Soni's Food

Indian Inspiration!

Curried Roasted Asparagus with Boiled Egg

18 | 06 | 2014
By Soni Sinha

Hot Summer days calls for recipes that require as little time as possible in your kitchen leaving more time for you to enjoy with your loved ones.Keeping exactly that in mind I’ve got for you an easy appetizer that tastes fantastic and is ready in under 15 minutes!

Curried Roasted Asparagus

You’re already aware of my love for Asparagus.Its one of the healthiest veggies out there.If you’re looking for easy low carb dishes or trying to eat healthy,then this is for you.Asparagus is rich in Fiber,Potassium and also low in calories and sodium.

Curried Roasted Asparagus with Boiled Egg 3

This time round I played with some curry powder and garlic to flavor it and I wasn’t disappointed at all!Roasting veggies is one of my favorite ways to enjoy them and Curried Asparagus is a pure delight.Serve with some boiled egg for an easy Indian Inspired appetizer and see your guests raving.

Curried Roasted Asparagus with Boiled Egg

Curried Roasted Asparagus with Boiled Egg

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Ingredients
  

  • Asparagus-10 oz
  • Curry Powder-1 tsp
  • Garlic powder-1 tsp
  • Salt-to taste
  • Olive Oil-2 tbsp

Eggs-4

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a baking sheet place the asparagus along with the rest of the ingredients.Mix well with your hands.
  • Bake for 10 minutes.
  • Take out and slightly cool.
  • Arrange on a serving tray.
  • Boil the eggs in for 5 minutes.Slice into wedges and arrange on top of the Asparagus.
  • Enjoy!

 

 

 

 

Healthy #FathersDay #Recipes

14 | 06 | 2014
By Soni Sinha

I’ve got for you a round-up of some amazing grilled or roasted foods for the Dads that are also healthy.From Salmon to Chicken to even Tofu these recipes are super easy and also very different in terms of flavors that go beyond the usual.We all know that men love foods from the grill or BBQ so its only natural that I chose all the recipes that call for either grill, oven,BBQ or even your griddle pan.Its a great way of saying thankyou to the men in our lives for all that they do for our families!

“Wishing all the Dads a Very Happy Father’s Day”

Healthy Father's Day Recipes

1. Chicken Burger with Curried Cabbage Slaw-Indian Inspired

chicken burger 2

2. Indian Lemon Chicken Kebabs 

lemon chicken kebabs 2

3. Tandoori Paneer Tikka

tandoori paneer copy

4. Tandoori Salmon

Tandoori Salmon 4

5. Thai Style Grilled Monkfish

Thai Style Grilled Monkfish 5

6. Tofu Hariyali Kebabs

Tofu Hariyali Kebabs 1

7. Indian Spiced Chicken Drumsticks

Indian Spiced Chicken Drumsticks 1.jpg

8. Indian Roasted Cornish Hens 

Indian Roast Cornish Hens 1

 

 

Tuna Sandwich with Onions and Peppers-Guest post by Shiv

31 | 05 | 2014
By Soni Sinha

Greetings to all Soni’s Food Readers. My name is Shiv and I am Soni’s husband. Soni was away on a much-deserved vacation recently after a tireless few months working on her blog. Not only is she a warm and kind person but her posts demonstrate her warm and personable personality in her food. I am doing this guest post to honor the cooking she does for me and the kids on a daily basis.I have to say that I’m a very lucky man!

Tuna Melt with Onions and Peppers.jpg

I love experimenting with my Sandwiches and today I’m sharing with you a recent attempt at a Tuna Melt.It turned out delicious to say the least and I have to stress on Fresh Tuna steak for this recipe.The flavors are unbelievable.

Tuna Melt with Onions and Peppers

Tuna Sandwich with Onions and Peppers

Ingredients

1 Tuna steak

3 tablespoons of canola (or regular) mayonnaise

1 teaspoon of English (or any other) mustard

2 slices of bread (cab be replaced by lettuce leaves to avoid carbohydrates)

Olive Oil

Some honey

Black pepper

Sea salt

Paprika

Onions

Green peppers (+add more colorful peppers as you wish)

Process:

I took a small skillet flung in some Olive Oil and let it get warm. While that bit of oil was getting heated I layered one side of the Tuna steak with black peppers, sea salt and a dollop of English mustard. Threw the steak with the seasoned side into the skillet. While in the skillet I seasoned the remaining side with more black peppers and sea salt. However, this time just to add some kick I also put on some fairly hot (though you can choose a non hot version) of paprika. Finally, to round it off I covered the paprika side with some honey and flipped the steak in the skillet to thoroughly cook both sides and the entire steak fully.

