These are among the recipes that will be demonstrated at the Smithsonian Institution's annual Folklife Festival tomorrow through Monday on the Mall:
(Crunchy Indian Snack With Fresh Tomatoes and Onion)
3 to 4 servings
New York's Suvir Saran, one of the many chefs who have come to Washington to participate in the Smithsonian Folklife Festival, says this Indian snack is the quintessential street food of Bombay, loved by both children and adults. It's based on a packaged snack food called bhel mix, which is a combination of puffed rice and chickpea noodles.
Saran likes this salad for its textural blend of soft, liquid and crisp, but the differences mean it must be eaten right away, before the bhel mix turns soggy. If the chef has a cold boiled potato to cut up or some green mango to dice, he'll toss those into the bowl as well.
About 7 ounces (1/2 package) bhel mix*
1/2 medium red onion, diced
1 medium tomato, seeded and chopped (may substitute 1/2 pint chopped grape tomatoes)
2 tablespoons green chutney, or to taste
21/2 to 3 tablespoons tamarind chutney, or to taste
Combine all the ingredients in a large bowl and mix well. Add more chutney, if desired. Serve immediately.
*NOTE: Bhel mix is available at Indian markets and some specialty food stores.
Per serving (based on 4, and nutritional information from the package of bhel mix): 339 calories, 4 g protein, 31 g carbohydrates, 23 g fat, 0 mg cholesterol, 4 g saturated fat, 505 mg sodium, 5 g dietary fiber
Recipe tested by Bonnie S. Benwick; e-mail questions to email@example.com
(Wheat Berries, Rye Berries and Pepitas)
Makes 21/2 cups
Chef Paul Prudhomme has developed recipes using a variety of grains including this side dish, which may be served with blackened fish, bronzed chicken or stuffed pork chops. Adapted from the chef's test kitchens.
1 tablespoon olive oil or butter
1 medium onion, finely diced
3 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon poultry seasoning, such as Chef Paul Prudhomme's Poultry Magic(R)
1/2 cup roasted red bell pepper, finely diced
1/4 cup roasted yellow bell pepper, finely diced
1/4 cup roasted green bell pepper, finely diced
1 tablespoon roasted garlic, minced*
1/2 cup roasted pepitas*
1 cup wheat berries, cooked*
1 cup rye berries, cooked*
1 teaspoon salt
In a medium pan over medium heat, heat the oil or butter. Add the onion and cook, stirring occasionally, until caramelized, about 25 minutes. Transfer to a small bowl and set aside.
In a large skillet over medium-high heat, melt the butter and add the poultry seasoning. Add the bell peppers, garlic and the caramelized onion, stirring to combine well. Add the pepitas and stir until they are well coated, about 1 minute, then the wheat berries and stir well for 1 minute. Add the rye berries and salt. Continue to stir until the mixture is heated through, about 4 to 5 minutes. Serve warm or at room temperature.
*NOTES: Pepitas are green hulled pumpkin seeds often used in Mexican and southwestern cooking. They are available both roasted and raw at Whole Foods markets and at health-food stores, as are the wheat berries and rye berries.
To roast garlic, separate the cloves of 1 head of garlic (but do not peel) and place on a baking sheet. Drizzle the cloves with a teaspoon of olive oil and bake in a 250-degree oven until fragrant and tender, about 25 minutes. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard the tough, small stem ends.
Ingredient analysis not available
Recipe tested by Shaune Hayes; e-mail questions to firstname.lastname@example.org