Soni's Food

Indian Inspiration!

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

17 | 11 | 2013
By Soni Sinha

Yeah you heard it right.We’re squashin’ Winter by bringing some of our favorite Squash recipes for you today.

Do you like Squash?Do you often use it in your recipes?I would really love to use it more in my cooking but I always end up roasting it or making a soup.When I heard the theme for our Sunday Supper, I decided to make something that’s not the first thing that comes to your mind when you’re thinking Butternut Squash, like these Patties that have been given an Indian Inspired makeover that tickles your tastebuds with layers of delicious flavors in every bite.

Butternut Squash and Couscous Patties 1

I  had some leftover cooked Couscous from my Couscous Tabbouleh that I made over the weekend and I decided to use some of the couscous in my patties to give it some body and also make it easier to handle.I was a bit apprehensive at first, but I went ahead and used it only to realize that it wasn’t a bad idea after all.

The inspiration for these patties is the Indian Aloo Tikki that’s a favorite street food in Northern India.I’ve made another version of the Aloo Tikki using Quinoa over here.The char marks you see is what gives these patties a unique smoky flavor combined with the sweetness of the Squash.The ginger and the spices add tons of flavor and the icing on the cake is definitely the chat masala that’s an essential component in any Tikki.You can easily find them in any Indian store.

Butternut Squash and Couscous Patties 4

The patties use a little bit of couscous, so you can taste the butternut squash in all its glory.The one thing you really HAVE to do is to let the liquid drain from the squash.I typically leave it in a colander for sometime.Once you’re past that step you can add the rest of the ingredients.Its a great way of enjoying Butternut Squash and you can serve it as an appetizer or as a side dish along with your favorite condiment or my mint chutney this Thanksgiving.Enjoy!

Butternut Squash and Couscous Patties 5

Butternut Squash and Couscous Patties 1

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

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Ingredients
  

  • Peeled and Cubed Butternut Squash-1 lb
  • Couscous-1/2 cup
  • Water-1 cup
  • Fresh Ginger crushed-1 tbsp
  • Ground Cumin-1 tbsp
  • Ground Coriander-1 tbsp
  • Garam Masala-1 tbsp
  • Fresh Coriander chopped-1 cup
  • Salt- to taste
  • Oil- to pan fry
  • Chat Masala-to sprinkle

Instructions
 

  • Boil the cubed Butternut Squash in some water for about 10-15 until all cooked.Mash it and keep aside.
  • Bring a cup of water to a boil and add the couscous.Mix well, cover with a lid and switch off the heat.Let it sit for about two minutes.Fluff it with a fork.
  • Mix a cup of cooked couscous into the squash along with the ginger,all the spices and coriander.
  • Add salt.
  • Take a small portion in your hands to make round disks.
  • Heat about 2 tbsp of oil in a non stick pan and swirl the oil all over.Place the patties in a single layer.
  • Keep the heat on medium and let it develop a golden color on one side before flipping and repeat the process for the other side too.
  • Arrange in a tray along with some salad.Sprinkle chat masala all over.Enjoy!

This event is hosted by the lovely Heather from Girlichef and we’ve got some amazing Winter Squash recipes for your Thanksgiving table.

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper Movement

 

 

 

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag 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.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
 

Spiced Sweet Potato Bites with Kale and Goat’s Cheese

06 | 11 | 2013
By Soni Sinha

You know when you’re out for your groceries and you tend to pick up a few items just randomly.Well I did just that .In fact I do just that all the time.

You do too?

That makes me feel so much better.

Spiced Sweet Potato Bites with Kale and Goat's Cheese 1.jpg

And imagine your excitement, when you incorporate all those items in your dish and it turns out to be a success!

Well, I had my AHA moment over the weekend in my kitchen trying to use three ingredients that I bought,namely some Sweet Potatoes,Kale and Goat’s Cheese.

Sweet Potato Bites with Kale and Goat's Cheese 3

I’d initially planned on making some Sweet Potato fries,but then,I also had to use the other two ingredients in some way.I found the perfect solution in the way of these bites, where in I could incorporate all three and besides,who could resist such a healthy starter?

I peeled up my Sweet Potatoes and sliced them at an angle.That’s probably the only tricky part in this recipe and if you’re not very comfortable using your knife just slice it normally in rounds or long slices.Once they’re sliced all you do is coat them with the spices and bake them in the oven.

