Soni's Food

Indian Inspiration!

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

 

 

 

Jackfruit Shami Kebabs (Kathal ke Shami Kebab)

27 | 09 | 2017
By Soni Sinha

It’s the festive season for Hindus with Navratri leading up to Dushehra and Diwali. It’s the time when guest lists and menus are prepared in full swing. Gatherings are the norm during this time in India and even for us living abroad, this is a busy time of the year with various parties to celebrate these festivals. As you can imagine, there will be lots of food and cooking going on in every household. Food consists of mostly traditional delicacies both sweet and savory. I’m looking forward to all of that in the coming weeks!

Jackfruit shami kebabs

My recipe today is a delicious vegan twist on a traditional kebab that’s typically made using mutton or chicken.My Dad made the best Mutton Shamis that I’ve ever had and I’ve used his recipe and substituted meat with jackfruit here.It tastes out of this world and you just cannot stop at one!Its one of those special recipes that needs to be added to your repertoire when you need an impressive appetizer for your guests.Your vegan guests will surely be pleased but so will the meat eaters!They won’t miss the meat with this one :).

Jackfruit whilst technically a fruit can be eaten ripe or unripe but unripe jackfruit tastes very different from the ripe.Unripe jackfruit is cooked along with different spices to make mouthwatering savory dishes in North India and the ripe ones are eaten as a fruit and used in desserts in South India. Due to its meat like stringy consistency, it is an ideal meat replacement and takes on different flavors very well. Whole Foods sells them fresh but chopping them is a pain since the skin is pretty hard and oozes out sap that can be very sticky. I prefer their ready to use pack, since all the work is done for you and you can create your recipes instantly. You can also find canned unripe jackfruit in Asian Stores or your local Indian grocers.Curries using unripe jackfruits taste amazing and I will be adding them on my blog but first lets talk about my Jackfruit Shami Kebabs.

These soft melt in your mouth kebabs have a unique flavor profile from earthy spices like black cardamom and cloves and taste amazing.An easy crowd pleasing recipe that can be made ahead, these look delightful and are pretty easy to prepare.The use of chana dal or bengal gram (available at your Indian grocer) is what differentiates these from other kebabs and also adds as a binding agent here.The process is very similar to making traditional shami kebabs where all the ingredients are boiled and then blended. The mixture is then formed into patties and shallow fried until slightly golden.They are meant for special occasions such as this festive season, so make a big batch and serve these beauties with green chutney.Enjoy and Happy Dushehra to you all!

Jackfruit shami kebabs

Jackfruit Shami Kebabs (Kathal ke Shami Kebab)

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Ingredients
  

  • 1 20 oz can of green jackfruit
  • Onion-1 medium chopped
  • Ginger- 1/2 inch chopped
  • Split pea Lentils chana dal soaked for 4 hrs or overnight-1/2 cup
  • Coriander Seeds-1 tsp
  • Cumin Seeds-1 tsp
  • Black Peppercorns-3
  • Whole Cloves-3
  • Green Cardamom-3
  • Black Cardamom-2
  • Salt-to taste
  • Water
  • Oil-1 tbsp and more to shallow fry

Instructions
 

  • In a deep skillet heat a tbsp of oil and add chopped onions,ginger,coriander,cumin,peppercorn,black and green cardamoms,cloves,chili,chana dal and jackfruit.Add sufficient water just enough to cover the jackfruit and some salt.Let it come to a boil.
  • Cover and reduce the heat.Let it cook for about 15mins.
  • Transfer the mixture into the food processor without any liquid.
  • Blend into a paste.Add a few drops of water if too thick.
  • Empty into a separate dish.Add chopped coriander leaves and check the seasonings.Shape into round patties.
  • Heat some oil in a pan and shallow fry the patties until golden on both sides.
  • Serve with your favorite condiment.

 

 

 

Saffron Chicken Pulao/Pilaf using @PerdueChicken #WeekdaySupper

14 | 11 | 2014
By Soni Sinha

With temperatures dropping, we should now be gearing up for winter knocking on our doors.The beauty of these cooler temperatures is that we get to enjoy warm foods either sitting by the fireplace or all wrapped up in our blankets.I really look forward to my Soups,casseroles,curries,warm one pot meals during these cold months.Talking about one pot meals, the recipe I have for you today will blow your mind.Its a Pulao or Pilaf flavored with aromatic spices, using some chicken tenders, Basmati rice and Chicken Stock.And what would I ever do without Chicken Stock.Call me obsessed but I use it in almost anything I cook during Autumn and Winter.The result is a delicious and flavorful meal for the whole family in less than half the time and the effort.A total win win for us busy moms!

