Anda Tarkari, Kanika and Dahi Baigana

Ingredients

• 1.5 cup Basmati Rice
• 3 tbsp Ghee
• 0.75 cup Sugar (Adjust to taste)
• 12 pcs Cashew Nuts (Halved)
• 2 tbsp Raisins
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 3 pcs Green Cardamom Pods (Lightly crushed)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt
• 3 cup Hot Water

Instructions

1. 1

   Prepare the Rice: Wash the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain it completely using a colander and set aside.

2. 2

   Fry Nuts and Raisins: Heat the ghee in a heavy-bottomed pot or pan over medium heat. Add the halved cashew nuts and fry for 1-2 minutes until they turn light golden brown. Add the raisins and fry for another 30 seconds until they puff up. Remove both with a slotted spoon and keep aside.

3. 3

   Temper Spices and Sauté Rice: In the same ghee, add the bay leaf, cinnamon stick, cloves, and crushed cardamom pods. Sauté for 30-40 seconds until fragrant. Add the drained rice to the pot and gently sauté for 2-3 minutes, ensuring each grain is coated with ghee without breaking them.

4. 4

   Cook the Rice: Pour in 3 cups of hot water. Add the salt and turmeric powder, and give it a gentle stir. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 10-12 minutes until the rice is 80% cooked and most of the water is absorbed.

5. 5

   Add Sweetener and Finish Cooking: Uncover the pot and sprinkle the sugar evenly over the partially cooked rice. Add the fried cashews and raisins. Gently fold them in without vigorous stirring. Cover the pot again and cook on the lowest possible heat (dum style) for another 5-7 minutes, until the sugar dissolves completely and the rice is fully cooked and fluffy.

6. 6

   Rest and Serve: Turn off the heat and let the Kanika rest, covered, for at least 10 minutes. This allows the flavors to meld and the grains to firm up. Before serving, fluff the rice gently with a fork.

Ingredients

• 400 g Brinjal (1 large or 2 medium, also known as eggplant)
• 0.25 tsp Turmeric Powder (For marinating the brinjal)
• 1.5 tsp Salt (Divided, or to taste)
• 4 tbsp Mustard Oil (For shallow frying)
• 1.5 cup Curd (Use full-fat, thick yogurt, whisked until smooth)
• 0.5 tsp Sugar (Helps balance the tanginess of the curd)
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 pcs Green Chili (Finely chopped)
• 1 inch Ginger (Peeled and finely grated)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Dried Red Chili (Broken in half)
• 10 pcs Curry Leaves (About 1 sprig)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Brinjal: Wash the brinjal and slice it into 1/2-inch thick rounds. In a bowl, toss the slices with 1/2 tsp of salt and 1/4 tsp of turmeric powder. Let them rest for 10 minutes to release moisture, then pat them completely dry with a paper towel.

2. 2

   Fry the Brinjal: Heat 4 tbsp of mustard oil in a wide, heavy-bottomed pan over medium-high heat. Carefully place the brinjal slices in a single layer (fry in batches if needed) and cook for 3-4 minutes per side, until they are golden brown and tender. Remove and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly.

3. 3

   Prepare the Yogurt Base: While the brinjal is frying, prepare the dahi. In a mixing bowl, whisk the curd until it's completely smooth and creamy. Add the remaining 1 tsp of salt, sugar, roasted cumin powder, red chili powder, finely chopped green chilies, and grated ginger. Mix everything thoroughly until well combined.

4. 4

   Combine: Gently slide the slightly cooled fried brinjal slices into the seasoned yogurt. Ensure each slice is coated, but be careful not to break them.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 1 tbsp of mustard oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until fragrant. Turn off the heat and stir in the asafoetida.

6. 6

   Finish and Rest: Pour the hot tempering evenly over the dahi baigana. Garnish with freshly chopped coriander leaves. Let the dish rest at room temperature for at least 20-30 minutes to allow the flavors to meld together before serving.