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How to make fresh paneer
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Best no frills Basmati rice....heat up olive oil in deep pot, add onions and garlic (don't burn the garlic!) to taste pepper and salt, heat up and pour the rice into the pot to cook for a while until the rice is translucid...pour the water, ratio of 1 1/2 cup per cups of rice, bring to a boil, then as soon as it has reach boiling point, turn the heat to simmer and cover with a tight lid for 15 minutes exactly...don't peek, don't touch...put the timer on and uncover exactly after 15 minutes. I turn the rice over and add a pinch of saffron and frozen peas, mix and et sit, the peas will be ready in a few minutes....... Delicious!!!! Dry non-sticky and light fluffy rice all the time!!
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SUSHI SUSHI SUSHI
scrumptious pot roast
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Perfect Basmati Rice
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My grandmothers recipe has half this amount of flour and milk, maybe try with 1/2 cup of those and it should be lighter.Also try it with lemon juice and powdered sugar, its my favorite topping by far.
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I can remember picking through rice and removing tiny stones debris etc, and rinsing at least 7 times before the water was clear. I stopped picking through years ago, and don't always rinse. It seems the processing has improved. Always use a non-stick pot. I pit a layer of aluminum foil under the lid to create a seal. Have your water, salt, ready. Use about 1 3/4 cups water to 1 cup of rice. A 1 to 1 ratio blows out delicate basmati. Use a fat tablespoon of ghee, or butter and put a HIGH heat under your pot- keep an eye on the butter and wait until most of the water has evaporated, you know this when the bubbles dissipate. If it gets brown, discard it. Ghee (clarified butter) is preferable.Saute the rice, stirring constantly for a minute, until all of the grains are translucent. You can smell the nuttiness. Throw in the measured water and salt,bring to a boil, it happens pretty quickly. Stir then slap the aluminum foil and lid on it- I always weigh it down with a filled teapot, or heavy lid. THEN turn the heat to as low as it can go. 20 minutes is too long to cook it. I admit I don't know exactly how long, but it's maybe less than 15. Don't touch it, and check on it by inserting a fork until you touch the bottom, and gently probing. Remove from heat,put the weighted lid back on and wait 5 minutes. Then fluff with a fork. This technique was shown to me by a traditional Indian cook. I use it for most rices. The butter keeps each grain separated. You might burn the first few on the bottom a bit until you get the timing down. I think this will give you the results you desire.
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