AIKANTHIKA

Cuisine: Konkan region of India A delicious and attractive looking drink made with dried kokum that works wonders for your digestion. Traditionally served after meals. Ingredients: Coconut Milk - 500 ml Dried Kokum - 15 Garlic cloves - 5 Green chillies - 2 Curry leaves - 1 sprig Cumin seeds - 1 teaspoon Jaggery - 1 teaspoon Water - 1 cup Salt - as required Coriander leaves - for garnishing Method: In a bowl, pour 1 cup of water and add dried kokum. Heat for 3 minutes and set

Cuisine: Kerala state of India Ingredients: Prawns (cleaned and de-veined) - 500g Red chili flakes - 3 teaspoons Turmeric powder - 1/2 teaspoon Black pepper powder - 1 teaspoon Salt - as reqiured Oil - 4 tablespoons Ginger julienne - 1 teaspoon Green chili (chopped) - 3 Garlic cloves (peeled) - 15 Coconut milk - 1 cup Curry leaves (chopped) - 2 teaspoons Method: Take the prawns into a bowl and add 2 teaspoons of red chili flakes, turmeric powder, 1/2 teaspoon of black pepper

Cuisine: Indian Ingredients: For marination Prawns (Cleaned and de-veined) – 500gm Coconut milk – ½ cup Kashmiri chili powder – 2 teaspoons Turmeric powder – ½ teaspoon Green chili (Slit) – 4 Fried onions – ½ cup Garam masala powder – 1 teaspoon Garlic paste – 1 tablespoon Ginger paste – ¾ tablespoon Coriander powder – 1 teaspoon Cinnamon – 1 inch Cardamom – 4 Cloves – 4 Black pepper – 6 Mace (Crushed) – ½ teaspoon Nutmeg (Grated) – ¼ teaspoon Oil – 1 tablespoon Lemon juice –