AIKANTHIKA

Cuisine: South Indian Ingredients: Brown Rice Rava – 2 cups Urad dal (split Black gram) – 1 cup Salt – as required Method: Wash the brown rice rava and urad dal separately and soak both in enough water for 4–5 hours. Drain the urad dal and grind it with a little water into a smooth, fluffy batter. Add the soaked brown rice rava and salt to the dal batter and mix well. Adjust the consistency so the batter is thick; when poured from a ladle, it should fall slowly and not flo

Cuisine: South India Ingredients: Red Rice – 2 cups Urad dal (Split Black gram) – 1 cup Poha (Flattened rice) – ½ cup Fenugreek Seeds – 1 teaspoon Salt – as required Groundnut Oil – for frying Method: Wash red rice and urad dal separately until the water runs clear. Soak red rice along with fenugreek seeds in enough water for 6–8 hours. Soak urad dal and poha separately in enough water for 6–8 hours. After soaking, drain the water completely from all ingredients. Grind urad

Cuisine: South India Ingredients: Red Rice – 1 ½ cups Urad Dal (split Black gram) – 1 cup Poha (flattened rice) – ½ cup Salt – as required Method: Wash red rice and urad dal separately until the water runs clear. Soak urad dal, red rice, and poha separately in enough water for 6–8 hours. After soaking, drain the water completely. Grind urad dal and poha together with a little water to a smooth, fluffy batter. Transfer the batter to a large bowl. Grind the soaked red rice wi

Cuisine: South India Ingredients: Coconut oil - 4 tablespoons Cinnamon - 2 inches Cloves - 4 Green cardamom - 1 Star anise - 1 Mace - 2 strands Ginger (finely chopped) - 1 inch Onion (sliced) - 2 Green chilies (chopped into long pieces) - 2 Tomatoes (chopped) - 4 Water - 5 cups Salt - as required Turmeric powder - 1/4 teaspoon Garam masala powder - 1/4 teaspoon Brown rice - 2 cups Method: Heat coconut oil in a pressure cooker and add cinnamon, cloves, green cardamom, star ani

Cuisine: South India Ingredients: Breadfruit - 1/2 kg Dried Desi peas - 1/2 cup Coconut oil - 3 tablespoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Onion (chopped) - 3 Green chilies (slit) - 2 Ginger garlic paste - 1/2 teaspoon Tomato (chopped) - 2 Carrot (peeled and chopped into small pieces) - 2 Garam masala powder - 1/2 teaspoon Chili powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Salt - as required Water - 4 cups Coriander leaves (

Cuisine: South India Ingredients: Breadfruit - 1/2 kg Onions (thinly slices) - 4 Salt - as required Chili powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Coconut oil - 5 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 Method: Apply some coconut oil to your palms, knife and cutting board. Peel the breadfruit with the knife. Then, wash it and cut i

Cuisine: South India Ingredients: Breadfruit - 500g Coconut oil - 5 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 Black pepper powder - 1/2 teaspoon Method: Apply some coconut oil to your palms, knife and cutting board. Peel the breadfruit with the knife. Then, wash it and cut it into wedges. Remov

Cuisine: South India Ingredients: Avalakki / Poha (flattened or beaten rice) - 2 cups Jaggery - 2 cups Coconut oil - 6 tablespoons Cardamom powder - a pinch Cashew nuts (broken) - 1 teaspoon Raisins - 1 teaspoon Water - 4 cups Method: Dry roast the avalakki over low-medium flame until crispy and let it cool completely. Grind roasted avalakki into a coarse powder (like rava). Heat coconut oil in a heavy bottomed vessel and add cashew nuts to it. Fry until golden brown. Remove

Cuisine: South India Ingredients: Brown Rice – 3 cups Urad Dal (split black gram) – 1 cup Fenugreek seeds – ½ teaspoon Poha (flattened or beaten rice) – 1 tablespoon Salt – as required Onion (finely chopped) - 3 Green chilies (finely chopped) - 5 Coriander leaves (finely chopped) - 2 tablespoons Coconut oil - for frying Method: Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek see

Cuisine: South India Ingredients: Brown Rice – 3 cups Urad Dal (split black gram) – 1 cup Fenugreek seeds – ½ teaspoon Poha (flattened or beaten rice) – 1 tablespoon Salt – as required Groundnut or Sesame oil for frying Method: Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek seeds. Add enough water to submerge them. Soak all of them for 4-5 hours. Soak poha in water for 10 minut

Cuisine: South India Ingredients: Urad dal (split black gram) - 1 cup Brown rice - 4 cups Salt - as required Water - as required Method: In a large bowl, add urad dal and enough water to cover the dal. In another bowl, add brown rice and enough water to cover the rice. Soak them for 5 hours. Then, wash soaked rice and dal 2-3 times or until the water runs clean. In a mixer jar or a wet grinder, add soaked and washed urad dal and grind into a smooth batter by adding little wat

