Soni's Food

Indian Inspiration!

Thai Chicken Lettuce Wraps

15 | 09 | 2013
By Soni Sinha

Ground meats are a staple in my freezer and I use them all the time!They can be used in so many exciting dishes,such as meatballs for your spaghetti, a big bowl-full of your favorite chili, Indian curries with hot steaming rice or my Lettuce Wraps that are super easy and delicious.Wraps are a great family favorite here and I love to experiment with different flavors.Recently,when I was looking for an excuse to use leftover coconut milk in my refrigerator, I came up with the idea of making these Thai lettuce wraps using some Red Curry paste (that I always have on hand).I added some crunchy peppers and beans and voila,these amazing Thai Chicken Lettuce Wraps were born!

thai chicken wraps

I’ve used ground chicken here, but you could substitute any ground meat on hand.Veggies are totally up to you.Use any crunchy vegetable of your choice and that also goes for the lettuce.Use any green leafy vegetable that can hold the filling.Its a delicious appetizer,entree for your family and a great way to add more variety into your diet!

Thai Chicken Wraps 1

My kids had so much fun biting into the crunchy lettuce and it was great to see them enjoy this nutritious meal with so much enthusiasm!The ground chicken tastes amazing with the red curry paste that consists of a mix of galangal,lemongrass and fragrant spices and when mixed with coconut milk oozes that wonderful Thai aroma.Enjoy!

Thai Chicken Lettuce Wraps

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Ingredients
  

  • Butter or Iceberg Lettuce -5-6 leaves

For the filling

  • Ground Chicken-1 lb
  • Shallots-2 diced
  • Garlic minced-1 clove
  • Ginger crushed-1/2 inch
  • Peppers any color-1 cup
  • Frozen Green Beans-1/4 cup
  • Red Curry paste-1 tbsp
  • Coconut milk-1/4 cup
  • Salt- to taste
  • Oil-1 tbsp
  • Fresh basil

Instructions
 

  • In a skillet or wok heat oil and add the shallots.
  • Add ginger and garlic and saute.
  • Add the red curry paste and mix well until aromatic.
  • Add the ground chicken and cook until its cooked through stirring frequently.
  • Add the peppers,beans and salt.Saute for about 4-5 mins.
  • Stir in the coconut milk and mix well.Add chopped fresh basil.
  • Serve 2-3 tbsp of the filling in each lettuce and enjoy.

 

 

Spicy Sea Scallop Skewers with Mint Yoghurt Sauce #SundaySupper

01 | 09 | 2013
By Soni Sinha

Its the Labor Day Weekend and also the last weekend before school starts!September is here and very soon we’ll see the cooler crisp air in the mornings and evenings.Summer gradually making way for Fall.So while we still have some heat, lets just enjoy these last few days by having some barbecue fun with our favorite veggies,meats or seafood.For me it has to be Sea Scallops since I love them!Sea Scallops are one of the most nutritious seafoods out there and are packed with Vitamin B12,a necessary nutrient for cardiovascular health and Omega 3 Fatty acids.They are available fresh or frozen.You could use either for this recipe.Trader Joe’s sells these frozen Jumbo Sea Scallops that I’ve used here and they taste great.I just let them defrost before they’re ready to be used.

Spicy Sea Scallop Skewers.jpg

I like to have some spice, some heat on my seafood and that brings me to our recipe today.My Spicy Sea Scallops are of course spicy,but also fun to eat since I’ve got them on skewers.I’ve used the flat side of my griddle pan to get a nice sear on both sides, but you could also grill them directly on the grill for those lovely marks!

Spice Mix for Spicy Sea Scallops

The spice mix I’ve used here consists of Garam Masala,Cumin and Red Chili powder.The Sea Scallops are coated with the spice on one side before going into the skewers so as to not overpower the sweet delicate flavors and they taste absolutely delicious!I serve this with a cooling Mint Yoghurt Sauce that just balances the heat and also pairs nicely with all the flavors going on.

Spicy Sea Scallop Skewers 1

The hubby is trying to cut down on his carbs and found this dish perfect with some fresh salad for his meal.You could also serve this as an appetizer for your next party!

Spicy Sea Scallop Skewers with Mint Yoghurt Sauce

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Ingredients
  

For the Sea Scallops

  • Sea Scallops-8
  • Garam masala-2 tbsp
  • Ground Cumin-1 tsp
  • Red Chili powder or paprika-1/4 tsp
  • Lemon-cut into wedges
  • Salt-to taste

For the Mint Yoghurt Sauce

  • Mint-1/2 cup chopped
  • Yoghurt-1/2 cup
  • Garlic-1 minced
  • Salt- to taste

Instructions
 

  • In a bowl mix the spices.
  • Coat the scallops on one side with the spices and arrange on skewers.
  • Heat the flat side of your oiled griddle pan.
  • Place the skewers and let them cook on medium high for about 2 minutes per side.Look for a lovely sear.
  • Mix all the ingredients for the mint yoghurt sauce.
  • Arrange the skewers on top of some fresh salad and serve with the sauce.
  • Squeeze some lemon juice all over.

