Soni's Food

Indian Inspiration!

Indian Spiced Tuna Balls (Tuna Chop) #SundaySupper

16 | 12 | 2012
By Soni Sinha

The horrific shooting in Connecticut has left us shaken and saddened. Beautiful, innocent little kids,their lives so inhumanely cut short.My heart goes out to the families and loved ones of these beautiful kids and teachers who were targeted for no fault of theirs.While we’ve all hugged our children a little tighter,embraced them a little longer, enjoyed our family time a little better, let’s not forget that these are the things that matter the most.These little moments of love with our families are priceless and a blessing.

As a Mom, I feel greatful for my life with my kids,my family,the time we spend each day, the little joys, silly laughs,funny antics all of them.The time spent in the kitchen together cooking and baking.Nothing is more pleasing to the eye, than my kids happily enjoying the food I cook for them.In the wake of this incident,these moments feel so precious. I’m praying for the families of those who lost their lives and I hope they find the strength to cope with this tragedy.

tuna chop2

My dish for today is a easy appetizer, that is also a family favorite!My Tuna Balls are easy, bursting with flavor and stuffed with a surprise, Cranberries!Yes, the sweet and tart Cranberries are hidden in the center of each ball and give it so much body.My Tuna Balls have been quite popular with my friends and I think they make a perfect party starter!You can make these ahead and fry at the last minute.The balls are crispy on the outside but very soft and moist on the inside.

tuna chop 4


Indian Spiced Tuna Balls (Tuna Chop) #SundaySupper

Delicious Indian Spiced Tuna Balls with a surprise!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 31 minutes

Ingredients
  

  • Albacore Tuna in Water-2 5oz Cans
  • Potatoes-3 medium
  • Crushed Ginger-1 tbsp
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1/2 tsp
  • Fresh Coriander- 1/2 cup chopped
  • Jalapeño-1 chopped
  • Cornstarch-3 tbsp
  • Dried Sweetened Cranberries-3/4 cup
  • Salt-to taste
  • Oil- to deep fry

Instructions
 

  • Boil the potatoes.Peel and mash using a potato masher.
  • In the same bowl mash the canned tuna and all the other spices,salt, cornstarch and coriander.
  • Take a small amount in your hand and stuff 2-3 cranberries in the center.Cover from all the sides and roll into small balls.Repeat for the whole mixture.
  • In a deep pan heat oil and deep fry the balls until golden.
  • Serve with Sriracha on the side!Serve hot or at room temperature.
 

tuna chop5

Our host this #SundaySupper is the lovely Connie Smith from The Foodie Army Wife and we’re sharing Drinks and Appetizers!Look at the menu for some inspiration for the Holidays.

Holiday Cocktails

Holiday Appetizers or Hors d’oeuvres

Do you have a favorite dish or beverage to take to a party?   We’d love to feature your recipe for holiday parties on our#SundaySupper Pinterest board to share them with all of our followers, too.

Please note – out of respect for those in Connecticut who are suffering from the tragedy that occurred this week, we have suspended the regular twitter chat this week. The posts will be here for you to enjoy, and for future plans. Hug your loved ones a little tighter, and please continue to keep those impacted in your thoughts and prayers

 

Leek and Mushroom Puff Pastry Tarts

13 | 12 | 2012
By Soni Sinha

No party is complete without some appetizing appetizers!I so look forward to appetizers in any party and for the hubby, they’re the most important part of a meal!I made these some time ago for our friends and they turned out really good. Easy to use and inexpensive,Puff Pastry Sheets are a freezer staple in my house.Not being much of a baker, it comes in really handy for me for creating dishes like these that look professional! The buttery layers of the puff pastry gives a richness to anything you add into it and transforms it into something special!

My Leek and Mushroom tarts make for an easy and quick appetizer for any party or potluck.The mushrooms are golden and meaty.The leeks give a sweet subtle flavor and for me they’re a classic combination.These also look great on any table and I top these with some Crumbled Feta for a delicious finish!

Leek and Mushroom Puff Pastry Tarts

Delicious puff pastry tarts with leeks and mushrooms for an easy party appetizer!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • Frozen Puff Pastry Sheet-1
  • Leeks-2 stalks chopped
  • Baby Bella Mushrooms-4 cups chopped
  • Butter- 1 tbsp
  • Salt-to taste
  • Pepper-1 tsp
  • Crumbled Feta-3 tbsp

Instructions
 

  • Preheat the oven to 425 degrees.
  • Thaw the frozen Puff Pastry for about 30 minutes.Flour your surface and unfold the sheet.Prick all over with a fork.
  • Cut through the middle of the puff pastry lengthwise (you can also roll it to make a bigger square and then cut through the middle) and bake in the oven for 15 minutes until puff pastry is golden.
  • In a pan heat the butter and saute the leeks for about a minute.Add the mushrooms and cook until golden.
  • Add salt and pepper.Keep aside.
  • Spoon the vegetable mixture evenly all over the baked sheets and put it back into the oven for about 5-6 minutes.
  • Sprinkle feta all over.Cut into small rectangles/squares and serve warm or at room temperature!

