Soni's Food

Indian Inspiration!

Eggplant in Garlic Sauce

09 | 01 | 2019
By Soni Sinha

My first post in the new year is an all time favorite Eggplant dish that I’m sure you’re going to love. Its an easy side dish to accompany your noodles or fried rice and although it’s very oily I’ve tried to use a little less oil here.:) I’m not very fond of eggplants but this dish really appealed to me when I had it for the first time in a tiny Chinese restaurant in China Town in London. Tender glossy eggplants sautéed with garlic and soy sauce and that hint of sweet and salty in the background was an absolute delight. I’ve been making it ever since and it’s so easy!

This recipe uses Asian Eggplants that are elongated and have a purple skin. You can use any long eggplant for this recipe. They can be cut into thin long strips or diced into smaller pieces like I’ve done here.

eggplant in garlic sauce

I absolutely love garlic and any dish that uses generous amounts of garlic is a sure shot hit in my books. The flavor of the pungent garlic is what’s prominent in this dish. The sauce is a mix of soy sauce, a little rice wine, Chinese black vinegar or balsamic vinegar, some sugar and a little salt. It’s a delightful mix of flavors that spark up this easy and popular stir fried eggplant dish that comes together in less than 30 mins. Enjoy!

eggplant in garlic sauce

Eggplant in Garlic Sauce

A popular Chinese vegetarian dish this Eggplant in Garlic sauce sparks with flavors from garlic,soy and black vinegar that results in a slightly sweet and salty sauce that tastes amazing!
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Cuisine Chinese

Ingredients
  

  • 2 Asian Eggplants diced
  • 2 large garlic cloves minced
  • 1 tbsp soy sauce
  • 1 tbsp chinese black vinegar or balsamic vinegar
  • 1 tsp rice wine
  • ½ tsp sugar
  • 3 tbsp canola oil
  • ¼ tsp salt

Instructions
 

  • Add the diced eggplants into a pot of water with some salt and let it sit for about 15 mins.Drain and pat them dry.
    In a bowl mix the soy sauce,vinegar,rice wine,sugar and salt
    In a wok heat 2 tbsp of oil. Saute the eggplants on high for a 2-3 mins on one side and flip them over.Cook for another 2-3 minutes on the other side or till they’re slightly golden and tender. Transfer them on to a plate.In the same wok add a tbsp of oil and cook the minced garlic on low heat until they begin to change color making sure to not burn them.Add the eggplants along with the sauce mix.Mix well and cook for another minute.Transfer into a serving bowl immediately.Garnish with spring onions.Serve hot.

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

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.

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.

 

 

 

Gobhi Musallam (Whole Roasted Cauliflower) for #Holi

12 | 03 | 2017
By Soni Sinha

It’s Holi, the festival of colors and we’re celebrating! While I’ve shared my Hara Bhara Kebab and Kheer (rice pudding) with you in the past for Holi, the recipe I have for you today is apt for this festive occasion. Its a Mughlai recipe from Northern India called Gobhi Musallam meaning whole cauliflower and it’s a stunning dish that easily becomes the center piece of any table. It’s a unique way to enjoy cauliflower proudly standing in all its glory.

Gobhi Musallam

Cauliflower is one of my favorite vegetables and I’m always looking to expand my repertoire of cauliflower recipes. This dish has been on my list for quite sometime and I finally got around to making it using this recipe. I’ve had it on numerous occasions but never tried it myself until now and I have to tell you that it’s absolutely delicious! Even more so when it’s homemade! The best part is that it looks and sounds like a complex dish but you’ll be surprised to know that its actually pretty easy.The process starts with blanching the cauliflower and preparing the creamy sauce. The cashews have to be soaked for at least a couple of hours before you start the process. The mix of onions, ginger, garlic, spices and tomato is sautéed and then blended in the food processor along with the soaked cashews. The spice paste is then poured all over the cauliflower and baked in the oven until tender. You can make the spice paste ahead of time and bake it on the day. Its a great recipe for parties and gatherings and popular with guests.

The flavors from the spices coat the cauliflower and its ready to be devoured with your favorite bread. This dish is a culinary delight and goes to show the depth of flavors in the Indian subcontinent and the different cooking techniques that differentiate the phenomenal from the mundane. This is phenomenal. Enjoy and Happy Holi!

Gobhi Musallam (Whole Roasted Cauliflower)

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Ingredients
  

  • 1 medium Cauliflower whole
  • 10 Cashew nuts
  • 1 large Onion chopped
  • 2 Tomatoes chopped
  • 5 cloves Garlic chopped
  • ½ inch Ginger chopped
  • 1 teaspoon ground Cumin
  • 1 teaspoon ground Coriander
  • 1 teaspoon Red chili powder powdered dried red chilies
  • 1 teaspoon Garam masala
  • 2 teaspoons Kasoori Methi Dried Fenugreek Leaves
  • ½ teaspoon Turmeric
  • Coriander leaves for garnish
  • Salt
  • Oil-3 tbsp and 1 tbsp to drizzle

Instructions
 

  • Heat the oven to 395 degrees F
  • Soak the cashews in some water for 2 hours.
  • In a tray cut the outer part(green stem) of the cauliflower.
  • In a deep pot bring to a boil enough water with a tsp of turmeric and salt to submerge 3/4 of the cauliflower.Let it boil for 5 mins on one side.Gently flip the cauliflower upside down and let it boil for 5 mins on the other side.Strain the cauliflower and keep aside.
  • In the meantime heat oil in a pan and saute the onions, ginger and garlic until onions become translucent.
  • Add the chopped tomato and all spices except kasoori methi.
  • Cook on medium heat with a little salt until tomatoes are soft.Let the mixture cool down.
  • Once cooled blend the mixture along with the soaked cashews to form a smooth paste.
  • Heat a tbsp of oil in the same pan and transfer the paste.Add kasoori methi,salt and cook for a few mins.
  • Place the cauliflower in a oven proof dish and pour the spice paste all over covering it completely.Drizzle a tbsp of oil all over and bake it in the oven for 30 mins.
  • Once ready take it out of the oven and garnish with coriander leaves.Serve hot.