Soni's Food

Indian Inspiration!

Swedish Apple Pie for the #Holidays

20 | 12 | 2018
By Soni Sinha

Apple desserts are an all-time favorite over here. My kids love anything with apples in it and I’m always looking out for apple dessert recipes to try. Given the copious amounts of pie we consumed over Thanksgiving at various dinner parties I was looking for a crust less pie dessert for the holidays and stumbled upon Swedish Apple Pie that sounded just about right. I had some tart apples lying around (always have them on hand!) and decided to put them to use. Given the stress of planning out holiday parties, this easy dessert is a sure shot winner in my books and great for a crowd.

Of all the recipes I saw online I shortlisted this and this and adapted them to make my own version of a Swedish apple pie. Not sure if the Swedes would call this their original apple pie but I do know that it tastes phenomenal and was a huge hit with my kids. Classic apple-cinnamon combo is what works its magic here as the flavors are spot-on.Warm baked apple desserts topped with ice cream are my weakness in these colder months!I know for sure that I’ll be making this over and over again.

Swedish apple pie

Swedish Apple pie is somewhere in-between a pie and apple crisp. Instead of layering the apples and flour mixture I just mixed the apples into the batter and that resulted in a flaky crumbly texture resembling a crisp.If you want it to look more like a pie crust I suggest you layer the apples first and top it with the batter. I used my cast iron pan to bake it and it baked perfectly.I topped mine with some vanilla ice cream and its disappearing fast!An unique twist to a traditional apple pie this crowd pleasing dessert is ideal for the holidays!Enjoy and wishing you a joyous holiday season!

Here are some other dessert ideas for the Holidays!

Peanut Butter Blossoms

Nutella Swirl Cheesecake Bars

Cream Cheese Chocolate Chip Cookies
swedish apple pie

Swedish Apple Pie

Soni Sinha
A crustless pie with the texture of an apple crisp, this Swedish Apple Pie is just perfect for the holidays!
Print Recipe Pin Recipe
Course Dessert
Cuisine swedish
Servings 6

Ingredients
  

  • 4 medium granny smith apples peeled and diced
  • 2 tsp cinnamon
  • 3 tsp brown sugar
  • ¼ cup whole wheat flour
  • ¾ cup plain flour
  • 1 cup sugar
  • ½ tsp salt
  • ¾ cup melted butter
  • 1 egg
  • 1 tsp vanilla

Instructions
 

  • In a bowl toss the apples with cinnamon and brown sugar.
    In another bowl mix egg,butter and vanilla.
    Mix the flours,sugar,salt and add into the wet ingredients.Add the apples.Mix well.Grease a cast iron pan with some cooking spray.Spread the mixture evenly.Bake on 350 degrees for 40 mins or until a toothpick inserted in the center comes out clean.

Salmon Yoghurt Curry

06 | 12 | 2018
By Soni Sinha

Curry is the ultimate comfort food! In these harsh and bitter cold days nothing beats a warm bowl full of homemade curry and rice!From the moment you start cooking, the emanating redolence of warm spices fill the air resulting in hunger pangs all around!The aroma, the vibrant color and the unbeatable flavor of a good curry is a food lover’s ultimate joy. Its no wonder that a curry is so loved by people everywhere.If you’re a curry lover then this easy recipe will blow you away with its deliciousness. I’m sharing with you my Salmon yoghurt curry that I’ve learnt from my Dad and cook it all the time.If you don’t like Salmon, then Arctic Char or Tilapia will also work well.

Salmon Yoghurt Curry

I used my latest kitchen addition (my new Air Fryer) to fry the fish first before adding it into the sauce. I loved how the fish cubes developed a lovely golden color without the use of too much oil (I just drizzled a few drops) in a matter of minutes and I couldn’t resist eating a couple just on their own! The Air Fryer does a good job of cooking things really fast and I like using it. I will be trying more Air Fryer recipes and sharing it with you.

This curry does require a few ingredients from your Indian grocers like nigella seeds and Kashmiri chilies. The Kashmiri chilies are non-spicy and just used to give that vibrant color to the sauce. The yoghurt is added towards the end of the cooking and make sure to keep stirring it until its nicely incorporated into the curry and does not curdle.

Salmon Yoghurt Curry

The aromatic nigella seeds, cardamom and cinnamon are the first ingredients that flavor the oil. Some onions, ginger, cumin and coriander go next adding the next layers of flavor to this dish. Once the sauce simmers away its time to add the perfectly golden Salmon cubes and they don’t take long to come together since they’re already cooked in the air fryer.The resulting curry is a harmonious blend of wonderful spices with Salmon that’s sure to satiate your taste buds. Enjoy!