 

 

 

 

 

leek mushroom tart2

For an easy Holiday Cookie idea try my No Bake Date Coconut Snowballs and don’t forget to enter my Tropical Traditions Giveaway to win a Quart of Organic Gold Label Virgin Coconut Oil which runs until 12/16!!!Enjoy 🙂

 

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

09 | 12 | 2012
By Soni Sinha

I’ve recently tried cooking and baking with Coconut Oil and I have to confess,I’m addicted!!!I love the fruity smell of coconut oil and cannot believe it took me so long to realize how good this stuff is!!So imagine my excitement when the folks at Tropical Traditions sent me a 32 oz Jar of their Gold Label Virgin Coconut Oil!I always try and look for healthier alternatives in my cooking and baking and Coconut Oil seems to fit the bill perfectly.Its pretty versatile since it can be used in both sweet and savory creations and I love its warm sweet aroma filling my kitchen when I use it!

 

Gold Label Virgin Coconut Oil - 32 oz.

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil or watch this video.

To find out the different varieties, current offers and uses of Coconut Oil visit the Tropical Traditions Website.For more information on the health benefits of Coconut Oil, read this.

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Now to the Exciting Part!!

One of you lucky readers is eligible to win a quart of Gold Label Virgin Coconut Oil from Tropical Traditions!

HOW TO ENTER:

To enter, all you have to do is subscribe to receive Tropical Traditions’ Coconut Oil Sales Newsletter and leave me a comment here telling me you did so!

For some bonus entries, you can do any or all of the following:

*If you’re already following me on Facebook, Twitter, Pinterest or Google+ please note that in your comments!Also, please leave a separate comment for each entry here on my blog!

So, if you’re counting, that’s nine total entries to win a sample of this great product!

***This giveaway is only open to residents of the United States and Canada.  The giveaway will run through Dec 16th 2012.  The winner will have three days to respond to claim his or her sample before another winner will be chosen.*** 

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Now on to my recipe!!

My first recipe using Coconut Oil were my Sweet and Spicy Curried Nuts that got me hooked! The recipe I’m making today are these No Bake Date Coconut Snow Balls that are also perfect for the Holidays and so super easy.The coconut oil imparts a sweet flavor  and also makes these balls so moist!The flavor of coconut oil is very subtle, not too potent.I absolutely loved the texture and flavor that I couldn’t stop myself from eating them! These are soft indulgent bites of deliciousness that are also nutritious and cute!A guilt free dessert for the holidays.

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

Delicious no bake date, coconut snow balls!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Mejdool Dates-1 1/2 Cups Pitted and chopped
  • Almond Flour-2 tbsp
  • Cashews-1/2 cup chopped
  • Shredded Unsweetened Coconut-1/2 cup plus 4 tbsp for rolling the balls
  • Packed Brown Sugar-2 tbsp
  • Coconut Oil-1 tbsp

Instructions
 

  • Toast 1/2 cup of shredded coconut in a pan until slightly golden.Keep aside.
  • In a food processor mix together the dates,almond flour,cashews,toasted coconut, brown sugar and coconut oil until the mixture comes together like a dough.
  • Take a small amount in your hands and form small balls.
  • Roll the balls in the shredded coconut.Enjoy!
 
**** Tropical Traditions provided me with a free sample of this product ****
*********THIS GIVEAWAY IS CLOSED********

 

Easy Butternut Squash with Bengali Five Spice (Panch Phoran)

30 | 11 | 2012
By Soni Sinha

Squash (any variety) is one of the few vegetables I strongly disliked growing up.But its funny how your tastes develop over the years!Many of the foods I didn’t like earlier are now my favorites and I keep finding new ways to cook them :)Although, this preparation is not new.Its the way my mom makes it and you can use any squash instead of Butternut!Since squash is inherently sweet this dish has a sweet taste but the Five Spice used here just balances the sweetness perfectly.

I’ve used the Bengali Five Spice also called Panch Phoran that consists of equal amounts of the following seeds,Cumin,Fennel,Mustard, Fenugreek and Nigella!You can make the combination at home or buy it from your Indian Grocer!Its an aromatic mix of spices that flavor almost any vegetable and all you need is a teaspoon or two.Little bit goes a long way and its used a lot in Bengali kitchens in a lot of preparations!

An easy and flavorful dish ideal for weeknights for an Indian Inspired dinner that’s also vegan and healthy!You will be amazed at how good this is!

