Soni's Food

Indian Inspiration!

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.

 

Indian Spiced Cabbage Mushroom Wonton Bites

27 | 05 | 2015
By Soni Sinha

Summer is finally here and its time for bbq and summer parties galore.While grilling is the main charm of summer parties, easy and convenient food ideas are always welcome when you have people over.I had some wonton wrappers in my freezer and decided to use them in an Indian Inspired appetizer that came out delicious!My Cabbage Mushroom Wonton Bites are a great way to enjoy Indian flavors and they look pretty too!

Indian Spiced Cabbage Mushroom Wonton Bites

I love the convenience of shredded green cabbage sold at Trader Joe’s and use it all the time.Its such a life saver when you’re pressed for time especially in the weeknights.This recipe calls for some onions, ginger , spices like ground coriander and garam masala that’s an essential element in any North Indian dish.The cabbage and mushrooms are then added into the mix and get coated in the aromatics. The result is a delicious filling ready to go into the Wonton wrappers.

Indian Spiced Cabbage Mushroom Wonton Bites 1

The wonton wrappers are placed onto a mini muffin tin and baked for just a few minutes until slightly golden and crispy.Once slightly cooled they’re ready to be filled with the cabbage and mushroom mixture and served with your favorite condiment.Enjoy!

Indian Spiced Cabbage Mushroom Wonton Bites 3

 

Indian Spiced Cabbage Mushroom Wonton Bites

Indian Spiced Cabbage Mushroom Wonton Bites

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Ingredients
  

  • Wonton Wrappers-15-18

Filling

  • Shredded Green Cabbage-2-3 cups
  • Sliced Baby Bella Mushrooms-2 cups
  • Onion- 1 sliced
  • Crushed Ginger-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Salt-to taste
  • Oil-2 tbsp

Instructions
 

  • Preheat the oven to 375 degrees
  • Brush the wontons with a little oil on both sides and press each wrapper into the tin so it looks like a cup and the sides will stick out.
  • Bake for 8-10 minutes until golden.

For the filling

  • In the meantime heat oil in a pan and add the onions.
  • Saute for about 2 minutes and add the ginger.
  • Mix well and add the spices. Saute for about a minute until you smell the spices.Add the mushrooms and saute until golden followed by the cabbage.
  • Add salt, mix well and cook covered for about 7-8 minutes on medium low heat.
  • Allow to cool slightly before filling the wonton cups with this mixture.

 

 

 

 

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.

 

Paneer Beet Balls- Indian Inspired

31 | 03 | 2015
By Soni Sinha

Spring has decided to show up late this season.I’m so fed up of this cold spell that has a taken a liking for the East Coast unwilling to let go.Temperatures are expected to go up this week and I’m hoping it stays that way and we get to finally welcome Spring.In order to cheer us up I decided to make these balls using some colorful Beets and Paneer.You could also use Tofu if you prefer.I love Mom’s Beet Cutlets and decided to give a spin on those.

Paneer Beet Balls

Beets scream spring to me and I love using them in my salads.But these balls are a great way to enjoy them and make for easy party appetizers too.To make the process even easier I’ve used store bought cooked beets and grated them along with the paneer before adding some nutty earthy spices like cumin, coriander and garam masala.The addition of jalapeños is essential here to balance the sweetness of the beets and you can go with either mild or spicy green chilies too.

Paneer Beet Balls-Indian Inspired 1

Serve these alongside some cilantro chutney or your favorite condiment and watch them disappear in no time.My kids loved this and I believe you will too.Its a keeper.

Paneer Beet Balls- Indian Inspired

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Ingredients
  

  • Cooked beets-3
  • Paneer-200 gms
  • ½ inch Ginger-crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam masala-1/2 tsp
  • Jalapenos or green chili-1-2 finely chopped
  • Cilantro-2 tbsp chopped
  • Cornstarch-2 tbsp
  • Salt-to taste
  • Bread Crumbs-1/2 cup
  • Oil-to fry

Instructions
 

  • Grate the beets and paneer either in a food processor or using a grater.
  • In a deep mixing bowl combine all the ingredients except bread crumbs.
  • Mix and form round balls.
  • Coat in the bread crumbs.(At this point you can keep it in the refrigerator until ready to fry)
  • Heat some oil in a small wok and fry the balls until golden.
  • Drain on a paper towel and serve hot.