Chicken Liver Fry, Steamed Basmati Rice, Masoor Dal Tadka and Aloo Bhaji

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.

Ingredients

• 500 g Potatoes (About 4 medium. Use waxy potatoes like Yukon Gold or red.)
• 1 tsp Salt (For boiling the potatoes.)
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola.)
• 1 tsp Mustard Seeds (Also known as rai.)
• 1 tsp Cumin Seeds (Also known as jeera.)
• 0.25 tsp Asafoetida (Also known as hing. Use gluten-free if needed.)
• 12 leaves Curry Leaves (Fresh curry leaves are recommended.)
• 1 large Onion (Finely chopped, about 150g.)
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity based on desired heat.)
• 0.5 tsp Turmeric Powder (Also known as haldi.)
• 0.5 tsp Sugar (Optional, but recommended for authentic Maharashtrian flavor.)
• 1 tbsp Lemon Juice (Adds a bright, tangy finish.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Place the whole, unpeeled potatoes in a pot with enough water to cover them by an inch. Add 1 tsp of salt for boiling.
   • Bring to a boil and cook for 15-20 minutes, or until a knife can be inserted easily but the potatoes remain firm. Do not overcook.
   • Drain the potatoes and allow them to cool completely. This step is crucial to prevent them from becoming mushy.
   • Once cool, peel the skin and gently crumble the potatoes into bite-sized, uneven chunks with your hands. This rustic texture is key to the dish. Set aside.
2. 2

   Prepare Tempering and Sauté Aromatics

   • Heat oil in a wide pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter, which takes about 30-45 seconds.
   • Immediately add the cumin seeds, asafoetida, and fresh curry leaves. Sauté for 30 seconds until fragrant, being careful as the leaves will splutter.
   • Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
   • Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma.
3. 3