AIKANTHIKA

Cuisine: Indian Ingredients: Indian Gooseberry - 500g Jaggery - 500g Method: Wash the Indian gooseberries and wipe them clean with a cloth. Steam them for 15 minutes. Then, separate the wedges from the seeds. Put the Indian gooseberry wedges in a glass jar and add jaggery it it. Mix well and close the lid. Set it aside for 3 days, by mixing it twice a day. 4th day morning, strain the mixture and separate the Indian gooseberry wedges from the liquid. Sundry the Indian gooseber

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