Soni's Food

Indian Inspiration!

Sriracha Paneer Spring Rolls for #SuperBowl

29 | 01 | 2019
By Soni Sinha

Appetizers have to be the best part of a party! There’s something about handheld bites paired with a glass of wine that makes catching up with friends even better. I love creating these easy recipes that make it look like you’ve slogged hard in the kitchen when in reality they’re surprisingly quick and easy- our little secret! With game day in mind, I’m sharing these delicious Spring Rolls that are ready in no time. But these aren’t your average spring rolls. They’re filled with paneer tossed in a bold spicy Sriracha sauce that’s packed with flavor in every bite. I made these for our cooking club and they disappeared in no time. They’re guaranteed to be a crowd pleaser at your next gathering.

I decided to go with Sriracha in this recipe because I’m currently obsessed with it. It pairs perfectly with Paneer and that spicy kick is easily my favorite part of the dish. If paneer isn’t your thing, tofu makes a great substitute. I’ve also added green peppers for a pop of color and a bit of crunch, making this dish as vibrant as it is flavorful.


Grated Paneer is sautéed with onions and green peppers along with sriracha and soy sauce. Store bought Spring/Egg roll wrappers are all you need for this. Just fill and roll them and you’re ready to go. Deep fry to a crisp golden just before serving. A tad different from your average spring rolls these are a tasty treat for the Super Bowl or any gathering! Enjoy.

Sriracha Paneer Spring Rolls
Sriracha Paneer Spring Rolls

Sriracha Paneer Spring Rolls

Soni
Delicious spring rolls with sriracha paneer filling are an easy appetizer idea for the SuperBowl or any party!
5 from 1 vote
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Ingredients
  

  • 250 gms paneer grated
  • 1 large onion chopped fine
  • 1 large green pepper diced
  • 1 tbsp ginger garlic paste
  • 2 tbsp soy sauce
  • 3 tbsp sriracha
  • 2 tsp white pepper
  • salt to taste
  • 3 tbsp oil+more to deep fry
  • 1 pkt spring roll/egg roll wrappers

Instructions
 

  • In a skillet heat the oil  and saute onions until translucent.Add the ginger garlic paste and cook for a minute.With the heat on high add the peppers, soy sauce,sriracha and cook for another minute.Add the grated paneer and mix well.Add salt and white pepper.Check the seasonings.Add more sriracha if preferred.Fill each spring roll wrapper with about 2-3 tsp of the filling and roll as shown in the pic.Seal the edges with water.
    In a deep skillet heat oil on medium and deep fry the rolls until cooked on the inside and crisp golden on the outside.Serve hot with sriracha ketchup (equal amounts of sriracha and ketchup).

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. It’s 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 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.

Swedish Apple Pie for the #Holidays

20 | 12 | 2018
By Soni Sinha

Apple desserts are an all-time favorite over here. My kids love anything with apples in it and I’m always looking out for apple dessert recipes to try. Given the copious amounts of pie we consumed over Thanksgiving at various dinner parties I was looking for a crust less pie dessert for the holidays and stumbled upon Swedish Apple Pie that sounded just about right. I had some tart apples lying around (always have them on hand!) and decided to put them to use. Given the stress of planning out holiday parties, this easy dessert is a sure shot winner in my books and great for a crowd.

Of all the recipes I saw online I shortlisted this and this and adapted them to make my own version of a Swedish apple pie. Not sure if the Swedes would call this their original apple pie but I do know that it tastes phenomenal and was a huge hit with my kids. Classic apple-cinnamon combo is what works its magic here as the flavors are spot-on.Warm baked apple desserts topped with ice cream are my weakness in these colder months!I know for sure that I’ll be making this over and over again.

Swedish apple pie

Swedish Apple pie is somewhere in-between a pie and apple crisp. Instead of layering the apples and flour mixture I just mixed the apples into the batter and that resulted in a flaky crumbly texture resembling a crisp.If you want it to look more like a pie crust I suggest you layer the apples first and top it with the batter. I used my cast iron pan to bake it and it baked perfectly.I topped mine with some vanilla ice cream and its disappearing fast!An unique twist to a traditional apple pie this crowd pleasing dessert is ideal for the holidays!Enjoy and wishing you a joyous holiday season!

