So good! Try bhel puri from India, vegan chocolate cake

As part of TODAY's "On the Verge" series, Ryan Seacrest profiles chefs who are rising to Internet stardom via the YouTube channel Tastemade. Here are recipes for a delicious salad from Sorted Food, a mouthwatering Indian dish from The Perennial Plate, and a vegan chocolate cake from Emmymade in Japan.

Mango, strawberry and chicken salad
Servings:

Serves 2.

Ingredients

    • 2 small chicken breasts
    • 1 ripe mango
    • Handful of ripe strawberries
    • Log of goat cheese (100 grams)
    • Scattering of pecan nuts, toasted
    • Handful of washed rocket (arugula) leaves
    • Handful of washed red chard leaves
    • 2 shots of balsamic vinegar
    • 2 shots of olive oil
    • Chunk of crusty bread

Preparation

Baking Directions:

Wild rice bhel puri
Servings:

Serves 5.

Ingredients

  • For the bhel puri:

    • 1/2 red onion diced small
    • 1 ripe tomato, diced
    • 1/2 roughly chopped cilantro
    • 1 teaspoon garam masala
    • 1 teaspoon tumeric
    • 2 finely sliced green chilies (if you like)
    • 1 cup boiled and diced potato
    • 1/4 cup tamarind sauce (see recipe below)
    • 1/4 cup cilantro chutney (see recipe below)
    • 1 cup wild rice, puffed into 3 cups* (see recipe below)
    • 1/2 cup sev* (a dried vermicelli-like noodle that is part of a lot of snacks in India)
    • 1/2 cup crushed papadi* (fried crackers also used in snacks in India)
  • For the tamarind sauce:

    • 3 tablespoons tamarind
    • 3 tablespoons jaggery (unrefined cane sugar from India. You can also use brown sugar, but the jaggery has a distinct and rich flavor)
    • 1/2 teaspoon garam masala (You can buy this from any grocery store or Indian market, or you can make it yourself by combining peppercorns, cloves, cinnamon, cumin and cardamom)
    • Pinch of red chili powder
    • 2 cups of water
  • For the cilantro chutney:

    • 4 cups roughly chopped cilantro (stems and all)
    • 1 cup roughly chopped mint leaves
    • 5 cloves of garlic, roughly chopped
    • 2 green chilies, roughly chopped (For a mild heat. Add more to your taste.)
    • 1 thumb of ginger, roughly chopped
    • 1/4 cup lime juice
    • 1/4 cup water
    • Salt to taste
  • For the puffed wild rice:

    • 1 cup wild rice
    • 1 inch of canola oil in a small pot
    • Salt to taste
    • Have an extra pot and a strainer on hand

Preparation

Baking Directions:

Chocolate (vegan) cake
Servings:

Makes one 9-inch cake or eight muffins.

Ingredients

    • 1 1/2 C. all-purpose flour
    • 1/3 cup cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup sugar
    • 1/2 cup vegetable oil
    • 1 cup cold coffee or water
    • 2 teaspoons vanilla extract
    • 2 tablespoons vinegar
    • 1 cup vegan chocolate chips
    • Powdered sugar (optional garnish)

Preparation

Baking Directions:

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