Soni's Food

Indian Inspiration!

Curried Apple and Leek Soup ~ Autumn Apple Party #SundaySupper

23 | 09 | 2012
By Soni Sinha

Come autumn and the crisp cool air just feels so good in the mornings.I’m enjoying this transition of the weather and the lovely warm and comforting foods that come along with it!Talking about autumn, its also the season of Apples!.This lovely fruit is one of my most favorite things to cook/bake with and I can think of so many ways to use them in my sweet and savory creations.So when my friend Cindy from Cindy’s Recipes and Writings suggested ‘Autumn Apple Party’ as the title for this #SundaySupper I jumped with excitement 🙂
apple soup2
I’m bringing a savory item for this event and its already becoming a family favorite, going by the verdict of my 4 and 9 year olds :)Its my creamy Curried Apple and Leek Soup that has so many varied flavors that tickle your tastebuds in just the right way.I found the original recipe at All Recipes and added my own twist with the bacon and paprika! The soup is slightly acidic from the Granny Smith Apples,with a slight hint and heat of the spices combined with the creaminess of the potatoes. The flavors further elevate with the garnish of the salty, crisp bacon!One bowl full of goodness for this Fall~

Curried Apple and Leek Soup

Print Recipe

Ingredients
  

  • Granny Smith Apples-2 peeled cored and chopped
  • Leeks-2 stalks cleaned and chopped
  • Potato-1 medium peeled and chopped
  • Curry Powder-2 tsp
  • Paprika-1 tsp
  • Salt-to taste
  • Pepper-2 tsp
  • Water-2 cups
  • Bacon-2 slices
  • Butter-2 tbsp

Instructions
 

  • Heat butter in a sauce pan and add the chopped leeks.Saute for about a minute until translucent.Add the curry powder and saute for another minute.Add the potatoes,apples,all the other spices and water.Bring to a boil.Reduce the heat, cover and cook for 15 minutes.Adjust the seasonings.
  • Crisp up the bacon in a pan and break it by hand.
  • Once cooked blend the soup until all smooth and creamy.Garnish with the bacon bits and serve hot with crusty bread!

Check out the scrumptious creations of my blogger friends using Apples and don’t forget to join our twitter chat at 7pm est!Soups, Salads, Starters and Breads

Pizza with Spicy Shrimp and Fennel Onion Chutney #CookedinTranslation

19 | 09 | 2012
By Soni Sinha

Who doesn’t love a Pizza!I could have it every day of the week.Its one dish that can take so many different forms and every way its made, its tastes delicious!Experiment with your toppings and you will have one amazing Pizza every single time.I’m so excited that our host Pola from An Italian Cooking in the Midwest chose Pizza as the theme for our ‘Cooked in Translation’ series.

fennel pizza2 fg

My pizza dish is inspired by two things, my love for Indian chutneys and Seafood!I’m making my own fennel onion chutney and adding sautéed shrimp to go underneath some fresh mozzarella!I’ve made this pizza using Middle Eastern Flat Bread (sold at Trader Joe’s ) since I find it extremely easy to use and the perfect size for one person.Its also a time saver since its already cooked and 5 minutes is all it needs under the grill.

Pizza with Spicy Shrimp and Fennel Onion Chutney

My fennel onion chutney is the star of this pizza!Its perfectly caramelized, sweet, salty, acidic all in one.I’ve used cooked Shrimp here and mix it with some spices that contrasts beautifully with the sweet chutney.I’ve sprinkled a little amount of mozzarella since, I did not want the flavors in the onions and the shrimp to be overpowered with the cheese.The result is a healthy, elegant pizza that is so different and so delicious!

Pizza with Spicy Shrimp and Fennel Onion Chutney

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Ingredients
  

  • Middle Eastern Flat Bread-2
  • Shredded Mozzarella Cheese- 1 cup

Fennel Onion Chutney:

  • Yellow Onion-1 large sliced thinly
  • Fennel Bulb-1 medium sliced thinly
  • Extra Virgin Olive Oil-1 tbsp
  • Ginger powder-1 tsp
  • Garlic powder-1 tsp
  • White Vinegar-1 tbsp
  • Orange juice- 1/3 cup
  • Brown Sugar-2 tbsp
  • Pepper-1 tsp
  • Salt-to taste

Spicy Shrimp:

  • Shrimp cooked-2 cups
  • Garlic Powder-2 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Red chilli powder cayenne-1 tsp
  • Salt- to taste

Instructions
 

  • Heat oil in a pan and add all the chutney ingredients.Let it come to a boil.Reduce the heat, cover and cook for about 20-25 minutes until the onions and fennel are soft and caramelised.Check the seasonings.Your chutney is ready.
  • Mix the spices with the Shrimp and saute or grill on medium high until golden.Take out and keep aside.
  • Take a flat bread and spread the fennel onion chutney all over.Top with the shrimp and the mozzarella cheese.Broil on high for about 5 minutes or until you see the cheese all melted and golden.Garnish with fennel fronds and serve!


 

 

Indian Spiced Chicken Meatballs ~Its Tailgating time!! #SundaySupper

09 | 09 | 2012
By Soni Sinha

chicken meatballs 1

Its tailgating time!!

