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| recipe_x_instruction.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | instruction.id | instruction.ts | instruction.value |
|---|---|---|---|---|---|---|---|---|---|
| 58 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 58 | 2017-11-07 04:30:23 | 2Combine the katsuobushi, dashi, lime juice, shiro shoyu, egg yolks, lemon zest, ginger, and garlic in a small food processor. Process until fairly smooth. With the processor running, add the remaining 1/2 cup grapeseed oil followed by the rosemary oil in | |
| 59 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 59 | 2017-11-07 04:30:23 | 3Transfer to an airtight container and store in the fridge for at least 3 hours or up to 3 days. | |
| 66 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 66 | 2017-11-07 04:30:23 | 4Prepare an ice bath in a medium mixing bowl. | |
| 67 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 67 | 2017-11-07 04:30:23 | 5Combine the mushrooms, dashi, and salt in a small saucepan and bring to a gentle boil over medium heat. Add the chrysanthemum leaves, stir, and cook for 30 seconds more. Pour the pan’s contents into a small mixing bowl and set it in the ice bath, stirrin | |
| 68 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 68 | 2017-11-07 04:30:23 | 6Ten minutes before serving, combine the tuna and 1/4 cup of the vinaigrette in a small bowl and toss to coat well. | |
| 69 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 69 | 2017-11-07 04:30:23 | 7Combine the white and red quinoa, parsley, and remaining 1/4 cup vinaigrette in a medium mixing bowl and toss well. Transfer the quinoa mixture to a serving platter, then arrange the tuna mixture and little piles of the mushroom mixture on top. Spoon on | |
| 70 | 8 | 2017-11-07 04:30:30 | Black Butter-Balsamic Figs with Basil and Fontina Fondue | Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 70 | 2017-11-07 04:30:30 | 1Bring the cream to a simmer in a small saucepan over medium-high heat. Immediately turn the heat to very low to keep warm. |
| 71 | 8 | 2017-11-07 04:30:30 | Black Butter-Balsamic Figs with Basil and Fontina Fondue | Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 71 | 2017-11-07 04:30:30 | 2Pour an inch or so of water in a second small saucepan and bring to a boil. Put the cheese in a heatproof mixing bowl that will fit in the saucepan without touching the water. Set the bowl in the pan and turn the heat to medium-low. When the cheese begin |
| 72 | 8 | 2017-11-07 04:30:30 | Black Butter-Balsamic Figs with Basil and Fontina Fondue | Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 72 | 2017-11-07 04:30:30 | 3Stir the egg yolk, salt, pepper, and Tabasco into the cheese until well combined. Turn off the heat, remove the bowl, and stir in the crème fraîche until well combined. Cover and keep warm for up to 1 hour. |
| 73 | 8 | 2017-11-07 04:30:30 | Black Butter-Balsamic Figs with Basil and Fontina Fondue | Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 73 | 2017-11-07 04:30:30 | 1Melt the butter in a large sauté pan over high heat. Let it bubble and crackle, swirling the pan occasionally, until it stops crackling and turns golden brown, about 1 minute. Continue to cook, swirling constantly, until the butter smokes and turns a bla |
| 74 | 8 | 2017-11-07 04:30:30 | Black Butter-Balsamic Figs with Basil and Fontina Fondue | Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 74 | 2017-11-07 04:30:30 | 2Put the figs, cut side down, in the pan, turn the heat to medium, and cook without stirring until golden brown, about 1 minute. Add the thyme and sprinkle on the salt and pepper. Toss well and continue to cook, tossing occasionally and making sure to bro |
| 75 | 8 | 2017-11-07 04:30:30 | Black Butter-Balsamic Figs with Basil and Fontina Fondue | Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 75 | 2017-11-07 04:30:30 | 3Add the vinegar to the pan, turn the heat to high, and cook, swirling and tossing constantly, just until it reduces slightly to glaze the figs, about 30 seconds. |
| 76 | 8 | 2017-11-07 04:30:30 | Black Butter-Balsamic Figs with Basil and Fontina Fondue | Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 76 | 2017-11-07 04:30:30 | 4Drizzle about 1/2 cup of the fondue on a large plate, top with the figs and glaze, and sprinkle on the scallion and basil. Serve right away. |
| 77 | 9 | 2017-11-07 04:30:38 | Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney | An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 77 | 2017-11-07 04:30:38 | 1In a NutriBullet or small blender, combine the coconut, ginger- garlic paste, green chili, cumin seeds, turmeric, and lemon juice. Blend for 3 minutes, shaking the jar or scraping it down from time to time, to make a thick, fairly smooth puree. Add the m |
