AIKANTHIKA

Cuisine: West Bengal state of India Ingredients: Whole wheat flour – 1 cup Jaggery – ½ cup + ½ cup Coconut milk – ½ cup Sesame seeds – 1 tablespoon Oil – for deep frying Cardamom powder – a pinch Chopped almond – 1 tablespoon Method: Take a bowl and mix whole wheat flour, sesame seeds, ½ cup of jaggery and coconut milk together. Add some water and mix well without lumps. The batter should be pouring consistency. Close a lid on top of the batter bowl and set aside for 3-4 hour

Cuisine: West Bengal state of India Ingredients: Sweet potato – ¼ kg Whole wheat flour – 1 ½ tablespoons Chopped nuts (Almond, pistachios, cashew) – Few Oil – for frying Jaggery – 5 tablespoons Water – 1 ½ cups Cardamom powder – 1 pinch Method: Boil the sweet potatoes and peel. Smash boiled sweet potatoes into a fine paste without chunks. Add whole wheat flour into it and mix well. Don’t kneed so much. If we kneed so much, the gulab jamun will not be soft. Now make small ball

Cuisine: West Bengal state of India Ingredients: Fish slices – 600 gm Salt – as required Turmeric powder – 1 ½ teaspoons Oil – 5 tablespoons Dried red chili – 4 Bay leaf – 2 Cardamom - 4 Clove - 4 Cinnamon – 4 inch piece Cumin seeds – 1 teaspoon Onion – 100gm (thinly sliced) + 150gm (to grind) Green chilli – 6 Ginger – 2 inch Tomato – 2 Chilli powder (spicy) – 2 teaspoons Kashmiri chili powder – 3 teaspoons Cumin powder – 2 teaspoons Raisins – 2 tablespoons Jaggery – 3 teaspo