Here are some other dessert ideas for the Holidays!

Peanut Butter Blossoms

Nutella Swirl Cheesecake Bars

Cream Cheese Chocolate Chip Cookies
swedish apple pie

Swedish Apple Pie

Soni Sinha
A crustless pie with the texture of an apple crisp, this Swedish Apple Pie is just perfect for the holidays!
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Course Dessert
Cuisine swedish
Servings 6

Ingredients
  

  • 4 medium granny smith apples peeled and diced
  • 2 tsp cinnamon
  • 3 tsp brown sugar
  • ¼ cup whole wheat flour
  • ¾ cup plain flour
  • 1 cup sugar
  • ½ tsp salt
  • ¾ cup melted butter
  • 1 egg
  • 1 tsp vanilla

Instructions
 

  • In a bowl toss the apples with cinnamon and brown sugar.
    In another bowl mix egg,butter and vanilla.
    Mix the flours,sugar,salt and add into the wet ingredients.Add the apples.Mix well.Grease a cast iron pan with some cooking spray.Spread the mixture evenly.Bake on 350 degrees for 40 mins or until a toothpick inserted in the center comes out clean.

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

Pumpkin Bourbon Pudding

21 | 11 | 2018
By Soni Sinha

I’m sure you’re busy prepping for tomorrow, but in case you’re still looking for some last-minute dessert ideas for Thanksgiving, then you’ve come to the right place.As much as I love making my Cream Cheese Pumpkin Pie for Thanksgiving, this time I’m going with these Pumpkin Pie Truffles and something else that’s equally wonderful at this time of the year. Pumpkin Bourbon Pudding is an easy baked dessert that I discovered here and have been making it for some time now. My guests love it and it tastes amazing (bourbon might have something to do with that!).
With temperatures as low as they are tomorrow an easy boozy Thanksgiving dessert sounds just about perfect to warm us all up don’t you think?

Pumpkin Bourbon Pudding

I have never shared boozy desserts with you in the past and this is just the beginning, so stay tuned for more coming your way as we celebrate this holiday season. This luscious pudding has all the lovely flavors of a pumpkin pie but without any of the effort involved and it’s also great for a crowd. The flavors are spot on with aromatics such as cinnamon, nutmeg, ginger and all spice and the aroma is to die for. That’s what I love about baking in the fall!

Pumpkin Bourbon Pudding

The batter bakes into this smooth velvety pudding that you just have to dig your spoon in and savor! The ingredients are all mixed in one bowl and baked until all warm and a pudding-y consistency.You can make the toppings as festive as you like with wafers, crushed pecans/nuts, ice cream, whipped cream or anything that screams thanksgiving to you. I love mine simple with some with rolled oats as in this recipe! An easy crowd pleasing dessert that I’m sure you’ll be making over and over again like I do!

Happy Thanksgiving and may it bring health, wealth and joyous moments to each and every one of you!Enjoy!

Here are a few other Thanksgiving recipes that you might enjoy-
Indian Roasted Cornish Hens
Stir Fried Brussels Sprouts with Cranberries
Sweet Potato Cranberry Casserole with Almond Streusel

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Pumpkin Bourbon Pudding

Ingredients

  • 2 tablespoons bourbon
  • Nonstick cooking spray
  • 1 slightly beaten egg white
  • 1 slightly beaten egg
  • 1 15 oz can pumpkin
  • 1 5 oz can (2/3 cup) evaporated milk
  • 1/2 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup quick-cooking rolled oats
  • 2 tablespoons brown sugar
  • 2 teaspoons melted butter

Instructions

  1. Lightly coat 4-5 small jars or 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place jars or souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.
  2. In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
  3. Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish.
  4. Transfer to wire rack.Serve warm.

https://www.sonisfood.com/2018/11/pumpkin-bourbon-pudding.html