Soni's Food

Indian Inspiration!

Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

11 | 05 | 2015
By Soni Sinha

Its hard for me to walk past a cookbook in a book store without stopping to take a look while flipping through the pages.And if I happen to like it, then it gets added to my already expanding collection in my kitchen.How can you not be mesmerized by the tantalising recipes and stories in each cookbook and the knowledge you derive about your favorite cuisine.Right from the tools required to make the dishes,to the handy tips that’s always welcome while trying out the recipes, its always a great joy to own a cookbook and try recipes from it.I’m excited today to be reviewing Molly Gilbert’s cookbook Sheet Pan Suppers!Family recipes that you can bake in a Sheetpan?Who wouldn’t want that!!Less dishes to wash and and less mess.Its a godsend for anyone with a busy lifestyle and I’m in love with the book.

Hearty Ratatouille

Sheet Pan Suppers has 120 easy and delicious recipes right from mouth watering appetizers like Baked Feta and Chunky Mango Chutney (a must try) to elegant entree dishes like Salmon with Roasted Cucumber and Dilled Yoghurt sauce to a Serve-Withs section that even has a Spring Rice Pilaf (in a sheet pan!) and desserts like Fresh Brioche Cinnamon Roll!

Drooling yet?

Molly is a graduate of the French Culinary Institute, a fellow food blogger at Dunk & Crumble PLUS a recipe tester in the kitchen of Saveur.Her cookbook has something for everyone and I love her handy tips and hints that’s super helpful.The recipes are fresh and make use of ingredients in a very creative way that makes for some very elegant dishes.Its what I love the most about this book.

Hearty Ratatouille 5

The recipe that caught my eye as I was flipping the pages is a classic that I’ve been wanting to try for a long time.Its a Hearty Ratatouille with Goat’s Cheese and I absolutely loved how stunning it looked and how equally delicious it tasted!A healthy dish with colorful vegetables that’s so super easy and the addition of simple herbs like thyme and basil just works beautifully.The vegetables are perfectly soft and and you can taste the lovely tomato sauce underneath in every scoop.The goat’s cheese gives it that smooth richness that somehow rounds up the overall balance of flavors along with the vegetables and even my kids (7 and 11) loved it and went for seconds!They even helped layer the veggies with so much enthusiasm :). Its a new family favorite.I served it with some toasted French Baguette and it was one winner dinner!

Hearty Ratatouille

Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

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Ingredients
  

  • Olive Oil Cooking Spray
  • 1 can 12 ounces tomato puree
  • 3 cloves garlic thinly sliced
  • ½ medium yellow onion finely chopped
  • Kosher salt and freshly ground pepper
  • 2 tbsp unsalted butter cut into small cubes
  • 1 large red bell pepper
  • 1 large Chinese Eggplant or other long skinny eggplant
  • 1 large zucchini
  • 1 large yellow squash
  • 3-4 smallish yukon gold potatoes unpeeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp chopped fresh thyme
  • 4 ounces soft goat's cheese
  • 1 tbsp roughy chopped basil leaves
  • Crusty Bread for serving

Instructions
 

  • Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center.
  • Mist a sheet pan with cooking spray
  • Dump the tomato puree onto the prepared sheet pan.Add the garlic, onion, salt and pepper.Use a rubber spatula to spred evenly.Drop the butter cubes all over.
  • Cut the top off the pepper, pull out the seeds.Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds.
  • Trim the ends of the eggplant, zucchini and squash.Slice each into 1/8-1/4 inch.
  • Slice the potatoes the same size too.
  • Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from oe short end to the other.
  • Drizzle the veggies with olive oil.Sprinkle with thyme and some salt and pepper.
  • Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins
  • Remove the pan from the oven and turn the oven to broil.
  • Break the goats cheese into large crumbles and scatter evenly over the ratatouille.Broil to gently melt the cheese about 1 min.
  • Sprinkle the chopped basil and serve warm with crusty bread.

The Giveaway!

All you have to do is leave a comment and let me know your favorite food to cook on a sheet pan. Entries will be assigned a number and the winner selected using Random.org. The winner will be notified by email. If the winner does not respond in 48 hours an alternate winner will be selected. Contest ends on Wednesday, May 16, 2015 at 11:59pm Eastern Time. Contest is only for United States residents, with a US shipping address, and over the age of 18. There are several more chances to win the cookbook on other Weekday Supper posts (see list below). Entrants can only win one cookbook via this Weekday Supper campaign.

This Giveaway is now closed.

MORE FABULOUS SHEET PAN SUPPER RECIPES:

WEEKDAYbadge-150x150

 

Molly Gilbert’s Social Media Sites:

Facebook – Twitter – Instagram – Pinterest

Please check out the Sheet Pan Suppers Pinterest Board for more scrumptious sheet pan inspiration. And don’t forget to order your own copy of Sheet Pan Suppers. You’ll love it!

Would you like to learn a little more about Molly Gilbert? Check out this interview on the Sunday Supper website.

