Soni's Food

Indian Inspiration!

Carrot and Coriander Soup

16 | 10 | 2012
By Soni Sinha

Autumn brings with it this craving for comforting foods!Foods that simmer on the stove tops or in the oven, foods that develop those lovely flavors that warms you up,foods like soups, stews  and warm desserts!I have a soup for you that not only warms you up, but is rich in anti-oxidants and beta carotene!

My Carrot and Coriander Soup is the most satisfying, flavorful, extremely easy to make and so vibrant!Its reminiscent of the time when were in England.Its easily available in all the supermarkets over there and when I couldn’t find it here in America I started making my own!Its earthy, sweet, a little spicy, a perfect autumn food~

Carrot and Coriander Soup

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Ingredients
  

  • 6 Carrots-peeled and cubed
  • 1 medium Onion-chopped
  • Olive oil or butter- 1tbsp
  • Ground Coriander-1 tbsp
  • Orange Juice- 1/4 cup
  • Water -3 cups
  • Salt-to taste
  • Pepper-1 tsp
  • Fresh Coriander-for garnish

Instructions
 

  • In a deep pot, heat oil or butter and add the chopped onions until soft.
  • Add the carrots and saute for a few minutes.
  • Add the water, salt and pepper .
  • Cover and cook until the carrots are done.
  • Now add the orange juice and the ground coriander.Let it cook for 2 more minutes.
  • Puree the soup in a blender and garnish with fresh coriander.Serve hot!

 

 

 

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.

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.