Susan’s recipe for spiced milllet puffs is from her new cookbook, Susan Feniger’s Street Food. Over her thirty-year food career—from being one of the original Food Network stars and opening Border Grill to appearing on Top Chef Mastersand creating STREET—celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world.
In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.
On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She’s become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za’atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets—such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam—round out the recipe collection.
Susan’s personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make Susan Feniger’s Street Food the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.
Spiced Millet Puffs
Makes 70 mini puffs
- 1 ounce unsalted butter
- 5 ounces marshmallows
- 1 Tablespoon whole cumin seed
- 1 teaspoon whole fennel seed
- 1 teaspoon black mustard seeds*
- ¼ teaspoon cayenne chile powder
- ¼ teaspoon ground turmeric
- ½ cup dried currants or raisins
- ½ teaspoon kosher salt
- 1 teaspoon chopped curry leaf* (optional)
- 3 cups puffed millet*
In a large skillet or shallow saucepot, place the butter and cook over medium heat until frothy.
Add the marshmallow and start to melt, pushing and stirring with a rubber spatula so that it doesn’t burn to the bottom of the pan. You can lower the heat slightly if you need to.
When the marshmallows are halfway melted, add the cumin seed, fennel seed, black mustard seed, cayenne, ground turmeric, dried currants or raisins, salt and curry leaf and stir well so that the spices toast and mix with the marshmallow.
Add the millet, turn off heat, and stir until all of the millet is mixed and evenly coated in the spiced marshmallow mix.
Pour the mixture out into a bowl.
Immediately start rolling into very small balls.
If you find that the mixture is sticking to your hands too much, you can dampen them slightly with cold water to make the mixture easier to work with.
Place the balls in a bowl and serve immediately. They can also be stored in an airtight container for up to 2 days.