Soni's Food

Indian Inspiration!

Curried Green Beans

04 | 12 | 2013
By Soni Sinha

Green Beans have never been one of my favorite vegetables.I despised them as a kid and until my late twenties.Then one fine day, it dawned upon me to try something different.I remembered the times when we were living in the South Indian state of Karnataka where we were introduced to some great South Indian food through my parents’ friends.They made a similar version using Green Beans and also Cabbage.Although this recipe might not be the exact way its made,I’ve tweaked it to make it easy enough for me and the flavors are similar.I do remember that they cut the beans very fine, but I just leave it whole.They look prettier that way. I’ve been enjoying them ever since.

Curried Green Beans

This dish is spiced up using curry powder.You could use mild or hot depending upon your preference.The use of coconut is quite common in South Indian cooking.It adds a nice texture and crunch to the dish.You can serve this as a side dish for the Holidays.It cooks fast and is on the table in a matter of minutes.I use frozen beans but you could use fresh ones too.Couldn’t be any easier and it could easily feed a crowd.Serve alongside your favorite entree.Enjoy!

Curried Green Beans 1

Curried Green Beans

Curried Green Beans

Print Recipe Pin Recipe

Ingredients
  

  • Frozen or Fresh Green Beans-3 cups
  • Curry powder-2 tsp
  • Shredded Coconut-1/4 cup
  • Salt-to taste
  • Oil-2 tbsp

Instructions
 

  • In a skillet heat the oil and add the green beans.
  • Add the curry powder,salt and the shredded coconut.
  • Saute until the beans are cooked but still crunchy.
  • Serve hot.

 

 

 

lndian Roasted Cornish Hens

27 | 11 | 2013
By Soni Sinha

If you are anything like me, then you don’t enjoy Turkey and would settle for anything else but.I’ve never really enjoyed Turkey and there’s this after taste that’s not very pleasing to my palate.Hence,I always look for alternatives during Thanksgiving and this time I chose these little Cornish Hens.I haven’t really worked with them a lot but I find them more manageable because of their size and in my opinion the smaller a bird, the more flavorful it is.

Indian Roast Cornish Hens 1

As usual I’ve given my Indian twist to a roast dinner and why not.The addition of Indian spices liven up any meal and for those of you who’re new to cooking Indian food, this would be a great recipe to start with.My Indian Roasted Cornish Hen has been rubbed with fragrant spices,some crushed ginger,garlic and lemon juice to add tons of flavor and its a great way to spice up your holiday table.The spices are subtle and do not take away from the dish.You could use the same marinade for Turkey or Chicken.You could also marinate the bird a day in advance and refrigerate.Roast it just in time for your guests.

Indian Roast Cornish Hens

The potatoes and the carrots roast in the juices from the Hens and are absolutely delicious.Serve this dish alongside my Sweet Potato Cranberry Casserole with Almond Coconut Streusel to complete your Thanksgiving menu.

Wishing you all a Happy Thanksgiving!

Indian Roast Cornish Hens 1

lndian Roasted Cornish Hens

Print Recipe Pin Recipe

Ingredients
  

  • Cornish Hens-2
  • Carrots-3 peeled and cubed
  • Red Potatoes-4 cubed
  • Ground Cumin-1 1/2 tsp
  • Ground Coriander-1 1/2 tsp
  • Garam Masala-1 tsp
  • Paprika-1 tsp
  • Turmeric-1/2 tsp
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Juice of one lemon
  • Salt-to taste

Instructions
 

  • Preheat the oven to 350 degrees.
  • Mix the cumin,coriander,garam masala,ginger ,garlic,paprika,lemon juice and salt in a bowl.
  • Pat dry the cornish hens and rub the spice mixture generously all over and under the skin of the bird on both sides.
  • In a greased roasting tray place the potatoes,carrots and the cornish hens.Drizzle some oil all over and, bake for an hour and half until fully cooked.
  • Arrange on a serving tray and serve hot!