I learnt about ‘tailgating’ only after we moved to America!For those who do not know what it signifies ‘a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots, stadiums and arenas, before and occasionally after games and concerts.’ {Source-Wikipedia}.Having said that, you don’t really have to be at the game venues to enjoy a tailgating party.You can have it indoors or outdoors, with a group of friends or lounge on your own!Its a great way to enjoy some great foods that are easy to make and eat!Its the start of the football season and my friend Lane from Supper for a Steal  proposed ‘tailgating foods’ for this Sunday Supper!

chicken meatballs

I’m bringing Chicken Meatballs for this event that has just the right flavors with an Indian twist!My meatballs are moist, juicy, perfectly sized to munch-on while watching your favorite team play!These balls are crunchy and rustic looking on the outside but incredibly soft on the inside with the lovely mint and coriander marrying beautifully giving them lots of fresh flavor.The best thing about these are that the food processor does all the work for you so you don’t have to work out a sweat in preparing them 🙂 They’re super easy, delicious and certain to please kids and adults 🙂

Indian Spiced Chicken Meatballs

Print Recipe

Ingredients
  

  • Chicken Thigh/breast mince-1 lb
  • Small Onion-1
  • Yoghurt-1 tbsp
  • Crushed Ginger-2 tsp
  • Crushed Garlic-2 tsp
  • Green Chillies jalapenos-2 chopped
  • Fresh Coriander -1/2 cup chopped
  • Mint -1/2 cup chopped
  • Plain bread crumbs-3 tbsp
  • Coarse Ground Semolina-2 cups
  • Salt-to taste
  • Oil-2 cups for frying

Instructions
 

  • In a food processor mix all the ingredients except semolina and oil.Make round balls and roll them in the Semolina.Deep fry in batches until nice and golden.Serve hot with Tomato ketchup!

 Look at the menu below for some great ideas for your next ‘tailgating party’!!This is one #SundaySupper you do not want to miss!! Hop on twitter at 7pm EST for the live #SundaySupper chat.

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Wine Pairings by Wine Everyday

Carrot, Celery and Apple Juice

29 | 08 | 2012
By Soni Sinha

Today I’m going to share with you my hubby’s recipe of a juice drink. As much as I like to cook, he is also very adept at his kitchen skills and churns out pretty good stuff from time to time 🙂

That comes in handy especially when I’m too tired to cook 🙂.We got our juicer after watching the documentary ‘Fat, Sick and Nearly Dead’ about two months back and have been juicing away ever since enjoying the fresh, pure fruit and vegetable juices to our heart’s content 🙂
carrot, celery juice

Hubby has been quite busy experimenting with different combinations of fruits and veggies.All the combos have been absolutely delicious to say the least.The fresh vibrant colors and flavors just combine beautifully to make gorgeous drinks and the fact that its homemade and healthy just makes you feel so good 🙂

The addition of celery makes all the difference in this juice and not being a big celery lover myself, I was surprised by the amount of flavor it adds to it.The carrots bring the earthy sweetness, almost creamy texture and the apples just bring their great flavor.Have it right after you’ve juiced it to get all the nutrients and the fresh taste.It lacks the same if you’ve left it for too long in the refrigerator.

Carrot, Celery and Apple Juice

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Ingredients
  

  • Large Carrots-3 cut in half
  • Celery stalk-1large
  • Apple any-1

Instructions
 

  • Wash the ingredients and juice them in your juicer, stir to mix.Pour into glasses and serve immediately!




Fish Pulao for ‘Back to School’

22 | 08 | 2012
By Soni Sinha

The summer vacation almost over, its time to start shopping for back to school items for the kids.The long lazy days are now going to be replaced by busy weeknights, homework, projects, activities etc.Time for some meal planning for the busy weeknights with fast and easy dinners that’s healthy and wholesome.
fish pulao

For me an easy dinner ideally would be a one pot meal.I usually prepare one pot meals at least once a week to save time and not worry about cooking anything else on the side.I take inspiration from the various rice dishes from across the globe for example the Paella, Risotto or the Indian Pulao and use the ingredients on hand.In this case I’ve prepared a Tilapia Pulao that cooks in about 20 minutes and comes out delicious every time!I’ve flavored the rice with Indian spices and add the fish about 10 minutes before the rice is done.The flavors in the rice flavor the fish and the whole dish smells wonderful.An easy dinner, perfect for busy weeknights~

Fish Pulao

Print Recipe

Ingredients
  

  • Tilapia-4 fillets
  • Basmati Rice-2 cups
  • Bay leaf-1
  • Cardamom-2
  • Cinnamon-1/2 inch
  • Cloves-3
  • Peppercorns-4
  • Onions-2 medium chopped
  • Crushed garlic-2 tsp
  • Crushed Ginger-2 tsp
  • Tomato-1 large chopped
  • Ground Cumin-1 tbsp
  • Ground Coriander-1 tbsp
  • Saffron-1 tsp
  • Water-4 cups
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • In a deep bottomed pot heat oil and add the bay leaf along with the cardamom,cinnamon,cloves,peppercorns and saute for about a minute.
  • Add the onions and saute for about 3-4 minutes until slightly golden.
  • Add the garlic and ginger and saute for about 2 minutes.
  • Add the tomato and the ground spices.Cook on medium for about 4-5 minutes until you see oil separating at the sides.
  • Add the rice, water and saffron.Adjust the seasonings.Bring to a boil on high.Cover and cook on low heat.After 10 minutes add the Tilapia fillets.
  • Cover and cook until the rice is done (about 10 minutes).
  • Serve hot with a salad and raita!