Soni's Food

Indian Inspiration!

Nutella Swirled Cheesecake Bars

22 | 12 | 2017
By Soni Sinha

Nutella Swirled Cheesecake Bars have been on my to-make list for so long and I finally made them! These bars are just the size you need them to be to satisfy your sweet cravings and can be made a day ahead since they do require some chilling time before being cut into squares. They’re perfectly sweet and the swirls look so festive!

Nutella Swirled Cheesecake Bars

This is a Nutella lover’s dream and tastes phenomenal. The buttery graham cracker crust topped with a delicious cheesecake filling topped with Nutella is the kind of dessert meant for special occasions such as the holidays. I omitted the sugar in the crust in this recipe and it came out perfect. The hardest part is waiting for it to chill so you get to bite into these beauties. I left it to chill overnight in the refrigerator. My kids got to try these after school the next day and their verdict- “the wait was worth it”! 🙂

You know that they’re ready when you see the edges turning slightly golden.The best part-spreading the nutella!Just make sure that its slightly warm, makes it easy to swirl.This is not your average dessert but a decadent indulgent treat for you and your guests.Great for a crowd (makes 16 small bars) and super easy, this is one dessert that any Nutella lover will devour!Enjoy and wishing you all a great holiday season!

Nutella Swirled Cheesecake Bars

Nutella Swirled Cheesecake Bars

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Ingredients
  

For the crust

  • 10 full sheet Graham Crackers or 1 1/2 graham cracker crumbs
  • 6 tbsp melted stick unsalted butter

For the cheesecake

  • 16 oz 2 bars cream cheese (room temperature)
  • 1 egg
  • 2 tsp vanilla
  • ¼ cup granulated sugar
  • ⅓ cup nutella slightly warmed

Instructions
 

  • Pre heat the oven to 350 degrees
  • Line a 8x8 baking pan with parchment paper with overhanging sides

For the base

  • In a food processor, process the graham crackers into fine crumbs.
  • Add the melted butter and pulse to fully incorporate.
  • Pour into the lined baking pan and gently even with hands or base of a measuring cup. Bake for 5 mins.
  • Remove from oven and let it cool.
  • Pour cream cheese mixture on it.

Cheesecake

  • While the base is baking, place the cream cheese and sugar in stand or electric mixer
  • Beat for 2 minutes until light and fluffy.
  • Add egg and vanilla and beat to combine until the mixture is smooth
  • Pour mixture onto the baked graham cracker crust and smooth into a single layer. Drop large spoonfuls of Nutella on top of filling and swirl gently with a knife.
  • Bake 30-35 minutes or until the center only slightly jiggles.
  • Remove from the oven and cool completely then refrigerate for at least 3 hours or overnight
  • Once set, remove from pan using the parchment lining and slice into bars.

 

Cream Cheese Chocolate Chip Cookies

19 | 12 | 2017
By Soni Sinha

The weather outside might be frightful but the fire inside is surely delightful during this time of the year! My kids wanted to sip hot chocolate with marshmallows sitting by the fire over the weekend and we did just that! I baked some Cream Cheese Chocolate Chip cookies for them and we had a lazy ‘Do nothing Day’ that we enjoyed. We all lead such busy lives that its essential to wind down every once in a while, and do nothing.It was so nice to just relax for once!

Cream Cheese Chocolate Chip Cookies

I had some cream cheese sitting in my refrigerator waiting to be used and I decided to bake some cookies.I looked up a few recipes on the web like this one and went along with what I had on hand.Some recipes called for brown sugar and I didn’t have any so I just went with regular granulated sugar.It still turned out good.The cream cheese adds a rich creamy flavor to these cookies and takes it to another level!And of course the chocolate chips add to the magic here.So so good.

Cream Cheese Chocolate Chip Cookies

It’s a great treat to have on hand during the holidays and something special. My kids loved it.The cookies are slightly chewy and dense just the way I like them. My other favorite cookies during this time are these Peanut Butter Blossoms and Chocolate Drop Cookies that are equally devoured by my kids.Enjoy!

Cream Cheese Chocolate Chip Cookies

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Ingredients
  

  • Cream Cheese-1/4 cup
  • ½ cup 1 stick butter softened
  • Sugar-3/4 cup
  • 1 large egg
  • Vanilla-2 tsp
  • All purpose flour-2 1/4 cup
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup semi sweet chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a mixing bowl with electrical mixer, beat cream cheese, butter and sugar until light and fluffy.
  • Beat in egg and vanilla until all mixed.
  • Slowly beat in the flour,baking soda and salt.
  • Fold in the chocolate chips.
  • Drop the dough by teaspoonfuls onto a parchment paper lined baking sheet about 1 inch apart.
  • Bake for 10-12 minutes or until the top starts getting slightly brown around the edges.
  • Let the cookies cool on a wire rack.Once cool transfer into an airtight container.

