AIKANTHIKA

Cuisine: South Indian Ingredients: Brown Rice Rava – 2 cups Urad dal (split Black gram) – 1 cup Salt – as required   Method: Wash the brown rice rava and urad dal separately and soak both in enough water for 4–5 hours. Drain the urad dal and grind it with a little water into a smooth, fluffy batter. Add the soaked brown rice rava and salt to the dal batter and mix well. Adjust the consistency so the batter is thick; when poured from a ladle, it should fall slowly and not fl

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

Cuisine: South India Ingredients: Red Rice – 2 cups Urad dal (Split Black gram) – 1 cup Poha (Flattened rice) – ½ cup Fenugreek Seeds – 1 teaspoon Salt – as required Groundnut Oil – for frying   Method: Wash red rice and urad dal separately until the water runs clear. Soak red rice along with fenugreek seeds in enough water for 6–8 hours. Soak urad dal and poha separately in enough water for 6–8 hours. After soaking, drain the water completely from all ingredients. Grind ura

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: 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: Andhra Pradesh state of India Athesara Annam is a dish from Andhra Pradesh. It is made for festivals and special occasions. It...

Cuisine: Andhra Pradesh state of India Pala Munjalu is a sweet dish from Godavari region of Andhra Pradesh. It is made for festivals and...

Cuisine: Indian Ingredients: For marination Prawns (Cleaned and de-veined) – 500gm Coconut milk – ½ cup Kashmiri chili powder – 2...

Cuisine: Tamil Nādu state of India Pidi Kozhukattai is offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival in Tamil...

Cuisine: Andhra Pradesh state of India Theepi Kudumulu / Bellam Undrallu are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi...

Cuisine: Andhra Pradesh state of India Kudumulu / Undrallu are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival....

Cuisine: Andhra Pradesh state of India Kudumulu / Undrallu are offered as Naivedyam for Lord Ganesha on Ganesha Chaturthi Festival....

Cuisine: South India Ingredients: Coconut oil - 4 tablespoons Cinnamon - 2 inches Cloves - 4 Green cardamom - 1 Star anise - 1 Mace - 2...

Cuisine: Kerala state of India Ingredients: Brown rice - 2 cups Ripe Bananas (peeled and chopped) - 2 small Jaggery (Joni bella) - 4...

Cuisine: Karnataka state of India Ingredients: Coconut oil - 10 tablespoons Onion (chopped) - 3 Green chilies (chopped) - 10 Ginger...

Cuisine: South India Ingredients: Brown Rice – 3 cups Urad Dal (split black gram) – 1 cup Fenugreek seeds – ½ teaspoon Poha (flattened or beaten rice) – 1 tablespoon Salt – as required Onion (finely chopped) - 3 Green chilies (finely chopped) - 5 Coriander leaves (finely chopped) - 2 tablespoons Coconut oil - for frying Method: Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek se

Cuisine: Karnataka state of India Ingredients: Brown rice - 4 cups Water - 10 cups Coconut oil - 8 tablespoons Green chilies (slit) - 6...

Cuisine: South India Ingredients: Urad dal (split black gram) - 1 cup Brown rice - 4 cups Salt - as required Water - as required Method: In a large bowl, add urad dal and enough water to cover the dal. In another bowl, add brown rice and enough water to cover the rice. Soak them for 5 hours. Then, wash soaked rice and dal 2-3 times or until the water runs clean. In a mixer jar or a wet grinder, add soaked and washed urad dal and grind into a smooth batter by adding little wa

Cuisine: India Ingredients: Spinach - 4 bunches Green chilies (slit) - 6 Coconut oil - 8 tablespoons Cloves - 6 Cinnamon - 4 inches Green...