Soni's Food

Indian Inspiration!

Murgh Kabuli (Chicken Kabuli)

06 | 04 | 2017
By Soni Sinha

Certain recipes stay with you for a lifetime and you always remember the first time you made them. In my case there’s one such recipe that I found years ago in a recipe booklet of a food processor that my parents bought when I was in college.I had just started to dabble in cooking and this recipe caught my eye as I was scrolling through.The flavors sounded unique albeit using familiar spices.It turned out delicious and my family loved it.It holds a special place in my heart since its the first of the few recipes that I tried early on in my life that I still cook and get rave reviews every time.

Murgh Kabuli (Chicken Kabuli)

Murgh Kabuli comes from Afghanistan and they’re known for their mild creamy preparations using yoghurt,cream,aromatic spices, nuts and poppy seeds.This recipe does not use onion and that saves a ton of time and effort. Its a great recipe for a crowd and tastes as amazing as it looks.

The process starts in the food processor blending yoghurt with tomatoes and ginger and then the mixture is transferred into the pan along-with the rest of the ingredients.The Chicken pieces are added in and simmered away gently while developing some outstanding flavors predominantly from the fennel and poppy seeds and the dish is finished off with some cream for that rich creamy texture.The aroma is to die for.It’s a dish that will wow your guests and it sure is a keeper.Serve with some hot Naan or your favorite bread.Enjoy!

Murgh Kabuli (Chicken Kabuli)

Murgh Kabuli (Chicken Kabuli)

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Ingredients
  

  • 8 pieces of Chicken mix of Chicken Drumsticks and Thighs Bone-In
  • 4 cloves garlic
  • 1 ½ inch ginger chopped
  • 3 tomatoes chopped
  • 8 ounces plain yoghurt
  • 10 cashews soaked
  • 2 tsp ground poppy seeds
  • 1 tsp nutmeg
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground fennel
  • 1 tsp ground cardamom
  • Cream-1/4 cup
  • Oil-2 tbsp
  • Salt and pepper

Instructions
 

  • Soak the cashews in a little water for at least 2 hrs prior to cooking
  • Grind the poppy seeds to a powder.
  • Blend the garlic,ginger,tomatoes,yoghurt and the strained cashews into a puree.
  • In a heavy bottomed pan heat oil and transfer the mixture along with the ground poppy seeds and continue to cook on medium heat stirring frequently until the mixture thickens and you see the oil separating from the sides.
  • Add the chicken pieces and continue cooking for a few minutes.
  • Add all the spices and salt and cover the pan.Reduce the heat, cover and let the chicken cook.
  • Once done stir in the cream,pepper and check the seasonings.Turn off the heat.
  • Serve hot with your favorite bread.

 

Sweet Potato Kheer(Pudding) #IndianDesserts #Diwali

03 | 11 | 2013
By Soni Sinha

Happy Diwali to you all!

I hope you all are having a great day today.I’been busy in my kitchen trying to cook a few of our favorite dishes.The first one being my Aloo Gobi and how can you not have a dessert to celebrate a festival!Today, I’ve got for you a super easy and scrumptious Sweet Potato Kheer or Pudding that comes together in no time.All you need is a few ingredients from your pantry and you’re all set.

Sweet Potato Kheer(Pudding) 1

I have to admit though that I’ve never made this pudding before.It was just a result of having to use up some Sweet Potatoes that I recently bought.Since Sweet Potatoes are the flavor of the season, I thought to myself, ‘why not use them in a Pudding?’.This pudding does not contain any eggs as do most Indian Puddings.It still comes out creamy and delicious.

Sweet Potato Kheer(Pudding) 4

I have another confession to make.I love eating raw peeled Sweet Potatoes.

What?

You’ve never tried a raw Sweet Potato before?

Don’t tell me.

Sweet Potato Kheer(Pudding) 2

Just try it one time and if you’re anything like me, you’ll love it.I don’t know how it all started.But all I remember is that I once had some teeny tiny extra bits that I was about to throw away, but they ended up in my mouth.

I know.I do things like that.There is this crunch,this sort of earthy sweetness, not too overpowering, but still enough for your tongue to taste it.I love it.

Anyway coming back to my dessert, all you need is some Saffron, some crushed Cardamoms and Cashews from your pantry.Its creamy, its sweet, it has this redolence so unique to Indian Desserts that comes from the Saffron and Cardamom and you taste them all in every bite.You could serve it warm or chilled.Enjoy!

Sweet Potato Kheer (Pudding)

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Ingredients
  

  • Sweet Potatoes-2 large peeled
  • Whole Milk-1 1/2 cups
  • Sugar-1/4 cup plus 2 tbsp
  • Crushed Green Cardamom-1/2 tsp
  • Saffron strands-1/4 tsp
  • Cashews-to garnish

Instructions
 

  • Peel and cube the sweet potatoes.
  • Put them in a pot with some water just enough to cover them.
  • Bring to a boil and cook covered on low for about 10 minutes or until they're cooked.
  • Drain the water and mash the sweet potatoes in the same pot.
  • Add the milk, sugar and saffron and bring to a boil.
  • Reduce the heat and cook for about 10-15 minutes until its all creamy and the liquid has reduced.
  • Add the crushed Cardamom and turn off the heat.
  • In a small pan add a tbsp of ghee and fry some cashews until golden.
  • Serve the pudding in individual bowls and garnish with the cashews.Serve warm or chilled.

