AIKANTHIKA

Cuisine: United Kingdom Ingredients: Eggs – 4 Jaggery – 1 cup + 2 tablespoons (225g) Whole wheat flour – 4.5 cups (225g) Adulteration-free sunflower oil – 2 cups Salt – as required Vanilla powder – ¼ teaspoon Method: Separate the egg whites and egg yolks into two bowls. Beat the whites and yolks separately until they become smooth and frothy. Combine both mixtures. Add jaggery and beat well. Add sunflower oil and mix well. Add vanilla powder and salt. Add whole wheat flour

Cuisine: Brazil / Suriname Ingredients: Suriname Cherries – 1.5 kg Jaggery – 800g Method: Remove the seeds from the Suriname cherries. Do not squeeze the fruit much. In a heavy bottomed pan, add the de-seeded Suriname cherries. Cook until all the moisture evaporates. Add jaggery and continue cooking. Cook until the mixture becomes thick and jam-like. Turn off the stove and let the jam cool completely. Transfer the jam into a clean glass jar. Storage: Suriname cherry jam c

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