AIKANTHIKA

Black Rice, often called 'forbidden rice', has a long and fascinating history rooted in ancient China. Traditionally, it was reserved exclusively for emperors and the royal court because of its rarity and exceptional nutritional value, common people were forbidden from eating it. This exclusivity gave black rice its legendary name and elevated status. Culturally, black rice has been associated with longevity, prosperity, and health across East and Southeast Asia. It has been

Method 1: Cooking Red Rice in a Clay / Earthen Pot Red rice – 1 cup Water – 3 cups Wash the red rice thoroughly and drain the water. Soak the rice in water for 1 hour. Drain the water completely after soaking. Transfer the soaked rice to a clay/earthen pot. Heat 3 cups of water separately in a steel vessel. When the water is about to boil, carefully pour the hot water into the clay pot containing the rice. Cook on low flame until all the water evaporates. While cooking, foam

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: South India Ingredients: Coconut oil - 4 tablespoons Cinnamon - 2 inches Cloves - 4 Green cardamom - 1 Star anise - 1 Mace - 2 strands Ginger (finely chopped) - 1 inch Onion (sliced) - 2 Green chilies (chopped into long pieces) - 2 Tomatoes (chopped) - 4 Water - 5 cups Salt - as required Turmeric powder - 1/4 teaspoon Garam masala powder - 1/4 teaspoon Brown rice - 2 cups Method: Heat coconut oil in a pressure cooker and add cinnamon, cloves, green cardamom, star ani

Cuisine: Karnataka state of India Ingredients: Coconut oil - 10 tablespoons Onion (chopped) - 3 Green chilies (chopped) - 10 Ginger (chopped) - 2 inch piece Garlic - 6 cloves Tomatoes (chopped) - 2 Fresh shredded coconut - 4 teaspoons Cinnamon - 2 inches Cloves - 4 Green cardamom - 1 Fenugreek leaves - 4 small bunches Coriander leaves - 1 bunch Water - 10 cups Salt - as required Brown rice - 4 cups Method: Separate the fenugreek leaves from the stalk. Cutoff the roots of cori

Cuisine: Karnataka state of India Ingredients: Brown rice - 4 cups Water - 10 cups Coconut oil - 8 tablespoons Green chilies (slit) - 6 Chana dal (split Bengal gram) - 1 teaspoon Urad dal (split black gram) - 1 teaspoon Groundnuts - 2 teaspoons Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Curry leaf - 1 sprig Lemon - 1 Salt - as required Turmeric powder - 1/2 teaspoon Method: Wash and soak brown rice in water for 30 minutes. After soaking, drain the water completel

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: Karnataka state of Bharat A Traditional Recipe from Ranebennur town in Karnataka state, Bharat. Ingredients: Brown Rice – 2 cups Water – 5 cups Dry red chillies – 6 Whole peppercorns – 8 Poppy seeds- 2 teaspoons White Sesame seeds – 3 teaspoons Nutmeg – small piece Desiccated coconut – 1 cup Coriander seeds – 5 teaspoons Cloves – 5 Cinnamon – 1-inch pieces Cardamom – 4 Garlic cloves – 15 Coconut oil – 6 tablespoons Shahi jeera – ½ teaspoon Cashew nuts – 10 Salt – as

Method 1: Cooking unpolished Brown Rice in a Clay / Earthen Pot Unpolished Brown Rice – 1 cup Water – 2 ¾ cups Wash the unpolished brown rice thoroughly and drain the water. Soak the rice in water for 30 minutes. Drain the water completely after soaking. Transfer the soaked rice to a clay/earthen pot. Heat 2 ¾ cups of water separately in a steel vessel. When the water is about to boil, carefully pour the hot water into the clay pot containing the rice. Cook on low flame unt

Cuisine: Indian Ingredients: Coconut oil – 1 tablespoon Cumin seeds – 1 teaspoon Fennel seeds – 1 teaspoon Cinnamon – 1 inch piece Cardamom – 2 Cloves – 4 Bay leaf – 1 Mace – 1 Onion – 1 large sliced thinly Ginger garlic paste – 1 tablespoon Tomato – 1 chopped Chilli powder – 2 teaspoons Coriander powder – 2 teaspoons Cumin powder – 1 teaspoon Garam Masala - 2 teaspoons Mushroom - 200 grams sliced (I used wildly grown edible mushroom. But you can use any mushroom if you did n