 

Thai Butternut Squash and Leek Curry

23 | 11 | 2013
By Soni Sinha

This dish originally started off as a casserole until I spotted the lemongrass and some coconut milk in my fridge and pantry and decided to go Thai.I have a weakness for lemongrass.I’m tempted to buy it every time I spot it.I love the earthy lemony flavor and its fragrance every time I cook with it.I use it in my soups,stews and curries like this.

Thai Butternut Squash and Leek Curry 2.jpg

I haven’t cooked a lot with Squash but I’d love to include it in our diet because its a healthy vegetable that’s also rich in fiber and beta carotene.I love its sweet taste and the fact that it can be used in both sweet and savory dishes.I particularly love its vibrant color and its just so beautiful!

Thai Butternut Squash and Leek Curry 1

I’ve also come to the conclusion that this is my most favorite Butternut Squash dish ever.The combination of Leeks and the Butternut Squash sautéed together with the lemongrass, the ginger,garlic and spices is amazing.The addition of some creamy coconut milk brings about a harmonious balance of flavors. This dish served on a bed of rice is the most comforting dinner on a cold evening.Enjoy!

Thai Butternut Squash and Leek Curry 2.jpg

Thai Butternut Squash and Leek Curry

Print Recipe Pin Recipe

Ingredients
  

  • Butternut Squash-peeled and cubed-3 cups
  • Leeks-2 cups
  • Crushed Garlic-1 tbsp
  • Crushed Ginger or Galangal -1 tbsp
  • Lemongrass-2 stalks
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Full fat Coconut Milk-2 cups
  • Oil -2-3 tbsp
  • Salt-to taste

Instructions
 

  • Cut the lemongrass and puree in a blender or food processor with a little water to make a paste.
  • In a skillet or a wok heat oil or butter.
  • Add the leeks and saute for about a minute.Add the ginger,garlic and lemongrass.
  • Saute for another minute or two.
  • Add the cumin and coriander.Saute until fragrant.
  • Add the cubed butternut squash.Mix well.
  • Add coconut milk and salt and bring to a boil.
  • Reduce the heat, cover and cook until the squash has cooked but still holds it shape (about 10 minutes).
  • Add a little water if too thick.
  • Serve hot on a bed of rice.
  • Enjoy.

 

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

17 | 11 | 2013
By Soni Sinha

Yeah you heard it right.We’re squashin’ Winter by bringing some of our favorite Squash recipes for you today.

Do you like Squash?Do you often use it in your recipes?I would really love to use it more in my cooking but I always end up roasting it or making a soup.When I heard the theme for our Sunday Supper, I decided to make something that’s not the first thing that comes to your mind when you’re thinking Butternut Squash, like these Patties that have been given an Indian Inspired makeover that tickles your tastebuds with layers of delicious flavors in every bite.

Butternut Squash and Couscous Patties 1

I  had some leftover cooked Couscous from my Couscous Tabbouleh that I made over the weekend and I decided to use some of the couscous in my patties to give it some body and also make it easier to handle.I was a bit apprehensive at first, but I went ahead and used it only to realize that it wasn’t a bad idea after all.

The inspiration for these patties is the Indian Aloo Tikki that’s a favorite street food in Northern India.I’ve made another version of the Aloo Tikki using Quinoa over here.The char marks you see is what gives these patties a unique smoky flavor combined with the sweetness of the Squash.The ginger and the spices add tons of flavor and the icing on the cake is definitely the chat masala that’s an essential component in any Tikki.You can easily find them in any Indian store.

Butternut Squash and Couscous Patties 4

The patties use a little bit of couscous, so you can taste the butternut squash in all its glory.The one thing you really HAVE to do is to let the liquid drain from the squash.I typically leave it in a colander for sometime.Once you’re past that step you can add the rest of the ingredients.Its a great way of enjoying Butternut Squash and you can serve it as an appetizer or as a side dish along with your favorite condiment or my mint chutney this Thanksgiving.Enjoy!

