Soni's Food

Indian Inspiration!

Easy Vegetable Chowmein

21 | 01 | 2013
By Soni Sinha

With kids’ activities, homework, projects, weeknights tend to get really busy and that’s when you have to think of quick and easy recipes that are nutritious and tasty!One such easy option is to have a Noodles night, where Vegetables take center stage!My Vegetable Chowmein is packed with flavor, colorful veggies and comes together easily in a matter of minutes.You could use any Noodles you prefer for this recipe.I’ve used the brand ‘Ching’s’ available at my Indian Grocers.Ramen Noodles works really well too!

noodles

Indo-Chinese foods are very popular all over India and used to be our favorite take out choice almost every week!A typical Indo-Chinese menu consists of Chowmein, Chilli Chicken/Chilli Paneer,Manchurian Dishes amongst others and there’s ample choice for both Vegetarians and Non Vegetarians.The recipes are developed for the spicy Indian palate!They’re absolutely delicious albeit a bit greasy, but that’s the advantage of making them yourself, since you control the quality of ingredients.If you get a chance you should try them, since they’re very different from the authentic Chinese foods, but tasty nevertheless 🙂

veggies

My kids love to eat their veggies in Noodle dishes better than any other and I wonder if its the crunch or color or a combination of the two!And that’s why I make this dish so often!I start by boiling the noodles for two minutes, not any longer, since the noodles loose their texture!Once boiled I immediately run them in cold water.If you notice them sticking you can add a tablespoon of vegetable oil and mix them.The sauce is a mix of sweet and spicy,and its just my personal preference.I also use some Sriracha for the heat element along with Vinegar for some tang,Soy Sauce and some Ketchup!Its bursting with flavor and is absolutely delicious!

 

Easy Vegetable Chowmein

Delicious and flavorful, Vegetable Chowmein for an easy weeknight meal!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • Ching's Noodle or any other-1 pack (150 gms)
  • Onion-1 sliced
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Baby Bella Mushrooms sliced-2 cups
  • Green Peppers capsicum-1 large or 2 small- sliced
  • Carrots-2 large peeled and sliced lengthwise
  • Vegetable Oil-2 tbsp
  • Salt-to taste
  • Pepper-1 tsp
  • For the sauce
  • Soy Sauce -2 tbsp
  • Tomato Ketchup-2 tsp
  • Sriracha or hot sauce -1/2 tsp
  • Vinegar-2 tsp

Instructions
 

  • Boil the Noodles according to the instructions.Place under running water sread on a platter.Leave to dry while you prepare the veggies.
  • In a wok,heat oil and add the onions and saute for about a minute.Add the ginger and garlic and sauté for another minute.
  • Add the rest of the veggies and saute for another two minutes.
  • Add the sauce and noodles.Stir to mix evenly.Check the seasonings.Serve hot!

noodles1.jpg

Quinoa Potato Cakes (Quinoa Aloo Tikkis)

16 | 01 | 2013
By Soni Sinha

Quinoa is one of my most favorite grains to cook with these days.I love the fact that it can be cooked on its own or combined with other products to create a variety of dishes!My recipe today is an Appetizer/Snack or even Breakfast combining Quinoa and Potatoes.If you’re familiar with Indian Foods you must have heard of Aloo Tikkis that are these yummy potato cakes made with Indian Spices!If you’ve been to Delhi,you must have come across lots of street stalls selling Aloo Tikkis,Chaats,Chole, Pani Puri to name a few, cooked right in front of your eyes!The Street foods in India are to die for and just writing about them makes my mouth water 🙂 In an attempt to quench my insatiable appetite for Delhi Street Foods, I came up with this recipe that’s both healthy and delicious!!

quinoa tikkis:patties

The process involves boiling the potatoes and cooking the Quinoa.Once they’re cooked I mix them with some Indian Spices readily available at your grocery stores and pan fry the ready patties with a little oil until they’re all nice and golden!If you’re looking for a great Quinoa recipe that’s a tad different from the usual but packed with flavor, then this is for you.It tastes just like a Aloo Tikki, but is healthier and has a nice texture!

quinoa tikkis 3

Quinoa Potato Cakes (Quinoa Aloo Tikkis)

Healthy and Delicious Quinoa Potato Cakes/Tikkis for a great Appetizer, snack or breakfast!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Quinoa Cooked-1 cup
  • Potatoes large-2 boiled (1 1/2 cups apprx)
  • Fresh Crushed Ginger-1/2 inch
  • Ground Cumin-1 1/2 tsp
  • Garam Masala-1 tsp
  • Fresh Coriander-1/2 cup
  • Jalapeños green chillies-2 chopped
  • Salt- to taste
  • Oil-to pan fry

Instructions
 

  • Cook the Quinoa according to the instructions.
  • Boil the potatoes until tender.Drain and allow to cool and mash.
  • In a deep bottomed vessel, add the Quinoa, mashed potatoes,ginger, cumin, garam masala,japalenos,coriander and salt.Check the seasonings.
  • Made round patties with the mixture.
  • In a skillet heat about 2 tbsp of oil on medium heat and place the patties.Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
  • Arrange on a platter with some salad of your choice and some sauce or chutney!
quinoa aloo tikkis4

