Indian Feast: Coconut Cilantro Rice; Roasted Chickpeas with Curried Greens; Cardamom Doughnuts in Orange Syrup
 
 
Rice: Remember to use sweetened coconut! Chickpeas: Salt to taste--depending on the curry paste you use, it may be too salty. Dessert: Just enjoy:)
Author:
Recipe type: Entree, Main, Dessert
Serves: Rice/Chickpeas 6/24 donuts
Ingredients
  • Rice:
  • 2 tsp whole cumin seeds
  • ½ cup sweetened shredded coconut
  • 2 cups basmati rice
  • 1 tbsp kosher salt
  • ½ cup chopped fresh cilantro
  • 2 tbsp melted butter
  • Chickpeas:
  • 2 tbsp olive oil
  • 4 tbsp medium or hot curry paste, such as Patak's, divided
  • 1-1/2 tsp kosher salt
  • 2 540-mL cans chickpeas, rinsed and drained
  • 6 cups (packed) thinly sliced red Swiss chard
  • Doughnuts:
  • 1-1/4 cups all-purpose flour
  • 1-1/4 tsp baking powder
  • ½ tsp table salt
  • ½ tsp ground cardamom
  • ¼ tsp nutmeg
  • Black pepper
  • 1 egg
  • ⅓ cup sugar
  • ½ cup milk
  • ¼ cup melted butter
  • Syrup:
  • 1-1/2 cups sugar
  • ¾ cup water
  • 2 seedless oranges
Instructions
  1. Rice:
  2. Heat a medium frying pan over medium heat. Add cumin seeds and toast 3 minutes, or until fragrant. Add coconut and toast, stirring frequently, until golden, about 3 minutes.
  3. Remove from heat and reserve (up to 12 hrs.)
  4. Bring a large pot of water to a rolling boil. Meanwhile, rinse rice under cold running water and drain. Add rice and salt to boiling water and boil gently for 10 minutes, or until tender.
  5. Drain well and transfer to a large bowl. Gently stir in coconut mixture, cilantro and butter.
  6. Chickpeas:
  7. Preheat oven to 400F. In a large bowl, combine 2 teaspoons oil with 2 tablespoons curry paste and half of the salt, and mix well. Add chickpeas and toss to coat. Spread chickpeas in a single layer on a large, rimmed baking sheet (or two). Bake 10 to 12 minutes, stirring halfway.
  8. Meanwhile, combine remaining oil, curry paste and salt in the previously used bowl. Add greens and toss well to coat. Add to chickpeas, stir, and bake another 3 to 5 minutes, or until greens are just wilted.
  9. Cardamom Doughnuts:
  10. Preheat oven to 350F. Grease a 24-cup mini muffin tin.
  11. In a small bowl, whisk together flour, baking powder, salt, cardamom, nutmeg and couple of grindings of black pepper. Reserve.
  12. In a medium bowl, whisk egg until foamy. Add sugar and whisk until well combined. Add dry ingredients alternately with milk to the egg and sugar mixture, and stir until well combined. Stir in melted butter. Spoon batter into prepared tin and bake about 8 minutes, or until firm to the touch. Cool on rack. Can be made 24 hrs in advance.
  13. To make syrup, combine sugar with water in a small pot. Add the zest of one orange. Bring to a boil and simmer 3 minutes, or until thickened slightly.
  14. Using a long skewer, poke several holes in each doughnut. Place doughnuts in a single layer in a large dish. Carefully pour the hot syrup over the doughnuts. Let cool to room temperature, turning over occasionally. This can be done up to 12 hrs in advance.
  15. Slice the peel off and slice oranges into thin rounds. Serve doughnuts with orange slices and ice cream, if desired.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2012/09/09/an-indian-inspired-feast/