Dal Tadka, Steamed Basmati Rice, Roti and Aloo Gobi

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

• 2 cup atta (Use a fine-milled whole wheat flour for best results.)
• 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
• 1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1. 1

   Prepare the dough

   • In a large mixing bowl, combine the atta and 1 tsp of ghee.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
   • Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2. 2

   Divide and roll the rotis

   • After resting, knead the dough for another minute.
   • Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
   • Take one dough ball, flatten it, and dip it in dry atta for dusting.
   • On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3. 3

   Cook the roti

   • Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
   • Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
   • Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4. 4

   Puff the roti

   • Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
   • Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
   • Once puffed, immediately remove the roti from the heat.
5. 5

   Finish and serve

   • Brush one side with ghee, if desired, for extra flavor and softness.
   • Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
   • Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Ingredients

• 500 g Cauliflower (about 1 medium head, cut into 1.5-inch florets)
• 400 g Potatoes (about 2 medium, peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil (or any vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (also known as Hing)
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise, adjust to taste)
• 2 medium Tomatoes (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (or to taste)
• 0.25 cup Water (use hot water if possible)
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare Vegetables (10 minutes)

   • Wash the cauliflower and potatoes thoroughly.
   • Cut the cauliflower into 1.5-inch florets. Cut the potatoes into 1-inch cubes.
   • Place the potato cubes in a bowl of water to prevent them from browning until ready to use.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking, then reduce heat to medium.
   • Add the cumin seeds and let them sizzle for 30 seconds.
   • Add the asafoetida (hing) and stir for a few seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook the Masala (7 minutes)

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant.