Ghee Rice, Bengali Anda Kosha and Kachumber Salad

Ingredients

• 8 pcs Egg (hard-boiled and peeled)
• 2 pcs Potato (medium, boiled, peeled, and halved)
• 60 ml Mustard Oil
• 250 g Onion (finely ground to a paste (approx. 2 medium onions))
• 200 g Tomato (pureed (approx. 2 medium tomatoes))
• 30 g Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 3 pcs Green Cardamom (lightly crushed)
• 3 pcs Cloves
• 1.25 tsp Turmeric Powder (1/4 tsp for eggs, 1 tsp for gravy)
• 1.25 tsp Kashmiri Red Chili Powder (1/4 tsp for eggs, 1 tsp for gravy)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala Powder
• 1 tsp Sugar
• 1.5 tsp Salt (1/4 tsp for eggs, 1.25 tsp for gravy, or to taste)
• 1 tsp Ghee
• 10 g Coriander Leaves (finely chopped, for garnish)
• 240 ml Water (warm)

Instructions

1. 1

   Prep & Fry Eggs and Potatoes (Time: 8 mins)

   • Make a few shallow slits on the hard-boiled eggs with a knife. This helps them absorb flavor and prevents them from bursting.
   • In a bowl, toss the eggs with 1/4 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, and 1/4 tsp salt.
   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking.
   • Carefully slide in the marinated eggs and fry for 2-3 minutes, turning gently, until they have a light golden, blistered skin. Remove with a slotted spoon and set aside.
   • In the same oil, fry the boiled potato halves for 4-5 minutes until they are golden brown on all sides. Remove and set aside.
2. 2

   Prepare the Spice Base (Time: 12 mins)

   • In the remaining oil, reduce the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
   • Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns a deep golden brown and oil begins to separate from the sides. This step is crucial for the flavor.
   • Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3. 3

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.