Soni's Food

Indian Inspiration!

Tandoori Salmon

18 | 02 | 2012
By Soni Sinha

I love Tandoori preparations.So simple, yet packed with flavor and irresistible!They look great on any table and are versatile enough to be served as an appetizer or a main dish.They look elegant, smell heavenly and are always a crowd pleaser.They’re one of my most popular party appetizers and I’ve made many different versions both Vegetarian and Non-Vegetarian.
Tandoori Salmon 4
They’re surprisingly easy and flavorful and do not require much effort.You can marinade them overnight and grill them the next day!I love using local ingredients and creating dishes with an Indian twist and this is one such example where I’ve combined my favorite preparation with my favorite fish Salmon!
Often you will find Tandoori dishes having a reddish color,that is due to the addition of food coloring and is purely optional.I have made mine without any coloring here.Enjoy!

Tandoori Salmon 1

 

Tandoori Salmon

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Ingredients
  

  • Ingredients:
  • Salmon-2-3 fillets either whole or cut into cubes
  • Yoghurt-2-3 cups of thick yoghurt
  • Tandoori Masala-2 tbsp
  • Ginger Garlic paste-1 tbsp
  • Salt-to taste
  • Lemon juice-1 tbsp
  • Oil- 2 tbsp
  • Chaat masala- to sprinkle easily available at your Indian Grocer's

Instructions
 

  • Put all the ingredients except oil and chaat masala into a zip-lock bag and marinade in the refrigerator for about 5-6 hours or overnight.
  • Place the pieces on a greased foiled lined baking sheet.
  • Drizzle oil all over the pieces and grill on medium high for about 20 minutes or until Salmon is just cooked and has the beautiful grill marks.
  • Arrange on some salad leaves, red onions and lemon wedges and sprinkle some chaat masala all over.Enjoy!
 For a vegetarian version try my Tandoori Paneer Tikka !!

 

Beet Cutlets-Indian Inspired

15 | 02 | 2012
By Soni Sinha

Isn’t it amazing that so many memories in your life revolve around food?My friend Cucina from Cucina49 has been talking about a book she read titled “Let us Eat Cake-Adventures in Food and Friendship” that in her words “is a remembrance of friends told through the foods that they ate together” and that got me thinking about my food related memories.Growing-up I have fond memories of my Dad making his signature mutton every Sunday (which he does even today!).I was his assistant and taste tester, handing him over all the spices and learned a lot from him just by watching him cook.That’s how my interest in cooking began.

Beet Cutlets

In the same way, I remember my Mom’s Vegetable Cutlets that we had for our snack often and even demanded it for our breakfast on the weekends!They were heavenly.She made them by stuffing different veggies like beets, carrots and peas inside a ball of mashed potatoes with a crispy coating of breadcrumbs and it tasted wonderful.The recipe here is inspired by Mom’s vegetable cutlets.I’ve used beets as the base and added some potatoes to the mix.

Beet Cutlets 1

These make for a great party appetizer your guests will absolutely fall in love with.The sweetness of the beet is balanced by the spices and the moment you taste it,it just explodes with flavor and all the beet goodness!Enjoy.

Beet Cutlets

Beet Cutlets-Indian Inspired

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Ingredients
  

  • Beetroot-3 medium
  • Potatoes-2 small
  • Ginger-1 tbsp crushed
  • Ground Cumin-1 tsp
  • Ground Coriander tsp
  • Green Chillies or jalapeños-2 chopped
  • Coriander leaves-1 cup chopped
  • Salt- to taste
  • Oil-to deep fry

For the Batter

  • All purpose flour-1/2 cup
  • Water-1 1/4cups

For the Coating:

  • Breadcrumbs-2 cups

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Mix the flour and water to form the batter in a bowl.Keep aside.
  • Keep the breadcrumbs/panko ready in a tray.
  • Place the beets in an aluminium foil, drizzle some olive oil and salt.Cover it and cook for about an hour, or until tender.Alternatively you can also boil them with salt until cooked
  • Peel and mash both the potatoes and beets in deep bottomed dish.
  • Mix all the ingredients except oil into the beet/potato mixture.

For the cutlets

  • Take a small amount and roll them between your palms to make oval shaped patties.
  • Dip these into the flour batter and then roll them in the breadcrumbs
  • Deep fry them in hot oil until all golden and crispy.
  • Serve them hot with Green Chutney,Ketchup or hot sauce.



 


Indian Spiced Baked Sweet Potatoes

12 | 02 | 2012
By Soni Sinha

Its 5pm on a Wednesday and I haven’t prepared dinner yet.I go into the kitchen and am looking for ideas to cook something that’s not too time consuming and with minimal effort as DD needs help with her homework and DS very irritable and cranky,for some unknown reason (you know how 3 year olds can be sometimes!).