Saffron Chicken Pulao,Pilaf

Among the brands I trust,PERDUE® stands out for me since their delicious Signature Chicken Stock is always fresh and needs refrigeration, unlike the packaged stock that stays in your pantry.Which also means that there’s no added preservatives and it has to be used by a certain timeframe.As a parent its imperative for me to use products that are healthy for my family and since PERDUE® Signature Chicken Stock is made with antibiotic free chicken and free of artificial flavors it has become our favorite.What’s more, it even comes in a convenient packaging with a side window so you can see how much you’re left with and a ready to pour spout.You can find Perdue Signature Chicken Stock in the refrigerated section, right next to fresh-tasting PERDUE® Chicken in your grocery stores.PERDUE® was kind enough to send me their Signature Chicken Stock and I loved using it in my recipe.

Perdue Signature Chicken StockMy Saffron Chicken Pulao or Pilaf is an easy one pot meal that tastes as if you’ve spent hours in the kitchen but it only requires 30 mins to cook!The flavors from the spices and saffron are unbelievable.Saffron is an essential part of this dish and gives it a lovely golden yellow color and its unique sweetness.The aroma of the dish is similar to cooking a Chicken Biryani and you instantly start feeling hungry!Plus who doesn’t love a chicken and rice dish!The PERDUE® Signature Chicken Stock adds its own richness and gives it that long slow cooked flavor.Its a meal perfect for these colder days when you crave warm comforting foods.I’ve used a combination of whole and some ground spices that are easily available in the stores.You can also add nuts or dried fruits although I’ve kept it fairly simple.I also like to use mint in my rice dishes and I love the sweet flavor it imparts to the dish.

Start by heating 3 tbsp of butter or ghee.Add a bay leaf,1 star anise, 1 cinnamon stick,3 cloves,6 peppercorns and 4 cardamom pods.

Saffron Chicken Pulao:Pilaf

Add the sliced onions and saute for a minute.Add a tbsp of crushed ginger and garlic into the pan.Stir and cook for about 2 minutes.Add 1 tsp of garam masala and 1/2 tsp of red chilli powder.

Saffron Chicken Pulao:Pilaf 1

Add the cubed Chicken tenders along with 2 tbsp of yoghurt.Mix all together.Add some salt.

Saffron Chicken Pulao:Pilaf 3

Add 2 cups of basmati rice into the pan and stir to mix.Mix 2 tsp of saffron strands into a cup of warm milk and let it soak for a few minutes.Add the milk mixture into the pan along with 2  1/2 cups of PERDUE® Signature Chicken Stock.Mix well.Throw in some chopped mint.Add salt.

Saffron Chicken Pulao:Pilaf 4

Bring to a boil, reduce the heat, cover and cook for about 20-25 minutes until the liquid is absorbed and the rice is cooked.Serve hot with some boiled eggs and a salad or Cucumber Raita.Enjoy!

Saffron Chicken Pulao

 

Saffron Chicken Pulao,Pilaf

Saffron Chicken Pulao/Pilaf using #Perdue #WeekdaySupper

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Ingredients
  

  • 1 lb Chicken Tenders cut into cubes
  • 2 Cups of Basmati Rice
  • 1 Bay Leaf
  • 4 Cardamom Pods
  • 6 Peppercorns
  • 3 Cloves
  • 1 Star Anise
  • 1 Large Onion
  • 1 tbsp Crushed Ginger
  • 1 tbsp Crushed Garlic
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 2 tsp Saffron Strands
  • 2 tbsp Yoghurt
  • 1 cup milk
  • 2 ½ Cups Perdue Signature Chicken Stock
  • few mint leaves chopped
  • Salt-to taste
  • Butter-3 tbsp

Instructions
 

  • Warm up the milk and add the saffron strands.Let it soak.
  • In a deep pan heat the butter and add the bay leaf,cardamom,cinnamon,cloves and peppercorns.
  • Stir for a minute and add sliced onions and saute for another minute.Add the ginger and garlic followed by garam masala and chili powder.
  • Add the chicken pieces into the pan along with the yoghurt.
  • Add rice into the mix.
  • Add the saffron milk, chicken stock, mint leaves and salt.
  • Bring to a boil on high, cover and lower the heat.
  • Cook for about 20-25 minutes until the rice and chicken are cooked and the liquid has been absorbed.
  • Serve hot with boiled eggs, salad and raita.
  • Enjoy!

