AIKANTHIKA

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 –

Ingredients: Tomatoes (chopped) - 1 kg Coconut oil - 1 tablespoon Onion (chopped) - 2 small Garlic cloves - 20 Cinnamon - 1 inch Green cardamom - 1 Cloves - 3 Salt - as required Water - as required Black pepper powder - 1/2 teaspoon Jaggery - 3 teaspoons Method: Heat oil in a pan and add chopped onion, garlic cloves, and whole spices to it. Fry until the onion turns slightly brown. Then add chopped tomatoes and salt. Cover the pan with the lid and cook until the tomatoes beco

Cuisine: Andhra Pradesh state of India Karakajjam is a traditional sweet from Andhra Pradesh. It is usually made a few days before the Sankranti Festival and savored for the entire month. Ingredients: Chickpea flour - 750g Rice flour - 250g Jaggery (Joni Bella) - 1.25 kg Water - 1/2 cup + for making the batter Oil - for deep frying Cardamom powder - 1/2 teaspoon Chopped Cashew nuts - 3 cups Method: In a large mixing bowl, add chickpea flour and rice flour. Add water and mix w