Steamed Basmati Rice, Bihari Kadhi Bari and Aloo Chokha

Ingredients

• 1.25 cup Besan (1 cup for bari, 1/4 cup (4 tbsp) for kadhi)
• 2 cup Sour Curd (Well whisked. Use full-fat for best results.)
• 4.5 cup Water (Approx. 1/2 cup for bari batter, 4 cups for kadhi)
• 2 cup Mustard Oil (For deep frying the bari)
• 2 tbsp Ghee (For tempering)
• 0.75 tsp Turmeric Powder (1/4 tsp for bari, 1/2 tsp for kadhi)
• 1 tsp Red Chili Powder (1/2 tsp for bari, 1/2 tsp for kadhi, adjust to taste)
• 1 tsp Ginger Garlic Paste (Optional, for the kadhi)
• 0.5 tsp Asafoetida (1/4 tsp for bari, 1/4 tsp for tempering)
• 2 tsp Salt (1/2 tsp for bari, 1.5 tsp for kadhi, or to taste)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Cumin Seeds (For tempering)
• 2 pcs Dried Red Chilies (Broken in half, for tempering)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Bari Batter

   • In a mixing bowl, combine 1 cup of besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
   • Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter.
   • Whisk the batter vigorously in one direction for 5-7 minutes. This incorporates air, which is crucial for making the bari light and spongy.
   • To test if the batter is ready, drop a small amount into a bowl of water. If it floats to the top, the batter is perfectly aerated.
2. 2

   Fry the Bari (Dumplings)

   • Heat mustard oil in a kadai or deep pan over medium-high heat. To check the temperature, drop a tiny bit of batter; it should sizzle and rise immediately without changing color too quickly.
   • Using your fingers or a spoon, carefully drop small, bite-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Remove the fried bari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.

Ingredients

• 500 g Potato (About 4 medium-sized)
• 1 medium Onion (Finely chopped)
• 2 tbsp Mustard Oil (Use raw, cold-pressed for authentic pungent flavor)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 pcs Green Chilli (Finely chopped, adjust to taste)
• 2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 inch Ginger (Finely grated or minced)
• 3 clove Garlic (Minced)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Cook the Potatoes

   • Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
   • Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
   • Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2. 2

   Prepare the Aromatics

   • While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
   • Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
   • Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3. 3

   Mash and Combine

   • In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
   • Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.