How to Cook Perfect Basmati Rice

Tips for perfect basmati rice:

Rinse the rice for a few minutes.  The water does not need to run perfectly clear but rinsing helps get rid of starch that can make your rice sticky.

Add salt to the rice in the pot, before pouring in the water.  This helps the salt absorb into the rice grains.  Do not add salt after the rice is cooked, as your rice can taste overly salty.

Pour boiling water over top of the rice in the pot, which helps you keep track of the exact quantity of water, and there is no loss of water due to evaporation in the pot.

Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice.

For about 5 cups cooked rice:

2 cups basmati rice (500 ml)

3 cups boiling water (750 ml)

Salt to taste (about 1/8 teaspoon per cup of rice)

Rinse the rice: Using a strainer, rinse the rice under cold, running water.

Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour.  You can skip this step, but it helps make softer rice.

Transfer rice to a heavy-based sauce pot with lid (ideally a 2 quart pot for 2 cups uncooked rice).  If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.

Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.

Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.

Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.

Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.

Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.

From TheKitchn.com

Spicy Potato Samosa Filling

1 pound potatoes, peeled (or use new potatoes with skin on) and diced into 1/2-inch cubes 
3 tablespoons canola oil
1 teaspoon coriander seeds
1 large yellow onion, diced into 1/2-inch cubes
3/4 teaspoon salt
1 teaspoon grated ginger
1 clove garlic, minced
2 jalapeno peppers, seeded and diced
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 cup green peas, fresh or frozen
2 tablespoons freshly squeezed lemon juice

Boil the potatoes until they are soft enough to easily insert a knife, about 10 to 15 minutes.

Heat the oil in a large, heavy saute pan or skillet over medium heat.  Add the coriander seeds and fry for about 20 seconds, until the seeds begin to turn brown and become aromatic.  Lower the heat to medium, then add the onion.  Sprinkle with salt and saute for 10 minutes, stirring occasionally, until the onion begins to brown.  Add the ginger, garlic, jalapenos, and cumin, and saute 5 to 10 minutes, until the mixture begins to lightly brown.

Add the potatoes, peas, and lemon juice to the pan and cook, until the potatoes begin to brown and the peas are cooked through, about 10 minutes.  Taste the filling and adjust the seasoning if need be, then let it cool completely before making the samosas.

Makes about 2 cups of filling.  Can be used with Puff Pastry Dough or Samosa Wrappers.



From The Grand Central Baking Book by Piper Davis and Ellen Jackson, with minor changes

Samosa Wrappers

3 cups all-purpose flour
1 teaspoon salt
1/2 cup corn oil
Water as needed

Put the 3 cups of flour and the salt in a large bowl, and stir to combine.  Add the oil, then use your fingers to press the oil and flour together, working the mixture into a ball.  Add water 1 tablespoon at a time until a dough forms.  On a floured work surface, knead the dough for about 5 minutes or until it becomes elastic.  Again form the dough into a ball, spray the ball of dough with oil, cover with plastic wrap, and let the dough rest for about 30 minutes.


To fill, form and cook samosas:

Divide the ball of dough into 6 smaller balls - each will become the wrapper for 2 samosas - and roll each ball into a thin disk.  Cut the disk in half so that you have 2 half-circle-shaped pieces of dough.  Roll each piece into a cone, add 2 tablespoons of filling, fold over the top, and seal the edges.

Fill a heavy pot 3 inches deep with corn oil, and heat to 350° F.  Carefully lower the samosas into the oil using a slotted spoon or wire basket, and cook for about 4 minutes, or until the crust is a deep golden brown.  Drain on paper towels before serving.


Makes 24 wrappers.

From A World of Dumplings by Brian Yarvin

Ghee

1 pound unsalted butter (t0 make 1 2/3 cups)
    (2 pounds butter makes 3 1/2 cups, 3 pounds butter makes 5 1/4 cups)

Melt unsalted butter in a large, heavy saucepan or Dutch oven over medium to medium-low heat.  As the butter starts to melt and simmer, it will be covered with bubbles initially (they will decrease after 15 minutes or so); the butter will spatter for awhile, but there is no need to stir.  Simmer, uncovered, until the milk solids begin to settle to the bottom and turn lightly brown, 22 to 25 minutes for 1 or 2 pounds butter and 30 to 35 minutes for 3 pounds butter.  You will also notice that the top layer at the edges of the pan begins to brown - this is important to look out for.  Turn off the heat while the ghee is golden or else it will darken - remember that the butter will continue to cook for a few more minutes when off the heat. (If ghee does brown, it may still be used - it will have a more intense flavor and burnt caramel aroma.  Don't undercook or it will taste like melted butter.) Cool, then strain through a fine mesh strainer or cheesecloth.  It will become semisolid when cool and will harden after refrigeration.  Bring to room temperature for use or melt as called for.

Can be stored in a cool dry place or refrigerator for up to 6 months.

From The Dance of Spices by Laxmi Hiremath

Paneer

1 gallon milk
1 quart buttermilk

Rinse a large piece of cheesecloth or muslin with cold water and then fold it so it is 6 or more layers.  Arrange it in a sieve or colander placed in the sink.

Pour the milk and buttermilk into a large nonreactive saucepan.  Place over medium heat and heat, stirring the mixture frequently with a rubber spatula and making sure to scrape the entire bottom of the pan to prevent scorching.  Once the mixture is warm, stir only occasionally, gently scraping the bottom of the pan.

When the curds and whey have separated, remove the pan from the heat.  Ladle the whey and curds into the prepared sieve.  Allow the liquid to drain. 

To make solid paneer, gather up the sides of the cloth over the remaining curds.  Place something heavy and flat on top of the cloth and curds, and leave to press and drain for 2 to 3 hours.


From Casual Cooking by Michael Chiarello, originally a ricotta recipe with changes