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updated 6/26/2013 7:34:56 PM ET 2013-06-26T23:34:56

Recipe: Mango, strawberry and chicken salad

  • 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

Preheat the oven to 390 degrees.

Cut away any sinew, skin or fat from the chicken breast and season all over.

Bake the chicken on a tray in the oven, with a splash of water in the bottom to prevent it drying out, for 15 minutes until cooked through.

Peel the mango and cut the flesh away from the pit.

Slice half of the fruit into thin presentable slices for later, then roughly hack up the other half and blend it to a purée.

Add the balsamic vinegar and oil to the mango purée and season well to make the dressing.

Wash, hull and slice the strawberries.

Place the salad leaves, mango and strawberries into a mixing bowl and drizzle over some of the dressing before gently tossing all together to make sure all leaves are lightly coated.

Pile the salad into a bowl, scatter over the nuts, crumble the cheese and tear over strips of chicken. Serve immediately with a few slices of crusty bread.

Serving Size

Serves 2.

Recipe: Wild rice bhel puri

  • 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

One of our favorite dishes in India is also one of the freshest. This dish can be made with all prepared goods, or you can make it all from scratch. We recommend the latter.

To prepare the bhel puri:
Mix it all up, taste, adjust seasoning if you want more spice or salt and serve IMMEDIATELY!

*Puffed white rice is the traditional ingredient, but because we are in Minnesota, we wanted to do things a little differently.

*The sev and papadi are not necessary and you could substitute for corn chips or most salty snacks.

To make the tamarind sauce:
Obviously, the main ingredient in this dish is raw tamarind. There are many options for this: You can buy the dried pods (in which case, for this recipe, you would need to use 3 pods and peel the skin before use). The other options are tamarind paste in a jar or tamarind in a block. In these cases, the skin has already been removed. I prefer to use the block of tamarind.

This recipe is as simple as placing all the ingredients in a pot, bringing them to a boil and then letting the contents reduce by half. This should take about 10 minutes. To increase the portion size, double the all the ingredients except for the spices. (Don’t double the spices, as it will be too strong.) Each time you double the recipe, only increase the amount of spices by one-quarter.

To make the cilantro chutney:
Put half the cilantro (with all the other ingredients) in a food processor and pulse. Once the mixture has reduced dramatically, then add the rest of the cilantro.

To make the puffed wild rice:
Heat the canola oil to 400 degrees. Once it is at that temperature, pour 1/4 cup of wild rice into the oil. Immediately the rice will puff and it will continue to do so for a few seconds. After the popping sound has stopped and the pile of puffed rice stops growing, strain the rice out by placing a strainer above another pot. Put the strained puffed rice onto a paper towel and salt with fine sea salt. Heat up the second pot of oil and fry up the next batch of wild rice. Having too much of the puffed product is not a bad thing as it makes for a great snack. Let the puffed rice cool.

Serving Size

Serves 5.

Recipe: Chocolate (vegan) cake

  • 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)

Preheat oven to 375 degrees.

In a large bowl, stir and combine dry ingredients. To the dry ingredients, add the wet ingredients (vegetable oil, coffee/water, vanilla) EXCEPT the vinegar. Mix to combine.

Add the chocolate chips and the vinegar. There will be bubbling as the vinegar reacts with the baking soda; don't over mix.

Pour batter into a 9-inch round baking pan or in muffin tins. Place in preheated oven and bake for 25-30 minutes for a 9-inch pan or 20 minutes for muffins. Check for doneness when a wooden skewer is inserted and comes out clean.

When cake is completely cooled, dust with powdered sugar.

Serving Size

Makes one 9-inch cake or eight muffins.

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