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Aratikaya Fry

on July 21, 2023

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Upurupindi

Seasoning(Mustard seeds, jeera, urad dal, cumin, and lots of channa dal) Make Indian seasoning in some oil in a dish pan, preferably non-stick. Preferably the ratio of water is 1 ish to 1 1/2. After seasoning, put water in the pan. Let it boil, and then add salt as per your taste. Then add rice flour. Reduce the heat and mix it. If you like onion, you can add it along with the seasoning in the beginning. Slowly mix until all the water is absorbed, break the big lumps, add a little bit more oil is needed and close the lid. Let it cook for 10 minutes, and mix in between. When the texture is as per your liking it is ready, and you can turn off the flame.

Dum Biryani

Dum Biryani If you are using chicken or mutton best to marinate it with some yogurt and ginger garlic paste, turmeric, and cumin coriander powder, chili powder, and a little bit of mint and cilantro chopped. Marinate it for at least an hour or over night. Wash the rice two to three times and then soak it in water for half an hour. In a big pot, take lots of water, and add whole spices to it like a couple bay leavs, elachi (cardamom) , a couple of cloves, and special spices like star anise, whole nutmeg, and black cardamom. Add salt and bring to boil. Remove the water from the soaked rice and add it to the boiling water. There will be more water than enough to cook, and water will be drained once rice cooks up to three fourth. Take care so that rice is not completely cooked, and this is a very important step in making dumb biryani. Drain the rice and put it aside. In a thick bottom pan, add ghee(clarified butter). Put chicken or mutton if using. ...

Paratha

Parathas are rich compared to roti and very filling. Paratha- Paratha is made from a simple dough of flour, salt, oil, and water. The dough is divided and each piece is rolled out and smeared with a generous amount of ghee, butter, or shortening, and sprinkled with flour to help provide definition between the layers.

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Aratikaya Fry

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