Soni's Food

Indian Inspiration!

Pumpkin Bourbon Pudding

21 | 11 | 2018
By Soni Sinha

I’m sure you’re busy prepping for tomorrow, but in case you’re still looking for some last-minute dessert ideas for Thanksgiving, then you’ve come to the right place.As much as I love making my Cream Cheese Pumpkin Pie for Thanksgiving, this time I’m going with these Pumpkin Pie Truffles and something else that’s equally wonderful at this time of the year. Pumpkin Bourbon Pudding is an easy baked dessert that I discovered here and have been making it for some time now. My guests love it and it tastes amazing (bourbon might have something to do with that!).
With temperatures as low as they are tomorrow an easy boozy Thanksgiving dessert sounds just about perfect to warm us all up don’t you think?

Pumpkin Bourbon Pudding

I have never shared boozy desserts with you in the past and this is just the beginning, so stay tuned for more coming your way as we celebrate this holiday season. This luscious pudding has all the lovely flavors of a pumpkin pie but without any of the effort involved and it’s also great for a crowd. The flavors are spot on with aromatics such as cinnamon, nutmeg, ginger and all spice and the aroma is to die for. That’s what I love about baking in the fall!

Pumpkin Bourbon Pudding

The batter bakes into this smooth velvety pudding that you just have to dig your spoon in and savor! The ingredients are all mixed in one bowl and baked until all warm and a pudding-y consistency.You can make the toppings as festive as you like with wafers, crushed pecans/nuts, ice cream, whipped cream or anything that screams thanksgiving to you. I love mine simple with some with rolled oats as in this recipe! An easy crowd pleasing dessert that I’m sure you’ll be making over and over again like I do!

Happy Thanksgiving and may it bring health, wealth and joyous moments to each and every one of you!Enjoy!

Here are a few other Thanksgiving recipes that you might enjoy-
Indian Roasted Cornish Hens
Stir Fried Brussels Sprouts with Cranberries
Sweet Potato Cranberry Casserole with Almond Streusel

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Pumpkin Bourbon Pudding

Ingredients

  • 2 tablespoons bourbon
  • Nonstick cooking spray
  • 1 slightly beaten egg white
  • 1 slightly beaten egg
  • 1 15 oz can pumpkin
  • 1 5 oz can (2/3 cup) evaporated milk
  • 1/2 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup quick-cooking rolled oats
  • 2 tablespoons brown sugar
  • 2 teaspoons melted butter

Instructions

  1. Lightly coat 4-5 small jars or 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place jars or souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.
  2. In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
  3. Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish.
  4. Transfer to wire rack.Serve warm.
https://www.sonisfood.com/2018/11/pumpkin-bourbon-pudding.html

 

Chai Spiced Peach Clafoutis

11 | 10 | 2018
By Soni Sinha

Hello! I’m back to blogging after a hiatus and boy have I missed it! We moved house in the summer and we’ve been swamped with tons of work that comes along with it. Apart from packing and unpacking a million boxes, we also made few renovations in the house to our liking and it’s not easy when you have a thousand different things to take care of before, during and after each project.Its been an exhausting but also a very exciting summer for us and the good news is that most of the work is now done and I can get back to sharing my recipes with you from my new kitchen!

chai spiced peach clafoutis

It’s been so long since I last shared a recipe that summer has given way to fall.The lush green foliage is now metamorphosing into warm gold, russet and sepia tones.Our streets adorned with these warm colors and more, autumn never fails to fascinate me.I’m looking forward to ‘Sweater Weather’ when my scarves, boots and hats are out and the cool crisp autumn air brushes against me.My most favorite time of the year.Freshly baked custard and caramelized peaches with warm chai spices (my favorite) seems like the perfect way to enjoy autumn after all the hard work over the summer.

I thinly slice the peaches and gently coat them with the warm chai spices and brown sugar.The peaches go into the warm pan and I I hear the sizzle telling me that the peaches are caramelizing. The spices let out their aroma and it fills my kitchen.I’m in a happy place breathing-in the warm spices and whip up the rich custardy batter that makes this dessert irresistible.Once I arrange the peaches this baby is ready to go in the oven and all I have to do is just wait!That is the hardest part.

Chai spiced peach clafoutis

Clafoutis or Clafouti is a classic French dessert traditionally made using cherries but I’ve also made it with apples here that tasted heavenly. I just found out that when you use other fruits instead of cherries it’s actually called Flugnarde! Cherry or no cherry I’ll stick with Clafoutis since it just sounds better -don’t you think? The batter for a clafoutis is very much like a crepe batter and it’s an easy dessert that’s best enjoyed lukewarm. I baked this in my cast iron pan and it turned out to be every bit as delicious as I imagined it to be. Perfectly comforting, perfectly spiced, and perfectly rich and tasty, Clafoutis is an all-time favorite.Enjoy!

