Soni's Food

Indian Inspiration!

Chiocciole with Creamy Roasted Cherry Tomatoes and Mushrooms-Guest Post at Noshing with the Nolands

27 | 03 | 2013
By Soni Sinha

Before I begin my post today,let me wish you all a Very Happy Holi, the Hindu festival of colors 🙂

I’m excited for today’s post since I’m guest posting over at my friend Tara’s blog Noshing With the Nolands!At this time of the year we all look for fresh spring flavors and gorgeous colors of all the fresh produce that’s abundant in the markets.I went with vibrant juicy Cherry Tomatoes that I absolutely love.This dish barely takes any time and is perfect for a light lunch or dinner.The roasted cherry tomatoes with garlic are so so delicious and bursting with juices in every bite!

chiocciole

chiocciole 3This recipe has been with me for quite sometime and I’m glad I finally made it!You can use any pasta of your choice.I just found the Chiocciole at my local Whole Foods and wanted to try it!The addition of mushrooms is also optional and you could just go with the cherry tomatoes and basil.Its a dish that screams spring and with Easter round the corner, this will make a perfect dish for a crowd and its easy, flavorful and looks beautiful!!

 

Chiocciole 1

My kids love this dish as much as we do!So, what are you waiting for then?Hop over to Noshing with the Nolands and check out the recipe for yourselves 🙂

 

 

Kheer (Indian Rice Pudding)

23 | 03 | 2013
By Soni Sinha

Today’s recipe is a traditional Indian Dessert often served during special occasions and festivals and talking of festivals the Indian Festival of Colors called ‘Holi’ is round the corner and is celebrated in India with lot of warmth,love and happiness.People visit each other’s houses to play Holi and enjoy the sweet treats. Its quite messy but quite fun and I have fond memories of fun filled Holi with my family and friends where we smeared colors all over each other and enjoyed all the delicious foods!

kheer

In my family food always took center-stage and the menu was planned weeks in advance.The preparation started a day early with the sweets first and every course had to have different varieties.So the appetizers typically would be Tikkis or Chaat, Dahi-wada,Shami Kebabs followed by the main course consisting of Pulao,Mutton,Stuffed Poori (fried fluffed breads),Aloo Gobhi and Aloo Baingan Saag (Potato,eggplant and spinach) followed by the Dessert round that consisted of Malpua, Gujia and this Kheer (Rice Pudding)!

kheer2

Festivals are one occasion when I indulge without holding back!We’re all allowed to indulge once in a while, aren’t we? :)This creamy, rich, decadent rice pudding uses only five ingredients but tastes absolutely amazing!!Its the perfect dessert to enjoy warm or chilled depending on the weather!Indian Rice Puddings do not have eggs or vanilla in them instead Cardamom and nuts are used to add flavor and texture.I’ve used slivered almonds but you could use cashews or pistachios or any other combination of nuts that you prefer.Its perfectly sweet, smooth and luscious!

Wishing you all a Happy Holi or as they in India HOLI HAI 🙂

kheer1

Kheer (Indian Rice Pudding)

Print Recipe

Ingredients
  

  • Raw Basmati Rice or any-1 cup
  • Whole Milk-3 cups
  • Sweetened Condensed Milk-1/3 cup
  • Cardamom crushed-1 tsp
  • Slivered Almonds-2-3 tbsp

Instructions
 

  • Wash the rice.Heat milk and rice together and bring to a boil.Lower the heat, cover and cook until rice is fully cooked (about 15 mins) stirring every now and then.
  • Lower the heat and add the condensed milk and mix evenly until all creamy.Adjust according to your taste.Add more if required.
  • Add the cardamom.Turn off the heat.Garnish with slivered almonds.
  • Seve warm or chilled!

 

 

Curried Quinoa Vegetable Soup

20 | 03 | 2013
By Soni Sinha

The weather was pretty damp and dull at the beginning of this week and I was craving for something comforting for my lunch.I had made my Quinoa Aloo Tikkis over the weekend and had some cooked leftover Quinoa.I decided to try a curried soup using the Quinoa with some veggies and coconut milk and boy was it delicious!!!One of the best soups I’ve had in a long time and the flavors were just amazing!

curried quinoa soup 3

Having a batch of cooked Quinoa opens up endless possibilities and that’s why I would recommend cooking a generous amount in one go.It freezes well and stays good in the  refrigerator for about a week.You can use it in your salads,soup,anything really!

curried quinoa 3The addition of ginger is what makes it come alive and the coconut milk and curry spice further enhances the flavors.The Red Pepper and Green Peas add their vibrant colors and sweet taste.Its pretty filling too and you don’t need more than a small bowlful at one time.Bursting with flavors and creamy this is one soup you have to try 🙂

