AIKANTHIKA

Cuisine: Greece INGREDIENTS: Oil – ½ cup Lemon juice – ½ cup Minced Garlic – 2 tablespoons Dried Oregano – 5 teaspoons Lamb Meat (steak cuts, about 6) – 1 kg Salt – as required Black pepper powder – 3 teaspoons METHOD: Pat the meat dry with a clean cloth. In a bowl, combine the oil, lemon juice, minced garlic, dried oregano, salt and black pepper. Rub the marinade evenly over the meat. Leave the meat to marinate at room temperature for 1 hour or 6-7 hours in refrigerator. P

Cuisine: Tamil Nadu, India Lemon Ammini Kozhukattai are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival. INGREDIENTS: Rice flour – 2 cups Water – 3 cups Salt – as required Sesame oil – 2 tablespoons Mustard seeds – 1 teaspoon Sesame seeds – 2 teaspoons Turmeric powder – ½ teaspoon Curry leaves (chopped) – 2 teaspoons Lemon juice – 3 teaspoons METHOD: Boil water in a heavy-bottomed vessel. Once the water comes to a vigorous boil, add the rice flour and sa

Cuisine: North India INGREDIENTS: Bottle gourd – 2 kg Raw papaya – 500g Jaggery – 6 cups Coconut oil – 10 tablespoons Crushed green cardamom – 2 Cashew nuts – ½ cup Salt – a pinch Coconut milk – 3 teaspoons Nutmeg powder – ¼ teaspoon Saffron – 3 strands METHOD: Peel the bottle gourd and cut it into small, holdable pieces. Grate the pieces and place the grated bottle gourd in a colander. Leave it for 30 minutes without squeezing. After 30 minutes, lightly press the grated bo