Here are a few other curries that you can try!
Easy Indian Chicken Curry
Pumpkin Masala
Paneer Tikka Masala
Chicken Tikka Masala

Print
Salmon Yoghurt Curry

Ingredients

    Fried Salmon marinade
  • 1 lb of cubed Salmon
  • 1 tsp Turmeric
  • 1/2 tsp red chili or cayenne
  • 1 tsp salt
  • Drizzle of mustard oil
    • Curry
  • 1 tsp Nigella Seeds
  • 2 green cardamoms
  • 1/2 inch cinnamon
  • 1 large onion finely chopped
  • 1 tbsp ginger paste
  • 1/2 tsp turmeric
  • 1 1/4 tbsp kashmiri chili powder
  • 2 tsbp ground cumin
  • 1 tbsp ground coriander
  • 1 medium tomato chopped
  • 1 3/4 cups water
  • 2-3 fresh green chillies (optional)
  • 2 tbsp beaten yoghurt
  • Salt
  • 3 tbsp mustard oil

Instructions

  1. Marinade the Salmon cubes with the 4 ingredients.Leave aside for 15 mins.
  2. Arrange the cubes in the air fryer tray and cook on 400 degrees for about 8-10 mins or until you see the pieces turn golden.
  3. Take them out and set aside.
  4. Heat the mustard oil in a deep skillet.Add the nigella seeds,cardamom and cinnamon.Cook for about 1/2 a minute and add the chopped onions.
  5. Saute the onions until slightly golden and add the ginger paste.Cook for about 1 minute.
  6. Add all the spices and mix well.Add the tomatoes and let it cook on low medium heat until the tomatoes are cooked and oil separates from the sides.
  7. Add water,salt and green chilies.Bring to a boil and let the sauce simmer on low heat for about 10 mins.
  8. Add the salmon cubes.Mix gently.Chk the seasonings.
  9. Add the beaten yoghurt and keep stirring until all incorporated.
  10. Serve hot with rice.

https://www.sonisfood.com/2018/12/salmon-yoghurt-curry.html

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

Print
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!

Print
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

 

 

 

Arroz Con Leche (Rice Pudding)

08 | 09 | 2017
By Soni Sinha

Cooler temperatures these past couple of days signal that my favorite season is approaching. As much as I love summer, my favorite season is autumn with nature painting its own mural with lovely hues of orange, gold, crimson and scarlet. The cool crisp air, warm aromatic spices, apples, pumpkins, the Hindu festivals of Dusshera and Diwali followed by the holidays are the joys of fall! The kitchen is a busy place all autumn and for a foodie like me nothing is more enjoyable than this.

Arroz Con Leche

This calls for a recipe like Arroz Con Leche (a Mexican Rice Pudding that’s become a firm family favorite of late) that’s perfect for this weather with its generous use of cinnamon and a rich creamy consistency. Rice Pudding is so ubiquitous around the world that there are a million ways to make it using fruits, nuts, coconut, cardamom, cinnamon etc.. Arroz Con Leche is one such variation where cinnamon is added to the milk and rice mixture giving it a pleasant aroma. Again, there are many ways of making this comforting dessert but this is an easier method using sweetened condensed milk and we love it!

It can be served warm or chilled and it’s the perfect dessert for a crowd that can be made a day ahead. The use of condensed milk reduces the cooking time by half and gives it that irresistible creamy consistency that’s to die for.A generous dusting of powdered cinnamon is all it needs before serving.Enjoy!

Arroz Con Leche (Rice Pudding)

Print Recipe

Ingredients
  

  • 2 cups water
  • 1 cup long-grain white rice
  • One 4-inch cinnamon stick
  • One 14-ounce can condensed milk
  • 1 cup whole milk
  • 1 Ground cinnamon for dusting

Instructions
 

  • Rinse the rice until water runs clear (two or three times)
  • Put the water,rice and cinnamon stick into a a pot and bring to a boil.Once its starts boiling reduce the hear to low, cover and cook for about 15 mins or until the rice is fully cooked.
  • Add the sweetened condensed and milk whole and continue to cook until the mixture boils.Reduce the heat and continue to cook on medium heat until the mixture thickens and becomes creamy.About 20 mins..
  • Let it cool for a few mins.At this point you can either serve this warm with a dusting of ground cinnamon or cool it and chill in the fridge.Dust with ground cinnamon just before serving.