Soni's Food

Indian Inspiration!

Fennel and Potato Soup

31 | 01 | 2018
By Soni Sinha

Winter months are the time when soups become a staple in our home.These days all my son wants for dinner is soup and although he loves his favorite Leek and Potato Soup , this time round I tried something different instead of leeks. I used fennel and boy was it delicious! We loved it,he loved it and I know I’ll be making it many more times in these cooler days.

Fennel and Potato Soup

If you know me, you know that I love fennel and use it a lot in my cooking.I love to combine it with cabbage in a simple Indian style stir fry or slightly roast it with some indian spices for a warm salad, but nothing comforts like a hot bowl of this delicious Fennel and Potato Soup especially when it’s cold outside!Fennel is also good for our bodies since its a natural anti oxidant.

I’ve used fresh and ground fennel here and the fragrant anise-like flavor comes through quite nicely. The potatoes are a great addition and balance the flavors in this soup. The potatoes also make it rich and creamy and all you need is a crusty bread to soak up the deliciousness. Enjoy and stay warm!

Fennel and Potato Soup

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Ingredients
  

  • 2 large fennel bulbs diced
  • 2 medium potatoes peeled and diced
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • Butter-2 tbsp
  • 1 tsp ground fennel
  • 2 % Milk-1 cup
  • Water-1 1/2 cups
  • Salt and pepper

Instructions
 

  • In a pot heat the butter and saute the onion until translucent.
  • Add the garlic and saute for another minute.Add the ground fennel and mix.
  • Add the potatoes and fennel and cover for a minute.
  • Add milk, water, salt and pepper.
  • Once it comes to a boil, cover , reduce the heat and continue to cook for about 15-20 minutes until the potatoes and fennel are fully cooked.
  • Check the seasonings.Carefully transfer into a blender or use a hand blender and blend until all smooth.
  • Garnish with some fennel fronds and serve hot.

Tandoori Turkey Sliders with Mint Raita

14 | 05 | 2016
By Soni Sinha

While sunshine and warm days still elude us, I’m hoping that the weather is only going to get better and looking forward to lots of grilling and barbecue in the coming days and weeks!Dinners are a breeze during this time of the year.Just throw in some meats, veggies in the barbecue, make a salad and you’re done!Fun to eat and flavor possibilities are endless.

Tandoori Turkey Sliders with mint raita

My Tandoori Turkey patties (you can use chicken if you prefer) are bursting with warm tandoori spices,mint, ginger and garlic.These take literally minutes to make to go on the grill.I’ve used regular store bought tandoori spice mix here.The flavors taste amazing and my kids loved them!They can also be made ahead and frozen.The patties are placed on a hot grill and cooked to perfection until golden and delicious.

Tandoori Turkey Sliders 5Indian spices add a wonderful depth of flavor to meats and poultry and this recipe is one such example where a few ingredients transform a mundane dish to something phenomenal.The tandoori spice blend consisting of aromatic spices such as coriander,cumin and cardamom is a great way to enjoy some Indian flavors effortlessly.

Mint Raita

My Mint raita is the perfectly luscious base to place these patties on.The sweet and salty raita with a hint of cumin compliments the tandoori spices well and its a great Indian spin on a traditional turkey slider. They make for delicious kids’ lunches and party appetizers with layers of lettuce,red onions and tomatoes on some mini hamburger buns.An easy and fun dish for the grilling season.Enjoy.

Tandoori Turkey Sliders with mint raita

Tandoori Turkey Sliders with Mint Raita

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Ingredients
  

  • Mini Hamburger Buns
  • 1 large tomato-sliced
  • lettuce leaves
  • ½ small red onion-peeled and chopped

for the Tandoori Turkey(or Chicken) Patties

  • Ground Turkey or Chicken- 1 lb
  • 1 small onion
  • Tandoori masala powder- 2 tbsp
  • Crushed ginger-1 tsp
  • Crushed garlic-1 tsp
  • Chopped mint- 1/4 cup
  • Salt to tatse
  • Oil to grill

Mint Raita

  • 1 cup greek yoghurt
  • ½ cup chopped mint
  • juice of 1 small lemon
  • 1 tbsp sugar
  • salt to taste
  • 1 tsp ground cumin
  • ¼ tsp red chili or paprika optional

Instructions
 

  • Mix the raita ingredients in a bowl.Keep aside or refrigerated.
  • Make a paste of the onion in your food processor.Empty in a mixing bowl and add the rest of the ingredients for the patties.
  • Make round balls in your palm and flatten them to make round patties.
  • Heat the grill or griddle pan brushed with oil.
  • Place the patties and cook on both side until golden.

to make the sliders

  • Take one half of the bun and spread some raita topped with one patty followed by lettuce,onion and tomato.Cover with the other half.Repeat with the rest.

