Soni's Food

Indian Inspiration!

4th of July Menu Ideas with a Twist!

02 | 07 | 2017
By Soni Sinha

Celebrate Independence Day with these amazing recipes with a delicious twist that’ll wow your guests.Summer is in full swing, so fire up your grills and get cooking!I’ve compiled a list of our favorite foods that you can try.Click on the recipe titles to view each recipe.Happy Fourth of July!

Grilled Sweet Potatoes with Cumin and Garlic

Roasted Red Pepper Dip with Mint

Coconut Crusted Tofu with Spicy Mango Cucumber Topping

Tandoori Turkey Sliders with Mint Raita

Harissa Mint Chicken Kebabs

Lemon Chicken Kebabs

Fish Tikka Bites

Fish Kebabs with Mint Chutney

Individual Strawberry Trifle

Mango and Strawberry Cream

4th of July Menu Ideas

 

 

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.

 

Easy Pea Soup

10 | 01 | 2017
By Soni Sinha

Hello all and a very HAPPY NEW YEAR to you!! Hope it fills you with love, peace, prosperity, good health and all the joys of the world. We had a great ending to 2016 with an amazing Disney Bahamas Cruise with magical skies,gorgeous blue waters and warm sunny weather.Kids had an equally great time with onboard activities that included a Pirate Party and meeting famous Disney Characters.With the copious amounts of food (and alcohol) that we consumed, it’s now time to eat healthy and light.

Bahamas

Magical Skies from our ship

My first recipe of 2017 is a delicious Pea Soup that I’ve been making and enjoying over the years. Pea is an under-rated vegetable but I love its versatility cut across different cuisines. I love Peas added into my Indian stews, curries and pasta, but this sweet soup is all I crave for in this cold weather. I’ve used Frozen peas here but it tastes equally good.

easy-pea-soup

The sweet shallots go well with peas and fresh parsley adds a lovely lemony flavor to the soup. It’s delicious with any crusty bread of your choice or on its own. The vibrant green color is in great contrast to the snow outside (if you live in a cold area like me). I usually make a big batch and have it for two or three days in a row. So so good. Enjoy and stay warm.

easy-pea-soup

Easy Pea Soup

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Ingredients
  

  • Butter-1 tbsp
  • Fresh or frozen peas-5 cups
  • Shallots-8-10 peeled and halved
  • Celery-1 stalk rinsed and diced
  • Garlic - 3 cloves chopped
  • chopped Fresh parsley-1/4 cup
  • 2 cups water
  • 2 cups vegetable broth
  • ½ cup cream
  • Salt and pepper

Instructions
 

  • In a deep pot heat butter and add the halved shallots.Cook for a minute.
  • Add celery and continue to cook for about 2-3 minutes.
  • Add garlic and cook until raw smell disappears 2-3 minutes.
  • Add parsley and stir followed by the peas.Mix well.
  • Add the liquids, salt and pepper and bring to a boil.
  • Reduce the heat, cover and continue to cook for about 8-10 minutes until cooked.
  • Using a stick blender puree the soup or transfer in batches in a blender and puree.Be careful since it'll be very hot.
  • Add cream and check the seasonings.Garnish with some more fresh parsley.

 

Chicken Asparagus Pasta with Sour Cream Sauce

03 | 03 | 2016
By Soni Sinha

Busy weeknights call for easy recipes that are ready in minutes and also appeal to the hungry stomachs after a long day. In our house Wednesdays are Pasta days since my kids love pasta.This recipe I have for you is one of the most adored by my kids and they go for seconds.A pasta dish with chunks of tender flavorful chicken and asparagus coated in the creamy sour cream sauce is my idea of a perfectly delicious and satisfying weeknight dinner.You could easily make this a vegetarian meal by omitting the chicken and adding mushrooms instead.Chicken Asparagus PastaThe dish takes just a few minutes and yet turns out amazing. It’s filling, healthy and nutritious with the addition of asparagus that works beautifully. I’ve used chicken tenders and sautéed them with a little salt, pepper and paprika but you could also use rotisserie chicken instead. The sour cream adds a rich creamy consistency and the freshly grated Parmesan completes the dish.Enjoy!

