Ina Garten’s Saffron Risotto with Butternut Squash | Barefoot Contessa | Food Network (2024)

Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!

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Chai
RECIPE COURTESY OF MANEET CHAUHAN
Level: Easy
Total: 25 min
Active: 10 min
Yield: about 6 cups

Ingredients

1 teaspoon fennel seeds
5 to 6 black peppercorns
5 whole green cardamom pods
4 whole cloves
1/2 cinnamon stick
2 tablespoons grated ginger
4 teaspoons loose black tea, preferably Assam
2 cups whole milk
1 tablespoon dried rose petals
1 star anise
1 cup jaggery or dark brown sugar
Biscuits, sweets or snacks, for serving, optional

Directions

In a mortar and pestle, coarsely crush the fennel, black peppercorns, cardamom, cloves and cinnamon. Transfer the spice mix to a saucepan.

Add the ginger, tea and 4 cups water to the saucepan and bring to a boil. Reduce the heat, add the milk, rose petals and star anise and simmer for 5 to 10 minutes.

Add the jaggery or dark brown sugar to taste. Strain the mixture into cups and serve hot, with biscuits, sweets or snacks if desired.

Copyright 2024 Television Food Network, G.P. All rights reserved.

Murukku
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr 10 min
Yield: about 60 murukku

Ingredients

3/4 cup white urad dal (dhuli)
2 tablespoons white sesame seeds
3 cups fine rice flour
2 teaspoons kosher salt
1 teaspoon turmeric powder
1 1/2 teaspoon red chile powder
1/2 teaspoon hing (asafetida powder)
3 tablespoons unsalted butter, at room temperature
About 1 3/4 cups water
Vegetable oil, for the murukku maker and frying

Directions

Special equipment: a murukku maker

Dry-roast the urad dal in a large stainless steel skillet over medium heat until golden brown, about 4 minutes. Let cool, then grind in a spice grinder. Strain through a sieve.

Dry-roast the sesame seeds in the same skillet until golden brown, about 4 minutes.

In a bowl, mix together the rice flour, ground urad dal, sesame seeds, salt, turmeric, red chile powder and hing. Crumble in the butter and mix well. Add the water slowly and start to knead the dough. Knead to a smooth and soft dough, adding additional water as needed.

Cut about sixty 4-inch squares of parchment paper. Attach the star mold to a murukku maker and grease the murukku maker with some oil. Transfer the dough to the murukku maker and tighten the lid. Pipe the dough in about 3-inch-wide concentric circles on the parchment squares.

Heat about 2 inches of vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, slide the murukku into the oil and fry, flipping, until crispy on both sides, about 3 minutes total. Drain on paper towels and let cool. Repeat with the remaining murukku, bringing the oil back to temperature between batches.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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