Cuisine: South India Ingredients: Spinach - 4 bunches Green chilies (slit) - 6 Coconut oil - 8 tablespoons Cloves - 6 Cinnamon - 4 inches Green Cardamom - 1 Star anise - 1 Onions (thinly sliced) - 4 medium Ginger Garlic paste - 1 teaspoon Water - 10 cups Turmeric powder - 1/4 teaspoon Salt - as required Brown rice - 4 cups Method: Separate the spinach leaves from the stalks and wash the leaves thoroughly. Drain the water completely and chop the leaves. Heat 1 teaspoon of oil

Cuisine: South Indian Ingredients: Red rice flour – 750gm Sesame seeds – 4 teaspoons Salt – as required Chilli powder (spicy) – ½ teaspoon Caraway seeds – 1 teaspoon Hot oil – 1 cup Water – as required Oil – for Frying Method: In a large mixing bowl, mix all the dry ingredients together. Then pour the hot oil and mix with a spatula. Add water and knead well to form a soft dough. The dough should not be too sticky. If it is sticky, add a little more flour and mix. Take the Cha

Cuisine: South Indian Black Rice, often called 'forbidden rice', has a long and fascinating history rooted in ancient China. Traditionally, it was reserved exclusively for emperors and the royal court because of its rarity and exceptional nutritional value, common people were forbidden from eating it. This exclusivity gave black rice its legendary name and elevated status. Culturally, black rice has been associated with longevity, prosperity, and health across East and Southe

Cuisine: South India Ingredients: Red Rice – 3 cups Split black gram (Urad dal) – 1 cup Fenugreek seeds – 1 teaspoon Poha (Flattened rice) – ½ cup Salt – as required Coconut oil – for frying Optional (Refer note): Onion (chopped) – 2 Green chilli (chopped) – 4 Carrot (grated) – 2 Coriander leaves – 2 tablespoon Method: Soak Red rice, fenugreek seeds, and black gram dal separately for 4-5 hours. Soak poha for 10 minutes before grinding. Grind all the soaked ingredients togethe

Cuisine: South India Ingredients: Taro / Colocasia – ½ kg Chilli powder – 1 teaspoon Turmeric powder – ½ teaspoon Salt – as required Seasoning: Coconut oil – 2 tablespoons Curry leaves – 2 sprigs Mustard seeds – ½ teaspoon Cumin seeds – ½ teaspoon Dry red chillies – 2 Method: Peel the taro/colocasia and wash them. Then chop taro/colocasia into small-sized cubes. In a kadai / pan, heat oil. Once the oil has been heated, add mustard seeds and cumin seeds. Once they splutter, ad

Cuisine: South Indian Ingredients: Raw jackfruit (refer note) – 1 medium Salt – as required Turmeric powder – ½ teaspoon Chilli powder (optional) – 3 teaspoon Coconut oil – for frying Method: First, peel the jackfruit with a sharp knife. By peeling the jackfruit, all the gum in the jackfruit comes out. Then cut it and take out all the meat/bulbs. Remove the seeds in the meat/bulbs. Then chop the jackfruit bulbs into thin long pieces. Heat oil in a kadai / pan. Drop a few chop

Cuisine: South Indian Ingredients: Toor dal (Red gram dal) – 1 cup Water - 2 cups Tamarind – lemon-sized Salt – as required Chilli powder – ½ teaspoon Turmeric powder – ¼ teaspoon Sambar powder – 1 teaspoon Ginger garlic paste (optional) – ½ teaspoon Onion (chopped) – 2 Green chillies (slit) – 2 Carrot (chopped into circles) – 1 Beans (chopped) – 3 Drumstick (chopped into 3 inch pieces) – 1 Tomato (chopped) – 3 Radish (chopped into circles) – 1 Coriander leaves – 1 tablespoon

Cuisine: South Indian Ingredients: Millet (Kodo millet / Little millet) – 1 cup Water – 2 cups Jaggery – 2 cups Coconut milk – 4 cups Cardamom powder – a pinch Nut (Cashew and raisins) – as much as you like Method: In a pressure cooker, put water and kodo millet / little millet. Pressure cook for 1 whistle. In a pan, put a little oil and fry the nuts till golden brown and keep aside. Take a heavy-bottomed vessel and put the cooked millet into it. Then add jaggery and stir til

Cuisine: South Indian Ingredients: Grated carrot – 2 cups Grated desiccated coconut – 1 ½ cups Cardamom powder – 1 teaspoon Coconut milk – 1 tablespoon Coconut oil – 2 tablespoons Chopped almond – 1 tablespoon Jaggery – ½ cup Method: In a heavy-bottomed vessel, put coconut oil and grated carrot. Sauté till the raw smell goes. Then add coconut milk and jaggery. Cook till jaggery melts. Add cardamom powder, chopped almond, and grated desiccated coconut. Cook till the mixture be