 

Spiced Chicken Stuffed Rolls

08 | 12 | 2017
By Soni Sinha

The excitement has begun since it’s ‘the most wonderful time of the year’! Holidays are almost here and I’m sure you all have wonderful plans of spending it with family and friends. There’s something magical about December, wouldn’t you agree? I cannot think of a more magical month that gets everyone so excited!

Spiced Chicken Stuffed Rolls

Keeping the holidays is mind I’ve come up with an easy appetizer that your guests will love. My Spiced Chicken Stuffed Rolls are delicious, flavorful and fun to eat! They take literally minutes to prepare and you can make the filling a day ahead. The ground chicken is first cooked with some spices and the mixture is then stuffed into store bought flaky biscuit dough! Yes, we’re using just that and it makes for an amazing holiday appetizer! Stuff them and bake just before your guests arrive! It’s that easy.

Spiced Chicken

Ground chicken is sautéed with onions, some ginger, garlic and few spices until cooked. I’ve also added frozen peas towards the end. The mixture must be dry and you have to make sure that all moisture has evaporated.The spices add layers of flavors to amp up the deliciousness quotient here.

Spiced Chicken Stuffed Rolls

These warm fluffy rolls are just the hand held food you need at your party!And to think that all you did was just make the filling. These soft rolls with a surprise Indian Inspired filling are sure to wow your guests and also great for a crowd. Enjoy!

Spiced Chicken Stuffed Rolls

Spiced Chicken Stuffed Rolls

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Ingredients
  

  • 1 package Flaky Biscuit Dough
  • ½ lb ground chicken
  • ½ cup frozen peas
  • 1 small onion
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp red chili optional or paprika
  • 1 tsp tomato paste
  • 1 small tomato chopped
  • salt to taste
  • 2 tbsp oil

Instructions
 

  • Thaw the biscuit dough if frozen.
  • Preheat the oven to 400 degrees F.

For the filling

  • Heat oil in a pan and saute the onions until slightly golden.
  • Add the ginger and garlic and continue to cook for about a minute.
  • Add the spices and the tomato paste.Add 2 tbsp of water if it sticks to the bottom.Add the chopped tomato.Mix well and cook until they become soft and the mixture comes together.
  • Add the ground chicken along with some salt,cover and cook until fully done.
  • If there's water in the pan take the lid off and make sure all moisture has evaporated while stirring every few minutes on a medium heat.
  • Add the peas and mix it well.
  • Check the seasonings and continue to cook for another 5-6 minutes.
  • The filling is ready.Let it cool down a bit before you start to fill.

For the Rolls

  • Take the discs out and tear each disc in half with your hands.You should have 16 small discs.
  • Take one disc and stretch it out from all sides using your fingers to make it big enough to stuff a little amount of the filling.
  • Take a tsp of the filling and bring all the sides together.
  • Roll it into a round shape and keep it face side down onto a baking sheet or pan.
  • Repeat for all the other discs.
  • Brush them with an egg wash (optional) or melted butter.
  • Bake them in the center rack in the oven for about 12-14 mins or until the rolls are golden.Keep an eye to make sure to not burn them.
  • Arrange them on a tray and serve hot with your favorite condiment.

 

 

Vegetarian Sourdough Bread Stuffing for #Thanksgiving

22 | 11 | 2017
By Soni Sinha

Thanksgiving side dishes are a great way of adding a good mix of items on your table. There’s the sweet potato casserole, mashed potato and roasted veggies that are super delicious. But my biggest hit last Thanksgiving was this Vegetarian Sourdough Bread Stuffing that my guests couldn’t get enough of.

Vegetarian Sourdough Bread Stuffing

This is one easy dish that takes no effort and tastes like you’ve spent hours in the kitchen! Its flavorful, looks beautiful and is a great side dish for your vegetarian as well as meat loving guestsI just love this and it seemed like the perfect dish to share with you for Thanksgiving.

I’ve used Dave Liberman’s recipe and made it pure vegetarian by using vegetable stock.You can use store bought vegetable stock or make your own. The mushrooms are a great addition to this meatless stuffing and you don’t miss the meat at all!The combination of sage and thyme works wonderfully. I’ve used a mix of cremini and shitake mushrooms along with red onions and the flavors are to die for.Serve alongside your other favorites and enjoy!

Have a Happy Thanksgiving!!

