| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 4-6 servings
|
Ingredients
Rice
- 1 cup basmati rice uncooked and washed
- 1/4 cup milk
- 1/8 teaspoon saffron threads
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 bay leaf
- 1 1/2 teaspoons Salt
- 1/4 teaspoon cumin
Vegetables
- 1/4 cup vegetable oil divided
- 1 red onion thinly sliced
- 1 1/2 teaspoons Salt divided
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 bay leaf
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1/4 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 Russet Potatoes peeled and cubed
- 1 head cauliflower cut into florets
- 1 carrot peeled and cubed
- 5 cloves garlic minced
- 2 teaspoons ginger peeled and minced
- 1/2 cup plain greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon fresh mint chopped and divided
Assembly
- 1 tablespoon fresh mint chopped for garnish
MASTERS CLASS ONLY: Samosas
- 1/2 lb. russet potatoes peeled and diced
- 2 tablespoons vegetable oil
- 1/4 yellow onion diced
- 1/4 cup green peas smashed
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- Salt to taste
- 1 egg white
- spring roll wrappers cut into 3 equal-sized rectangle pieces
- vegetable oil for frying
Ingredients
Rice
Vegetables
Assembly
MASTERS CLASS ONLY: Samosas
|
|
Instructions
For the Rice
- Rinse rice, then transfer to a medium bowl.
- Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let it steep until ready to use.
- Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated, and rice is tender, 10 to 12 minutes.
- Remove pot from heat. Discard bay leaf. Fluff rice with a fork; set aside until ready to use.
For the Vegetables
- In a large heavy pot over medium heat, melt 2 tablespoons of oil. Add onion, season with salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
- In same pot over medium-low heat, add more oil. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
To Serve
- To serve, put rice on the bottom and top with cooked vegetables. Drizzle with saffron milk. Top with leftover mint.
MASTERS CLASSES ONLY
- Boil the potatoes for 10 minutes or until they are completely cooked through. Drained and let cool. Peel off the potato skin and break and mash the potatoes using the back of a spoon.
- Heat up a skillet and add the oil. Sauté the onion until aromatic before adding he potatoes and green peas, curry powder, chili powder, sugar, and salt. Cook for a a few minutes. Remove from the skillet and let cool.
- Scoop 1 heaping teaspoon of the filling and place at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with the egg white, fold and form the Samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
- Deep fry the samosa until golden brown. Remove from the oil using a strainer or slotted spoon, and transfer to a plate lined with paper towels. Serve warm.
1027 Terra Nova Boulevard