A good quality Chicken Stock makes a ton of difference in your recipe.And PERDUE® fits the bill just perfectly.I so love this product and I’m sure you will too.You can find all the information regarding PERDUE® Signature Chicken stock over here http://www.perduechickenstock.com/

You can also join the PERDUE® Crew to get some pretty sweet rewards and coupons by clicking this link http://www.perduecrew.com/.For product availablilty, recipe and kitchen tips visit their website http://www.perdue.com/.You can follow them on Facebook, Pinterest and  Twitter.

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Perdue is working with #SundaySupper for a month long campaign highlighting their new PERDUE® Signature Chicken Stock, so please be sure to follow the #WeekdaySupper Pinterest board to see all the delicious recipe ideas using this amazing stock.

Check out these wonderful recipes from our other Weekday Supper bloggers!

11/10/14 – Monday – Hot & Sweet Cranberry Curry Chicken by Sue’s Nutrition Buzz
11/11/14 – Tuesday – Creamy Chicken Pasta with Leeks and Shallots by A Kitchen Hoor’s Adventures
11/12/14 – Wednesday – 30-Minute Bistro Chicken by Healthy Delicious
11/13/14 – Thursday – 30 Minute Chicken Pho by I’m Not the Nanny
11/14/14 – Friday – Saffron Chicken Pulao/Pilaf by Soni’s Food

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Disclosure:I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.

Kashmiri Dum Aloo (Potatoes cooked in aromatic spices-an authentic Kashmiri dish)

10 | 07 | 2014
By Soni Sinha

If there’s one cuisine that’s always intrigued me,it has to be Kashmiri cuisine.Its amazing how with just a few spices and yoghurt, you can create some amazing recipes that’s to die for.I was introduced to Kashmiri food through my brother who has friends from the state of Jammu and Kashmir in India.Being a foodie just like the rest of us he has learnt to cook some of those amazing dishes that he enjoyed at his friends’ .When I recently visited India he made the most amazing Mutton Rogan Josh, and the taste still lingers in my mouth.

Kashmiri Dum Aloo

The recipe I have for you today is a Kashmiri Potato dish called Dum Aloo and involves cooking whole potatoes in some aromatic spices like aniseed and cumin along with some yoghurt.It takes some effort but the end result is out of this world.Its in a way easier than any other Indian preparation since the recipe does not call for onion or garlic.But you do have to patiently stir throughout for the sauce to come together. Enjoy.

Kashmiri Dum Aloo

Kashmiri Dum Aloo (Potatoes cooked in aromatic spices-an authentic Kashmiri dish)

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Ingredients
  

  • Potatoes medium same size-1 lb
  • Cumin Seeds-1 tsp
  • Cloves-3
  • Asafoetida-1 pinch
  • Red chili powder-2 tsp or a mix of 1 tsp kashmiri chili powder and 1 tsp red chili powder
  • Turmeric-1/2 tsp
  • Ground ginger-1 tsp
  • Aniseed powder-1 tsp
  • Yoghurt-1/2 cup
  • Garam masala-1 tsp
  • Powder 1 black cardamom 1/2 inch cinnamon and black pepper-1 tsp
  • Salt- to taste
  • Mustard Oil- 1/2 cup to fry potatoes plus cooking

