Soni's Food

Indian Inspiration!

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

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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

Goan Vegetable Curry

23 | 03 | 2018
By Soni Sinha

We lived four hours away from Goa and my parents had many Konkani speaking friends from the region, some of whom would often invite us for dinner and vice versa. As a kid, I loved trying different foods and flavors and have been lucky enough to live in various places that enabled me to experience that. Dad was in a transferable job and we moved a lot. My childhood food memories revolve around many such moments that have stayed with me all these years. I remember the first time that I tasted a Goan Curry at one of our family friends’ and it was unlike anything I’d ever eaten! The smooth coconut-based sauce flavored delicately with spices and curry leaves was a flavor explosion in my mouth!Once home I’d pester mom to make it for us and she finally got the recipe from one of her friends. I’m sharing the recipe with you today as I reminisce all the delicious food I’ve had growing up.

Goan Vegetable Curry

I’ve often made this recipe with Prawns and Chicken but this is the first time that I’ve tried it using vegetables and it did not disappoint at all. The vegetables get coated with the delicious spice paste while gently simmering in the creamy sauce and hunger pangs start to set in! Its difficult to not want to eat it right away. The color here comes from the addition of the dry Kashmiri chili easily available at your local Indian grocers. I’ve also used tomato paste for extra color and flavor.

The base of the sauce is the spice paste made with fresh grated coconut (available in the frozen section of your Indian grocer) along with cumin, coriander, peppercorns, ginger, garlic and tamarind paste. Once you have the paste ready its just a matter of heating it up a bit for the flavors to come through. Since we’re making our own spice paste here, the flavor is very fresh and tastes a thousand times better. The coconut milk (full fat and not the skimmed) adds a lovely creaminess that brings this dish together and makes it so comforting. All you need is some hot steaming rice to indulge. Enjoy!

 

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Goan Vegetable Curry

Ingredients

  • 2 cups Cauliflower florets (cut them smaller)
  • 1 1/2 cup carrots peeled and diced
  • 1 1/2 cup potatoes peeled and diced
  • 2 small onions finely chopped
  • 1 medium tomato diced
  • 1 tbsp tomato paste
  • Water-1/2 cup
  • Coconut milk-3/4 cup
  • 8-10 curry leaves
  • Coconut Oil-2-3 tbsp
    • for the spice paste
  • 5 cloves garlic
  • 1 1/2 inch ginger
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp tamarind paste (available at your indian grocer)
  • 1/2 tsp turmeric
  • 1 tsp whole peppercorns
  • 8-10 kashmiri chili
  • 1/2 cup fresh grated coconut
  • 1 cup coconut milk

Instructions

  1. In a food processor blend all the spice paste ingredients into a smooth paste.
  2. In a pan heat 2-3 tbsp coconut oil and add the chopped onions and saute until slightly golden.
  3. Add tomato paste and tomatoes.Cook until tomatoes are soft and mixed nicely.
  4. Add the spice paste and mix well.
  5. Continue to cook on low heat until it becomes fragrant (about 6-8 minutes)
  6. Add the potato and carrot and let it cook for about 6-7 mins on low heat to soften them up.Add the cauliflower and mix well.Add water and coconut milk along with the curry leaves and salt and let it cook until the vegetables are tender.
  7. Check the seasonings and serve hot with rice.
https://www.sonisfood.com/2018/03/goan-vegetable-curry.html

Pua (with Bananas and Fennel) for #Holi

01 | 03 | 2018
By Soni Sinha

Its Holi the Indian festival of colors and I’ve got for you a traditional dessert called Pua that has been a staple in our family for many many years. This dish comes from the states of Bihar and West Bengal in India and tastes heavenly! In simplified terms it’s a fried version of a banana pancake without the eggs and baking powder. Mom makes this on Holi every year along with a multitude of other delicacies synonymous with this festival and I love it!

Pua (with Bananas)

The distinctive sweet anise flavor from the fennel combined with the bananas,nuts and coconut, this dessert is a culinary delight of epic proportion.The soft fluffy dumpling like texture is addictive and you just can’t stop at one! It’s not overly sweet like the Malpua which is a different and a more common version of the Pua where the pua is soaked in sugar syrup after its fried.

The process starts with mixing the batter and leaving it to rest for a few minutes before frying. The bananas are added at the last minute since you don’t want it to turn brown.The soft melt-in-your-mouth Pua with bits of nuts,coconut and fennel is just what you want for Holi!!They taste great warm or chilled and loved by kids and adults alike. Enjoy and wishing you all a HAPPY HOLI!

