Soni's Food

Indian Inspiration!

Indian Spiced Sweet Potato Patties

20 | 04 | 2012
By Soni Sinha

My newest craze these days are Sweet Potatoes.So rich in texture, taste and a nicer and healthier alternative to Potatoes.Packed with nutrition, rich in fiber, vitamins and beta carotene, this is a wonder vegetable that you can incorporate into your family’s diet. Its a versatile vegetable, that can be used in many different ways right from cutlets,to a simple mash, casseroles or desserts.

sweet potatoes

I’d originally planned on making sweet potato mash for dinner.The idea of making these into patties popped in when I’d peeled them up and I instantly changed my plan.I opened up my spice cabinet and threw in some coriander and cumin to give it a kick.The result is a luscious healthy appetizer or snack that you can enjoy guilt free!

The patties taste best when the natural sugars in the sweet potato caramelizes and imparts an earthy slightly charred flavor!The ginger kicks in along with the spices and the corn starch works as a binder.Its rustic and delicious!!I have been making it ever since and I’m sure you will too!

Indian Spiced Sweet Potato Patties

Indian Spiced Sweet Potato Patties

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Ingredients
  

  • Sweet Potatoes-3 Medium or 4-5 small makes about 8-10
  • Potato any kind-1 medium boiled
  • Ginger-1 inch crushed
  • Green Chillies jalapeños-2 chopped finely
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Cornstarch-2-3 tbsps
  • Salt-to taste
  • Oil-for shallow frying

Instructions
 

  • Wash the Sweet potatoes and bake it in the oven at 350 degrees F for 50 mins- 1 hour until cooked.
  • In the meantime boil a potato either on the stove-top or in a microwave.
  • Peel off the skin of the sweet potatoes and the potato, mash it and mix all the ingredients except oil.
  • Take some of the mix and flatten it between your hands, into round shaped patties.
  • Heat oil in a non stick pan over medium heat.
  • Shallow fry until nicely brown and caramalized on both sides.Serve hot with some ketchup!
Notes: For best results 
  • refrigerate the ready patties for about 20 minutes before you fry them
  • Use a Non-Stick pan to prevent them from sticking (do not use too much oil, just 2 tbsp on each side should suffice)
  • Let the patties develop a nice golden color on one side before you flip them.

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.



 


Tandoori Paneer Tikka

09 | 01 | 2012
By Soni Sinha

Paneer is a fresh cheese commonly used in Indian cooking.Its a good source of protein for vegetarians.Its such a versatile product that can be used in a thousand ways, sweet and savory.This dish is a very popular North Indian appetizer that you will find in most Indian restaurants.I love this dish for its simplicity, flavor and its appearance.

tandoori paneer copy

Paneer is easily available at your Indian Grocer’s.It can also be made at home by heating a Gallon of Whole milk and when it comes to boiling point just add 2 tbsp of vinegar or 4 tbsp of lemon juice to curdle it.Collect the curds in a cheesecloth and squeeze it.Tie at the top and leave it hanging so that all the whey has strained out.You can then set the curd in a rectangular shaped dish in the refrigerator and once it has set, cut it into pieces and use it to make all kinds of preparations.If you’re not prepared to do all the effort,you can just get store bought paneer from your Indian Grocer or even Whole Foods!

tandoori paneer

The key to making good Tandoori Paneer Tikka is to marinade it for about 4-5 hrs at the least, so that the flavors penetrate.You will also need to soak some skewers in water for about 30 minutes (if using wooden skewers) before putting them in the grill.Its a great make-ahead appetizer for parties, gatherings and potlucks. Marinade it the day before and grill it just before the guests arrive!!

tandoori paneer tikka

Tandoori Paneer Tikka

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Ingredients
  

  • Paneer 300 gms- cubed 2" I use store bought
  • 1 medium Green Bell Pepper Capsicum-cut in squares
  • Thick Yoghurt-2 cups
  • Ginger Garlic Paste-1 tbsp
  • Tandoori Masala-2 tbsp available in most stores
  • Lemon juice-2 tbsp
  • Chaat Masala readily available in Indian Stores-2 tbsp
  • Oil-2 tbsp

Instructions
 

  • In a zip lock bag put all the ingredients except chaat masala and tightly seal it.Mix the contents well together and leave it in the refrigerator for 4-5 hrs or overnight to marinade.
  • Place the marinaded Paneer and Bell Peppers into skewers on an aluminium foil on a baking sheet and broil(grill) on high heat for about 8-10 mins turning once until its all golden around the edges, but not overcooked.Sprinkle some chaat masala over the top.
  • Arrange the Paneer with or without skewers in a serving tray with salad and lemon wedges.Serve hot with Coriander Chutney!


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