AIKANTHIKA

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: China Chūnjuǎn, meaning 'spring roll', originated in China over 1,500 years ago, during the Eastern Jin dynasty. They were traditionally made to celebrate the Spring Festival (Chinese New Year), symbolizing wealth and prosperity, as their golden, crispy exterior resembled gold bars. Filled with seasonal vegetables and sometimes meat, these rolls were a way to enjoy fresh produce after the long winter. Over time, Chūnjuǎn spread beyond China through trade, migration,

Ingredients: Potatoes – 5 medium Salt – as required Turmeric powder – ¼ teaspoon Chili powder – 1 teaspoon Oil – for deep frying Method: Wash and peel the potatoes. Slice them very thin using a slicer. Soak the slices in water for 10–15 minutes to remove excess starch. Drain the water and pat the slices completely dry with a clean cloth. Heat oil in a deep pan on medium heat. Fry the potato slices in small batches until they turn crisp and golden. Stir occasionally. Remove th