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Chai Spiced Peach Clafoutis

Ingredients

  • 3 medium peaches sliced
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp pepper
  • 1 1/4 cup whole milk
  • 2/3 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/8 tsp salt
  • butter for the pan
  • powdered sugar

Instructions

  1. Heat oven to 350 degrees.
  2. In a bowl mix the peaches with all the chai spices and brown sugar.Heat a tbsp of butter in a pan and add the peaches.Cook for about 2-3 minutes until peaches are glazed.
  3. In a mixing bowl mix together the milk, flour, sugar, vanilla, and salt.
  4. Grease a cast iron pan with butter and arrange some peaches at the bottom.Pour half of the batter just to cover the peaches..Arrange the rest of the peaches followed by the remaining batter.
  5. Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
  6. Once done take the pan out using oven mitts and let it cool a bit.
  7. Sprinkle powdered sugar and enjoy!
https://www.sonisfood.com/2018/10/chai-spiced-peach-clafoutis.html

 

 

 

Fennel and Potato Soup

31 | 01 | 2018
By Soni Sinha

Winter months are the time when soups become a staple in our home.These days all my son wants for dinner is soup and although he loves his favorite Leek and Potato Soup , this time round I tried something different instead of leeks. I used fennel and boy was it delicious! We loved it,he loved it and I know I’ll be making it many more times in these cooler days.

Fennel and Potato Soup

If you know me, you know that I love fennel and use it a lot in my cooking.I love to combine it with cabbage in a simple Indian style stir fry or slightly roast it with some indian spices for a warm salad, but nothing comforts like a hot bowl of this delicious Fennel and Potato Soup especially when it’s cold outside!Fennel is also good for our bodies since its a natural anti oxidant.

I’ve used fresh and ground fennel here and the fragrant anise-like flavor comes through quite nicely. The potatoes are a great addition and balance the flavors in this soup. The potatoes also make it rich and creamy and all you need is a crusty bread to soak up the deliciousness. Enjoy and stay warm!

Fennel and Potato Soup

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Ingredients
  

  • 2 large fennel bulbs diced
  • 2 medium potatoes peeled and diced
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • Butter-2 tbsp
  • 1 tsp ground fennel
  • 2 % Milk-1 cup
  • Water-1 1/2 cups
  • Salt and pepper

Instructions
 

  • In a pot heat the butter and saute the onion until translucent.
  • Add the garlic and saute for another minute.Add the ground fennel and mix.
  • Add the potatoes and fennel and cover for a minute.
  • Add milk, water, salt and pepper.
  • Once it comes to a boil, cover , reduce the heat and continue to cook for about 15-20 minutes until the potatoes and fennel are fully cooked.
  • Check the seasonings.Carefully transfer into a blender or use a hand blender and blend until all smooth.
  • Garnish with some fennel fronds and serve hot.

Chai Spiced Apple Clafoutis #RawSpiceBar #PondicherryFlavorKit

07 | 12 | 2016
By Soni Sinha


Nothing excites me more these days than seeing the monthly flavor kit of different spice mixes from Raw Spice Bar. Such a unique concept and having tried two of their kits so far, I highly recommend them. They only cost $7/kit for a year’s subscription and you get to try freshly ground spice mixes/spices and flavors from around the world with recipes included in the kit.

Last month’s Pondicherry Kit had the flavors screaming my name!
Vaarangal (“Welcome” in Tamil)! You’ve landed in Pondicherry! The weather is warm and the coastal breeze is refreshing but a Chai tea won’t hurt. The Romans, the Chinese, the Dutch, the English, and the French have all been here and their influences remain present. Warm Vadouvan odors collide with buttery smells wafting from kitchens in the French Quarter. With colonization cuisine changed; however, the complex layers of Indian spices shine through each French inspired dish.

raw-spice-bar-pondicherry-kit

Pondicherry Kit comprises of the following spice blends:

INDO-FRENCH VADOUVAN- Toasted cumin, toasted coriander, turmeric, fenugreek, yellow mustard seeds, brown mustard seeds, green cardamom, aleppo pepper, cayenne, nutmeg, cloves, spices-Looking forward to making a lamb curry using this one!

UNPUMPKIN PIE SPICE- Ginger, allspice, cinnamon, nutmeg, black peppercorns, star anise, spices-Pumpkin Pie Truffles are always a hit with my friends and I’m going to be making lots more using this.