Stir fried Quinoa with Vegetables

15 | 06 | 2015
By Soni Sinha

I like a light lunch during these hot summer days and Quinoa fits the bill perfectly.I love the fact that it’s healthy and you can dress it up pretty much any way you want.It soaks up the flavors added to it and tastes amazing.I’ve tried Quinoa with sweet and salty flavors and loved it both ways.Today I’ve made a simple stir fry packed with some vegetables for an easy lunch or dinner.The crunch of the veggies and a hint of ginger in the background is all this dish needs to satisfy your tastebuds.

Stir Fried Quinoa with Vegetables

I first tasted Quinoa in a restaurant in a salad with a sweet orange dressing and it tasted absolutely delicious!Since then I’ve been making it with various combinations and each one has come out good like this  Quinoa Aloo Tikki and my Quinoa Chickpea Stew that are easy to prepare and taste amazing!Its a pantry staple and I typically cook a big batch at a time.That way I have it ready and can use it whichever way I want.

Stir fried Quinoa with Vegetables

The flavors in my stir fry are pretty simple.I start off with browning some onions in oil and add the ginger followed by the veggies before adding the Quinoa.I love adding mint to my rice dishes and have treated this Quinoa dish is a similar fashion by garnishing it with sweet mint. It instantly adds its fresh sweet taste and works nicely with the rest of the ingredients.You could get creative and also add your choice of nuts to this dish if you prefer.Enjoy!

Stir Fried Quinoa with Vegetables 4

 

Stir Fried Quinoa with Vegetables

Stir fried Quinoa with Vegetables

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Ingredients
  

  • Quinoa-1 1/2 cups
  • Water-3 cups
  • Onion-1 large chopped finely
  • Jalapeño- 1 chopped
  • Crushed Ginger-1 inch
  • 1 cup peeled and diced carrot
  • 1 cup diced green pepper
  • 1 cup chopped Baby Bella Mushrooms
  • Mint for garnish
  • Salt
  • Oil-3 tbsp

Instructions
 

  • Rinse the quinoa and add in into a pot with water with a little salt.
  • Bring to a boil, reduce the heat, cover and cook for about 15 mis or until the water has been absorbed and the quinoa is cooked.
  • In a separate pan heat oil and add chopped onion and sauté until slightly golden.Add the chopped jalapeño.
  • Add crushed ginger and cook for half a minute and then add the mushrooms.
  • Saute until the mushrooms are golden .
  • Add the carrots along with some salt and cook for about 2-3 minutes.
  • Add the peppers and mx well.Once the veggies are cooked add the quinoa.
  • Mix well and check the seasoning.
  • Garnish with chopped mint.

 

Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

11 | 05 | 2015
By Soni Sinha

Its hard for me to walk past a cookbook in a book store without stopping to take a look while flipping through the pages.And if I happen to like it, then it gets added to my already expanding collection in my kitchen.How can you not be mesmerized by the tantalising recipes and stories in each cookbook and the knowledge you derive about your favorite cuisine.Right from the tools required to make the dishes,to the handy tips that’s always welcome while trying out the recipes, its always a great joy to own a cookbook and try recipes from it.I’m excited today to be reviewing Molly Gilbert’s cookbook Sheet Pan Suppers!Family recipes that you can bake in a Sheetpan?Who wouldn’t want that!!Less dishes to wash and and less mess.Its a godsend for anyone with a busy lifestyle and I’m in love with the book.

Hearty Ratatouille

Sheet Pan Suppers has 120 easy and delicious recipes right from mouth watering appetizers like Baked Feta and Chunky Mango Chutney (a must try) to elegant entree dishes like Salmon with Roasted Cucumber and Dilled Yoghurt sauce to a Serve-Withs section that even has a Spring Rice Pilaf (in a sheet pan!) and desserts like Fresh Brioche Cinnamon Roll!

Drooling yet?

Molly is a graduate of the French Culinary Institute, a fellow food blogger at Dunk & Crumble PLUS a recipe tester in the kitchen of Saveur.Her cookbook has something for everyone and I love her handy tips and hints that’s super helpful.The recipes are fresh and make use of ingredients in a very creative way that makes for some very elegant dishes.Its what I love the most about this book.

Hearty Ratatouille 5

The recipe that caught my eye as I was flipping the pages is a classic that I’ve been wanting to try for a long time.Its a Hearty Ratatouille with Goat’s Cheese and I absolutely loved how stunning it looked and how equally delicious it tasted!A healthy dish with colorful vegetables that’s so super easy and the addition of simple herbs like thyme and basil just works beautifully.The vegetables are perfectly soft and and you can taste the lovely tomato sauce underneath in every scoop.The goat’s cheese gives it that smooth richness that somehow rounds up the overall balance of flavors along with the vegetables and even my kids (7 and 11) loved it and went for seconds!They even helped layer the veggies with so much enthusiasm :). Its a new family favorite.I served it with some toasted French Baguette and it was one winner dinner!

