AIKANTHIKA

Cuisine: South India Ingredients: Red Rice – 1 ½ cups Urad Dal (split Black gram) – 1 cup Poha (flattened rice) – ½ cup Salt – as required   Method: Wash red rice and urad dal separately until the water runs clear. Soak urad dal, red rice, and poha separately in enough water for 6–8 hours. After soaking, drain the water completely. Grind urad dal and poha together with a little water to a smooth, fluffy batter. Transfer the batter to a large bowl. Grind the soaked red rice w

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