AIKANTHIKA

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

Cuisine: Andhra Pradesh state of India Ingredients: Green Mango Pieces (chopped into small pieces, with the peel intact) – 300g Mustard seed powder – 4 tablespoons Green chilies – 30 Garlic cloves (peeled) – 20 Fenugreek seed powder – ½ teaspoon Salt – as required Sesame oil – 1 cup Turmeric powder – 1/4 teaspoon Method: Heat 2 teaspoons of oil in a pan and fry green chilies until brownish. Grind the fried green chilies into a fine paste without adding water. Take a big bow

Cuisine: Turkey Kavurma is one of Turkey’s oldest traditional meat preparations, created long before refrigeration. Meat is slowly cooked in its own fat until rich, concentrated and deeply flavourful, then traditionally stored under a protective layer of fat for later use. Ingredients: Mutton (Boneless, cut into small pieces) – 500g Sheep Fat – 50g Salt – as required Onion (slices) – 1 Black pepper powder – 1 teaspoon Water – 1 cup Method: Take a heavy bottomed vessel. Add