Post by amarante on Oct 14, 2016 8:56:10 GMT -5
An Asian adult version of Rice Krispie Treats :-)
Spiced Millet Puffs
Source: Susan Feniger - Susan Feniger's Street Food
MAKES 70 MINI PUFFS
On the streets of India and elsewhere in Asia, chaat stands are everywhere, serving small savory bites of all different types of snacks. Some of these snacks are puffed grains, like rice or millet, tossed with a spiced mixture. The scents that fill the air make walking around an amazing treat for your nose! This spiced millet puff is the first bite of food that people taste when they arrive at STREET, and it’s always a conversation starter.
2 tablespoons unsalted butter
1 (5-ounce) bag mini marshmallows (3 cups)
½ cup dried currants or black raisins
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black mustard seeds
1 teaspoon chopped fresh curry leaf
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
3 cups puffed millet
1 In a large skillet or shallow saucepan, heat the butter over medium heat until it is frothy, 3 to 4 minutes. Add the marshmallows and start to melt them, pushing and stirring them with a rubber spatula so they don’t burn on the bottom of the pan. (You can lower the heat slightly if you need to.)
2 When the marshmallows are halfway melted, add the dried currants, cumin seeds, fennel seeds, black mustard seeds, curry leaf, turmeric, cayenne, and salt, and stir well so that the spices toast and mix with the marshmallows. Add the millet, remove from the heat, and stir until all of the millet is mixed in and evenly coated with the spiced marshmallow mixture. Pour the mixture out into a bowl.
3 Immediately start rolling the mixture into very small balls. (If you find that the mixture is sticking to your hands too much, dampen your hands slightly with cold water.) Put the balls in a bowl and serve immediately. They can also be stored in an airtight container at room temperature for up to 2 days.
Spiced Millet Puffs
Source: Susan Feniger - Susan Feniger's Street Food
MAKES 70 MINI PUFFS
On the streets of India and elsewhere in Asia, chaat stands are everywhere, serving small savory bites of all different types of snacks. Some of these snacks are puffed grains, like rice or millet, tossed with a spiced mixture. The scents that fill the air make walking around an amazing treat for your nose! This spiced millet puff is the first bite of food that people taste when they arrive at STREET, and it’s always a conversation starter.
2 tablespoons unsalted butter
1 (5-ounce) bag mini marshmallows (3 cups)
½ cup dried currants or black raisins
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black mustard seeds
1 teaspoon chopped fresh curry leaf
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
3 cups puffed millet
1 In a large skillet or shallow saucepan, heat the butter over medium heat until it is frothy, 3 to 4 minutes. Add the marshmallows and start to melt them, pushing and stirring them with a rubber spatula so they don’t burn on the bottom of the pan. (You can lower the heat slightly if you need to.)
2 When the marshmallows are halfway melted, add the dried currants, cumin seeds, fennel seeds, black mustard seeds, curry leaf, turmeric, cayenne, and salt, and stir well so that the spices toast and mix with the marshmallows. Add the millet, remove from the heat, and stir until all of the millet is mixed in and evenly coated with the spiced marshmallow mixture. Pour the mixture out into a bowl.
3 Immediately start rolling the mixture into very small balls. (If you find that the mixture is sticking to your hands too much, dampen your hands slightly with cold water.) Put the balls in a bowl and serve immediately. They can also be stored in an airtight container at room temperature for up to 2 days.