This exciting event is hosted by Foodie Stuntman of Crazy Foodie Stunts and we’ve got some amazing Labor Day recipe ideas for you all!!

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

Samosas #GlobalStreetFood #SundaySupper

25 | 08 | 2013
By Soni Sinha

Sold in every nook and corner of any street in Northern India,Samosas are the quintessential Indian street food!They’re enjoyed by a multitude of people each day every day.If you’re out on the streets in Delhi, you will always see vendors selling piping hot crispy samosas served with Tamarind Chutney to the people gathered around the stall eager to get a taste of it.The flaky crisp outer layer that leads into the delicious soft potatoes and peas spiced to perfection with some heat, some tang is one of the most well known foods from India.And its devoured by so many across the globe.

Samosas 8

If you’re in India you never really make Samosas at home since they’re easily available everywhere.When you have unexpected guests Samosas are the quick fix snack since there will always be some vendor at the end of your street frying Samosas!When I first arrived in the UK we found this little Indian sweet shop that sold Samosas, but they were nowhere close to what I was accustomed to.But,I still bought them since I was craving them so badly.But that’s always the story,somehow I’ve never had good samosas outside India.When our Sunday Supper group came up with the idea of Global Street Food I knew I had to make Samosas,but the problem was I’d never made them before!I called my most trusted Vegetarian Chef, my Mom for some tips and tried making these for the first time ever!

Samosas 2

Mom also asked me to fry these in warm oil as opposed to hot oil, since they tend to become soggy otherwise.For the filling you can go with  either a vegetarian or meat option.The ones commonly sold on the streets are the Vegetarian version with potatoes and peas.The filling is delicious with all the spices and the chillies that add a slight heat in the background. I’ve also used Dried Mango powder (Amchur) along with Black Salt (Kala Namak) that is easily available at your Indian Grocer!The samosas came out perfectly crispy on the outside and the filling was spot-on!

Samosas 9

They’re a little time consuming but the end result is worth the effort!These are best enjoyed right after they are fried to bite into that crisp pastry.You could also cheat by opting for Phyllo sheets if you wish to make the process easier and bake them instead of deep frying,but I went with the traditional method just the way they’re sold on the streets in India!

Samosas #GlobalStreetFood

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Ingredients
  

  • All Purpose Flour maida- 1 cup
  • Oil-2 tbsp
  • Salt-1/2 tsp
  • Water-1/4 cup plus a little more
  • Salt-to taste

For the Filling

  • Potatoes-3 large
  • Frozen peas-1/2 cup
  • Cumin Seeds-1 tsp
  • Green Chili or Jalapeno-2 seeded and chopped
  • Ginger-1/2 inch crushed or grated
  • Ground Coriander-1 tsp
  • Garam Masala-1/2 tsp
  • Dried Mango Powder Amchur-1 tsp
  • Black Salt-1/2 tsp
  • Oil-2 tbsp
  • Salt- to taste

Instructions
 

  • In a mixing bowl take the flour.Add the salt and oil.
  • Mix with your hand and start adding water little by little until and knead until it forms a soft pliable dough.The dough should be firm when you poke your finger.
  • Boil potatoes and mash it.
  • In a skillet heat oil and add cumin seeds.
  • Once it splutters add the green chili and ginger and saute for a minute.
  • Add the spices.Mix well and add the potatoes.
  • Mix and allow to cool.

To make samosas

  • Divide the dough into ten equal balls.
  • Take one ball at a time and roll out a 5" circle.
  • Cut through the middle so you have two semi circles.
  • Moisten your hands with a little water take one semi circle and form a cone shape.Seal the edge on the side and fill one tbsp of the filling into it.
  • Seal the outer edges.
  • Deep fry in warm oil until golden and crispy.
  • Enjoy with your favorite chutney!

This exciting event is co-hosted by the lovely Heather from Girl Chef and Bea from The Not So Cheesy Kitchen and we have some tantalizing Global Street Foods for you to enjoy!

