Soni's Food

Indian Inspiration!

English Trifle

24 | 11 | 2011
By Soni Sinha

My favorite dessert of all time is the English Trifle.Its a perpetual craving for this dessert, that I satisfy to my heart’s content whenever I visit the UK.I love cakes with custard and this just takes it to another level altogether.The English have enjoyed this dessert for over three centuries now and I consider it to be one of their culinary treasures that HAS to be savored.


The English Trifle is made up of many layers using Jellies or Jams, Cake, Custard and Whipped topping.Its topped off with fresh fruits or nuts giving it that incredible look, making you want to dig in right away.You can layer it in a large trifle bowl as I do or in individual glasses.Its a great make ahead dessert that can be prepared a day before your party and kept in the refrigerator for the flavors to combine nicely.

I am making a Strawberry Trifle here. My layers consist of Strawberry Jelly, Vanilla cake and Custard, topped with whipped topping and fresh Strawberries.I mix up a 16oz pack of strawberries into my jelly mix for that authentic texture.You can use any flavor for your trifle.I’ve also made these using Blueberry jelly.So next time you visit the UK make sure to try these!

English Trifle

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Ingredients:
Fresh Strawberries-1 16 oz pack
Strawberry Jelly- 1 pkt
Vanilla cake or sponge cake-1 lb cubed
Custard-2 cups(prepared)
Whipped Topping-for the topping
Fresh Strawberries- 1/2 pkt cut into halves lengthwise

Process:
Make the jelly according to instructions.Keep aside.Bake your own sponge cake or get a store bought cake.Prepare the custard according to instructions.
The next process involves layering these into the trifle bowl.Start with the Strawberry jelly at the bottom.

Follow with the cake and then custard.

Repeat the layers again in the same order of Jelly, Cake and Custard.

 

Top it up with whipped topping and arrange the fresh strawberries on top.Your Trifle is ready.Keep it in the refrigerator overnight and serve chilled!


 

Elegant Indian Inspired Thanksgiving Menu

20 | 11 | 2011
By Soni Sinha

I’m not a big Turkey fan, something to do with an unpleasant aftertaste every time I eat it. Hence I normally cook Chicken instead of Turkey during Thanksgiving.This time I’m inspired to give it an exotic Indian touch,something I haven’t done before.Yet I don’t want to spend the entire day cooking in the kitchen, instead, enjoy the Holidays with my family.That said, food still has to be top-notch.So I came up with idea of keeping it simple yet elegant at the same time, sort of “East meets West”.

I am making Indian style Spicy Couscous with Cranberries,Raisins and Slivered Almonds served with Indian Spiced Roast Chicken.Sounds tempting?Wait till you try it.The combination of sweet with the spicy gets your tastebuds dancing.You don’t have to wait for Thanksgiving to make these dishes. You can make them any time of the year.You can also serve the chicken as an appetizer with some chutney, or you can use it on a bed of rice with salad as your weekday or weekend meal.Enjoy!

Spicy Couscous with Cranberries,Raisins and Slivered Almonds/Indian Spiced Roast Chicken

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Ingredients
  

For the Spicy Couscous

  • Couscous- 2 cups
  • Water- 2 cups
  • Oil-2 tbsp
  • 1 medium Onion- chopped finely
  • 3 Green Chillies Jalapeños-chopped finely
  • Black Mustard seeds-1 tsp
  • Curry Leaves available in Indian stores- 3
  • Sweetened Cranberries- 1 cup
  • Raisins-1/4 cup
  • Slivered Almonds- for garnish
  • Salt-to taste

For Indian Spiced Roast Chicken

  • Drumsticks and Thighs-8 pieces
  • Oil-1 tbsp
  • Salt-to taste

For the Green paste

  • Coriander leaves chopped-3-4 cups
  • Ginger-1 inch chopped
  • Garlic-4 cloves
  • Turmeric-1 tsp
  • Ground Coriander-2 tsp
  • Ground Cumin-1 tsp
  • Red Chili powder or Cayenne pepper-1 tsp

Instructions
 

Spicy Couscous:

  • Boil 2 cups of water with some salt.Once it starts to boil add 2 cups of couscous.
  • Turn off the heat and cover the pan.Leave it for 2 minutes.Your couscous is cooked.
  • Gently stir it with a fork.Keep aside.
  • In a skillet, heat oil and add the mustard seeds and curry leaves
  • Once it splutters add the onions and green chilies. Saute until onions are light brown.
  • Mix into the couscous along with cranberries and raisins.Garnish with slivered almonds.

