Food Network Food Paradise

PUCHKAS

Puchkas image

Provided by Food Network

Time 50m

Yield about 5 dozen

Number Of Ingredients 23

Ingredients

1 cup boiled black garbanzo beans
1 cup diced boiled potatoes
1/2 cup finely chopped fresh cilantro
2 tablespoons chaat masala
1/4 teaspoon red chile powder
1/4 teaspoon roasted cumin powder
Sugar, to taste
Salt
Oil, for frying
Pan puri (store-bought), for frying
1 cup fresh cilantro
1 cup Mexican cola
1 cup fresh mint
1/2 cup lime juice
2 tablespoons chopped fresh ginger
1 teaspoon chaat masala
1/2 teaspoon red chile powder
1 jalapeño
2 cups tamarind chutney
2 cups micro cilantro
2 cups edible flowers
2 cups pomegranate seeds
1 cup boondi

Steps:

For the filling: Mix together the garbanzos, potatoes, cilantro, chaat masala, chile powder, cumin powder, sugar and salt to taste in a bowl. Set aside.
For the mint chutney: Combine the cilantro, cola, mint, lime juice, ginger, chaat masala, chile powder, jalapeño and 3 cups water in a blender and blend. Strain and set aside.
Heat the oil in a deep-fryer.
Fry the pan puri until crisp.
To serve: Break a small circle out of one side of each pan puri, then put the filling in, along with a drop of tamarind chutney. Serve garnished with the micro cilantro, edible flowers, pomegranate seeds and boondi with the mint chutney in a bowl on the side.

BROWN BUTTER BLONDIES

Brown Butter Blondies image

Provided by Duff Goldman

Categories dessert

Time 1h55m

Yield 18 blondies

Number Of Ingredients 9

Ingredients

3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan
3 cups light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 cup toasted walnuts, roughly chopped
1/2 cup white chocolate chips

Steps:

First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
Press the mixture evenly into the prepared pan.
Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

ALTON BROWN'S PARADISE MACAROONS

Alton Brown's Paradise Macaroons image

Make and share this Alton Brown's Paradise Macaroons recipe from Food.com.

Provided by Sparky Duck

Categories Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

Ingredients

16 ounces sweetened flaked coconut
2 ounces sweetened condensed milk
1 pinch kosher salt
1 teaspoon vanilla extract
4 egg whites
5 ounces granulated sugar
12 ounces semi-sweet chocolate chips
1 ounce vegetable shortening
2 ounces salted macadamia nuts

Steps:

Preheat the oven to 325 degrees F.
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Nutrition Facts : Calories 149.2, Fat 9.4, SaturatedFat 6.1, Cholesterol 0.5, Sodium 50.4, Carbohydrate 17, Fiber 1.2, Sugar 15.5, Protein 1.4

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