Hearty Ratatouille

Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

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Ingredients
  

  • Olive Oil Cooking Spray
  • 1 can 12 ounces tomato puree
  • 3 cloves garlic thinly sliced
  • ½ medium yellow onion finely chopped
  • Kosher salt and freshly ground pepper
  • 2 tbsp unsalted butter cut into small cubes
  • 1 large red bell pepper
  • 1 large Chinese Eggplant or other long skinny eggplant
  • 1 large zucchini
  • 1 large yellow squash
  • 3-4 smallish yukon gold potatoes unpeeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp chopped fresh thyme
  • 4 ounces soft goat's cheese
  • 1 tbsp roughy chopped basil leaves
  • Crusty Bread for serving

Instructions
 

  • Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center.
  • Mist a sheet pan with cooking spray
  • Dump the tomato puree onto the prepared sheet pan.Add the garlic, onion, salt and pepper.Use a rubber spatula to spred evenly.Drop the butter cubes all over.
  • Cut the top off the pepper, pull out the seeds.Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds.
  • Trim the ends of the eggplant, zucchini and squash.Slice each into 1/8-1/4 inch.
  • Slice the potatoes the same size too.
  • Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from oe short end to the other.
  • Drizzle the veggies with olive oil.Sprinkle with thyme and some salt and pepper.
  • Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins
  • Remove the pan from the oven and turn the oven to broil.
  • Break the goats cheese into large crumbles and scatter evenly over the ratatouille.Broil to gently melt the cheese about 1 min.
  • Sprinkle the chopped basil and serve warm with crusty bread.

The Giveaway!

All you have to do is leave a comment and let me know your favorite food to cook on a sheet pan. Entries will be assigned a number and the winner selected using Random.org. The winner will be notified by email. If the winner does not respond in 48 hours an alternate winner will be selected. Contest ends on Wednesday, May 16, 2015 at 11:59pm Eastern Time. Contest is only for United States residents, with a US shipping address, and over the age of 18. There are several more chances to win the cookbook on other Weekday Supper posts (see list below). Entrants can only win one cookbook via this Weekday Supper campaign.

This Giveaway is now closed.

MORE FABULOUS SHEET PAN SUPPER RECIPES:

WEEKDAYbadge-150x150

 

Molly Gilbert’s Social Media Sites:

Facebook – Twitter – Instagram – Pinterest

Please check out the Sheet Pan Suppers Pinterest Board for more scrumptious sheet pan inspiration. And don’t forget to order your own copy of Sheet Pan Suppers. You’ll love it!

Would you like to learn a little more about Molly Gilbert? Check out this interview on the Sunday Supper website.

Disclaimer-This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Chilled Asparagus and Coriander Soup

07 | 05 | 2015
By Soni Sinha

Warm weather has finally graced us and it’s pure joy to step out these days to soak in the glory.Its also the time of the year when cooling foods and drinks are in order and the recipe I have for you today will do just that.A light refreshing Chilled Asparagus Soup might just be the perfect lunch with your Mom and cheer her up on Mother’s Day!

Chilled Asparagus and Coriander Soup

And yes, I said Chilled Asparagus Soup.For those of you who haven’t tried a chilled soup before let me tell you it tastes delicious!Smooth, rich and creamy,it cools you off while hydrating you at the same time.Give it a try.

Chilled Asparagus and Coriander Soup 4

Asparagus is one of my favorite vegetables and I just can’t seem to get enough of it during Spring. The soup comes together in minutes and I’ve flavored it with some ground coriander.I love adding ground coriander in my soups as you can see in my Carrot and Coriander and Cauliflower and Spinach Soups.I love the complex earthy undertone.I’ve used Chicken Broth but you could also use water or vegetable broth.Once slightly cooled puree in a blender and serve it with a dollop of sour cream and your favorite bread!Enjoy.

Chilled Asparagus and Coriander Soup

Chilled Asparagus and Coriander Soup

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Ingredients
  

  • Asparagus-1 lb
  • Onion-1 large chopped
  • All purpose flour-1 tbsp
  • Ground Coriander-1 tbsp
  • Chicken or Vegetable Broth-4 cups
  • Extra Virgin Olive Oil-2 tbsp
  • Salt and pepper
  • Sour Cream

Instructions
 

  • Trim the asparagus and cut into 2" pieces.
  • In a large pot heat the olive oil and add the chopped onions and saute until translucent.
  • Add the flour and mix.
  • Add the asparagus and saute for about 2-3 minutes.
  • Add the ground coriander ,salt and pepper.Stir for a few minutes.
  • Add the broth and bring to a boil.
  • Reduce the heat, cover and let it all cook for about 20-25 minutes.
  • Once slightly cooled puree the soup in a blender.
  • Chill in the fridge for at least 3 hours or even overnight.
  • Serve chilled with a dollop of sour cream and your favorite bread.