Instructions
 

  • Boil the potatoes until tender.Once cool peel and prick the potatoes all over using a tootpick.Keep aside.
  • Heat some oil in a wok or a deep dish and fry the potatoes until golden on all sides.
  • Strain with a slotted spoon and keep aside in a tray.
  • Add about 1/4 cup of oil back into the wok and add cloves,cumin and asefoetida.
  • Stir, lower the heat and slowly add the red chili and turmeric along with a tbsp of water.
  • Make sure to not burn the chili and turmeric.
  • Stir till the oil separates from the sides and mixes in with the chili/turmeric about 3-4 minutes stirring continously.
  • Beat the yoghurt with a little bit of water to smooth.Add in the beaten yoghurt into the mix while still stirring.
  • Add the ground aniseed and ginger and conitnue to cook constantly stirring until you see oil separating.
  • Add the potatoes and mix all over so that they get coated in the mix.Add just enough water to cover the potatoes.
  • Cook on low heat until oil separates and the sauce thickens.Add a little water if too dry.
  • Add garam masala and the cardamom spice mix.Adjust the seasonings.
  • Serve hot with your favorite bread or rice.

Chicken Shami Kebab #SundaySupper

12 | 01 | 2014
By Soni Sinha

Happy Second Birthday Sunday Supper!Its hard to believe that it’s been two years since Sunday Supper began.I’m so inspired by all our talented chefs,cooks,writers,moms who’ve been a part of our Sunday Supper group and learn from them all the time.We’re growing each day and its just great fun to get together and cook for our families.Thanks to Isabel for creating this diverse group and carrying this movement forward.

Chicken Shami Kebab

I joined Sunday Supper in May 2012 with this recipe and it has been an amazing journey.There have been many memorable moments but one stands out clearly and that was during Hurricane Sandy when we all came together and dedicated our posts to the people affected by it.Our neighborhood was also affected although not as badly as the coastal areas of New Jersey, but in our own way our Sunday Supper group raised awareness and asked people to donate to the organizations that were helping in the rescue efforts.This shows the other side of our group where we don’t just talk about food but also help,support and care for our communities.

Chicken Shami Kebab 1

I’m sharing with you an all time favorite recipe to honor this occasion.I’m extremely fortunate to have grown-up in a family where special delicacies like these were a regular feature.Thanks to my Dad, I ate home cooked Biryani almost every Sunday and Kebabs like these were served when my parents entertained (which again was pretty often).

Chicken Shami Kebab

Shami Kebab is indigenous to the city of Nawabs-Lucknow in the state of Uttar Pradesh in India and was introduced by the Moghuls. Its traditionally made using Ground Goat Meat, but I’ve used Ground Chicken over here.The meat is first boiled with Split Pea Lentils (Chana Dal) along with some whole spices and then ground to make a paste.The paste is then mixed with egg, mint and cilantro and shaped into round patties to be fried until golden.Its definitely a dish for a special occasion and I thought it would be perfect for our celebration!The subtle flavors from the spices,the sweetness of the mint and the smooth texture is what makes this extra special.Its succulent,moist and insanely delicious served alongside some Mint Chutney.Enjoy.

Chicken Shami Kebab

Chicken Shami Kebab #SundaySupper

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Ingredients
  

  • Ground Chicken Thighs-2 lbs
  • Onion-1 medium chopped
  • Garlic Cloves-8-10
  • 2 inch Ginger-chopped
  • Split pea Lentils soaked overnight-1/2 cup
  • Coriander Seeds-2 tsp
  • Cumin Seeds-2 tsp
  • Black Peppercorns-1 tsp
  • Whole Cloves-1 tsp
  • Green Cardamom-5
  • Cinnamon-2 sticks broken in half
  • Salt-to taste
  • Water-1 cup

Additional ingredients

  • Eggs-2
  • Chopped Mint- 1/2 Cup
  • Chopped Cilantro-1/2 Cup
  • Oil for frying

Instructions
 

  • In a large pan heat about 2 tbsp of oil and add the onions and the next 10 ingredients.Bring to a boil.
  • Reduce the heat, cover and cook until the chicken is cooked and the water has evaporated completely.
  • Once ready discard the green cardamom and cinnamon stick.
  • Transfer the mixture into a food processor and blend to make a paste.
  • Empty into a deep mixing bowl and add the additional ingredients.
  • Using your hands make small round patties.
  • Deer fry or shallow fry in batches until golden on both sides.
  • Serve hot with your favorite chutney.
  • Enjoy!

This event is hosted by the lovely Liz from That Skinny Chick can Bake and we’ve got some amazing stories and recipes shared by our group!

Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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