Soni's Food

Indian Inspiration!

Easy Chicken Curry

12 | 08 | 2014
By Soni Sinha

Who doesn’t love a good Chicken Curry?Its an all time favorite Indian Dish and today I’ve got for you an easy version using Chicken Breasts that cooks fast and tastes delicious.This is my go-to curry even on weekdays and I use the same base substituting Chicken for Tofu,Paneer or veggies.This is a basic North Indian curry where the sauce consists of onions.ginger,garlic, tomatoes and spices.If you’re a curry lover that frequents local Indian restaurants to enjoy Indian food, I would suggest you try this recipe at home and see how easy it can be.

Easy Chicken Curry

I’ve used Chicken breasts here but you can also use Thighs or Drumsticks if you prefer.The joy of cooking Indian food lies in the fact that you get to smell all those wonderful spices during the cooking process and the end result is worth every bit of the effort.The onion mixture along with the spices and the tomatoes are simmered slowly for the flavors to develop before the chicken is added.The chicken gets coated in all those lovely flavors and you can enjoy it with some hot steaming rice or rotis.

Easy Chicken Curry 3

Easy Chicken Curry

Easy Chicken Curry

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Ingredients
  

  • Chicken Breasts- 1lb cubed
  • Onion-1 medium
  • Ginger-1 inch
  • Garlic-5 cloves
  • Cumin Seeds-1/2 tsp
  • Ground Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Turmeric-1/2 tsp
  • Mild Red chili or paprika-1 tsp
  • Tomato-1 small pureed
  • Garam Masala-1 tsp
  • Water-1 cup
  • Salt-to taste
  • Oil-5 tbsp

Instructions
 

  • Make a paste of the onion,ginger,garlic,cumin seeds with a little water in the food processor.
  • In a wok or a deep skillet heat the oil.
  • Add the onion paste and stir every few minutes until it starts changing color a bit and the raw smell disappears (about 5-6 minutes)
  • Add all the spices except garam masala and continue to stir for a minute or two until aromatic.If you find the paste sticking to the bottom add a tbsp of water and stir to mix.
  • Add the tomato puree and cook the mixture on low heat while stirriing at intervals until you see oil separating from the sides.
  • Add the chicken pieces and mix.
  • Add water, salt and garam masala.,Bring to a boil, cover and cook on med and then reduce the heat and continue cooking for about 8-10 minutes or until the chicken is tender.
  • Garnish with cilantro.
  • Serve hot with rice or roti.

Spinach Pesto Chicken Kebabs

03 | 08 | 2014
By Soni Sinha

Grilled foods cannot be complete without some juicy, moist kebabs.For our weekend bbq,I made these Chicken Kebabs with my  Spinach Pecan Pesto and it was just delicious.Spinach and Chicken go very well together and with the garlic and parmesan there’s some great flavors going on in these kebabs.You can use your own favorite pesto for this recipe.I just happened to have some fresh spinach waiting to be used and always have pecans on hand.

Spinach Pesto Chicken Kebabs

As I mentioned in my earlier post, I’ve been busy entertaining this summer and luckily was able to take pictures of these gorgeous kebabs.I added some onions and peppers for some extra crunch.The kebabs were marinated in the pesto for about 4 hours and grilled for about 7-8 minnutes on each side until they developed all those yummy grill marks.

spinach pecan pesto

My Spinach Pecan Pesto is super easy and is a great way to enjoy some clean, healthy flavors in your food.Apart from using it in your favorite pasta, you can also use it as a condiment/dip,marinade,base in your wraps/burritos, sandwich and so on.

I served the kebabs with some Couscous Tabbouleh alongside some grilled veggies for a delicious summer meal.Not to be missed this season.Enjoy!