Spiced Sweet Potato Bites with Kale and Goat's Cheese 2.jpg

Its that easy.

The Kale is then sautéed along with some garlic and olive oil and makes the perfect topping for these bites.A layer of Goat’s cheese goes next and I’ve used Chevre with Honey that gives a perfect sweet balance to the dish.The Cumin and Cayenne add that spicy heat element to my Sweet Potatoes that I love.The Kale is a nice contrast texture, color and flavor-wise and also makes this appetizer super healthy.Its bursting with flavor and I couldn’t stop eating them once they were ready!So so good!You have to try it to believe.

Spiced Sweet Potato Bites with Kale and Goat's Cheese.jpg

 

Spiced Sweet Potato Bites with Kale and Goat's Cheese

Spiced Sweet Potato Bites with Kale and Goat’s Cheese

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Ingredients
  

  • Chevre with Honey-1/4 log
  • Sweet Potatoes-3 sliced at an angle
  • Ground Cumin-2 tbsp
  • Cayenne or Red chili Powder-1/2 tsp
  • Salt- to taste
  • Olive Oil-2 tbsp

For the Kale

  • Fresh Kale leaves chopped-3 cups
  • Crushed Garlic- 1 clove
  • Extra Virgin Olive Oil-1 tbsp
  • Salt- to taste

Instructions
 

  • Preheat the oven to 375 degrees.
  • Mix all the spices and coat the sliced Sweet Potatoes on both sides.
  • On a foil lined oiled baking sheet, arrange the Sweet Potatoes in a single layer.Drizzle Olive Oil all over on both sides.
  • Bake for about 20-25 minutes until you see them turning slightly golden.
  • Turn off the oven.Arrange them in a tray using tongs.
  • Meanwhile in a pan heat the olive oil.Add the crushed garlic followed by Kale.Add a little salt and cook just until they've wilted just a little.
  • Empty in a bowl and keep aside.

To assemble

  • Top about a tbsp of Kale on top of each Sweet Potato bite followed by some roughly crumbled Goat's Cheese.Enjoy!

 

 

 

 

Roasted Tomato Soup and Croutons

25 | 10 | 2013
By Soni Sinha

With temperatures dropping each day, its time to get cozy with a warm bowl of soup for dinner. Comforting, healthy and delicious, soups are a staple in my house in the cooler days. My kids love it with a grilled cheese sandwich and we just enjoy ours with some crunchy croutons and crusty bread.

My homemade Tomato Soup develops a rich flavor achieved by roasting the tomatoes along with some garlic, herbs and olive oil. The tomatoes along with the juices are then transferred into a saucepan and cooked along with some broth and finished off with a splash of half and half. Its creamy, slightly sweet and absolutely delicious!

Roasted Tomato Soup 1

For the Croutons I just cube some bread, drizzle some olive oil all over and bake it in a preheated oven for 10 minutes until golden and crispy. Couldn’t be easier.

Roasted Tomato Soup and Croutons

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Ingredients
  

  • Large ripe Tomatoes-4-5 quartered
  • Garlic Cloves-3 sliced
  • Thyme – 1 tsp
  • Extra Virgin Olive Oil- 2 tbsp
  • Chicken or Vegetable Broth-2 cups
  • Salt- to taste
  • Pepper- 1/2 tsp
  • Brown Sugar-1 1/2 tbsp
  • Half and Half-3/4 cup

Instructions
 

  • Pre-heat the oven to 375 degrees.
  • Place the tomatoes on a sheet pan and drizzle with olive oil,salt,pepper,garlic and thyme.
  • Bake for about 20-25 minutes until tomatoes are softened.
  • Transfer all the contents including the juices and all into a deep pot.
  • Add the stock,sugar,salt and bring to a boil and cook for about 5-10 minutes.
  • Transfer into a blender and puree the soup.Be careful to not burn since it will be really hot.
  • Transfer the puree back into the pot.Add the half and half and cook for another minute or two.
  • Your soup is ready.Arrange croutons and serve immediately.

For the Croutons

  • Preheat the oven to 400 degrees.
  • Cube 3-4 bread slices and drizzle some olive oil and salt.
  • Arrange in a single layer on a cookie sheet.Bake for 10 minutes until golden.

Masala Shrimp

07 | 09 | 2013
By Soni Sinha

Cooler air this week has got me thinking, are we braced for an early winter this year?I have to admit that I’m not a winter person.I mean I don’t mind the occasional snow that accumulates just enough for the kids to make their own snowman and snow angels and melt off the next day, while its still pristine white.I dislike the snow that lasts for days turning into ice ready to break people’s backs.Its just not fun.Not to mention the mess it makes.

