AIKANTHIKA

Cuisine: American INGREDIENTS: Dough Whole wheat flour – 325g Sourdough starter – 150g Water – 195ml Adulteration-free Sunflower oil – 8.5 teaspoons Honey – 4 Teaspoons Finishing Glaze Honey – 1.5 teaspoons Oil – 1 teaspoon Salt – a pinch METHOD: In a large bowl, stir together the sourdough starter and water until well combined. Add the honey and mix well. Add the whole wheat flour and mix until no dry flour is visible. Do not knead too much; mix only until a rough, shagg

Cuisine: Italy Long before the invention of commercial instant yeast and highly processed white flour, traditional Italian pizzaiolos relied entirely on wild fermentation and stone-ground grains. Cooked over an open flame, this recipe revives that rustic, complex heritage. Made with just four ingredients—100% whole wheat flour, water, a mature sourdough starter, and salt—the dough contains zero commercial yeast, sugar, or additives. This slow, natural leavening process yields

Cuisine: France Ingredients: Whole wheat flour – 6 cups Sourdough starter – 2.5 cups Water – as required Salt – 1 teaspoon Method: In a large bowl, mix together the whole wheat flour, sourdough starter and salt. Add water little by little and mix into a soft dough. Stretch and fold the dough once. Cover the bowl with a lid and let it rest for 30 minutes. After 30 minutes, perform another stretch and fold. Repeat the stretch and fold every 30 minutes until you have completed

Cuisine: United States Ingredients: Sweet corn – 1 Oil – 3 teaspoons Salt – 1 teaspoon Oregano – ¼ teaspoon Method: Cut the corn into pieces, or leave it whole if preferred. In a small bowl, mix together the oil, salt and oregano until well combined. Coat the corn evenly with the seasoning mixture. Place the corn pieces or whole corn on a greased baking tray. Bake until a few kernels turn golden brown. Serve hot.

Cuisine: France Financiers are small cakes that originated in France during the late 19th century. They are believed to have become popular near the Paris Stock Exchange, where they were baked in small rectangular moulds resembling gold bars, inspiring the name "Financiers". Ingredients: Whole wheat flour – 1 cup Almond flour – 2 cups Egg whites – 9 Jaggery powder – 2 cups Adulteration-free sunflower oil – 1 cup Salt – ¼ teaspoon Vanilla powder – ¼ teaspoon Roasted Almonds (s

Cuisine: Italy Ingredients: Whole wheat flour – 4 cups Sourdough starter – 1.5 cups Water – as required Salt – ½ teaspoon Oil – 2 tablespoons Toppings: Tomato (sliced) – 1 Garlic cloves (chopped) – 1 tablespoon Fresh Rosemary – 1 teaspoon Salt – ¼ teaspoon Method: In a large bowl, mix together the whole wheat flour, sourdough starter, salt and oil. Add water little by little and knead into a smooth dough. The dough should be wetter than chapati dough. Let the dough rest f

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: United States Ingredients: Topping Adulteration-free Sunflower Oil – 2 tablespoons Jaggery – ½ cup Pineapple rings/slices (remove the mid) – 7 Suriname Cherry Jam – 2 teaspoons Batter Adulteration-free Sunflower Oil – 1 cup Jaggery – 2 cups Eggs - 3 Vanilla powder – ¼ teaspoon Whole wheat flour – 3 cups Salt – a pinch Coconut milk – 1 cup Method: 1. Separate the egg whites and egg yolks into two clean bowls. 2. Beat the egg whites until light and fluffy.

Cuisine: China Chinese Egg Cake is a traditional Chinese sponge cake known for its simple ingredients and delicate texture. The name literally means “egg cake”, reflecting the importance of eggs as the main source of structure and flavour. Made with only a few basic ingredients — eggs, sweetness and flour — relying on careful beating rather than chemical leavening to create a soft and airy texture. Chinese Egg Cake is closely associated with home baking and old bakery cultur

Ingredients: Whole wheat flour – 2 cup Mango pulp – 1 cup Eggs – 2 Jaggery – 1 cup Vanilla powder – ¼ teaspoon Oil – 4 tablespoons Coconut milk – 1 cup Method: Separate the eggs carefully into two bowls — egg whites in one bowl and yolks in another. Make sure no yolk gets into the whites for easier whipping. Beat the egg whites until they become lighter, frothy and increase in volume. In the second bowl, beat the egg yolks separately until smooth and slightly pale. Co