 

 

 

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

09 | 12 | 2012
By Soni Sinha

I’ve recently tried cooking and baking with Coconut Oil and I have to confess,I’m addicted!!!I love the fruity smell of coconut oil and cannot believe it took me so long to realize how good this stuff is!!So imagine my excitement when the folks at Tropical Traditions sent me a 32 oz Jar of their Gold Label Virgin Coconut Oil!I always try and look for healthier alternatives in my cooking and baking and Coconut Oil seems to fit the bill perfectly.Its pretty versatile since it can be used in both sweet and savory creations and I love its warm sweet aroma filling my kitchen when I use it!

 

Gold Label Virgin Coconut Oil - 32 oz.

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil or watch this video.

To find out the different varieties, current offers and uses of Coconut Oil visit the Tropical Traditions Website.For more information on the health benefits of Coconut Oil, read this.

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Now to the Exciting Part!!

One of you lucky readers is eligible to win a quart of Gold Label Virgin Coconut Oil from Tropical Traditions!

HOW TO ENTER:

To enter, all you have to do is subscribe to receive Tropical Traditions’ Coconut Oil Sales Newsletter and leave me a comment here telling me you did so!

For some bonus entries, you can do any or all of the following:

*If you’re already following me on Facebook, Twitter, Pinterest or Google+ please note that in your comments!Also, please leave a separate comment for each entry here on my blog!

So, if you’re counting, that’s nine total entries to win a sample of this great product!

***This giveaway is only open to residents of the United States and Canada.  The giveaway will run through Dec 16th 2012.  The winner will have three days to respond to claim his or her sample before another winner will be chosen.*** 

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Now on to my recipe!!

My first recipe using Coconut Oil were my Sweet and Spicy Curried Nuts that got me hooked! The recipe I’m making today are these No Bake Date Coconut Snow Balls that are also perfect for the Holidays and so super easy.The coconut oil imparts a sweet flavor  and also makes these balls so moist!The flavor of coconut oil is very subtle, not too potent.I absolutely loved the texture and flavor that I couldn’t stop myself from eating them! These are soft indulgent bites of deliciousness that are also nutritious and cute!A guilt free dessert for the holidays.

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

Delicious no bake date, coconut snow balls!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Mejdool Dates-1 1/2 Cups Pitted and chopped
  • Almond Flour-2 tbsp
  • Cashews-1/2 cup chopped
  • Shredded Unsweetened Coconut-1/2 cup plus 4 tbsp for rolling the balls
  • Packed Brown Sugar-2 tbsp
  • Coconut Oil-1 tbsp

Instructions
 

  • Toast 1/2 cup of shredded coconut in a pan until slightly golden.Keep aside.
  • In a food processor mix together the dates,almond flour,cashews,toasted coconut, brown sugar and coconut oil until the mixture comes together like a dough.
  • Take a small amount in your hands and form small balls.
  • Roll the balls in the shredded coconut.Enjoy!
 
**** Tropical Traditions provided me with a free sample of this product ****
*********THIS GIVEAWAY IS CLOSED********

 

Cabbage Koftas ~ Helping Hands for Hurricane Sandy #SundaySupper

25 | 11 | 2012
By Soni Sinha

Hurricane Sandy destroyed so many people’s homes, towns and communities and many are still facing difficulties.Although we didn’t suffer any damage to our property, there were power outages in our area for 4 -5 days.But for those who’ve lost their homes, their lives were torn apart in a span of a few hours.We’ve decided to help out the victims of Hurricane Sandy by offering them comforting meals to make them feel better and also providing you with relevant links to donate to the cause and make a difference in the lives of those affected by it.This event is hosted by our very own Liz of That Skinny Chick Can Bake!

If you want to make a donation,these are a few of the organisations that we recommend:


I’m making these comforting Cabbage Koftas (dumplings) in a tomato gravy.It can be made ahead and frozen or refrigerated to be heated before its served.I’ve also added some dried sweetened cranberries( instead of raisins to give it a Holiday feel) and cashews to the cabbage balls that give it a lovely sweet and nutty flavor.This dish is a very popular North Indian dish and its made in many different ways using lots of different vegetables (like spinach, zucchini) or meats.It goes very well with Naans, Rotis or even Rice.

The process begins by shredding the cabbage.In my case I just got the shredded cabbage from Trader Joe’s which made the process a lot easier.You then add the spices and gram flour (besan) which also acts as a binder.The trick is to fry these balls immediately after you’ve added salt and the spices otherwise cabbage tends to release a lot of water which then makes it difficult to fry.Once the balls are fried until golden, you can start the gravy.The gravy is a traditional North Indian curry base for making almost any curry using vegetables or meat.The balls are slowly simmered in the gravy,just before you serve the dish.A succulent rich Indian Cabbage Kofta that’s comforting in any situation.