Here are some other Holi delicacies that you can try!

Kathal Shami Kebabs (Jackfruit Kebabs)
Hara Bhara Kebab
Aloo Gobhi
Rasgulla
Ricotta Burfi

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Pua with Banana for #Holi

Ingredients

  • All Purpose Flour- 1 1/2 cups
  • Fennel Seeds-2 tsp
  • Bananas-2(mashed)
  • Whole Milk-1 1/2 cups (plus a little more as required)
  • Sugar-3/4 cup
  • Chopped nuts (cashews or pistachios) -handful
  • Finely Chopped or grated coconut (optional)-2 tbsp
  • Oil to deep fry

Instructions

  1. In a deep mixing bowl mix the flour,fennel,sugar,nuts and coconut (if using) with a whisk until nicely mixed and no lumps remain. If the batter is too thick add a little milk and mix again.Leave it aside for 30 mins.
  2. Add the mashed banana just before frying and mix well.
  3. Heat around 2 cups of oil in a deep frying pan on medium high.You can tell when its ready by dropping a pinch of the batter.If it immediately rises to the top the oil is ready.Be very careful since its hot.
  4. Take a small round ladle and drop about half a ladle of batter at a time.Do not spread.
  5. Flip it gently using a slotted spatula and let it puff up.Cook for about 2-3 minutes on low heat on each side so that it cooks evenly.
  6. Transfer onto a tray lined with paper towel.Also if desired press each pua in between paper towels once they are cooler to touch to drain out excess oil.
  7. Serve warm or chilled.
https://www.sonisfood.com/2018/03/pua-with-bananas-for-holi.html

 

Spiced Chicken Stuffed Rolls

08 | 12 | 2017
By Soni Sinha

The excitement has begun since it’s ‘the most wonderful time of the year’! Holidays are almost here and I’m sure you all have wonderful plans of spending it with family and friends. There’s something magical about December, wouldn’t you agree? I cannot think of a more magical month that gets everyone so excited!

Spiced Chicken Stuffed Rolls

Keeping the holidays is mind I’ve come up with an easy appetizer that your guests will love. My Spiced Chicken Stuffed Rolls are delicious, flavorful and fun to eat! They take literally minutes to prepare and you can make the filling a day ahead. The ground chicken is first cooked with some spices and the mixture is then stuffed into store bought flaky biscuit dough! Yes, we’re using just that and it makes for an amazing holiday appetizer! Stuff them and bake just before your guests arrive! It’s that easy.

Spiced Chicken

Ground chicken is sautéed with onions, some ginger, garlic and few spices until cooked. I’ve also added frozen peas towards the end. The mixture must be dry and you have to make sure that all moisture has evaporated.The spices add layers of flavors to amp up the deliciousness quotient here.

Spiced Chicken Stuffed Rolls

These warm fluffy rolls are just the hand held food you need at your party!And to think that all you did was just make the filling. These soft rolls with a surprise Indian Inspired filling are sure to wow your guests and also great for a crowd. Enjoy!

Spiced Chicken Stuffed Rolls

Spiced Chicken Stuffed Rolls

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Ingredients
  

  • 1 package Flaky Biscuit Dough
  • ½ lb ground chicken
  • ½ cup frozen peas
  • 1 small onion
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp red chili optional or paprika
  • 1 tsp tomato paste
  • 1 small tomato chopped
  • salt to taste
  • 2 tbsp oil

Instructions
 

  • Thaw the biscuit dough if frozen.
  • Preheat the oven to 400 degrees F.

For the filling

  • Heat oil in a pan and saute the onions until slightly golden.
  • Add the ginger and garlic and continue to cook for about a minute.
  • Add the spices and the tomato paste.Add 2 tbsp of water if it sticks to the bottom.Add the chopped tomato.Mix well and cook until they become soft and the mixture comes together.
  • Add the ground chicken along with some salt,cover and cook until fully done.
  • If there's water in the pan take the lid off and make sure all moisture has evaporated while stirring every few minutes on a medium heat.
  • Add the peas and mix it well.
  • Check the seasonings and continue to cook for another 5-6 minutes.
  • The filling is ready.Let it cool down a bit before you start to fill.

