Soni's Food

Indian Inspiration!

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

Print Recipe

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)

Print Recipe

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.