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

SundaySupper
Be sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 7 pm EST; come join us by following the #SundaySupper hashtag or through TweetChat.
Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag. We are excited for you to join the fun. Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movemen

 

Couscous Cakes

03 | 05 | 2013
By Soni Sinha

Couscous is on the menu today!The tiny jewels of semolina granules coated in wheat flour is packed with fiber, vitamins and minerals.The key to a good couscous lies in the flavor you add to it, since its quite flavorless on its own.It cooks quickly and is the perfect lunch when you’re in a hurry!I’d picked up a packet of Whole Wheat Couscous from Trader Joe’s with the purpose of using it in some way and looked up the web for some inspiration.I came across Giada’s Recipe for Couscous Cakes that sounded unique with an Indian twist and I instantly knew I had to try it!

Couscous Cakes

I made some changes to the original recipe by using parsley instead of coriander and added some dried cranberries and almonds for some tart and crunch that works perfectly.The lemon zest gives a nice fresh flavor to the dish and the star of the dish clearly is the Mango Chutney that has all the delicious spices and ginger and juicy bits of mango that you get every now and then.

Couscous Cakes 1

The cakes turned out great and I really enjoyed all the flavors together!You can make these cakes ahead and store them in the refrigerator until required.Just shallow fry them at the last minute and serve your guests.A lovely recipe with an Indian touch that’s surely a keeper 🙂

Couscous Cakes

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Ingredients
  

  • Whole Wheat Couscous-1 cup
  • Egg-1
  • Egg Yolk-1
  • Mango Chutney-1/3 cup
  • Ground Coriander-1 1/2 tsp
  • Lemon Juice-2 tbsp
  • Lemon Zest-1 tbsp
  • Dried Cranberries-1/4 cup
  • Sliced Almonds-1/4 cup
  • Chopped Parsley-1/2 cup
  • Plain Flour-2 tbsp
  • Salt-to taste
  • Pepper- 1/2 tsp
  • Olive Oil- to shallow fry

Instructions
 

  • Cook couscous according to the instructions.
  • Add all the ingredients except Olive Oil and mix together.
  • Heat a skillet with some Olive oil.
  • Wet your hands with a little water and take a small amount of the mixture.
  • Form round shaped patties and shallow fry them until golden.
  • For easier frying you can also refrigerate the cakes for about 30 mins before frying them.
  • Serve hot!

Couscous Cakes 3

Lemon Chicken Kebabs

26 | 04 | 2013
By Soni Sinha

If there’s one dish I could live off for the rest of my life it would have to be Kebabs!! So many different possibilities and such a vast array of flavors, Kebabs are one of the most delicious foods of all time!I love experimenting with different flavors for kebabs and today I’ve got for you a tasty citrusy Lemon Chicken Kebab that’s super easy and I’m also going to share my secret to a moist and juicy Kebab 🙂

lemon chicken kebabs

I find Kebabs as the perfect party appetizer!They’re easy and always a crowd pleaser! You can use any meat or vegetable of your choice and you can make them spicy or non spicy according to your preference!!I’ve made these kebabs on my Griddle Pan but you could also broil it in the oven if you wish.I love the sizzle when the chicken touches the hot pan 🙂

The marinade for this dish is pretty easy and consists of lemon juice,some spices,ginger and garlic.The citrusy lemony flavor combined with a hint of spice in the background is mild enough for kids also.I marinated these for just a couple of hours and they still came out really juicy and flavorful.

Lemon Chicken Kebab 3

My secret? I do not throw the marinade after the kebabs go in the oven or pan.Instead,I brush the marinade all over the kebabs using a pastry brush on both sides every few minutes that gives them tons of flavor and prevents them from drying!Try this trick and you’ll never ever have a dry flavorless kebab again 🙂 I served these for our dinner in a tortilla wrap with some green chutney (made with coriander leaves,garlic,green chili and tomatoes) and lettuce!It was a fun dinner and my kids loved making their own individual wraps 🙂

Lemon Chicken Kebabs

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Ingredients
  

  • Chicken Breasts-2 pieces 6-8 oz each cubed
  • Lemon-3
  • Crushed Ginger-1 tsp
  • Crushed garlic-1 tsp
  • Ground Cumin-1 tsp
  • Garam Masala-1 tsp
  • Chopped Fresh Coriander-1/2 cup
  • Salt- to taste
  • Oil-2-3 tbsp

Instructions
 

  • Slice the Chicken Breasts and cube them into bite sized pieces.Juice the 3 lemons and zest one.
  • In a ziplock bag place all the ingredients excluding oil and mix.Leave it in the refrigerator for about 2 hours.
  • Insert the pieces into greased skewers.Save the marinade.
  • Heat a greased griddle pan on high.Once ready place the skewers onto the pan.
  • Pour a little oil all over and brush the marinade generously on the side up.
  • After about 2-3 minutes flip the skewers and brush the other side too.Repeat the process until cooked about 6-8 minutes on each side and it has a lovely golden color.
  • Your kebabs are ready!Serve hot with Chutney and lemon wedges.

lemon chicken kebabs 2