 

Vegetarian Sourdough Stuffing for #Thanksgiving

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Ingredients
  

  • Soudough Bread-1 lb loaf
  • 8 oz pack of cremini and 4 oz pack of shitake mushrooms
  • 4 Celery stalks with leaves
  • 1 medium onion
  • 3 ½ cups of vegetable stock
  • 10 sage leaves and some fresh thyme
  • salt to taste
  • pepper
  • 3 tbsp of butter

Instructions
 

  • Heat the oven to 350 degrees.
  • Grease a baking dish.
  • Slice the mushrooms and chop the celery and onions.
  • Cube the bread into 1 inch cubes and place In a large baking sheet.Bake until they're slightly golden and toasted.
  • In a skillet heat 2 tbsp of butter and add the mushrooms.Cook until they turn slightly golden.
  • Add the onion and celery and saute for a few minutes.
  • Add the stock, salt and pepper.Mix well.
  • Place the toasted bread pieces into a large dish and pour the veggies along with the liquid.Toss to combine.
  • Pour the mixture into the prepared baking dish and bake for 40 mins.

 

 

 

Rasgulla-Cheese Dumplings in Sugar Syrup for #Diwali

17 | 10 | 2017
By Soni Sinha

I’m not much of a dessert person, but there are certain favorites especially few Bengali sweets that I’ve devoured since childhood and have very fond memories of. Spongy melt-in-your-mouth cheese dumplings called Rasgullas served in earthen clay pots were the highlights of many evenings at home growing-up. Sold at Bengali sweet shops, these delicious dumplings were often served along with another classic Mishti Doi (sweetened yoghurt with jaggery set in a clay pot).I gorged on them and still do whenever I get the chance!With Diwali round the corner, this amazing dessert seems just perfect to be shared on my blog today.

Rasgulla

Rasgullas are spongy sweet cheese dumplings in sugar syrup that are incredibly delicious.The sugar syrup is flavored with rose water and saffron. They’re not overly sweet like most Indian desserts and the excess syrup can be squeezed out if too sweet is not your thing. In India these desserts are easily available at any Bengali sweet shop and you can enjoy them to your heart’s content.Abroad, not so much!You make your own when those cravings become unbearable and even more so in the festive season when you miss all those delicacies.paneerThey’re not that difficult albeit a bit time consuming, since you first make the chena/paneer and then proceed with the next steps.Once you have the chena ready, its only a matter of making the dumplings and the sugar syrup.The most important part in the process is massaging the chena until it releases the fat and your palms become oily.That tells you that its ready to be shaped into balls.

The balls are then dropped into the sugar syrup to soak up all the delicious flavors from the saffron and the rose water.These can be made a day ahead, so they’re perfect for a crowd.Serve them chilled garnished with some saffron strands and see them disappear!

‘Wishing you all a very Happy Diwali and may it illuminate your life with good health and all the joys of the world‘

You can also try other festive recipes below:
Aloo Gobi
Gobhi Mussallam (Whole Roasted Cauliflower)
Ricotta Cardamom Fudge
Easy Cardamom Coconut Balls 

Rasgulla-Cheese Dumplings in Sugar Syrup for #Diwali

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Ingredients
  

  • 1 ltr whole milk
  • 3 tbsp lemon juice mixed with a little water
  • 2 cups sugar
  • 4 cups water
  • ½ tsp rose water
  • few saffron strands

Instructions
 

Making the paneer/chena

  • Heat the milk in a deep bottomed pot on medium heat stirring every few mins so that it doesn't stick to the bottom.
  • Line a strainer with a cheese/muslin cloth.
  • Once the milk comes to a boiling point add 2 tbsp of lemon juice.The milk should start to curdle.If it doesn't, add a little bit more lemon juice.Turn off the heat and let it sit for 5 mins.
  • Pour the milk through the cheese/muslin cloth.
  • Now gather the muslin cloth from the sides and rinse the chena under running water.This helps get rid of the taste of lemon.
  • Tie the ends of the muslin cloth and squeeze the excess water out and hang it for about 30 mins until all the liquid has drained out.

To make the balls

  • The chena shouldn't have too much moisture or be too dry.
  • Now transfer the chena on to a tray and start massaging (this is the most important step to get soft spongy dumplings) with your palms for about 10 mins until your palms start to become moist with the fat from the chena.
  • Alternatively you can blend the chena in your food processor for just one minute and continue massaging by hand for abt 6-7 mins until it releases oil.
  • Once it reaches that point start making small balls making sure there are no cracks in them.Keep the sizes small since they puff up while boiling.
  • Heat the sugar water solution in a large pot with enough space for the balls to double up and add rose water and saffron.Bring to a boil and cook for about 5 minutes on medium heat.
  • Drop the balls gently into the syrup while its still boiling and cover it with a lid.Lower the heat to your lowest setting and cook for about 15 mins until they're all puffed up (they double in size).
  • Let it cool and transfer the rasgullas into the fridge to chill.
  • Serve chilled garnished with a few saffron strands.