Masala Shrimp 1

But hang on,why am I talking about winter yet?We haven’t even witnessed ‘Fall’ and don’t know what that has in store for us.Last year ‘Sandy’ just destroyed it all and I sincerely hope and pray that major hurricanes steer clear of our shores!Inspite of all this I still love ‘Fall’.I just love the warm colors of the leaves,the cool breeze,the pumpkins,the excitement of my kids to dress up for Halloween,the apples,the stews,warm comforting dishes hot from the oven and talking about hot my Masala Shrimp just fits the bill perfectly.

Masala Shrimp

Spicy and full of flavor this dish is my perfect companion for these cool days and since we’re using Shrimp here they don’t take too long to cook!The heat comes from the green chilies,the red chili powder and the garam masala.The spices give it tons of flavor and you can serve it with rice or naan bread to scoop up all those lovely juices!Its one of those special dishes you make when you’re craving something really spicy.

Masala Shrimp

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Ingredients
  

  • Jumbo Shrimp-1 lb cleaned and deveined
  • Onion-1 large onion chopped into small pieces or grated
  • Ginger-1 inch crushed
  • Garlic- 3 cloves crushed
  • Tomato-2 pureed
  • Ground Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Turmeric-1/2 tsp
  • Garam Masala-1 tsp
  • Red Chili powder or paprika-1 tsp
  • Green Chili-2 seeded and chopped
  • Salt- to taste
  • Water-1 cup
  • Fresh Coriander-to garnish
  • Oil-3-4 tbsp

Instructions
 

  • In a skillet heat the oil.
  • Add the chopped onion and saute on medium heat until golden.
  • Add the ginger and garlic.
  • Add the pureed tomato along with all the spices and the green chili
  • Continue to cook until you see oil separating from the sides.
  • Add water and bring to a boil.Add salt and check the seasonings.
  • Reduce the heat and add the Shrimp.
  • Cook for about 5-6 minutes until Shrimp is cooked.
  • Mix well and garnish with fresh coriander.
  • Serve hot with Rice or Naan!

 

Almond Flour Apple Crumble #Glutenfree

21 | 08 | 2013
By Soni Sinha

Almond Flour Apple Crumble 1

“The warm afternoon sun

on an autumn day

the breeze,the trees

rustling in the wind

the colorful leaves

falling to the ground

the crunchy piles

the magic of Fall

Almond Flour Apple Crumble 3

I revel in this joy

as I take my spoon

a bite is all I need

to make me swoon

The soft apples

the warm cinnamon

the crumbly topping

warm from the oven

the aroma,the delight

on my daughter’s face

that mama made her favorite”

Yeah that’s right,its my daughter’s favorite dessert!Well, you certainly don’t have to wait for autumn to enjoy this dessert. And if you’re like her you will want this all year round!Apple Crumble is her most requested and I make it frequently.But this time round I used Almond Flour instead of All Purpose Flour in the topping and she still loved it!It makes for a rich buttery nutty topping that I’m really fond of and I really like the flavor.In addition, its rich in protein and anti-oxidants and ideal for baking.So even if you don’t have a Gluten allergy you could still use Almond flour for its health benefits.

Almond Flour Apple Crumble 4

I’ve made them in individual ramekins for easier serving.Serve it with whipped cream ,Greek Yoghurt ,custard or Ice cream to take it to another level!The best part is that its so super easy and you can just eyeball the ingredients.Its one of those desserts that’s literally no work but comforts you like none other.It feels like you’ve really put an effort into it but you know it better ! 🙂

Almond Flour Apple Crumble #Glutenfree

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Ingredients
  

  • 3 Granny Smith Apples- peeled cored and sliced
  • Ground Cinnamon-1 tbsp
  • Brown Sugar-1 tbsp

For the topping

  • Almond Flour-1 cup
  • Chilled butter cubed-2 tbsp
  • Packed Brown Sugar -2 tbsp

Instructions
 

  • Mix the apples,cinnamon and brown sugar and place in individual ramekins.
  • Mix the topping ingredients by hand or in a food processor until crumbly.
  • Cover the apples with the topping and bake in a preheated oven at 375 degrees for 25 minutes until the topping is slightly golden.
  • Serve with whipped cream or ice-cream!