Chicken Asparagus Pasta with Sour Cream Sauce

Chicken Asparagus Pasta with Sour Cream Sauce

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Ingredients
  

For the chicken

  • 1 lb chicken tenders
  • salt pepper and paprika
  • Olive oil- 1 tbsp

Sour Cream Sauce

  • Any pasta of your choice-1 lb
  • 1 large Onion-chopped
  • 2 cloves of garlic crushed
  • 2 cups Asparagus-chopped
  • Cooked chicken-1 lb
  • Chicken broth-1/2 cup
  • Sour Cream-1 cup
  • Freshly grated parmesan cheese.

Instructions
 

  • Cook the pasta according to the instructions.
  • In a deep skillet sauté the chicken with some salt, pepper and paprika.Cook until done.
  • In another pan heat some olive oil and butter and add the onions.
  • Sauté for about a minute or two until translucent and add the garlic.
  • Add the chopped asparagus and cook for a minute or two and add the cooked chicken pieces.
  • Add the broth and sour cream and mix well.Check the seasonings.
  • Add the boiled pasta and mix well.
  • Top with some freshly grated parmesan cheese.Serve hot.

Chicken Tikka Masala

21 | 02 | 2015
By Soni Sinha

The Tikka Masala is an all time favorite dish all across Indian restaurants.There are many theories about its origin where-by some claim that it was accidentally invented in India but the most viable theory suggests that it was invented in the UK when a customer complained that the chicken curry was too dry and the chef created this tomato based sauce that was so well received that it gained popularity all over the UK.It is now a British National Dish and devoured by people all over the world.Chicken tikka masala is the perfect fusion of east-meets-west flavors in a global world.

chicken tikka masala

I love the vibrant color of the Tikka Masala and the rich luscious texture that’s just wanting to be savored. It’s a favorite in our family with my kids demanding it for dinner many times. I’ve made this dish using Chicken,Paneer and Tofu and they’re always a hit with the crowd when entertaining. The small chunks of Chicken are marinated in yoghurt and some spices and left for a few hours to ensure that the flavors seep in.The chunks are then grilled just until they develop those gorgeous golden edges.A great party tip is to make a big batch of these Chicken Tikkas and save some to serve as an appetizer and use the rest in the Tikka Masala sauce.

Chicken Tikka Masala

The Chicken Tikkas are then transferred into this rich tomato based sauce consisting of ginger, garlic, spices,tomatoes and cream and then simmered until the redolence of the warm spices starts making you hungry.The unique smoky flavor that’s achieved by grilling the tikka and then adding them into the sauce is what makes this dish so irresistible.The sauce has a hint of sweetness in the background but you can still taste the spices.The cream adds the richness and brings it all together.It’s the perfect comfort food especially in these cold winter days and can be enjoyed with some Roti,Naan or steaming hot Rice.Enjoy!

Chicken Tikka Masala

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Ingredients
  

For the Chicken Tikka

  • Chicken Tenders-1 lb cubed
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Greek Yoghurt-a cup
  • Garam masala-2 tsp
  • Turmeric-1/2 tsp
  • Red chili or paprika-1 tsp
  • Salt- to taste

For the Sauce

  • Medium onion-1 chopped finely
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Turmeric- 1/2 tsp
  • Canned Tomato Puree-2 cups
  • Sugar-1 tbsp
  • Water-1 1/2 cups
  • Cream-1/3 cup
  • Kasoori Methi dried fenugreek-1 tbsp
  • Butter-2 tbsp
  • Oil-1 tbsp
  • Salt-to taste

Instructions
 

For the Chicken Tikka

  • In a ziplock bag marinade the chicken tenders along with the rest of the ingredients and let it sit in the fridge for 4-5 hrs.
  • Place the marinated chicken pieces onto a foil lined baking sheet.Drizzle some oil all over and grill for about 8-10 minutes checking constantly until you see the golden edges developing on the sides.
  • Once done take the tray out of the oven and keep aside.

For the Sauce

  • In a deep skillet heat the butter and oil.
  • Add the onions and saute until slightly golden.
  • Lower the heat and add the ginger and garlic and continue to cook for about a minute.
  • Add the spices and mix well.Add the tomato puree and continue to cook.
  • Add the sugar, salt and cook for about 5 minutes until well combined.
  • Add the water and bring to a boil.Reduce the heat and add the chicken pieces.
  • Continue to cook for about 8-10 minutes on low heat until all incorporated.
  • Add the cream and kasoori methi. Check the seasonings.
  • Serve hot with roti,naan or rice.