Once done I put the steak into a bowl and then put on three really big dollops of mayo of choice (I used canola mayo). Mixed the concoction with a fork. To add some crunch I chopped some onions and green peppers and put them into the mix. Looks good already and that steak is still warm. Finally you bring on some bread (or use lettuce leaves for the carb conscious) and add the Tuna Mayo mix. Voilà! No more than 15 minutes of cooking time.Hope you enjoy this recipe!

 

Split Pea and Porcini Mushroom Soup #Guestpost from Cindy’s Recipes and Writings

15 | 05 | 2014
By Soni Sinha

I’m off to India for ten days to see my Mom who has been unwell for sometime now and have some bloggers and non-bloggers (including my hubby) lined up who will be guest posting on my blog while I’m away!So enjoy all these delicious recipes in the meantime and I’ll see you all once I’m back!!

My first guest is my lovely friend Cindy from Cindy’s Recipes and Writings who has also guest posted for me in the past with this wonderful  Wheatberry Salad that’s super healthy and delicious!!Cindy is an accomplished chef and writer.Her published writings include contributing writer for three newspaper columns, “Garden Spot” in Pocono Record,”The Watering Whole” in Times News and “Lawn and Garden” in Pocono Xpress. Her articles have appeared in national publications including: Mother Earth News, Backhome Magazine, Fresh Magazine, Clamor, Inscriptions, Relish, Parenting Humor, Poor Mojo’s Almanac, The Muffin, Funds for Writers and several online newspapers and publications. Without further ado here’s Cindy!

I’m so excited to be guest posting for Soni at Soni’s Food  .

I cook for a living. I’m a chef, food writer and recipe developer. I never really tire of cooking but like my friend, Soni, I like to try new cuisines.Today I’m sharing a vegetarian dish. I try to make at least one meatless meal a week. This split pea moves up a notch on the soup ladder by adding reconstituted dried porcini mushrooms and barley.To thicken the soup I used Cream of Wheat also known as Farina. Cream of Wheat adds body without any grit. If wheat or gluten is a problem for you, substitute corn starch in the same amount and leave out the barley.

Split Pea and Porchini Soup

This soup is fast and easy. The flavors blend well without the need for added spices.Thanks Soni for letting me share a little something about myself with your readers!

Split Pea and Porcini Mushroom Soup

split pea and porcini mushroom soup ingredients

Ingredients:
1 cup dried split peas (green or yellow)
3 cups vegetable broth
3/4 cup cooked barley
1 cup dried porcini mushrooms, reconstituted drained and chopped
2 Tablespoons Cream of Wheat or Farina
salt and pepper to taste
croutons (optional)

Process:
Bring split peas, mushrooms and broth to a boil. Reduce heat and simmer for 20 to 30 minutes until tender.
Add barley and cream of wheat.
Serve with croutons if desired.

 

 

 

Chocolate Chip Challah Bread Pudding

08 | 05 | 2014
By Soni Sinha

As promised I’m sharing with you this amazing Bread Pudding using the leftover Challah bread that I’d baked in my previous post.For those of you who haven’t entered my Tribes-A-Dozen Challah Bread mixes Giveaway there’s still time to enter!!

Challah Chocolate Chip Bread Pudding

Bread Pudding has to be the most amazing dessert ever.Period.Its absolutely effortless and in my opinion the best dessert for a crowd.I had guests over during the kids’ spring break and I made this for them.Needless to say, they went for seconds and thirds.I also have to add here that using Challah made this dessert richer and delicious.

Chocolate Chip Challah Bread Pudding with Vanilla Bourbon Sauce

The layers of delicious custard all soaked up into the bread is the most comforting end to any meal and I just cannot get enough of it!The chocolate chips added some chocolate magic into the dish.To go along with it I made an instant Vanilla Bourbon Sauce that took this dessert to even greater heights.Enjoy.

Chocolate Chip Challah Bread Pudding

Ingredients:

Challah Bread-5 cups cut into 1 inch cubes
Melted Butter-2 tbsp
3 eggs
Vanilla-1 tbsp
Milk-2 Cups
Sugar-3/4 cup
Semi sweet Chocolate Chips-1/3 cup

Process:
Preheat the oven to 350 degrees.Beat together eggs,butter,vanilla and milk.
Add sugar and mix until dissolved.
Arrange bread cubes tightly into a 9 inch baking dish.
Pour liquid over the bread.Press the bread down gently all over.
Sprinkle chocolate chips all over.
Leave for 30 minutes.
Bake for about 30-45 minutes or until a toothpick inserted in the center comes out clean.Enjoy.

Instant Vanilla Bourbon Sauce

Ingredients:
Instant Vanilla pudding-3 tbsp
Milk-1/2 cup
Bourbon-2 tbsp

In a microwave safe bowl mix the pudding mix and milk.Stir and cook for about a minute or two until thickened.Add some more milk if too thick.Add the bourbon and mix well.Drizzle all over the bread pudding.

Recipe adapted from Pioneer Woman.