INGREDIENTS:
2 teaspoons kosher salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
2 teaspoon Burger Madness
1 (1-pound) bag frozen edamame, in the pod (green soy beans)
INSTRUCTIONS:
1. Heat the salt, chili powder, burger madness and pepper flakes in a small dry skillet over medium heat,
stirring until hot and aromatic, about 3 minutes.
2. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry.
Toss the edamame pods with the chili-salt and serve warm.
By Maneet Chauhan
Adapted from Maneet Chauhan Spices
INGREDIENTS:
1/3 cup heavy cream
1/3 cup coconut milk
12 ounces 72% chocolate, finely chopped or grated
Handful fresh mint leaves
One cinnamon stick
1/3 cup dessicated coconut powder (roasted)
2 tsp Spice Rescue
INSTRUCTIONS:
1. Place the chopped chocolate in a large bowl and set aside.
2. Boil cream and coconut milk with fresh mint leaves and the cinnamon stick with the cream in a medium heavy-bottomed saucepan.
3. Strain, add spice rescue and pour it over the chocolate.
4. Allow to stand for a minute, then whisk the mixture steadily. Whisk until the mixture is entirely smooth. This is your ganache.
5. Cover the ganache with cling wrap, placing the cling wrap directly on top of the ganache so that it is not exposed to air.
Allow the ganache to set at room temperature for at least 4 hours, and preferably overnight.
The ganache should not be refrigerated, because it might harden too rapidly and the texture will be spoiled.
An overnight rest is preferable, because it allows the flavors of the orange and cinnamon cream and the chocolate
to mingle and fully ripen.
6. When your ganache is firm enough to shape, scoop teaspoonfuls of ganache and place them on a foil-lined baking sheet.
Repeat until you have formed as many truffles as you desire. Place the truffles in the refrigerator to harden for at least an hour.
7. Once the truffles are firm, coat your hand in coconut powder and roll a truffle between your hands to get it round.
Roll the truffle in the coconut mixture and place back on the baking sheet.
By Maneet Chauhan
Adapted from Maneet Chauhan Spices
INGREDIENTS:
1 lb chicken breast, bones removed and cut into 2" cubes
1 tbsp garlic paste
2 tbsp ginger paste
1/4 tsp salt
1/2 cup cashew paste
1/2 cup sour cream
1 tbsp cream cheese
2 tbsp Chicken gone wild spice
1/4 tsp salt
2 green chillies, grated
1 tbsp vegetable cooking oil
1 lemon to garnish
INSTRUCTIONS:
1. Mix all the ingredient for a marinade.
2. Cut chicken in small cubes and marinate for at least an hour.
3. Soak the bamboo skewers in water so that they don't burn during the cooking process.
4. When the chicken has marinated for an hour, thread 1 piece on each skewer, ensuring that you do it in a way so
as to expose most of the chicken to the heat - thread pieces on flat, going through the lengthwise with the skewer.
5. When you have threaded all the chicken onto skewers, grill till done.
6. Garnish with a squeeze of lemon juice.
By Maneet Chauhan
Adapted from Maneet Chauhan Spices
INGREDIENTS:
1 lb brussle sprouts (cut in quarters, tossed in salt, spice rescue and oil, and charred in a broiler)
1/2 cup Roasted Peanuts ( roughly crushed)
2 tbsp Cilantro, chopped
2 Green Chilies finely chopped
1 tbsp vegetable oil
1/2 tsp mustard seeds
8 nos fresh curry leaves salt to taste
2 limes
INSTRUCTIONS
1. In a bowl add brussle sprouts, add salt, lime juice, chopped chillie and cilantro.
2. Heat oil, add mustard seeds, curry leaves and peanuts to it.
3. When the mustard seeds start to crackle pour this mixture over the Brussle sprout mix.
4. Chill and serve
5. Garnish with grated coconut
By Maneet Chauhan
Adapted from Maneet Chauhan
INGREDIENTS:
Ice
6 ounces light rum
12 small mint leaves
1/4 cup mixed berries
2 tablespoons fresh lime juice
1/4 tsp spice rescue
4 tablespoons sugar
Club soda
INSTRUCTIONS
1. Muddle berries, spice rescue and mint in a shaker then add in the rum, lime juice and sugar.
Add ice. Shake well and serve high ball glass. Top off with a splash of club soda.
2. Garnish each with a slice of skewered berries and mint leaves.
By Maneet Chauhan
Adapted from Maneet Chauhan Spices
INGREDIENTS:
Bacon
Brown Sugar and Spice
INSTRUCTIONS
Simply place a generous serving of Brown Sugar & Spice Rubdown on a plate and while holding the bacon at either end,
dunk to your hearts delight. Flip over and repeat for best results. Place dredged bacon on a sheet pan and cook at
350F until it is the consistency you like best. About 15-20 mins.
By Maneet Chauhan
Adapted from Maneet Chauhan Spices