Spinach Pesto Chicken Kebabs 1

 

Spinach Pesto Chicken Kebabs

Spinach Pesto Chicken Kebabs

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Ingredients
  

  • Chicken Breasts cubed-1 lb
  • Spinach Pecan Pesto-5-6 tbsp
  • Onions-1 large cubed
  • Peppers-2 cubed
  • Grape tomatoes-5-6
  • Salt and pepper
  • Olive Oil

Instructions
 

  • Marinate the chicken in the pesto for about 4 hours.
  • Arrange the chicken,onions,peppers,grapr tomatoes on a skewer.
  • Sprinkle some salt and pepper all over and grill for about 7-8 minutes turning every few minutes until evenly cooked.

Easy Plum Cake

26 | 07 | 2014
By Soni Sinha

Bright sunny days
gleaming sunshine
on my face,
invigorating,
rejuvenating,
joy of summer
a season,so awaited
for all it brings,
folks elated

Easy Plum Cake

summer foods and fruits
in abundance,
cherries,berries and plums
Ah plums,
that’s what I need
to revel in,
a dessert indeed

Easy Plum Cake 5

a cake
a delight,
with juicy plums,
all in sight,
a bite is all you need,
to make you crave
this indulgent treat,
on a summer day so fine
in all its beauty,
so divine

Easy Plum Cake

Easy Plum Cake

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Ingredients
  

  • Unsalted Butter-1 1/2 sticks room temperature
  • All Purpose Flour-1 1/2 cups plus 2 tbsp
  • Baking Soda-1/2 tsp
  • Salt-1/4 tsp
  • Packed Light brown sugar-1/2 cup
  • granulated sugar-1/2 cup
  • Large eggs-3
  • Pure Vanilla Extract-1 tsp
  • Sour Cream-1/4 cup
  • Plums-4 halved pitted and cut into eighths
  • Confectioner's sugar for dusting

Instructions
 

  • Preheat the oven to 375 degrees.
  • Grease a 9 inch cake pan or baking pan lined with parchment paper.
  • Using an electric mixer beat butter and sugars until light andf fluffy.
  • In a large bowl mix the flour,baking soda and salt.
  • With mixer on low,beat in eggs one at a time until incorporated.
  • Beat in vanilla.
  • Add in 1/2 of the flour mixture,then sour cream followed by the rest of the flour mixture.Mix until just combined.
  • Spread batter into pan and smooth the top with a knife.
  • Arrange the plums at the top.
  • Bake for 35-40 minutes or until the a toothpick inserted in the center comes out clean.
  • Dust with confectioner's sugar once cooled.

Recipe Source-Martha Stewart

 

 

 

Mixed Vegetable Curry

21 | 07 | 2014
By Soni Sinha

Is it just me or this summer is really going-by way too fast!We’re already inching towards the end of July and there’s just one more month of summer vacation left.I’ve been busy with lots of entertaining and cooking, but somehow not all recipes make it to my blog.I cooked a variety of dishes this past month, but couldn’t take pictures of any.But I promise you that those recipes will be made again so I can share them with you!

Mixed Vegetable Curry 2

With so much going on during the summer, easy family recipes is what everyone is look for, and I’ve got for you exactly that.An easy Mixed Vegetable Curry that you can make using your favorite frozen mixed vegetable pack.I like to add in some fresh cauliflower for some body and also some extra flavor.This dish is a staple if I’m in a rush or if we’ve been out all day and need something fast on the table.

Mixed Vegetable Curry 1

I make it just like any other Indian sauce beginning with browning the onions followed by ginger-garlic, spices and tomatoes.The spices I use are typically ground cumin,coriander,garam masala, turmeric and  chili.The redolence is unbelievable and the once the veggies are added into the sauce, its just waiting to be scooped up with some warm rotis or naan.If you desire the sauce more creamier, you could also add a tablespoon of some sour cream or heavy cream towards the end.Enjoy.

