AIKANTHIKA

Cuisine: Indian Giant Taro Plant and Tubers Ingredients: Giant Taro - 1/2 kg Water - as required Salt - as required Chili powder - 1/2 teaspoon Garam Masala - 1/4 teaspoon Lemon Juice - 1 teaspoon Rice rava - 1/2 cup Coconut oil - for frying Method: Peel the taro and wash it. Then, slice it into quarter inch thick discs. Put them in a vessel and add water until they submerge. Boil until the taro slices are cooked. Then, remove them from the water and let them cool a little. S

Ingredients: Fresh Turmeric Rhizomes - 3 inches Water - 250ml Cinnamon - 1 inch Honey - 3 teaspoons Lemon Juice - 15 drops Method: Wash the turmeric and chop into thin slices. No need to remove the peel. Pour water into a saucepan and add the sliced turmeric into it. Add cinnamon and boil for 5-8 minutes. Turn off the stove and add honey to it. Strain the tea and pour into tea cups. Add 4-5 drops of lemon juice into each cup and stir with a spoon. Serve hot.

Cuisine: Karnataka state of India A traditional age old drink from Karnataka, Ragi Halu / Finger millet Milk is an highly nutritious, healthy and delicious energy drink. A perfect drink to have every morning. Ingredients: Ragi / Finger millet - 1 cup Almond - 8 Water - 4 cups Jaggery (Joni Bella) - 2 teaspoons Green cardamom - 1 Method: Soak ragi and almond in water separately overnight. Next day, wash the soaked ragi and add green cardamom and 1.5 cups of water to it. Grind