Pumpkin Donut Puffs #SundaySupper

13 | 01 | 2013
By Soni Sinha

In May 2012,I received an invitation to join a group called SundaySupper.At that time I’d just heard about them, but didn’t know much.I accepted the invitation.Little did I know that in less than a year’s time it would become a huge movement to bring back Supper Around the Family Tables in homes across America!An initiative started by the lovely Isabel of FamilyFoodie our group now consists of a vast number of bloggers who inspire each other and so many people out there to serve homemade meals and bring families together at mealtimes!As #SundaySupper celebrates its First Anniversary I feel very fortunate to be a part of this amazing community that has inspired,educated, supported and nurtured the blogger in me.Its a community filled with some of the most amazing people I’ve come to know and become friends with!

pumpkin donut puffs

As part of this celebration we’re cooking dishes inspired by our #SundaySupper members in the past year!I’m very excited to choose a recipe of one of my most admired friends from this group Nicole @Daily Dish Recipes and I’m making her Pumpkin Donut Puffs!The moment I saw this recipe at our #SundaySupper Event  I knew I had to try these!Our family loves Pumpkin desserts and this was no exception!

pumpkin donut puffs3

These puffs are soft,fluffy, and oh so delicious!The only change I made to Nicole’s recipe was adding Cinnamon and lowering the amount of Pumpkin Spice, since my kids find it a bit overpowering. Everything else is the same.It came out delicious and we’re enjoying these little puffs as a cute little snack 🙂 Thankyou Nicole for a wonderful recipe!

Pumpkin Donut Puffs #SundaySupper

Soft puffs using Pumpkin for your dessert or snack!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 Puffs

Ingredients
  

  • All Purpose Flour- 1 3/4 cups
  • Baking Powder- 2 tsp
  • Salt-1/2 tsp
  • Pumpkin Pie Spice-1 tsp
  • Cinnamon-1 tsp
  • Vegetable Oil-1/3 cup
  • Brown Sugar- 1/2 cup
  • Egg-1
  • Vanilla Extract- 1 tsp
  • Pumpkin Puree-3/4 cup
  • Milk-1/2 cup

For Cinnamon Sugar Coating

  • Melted Unsalted Butter-1 stick
  • Sugar- 2/3 cup
  • Cinnamon-2 tbsp

Instructions
 

  • Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
  • Combine the first five dry ingredients in a bowl and whisk.
  • In a separate bowl, mix the oil, brown sugar,egg,vanilla, and pumpkinMix well.
  • Pour the liquid into the dry ingredients and blend until combined. Don’t over mix.
  • Fill a mini muffin tin up with batter almost to the top of each cup. Bake for about 10-11 minutes or until a toothpick comes out clean
  • For the Cinnamon Coating
  • Melt a stick of butter in a small bowl.
  • In another small bowl, mix the sugar and the Cinnamon.
  • While the donuts are still warm, dip them first in the melted butter and then roll them in the Cinnamon Sugar mixture.
  • Place on waxed paper or cooling racks to finish cooling.
  • Enjoy!
Join us in our celebration! Visit these blogs and see how each one is celebrating Sunday Supper’s birthday:

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

What a fun event filled with such good food! I only wish I could actually taste each one. Oh wait! I can. I have the recipes. Time to get cooking…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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.

Masala Chai and a Teapan!

10 | 01 | 2013
By Soni Sinha

A week ago I was contacted by a company called GITADINI.

Gitadini is a unique store that specializes in affordable Modern Home Accessories and Products that are very stylish and Indian Inspired.The owners are personally involved with each and every product right from concept,design to testing and production and you won’t find their products anywhere else!

gitadini.jpg

They wanted me to review their 2 Quart Straining Saucepan/Teapan.For an avid tea drinker like me,reviewing this Teapan seemed like the perfect thing to do and the moment it arrived, I couldn’t wait to make my next cup of tea 🙂 Its made of Stainless Steel that is non reactive and boils efficiently with a capsulated bottom to evenly distribute heat.The built-in strainer strains tea leaves,tea bags,sauces,vegetables,pasta without needing a separate colander or strainer.Its perfect for boiling water,heating milk or tea,cooking pasta or vegetables,melting butter or chocolate and blending and straining sauces.

Gitadini tea-pan

Being an Indian, a nice warm cup of Masala Chai first thing in the morning especially in these winter months is almost a necessity!!I started by pouring some water along with some spices into this pan.The first thing you notice is the long comfortable grip handle that makes lifting or pouring so much easier.Once my tea was ready,I was amazed that after using a separate strainer for so many years,this seemed so easy to strain!The strainer worked perfectly keeping away my tea bags and the spices.The other great feature are the pouring sprouts on both sides that make pouring totally mess and spill free!I didn’t have to reach out to my kitchen towel to wipe off any mess.Cleaning is hassle free, since its also dishwasher safe!

