Chef Kunal Kapoor reveals secret method for fluffy rice in a multi-cooker in one whistle

If you are tired of monotonous food like dal-roti and rice, and are looking for something light, easily digestible, and tasty for lunch, try Kaddu Bhat in traditional Bihari style. This dish holds a special place in the culinary traditions of Bihar and is distinguished by its incredible tenderness and flavor. In Bihar, pumpkin is called 'Loki,' but here is a recipe for preparing a vegetable dish and rice from kaddu in Bihari style. Preparing this dish is simple, it is easy on the stomach, and healthy.

For preparation, you will need the following ingredients. For the vegetable dish, you need half a kilogram of fresh pumpkin (green or yellow, cut into small pieces), two tablespoons of mustard seeds, one teaspoon of panchphoron (a mixture of fennel, fenugreek, cumin, mustard, and kalonji), two dried red chilies, a pinch of asafoetida, half a teaspoon of turmeric powder, one teaspoon each of coriander powder and red chili powder, salt to taste, a little palm sugar or sugar (optional, for a sweet and sour taste), and finely chopped green coriander.

For the rice, you require one cup of washed rice and two cups of water.

To give the vegetable dish an authentic Bihari taste, it should be cooked exclusively in mustard oil and must involve frying with panchphoron and asafoetida. It is also important not to add water on top during cooking, as the pumpkin contains natural moisture; the dish needs to be cooked over low heat under a lid so that it softens in its own juices.

First, prepare fluffy rice (Bhat) by placing the washed rice and water in a pot or multi-cooker. Then, heat the mustard oil in a pan and add the panchphoron, dried red chilies, and asafoetida. After this, add the turmeric, coriander powder, and red chili powder. Immediately add the chopped pumpkin and salt, mixing well. Cover the pan with a lid and cook on low heat for 8-10 minutes until the pumpkin becomes soft, stirring occasionally.

When the pumpkin is completely soft, lightly mash it with a spatula to achieve a puree-like consistency. Sprinkle with green coriander on top and turn off the heat. Your very tender, tasty, and perfect lunch Kaddu Bhat is ready. Serve it hot to give your boring lunch a great desi twist.

During festivals such as Diwali, it is customary to prepare many sweet dishes, with each region having its own unique treats. When it comes to traditional dishes of Uttarakhand, the mountain Arsa is often mentioned. Arsa is a special mountain delicacy traditionally prepared for festivals, weddings, and other celebratory events.

The advantage of this dish is that it is made from rice flour and palm sugar, resulting in a sweet and slightly crunchy texture. Preparing it at home is quite simple, and both children and adults enjoy it. Below is the recipe for Pahadi Arsa.

Pahadi Arsa Recipe:

To make Pahadi Arsa, several steps need to be followed. First, a syrup is prepared from palm sugar: palm sugar is heated with water in a pot over low heat, stirring constantly until completely dissolved. Then, the syrup is strained to remove any impurities.

Next, the dough needs to be prepared. In a large bowl, rice flour is taken, and warm palm sugar syrup is gradually added while mixing thoroughly. Seeds of til (sesame) and fennel are added to this mixture. After the mixture cools down a bit, it must be kneaded well by hand until it forms a soft dough.

After this, small balls are formed from the ready dough, which are then flattened between the palms to take the shape of small flat pancakes. It is important not to make them too thick so that they have time to cook through inside.

Then, ghee or oil is heated in a pot. The heat is kept medium or low, and the Ars are slowly fried until golden brown, turning them on each side until fully cooked. When the Ars become golden and crispy, they are removed and allowed to drain excess oil or ghee. Cooling improves the taste and texture of the delicacy.

Important Points When Preparing Arsa

When preparing Arsa, attention should be paid to several details to achieve the perfect result.

Jalebis made from rice flour are characterized by a crispy texture and excellent taste. Preparing this sweet pastry does not require much effort, as it only needs a few common ingredients to create delicious jalebis comparable to those made by professional confectioners.

Jalebi is a dessert that stimulates the appetite upon mention. Everyone enjoys savoring hot and crispy jalebis sold in stores. Although traditionally jalebis are made from wheat flour, trying rice flour jalebis is a special experience. This version, combining rice and wheat flour, boasts a magnificent flavor, and its crispy structure and sweet syrup make it unique.

The good news is that preparing this dessert does not require many components; it is easy to make with ordinary products available at home. If you want to try something sweet and unusual, instead of buying ready-made jalebis, you can make them yourself from rice flour. A simple instruction for preparation is provided below.

Preparing the Dough

First, mix the rice flour, wheat flour, yogurt, baking powder, and food coloring in a large bowl. All ingredients must be thoroughly mixed until a smooth dough is obtained. It is important that the dough is neither too thick nor too thin. After kneading, the dough must be covered and left for 10–15 minutes.

Preparing the Sugar Syrup

Meanwhile, you should prepare the syrup for the jalebis. To do this, pour sugar and half a cup of water into a pan and heat. After the sugar has completely dissolved, the mixture must be boiled until a one-thread syrup is achieved. At the very end, add cardamom powder to the syrup for aroma.

Frying and Soaking

The prepared dough needs to be filled into a special jalebi mold or a clean milk bag. Heat oil in a pot or pan. If a milk bag is used, slightly cut a corner of it, and then drop the dough into the hot oil, rotating it to form the jalebi shape. Fry the jalebis over medium heat until golden and crispy on both sides. After that, remove them from the oil and immediately immerse them in the prepared syrup. The jalebis must remain in the syrup for about 4–5 minutes to fully absorb the sweetness.

Finally, take the jalebis out of the syrup and serve them hot. The crispy and sweet rice flour jalebis will please all family members.