AIKANTHIKA

Cuisine: Tamil Nādu state of India Pidi Kozhukattai is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival in Tamil Nādu. Ingredients: Coconut oil - 2 teaspoons Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Urad dal - 1/2 teaspoon Red chilli flakes - 1 teaspoon Chopped curry leaves - 1 teaspoon Water - 2 cup Salt - as required Rice flour - 1 cup Shredded fresh coconut - 3 tablespoons Method: Heat oil in a heavy bottomed vessel. Add mustard seeds, cum

Cuisine: Tamil Nadu state of India Ingredients: Banana Blossoms (Cleaned) - 3 cups Chana Dal (split Bengal gram) - 1 cup Onion (chopped finely) - 1 large Green Chili (chopped finely) - 3 Asafoetida - 1 pinch Salt - as required Whole wheat flour - 2 tablespoons Coconut oil - for deep frying To Grind: Dry red chilies - 3 Fennel seeds - 1/2 teaspoon Curry leaves - 1 sprig Garlic cloves - 10 Ginger (chopped) - 1 inch Method: Cleaning the Banana flower: Take the banana flower and

Cuisine: Tamil Nadu state of India Ammini Kozhukattai is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. Ingredients: Rice flour – 2 cups Water – 3 cups Coconut oil – 2 teaspoons Salt – as required Seasoning: Coconut oil – 2 tablespoons Mustard seeds – 1 teaspoon Urad dal / split black gram – 1 teaspoon Curry leaves – 2 sprigs Dry red chillies – 3 Coarsely powdered dry red chilli – ½ teaspoon Salt – as required Shredded coconut – 3 tablespoons Method: Boi

Cuisine: Tamil Nadu state of India Ingredients: Brown Rice – 750 g Coconut milk – 1 cup Water – as required For Marination: Mutton pieces – 1 kg Turmeric powder – 1 teaspoon Salt – as required Ginger Garlic paste – 2 tablespoons Coconut Milk – 2 cups Lemon juice – 2 teaspoons For Green Paste: Green chilli (chopped) – 4 Mint leaves – 1 cup Coriander leaves – 1 cup Onions (chopped) – 2 Ginger garlic paste – 2 tablespoons For Gravy: Coconut oil – 2 cups Cloves – 8 Cinnamon – 2 p

Cuisine: Tamilnadu state of India Ingredients: Karonda / Bakery cherry pieces – 2 ½ cups Coconut oil – ½ cup Mustard seeds – 1 ½ tablespoons Fenugreek seeds – 1 tablespoon Cumin seeds – 1 teaspoon Chilli powder – 3 teaspoons Turmeric powder – 1 teaspoon Salt – as required Method: Wash the karonda / bakery cherries and wipe them with a cloth to remove all the moisture. Then chop them into half vertically and remove the seed. Then heat a kadai/pan and dry roast mustard seeds, f

Cuisine: Tamil Nadu state of India Ingredients: Sundakkai (Turkey berries) – 1 cup Onion (chopped) – 3 Tomato (chopped) – 2 Grated coconut – 1 cup Peppercorns – ½ teaspoon Coconut oil – 3 tablespoons Mustard seeds – ½ teaspoon Curry leaves – 2 sprigs Turmeric powder – ½ teaspoon Chilli powder – ½ teaspoon Salt – as required Water – 1 cup Tamarind (soak and extract the juice) – small lemon-sized Method: Firstly wash the sundakkai / turkey berries and crush them with a pestle.

Cuisine: Tamilnadu state of India Ingredients: Chopped Mushroom – 3 cups Onion (chopped) – 2 medium Green chilli (slit) – 4 Salt – as required Chilli powder – ¼ teaspoon Pepper powder – ½ teaspoon Cumin powder – ½ teaspoon Garam masala – ¼ teaspoon Turmeric powder – ¼ teaspoon Oil – 1 tablespoon Method: Take a kadai/pan and heat the oil in it. Add chopped onion and green chillies. Once the onion has turned golden brown, add chopped mushroom. The mushroom releases water. So co

Cuisine: Tamilnadu state of India Ingredients: Crabs – ½ kg Onion (chopped) – 2 Tomato (chopped) – 2 Ginger garlic paste – ½ teaspoon Chilli powder – ½ teaspoon Turmeric powder – ½ teaspoon Salt – as required Coriander powder – 1 teaspoon Oil – 2 tablespoons Curry leaves – 2 sprigs Coriander leaves – 1 tablespoon Method: Wash the crabs and keep them aside. In a kadai/pan, heat oil and add curry leaves and onion. Fry until golden brown. Then add ginger garlic paste and fry for