Disclaimer-This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Paneer Beet Balls- Indian Inspired

31 | 03 | 2015
By Soni Sinha

Spring has decided to show up late this season.I’m so fed up of this cold spell that has a taken a liking for the East Coast unwilling to let go.Temperatures are expected to go up this week and I’m hoping it stays that way and we get to finally welcome Spring.In order to cheer us up I decided to make these balls using some colorful Beets and Paneer.You could also use Tofu if you prefer.I love Mom’s Beet Cutlets and decided to give a spin on those.

Paneer Beet Balls

Beets scream spring to me and I love using them in my salads.But these balls are a great way to enjoy them and make for easy party appetizers too.To make the process even easier I’ve used store bought cooked beets and grated them along with the paneer before adding some nutty earthy spices like cumin, coriander and garam masala.The addition of jalapeños is essential here to balance the sweetness of the beets and you can go with either mild or spicy green chilies too.

Paneer Beet Balls-Indian Inspired 1

Serve these alongside some cilantro chutney or your favorite condiment and watch them disappear in no time.My kids loved this and I believe you will too.Its a keeper.

Paneer Beet Balls- Indian Inspired

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Ingredients
  

  • Cooked beets-3
  • Paneer-200 gms
  • ½ inch Ginger-crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam masala-1/2 tsp
  • Jalapenos or green chili-1-2 finely chopped
  • Cilantro-2 tbsp chopped
  • Cornstarch-2 tbsp
  • Salt-to taste
  • Bread Crumbs-1/2 cup
  • Oil-to fry

Instructions
 

  • Grate the beets and paneer either in a food processor or using a grater.
  • In a deep mixing bowl combine all the ingredients except bread crumbs.
  • Mix and form round balls.
  • Coat in the bread crumbs.(At this point you can keep it in the refrigerator until ready to fry)
  • Heat some oil in a small wok and fry the balls until golden.
  • Drain on a paper towel and serve hot.

 

 

 

Magic Cake

05 | 03 | 2015
By Soni Sinha

I finally did it.

I made the Magic Cake. And I ate it.

And I almost ate all of it.

Had to stop myself since I was taking it to a friends’ for a potluck. Not to mention it was a hit with everyone and even the kids gave it a thumbs up. I’ve been drooling at the pics on the web for many many months and being a big custard lover I’ve always wanted to make this.

Magic Cake 3

 

I have to warn you though.Its addictive.

Highly addictive.

Magic Cake 2

The magical layers that hit you as you take a bite.First the semi soft layer at the bottom followed by the custard in the  middle followed by the firm and slightly golden top layer.Its an amazing dessert and so super easy!The best part is that it only requires one simple batter and the magic happens once its in the oven.The three layers form as the cake bakes on a low temperature setting beautifully.Once cooled cut in into desired squares and enjoy this indulgent treat to your heart’s content.I followed this recipe from Jo Cooks and it turned out just perfect!

Magic Cake

Magic Cake

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Ingredients
  

  • 4 eggs separate yolks from whites at room temperature
  • 1 tsp vanilla extract
  • 150 g 3/4 cup sugar
  • 1 stick or ½ cup butter melted
  • ¾ cup of all purpose flour
  • 2 cups milk lukewarm
  • powdered sugar for dusting cake

Instructions
 

  • Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
  • Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks with the sugar until light.
  • Add butter and vanilla extract and continue beating for another minute
  • Add the flour and mix it in until fully incorporated.
  • Slowly add the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
  • Pour batter into baking dish and bake for about 70 minutes or until the top is lightly golden. The baking time could vary depending on the oven, so take a look at around 40 minutes and see how it looks.
  • Sprinkle some powdered sugar after cake has cooled and cut into squares.
  • Enjoy.

 

Chicken Tikka Masala

21 | 02 | 2015
By Soni Sinha

The Tikka Masala is an all time favorite dish all across Indian restaurants.There are many theories about its origin where-by some claim that it was accidentally invented in India but the most viable theory suggests that it was invented in the UK when a customer complained that the chicken curry was too dry and the chef created this tomato based sauce that was so well received that it gained popularity all over the UK.It is now a British National Dish and devoured by people all over the world.Chicken tikka masala is the perfect fusion of east-meets-west flavors in a global world.

chicken tikka masala

I love the vibrant color of the Tikka Masala and the rich luscious texture that’s just wanting to be savored. It’s a favorite in our family with my kids demanding it for dinner many times. I’ve made this dish using Chicken,Paneer and Tofu and they’re always a hit with the crowd when entertaining. The small chunks of Chicken are marinated in yoghurt and some spices and left for a few hours to ensure that the flavors seep in.The chunks are then grilled just until they develop those gorgeous golden edges.A great party tip is to make a big batch of these Chicken Tikkas and save some to serve as an appetizer and use the rest in the Tikka Masala sauce.

Chicken Tikka Masala

The Chicken Tikkas are then transferred into this rich tomato based sauce consisting of ginger, garlic, spices,tomatoes and cream and then simmered until the redolence of the warm spices starts making you hungry.The unique smoky flavor that’s achieved by grilling the tikka and then adding them into the sauce is what makes this dish so irresistible.The sauce has a hint of sweetness in the background but you can still taste the spices.The cream adds the richness and brings it all together.It’s the perfect comfort food especially in these cold winter days and can be enjoyed with some Roti,Naan or steaming hot Rice.Enjoy!

Chicken Tikka Masala

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Ingredients
  

For the Chicken Tikka

  • Chicken Tenders-1 lb cubed
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Greek Yoghurt-a cup
  • Garam masala-2 tsp
  • Turmeric-1/2 tsp
  • Red chili or paprika-1 tsp
  • Salt- to taste

For the Sauce

  • Medium onion-1 chopped finely
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Turmeric- 1/2 tsp
  • Canned Tomato Puree-2 cups
  • Sugar-1 tbsp
  • Water-1 1/2 cups
  • Cream-1/3 cup
  • Kasoori Methi dried fenugreek-1 tbsp
  • Butter-2 tbsp
  • Oil-1 tbsp
  • Salt-to taste

Instructions
 

For the Chicken Tikka

  • In a ziplock bag marinade the chicken tenders along with the rest of the ingredients and let it sit in the fridge for 4-5 hrs.
  • Place the marinated chicken pieces onto a foil lined baking sheet.Drizzle some oil all over and grill for about 8-10 minutes checking constantly until you see the golden edges developing on the sides.
  • Once done take the tray out of the oven and keep aside.

For the Sauce

  • In a deep skillet heat the butter and oil.
  • Add the onions and saute until slightly golden.
  • Lower the heat and add the ginger and garlic and continue to cook for about a minute.
  • Add the spices and mix well.Add the tomato puree and continue to cook.
  • Add the sugar, salt and cook for about 5 minutes until well combined.
  • Add the water and bring to a boil.Reduce the heat and add the chicken pieces.
  • Continue to cook for about 8-10 minutes on low heat until all incorporated.
  • Add the cream and kasoori methi. Check the seasonings.
  • Serve hot with roti,naan or rice.

 

Harissa Mint Chicken Kebabs

24 | 01 | 2015
By Soni Sinha

Harissa has long captivated me.I’d never heard of it until a few months ago when all of a sudden everywhere I looked people were making Harissa and cooking tons of recipes using Harissa.Just looking at those pics,I fell in love with the vibrant red color of the paste and the flavors seemed right up my alley since I love chilies in any form. As I walked past the aisles in our local Sur La Table the other day, I was overjoyed when I spotted a jar of Harissa sitting right there!I immediately picked it up and couldn’t wait to get home and try it!I was amazed at the flavor explosion in my mouth,right from the smoky,tangy to the heat from the chilies and the garlic not to mention the beautiful vibrant red color!Its my new favorite condiment these days and I couldn’t wait to create something amazing with it.

Harissa Mint Chicken Kebabs

For those of you who haven’t heard of Harissa before, its a Tunisian condiment made from serrano peppers,hot chili peppers,roasted red peppers,garlic,coriander or caraway seeds along with olive or vegetable oil for preservation and it is available in some speciality stores.It can be used to flavor a ton of recipes including couscous, a stew, as a rub over your favorite meat or fish, in a dip and so on..

Harissa Mint Chicken Kebabs 1

With eyes on the Superbowl, I thought that a great way to use this would be in some moist juicy Chicken kebabs that would also make an easy appetizer to feed a crowd.I started off by mixing the harissa with some yoghurt as I would in a Tandoori and added some fresh mint, some ginger-garlic paste and some cumin.The chicken tenders were then left to marinade for a good few hours and then placed onto skewers to be grilled on the stove top.The flavors from the Harissa just comes through and the mint complements it beautifully.They came out absolutely delicious and a good squeeze of fresh lemon juice just completed the dish.Enjoy it for your game day or any other day!

Harissa Mint Chicken Kebabs

Harissa Mint Chicken Kebabs

Harissa Mint Chicken Kebabs

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Ingredients
  

  • Chicken Tenders-1 pck about 1 1/4 lbcubed

Marinade

  • Greek yoghurt-2 tbsp
  • Harissa paste-2-3 tbsp
  • Crushed Ginger-1 tsp
  • Crushed Garlic- 1 tsp
  • Ground Cumin-1 tsp
  • Salt- to taste
  • Oil-1 tbsp
  • Fresh mint-1 few sprigs chopped

Garnish

  • Freshly squeezed juice of a lemon all over

Instructions
 

  • In a deep bowl assemble all the ingredients to marinade and mix the chicken tenders.
  • Let it sit in the fridge for about 5-6 hours.Place the chicken pieces onto skewers.
  • In a gridldle pan heat some oil.
  • Once the griddle is really hot, place the skewers and let it cook and develop a lovely golden color on one side (apprx 5-6 mnutes) and then gently flip over using a spatula to loosen the pieces if stuck.
  • Cook on the other side for apprx same time until fully cooked.
  • Arrange on a tray and squeeze some lemon juice all over.
  • Enjoy!