AIKANTHIKA

Cuisine: Rajasthan, India Jungli Maas is a traditional meat dish from Rajasthan, India. It is believed to have originated among Rajput hunters and warriors, who prepared it while travelling or hunting in forests. Traditionally, the dish was made using game meat hunted in the wild and cooked with only a few ingredients such as dry red chilies, garlic and salt, since carrying elaborate ingredients was not practical. Over time, Jungli Maas evolved into a well-known part of Rajas

Cuisine: United Kingdom Ingredients: Eggs – 4 Jaggery – 1 cup + 2 tablespoons (225g) Whole wheat flour – 4.5 cups (225g) Adulteration-free sunflower oil – 2 cups Salt – as required Vanilla powder – ¼ teaspoon Method: Separate the egg whites and egg yolks into two bowls. Beat the whites and yolks separately until they become smooth and frothy. Combine both mixtures. Add jaggery and beat well. Add sunflower oil and mix well. Add vanilla powder and salt. Add whole wheat flour

Cuisine: Brazil / Suriname Ingredients: Suriname Cherries – 1.5 kg Jaggery – 800g Method: Remove the seeds from the Suriname cherries. Do not squeeze the fruit much. In a heavy bottomed pan, add the de-seeded Suriname cherries. Cook until all the moisture evaporates. Add jaggery and continue cooking. Cook until the mixture becomes thick and jam-like. Turn off the stove and let the jam cool completely. Transfer the jam into a clean glass jar. Storage: Suriname cherry jam c