AIKANTHIKA

Ingredients: Potatoes – 5 medium Salt – as required Turmeric powder – ¼ teaspoon Chili powder – 1 teaspoon Oil – for deep frying Method: Wash and peel the potatoes. Slice them very thin using a slicer. Soak the slices in water for 10–15 minutes to remove excess starch. Drain the water and pat the slices completely dry with a clean cloth. Heat oil in a deep pan on medium heat. Fry the potato slices in small batches until they turn crisp and golden. Stir occasionally. Remove th

Cuisine: Malaysia Nasi Kerabu is a traditional Malaysian rice dish originating from the east coast states of Kelantan and Terengganu. It is characterised by blue-coloured rice, which is naturally coloured using butterfly pea flowers, a plant commonly found in the region and traditionally used in local cooking. This version is a slightly modified interpretation, prepared using locally available ingredients in our region, where some traditional components are not accessible. Ca

Cuisine: India Ingredients: Coconut oil – 2 tablespoon Potatoes – 6 medium Chili powder – 2 teaspoon Turmeric powder – ½ teaspoon Salt – as required Seasoning: Urad dal (split Black gram) – 1 teaspoon Dry red chilies – 5 Mustard seeds – 1 teaspoon Cumin seeds – ½ teaspoon Curry leaves – 2 sprigs Method: Peel the potatoes and slice them thinly. Wash the sliced potatoes thoroughly in water to remove excess starch. Drain the water completely and spread the potato slices on a cle