Egg Gassi, Steamed Basmati Rice and Cabbage 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

• 500 g Cabbage (finely shredded)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (asafoetida)
• 10 leaves Curry Leaves
• 2 whole Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, balances flavors)
• 2 tbsp Fresh Coconut (grated, optional)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Ingredients

   • Wash the cabbage thoroughly and shred it finely. Slit the green chilies lengthwise. Keep all other ingredients ready.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
   • Immediately add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
3. 3

   Sauté Aromatics and Cabbage

   • Add the slit green chilies to the pan and sauté for about a minute to infuse their flavor into the oil.
   • Add the finely shredded cabbage, turmeric powder, and salt to the pan. Mix everything thoroughly to ensure the cabbage is evenly coated with the oil and spices.
4. 4

   Cook the Bhaji

   • Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking.