Soni's Food

Indian Inspiration!

Crepes with Strawberry Mascarpone Cream #SundaySupper #Healthy

03 | 03 | 2013
By Soni Sinha

If you ever stepped into my kitchen on a weekend, you’d find me making these gorgeous Crepes for breakfast for my kids!Its their most favorite breakfast of all time and they really look forward to it on the weekends.And why not!Nothing says it better than a soft delicate Crepe filled with a luscious creamy filling and vibrant Red Strawberries peeking out from the edges!

crepes2

Crepes are easily available in stores everywhere, but why would you buy something that’s so easy to make at home and I personally prefer the home-made texture better than store bought ones!I just whisk all the ingredients and let it sit in the fridge for a few minutes before the process begins.Growing up I never had a Crepe but instantly fell in love with it in this quaint little French restaurant in London.Since then I’ve been making Crepes, but mostly with a savory Mushroom filling!But that’s for another time 🙂 I started making the sweet fillings after my kids were born, and they’ve always enjoyed it with a LOT of drizzle of Chocolate Sauce 🙂

strawberry mascarpone crepe

My filling here is a healthy mix of the creamy Mascarpone and Greek Yoghurt whisked together with some Honey!You can add any fruits of your choice and it tastes absolutely delicious!The perfect breakfast or dessert for any day or night 🙂

strawberry mascarpone crepe2

Crepes with Strawberry Mascarpone Cream

Print Recipe Pin Recipe

Ingredients
  

For the Crepe-Makes about 8

  • All Purpose Flour-1 Cup
  • Eggs-2
  • Milk- 1/2 cup
  • Water- 1/2 cup or a bit more
  • Salt-1/4 tsp
  • Sugar-1 tbsp
  • Butter-2 tbsp melted and cooled

For the Filling

  • Mascarpone Cheese-3/4 cup
  • Greek Yoghurt-1/2 Cup
  • Honey-2-3 tbsp
  • Strawberries-3/4 cup sliced

Instructions
 

  • Mix the flour and salt in a bowl.Keep aside.
  • In a mixing bowl mix all the liquid ingredients and add the sugar,flour salt mixture.Whisk until well combined.If you feel the batter is too thick add a little more milk just to get a pourable consistency.
  • Heat some butter or oil in a pan.
  • Pour 1/4 cup of the batter into the pan and tilt the pan in a circular motion so its spreads evenly.
  • Look for small bubbles underneath and a lovely golden color.
  • Flip the Crepe and cook on the other side too.
  • Mix the filling ingredients.
  • Place about 2-3 tbsp of the filing on the inside of a Crepe and roll in any shape you prefer.Drizzle some Chocolate sauce all over!

My Crepes are my entry for our #SundaySupper theme Cheese,Cakes and Cheesecake!Our host is the lovely Angie of Big Bear’s Wife!Please scroll down to see some amazing recipes in each category!

Cheese –
Cakes –
& Cheesecakes

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!
Follow the #SundaySupper hash tag 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.
Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!

 

Healthy Banana Muffins

28 | 01 | 2013
By Soni Sinha

banana muffins3

Muffins are a great way to enjoy an easy breakfast or a snack!And if you like them really simple, soft and super  moist, then look no further, since I’ve got for you the most delicious basic muffin recipe that will not disappoint!I’ve made this recipe so many times with my 4 year old who loves to mash up the bananas while I get the other stuff ready 🙂

banana muffins

I found a basic muffin recipe in ‘Taste Of Home’ magazine and made some changes to make it more healthier and it couldn’t have been better :)The use of wholewheat flour and brown sugar makes these the ideal nutrition packed breakfast or snack for kids and adults.The bananas add that extra moistness and incredible flavor to these beauties.Needless to say,they’ve become a staple in our house!.Healthy, wholesome and guilt free 🙂

banana muffins1

 

Healthy Banana Muffins-Makes 12

Print Recipe

Ingredients
  

  • Ripe Bananas-3 medium sized peeled
  • Whole Wheat Flour-1 cup
  • All Purpose Flour-1/2 cup
  • Baking Soda-1 tsp
  • Brown Sugar-1/2 cup
  • White Sugar-1/4 cup
  • Salt-1/8 tsp
  • Large Egg-1
  • Vegetable Oil-1/3 cup
  • Vanilla extract-1 tsp

Instructions
 

  • Preheat oven to 375 degrees.
  • In a deep mixing bowl mash up the bananas.
  • Add the egg,vegetable oil and vanilla.Mix together.
  • In a separate bowl or plate mix the flours,sugar, salt and baking soda.
  • Add the dry ingredients into the wet ingredients and mix gently with a wooden spoon until well combined.Do not overmix.
  • Transfer into a greased muffin tin and bake for 18-20 minutes or until a toothpick inserted in the center come out clean.
  • Once done,transfer on a cooling rack to cool.
  • Enjoy!

Taking this opportunity to thank my friend Aparna from Not a Leaf  for nominating me for  the ‘Leibster Award’!!Please stop-by her blog for some inspiring Vegetarian recipes with beautiful photos that you’re going to love!

 

 

 

 

Chewy Cocoa Fudge Cookies

20 | 12 | 2012
By Soni Sinha

Its the Holiday season and the one thing we cannot get enough of are cookies! The food world is teeming with thousand of cookie recipes every day .I also jumped into the bandwagon and decided to try something different 🙂

Of late I’ve been using Coconut Oil a lot in my desserts and ever since I laid my eye on a recipe at My Recipes, I’ve been thinking of giving it a try.I finally did that yesterday and put my own spin by substituting Coconut Oil for Butter and boy was it good!

choc fudge cookies2

We’ve all been eating away the cookies and I’m worried we’ll be running out of these too soon 🙂 The coconut oil and the yoghurt gives these cookies a very chewy almost cake-like texture that makes them very indulgent.Who knew healthy could be so so good!The recipe suggested that these were crisp on the edges, but mine were chewy all over and I think the coconut oil made that happen.It makes baked stuff really moist and chewy, just the way I like them :)These also have a longer shelf life since there are no eggs.I couldn’t have asked for a better, healthier , holiday cookie~

choc fudge cookies1

 

Chewy Cocoa Fudge Cookies

Delicious and healthy, these Cocoa Fudge Cookies use Coconut Oil and Yoghurt!
Print Recipe

Ingredients
  

  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • â…› teaspoon salt
  • 3 tablespoons Coconut Oil
  • 7 tablespoons unsweetened cocoa
  • â…” cup granulated sugar
  • â…“ cup packed brown sugar
  • â…“ cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray

Instructions
 

  • Preheat oven to 350°.
  • Combine flour, soda, and salt,set aside.
  • Melt coconut oil for about 20 seconds in a microwave.Remove .
  • Stir in cocoa powder and sugars
  • Add yogurt and vanilla, stirring to combine.
  • Add flour mixture, stirring until moist.
  • Drop by level tablespoons 2 inches apart onto baking sheet lined with parchment paper.
  • Bake at 350° for 10 minutes or until almost set.
  • Cool on pans 2 to 3 minutes or until firm.

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!
Print Recipe Pin Recipe
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********

 

Slow Cooker Pumpkin Rice Pudding/Kheer

18 | 11 | 2012
By Soni Sinha

There’s something magical about warm comforting desserts that makes them so special especially in these cooler days and nights.The way they stick to the back of your spoon, the thick, creamy , velvety texture that’s just so inviting.That’s the kind of dessert I crave for during this season.My Slow Cooker dessert embraces the flavor of the season ‘Pumpkins’ into a creamy pudding that’s easy, delicious and aromatic!It just gets you in the spirit of the Holidays and its a perfect dessert to feed a crowd.

Just put everything into your slow cooker and let the magic begin!It all comes together beautifully and at the end you have one creamy, Pumpkin Rice Pudding.I’ve used Basmati rice here, but you could use Arborio or any other rice you prefer.Adding Pumpkin was a great idea since its gives a lovely flavor and a beautiful color to the pudding.Its a different variation of the Indian Rice Pudding/Kheer and the use of Cardamom is what distinguishes this from other Pumpkin desserts out there.Cardamom is very common in Indian desserts and imparts a unique fragrance with its spicy-sweet taste!I’ve used crushed Green Cardamom pods and add it at the end of the cooking process.

You can also add some nuts or raisins to the the mixture.I’ve kept it simple here.Also keep in mind that the longer you cook it, the thicker it gets and if you find it too thick you can add some whole milk and mix at the end.Top it with some whipped cream/topping for that pretty look!

Slow Cooker Pumpkin Rice Pudding/Kheer

A delicious Indian Inspired Slow Cooker Pumpkin Rice Pudding with Cardamom!
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients
  

  • Basmati Rice or any other-1 cup uncooked
  • Whole Milk-3 1/2 cup
  • Canned Pumpkin Puree-1 1/2 cup
  • Sugar-3/4 cup sugar
  • Butter/Ghee-1 tbsp
  • Crushed Green Cardamom Pods-1 tbsp

Instructions
 

  • Spread the butter/ghee all over the bottom of your slow cooker.
  • Add all the ingredients except cardamom.
  • Mix well and cook on high for about 15 minutes and then on low heat for about 4-5 hours.
  • Add the cardamom at the end.Mix well and serve warm!