becomes thick. Then add coconut milk. Keep stirring until the halwa becomes almost thick

Cuisine: North Indian Ingredients: Whole wheat flour – 2 cups Potato – 4 big Green chillies (finely chopped) - 4 Water – as required Garam masala – 2 teaspoon Chilli powder – 2 teaspoon Salt – as required Coconut oil – for deep frying Method: Mix whole wheat flour and water. Knead into dough. Cover the dough and keep aside for ½ hour. Boil and peel the potatoes. Smash the boiled potato and add chopped green chillies, salt, chilli powder and garam masala to it. Mix well. Now m

Cuisine: North Indian Ingredients: Whole wheat flour – 2 cups Water - as required Onion – 4 large Green chillies (finely chopped) – 4 Garam masala – ½ teaspoon Turmeric powder – ½ teaspoon Chilli powder – ½ teaspoon Salt – as required Coconut oil – for frying Method: Slice onions into thin and long pieces. Fry them in a little oil until they turn pink. Add Salt, chilli powder, garam masala, turmeric powder and chopped green chillies to the fried onions. Mix well and keep asid