Gujarati Kadhi, Steamed Basmati Rice and Batata nu Shaak

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 Potatoes (About 4 medium, peeled and cubed)
• 2 tbsp Oil (Any neutral oil like sunflower or peanut oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 inch Ginger (Finely grated)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 2 pcs Tomatoes (Medium-sized, finely chopped or pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 1.5 tsp Coriander Cumin Powder
• 1 tbsp Jaggery (Grated, or substitute with sugar)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (Adjust for desired gravy consistency)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Peel the potatoes and cut them into 1-inch cubes.
   • Boil or pressure cook the potato cubes until they are just fork-tender. Be careful not to overcook them into a mush.
   • To pressure cook, add the potatoes to a cooker with just enough water to cover them and cook for 1-2 whistles. To boil, place them in a pot of salted water and cook for 10-12 minutes.
   • Drain the potatoes and set them aside.
2. 2

   Prepare the Tempering (Vaghar)

   • Heat oil in a medium-sized pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
3. 3

   Sauté Aromatics and Tomatoes

   • Add the grated ginger and chopped green chilies to the pan. Sauté for another 30-45 seconds.
   • Add the finely chopped tomatoes along with a pinch of salt to help them cook down.