Soni's Food

Indian Inspiration!

Almond Flour Apple Crumble #Glutenfree

21 | 08 | 2013
By Soni Sinha

Almond Flour Apple Crumble 1

“The warm afternoon sun

on an autumn day

the breeze,the trees

rustling in the wind

the colorful leaves

falling to the ground

the crunchy piles

the magic of Fall

Almond Flour Apple Crumble 3

I revel in this joy

as I take my spoon

a bite is all I need

to make me swoon

The soft apples

the warm cinnamon

the crumbly topping

warm from the oven

the aroma,the delight

on my daughter’s face

that mama made her favorite”

Yeah that’s right,its my daughter’s favorite dessert!Well, you certainly don’t have to wait for autumn to enjoy this dessert. And if you’re like her you will want this all year round!Apple Crumble is her most requested and I make it frequently.But this time round I used Almond Flour instead of All Purpose Flour in the topping and she still loved it!It makes for a rich buttery nutty topping that I’m really fond of and I really like the flavor.In addition, its rich in protein and anti-oxidants and ideal for baking.So even if you don’t have a Gluten allergy you could still use Almond flour for its health benefits.

Almond Flour Apple Crumble 4

I’ve made them in individual ramekins for easier serving.Serve it with whipped cream ,Greek Yoghurt ,custard or Ice cream to take it to another level!The best part is that its so super easy and you can just eyeball the ingredients.Its one of those desserts that’s literally no work but comforts you like none other.It feels like you’ve really put an effort into it but you know it better ! 🙂

Almond Flour Apple Crumble #Glutenfree

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Ingredients
  

  • 3 Granny Smith Apples- peeled cored and sliced
  • Ground Cinnamon-1 tbsp
  • Brown Sugar-1 tbsp

For the topping

  • Almond Flour-1 cup
  • Chilled butter cubed-2 tbsp
  • Packed Brown Sugar -2 tbsp

Instructions
 

  • Mix the apples,cinnamon and brown sugar and place in individual ramekins.
  • Mix the topping ingredients by hand or in a food processor until crumbly.
  • Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden.
  • Serve with whipped cream or ice-cream!

 

 

 

 

Peach Thyme Cake

22 | 06 | 2013
By Soni Sinha

Some foods pair beautifully,

Its as if they’re meant to be

Like Cheese and Wine

like Fruit and Brie

Peach Thyme Cake

Like Berries and cream

That we so love to eat

I have to add another to the list

Peach with Thyme

as you’re about to see,

Peach Thyme Cake 1

I got some gorgeous Peaches from TraderJoes the other day

And was looking to use them in some way

Came across this recipe that used Peach with Thyme in a cake

I knew exactly what I was going to make 🙂

Peach Thyme Cake 2

Then began the measuring, the mixing and the baking

and Boy, was it outstanding!!

So moist and I’m sure it was the magic of the buttermilk

The earthy woodsy flavor of Thyme,

the sweet juicy peaches

In a perfect harmony of sweet and earthy

They pair beautifully

Peach Thyme Cake 4

Recipe source-Jelly Toast Blog

Peach Thyme Cake

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Ingredients
  

  • 4 tablespoons unsalted butter room temperature
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ÂĽ teaspoon baking soda
  • 1 ½ teaspoons chopped fresh thyme leaves
  • ½ teaspoon coarse salt
  • Âľ cup plus 2 tablespoons sugar
  • 1 large egg
  • ½ cup low-fat buttermilk
  • 2 ripe peaches thinly sliced

Instructions
 

  • Preheat oven to 375 degrees.Grease a 8"x8" square baking dish or a cake pan with cooking spray.
  • In a bowl mix flour,baking powder,baking soda,thyme and salt.Keep aside.
  • In a separate bowl cream the butter and 3/4 cup of sugar with an electric mixer until all creamy.
  • Add the egg.Add the flour in three additions alternating with the buttermilk making sure to begin and end with flour mixture.
  • Pour the batter into the prepared dish and smooth with an offset spatula.
  • Arrange half of the peach slices on top and sprinkle with 2 tbsp of sugar all over.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Add the remaining peaches halfway through the baking.You might want to add a extra minute or two to the overall baking time due to this step.
  • Allow to cool before serving.

 

 

 

Mini Strawberry Cheesecake with Walnut Crust #SundaySupper

02 | 06 | 2013
By Soni Sinha

Come Summer and we start craving for foods that cool us off and provide much needed relief from the heat!Fresh fruits,salads,ice-creams,cool desserts are always welcome!Recently, I received some delicious Walnuts from California Walnuts that I have been enjoying for my snack!Our Sunday Supper featuring ‘Summer Berries’ seemed like the perfect opportunity to use them since my Mini Strawberry Cheesecakes have a Walnut Crust!Sounds great, doesn’t it?

