Soni's Food

Indian Inspiration!

Cabbage Stuffed Mushrooms-Indian Inspired

28 | 01 | 2014
By Soni Sinha

Temperatures dropping yet again.Seems like there is no respite from this brutal cold even this week.The one thing that we look forward to during this weather is socializing with our friends.The kids have fun and so do we.And with the big Game on this weekend,I’m looking forward to getting together with our friends and enjoying the day.I have to admit that for me it’ll still be all about the food and less about the game.

Cabbage Stuffed Mushrooms-Indian Inspired

The dish I’ve got for you is an old favorite with an Indian twist.I’m not talking wings here,but Stuffed Mushrooms.I love them to bits and this time round I played with some shredded cabbage that I bought from Trader Joe’s.You might be wondering why Cabbage?Well, Cabbage to me is perfect as a filling in many ways.I love the crunch,the lovely texture and it pretty much takes up any flavor that’s added to it.Shredded Cabbage is also used in Pot Stickers,Vegetable Spring Rolls and rolled up into balls in Indian Koftas.

Cabbage Stuffed Mushrooms-Indian Inspired

The addition of Indian spices along with the ginger compliments the cabbage and it just seems perfect with the meaty mushrooms.And if that isn’t enough, its also super healthy and great as an appetizer or even a side dish with your entree.I’ve used Portobello Mushrooms,but you could also use Cremini for this dish.Enjoy with friends or on your own.This dish will cheer you up even if the weather doesn’t.

Cabbage Stuffed Mushrooms-Indian Inspired 1.jpg

Cabbage Stuffed Mushrooms-Indian Inspired .jpg

Cabbage Stuffed Mushrooms-Indian Inspired

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Ingredients
  

  • Portabello Mushrooms-6
  • Shredded Cabbage-2 cups
  • Onion-1 small
  • Ginger-1/2 inch crushed
  • Ground cumin-1/2 tsp
  • Ground coriander-1/2 tsp
  • Salt-to tatste
  • Shredded Mozzarella
  • Bread Crumbs
  • Olive Oil-2 tbsp

Instructions
 

  • Preheat the oven to 400 degrees.
  • With a sharp knife cut out the mushroom stems.Chop them into small pieces.
  • In a skillet heat the oil and saute the onions until translucent.
  • Add the ginger and saute for a minute.Add the spices and mix well for two-three minutes on medium heat until aromatic.
  • Add the mushroom stems.Saute for a bit.
  • Add the cabbage and salt.Cook for about 4-5 minutes or until still crunchy but cooked enough.
  • Stuff about a tbsp or two of the cabbage mixture into each Mushroom,press gently.Cover with some shredded mozzarella.
  • Sprinkle some olive oil mixed with bread crumbs and bake on a greased baking tray for about 15-18 minutes until golden and the bottom of the mushrooms are dry.

Chorizo and Spicy Sweet Potato Tapas #SundaySupper

19 | 01 | 2014
By Soni Sinha

Tapas has got to be one of my favorite foods.I first got a taste of it in London when my husband and I went to a Tapas bar and I was hooked!I loved every single one that we tried.The small delicious portions are just perfect with a few beverages and its a great party idea!Irrespective of whether you are meat eater or a vegetarian there’s something for every one.

Chorizo with Spicy Sweet Potato Tapas.jpg

I feel that the idea of serving small portions of a combination of appetizers or entrees is the best way to enjoy different flavors instead of a big meal and I could have these EVERY SINGLE DAY.

My recipe today involves Sweet Potato and some delicious Chorizo!I’ve used Smoked Chorizo here that adds that amazing smokiness to the dish.You all know how much I love Sweet Potatoes.I’ve used them in these amazing Sweet Potato Bites with Kale and Goat’s Cheese that’s also a great party starter.Coming back to this dish,spicing the sweet potatoes with some cumin and cayenne worked for me just fine.This Tapas has got the sweet,salty,smoky,spicy and the hubby couldn’t stop himself from finishing off the whole thing.Its that good.

Chorizo and Spicy Sweet Potato Tapas 3.jpg

Chorizo with Spicy Sweet Potato Tapas.jpg

Chorizo and Spicy Sweet Potato Tapas #SundaySupper

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Ingredients
  

  • Chorizo-3 sliced from the middle and diced
  • Sweet Potato-3 peeled and diced
  • Red Onion-1 small
  • Garlic-2 cloves crushed
  • Red Chili flakes-a generous pinch
  • Cumin-1 tsp
  • Cayenne-1/8 tsp
  • Salt-to taste
  • Extra Virgin Olive Oil-2 tbsp

Instructions
 

  • In a pot boil the sweet potatoes with some water until fork tender about 10 minutes.
  • In a skillet heat a tbsp of oil and add the chorizo.Cook until golden.Transfer onto a bowl.
  • Discard the fat and add another tbsp of oil.
  • Saute the onions for about a minute.
  • Add the garlic and saute.
  • Add the cumin,red chili and cayenne.
  • Mix well and add the sweet potato until well combined.
  • Add the chorizo back and mix all together.
  • Garnish with parsley and serve hot.

This event is hosted by the lovely Conni from the Foodie Army Wife and we’ve got an amazing Tapas menu for you!Look no further!

Here’s what’s on the Table:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Traditionfrom La Bella Vita Cucina

Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper Movement

Join the #SundaySupper conversation on twitter every 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.

