Soni's Food

Indian Inspiration!

Curried Green Beans

04 | 12 | 2013
By Soni Sinha

Green Beans have never been one of my favorite vegetables.I despised them as a kid and until my late twenties.Then one fine day, it dawned upon me to try something different.I remembered the times when we were living in the South Indian state of Karnataka where we were introduced to some great South Indian food through my parents’ friends.They made a similar version using Green Beans and also Cabbage.Although this recipe might not be the exact way its made,I’ve tweaked it to make it easy enough for me and the flavors are similar.I do remember that they cut the beans very fine, but I just leave it whole.They look prettier that way. I’ve been enjoying them ever since.

Curried Green Beans

This dish is spiced up using curry powder.You could use mild or hot depending upon your preference.The use of coconut is quite common in South Indian cooking.It adds a nice texture and crunch to the dish.You can serve this as a side dish for the Holidays.It cooks fast and is on the table in a matter of minutes.I use frozen beans but you could use fresh ones too.Couldn’t be any easier and it could easily feed a crowd.Serve alongside your favorite entree.Enjoy!

Curried Green Beans 1

Curried Green Beans

Curried Green Beans

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Ingredients
  

  • Frozen or Fresh Green Beans-3 cups
  • Curry powder-2 tsp
  • Shredded Coconut-1/4 cup
  • Salt-to taste
  • Oil-2 tbsp

Instructions
 

  • In a skillet heat the oil and add the green beans.
  • Add the curry powder,salt and the shredded coconut.
  • Saute until the beans are cooked but still crunchy.
  • Serve hot.

 

 

 

Semolina Balls (Suji Laddoo) for Mother’s Day #SundaySupper

12 | 05 | 2013
By Soni Sinha

Making these Laddoos was more than just a process.It brought back memories of fun filled times in the kitchen with Mom as she sautéed the semolina ever so gently making sure to not burn it.The sweet aroma of the semolina in the Ghee wafted through every corner of the house.I patiently watched her mix all the other ingredients and waited for her to ask me to help her roll them at the end.The laughter,the mess,the rolling of these balls,the taste testing all have their own little importance in this vastness of life.I’m thankful to my Mom for teaching me the importance of these little tiny moments that have stayed with me till today.I also believe that food plays such an important role in all this.Mom’s cooking has always been amazing and even though I try to recreate her recipes in my own kitchen, they always lack the same depth of flavor.Maybe its just her love that makes foods taste so good!

Semolina Balls 1

As a Mom to two kids myself, I can see my kids’ memories shaping up around food too.We spend a fair amount of time in the kitchen during the weekends where they like to step in and help me in whatever I do and I love to surprise them by making their favorite foods and see their happy faces light up!These Semolina Balls were quite the surprise since I don’t make Indian Desserts that often and I know they’re not going to last long!

Semolina Balls 5

The use of coconut oil is what’s unique about this recipe and I can’t seem to get enough of it lately!Traditionally you would use Ghee to make any Indian Dessert, but if you’re using Coconut the use of Coconut Oil makes sense.

Soft,moist and delicious these Laddoos are healthier and a perfect dessert to satisfy your sweet tooth!I love the crunch from the almonds and the toasted coconut along with the nutty semolina and I think this would make any Mom happy 🙂

Semolina Balls (Suji Laddoo)

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Ingredients
  

  • Fine Semolina-1 1/2 cups
  • Sliced Almonds-2 tbsp
  • Shredded Coconut-3 tbsp
  • Coconut Oil-3 tbsp
  • Crushed Cardamom-1 tsp
  • Sweetened Condensed Milk-1 cup
  • Water-1/2 cup or more if required

Instructions
 

  • In a pan heat the Coconut Oil and saute the almonds until slightly golden.Keep aside.
  • In the same pan add the shredded coconut and toast until slightly golden.Keep aside.
  • Add the semolina and saute on medium heat until slightly golden and a nice aroma develops.Keep stirring constantly to avoid burning at the bottom.
  • Mix the almonds and the coconut into the semolina.
  • Transfer into a mixing bowl and add the condensed milk.Mix together and check for sweetness.Add the water while still warm and start shaping the mixture into small balls.
  • Cool and store in airtight container.

Happy Mother’s Day to all the wonderful Moms out there!Our Mother’s Day event is organized by the lovely Heather from Hezzi-D’s Books and Cooks and you’ve got to see the wonderful menu we have!

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. 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 delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  We hope to see you there!

 

Baked Lemon Coconut Risotto #SundaySupper

28 | 04 | 2013
By Soni Sinha

So many times you come across recipes that look and taste really good, but you’ve never tried making them yourself.Either its the technique or the process or for whatever reason, you’re scared to give it a try.You’ve drooled over them on the web, you’ve ordered them in restaurants and you’ve always wanted to try making them in your kitchen.Well, Sunday Supper is tackling exactly those kinds of recipes today and I’m so excited 🙂

For me the Risotto is one such recipe that I’ve always admired from afar.I order it in the Italian Restaurants,I’ve had it with so many different combinations asparagus,shrimp,mushrooms, but I’ve never attempted to cook it myself!Well today I did it!I made RISOTTO!!Please bear with my craziness but I’m just so so happy that it turned out lip-smackingly delicious!!!

Baked Lemon Coconut Risotto

Although technically its not the perfect way of cooking a Risotto since its baked not cooked on the stove-top by slowly adding the stock ladle by ladle,I found this baked version so much easier without any of that effort!I tweaked the original recipe by using Coconut Milk and Lemon that gives this dish so much flavor and richness.The subtle hint of coconut in the background combined with the tang from the lemon is just incredible!Its so light and refreshing with the grated parmesan and fresh parsley!I’m in love 🙂

Baked Lemon Coconut Risotto 1

Baked Lemon Coconut Risotto

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Ingredients
  

  • Arborio Rice- 3/4 Cup
  • Extra Virgin Olive Oil-1 tbsp
  • Onion-1 chopped finely
  • Dry White Wine-1/4 Cup
  • Coconut Milk-1 1/2 Cups
  • Low Sodium Chicken Broth-1/2 cup
  • Salt- to taste
  • Pepper-1/8 tsp
  • Lemon Juice-2 tbsp
  • Lemon Zest-1 tbsp
  • Butter-1 tbsp
  • Fresh Parsley- for garnish
  • Grated Parmesan Cheese-1/4 cup

Instructions
 

  • Preheat the oven to 425 degrees.
  • In an Oven proof sauce pan or dutch oven heat the olive oil.
  • Add the onions and saute until translucent for about 5-6 minutes.
  • Add the Rice and stir for about a minute.
  • Add the White Wine and cook until all of the wine has evaporated.
  • Add the coconut milk, chicken broth, salt and pepper.
  • Bring it to a boil, cover and transfer into the oven.Bake for about 25 minutes.
  • Remove from the oven and stir the lemon juice, lemon zest,butter and parsley.Add a little more broth if you want it more creamy. Sprinkle freshly grated parmesan all over.
  • Serve immediately!

Thanks to our SundaySupper host Conni Smith from The Foodie Army Wife, who chose this wonderful theme!We’re sharing with you our culinary conquests in our kitchens!!Please scroll down for the amazing menu we have for your today!

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/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 delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference

Curried Green Garbanzo Lettuce Cups (or Wraps)

13 | 03 | 2013
By Soni Sinha

I’m very excited about today’s recipe!Of late I’ve been working a lot with Green Garbanzos ever since I discovered them in the frozen section at Whole Foods!The new ‘Super Food’ to hit the American markets, they are super delicious,high in fiber,protein,vitamins,iron and are heart healthy!They have a lovely nutty flavor and since they’re already blanched and then frozen,they take no time to cook.They’re a freezer staple in my house and have become my newest obsession 🙂

curried green garbanzo

A curried version sounded fantastic and I started off by steaming these in the microwave for about 2 minutes.I’ve added scallions instead of onions since I love the flavor and the lovely color and the combination sounded wonderful!Once it was ready,another idea popped up!Why not serve them in lettuce cups instead of rice.It would taste really good on top of some crunchy Ice Berg lettuce that I luckily had in my fridge 🙂 I absolutely loved the flavors and got a thumbs up from the hubby too 🙂

curried green garbanzo2

Its a great alternative to chickpeas or peas in any dish and makes for a tasty and filling lunch or dinner!I’ve used Coconut Oil and curry powder along with some mustard seeds and toasted coconut and the whole dish barely takes 10 minutes to come together!You can eat it in a wrap or as a side dish with an Indian Inspired meal or as a salad on its own!A healthy low carb dish that’s full of delicious flavors!

Curried Green Garbanzo Lettuce Cups

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Ingredients
  

  • Frozen Green Garbanzo Beans-2 cups
  • Iceberg Lettuce-4 leaves
  • Chopped Scallions spring onions-1/2 cup
  • Black Mustard- 1 tsp
  • Curry Powder-1 tsp
  • Jalapeños-1 chopped seeds removed
  • salt-to taste
  • Toasted shredded coconut-for garnish
  • Coconut Oil-1 tbsp

Instructions
 

  • Place the garbanzos in a microwave safe dish and microwave on high for 3 minutes.
  • Trim the ends of the lettuce and carefully peel off about 4-5 leaves.
  • Toast some shredded coconut in a separate pan.Keep aside.
  • Heat oil in a skillet.
  • Add the mustard seeds and let it crackle.
  • Add the scallions and jalapeños.
  • Add the curry powder and stir for a minute.
  • Add the steamed garbanzos and salt and cook for about 4-5 minutes until well mixed.
  • Serve the garbanzos in the letttuce cups.Garnish with toasted coconut.
  • Enjoy!

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

09 | 12 | 2012
By Soni Sinha

I’ve recently tried cooking and baking with Coconut Oil and I have to confess,I’m addicted!!!I love the fruity smell of coconut oil and cannot believe it took me so long to realize how good this stuff is!!So imagine my excitement when the folks at Tropical Traditions sent me a 32 oz Jar of their Gold Label Virgin Coconut Oil!I always try and look for healthier alternatives in my cooking and baking and Coconut Oil seems to fit the bill perfectly.Its pretty versatile since it can be used in both sweet and savory creations and I love its warm sweet aroma filling my kitchen when I use it!

 

Gold Label Virgin Coconut Oil - 32 oz.

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil or watch this video.

To find out the different varieties, current offers and uses of Coconut Oil visit the Tropical Traditions Website.For more information on the health benefits of Coconut Oil, read this.

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Now to the Exciting Part!!

One of you lucky readers is eligible to win a quart of Gold Label Virgin Coconut Oil from Tropical Traditions!

HOW TO ENTER:

To enter, all you have to do is subscribe to receive Tropical Traditions’ Coconut Oil Sales Newsletter and leave me a comment here telling me you did so!

For some bonus entries, you can do any or all of the following:

*If you’re already following me on Facebook, Twitter, Pinterest or Google+ please note that in your comments!Also, please leave a separate comment for each entry here on my blog!

So, if you’re counting, that’s nine total entries to win a sample of this great product!

***This giveaway is only open to residents of the United States and Canada.  The giveaway will run through Dec 16th 2012.  The winner will have three days to respond to claim his or her sample before another winner will be chosen.*** 

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Now on to my recipe!!

My first recipe using Coconut Oil were my Sweet and Spicy Curried Nuts that got me hooked! The recipe I’m making today are these No Bake Date Coconut Snow Balls that are also perfect for the Holidays and so super easy.The coconut oil imparts a sweet flavor  and also makes these balls so moist!The flavor of coconut oil is very subtle, not too potent.I absolutely loved the texture and flavor that I couldn’t stop myself from eating them! These are soft indulgent bites of deliciousness that are also nutritious and cute!A guilt free dessert for the holidays.

No Bake Date Coconut Snowballs and a Virgin Coconut Oil Giveaway!!!!

Delicious no bake date, coconut snow balls!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Mejdool Dates-1 1/2 Cups Pitted and chopped
  • Almond Flour-2 tbsp
  • Cashews-1/2 cup chopped
  • Shredded Unsweetened Coconut-1/2 cup plus 4 tbsp for rolling the balls
  • Packed Brown Sugar-2 tbsp
  • Coconut Oil-1 tbsp

Instructions
 

  • Toast 1/2 cup of shredded coconut in a pan until slightly golden.Keep aside.
  • In a food processor mix together the dates,almond flour,cashews,toasted coconut, brown sugar and coconut oil until the mixture comes together like a dough.
  • Take a small amount in your hands and form small balls.
  • Roll the balls in the shredded coconut.Enjoy!
 
**** Tropical Traditions provided me with a free sample of this product ****
*********THIS GIVEAWAY IS CLOSED********