You have to keep in mind though that the strainer is not meant for loose tea or small particles.I can see myself using this every day :)I also received their gorgeous  Yin Yang Storage Bin Set for reviewing this Teapan. Thank you so much Gitadini for sending me your beautiful products!!

masala chai4

My Masala Chai is extremely easy to make.In India I used to wake up to the fragrance of sweet cinnamon and ginger every morning that went in our Chai!The spices along with the ginger is brought to a boil and slowly simmered for some time, so that the flavors develop before you add the tea.Once the tea is added let it boil for a few more minutes, until you see the desired color that you prefer.Once ready just strain and enjoy!I prefer Yellow Label Tea due to its mild flavor and subtle taste.I get mine from my Indian Grocer.You could use any brand that you prefer.

masala chai

Masala Chai and a Product Review!

Recipe Type: Beverage,Drink
Cuisine: Indian
Author: Soni Sinha
Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Serves: 2
Delicious Masala Chai Tea to warm you up with aromatic spices and ginger!
Ingredients
  • Water-1 cup
  • Milk 2%-1 cup
  • Fresh Ginger-1/2 inch (peeled and roughly crushed)
  • Cinnamon-1/2 inch
  • Green Cardamom Pods-3
  • Lipton Yellow Label Tea Bags-2
  • Sweetener or Sugar (if preferred).
Instructions
  1. Pour the water along with ginger,cardamom and cinnamon stick in a Teapan.
  2. Let it boil for about 4-5 minutes.
  3. Add milk and tea bags and let it boil for another 2 minutes or until you see the desired color of your tea.
  4. Turn off the heat.Strain the Tea into cups.
  5. Add sweetener/sugar if required.I prefer mine without any.
  6. Enjoy!
3.1.09

 

 

 

Sweet Potato Parathas (Pan Fried Indian Flat Bread)

05 | 01 | 2013
By Soni Sinha

Hope you all had a lovely break last week!After all that partying and late nights its back to routine, back to eating healthy!My recipe today involves my favorite Sweet Potatoes but in a Paratha or Indian Flat Bread.For those of you who don’t know what a Paratha is, its a staple bread in most North Indian households enjoyed mainly at breakfast or dinner.It can be triangular,circular or square shaped and its pan fried with some ghee or oil until slightly golden on both sides.You can see my post here on how to make a basic Paratha.I’ve grown up having Parathas for breakfast every morning with a side of a dry vegetable dish usually Potatoes or Cauliflower and some Chutney.Quite the opposite of my lifestyle  now, where breakfast consists of Oats most of the time!I do love my Oats too though 🙂

sweet potato paratha2

I had some cooked Sweet Potato sitting in my fridge and this seemed like the perfect way to use them!As a parent you’re constantly looking to sneak in some veggies into your kids’ diet and this is a healthy, wholesome meal that fills them and provides much needed  energy and nutrition to their growing bodies.The addition of the ground cumin is magical in these and adds so much flavor.All you need to serve with is a simple raita (Yoghurt with some salt and chili powder) for a complete meal.I could just eat them on their own all day 🙂

 

sweet potato paratha 4

Sweet Potato Parathas (Pan Fried Indian Flat Bread)

A healthy Indian Pan Fried Bread using Whole Wheat Flour and Sweet Potatoes!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

  • Whole Wheat Flour-2 cups
  • Sweet Potato cooked-1 cup mashed
  • Salt-1 tsp
  • Vegetable Oil-1 tbsp
  • Ground Cumin-1 1/2 tsp
  • Water-1/4 cup or more if required
  • Oil-1/4 cup to pan fry

Instructions
 

Sweet Potato

  • You can either cook the sweet potatoes in the oven at 350 for 50 mins,or boil them until tender.Once cooked and cooled, peel and mash it up until all soft and creamy.Keep aside.

For the Dough

  • Take the flour in a deep vessel or bowl.
  • Make a hole in the center and fill it with 1/4 cup of water.
  • Add the mashed sweet potato,cumin,salt and oil and start kneading with your hands.
  • Add more water if its too dry, until it starts coming together and forms a dough.The dough should not be too wet or too dry.It should be soft to touch.Once done cover it with a cling film and refrigerate for about 30 mins.

For the Parathas

  • Flour your surface.
  • Take a small amount of the dough in your palms and shape into a ball.Flour it on both sides, flatten it a bit and start rolling it on the surface to get a circular shape.Keep flouring your surface every now and then to avoid the dough sticking.
  • The paratha is ready to go into the tava or pan.Heat the pan to medium high and place the paratha.
  • Using a teaspoon take about 1 tsp of oil and spread all over the side that’s up first and flip it over.It should now puff up.Oil the other side in similar manner and just cook until you get nice golden spots telling you that its cooked.Press it all over with a spatula so that its cooked evenly.
  • Your paratha is ready!Serve hot with Raita or a vegetable/meat dish.