Top 10 Recipes of 2013

05 | 01 | 2014
By Soni Sinha

Its the start of the New Year and I’m so glad 2013 has ended.It will forever be the most difficult year of my life, having lost my Dad .I still cannot believe that he’s gone and I yearn to hear his voice, his phone calls, his messages and struggle with it everyday.

To add to the pain,my Mom had a health scare just two days before the year ended.Thankfully she’s stable now and recovering.The last few months have been extremely hard for me and made me see life in a totally different way.Events like these make you appreciate the value of life and teach you to enjoy every moment with your near and dear ones because you don’t know what the next moment has in store for you.

While 2013 was extremely difficult for me personally, it was a great year for my blog in terms of growth and I also got to work with some well known brands like Campbells, Bertolli and Gourmet Garden to name a few.I look forward to working with these brands again and add many more to the list in 2014.

In-spite of so much turbulence going on in my life, YOU my dear readers were always here reading my stories and encouraging me with your kind words.Every time you visit my site,comment,read a recipe, you motivate me to keep cooking and sharing my recipes with you.It has helped me immensely and kept me going throughout and I have to thank each and every one of you.

“I Wish you all a Very Happy New Year and I hope that this Year brings lots of cheer, happiness and prosperity for you all”.

I leave you with a list of my Top 10 Recipes of 2013 in order of their popularity and you can click on the links below to view the recipes.Enjoy!

  1. Easy Paneer Tikka Masala
  2. Indian Spiced Sweet Potato Patties
  3. Easy Saag Paneer
  4. Tandoori Gobhi
  5. Easy Indian Lemon Chicken
  6. Indian Spiced Roasted Eggplant
  7. Quinoa Potato Cakes (Quinoa Aloo Tikkis)
  8. Healthy Banana Muffins
  9. Kheer (Indian Rice Pudding)
  10. Almond Flour Apple Crumble

Top 10 Recipes of 2013 

 

 

 

 

Thai Style Grilled Monkfish #SundaySupper #GGHoliday2013

08 | 12 | 2013
By Soni Sinha

Appetizers for me are the star of any party.They’re fun to cook ,bake or grill.The small bites are perfect for munching while you’re engaged in a conversation or enjoying your favorite drink.You could bring the flavors from around the world in your appetizers and get creative.As a result,I place special emphasis on my appetizers when I’m entertaining and they’re always a hit with my guests. I could easily skip the main course and just enjoy the appetizers and desserts any day.

Thai Style Grilled Monkfish 1

I was really excited when Gourmet Garden asked me to create an Easy Holiday Entertaining recipe featuring their herbs and spices.My mind went straight to creating an amazing appetizer.As soon as I spotted the lemongrass,I knew I was going to make a Thai Style Appetizer using their ginger,garlic,lemongrass,basil and cilantro.The ease of the tubes was just what I needed and the marinade was ready in no time!

I chose Monkfish since it holds well under the grill and is quite meaty.I let it marinade for 5-6 hours in the fridge and grill on low for about 8 minutes on each side.The flavors are amazing and it is a great recipe for a crowd not to mention insanely delicious!I loved the flavors of the lemongrass coming through and the spices add their own magic.Its now one of my favorites and I cannot wait to try the same marinade with chicken or even Tofu!

gg-hero_herbs_spices_3

Gourmet Garden sell a wide range of herbs and spices including Basil, Cilantro, Chili Pepper, Dill, Garlic, Ginger, Italian Herbs, Lemon Grass, Parsley and Oregano and can be found in the fresh produce section (next to the fresh herbs) of your local supermarket.They typically last for up to 3 months in the fridge.They are used like fresh herbs in a one-to-one ratio, but can be used in place of dried typically in a 2 to 1 ratio (2 tbsp GG Ginger equals 1 tbsp dried ginger).

I think they’re great for entertaining since the prep work is already done for you and they’re such a time saver.

Thai Style Grilled Monkfish 2

 

Thai Style Grilled Monkfish #SundaySupper #GGHoliday2013

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Ingredients
  

  • Monkfish-8-10 pieces

Marinade

  • Gourmet Garden Chunky Garlic-1 tbsp
  • Gourmet Garden Ginger-1 tbsp
  • Gourmet Garden Lemongrass-3 tbsp
  • Gourmet Garden Basil-2 tbsp
  • Gourmet Garden Cilantro-2 tbsp
  • Ground Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Oil
  • Salt-to taste

Instructions
 

  • Mix all the marinade ingredients in a mixing bowl or a ziplock bag.
  • Add the monkfish.MIx well.
  • Let it marinade in the fridge for about 6-7 hours.
  • On a foil lined oiled baking sheet place the monkfish.
  • Drizzle some oil all over and broil on low for about 8 minutes on each side or until cooked with golden grill marks.
  • Serve hot.

For more ideas using Gourmet Garden herbs and spices check out these amazing recipes by our Sunday Supper group!

You can Pin these recipes from our Easy Holiday Entertaining Pinterest Board and sign-up to receive Gourmet Garden Newsletter  and download a coupon on their website Gourmet Garden . Follow Gourmet Garden on Twitter, Facebook or Pinterest.

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.

Disclaimer-This post is sponsored by Gourmet Garden  Herbs & Spices. All opinions are my own.

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!