Butternut Squash and Couscous Patties 5

Butternut Squash and Couscous Patties 1

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

Print Recipe Pin Recipe

Ingredients
  

  • Peeled and Cubed Butternut Squash-1 lb
  • Couscous-1/2 cup
  • Water-1 cup
  • Fresh Ginger crushed-1 tbsp
  • Ground Cumin-1 tbsp
  • Ground Coriander-1 tbsp
  • Garam Masala-1 tbsp
  • Fresh Coriander chopped-1 cup
  • Salt- to taste
  • Oil- to pan fry
  • Chat Masala-to sprinkle

Instructions
 

  • Boil the cubed Butternut Squash in some water for about 10-15 until all cooked.Mash it and keep aside.
  • Bring a cup of water to a boil and add the couscous.Mix well, cover with a lid and switch off the heat.Let it sit for about two minutes.Fluff it with a fork.
  • Mix a cup of cooked couscous into the squash along with the ginger,all the spices and coriander.
  • Add salt.
  • Take a small portion in your hands to make round disks.
  • Heat about 2 tbsp of oil in a non stick pan and swirl the oil all over.Place the patties in a single layer.
  • Keep the heat on medium and let it develop a golden color on one side before flipping and repeat the process for the other side too.
  • Arrange in a tray along with some salad.Sprinkle chat masala all over.Enjoy!

This event is hosted by the lovely Heather from Girlichef and we’ve got some amazing Winter Squash recipes for your Thanksgiving table.

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper Movement

 

 

 

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
 

Salmon in Mint and Coriander Sauce #fishrecipes

13 | 11 | 2013
By Soni Sinha

Mint is by far my favorite herb.It enhances the flavor of anything you add it into and transforms mundane dishes into something special.I’ve used mint in my favorite dishes over here and here.So good.I like to mix mint with cilantro in my savory dishes to get a subtle balance of flavors without overpowering either herb.I also love Salmon.It’s packed with protein and omega 3.It does have a strong taste and some of you might find it a bit overpowering, but I’ve grown up in India and the fresh water fish in India has a pretty strong flavor too, so I don’t mind it at all.

Salmon in Mint and Coriander Sauce 2

Coming to my recipe, it has the mint and cilantro along with some cumin and coriander. The best part is that the sauce comes together in a blender and the aroma is unbelievable as it cooks.You can smell the lovely herbs and once you add in the spices, you start to get hungry.The yoghurt is a small amount just enough to add the tang and a lovely consistency to the sauce.Serve it with some hot steaming rice and you have one amazing meal.Enjoy.

Salmon in Mint and Coriander Sauce.jpg

Salmon in Mint and Coriander Sauce 4

Salmon in Mint and Coriander Sauce

Print Recipe Pin Recipe

Ingredients
  

  • Salmon fillets-4 6oz each
  • Onion-1 small
  • Ginger-1/2 inch
  • Garlic-4 cloves
  • Fresh Mint chopped-1/2 cup
  • Fresh Coriander chopped-1/2 cup
  • Yoghurt-2 tbsp
  • Ground Cumin-1 tsp
  • Ground Coriander- 1 1/2 tsp
  • Turmeric-1/2 tsp
  • Paprika or Red Chili-1/2 tsp
  • 1 Small Tomato- chopped
  • Tomato Paste-1 tbsp
  • Water-1 1/2 cups
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • Place the onion,ginger,garlic,mint and fresh coriander(cilantro) in a food processor along with a little water.Blend to make a paste.Keep aside.
  • In a skillet or a wok heat oil.
  • Transfer the mint paste into the oil and saute for about 5-6 minutes until the raw onion smell disappears.
  • Add the spices and continue to cook until all aromatic about 3-4 minutes.
  • Add the yoghurt and tomato paste and cook until you see oil separating from the sides.
  • Add the water and salt.Bring to a boil.
  • Add the Salmon, reduce the heat.Cover and cook until Salmon is fully cooked.(about 6-8 minutes)
  • Check seasonings.
  • Serve hot with some rice.Enjoy.