For the Rolls

  • Take the discs out and tear each disc in half with your hands.You should have 16 small discs.
  • Take one disc and stretch it out from all sides using your fingers to make it big enough to stuff a little amount of the filling.
  • Take a tsp of the filling and bring all the sides together.
  • Roll it into a round shape and keep it face side down onto a baking sheet or pan.
  • Repeat for all the other discs.
  • Brush them with an egg wash (optional) or melted butter.
  • Bake them in the center rack in the oven for about 12-14 mins or until the rolls are golden.Keep an eye to make sure to not burn them.
  • Arrange them on a tray and serve hot with your favorite condiment.

 

 

Rasgulla-Cheese Dumplings in Sugar Syrup for #Diwali

17 | 10 | 2017
By Soni Sinha

I’m not much of a dessert person, but there are certain favorites especially few Bengali sweets that I’ve devoured since childhood and have very fond memories of. Spongy melt-in-your-mouth cheese dumplings called Rasgullas served in earthen clay pots were the highlights of many evenings at home growing-up. Sold at Bengali sweet shops, these delicious dumplings were often served along with another classic Mishti Doi (sweetened yoghurt with jaggery set in a clay pot).I gorged on them and still do whenever I get the chance!With Diwali round the corner, this amazing dessert seems just perfect to be shared on my blog today.

Rasgulla

Rasgullas are spongy sweet cheese dumplings in sugar syrup that are incredibly delicious.The sugar syrup is flavored with rose water and saffron. They’re not overly sweet like most Indian desserts and the excess syrup can be squeezed out if too sweet is not your thing. In India these desserts are easily available at any Bengali sweet shop and you can enjoy them to your heart’s content.Abroad, not so much!You make your own when those cravings become unbearable and even more so in the festive season when you miss all those delicacies.paneerThey’re not that difficult albeit a bit time consuming, since you first make the chena/paneer and then proceed with the next steps.Once you have the chena ready, its only a matter of making the dumplings and the sugar syrup.The most important part in the process is massaging the chena until it releases the fat and your palms become oily.That tells you that its ready to be shaped into balls.

The balls are then dropped into the sugar syrup to soak up all the delicious flavors from the saffron and the rose water.These can be made a day ahead, so they’re perfect for a crowd.Serve them chilled garnished with some saffron strands and see them disappear!

‘Wishing you all a very Happy Diwali and may it illuminate your life with good health and all the joys of the world‘

You can also try other festive recipes below:
Aloo Gobi
Gobhi Mussallam (Whole Roasted Cauliflower)
Ricotta Cardamom Fudge
Easy Cardamom Coconut Balls 

Rasgulla-Cheese Dumplings in Sugar Syrup for #Diwali

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Ingredients
  

  • 1 ltr whole milk
  • 3 tbsp lemon juice mixed with a little water
  • 2 cups sugar
  • 4 cups water
  • ½ tsp rose water
  • few saffron strands

Instructions
 

Making the paneer/chena

  • Heat the milk in a deep bottomed pot on medium heat stirring every few mins so that it doesn't stick to the bottom.
  • Line a strainer with a cheese/muslin cloth.
  • Once the milk comes to a boiling point add 2 tbsp of lemon juice.The milk should start to curdle.If it doesn't, add a little bit more lemon juice.Turn off the heat and let it sit for 5 mins.
  • Pour the milk through the cheese/muslin cloth.
  • Now gather the muslin cloth from the sides and rinse the chena under running water.This helps get rid of the taste of lemon.
  • Tie the ends of the muslin cloth and squeeze the excess water out and hang it for about 30 mins until all the liquid has drained out.

To make the balls

  • The chena shouldn't have too much moisture or be too dry.
  • Now transfer the chena on to a tray and start massaging (this is the most important step to get soft spongy dumplings) with your palms for about 10 mins until your palms start to become moist with the fat from the chena.
  • Alternatively you can blend the chena in your food processor for just one minute and continue massaging by hand for abt 6-7 mins until it releases oil.
  • Once it reaches that point start making small balls making sure there are no cracks in them.Keep the sizes small since they puff up while boiling.
  • Heat the sugar water solution in a large pot with enough space for the balls to double up and add rose water and saffron.Bring to a boil and cook for about 5 minutes on medium heat.
  • Drop the balls gently into the syrup while its still boiling and cover it with a lid.Lower the heat to your lowest setting and cook for about 15 mins until they're all puffed up (they double in size).
  • Let it cool and transfer the rasgullas into the fridge to chill.
  • Serve chilled garnished with a few saffron strands.