AIKANTHIKA

Ingredients: Prawns (de-shelled & de-veined) – 250g Garlic cloves – 20 Curry leaves – 2 sprigs Green chili (slit) – 3 Turmeric powder – ¼ teaspoon Salt – as required Black pepper powder – 1 teaspoon Coconut oil – 4 tablespoons Lemon Juice – 2 teaspoons Method: Marinate the prawns with turmeric powder and salt. Keep aside for 10–15 minutes. Heat oil in a pan. Add garlic, curry leaves and green chilies. Fry until the garlic turns aromatic and lightly golden. Add the marinated

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