Soni's Food

Indian Inspiration!

Lamb Seekh Kebabs #GalloFamily #SundaySupper

13 | 12 | 2015
By Soni Sinha

“Holidays are here
to bring us some cheer
with fun and laughter,
with Family and friends,
and memories that last,
happily ever after”

Aren’t holidays just that? Good times spent together with those we love. These past couple of months have been rather busy with the start of the holiday season and that means lots of gatherings. And it continues until the end of the year and we can’t seem to get enough of all the fun we’re having. Our Christmas tree is all decked up and I’m looking forward to some quality family time over the kids’ winter break.

Lamb seekh Kebabs

I’m sure many of you would be traveling to be your family for the holidays. Last December we traveled to the UK to spend Christmas with family but this time round we’ll be meeting our cousins here in America and when we all get together it’s some serious fun. I’m looking forward to all the laughter, our singing sessions and lots of wine! And when it comes to wine there’s one brand that shares a similar philosophy of family values and has consistently been a favorite. I’ve enjoyed Gallo Family Vineyards’ wines for years and they were kind enough to send me their gorgeous Merlot and Red Moscato for this event. While I’m looking forward to grilling some lamb chops( with some rosemary, olive oil, salt and pepper) to enjoy with the Merlot, the recipe I have for you today pairs really well with the Red Moscato. Want to see if Gallo Family Vineyards’ wines are available in your area? Click here.

Lamb Seekh Kebabs 5

If you know me, you know that I love spicy foods and kebabs are my all time favorites. They’re imperative to my holiday appetizer menu and my guests love them. Like these Lemon Chicken Kebabs or my succulent Chicken Shami Kebabs. I can’t seem to get enough of kebabs and find them irresistible. They’re also super easy to make and appeal to every palate with their robust flavor. The Indian Subcontinent is blessed with multifarious kebab delicacies and each one has its own unique flavor pattern.

Lamb Seekh Kebabs 6

My Lamb Seekh Kebabs are infused with ginger, garlic, some spices, cilantro and taste amazing. Once the mixture comes together, they’re rolled along a wooden or metal skewer and can be grilled over a bbq, in a tandoor (clay oven), in the oven, or even pan-fried until all golden and delicious. They make for an amazing appetizer or even an entrée dish if served with a pita bread and can be prepared a day in advance. Just assemble the mixture and wrap around the skewers. Grill them just before your guests arrive. The kebabs are insanely delicious and will leave your guests wanting more.

Gallo Family Red Moscato

Gallo Family Red Moscato would be the perfect accompaniment to these kebabs. This vibrant medium bodied wine balances the spices in the kebabs with its sweet citrus and peach flavors with a bright red berry finish. It’s fresh, perfectly light and best served chilled. It pairs best with light cheeses, spicy foods and desserts. One of my favorites during the Holidays!

Lamb Seekh Kebabs

Lamb Seekh Kebabs #SundaySupper

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Ingredients
  

  • 1 lb ground lamb
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • Finely chopped small onion
  • ½ cup chopped cilantro
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 2 chopped green chilies optional
  • salt to taste
  • Oil for basting
  • Ice cold water

Instructions
 

  • In a mixing bowl mix the massage the ground lamb with your hands for a few minutes.
  • In a food processor place the onion and chilies and pulse.Add all the ingredients into the lamb and mix well.
  • Take chilled water in a bowl,wet your hands. Take a small mixture and roll on the skewers for an elongated shape. