Soni's Food

Indian Inspiration!

lndian Roasted Cornish Hens

27 | 11 | 2013
By Soni Sinha

If you are anything like me, then you don’t enjoy Turkey and would settle for anything else but.I’ve never really enjoyed Turkey and there’s this after taste that’s not very pleasing to my palate.Hence,I always look for alternatives during Thanksgiving and this time I chose these little Cornish Hens.I haven’t really worked with them a lot but I find them more manageable because of their size and in my opinion the smaller a bird, the more flavorful it is.

Indian Roast Cornish Hens 1

As usual I’ve given my Indian twist to a roast dinner and why not.The addition of Indian spices liven up any meal and for those of you who’re new to cooking Indian food, this would be a great recipe to start with.My Indian Roasted Cornish Hen has been rubbed with fragrant spices,some crushed ginger,garlic and lemon juice to add tons of flavor and its a great way to spice up your holiday table.The spices are subtle and do not take away from the dish.You could use the same marinade for Turkey or Chicken.You could also marinate the bird a day in advance and refrigerate.Roast it just in time for your guests.

Indian Roast Cornish Hens

The potatoes and the carrots roast in the juices from the Hens and are absolutely delicious.Serve this dish alongside my Sweet Potato Cranberry Casserole with Almond Coconut Streusel to complete your Thanksgiving menu.

Wishing you all a Happy Thanksgiving!

Indian Roast Cornish Hens 1

lndian Roasted Cornish Hens

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Ingredients
  

  • Cornish Hens-2
  • Carrots-3 peeled and cubed
  • Red Potatoes-4 cubed
  • Ground Cumin-1 1/2 tsp
  • Ground Coriander-1 1/2 tsp
  • Garam Masala-1 tsp
  • Paprika-1 tsp
  • Turmeric-1/2 tsp
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Juice of one lemon
  • Salt-to taste

Instructions
 

  • Preheat the oven to 350 degrees.
  • Mix the cumin,coriander,garam masala,ginger ,garlic,paprika,lemon juice and salt in a bowl.
  • Pat dry the cornish hens and rub the spice mixture generously all over and under the skin of the bird on both sides.
  • In a greased roasting tray place the potatoes,carrots and the cornish hens.Drizzle some oil all over and, bake for an hour and half until fully cooked.
  • Arrange on a serving tray and serve hot!

 

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

17 | 11 | 2013
By Soni Sinha

Yeah you heard it right.We’re squashin’ Winter by bringing some of our favorite Squash recipes for you today.

Do you like Squash?Do you often use it in your recipes?I would really love to use it more in my cooking but I always end up roasting it or making a soup.When I heard the theme for our Sunday Supper, I decided to make something that’s not the first thing that comes to your mind when you’re thinking Butternut Squash, like these Patties that have been given an Indian Inspired makeover that tickles your tastebuds with layers of delicious flavors in every bite.

Butternut Squash and Couscous Patties 1

I  had some leftover cooked Couscous from my Couscous Tabbouleh that I made over the weekend and I decided to use some of the couscous in my patties to give it some body and also make it easier to handle.I was a bit apprehensive at first, but I went ahead and used it only to realize that it wasn’t a bad idea after all.

The inspiration for these patties is the Indian Aloo Tikki that’s a favorite street food in Northern India.I’ve made another version of the Aloo Tikki using Quinoa over here.The char marks you see is what gives these patties a unique smoky flavor combined with the sweetness of the Squash.The ginger and the spices add tons of flavor and the icing on the cake is definitely the chat masala that’s an essential component in any Tikki.You can easily find them in any Indian store.

Butternut Squash and Couscous Patties 4

The patties use a little bit of couscous, so you can taste the butternut squash in all its glory.The one thing you really HAVE to do is to let the liquid drain from the squash.I typically leave it in a colander for sometime.Once you’re past that step you can add the rest of the ingredients.Its a great way of enjoying Butternut Squash and you can serve it as an appetizer or as a side dish along with your favorite condiment or my mint chutney this Thanksgiving.Enjoy!

Butternut Squash and Couscous Patties 5

Butternut Squash and Couscous Patties 1

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

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Ingredients
  

  • Peeled and Cubed Butternut Squash-1 lb
  • Couscous-1/2 cup
  • Water-1 cup
  • Fresh Ginger crushed-1 tbsp
  • Ground Cumin-1 tbsp
  • Ground Coriander-1 tbsp
  • Garam Masala-1 tbsp
  • Fresh Coriander chopped-1 cup
  • Salt- to taste
  • Oil- to pan fry
  • Chat Masala-to sprinkle

Instructions
 

  • Boil the cubed Butternut Squash in some water for about 10-15 until all cooked.Mash it and keep aside.
  • Bring a cup of water to a boil and add the couscous.Mix well, cover with a lid and switch off the heat.Let it sit for about two minutes.Fluff it with a fork.
  • Mix a cup of cooked couscous into the squash along with the ginger,all the spices and coriander.
  • Add salt.
  • Take a small portion in your hands to make round disks.
  • Heat about 2 tbsp of oil in a non stick pan and swirl the oil all over.Place the patties in a single layer.
  • Keep the heat on medium and let it develop a golden color on one side before flipping and repeat the process for the other side too.
  • Arrange in a tray along with some salad.Sprinkle chat masala all over.Enjoy!

This event is hosted by the lovely Heather from Girlichef and we’ve got some amazing Winter Squash recipes for your Thanksgiving table.

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper Movement

 

 

 

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  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.
 

Salmon in Mint and Coriander Sauce #fishrecipes

13 | 11 | 2013
By Soni Sinha

Mint is by far my favorite herb.It enhances the flavor of anything you add it into and transforms mundane dishes into something special.I’ve used mint in my favorite dishes over here and here.So good.I like to mix mint with cilantro in my savory dishes to get a subtle balance of flavors without overpowering either herb.I also love Salmon.It’s packed with protein and omega 3.It does have a strong taste and some of you might find it a bit overpowering, but I’ve grown up in India and the fresh water fish in India has a pretty strong flavor too, so I don’t mind it at all.

Salmon in Mint and Coriander Sauce 2

Coming to my recipe, it has the mint and cilantro along with some cumin and coriander. The best part is that the sauce comes together in a blender and the aroma is unbelievable as it cooks.You can smell the lovely herbs and once you add in the spices, you start to get hungry.The yoghurt is a small amount just enough to add the tang and a lovely consistency to the sauce.Serve it with some hot steaming rice and you have one amazing meal.Enjoy.

Salmon in Mint and Coriander Sauce.jpg

Salmon in Mint and Coriander Sauce 4

Salmon in Mint and Coriander Sauce

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Ingredients
  

  • Salmon fillets-4 6oz each
  • Onion-1 small
  • Ginger-1/2 inch
  • Garlic-4 cloves
  • Fresh Mint chopped-1/2 cup
  • Fresh Coriander chopped-1/2 cup
  • Yoghurt-2 tbsp
  • Ground Cumin-1 tsp
  • Ground Coriander- 1 1/2 tsp
  • Turmeric-1/2 tsp
  • Paprika or Red Chili-1/2 tsp
  • 1 Small Tomato- chopped
  • Tomato Paste-1 tbsp
  • Water-1 1/2 cups
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • Place the onion,ginger,garlic,mint and fresh coriander(cilantro) in a food processor along with a little water.Blend to make a paste.Keep aside.
  • In a skillet or a wok heat oil.
  • Transfer the mint paste into the oil and saute for about 5-6 minutes until the raw onion smell disappears.
  • Add the spices and continue to cook until all aromatic about 3-4 minutes.
  • Add the yoghurt and tomato paste and cook until you see oil separating from the sides.
  • Add the water and salt.Bring to a boil.
  • Add the Salmon, reduce the heat.Cover and cook until Salmon is fully cooked.(about 6-8 minutes)
  • Check seasonings.
  • Serve hot with some rice.Enjoy.

 

 

 

Masala Shrimp

07 | 09 | 2013
By Soni Sinha

Cooler air this week has got me thinking, are we braced for an early winter this year?I have to admit that I’m not a winter person.I mean I don’t mind the occasional snow that accumulates just enough for the kids to make their own snowman and snow angels and melt off the next day, while its still pristine white.I dislike the snow that lasts for days turning into ice ready to break people’s backs.Its just not fun.Not to mention the mess it makes.

Masala Shrimp 1

But hang on,why am I talking about winter yet?We haven’t even witnessed ‘Fall’ and don’t know what that has in store for us.Last year ‘Sandy’ just destroyed it all and I sincerely hope and pray that major hurricanes steer clear of our shores!Inspite of all this I still love ‘Fall’.I just love the warm colors of the leaves,the cool breeze,the pumpkins,the excitement of my kids to dress up for Halloween,the apples,the stews,warm comforting dishes hot from the oven and talking about hot my Masala Shrimp just fits the bill perfectly.

Masala Shrimp

Spicy and full of flavor this dish is my perfect companion for these cool days and since we’re using Shrimp here they don’t take too long to cook!The heat comes from the green chilies,the red chili powder and the garam masala.The spices give it tons of flavor and you can serve it with rice or naan bread to scoop up all those lovely juices!Its one of those special dishes you make when you’re craving something really spicy.

Masala Shrimp

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Ingredients
  

  • Jumbo Shrimp-1 lb cleaned and deveined
  • Onion-1 large onion chopped into small pieces or grated
  • Ginger-1 inch crushed
  • Garlic- 3 cloves crushed
  • Tomato-2 pureed
  • Ground Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Turmeric-1/2 tsp
  • Garam Masala-1 tsp
  • Red Chili powder or paprika-1 tsp
  • Green Chili-2 seeded and chopped
  • Salt- to taste
  • Water-1 cup
  • Fresh Coriander-to garnish
  • Oil-3-4 tbsp

Instructions
 

  • In a skillet heat the oil.
  • Add the chopped onion and saute on medium heat until golden.
  • Add the ginger and garlic.
  • Add the pureed tomato along with all the spices and the green chili
  • Continue to cook until you see oil separating from the sides.
  • Add water and bring to a boil.Add salt and check the seasonings.
  • Reduce the heat and add the Shrimp.
  • Cook for about 5-6 minutes until Shrimp is cooked.
  • Mix well and garnish with fresh coriander.
  • Serve hot with Rice or Naan!

 

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