AIKANTHIKA

Cuisine: South India Ingredients: Spinach - 4 bunches Green chilies (slit) - 6 Coconut oil - 8 tablespoons Cloves - 6 Cinnamon - 4 inches Green Cardamom - 1 Star anise - 1 Onions (thinly sliced) - 4 medium Ginger Garlic paste - 1 teaspoon Water - 10 cups Turmeric powder - 1/4 teaspoon Salt - as required Brown rice - 4 cups Method: Separate the spinach leaves from the stalks and wash the leaves thoroughly. Drain the water completely and chop the leaves. Heat 1 teaspoon of oil

Cuisine: Thailand Ingredients: Water - 250ml Fresh Butterfly Pea Flowers - 15 Honey - 3 teaspoons Lemon Juice - 15 drops Method: Pour the water into a saucepan and add butterfly pea flowers to it. Boil for 5-8 minutes. Turn off the stove and add honey. Filter 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: North India Ingredients: Whole wheat flour - 3 cups Spinach (chopped) - 3 cups Salt - 1/2 teaspoon Ginger - 1/2 inch Green chili - 1 Coconut oil - 2 tablespoons + for deep frying Water - 3 cups Method: Heat 3 cups of water. Once the water starts to boil, turn off the stove and add chopped spinach into it. Let the spinach submerge in the hot water for 15 minutes. Then, remove the spinach from the hot water. After the spinach cools down, grind it along with ginger and