PEPPERCORN CHAI- Toasted black peppercorns, ginger, cinnamon, green cardamom, cloves, nutmeg, star anise, spices-Apart from my masala chai, Apple Clafoutis is what I’ve made using this one!Delicious!

chai-spiced-apple-clafoutis-10

Apple desserts are a big family favorite especially during this time of the year when you crave for a comforting dessert with warm spices. I went straight for the Peppercorn Chai and followed the recipe for the Chai Spiced Apple Clafoutis. Clafoutis or Clafouti is a French Dessert using fruits suspended in a pancake like batter.The result is a soft fluffy custardy pudding which in this case is the perfect bed for the spice glazed apples.The flavors were spot on for a spice and chai lover like me.The peppercorns, fennel, cardamom and other chai spices work really well with apples.All it needed was a dusting of sugar.A satisfying dessert for these cold days that I’m certainly going to be making over and over again.Enjoy!

chai-spiced-apple-clafoutis

Chai Spiced Apple Clafoutis

INGREDIENTS

RawSpiceBar’s Peppercorn Chai
3 eggs
1 cup milk or heavy cream
12 tbsp. butter
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
1⁄2 tsp. salt
4 tart apples, peeled, cored, and sliced
1⁄2 cup plus 2 tsp. sugar
3 tbsp. brandy

DIRECTIONS

  1. Preheat oven to 400°. Combine milk, eggs, 6 tbsp butter, vanilla, flour, 2 tsp sugar, and salt in a small bowl and whisk until smooth.
  2. Melt 4 tbsp butter in a large skillet. Add apples, 1⁄2 cup sugar, RawSpiceBar’s Peppercorn Chai and brandy. Cook until apples are glazed, about 5 minutes.
  3.  Add half batter to greased pie plate. Arrange apple slices on top, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar on top and bake until golden, 25-30 minutes. Drizzle with warmed reserved apple juices.

Disclaimer:I was provided with a free sample of RawSpiceBar’s Pondicherry Flavor Kit and all opinions are my own.

Pumpkin Pie Truffles

22 | 11 | 2016
By Soni Sinha

Truffles are one of my all time favorite desserts.Bite-sized perfect little decadent bites in a myriad of luscious flavors.They’re also great as home-made gifts for the holiday season.I love bite-sized desserts because they’re just enough-to tantalize your taste buds,to be passed around with ease, to make a mark.pumpkin-pie-truffles-5And, you can never get enough of them, so make a big batch!ALWAYS!
This Thanksgiving make these dainty little Pumpkin Pie Truffles that capture the flavors of the season and are a breeze to put together. I absolutely love them and they’ve been a big hit with the crowd, young and old.If you’re a pumpkin dessert lover then this dessert will blow you away.The flavor, the aroma, the rich filling, the decadent chocolate coating, its truly a dessert for special occasions.

pumpkin-pie-truffles

All it requires,is mixing all the ingredients and some chill time in the fridge for it to set.The filling is super easy and it’s a great make ahead dessert that actually tastes better a couple of days later since the flavors get a chance to amalgamate.You can garnish these beauties with some cinnamon sugar or a drizzle of melted semi-sweet or dark chocolate.I’ve kept it simple here (tried to get the swirl effect with my fingers). A sinfully delicious Fall Dessert.Enjoy!

pumpkin-pie-truffles

Pumpkin Pie Truffles-makes around 35 truffles

Print Recipe Pin Recipe

Ingredients
  

  • 2 ounces full-fat cream cheese softened to room temperature.
  • 2 Tablespoons confectioners' sugar.
  • ⅓ cup pumpkin puree.
  • 1 and 3/4 cups digestive biscuits Goya or McVites or graham cracker crumbs
  • 1 teaspoon pumpkin pie spice.
  • 1 teaspoon ground cinnamon
  • 1 tsp vanilla
  • 4 ounces white chocolate coarsely chopped and melted

Coating

  • 12 ounces White Chocolate coarsely chopped

Instructions
 

  • In a mixing bowl beat cream cheese and confectioners sugar using the paddle attachment of your stand mixer or hand mixer until smooth.
  • Add the pumpkin and mix well.Follow with the biscuits,pumpkin pie spice,cinnamon,and vanilla.
  • Melt 4 ounces of white chocolate in a double boiler on the stove top and add into the mixture and mix until all combined.
  • Place the mixture in the refrigerator for a couple of hours.
  • After 2 hours grease your hands with a little melted butter and start rolling the mixture into even sized balls.Once done place it back in the fridge for an hour.
  • Melt 12 ounces of white chocolate in a double boiler until smooth.Let it cool for about 5 minutes.
  • Place a large parchment paper on a baking tray.Roll the balls into the melted chocolate and arrange on the parchment paper.
  • Carefully lift the tray and place in the fridge to set for a few hours for the truffles to completely set.

Recipe Adapted from Sally’s Baking Addiction.