I remember that I have actually defrosted the Trout, so Trout its going to be!The oven is preheating and in the meantime I have taken out a rectangular dish, added some chopped onions, tomatoes, spices and all it needs now is the Trout.Suddenly I remind myself that Trout is a delicate fish and might be lost with the peppers and onions etc..and I’ve made a decision!I’m going to add Sweet Potatoes instead of Trout into the dish.So,I chop-up my Sweet Potatoes into small chunks and add them to the mix and that’s it!Bake it in the oven till done.

Trout is going to get a spa-like treatment with a delicate rub of salt, pepper, paprika and lemon juice!Yeah, dinner dilemma sorted!Without any effort literally.The sweet potatoes cook in about 25-30 mins, absolutely perfect and delicious with all the aromatic Indian spices in there.I grill the Trout about 10 mins before we sit to eat and serve it with some salad.Perfecto!

With Valentine’s day round the corner, this could be a perfect vegetable dish to be served!Follow your meal with my Chocolate Decadence for a perfect Valentines’ Day Dessert!

Indian Spiced Baked Sweet Potatoes
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Ingredients:
Sweet Potatoes-4 medium chopped into small chunks
Onions-1 large chopped
Yellow Pepper-1 chopped
Tomato-1 chopped
Garlic-3 cloves chopped
Ginger-1/2 inch crushed
Turmeric-1 tsp
Ground Cumin-2 tsp
Ground Coriander-2 tsp
Lemon Juice-2 tbsp
Red chilli powder(optional)-1 tsp
Coriander leaves-few leaves chopped
Salt-to taste
Oil-2 tbsp

Process:

Preheat the oven to 350 degree F.
In a oven proof dish mix all the ingredients together and bake in the oven for 30-35 mins until cooked.Serve hot!


Serving suggestions:
Vegetarian/Vegan- I would suggest serving this along with some veggie patties and salad for a light and healthy meal.

Non-Vegetarian-Goes well with grilled fish/chicken alongside some salad.


What vegetables are you going to eat this Valentines’ Day ?

Homemade Thai Green Curry

09 | 02 | 2012
By Soni Sinha

With the shopping list in my hand making my way through the aisles of Sainsbury’s, my items all piled-up and almost about to topple,I’m in the Asian Foods section with my eyes hovering around the shelfs,trying to find something interesting!I stop!Eyes hooked on a packet!What is it, you ask?Its a Thai Curry Kit!My excitement knows no bounds and I pick it up instantly, the foodie in me already beginning to imagine the subtle flavors and the pungent aroma filling my kitchen!All these thoughts in my head while I’m still holding the kit in my hands and its not even in my cart yet!Well, that’s me!I love to imagine how the dish is going to taste, even before I’ve started the cooking process 🙂



This was about seven years ago while we were living in the UK.That was the first time I made my Thai Green Curry and have been making it ever since.Its so easy and tastes way better than the store bought ones.I substitute Ginger for Galangal and Lime Zest for Kaffir lime leaves because many times I don’t find these items.I also use light coconut milk instead of the normal one to cut out the fat content.If you like it creamy then by all means go ahead and use the normal one.


So here is the recipe for a basic Thai Green Curry paste!


Thai Green Curry
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Ingredients


Shallots/small red onions-2 chopped
Garlic-4-5 cloves chopped
Galangal/Ginger-1/2 inch chopped
Lemon grass-2 stalks (remove the tough outer skins and then chop)
Kaffir Lime leaves/Lime Zest-2 leaves/1 tbsp zest
Chilli-1-2 (I use green chilli)
Coriander leaves-1/2 cup
Ground Coriander-1 tsp
Ground Cumin- 1 tsp


Process


In a blender/grinder grind all of the above to a fine paste with a little coconut milk.Your Green Curry Paste is Ready.At this point you can either make it with Vegetables, Chicken or Fish.


I’ve made them with Chicken here.The delicate flavors combine to infuse the air redolent of the sweet and pungent herbs and spices that mix so intricately into this dish.




Thai Green Curry Chicken


Ingredients


Skinless/Boneless Chicken Thighs-6-8 pieces
Broccoli-Cut into florets (about 8-9)
Green Peppers-1 cubed
Thai Green Curry Paste-Recipe above
Lite Coconut Milk-16oz can
Oil-2 tbsp
Salt-to taste
Fish Sauce-1/2 tsp




Process



Heat some oil in a skillet.Add the Green Curry Paste and cook for 2-3 mins on medium until it releases its aroma.Add the chicken pieces and mix to coat evenly.