Mini Strawberry Cheesecake with Walnut Crust 7.jpg

Wait till you taste it!Its out of this world delicious and just the perfect little bite for a sweet treat at any time!These couldn’t be easier and did you know they’re also secretly healthy?You’re very welcome. 🙂 The process starts in the food processor when the walnuts are crushed to resemble crumbs and the butter and sugar are added into the mix.I love the Walnuts in the crust and they impart a rich deep flavor to it.The filling consists of Reduced Fat Cream Cheese and Greek Yoghurt that make these treats even more enjoyable without feeling guilty.The sweet juicy Strawberries just complete the look and give them a fresh sweet taste that makes you crave for more and more.A cute dessert perfect for these hot summer days!

Mini Strawberry Cheeecake with Walnut Crsut 5

Mini Strawberry Cheesecakes with Walnut Crust

Print Recipe Pin Recipe

Ingredients
  

For the Crust

  • Ground Walnuts-1 1/2 cups
  • Melted Butter-4 tbsp
  • Sugar or honey-2-3 tbsp

For the Filling

  • Reduced Fat Cream Cheese-8 oz room temperature
  • Egg-1 room temperature
  • Greek Yoghurt-2 tbsp
  • Vanilla Extract-1 tsp
  • Sugar-1/4 cup

For the Topping

  • Fresh Sliced Strawberries

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a food processor place the Walnuts and pulse them until a crumb consistency.
  • Add the butter and sugar and pulse again.
  • Line a mini muffin pan with muffin liners.
  • Evenly divide the mixture among the liners and press with your fingers all over.
  • In a bowl using your electric mixer beat the softened cream cheese and egg until creamy.
  • Gradually add the sugar and beat until smooth.
  • Add the Greek Yoghurt and vanilla and beat until combined.
  • Pour a tbsp or two on prepared muffin cups.
  • Bake until the cheesecakes are puffed and set in the center about 17-20 mins.
  • Transfer the pan to a wire rack and let it cool in the pan and then transfer into a tray and cool completely.
  • Refrigerate for a few hours or overnight.Garnish with sliced strawberries and serve.

This event is hosted by our lovely Nicole from Daily Dish Recipes  and we have an amazing recipe collection using “Summer Berries”!!

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Check back on Sunday for all of wonderful Summer Berries recipes! We’d love if you joined our #SundaySupper chat on   Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us!  To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

 Look what we’re sponsoring! Come join us in sunny Orlando, this July!

Learn more at www.foodandwineconference.com

 

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 sautĂ©ed 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!

 

Kheer (Indian Rice Pudding)

23 | 03 | 2013
By Soni Sinha

Today’s recipe is a traditional Indian Dessert often served during special occasions and festivals and talking of festivals the Indian Festival of Colors called ‘Holi’ is round the corner and is celebrated in India with lot of warmth,love and happiness.People visit each other’s houses to play Holi and enjoy the sweet treats. Its quite messy but quite fun and I have fond memories of fun filled Holi with my family and friends where we smeared colors all over each other and enjoyed all the delicious foods!

kheer

In my family food always took center-stage and the menu was planned weeks in advance.The preparation started a day early with the sweets first and every course had to have different varieties.So the appetizers typically would be Tikkis or Chaat, Dahi-wada,Shami Kebabs followed by the main course consisting of Pulao,Mutton,Stuffed Poori (fried fluffed breads),Aloo Gobhi and Aloo Baingan Saag (Potato,eggplant and spinach) followed by the Dessert round that consisted of Malpua, Gujia and this Kheer (Rice Pudding)!

kheer2

Festivals are one occasion when I indulge without holding back!We’re all allowed to indulge once in a while, aren’t we? :)This creamy, rich, decadent rice pudding uses only five ingredients but tastes absolutely amazing!!Its the perfect dessert to enjoy warm or chilled depending on the weather!Indian Rice Puddings do not have eggs or vanilla in them instead Cardamom and nuts are used to add flavor and texture.I’ve used slivered almonds but you could use cashews or pistachios or any other combination of nuts that you prefer.Its perfectly sweet, smooth and luscious!

Wishing you all a Happy Holi or as they in India HOLI HAI 🙂

kheer1

Kheer (Indian Rice Pudding)

Print Recipe

Ingredients
  

  • Raw Basmati Rice or any-1 cup
  • Whole Milk-3 cups
  • Sweetened Condensed Milk-1/3 cup
  • Cardamom crushed-1 tsp
  • Slivered Almonds-2-3 tbsp

Instructions
 

  • Wash the rice.Heat milk and rice together and bring to a boil.Lower the heat, cover and cook until rice is fully cooked (about 15 mins) stirring every now and then.
  • Lower the heat and add the condensed milk and mix evenly until all creamy.Adjust according to your taste.Add more if required.
  • Add the cardamom.Turn off the heat.Garnish with slivered almonds.
  • Seve warm or chilled!