Mixed Vegetable Curry

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Ingredients
  

  • 2 cups of frozen mixed veg pck
  • 1 cup fresh small cauliflower florets
  • Onions-2 small finely chopped
  • Fresh crushed ginger-2 tsp
  • Fresh crushed garlic-2 tsp
  • Tomatoes-2 small pureed
  • Ground cumin-1 tsp
  • Ground coriander-2 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1/2 tsp
  • Water-1/2 cup or more if req
  • Oil-3 tbsp
  • Salt to tatse

Instructions
 

  • In a skillet heat oil and add onions.
  • Brown until golden on medium heat and add ginger and garlic.
  • Saute for a minute and add the spices.
  • Saute for another minute or two until aromatic and add the tomato puree.
  • Cook the mixture until you see oil separating from the sides.
  • Add the veggies and cauliflower along with salt.Mix well.
  • Add water and cook for about 8-10 minutes or until the veggies are cooked.Check the seasonings.
  • Add cream if desired.
  • Enjoy.

 

Kashmiri Dum Aloo (Potatoes cooked in aromatic spices-an authentic Kashmiri dish)

10 | 07 | 2014
By Soni Sinha

If there’s one cuisine that’s always intrigued me,it has to be Kashmiri cuisine.Its amazing how with just a few spices and yoghurt, you can create some amazing recipes that’s to die for.I was introduced to Kashmiri food through my brother who has friends from the state of Jammu and Kashmir in India.Being a foodie just like the rest of us he has learnt to cook some of those amazing dishes that he enjoyed at his friends’ .When I recently visited India he made the most amazing Mutton Rogan Josh, and the taste still lingers in my mouth.

Kashmiri Dum Aloo

The recipe I have for you today is a Kashmiri Potato dish called Dum Aloo and involves cooking whole potatoes in some aromatic spices like aniseed and cumin along with some yoghurt.It takes some effort but the end result is out of this world.Its in a way easier than any other Indian preparation since the recipe does not call for onion or garlic.But you do have to patiently stir throughout for the sauce to come together. Enjoy.

Kashmiri Dum Aloo

Kashmiri Dum Aloo (Potatoes cooked in aromatic spices-an authentic Kashmiri dish)

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Ingredients
  

  • Potatoes medium same size-1 lb
  • Cumin Seeds-1 tsp
  • Cloves-3
  • Asafoetida-1 pinch
  • Red chili powder-2 tsp or a mix of 1 tsp kashmiri chili powder and 1 tsp red chili powder
  • Turmeric-1/2 tsp
  • Ground ginger-1 tsp
  • Aniseed powder-1 tsp
  • Yoghurt-1/2 cup
  • Garam masala-1 tsp
  • Powder 1 black cardamom 1/2 inch cinnamon and black pepper-1 tsp
  • Salt- to taste
  • Mustard Oil- 1/2 cup to fry potatoes plus cooking

Instructions
 

  • Boil the potatoes until tender.Once cool peel and prick the potatoes all over using a tootpick.Keep aside.
  • Heat some oil in a wok or a deep dish and fry the potatoes until golden on all sides.
  • Strain with a slotted spoon and keep aside in a tray.
  • Add about 1/4 cup of oil back into the wok and add cloves,cumin and asefoetida.
  • Stir, lower the heat and slowly add the red chili and turmeric along with a tbsp of water.
  • Make sure to not burn the chili and turmeric.
  • Stir till the oil separates from the sides and mixes in with the chili/turmeric about 3-4 minutes stirring continously.
  • Beat the yoghurt with a little bit of water to smooth.Add in the beaten yoghurt into the mix while still stirring.
  • Add the ground aniseed and ginger and conitnue to cook constantly stirring until you see oil separating.
  • Add the potatoes and mix all over so that they get coated in the mix.Add just enough water to cover the potatoes.
  • Cook on low heat until oil separates and the sauce thickens.Add a little water if too dry.
  • Add garam masala and the cardamom spice mix.Adjust the seasonings.
  • Serve hot with your favorite bread or rice.