| 78 | 9 | 2017-11-07 04:30:38 | Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney | An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 78 | 2017-11-07 04:30:38 | 1In a medium bowl, coat the sea bass fillets with the turmeric, salt, and lemon juice. |
| 79 | 9 | 2017-11-07 04:30:38 | Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney | An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 79 | 2017-11-07 04:30:38 | 2Microwave 2 of the banana leaves for 15 seconds to soften them and put them on a large cutting board. Lay a fish fillet on the bottom half of each leaf. Spread 1 1/2 tablespoons of chutney over each fillet, then flip them and spread another 11/2 tablespo |
| 80 | 9 | 2017-11-07 04:30:38 | Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney | An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 80 | 2017-11-07 04:30:38 | 3Preheat the oven to 200°F. have ready another large baking sheet. |
| 81 | 9 | 2017-11-07 04:30:38 | Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney | An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 81 | 2017-11-07 04:30:38 | 4In a large skillet, heat 1/4 cup of the oil over medium- high heat until it shimmers. Reduce the heat to medium and place two packets of fish in the pan side by side. Cook for 3 minutes on each side. Transfer the packets to the baking sheet and put them |
| 82 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 82 | 2017-11-07 04:30:43 | 1In a small bowl, whisk together the yogurt, water, cumin powder, sugar, and salt. Cover and refrigerate. |
| 83 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 83 | 2017-11-07 04:30:43 | 1In a small bowl, thin the tamarind chutney with water. Cover and refrigerate. |
| 84 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 84 | 2017-11-07 04:30:43 | 1In a NutriBullet or small blender, blend the gram flour, deggi mirch, turmeric, salt, and water until smooth. It will have the consistency of crempe batter. Pour into a small bowl. |
| 85 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 85 | 2017-11-07 04:30:43 | 1Have ready two large bowls, a colander set over a plate or bowl, and two baking sheets lined with paper towels. Divide the spinach into four 2-ounce piles. |
| 86 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 86 | 2017-11-07 04:30:43 | 2Pour the oil into a wok or kadai and heat to 400°F |
| 87 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 87 | 2017-11-07 04:30:44 | 3In a large bowl, coat all the leaves in one pile of spinach with ¼ cup (a 2-ounce ladle) of batter. You can use a rubber spatula to fold the batter over the leaves, but your hand is a more efficient tool. (Have a towel handy to wipe it on as you work). |
| 88 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 88 | 2017-11-07 04:30:44 | 4Drop the leaves in the oil, covering the entire surface area rather than just clumping everything in the center of the wok. (The leaves will spatter and emit steam as the water in them comes in contact with the oil and evaporates.) Working quickly, use a |
| 89 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 89 | 2017-11-07 04:30:44 | 5Repeat with the remaining three batches of spinach and batter, allowing the oil to return to 400°F each time and using the spider strainer or a skimmer to remove as many particles of fried batter from the oil as you can. Discard any leftover batter. |
| 90 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 90 | 2017-11-07 04:30:44 | 6Place all of the fried spinach in the second large bowl. Sprinkle the cumin powder, deggi mirch, and black salt over it and toss the leaves gently to distribute the spices evenly. |
| 91 | 10 | 2017-11-07 04:30:43 | Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt | This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 91 | 2017-11-07 04:30:44 | 7To serve, pile the spinach on six serving plates an drizzle with yogurt sauce and tamarind sauce. Garnish with the red onion, tomatoes, and cilantro. Serve immediately so the leaves don’t get soggy. |
| 92 | 11 | 2017-11-07 04:30:53 | Indian Spiced Sautéed Mushrooms and Green Onions | This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 92 | 2017-11-07 04:30:53 | 1Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander. |
| 93 | 11 | 2017-11-07 04:30:53 | Indian Spiced Sautéed Mushrooms and Green Onions | This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe. Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too. |
Total: 15 min | Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn | 93 | 2017-11-07 04:30:53 | 2In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and de |
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