Curried Quinoa Vegetable Soup

Print Recipe

Ingredients
  

  • Cooked Quinoa-1 1/2 cup
  • Red Peppers-3/4 cup chopped
  • Peas-1/2 cup
  • Onion chopped-1 small
  • Ginger- 1 inch crushed or grated
  • Whole Mustard-1/2 tsp
  • Jalapeño-1 chopped
  • Curry Powder-1 tsp
  • Full Fat Coconut Milk-1 cup
  • Water-1/2 cup
  • Salt-to taste
  • Coconut Oil-2 tbsp

Instructions
 

  • Cook Quinoa according to instructions.
  • In a pot heat oil and add the mustard until it crackles.
  • Add onions followed by ginger and jalapeño.Saute for about 2 minutes.
  • Add the curry powder and salt.Saute for about a minute until fragrant.
  • Add the red peppers and the cooked quinoa.Stir and mix.
  • Add the coconut milk, water,peas and mix well.Let it simmer for about 2-3 minutes.
  • Check seasonings and serve hot!

Green Garbanzo Hummus #SundaySupper

17 | 03 | 2013
By Soni Sinha

So my obsession with Green Garbanzo continues with my second recipe and this time I’ve made a delicious Hummus!!All it needs is a few minutes in the microwave and its ready to be used. l love the texture and the lovely green color that just brightens up your party platter!It even ties with our spring theme this #SundaySupper!

green garbanzo hummus

I’ve combined these with garlic and some EVOO and you just can’t beat the flavors!The Garbanzos are a little dry and need some water to help puree them but the result is fantastic!It takes minutes to make and is the perfect alternative to the traditional humus and more healthier since its full of vitamins and fiber!Serve it with pita or tortilla chips and you have one easy appetizer dip that’s different and so tasty 🙂

green garbanzo hummus1

Green Garbanzo Hummus

Print Recipe

Ingredients
  

  • Frozen Green Garbanzo Beans-1 cup
  • Garlic-2 cloves
  • Tahini Paste-1 1/2 tbsp
  • Extra Virgin Olive Oil-2 tbsp
  • Water- 1/2 cup and more if required
  • Salt-to taste
  • Lemon Juice-2 tbsp

Instructions
 

  • In a microwave safe bowl steam the garbanzos for 2 minutes.
  • In a food processor mix all the ingredients including the garbanzos and process together.Add more water if required little by little until you reach the desired consistency.Check the seasonings.
  • Serve it with pita or chips!

Our host today is the lovely Amber Poole from Mama’s Blissful Bites and the recipes lined-up for you today is sure going to give you some great ideas for a spring menu!

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

Curried Green Garbanzo Lettuce Cups (or Wraps)

13 | 03 | 2013
By Soni Sinha

I’m very excited about today’s recipe!Of late I’ve been working a lot with Green Garbanzos ever since I discovered them in the frozen section at Whole Foods!The new ‘Super Food’ to hit the American markets, they are super delicious,high in fiber,protein,vitamins,iron and are heart healthy!They have a lovely nutty flavor and since they’re already blanched and then frozen,they take no time to cook.They’re a freezer staple in my house and have become my newest obsession 🙂

curried green garbanzo

A curried version sounded fantastic and I started off by steaming these in the microwave for about 2 minutes.I’ve added scallions instead of onions since I love the flavor and the lovely color and the combination sounded wonderful!Once it was ready,another idea popped up!Why not serve them in lettuce cups instead of rice.It would taste really good on top of some crunchy Ice Berg lettuce that I luckily had in my fridge 🙂 I absolutely loved the flavors and got a thumbs up from the hubby too 🙂

curried green garbanzo2

Its a great alternative to chickpeas or peas in any dish and makes for a tasty and filling lunch or dinner!I’ve used Coconut Oil and curry powder along with some mustard seeds and toasted coconut and the whole dish barely takes 10 minutes to come together!You can eat it in a wrap or as a side dish with an Indian Inspired meal or as a salad on its own!A healthy low carb dish that’s full of delicious flavors!

Curried Green Garbanzo Lettuce Cups

Print Recipe Pin Recipe

Ingredients
  

  • Frozen Green Garbanzo Beans-2 cups
  • Iceberg Lettuce-4 leaves
  • Chopped Scallions spring onions-1/2 cup
  • Black Mustard- 1 tsp
  • Curry Powder-1 tsp
  • Jalapeños-1 chopped seeds removed
  • salt-to taste
  • Toasted shredded coconut-for garnish
  • Coconut Oil-1 tbsp

Instructions
 

  • Place the garbanzos in a microwave safe dish and microwave on high for 3 minutes.
  • Trim the ends of the lettuce and carefully peel off about 4-5 leaves.
  • Toast some shredded coconut in a separate pan.Keep aside.
  • Heat oil in a skillet.
  • Add the mustard seeds and let it crackle.
  • Add the scallions and jalapeños.
  • Add the curry powder and stir for a minute.
  • Add the steamed garbanzos and salt and cook for about 4-5 minutes until well mixed.
  • Serve the garbanzos in the letttuce cups.Garnish with toasted coconut.
  • Enjoy!