Indian Spiced Roast Chicken

  • Start by preheating the oven to 420 degrees F.
  • Make the green paste using all the ingredients above.Once the paste is ready,place the chicken along with oil,salt and green paste into a ziplock bag.Seal firmly and mix the contents together.Leave it in the refrigerator for 4-5 hours.
  • Place the marinaded chicken pieces on an aluminum foil on top of a baking sheet.Bake for about 40-45 minutes, turning the chicken once so that both sides are golden brown.
  • Once ready, let it rest for a little while before serving.

 

Keema Matar(Indian Style Ground Chicken and Peas)

25 | 10 | 2011
By Soni Sinha

Keema Matar has been traditionally made using Mutton in our family.I use ground Chicken many times since the Hubs does not eat red meat!Its also a healthier option for those trying to cut back on red meat.This is a very easy recipe and goes well with Rice, Rotis or Naan.Since we’re using ground meat, the cooking process is fairly quick.The peas in this dish gives it a vibrant color and fresh taste.
keemaMy kids absolutely love this dish and its a weekly staple in our family.The house smells of all the fragrant spices used here and the end result is a flavorful, rich and delicious meal that your family will enjoy!

Keema Matar(Indian Style Ground Chicken and Peas Curry)

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Ingredients
  

  • Chicken mutton or lamb mince-500 gms
  • 2 Onions-Ground to a paste
  • Frozen Peas-2 cups
  • Ginger garlic paste-1 tbsp
  • 2 Tomatoes-Chopped or Pureed
  • Turmeric-1 tsp
  • Red Chilli Powder-1 tsp
  • Ground Coriander- 1 tbsp
  • Ground Cumin-1 tbsp
  • Garam Masala-2 tsp
  • Oil- 3 tbsp
  • Bay Leaves-2
  • Water-1 1/2 cups
  • Salt-to taste

Instructions
 

  • Grind the onions to make a paste.
  • Keep aside.In a deep pan heat oil and add the bay leaves.
  • Add the onion paste and fry for a few minutes until the paste changes to yellowish color and the raw smell of onions has gone.
  • Add the ginger garlic paste.Fry for a few minutes and add the tomatoes, and all the dry spices except garam masala.
  • Add salt and fry until oil separates.
  • Add the chicken mince and continue to cook for few more mins until you see it changing color.
  • Add the peas followed by water, let it boil on high heat.Reduce the heat and let it simmer for a few minutes until all the meat has cooked.Check the seasonings,
  • Add the garam masala.Mix well and serve hot with steamed rice, rotis or naans.








Aloo Gobhi (Potatoes and Cauliflower)

21 | 10 | 2011
By Soni Sinha

Its the season to eat, eat and eat some more, but don’t look down that region called the “midriff”.Just pretend it doesn’t exist or just block it off from your memory for sometime.At least that’s what I do! I must admit that I’m a foodie and to be honest its not my fault, it runs in my family.My parents are the most amazing cooks I’ve known, my mom an amazing vegetarian cook, who also cooks the most delectable fish curries and my Dad, the ultimate authority on mutton dishes that are absolutely divine, so food has been a big part of my life 🙂

Marriage hasn’t changed me one bit, since DH is a food lover just like me!He likes to whip-up his own creations every once in a while.We love food from around the world and are always looking to try out different cuisines wherever we go. Most of the traditional North Indian food I cook,I’ve learnt it from my parents with slight variations here and there to make it easier and quicker, more suitable for our fast-paced lifestyle without losing the essence of the dish itself. 
My Aloo Gobhi is one such dish and it comes together quite effortlessly and packed with lots of flavor.It pairs really well with some Roti or Rice.

Aloo Gobhi 3

Aloo Gobhi (Potatoes and Cauliflower)
Ingredients
  • Potatoes- 1 cup (Peeled and Cubed)
  • Cauliflower- 2 cups (Cut into florets)
  • 1 Medium Onion-Sliced thinly
  • Garlic paste-1 tsp
  • Ginger paste-1 tsp
  • 2 Tomatoes-Chopped
  • Turmeric-1 tsp
  • Coriander Powder-2 tsp
  • Cumin Powder-2 tsp
  • Red Chilli Powder-1/2 tsp
  • Oil- 3 tbsp
  • Salt-to taste
Instructions
  1. In a deep skillet heat about 1 1/2 tbsp of oil.
  2. When heated add the cut vegetables and fry them with a pinch of turmeric until they are a little brown on the edges.
  3. Take them out and in the same pan add the remaining oil.Drop in the onions and fry for abt 2 mins until soft.
  4. Add the ginger-garlic paste and fry for another minute.
  5. Add the chopped tomatoes and all the dry spices and cook until oil separates.
  6. Now add the fried potatoes and the cauliflower and mix well with the rest of the spice paste(masala) in the pan.
  7. Cook until potatoes are soft and cauliflower is cooked but firm and not mushy.
  8. Serve hot with Naans,Parathas, Puris or Rotis (Chapatis).Enjoy