Soni's Food

Indian Inspiration!

Mozzarella Eyeballs for Halloween!

20 | 10 | 2013
By Soni Sinha

Today I’ve got for you these delicious eyeballs made of Mozzarella Balls and Pimento Stuffed Olives.These are served on some Homemade Marinara Sauce for a tasty appetizer for Halloween.The inspiration came from here and I thought it was a great way to serve mozzarella balls and much more fun for the kids too!I used Pimento stuffed olives and used my 1/4 tsp stainless steel measuring spoon to scoop a small portion of the mozzarella balls just enough to fit the olives.

Mozzarella Eyeballs 1

I served these eyeballs with my home made marinara sauce that’s a weekly staple in my house.Its super easy,has tons of flavor and makes my life much easier.I typically make a jar of this sauce and keep it in my refrigerator to be used all week for our meals, kids lunches,soups etc etc.Way better than the store bought stuff any day.

Mozzarella Eyeballs

 

Mozzarella Eyeballs for Halloween!

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Ingredients
  

For the Mozzarella Eyeballs

  • Small Fresh Mozzarella Balls-15
  • Pimento Stuffed Olives-8
  • Measuring spoon
  • Marinara Sauce-1 cup

Homemade Marinara Sauce

  • Onion-1 large chopped
  • Garlic-3 Cloves crushed
  • Carrot-2 peeled and chopped
  • Celery-2 stalks chopped
  • 28 oz can of Crushed Tomatoes
  • Dried Oregano-2 tsp
  • Salt-to taste
  • Extra Virgin Olive Oil-3 Tbsp

Instructions
 

Marinara Sauce

  • In a pot heat the olive oil and add the onions.Saute until transparent.
  • Add garlic,salt and pepper.
  • Add the veggies and saute for about a minute.
  • Add the crushed tomatoes,oregano,salt and bring to a boil.
  • Reduce the heat,cover and cook until veggies are tender.
  • Add a little water if too thick.Check the seasonings.
  • Puree the sauce in a blender once its cool.
  • Transfer into a jar to be used in your pasta,soups etc.It stays good for upto a week.

Mozzarella Eyeballs

  • Using a 1/4 tsp measuring spoon scoop out the top part of the mozzarella balls and and slice a little bit from the bottom to make it stand.
  • Slice each pimento stuffed olive into half and insert each half into the mozzarella balls to resemble eyeballs.Press with your hand.
  • Spread the marinara sauce at the bottom of your serving plate and arrange the eyeballs over it.Enjoy.

 

 

 

 

Pumpkin Bread Pudding

14 | 10 | 2013
By Soni Sinha

I’m trying to immerse myself in my kitchen and as I try and regain my strength, I’m sharing with you this old post, my Pumpkin Bread Pudding that was written when Papa was still alive, days were brighter and the weather was gorgeous.

Pumpkin Bread Pudding 1

The pretty hues of orange,yellow and red is breathtaking and it brings about a new energy in me.I get all excited to start making those lovely dishes that scream autumn.Dishes that use warm spices using the produce in season like Apples,Pumpkins and Sweet Potatoes!Oh the redolence of cinnamon,the orange colored treats,soups, stews and desserts!And that’s what I’ve got for you today, a decadent rich moist Pumpkin Bread Pudding warm from the oven,with the thick custard with warm spices and pumpkin puree,combined with Cinnamon Raisin Bread ready to be devoured.Its everything I associate Autumn with, the orange color,the spices, the pumpkin, the aroma and it’s absolutely delicious!

Pumpkin Bread Pudding 2

Pumpkin Bread Pudding

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Ingredients
  

  • Cinnamon Raisin Bread-1 loaf cut into cubes
  • Pumpkin Puree -1 15oz can
  • Eggs-3
  • Whole Milk-3 cups
  • Packed Brown Sugar-1 cup
  • Pumpkin Pie Spice-2 tsp
  • Vanilla Extract-1 tsp

Instructions
 

  • Preheat the oven to 300 degrees.
  • Grease the bottom and sides of an oven proof dish.
  • Mix all the ingredients in a large bowl until well blended.
  • Add the bread cubes and let the mixture sit for 10 minutes.
  • Pour into the dish and bake for about an hour and 15 mins or until a knife inserted in center comes out clean.

Pumpkin Bread Pudding 3

 

 

 

 

 

Grieving for Papa

07 | 10 | 2013
By Soni Sinha

“Today I know what loss is
today I know that life is uncertain
today I know what sorrow is
today I know that life is to treasure
today I struggle to contain my tears
as I’m flooded with your memories
Papa I miss you so much
Wish you’d stayed a bit longer
Wish you didn’t have to leave so soon
Wish all this was just a bad dream
And things would go back to being the same”

 

Papa

These past couple of weeks have been the toughest in my life.I lost the man who taught me how to cook,my ideal, my inspiration,my hero.
My Papa.He suffered a Cardiac Arrest in the early hours of September 21st 2013 unexpectedly.He was 67.

