Soni's Food

Indian Inspiration!

Vegetarian Sourdough Bread Stuffing for #Thanksgiving

22 | 11 | 2017
By Soni Sinha

Thanksgiving side dishes are a great way of adding a good mix of items on your table. There’s the sweet potato casserole, mashed potato and roasted veggies that are super delicious. But my biggest hit last Thanksgiving was this Vegetarian Sourdough Bread Stuffing that my guests couldn’t get enough of.

Vegetarian Sourdough Bread Stuffing

This is one easy dish that takes no effort and tastes like you’ve spent hours in the kitchen! Its flavorful, looks beautiful and is a great side dish for your vegetarian as well as meat loving guestsI just love this and it seemed like the perfect dish to share with you for Thanksgiving.

I’ve used Dave Liberman’s recipe and made it pure vegetarian by using vegetable stock.You can use store bought vegetable stock or make your own. The mushrooms are a great addition to this meatless stuffing and you don’t miss the meat at all!The combination of sage and thyme works wonderfully. I’ve used a mix of cremini and shitake mushrooms along with red onions and the flavors are to die for.Serve alongside your other favorites and enjoy!

Have a Happy Thanksgiving!!

 

Vegetarian Sourdough Stuffing for #Thanksgiving

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Ingredients
  

  • Soudough Bread-1 lb loaf
  • 8 oz pack of cremini and 4 oz pack of shitake mushrooms
  • 4 Celery stalks with leaves
  • 1 medium onion
  • 3 ½ cups of vegetable stock
  • 10 sage leaves and some fresh thyme
  • salt to taste
  • pepper
  • 3 tbsp of butter

Instructions
 

  • Heat the oven to 350 degrees.
  • Grease a baking dish.
  • Slice the mushrooms and chop the celery and onions.
  • Cube the bread into 1 inch cubes and place In a large baking sheet.Bake until they're slightly golden and toasted.
  • In a skillet heat 2 tbsp of butter and add the mushrooms.Cook until they turn slightly golden.
  • Add the onion and celery and saute for a few minutes.
  • Add the stock, salt and pepper.Mix well.
  • Place the toasted bread pieces into a large dish and pour the veggies along with the liquid.Toss to combine.
  • Pour the mixture into the prepared baking dish and bake for 40 mins.

 

 

 

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.

 

 

 

Magic Cake

05 | 03 | 2015
By Soni Sinha

I finally did it.

I made the Magic Cake. And I ate it.

And I almost ate all of it.

Had to stop myself since I was taking it to a friends’ for a potluck. Not to mention it was a hit with everyone and even the kids gave it a thumbs up. I’ve been drooling at the pics on the web for many many months and being a big custard lover I’ve always wanted to make this.

Magic Cake 3

 

I have to warn you though.Its addictive.

Highly addictive.

Magic Cake 2

The magical layers that hit you as you take a bite.First the semi soft layer at the bottom followed by the custard in the  middle followed by the firm and slightly golden top layer.Its an amazing dessert and so super easy!The best part is that it only requires one simple batter and the magic happens once its in the oven.The three layers form as the cake bakes on a low temperature setting beautifully.Once cooled cut in into desired squares and enjoy this indulgent treat to your heart’s content.I followed this recipe from Jo Cooks and it turned out just perfect!

Magic Cake

Magic Cake

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Ingredients
  

  • 4 eggs separate yolks from whites at room temperature
  • 1 tsp vanilla extract
  • 150 g 3/4 cup sugar
  • 1 stick or ½ cup butter melted
  • ¾ cup of all purpose flour
  • 2 cups milk lukewarm
  • powdered sugar for dusting cake

Instructions
 

  • Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
  • Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks with the sugar until light.
  • Add butter and vanilla extract and continue beating for another minute
  • Add the flour and mix it in until fully incorporated.
  • Slowly add the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
  • Pour batter into baking dish and bake for about 70 minutes or until the top is lightly golden. The baking time could vary depending on the oven, so take a look at around 40 minutes and see how it looks.
  • Sprinkle some powdered sugar after cake has cooled and cut into squares.
  • Enjoy.

 

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.

Perdue Logo

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.

Semolina Balls (Suji Laddoo) for Mother’s Day #SundaySupper

12 | 05 | 2013
By Soni Sinha

Making these Laddoos was more than just a process.It brought back memories of fun filled times in the kitchen with Mom as she sautéed the semolina ever so gently making sure to not burn it.The sweet aroma of the semolina in the Ghee wafted through every corner of the house.I patiently watched her mix all the other ingredients and waited for her to ask me to help her roll them at the end.The laughter,the mess,the rolling of these balls,the taste testing all have their own little importance in this vastness of life.I’m thankful to my Mom for teaching me the importance of these little tiny moments that have stayed with me till today.I also believe that food plays such an important role in all this.Mom’s cooking has always been amazing and even though I try to recreate her recipes in my own kitchen, they always lack the same depth of flavor.Maybe its just her love that makes foods taste so good!

Semolina Balls 1

As a Mom to two kids myself, I can see my kids’ memories shaping up around food too.We spend a fair amount of time in the kitchen during the weekends where they like to step in and help me in whatever I do and I love to surprise them by making their favorite foods and see their happy faces light up!These Semolina Balls were quite the surprise since I don’t make Indian Desserts that often and I know they’re not going to last long!

Semolina Balls 5

The use of coconut oil is what’s unique about this recipe and I can’t seem to get enough of it lately!Traditionally you would use Ghee to make any Indian Dessert, but if you’re using Coconut the use of Coconut Oil makes sense.

Soft,moist and delicious these Laddoos are healthier and a perfect dessert to satisfy your sweet tooth!I love the crunch from the almonds and the toasted coconut along with the nutty semolina and I think this would make any Mom happy 🙂

Semolina Balls (Suji Laddoo)

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Ingredients
  

  • Fine Semolina-1 1/2 cups
  • Sliced Almonds-2 tbsp
  • Shredded Coconut-3 tbsp
  • Coconut Oil-3 tbsp
  • Crushed Cardamom-1 tsp
  • Sweetened Condensed Milk-1 cup
  • Water-1/2 cup or more if required

Instructions
 

  • In a pan heat the Coconut Oil and saute the almonds until slightly golden.Keep aside.
  • In the same pan add the shredded coconut and toast until slightly golden.Keep aside.
  • Add the semolina and saute on medium heat until slightly golden and a nice aroma develops.Keep stirring constantly to avoid burning at the bottom.
  • Mix the almonds and the coconut into the semolina.
  • Transfer into a mixing bowl and add the condensed milk.Mix together and check for sweetness.Add the water while still warm and start shaping the mixture into small balls.
  • Cool and store in airtight container.

Happy Mother’s Day to all the wonderful Moms out there!Our Mother’s Day event is organized by the lovely Heather from Hezzi-D’s Books and Cooks and you’ve got to see the wonderful menu we have!

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. 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 delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  We hope to see you there!