Cook for about 4-5 minutes and add the coconut milk.Add the fish sauce.Cover and cook on medium until the Chicken is cooked.Add the broccoli and green peppers and cook for another 2 minutes.Check the seasonings.Add some salt if desired.Serve hot with rice!









Chocolate Decadence-Chocolate Bloghop

04 | 02 | 2012
By Soni Sinha

Well,Feb is already here folks!The month of love and Chocolates!
Rich,delightful,sinful,smooth and irresistible.There’s something magical about chocolates!Well, that’s the theme of our blog hop for February!


How would you describe a rich, tantalizing,sublime chocolaty delight that’s extremely simple and delicious?I would call it Chocolate Decadence!Yeah, its exactly as the name suggests. It has a great melt-in-your-mouth chocolate goodness,worthy of any occasion.Its one of those simple, pretenseless desserts that will surprise you with its richness.


This dessert is a perfect Valentine’s Day treat to make for your loved ones and it looks so cute!I came across this recipe in My Recipes and it was credited to Cooking Light.I’ve since made these twice in two days and in two different ways. First time as cupcakes and the second time in Ramekins!My kids absolutely loved them as much as we did.




There are some pretty good reasons to make these:

  • They’re low-fat!
  • They don’t require a mixer!(yoo hoo)
  • They’re made from staple pantry ingredients, so no need to go shopping for anything extra!(that’s a time saver isn’t it?)
  • They’re so versatile that you can serve them as an elegant dessert for a party or just as a cozy treat!(what more can you ask for?)



The second time I made these, I left them a little longer (got busy with something..lol),result being, they were a little crusty at the top, as you can tell by my pics :).They inverted beautifully, but were a bit chewy!So folks, the key is to bake these for exactly 20 minutes for that perfect texture!They’re best served warm and heat-up nicely.You can get creative with these cuties and serve them with some vanilla ice cream, whipped topping or nuts etc etc..


Source-Cooking Light via My Recipes


Chocolate Decadence
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Ingredients


Cooking spray

  • 1/2 cup plus 3 tablespoons sugar 
  • 1/4 cup 2% reduced-fat milk 
  • 2 tablespoons plus 2 teaspoons unsweetened cocoa
  • 1 1/2 tablespoons butter 
  • 1/2 ounce unsweetened chocolate, chopped
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt 
  • 1 large egg white 
  • 8 teaspoons semisweet chocolate chips 

  • Process:

  • Preheat oven to 350°.
  • Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
  • Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
  • Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.
  • There you have it, three different ways of serving this dessert!
I am delighted to be co-costing this Chocolate Bloghop with these fabulous bloggers!Please visit their web pages while you’re here 🙂
A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl
ASTIG Vegan ~ Richgail ~  @astigvegan
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
Baking Extravaganza ~ Samantha 
BigFatBaker ~ Erin ~ @BigFatBaker 
Bon a croquer ~ Valerie ~ @Valouth 
CafeTerraBlog ~ Terra ~ @CafeTerraBlog 
Cake Duchess ~ Lora ~ @cakeduchess
Cakeballs, Cookies and More ~ Sue
Cooking with Books ~ Marnely ~ @nella22
Creative Cooking Corner ~ Karriann ~ @KarriannGraf 
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy 
Georgiecakes ~ Georgie ~ @georgiecakes 
Hobby And More ~ Richa ~ @betit19 
Java Cupcake ~ Betsy ~ @JavaCupcake
Kitchen Belleicious ~ Jessica ~ @kbelleicious
Mike’s Baking ~ Mike ~ @mikesbaking
Mis Pensamientos ~ Junia ~ @juniakk 
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley 
Oh Cake ~ Jessica ~ @jesshose
Preheat the Oven ~ Jason ~ @officialchefjae 
Rico sin Azucar ~ Helena ~ @ricosinazucar
Savoring Every Bite ~ Linda ~ @Spicegirlfla
Simply Reem ~ Reem ~ @simplyreem
Smart Food and Fit ~ Lisa ~ @LisaNutrition
Soni’s Food for Thought ~ Soni ~ @sonisfood  
Sprint 2 the Table ~ Laura ~ @Sprint2theTable
Teaspoon of Spice ~ Deanna ~ @tspbasil  
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Dusty Baker ~ Jacqueline ~ @dustybakergal
The More Than Occasional Baker ~ Ros ~ @bakingaddict
The Spicy RD ~ EA ~ @thespicyrd  
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian 
Vegan Yack Attack! ~ Jackie ~ @veganyackattack 
Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma
You Made That? ~  Suzanne ~ @YouMadeThatblog