Chef Elizabeth Falkner’s recipe for Sev Puri

It’s not everyday that you get a chef show up your house, especially one that’s famous on television as well as in real life for her cooking! That happened this week when Chef Elizabeth Falkner arrived at my front door with breakfast. She was in Toronto doing the media circuit with Kellogg’s All-Bran so for her to visit me in between TV segments was pretty amazing!

Chef Elizabeth Falkner is a world recognized chef and continues to be a leader and pioneer in the culinary arts. For more than 20 years, she wowed the San Francisco/Bay Area rising quickly as a star for in the restaurant scene and then at her own Citizen Cake, a multiple award-winning restaurant, bar and patisserie, and at Orson restaurant. A lover of culinary competition, Falkner has brought her healthy and delicious cooking style to Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner up. She has been a three-time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” Chef Falkner was the first American to win the “Freestyle Neapolitan Pizza” category of the World Pizza Championship in Naples, Italy in 2012 and has been a James Beard Foundation Award nominee. Falkner carries her competitive side outside the kitchen, and fuels her active lifestyle with healthy foods for peak performance.

Of course, I was a bit star-struck but honestly totally comfortable as she’s nicer than nice. I had admitted to her that I hadn’t ever thought about using All-Bran cereal in my cooking but her timing was impeccable as she said the magic word “easy”. I had mentioned that I’m in the midst of menu planning with my sister-in-law for a family getaway and was searching for recipes that would please a crowd. That word “easy” not only applied to the prep work but also the ease of getting everyone to work in a bit more fibre into our lives.

Chef Elizabeth Falkner

According to recent studies, it seems like many of us aren’t getting the right amount of fibre daily. Not. even. close. Most Canadians only get half the recommended daily fibre intake.

We often think of fibre as being dry and uninspiring even though we know it’s necessary. Chef Falkner tells me that for her, taste always comes first and incorporating All-Bran into summer recipes is a great way to work in fibre.

I’ve made note of the recipes she’s created for all-Bran and you can discover hers dishes and many others at www.allbran.ca

Here’s a great recipe for you to try…

Elizabeth Falkner's Sev Puri

Elizabeth Falkner’s SEV PURI with Mango, Tomato, Red Onion, Avocado, Chutney and Spicy All-Bran

Luscious ripe mango, scrumptious creamy avocado and sweet savoury tomatoes stewed with exotic spices atop a crisp papdi combine to make an absolutely perfect appetizer for backyard entertaining. This fibre-rich starter topped with All-Bran Original and All-Bran Buds sets the tone for a dinner full of new and exciting flavours that are sure to impress even the foodiest foodie at your table. 

INGREDIENTS:

Whole Wheat Papdi:

  • 1/4 cup whole wheat flour
  • ¾ cup all purpose flour
  • 1 tsp Aijwan seeds or cumin seeds
  • ½ tsp kosher salt
  • 3 tbsp coconut oil or clarified butter (ghee)
  • ¼ cup water
  • Mashed Avocado and Peas:
  • 1 cup fresh or frozen garden peas
  • 1 avocado
  • Juice of 1 lime
  • 1 tsp kosher salt
  • ½ tsp Garam Masala

Sev:

  • 2 cups Kellogg’s* All-Bran Original* cereal
  • 1 tbsp coconut oil or peanut oil or clarified butter
  • 2 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 tsp amchur powder or ground cumin
  • ½ tsp ground ginger
  • 1 tsp kosher salt
  • A few grinds of black pepper

To finish:

  • 1/2 cup chopped tomato
  • ½ cup chopped green mango
  • ¼ cup chopped red onion
  • 3 tbsp rough chopped mint leaves
  • ¼ cup cilantro leaves
  • 1 large pinch kosher salt
  • ¼ cup tamarind date chutney
  • ¼ cup spicy green chutney (mint and cilantro chutney)

DIRECTIONS:

Whole Wheat Papdi:

1. Combine the dry ingredient and work in the oil to crumb. Add water to moisten and knead for a few minutes.

2. Cover and rest for 15 minutes.

3. Divide dough in half. Roll out thin and cut out 2” rounds.

4. Set on a baking sheet lined with parchment paper.

5. Bake at 350° F for 10-12 minutes.

Mashed Avocado and Peas:

1. Bring a saucepan of water to a boil.

2. Add the peas and cook for a few minutes until bright green. Strain and cool under cold water or ice bath.

3. Mash in a mortar and pestle or food processor.

4. Add chopped avocado to this as well as salt, lime juice and Garam Masala.

Sev:

1. Toss Kellogg’s* All-Bran Original* cereal with coconut oil and spices.

2. Pour on to a sheet pan and bake at 325° F for 8-10 minutes.

To Build Sev Puri:

1. Lay out several of the papdis on a plate.2. Spoon some of the tamarind-date chutney on each papdi.

3. Spoon some of the pea-avocado mash on each papdi.

4. Spoon some of the spicy green chutney on top of the mash.

5. Spoon some of the tomato, onion, mango mixture on top of this.

6. Squeeze a little lime over each and a sprinkle of Garam Masala.

7. Sprinkle the Kellogg’s* All-Bran Original* cereal to finish. Serve immediately.

YIELD: 10 servings

 

Sonya is the Co-Founder and Managing Editor of AZNmodern.com. She is also a well-established contributing lifestyle writer to other sites and magazines sharing her passion for arts & culture, fashion, beauty, travel and food. Sonya is based in Toronto, Canada. Follow her on Twitter and Instagram @theculturepearl

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