The man who loved life and enjoyed every moment with great zeal.A great cook,a connoisseur of good food and whiskey, a man of great style and charisma he left a lasting impression on everybody he met.Never the one to complain or feel negative he always looked at the brighter side of life in every situation.A man of high morals he taught me to be honest, to love and respect every individual.Through him I learnt that family is the most important thing in life.He truly made this world a better place.

Papa had no illness,no signs or symptoms or any discomfort that would give us even the slightest indication that something was wrong.In fact just a couple of months ago he had undergone a full check-up with perfect numbers.That dreaded phone call keeps playing in my head as I’m still shocked and it all seems so surreal.I always assumed that Papa was invincible,that nothing could happen to him since he was actively working,had no weight issues.I always prayed for my parents’ long life , but now suddenly I realize that nothing is certain anymore.Life can shock you at any given time.The only thing that brings some comfort is that he went peacefully,without any pain, any suffering in an instant.Probably the best way to leave this world.

I was fortunate enough to have spent time with him in July when he talked about visiting me next year.He was happy that I could come visit him.He cooked his world famous Mutton for me and I cooked my Tandoori Fish for him that he really enjoyed.

Little did I know, that it would be the last time, I was spending time with him.
Little did I know, that when he waved goodbye to me at the airport,it was his last goodbye to me.
Little did I know, that when he hugged me,it would be our last.I should have held on for a bit longer.
It turned out to be the most special trip of my life and I have fond memories that will stay with me forever.

I’m finding it very difficult to start cooking again but I know that Papa would want me to get back into my kitchen and continue doing what I love to do.He worked till the last day of his life and would want me to do the same.

I want to thank each and every one of you who’ve sent me your condolences in your emails,messages and phone calls and your offer to help in this difficult time.It really means a lot.

I’m left with a huge vacuum in my life that can never be filled and I’m trying to come to terms with the fact that I’ll never see him again.
I’m so blessed to be his daughter and forever grateful to him for being there for me always.

Goodbye Papa.I love you and miss you each day every day.

 

 

 

 

 

 

 

 

“Fall Foods” SundaySupper preview! #SundaySupper

19 | 09 | 2013
By Soni Sinha

“The warm autumn sun
gleaming through my window
engulfs me
with its radiance,
the cool autumn breeze
the trees swaying,
the leaves dancing
to the tune of the winds,
as I open my eyes
I rejoice
at the beauty
that autumn brings”

As we welcome this gorgeous season I am so excited to be hosting my first ever Sunday Supper and any guesses for the theme this coming Sunday? Well, no surprises there since its also the first official day of “Fall”!

Please join us on Sunday to see these amazing ‘Fall’ recipes!Right from drool worthy starters,entrees, dessert to drinks, we’ve got it all covered!!

Amazing Breakfasts/Brunches

Outstanding  Soups,Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

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Don’t forget to 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 EDT. 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.

 

 

Thai Chicken Lettuce Wraps

15 | 09 | 2013
By Soni Sinha

Ground meats are a staple in my freezer and I use them all the time!They can be used in so many exciting dishes,such as meatballs for your spaghetti, a big bowl-full of your favorite chili, Indian curries with hot steaming rice or my Lettuce Wraps that are super easy and delicious.Wraps are a great family favorite here and I love to experiment with different flavors.Recently,when I was looking for an excuse to use leftover coconut milk in my refrigerator, I came up with the idea of making these Thai lettuce wraps using some Red Curry paste (that I always have on hand).I added some crunchy peppers and beans and voila,these amazing Thai Chicken Lettuce Wraps were born!

thai chicken wraps

I’ve used ground chicken here, but you could substitute any ground meat on hand.Veggies are totally up to you.Use any crunchy vegetable of your choice and that also goes for the lettuce.Use any green leafy vegetable that can hold the filling.Its a delicious appetizer,entree for your family and a great way to add more variety into your diet!

Thai Chicken Wraps 1

My kids had so much fun biting into the crunchy lettuce and it was great to see them enjoy this nutritious meal with so much enthusiasm!The ground chicken tastes amazing with the red curry paste that consists of a mix of galangal,lemongrass and fragrant spices and when mixed with coconut milk oozes that wonderful Thai aroma.Enjoy!

Thai Chicken Lettuce Wraps

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Ingredients
  

  • Butter or Iceberg Lettuce -5-6 leaves

For the filling

  • Ground Chicken-1 lb
  • Shallots-2 diced
  • Garlic minced-1 clove
  • Ginger crushed-1/2 inch
  • Peppers any color-1 cup
  • Frozen Green Beans-1/4 cup
  • Red Curry paste-1 tbsp
  • Coconut milk-1/4 cup
  • Salt- to taste
  • Oil-1 tbsp
  • Fresh basil

Instructions
 

  • In a skillet or wok heat oil and add the shallots.
  • Add ginger and garlic and saute.
  • Add the red curry paste and mix well until aromatic.
  • Add the ground chicken and cook until its cooked through stirring frequently.
  • Add the peppers,beans and salt.Saute for about 4-5 mins.
  • Stir in the coconut milk and mix well.Add chopped fresh basil.
  • Serve 2-3 tbsp of the filling in each lettuce and enjoy.