Bihari Arna, Mushroom Kassa and Laccha Pyaaz

Ingredients

• 400 g Button Mushrooms (Cleaned and halved or quartered)
• 2 medium Onion (Finely chopped)
• 2 medium Tomatoes (Pureed)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 cup Curd (Whisked until smooth)
• 3 tbsp Mustard Oil
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamom (Lightly crushed)
• 2 pcs Cloves
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala Powder
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1.25 tsp Salt (Adjust to taste)
• 0.5 cup Hot Water (As needed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Temper the Spices

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's slightly smoking. This removes its pungent raw smell.
   • Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant and sizzle.
2. 2

   Sauté Aromatics

   • Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This caramelization is crucial for the 'kassa' flavor.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes, stirring continuously, until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Add the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to toast the spices.
   • Immediately add the tomato puree and salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the masala thickens and oil begins to separate from the sides.
   • Reduce the heat to the lowest setting. Add the whisked curd, stirring vigorously and continuously for 1-2 minutes to prevent it from curdling. Continue to cook the masala for another 3-4 minutes until oil surfaces again.

Ingredients

• 2 medium Red Onion (about 250-300g total)
• 1 cup Ice Cubes (for soaking the onions)
• 4 cup Water (cold, for soaking)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 pc Green Chili (optional, finely chopped)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Carefully separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3. 3

   Drain and Dry

   • Drain the onions thoroughly in a colander, shaking off as much water as possible.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.