Cabbage Koftas ~ Helping Hands for Hurricane Sandy #SundaySupper

Delicious Indian Spiced Cabbage Balls/Dumplings simmered in a Tomato Gravy!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

For the Koftas

  • Cabbage Shredded-2 cups
  • Gram Flour Besan-3/4 cup
  • Crushed Ginger-1 tsp
  • Dried Sweetened Cranberries-1 cup
  • Cashews chopped-1/2 cup
  • Ground Coriander-1 tsp
  • Cumin Seeds- 1tsp
  • Salt-1 tsp
  • Oil-to deep fry

For the Gravy

  • Onion Medium-1 finely chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Medium Tomatoes-3 pureed
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Salt- to taste
  • Sugar-1 tsp
  • water-1 1/2 cups
  • Oil 2-3 tbsp
  • Coriander leaves- for garnish

Instructions
 

  • In a deep fry pan heat oil on medium.
  • In a microwave safe dish soften the shredded cabbage for about 3-4 minutes.
  • Mix all Kofta Ingredients and roll into small balls.
  • Deep fry the balls in the oil in batches until golden on all sides and keep aside.
  • In a separate pan heat the oil and add onions.
  • Fry for about 4 minutes until golden and add the ginger and garlic.
  • Add the tomatoes and spices and cook until oil starts to separate from the sides.
  • Add the water, bring to a boil.Lower the heat and cook for about 3-4 minutes.
  • Adjust the seasonings.Your gravy is ready.
  • When its time to serve, just add the balls into the gravy and cook for about 7-8 minutes. Garnish with Coriander.
  • Serve hot with Naan, Roti or Rice.

Please check out all the wonderful ideas from the helping hands of my Sunday Supper friends. And  consider a monetary donation if you have the resources…every dollar helps and many folks have lost nearly everything. Thank you!!!

Breakfast and Brunch:
Comforting Casseroles and Entrées:
Warming Soups and Sides:
Sweet Endings:

Please join on us on Twitter for #SundaySupper today, November 25, 2012, throughout the day.  In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe ideas for #HelpingHands on our #SundaySupper Pinterest board so we can share them with all of our followers. Thanks to Isabel, of Family Foodie, for leading the mission to bring families back to the Sunday dinner table. Stop by her blog if you’d like to join us.

Sweet and Spicy Curried Nuts- Gifts for the Holidays #SundaySupper

11 | 11 | 2012
By Soni Sinha

Its the beginning of the Holiday season and for us Hindus our biggest festival Diwali is round the corner too!That makes for double celebrations this month!We also exchange gifts and sweets with friends and family during this time and nothing says it better than a home made gift from your kitchen.Who doesn’t like edible gifts?Its fun, its tasty, its personal and it comes from the heart!

I love munching on nuts and there’s something about the sweet and spicy ones that I find hard to resist!My Sweet and Spicy Curried Nuts make for an ideal holiday gift!I have to warn you though that these are highly addictive!I’ve used a combination of Cashews, Walnuts and Hazelnuts, but you could use any nut of your choice.I’ve used Extra Virgin Coconut Oil that gives it more depth of flavor and works beautifully with the curry powder!

When you first bite into it there’s this hint of sweet, followed by the spices and the coconut in the background and then the ginger hits the palate and somehow you find yourself, craving for more and more!

 

Sweet and Spicy Curried Nuts- Gifts for the Holidays #SundaySupper

A combination of nuts roasted with Indian spices for a sweet, spicy,crunchy healthy snack or a holiday gift!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • Cashews Walnut halves,and Hazelnuts-2 cups
  • Ground Cumin-1 1/2 tsp
  • Ginger Powder-1/2 tsp
  • Curry Powder-1/2 tsp
  • Cayenne-1/2 tsp
  • Sugar-2 tbsp
  • Salt-1 tsp
  • Extra Virgin Coconut Oil-2 tbsp

Instructions
 

  • Preheat the oven to 300 degrees.
  • Line a baking sheet with parchment paper.
  • In a pan heat the Coconut Oil and with all the spices on low heat and stir for about 5-6 seconds until they're aromatic.
  • Pour the mixture over the nuts and add the sugar and salt.Mix well.
  • Spread the nuts in a single layer on the baking sheet and bake for 20 minutes.
  • Cool completely.Pack them in small air tight jars!
Our host for this event is the lovely Susan Pridmore from The Wimpy Vegetarian .We have 50 recipe ideas from our group for holiday gifts, hostess gifts, or just something you might want to gift yourself with :-) .

 Breads/Breakfast

Condiments/Ingredients
Soups and Snacks
Sweets
Drinks

Please join on us on Twitter throughout the day during #SundaySupper on November 11.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your own posts for Gifts From the Kitchen on our #SundaySupper Pinterest board to share them with all of our followers, too.