Easy Butternut Squash with Bengali Five Spice (Panch Phoran)

Butternut Squash stir fried using Bengali Five Spice (Panch Phoran) for an amazing and easy side dish!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

  • Buttersquash peeled and cubed-2 cups
  • Panch Phoran Bengali Five Spice-2 tsp
  • Jalapeños green chilli-1 chopped
  • Oil-2 tbsp
  • Salt- to taste

Instructions
 

  • Heat oil in a skillet.
  • Once heated add the Panch Phoran followed by jalapeños until it splutters.Immediately add the squash and salt.
  • Lower the heat, cover and cook, stirring in between until done (about 10-12 minutes).
  • Serve with Rice or Roti.

 

 

Cabbage Koftas ~ Helping Hands for Hurricane Sandy #SundaySupper

25 | 11 | 2012
By Soni Sinha

Hurricane Sandy destroyed so many people’s homes, towns and communities and many are still facing difficulties.Although we didn’t suffer any damage to our property, there were power outages in our area for 4 -5 days.But for those who’ve lost their homes, their lives were torn apart in a span of a few hours.We’ve decided to help out the victims of Hurricane Sandy by offering them comforting meals to make them feel better and also providing you with relevant links to donate to the cause and make a difference in the lives of those affected by it.This event is hosted by our very own Liz of That Skinny Chick Can Bake!

If you want to make a donation,these are a few of the organisations that we recommend:


I’m making these comforting Cabbage Koftas (dumplings) in a tomato gravy.It can be made ahead and frozen or refrigerated to be heated before its served.I’ve also added some dried sweetened cranberries( instead of raisins to give it a Holiday feel) and cashews to the cabbage balls that give it a lovely sweet and nutty flavor.This dish is a very popular North Indian dish and its made in many different ways using lots of different vegetables (like spinach, zucchini) or meats.It goes very well with Naans, Rotis or even Rice.

The process begins by shredding the cabbage.In my case I just got the shredded cabbage from Trader Joe’s which made the process a lot easier.You then add the spices and gram flour (besan) which also acts as a binder.The trick is to fry these balls immediately after you’ve added salt and the spices otherwise cabbage tends to release a lot of water which then makes it difficult to fry.Once the balls are fried until golden, you can start the gravy.The gravy is a traditional North Indian curry base for making almost any curry using vegetables or meat.The balls are slowly simmered in the gravy,just before you serve the dish.A succulent rich Indian Cabbage Kofta that’s comforting in any situation.

Cabbage Koftas ~ Helping Hands for Hurricane Sandy #SundaySupper

Delicious Indian Spiced Cabbage Balls/Dumplings simmered in a Tomato Gravy!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

For the Koftas

  • Cabbage Shredded-2 cups
  • Gram Flour Besan-3/4 cup
  • Crushed Ginger-1 tsp
  • Dried Sweetened Cranberries-1 cup
  • Cashews chopped-1/2 cup
  • Ground Coriander-1 tsp
  • Cumin Seeds- 1tsp
  • Salt-1 tsp
  • Oil-to deep fry

For the Gravy

  • Onion Medium-1 finely chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Medium Tomatoes-3 pureed
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Salt- to taste
  • Sugar-1 tsp
  • water-1 1/2 cups
  • Oil 2-3 tbsp
  • Coriander leaves- for garnish

Instructions
 

  • In a deep fry pan heat oil on medium.
  • In a microwave safe dish soften the shredded cabbage for about 3-4 minutes.
  • Mix all Kofta Ingredients and roll into small balls.
  • Deep fry the balls in the oil in batches until golden on all sides and keep aside.
  • In a separate pan heat the oil and add onions.
  • Fry for about 4 minutes until golden and add the ginger and garlic.
  • Add the tomatoes and spices and cook until oil starts to separate from the sides.
  • Add the water, bring to a boil.Lower the heat and cook for about 3-4 minutes.
  • Adjust the seasonings.Your gravy is ready.
  • When its time to serve, just add the balls into the gravy and cook for about 7-8 minutes. Garnish with Coriander.
  • Serve hot with Naan, Roti or Rice.

Please check out all the wonderful ideas from the helping hands of my Sunday Supper friends. And  consider a monetary donation if you have the resources…every dollar helps and many folks have lost nearly everything. Thank you!!!

Breakfast and Brunch:
Comforting Casseroles and Entrées:
Warming Soups and Sides:
Sweet Endings:

Please join on us on Twitter for #SundaySupper today, November 25, 2012, throughout the day.  In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe ideas for #HelpingHands on our #SundaySupper Pinterest board so we can share them with all of our followers. Thanks to Isabel, of Family Foodie, for leading the mission to bring families back to the Sunday dinner table. Stop by her blog if you’d like to join us.