Ingredients: Whole wheat flour – 1.5 cups Grated carrots – 1 cup Chopped almond – 1/2 cup Raisins – 1/4 cup Cinnamon powder – 1 teaspoon Shredded fresh coconut – 1 cup Jaggery – 1 cup Coconut oil – 1 cup Eggs – 2 Vanilla powder – 1/4 teaspoon Method: In a large mixing bowl, break the eggs and beat them until foamy. Then add jaggery and beat well. Then add whole wheat flour, cinnamon powder, vanilla powder, and coconut oil. Beat well until everything combines and no lumps are

Cuisine: World Ingredients: Whole wheat flour – 6 cups Jaggery – 1 tablespoon Coconut oil – 2 ½ tablespoons Lemon juice – 1 teaspoon...

Cuisine: Indian Ingredients: Ragi flour (Finger millet flour) – 1 cup Whole wheat flour – ¼ cup Eggs – 2 Jaggery – 1 cup Almond powder –...

Cuisine: Telangana state of India Ingredients: Sorghum flour – 1 cup Whole wheat flour – 1 cup Powdered jaggery – 1 cup Coconut oil – ½ cup Water – ¼ cup Method: Take a big mixing bowl and combine sorghum flour, whole wheat flour, and powdered jaggery. Then add coconut oil and mix well. Add water and form into dough. Cover the dough with a cotton cloth and set aside for 30 minutes. Then roll the dough into ¼ inch thick roti. Take a crescent moon-shaped cookie cutter or a knif

Cuisine: Caribbean Ingredients: Whole wheat flour – 2 cups Jaggery – 1 cup Eggs – 2 Coconut oil – ¼ cup Vanilla powder – ¼ teaspoon Coconut milk – ½ cup Toppings: Starfruit (sliced into stars) – 2 medium Coconut oil – ½ tablespoon Jaggery – ½ cup Lemon juice – 1 teaspoon Method: Beat together the eggs, jaggery, and coconut oil. Add coconut milk and vanilla powder to it. Mix well. Add whole wheat flour and beat well without lumps. In a pan, put jaggery, coconut oil, and lemon

Ingredients: Whole wheat flour – ½ cup Sorghum flour – 1 ½ cups Salt – a pinch Cinnamon powder – ½ teaspoon Coconut oil – ¾ cup Eggs - 3...

Cuisine: American Ingredients: Egg – 3 Jaggery – 3 cups Coconut oil – 1 cup Salt – a pinch Vanilla powder – ¼ teaspoon Lemon juice – 5 teaspoon Lemon jest (grated lemon peel) – 2 teaspoon Whole wheat flour – 3 cups Coconut milk – ½ cup Method: In a bowl, beat together the eggs and jaggery until smooth and fluffy. Then add coconut oil, salt, and vanilla powder to it. Mix until everything combines well. Add lemon juice, and lemon jest, and mix. Add whole wheat flour and coconut

Ingredients: Rice flour – 1 cup Egg – 1 Coconut milk – ¾ cup Coconut Oil – 2 tablespoons Honey – ½ cup Coconut flour (We used the remaining residue which comes after removing coconut milk) – ¼ cup Salt – a pinch Cinnamon powder – ½ teaspoon Ground Ginger – 1 teaspoon Turmeric powder – ½ teaspoon Jaggery - 1 tablespoon Method: Take the Egg and make a small hole, to take out only the yolk portion. Then make the hole bigger to take out the whites. Beat egg white and yellow sepa

Cuisine: American Ingredients: Whole wheat flour – 2 ¼ cups Ripe bananas – 4 medium Eggs – 2 Vanilla powder – ¼ teaspoon Coconut oil – ¼ cup Jaggery – 1 cup Cinnamon powder – ½ teaspoon Chopped nuts (Cashews/Almonds/Walnuts) - 3/4 cup Method: Peel the ripe bananas and grind them along with jaggery into a fine paste. Beat the eggs until foamy. Add the ground banana jaggery mixture to the beaten eggs. Add coconut oil, vanilla powder, cinnamon powder and chopped nuts. Mix well a

Cuisine: Goa, India Bebinca is a traditional layered dessert from Goa, India, and is considered one of Goa’s most iconic sweets. Its origins trace back to the Portuguese colonial period, when Portuguese baking traditions blended with local Goan ingredients and techniques. Over time, Bebinca evolved into a uniquely Goan dessert made with coconut milk, egg yolks, sweetener and flour, slowly baked layer by layer. Today, Bebinca is celebrated as a part of Goan culinary heritage a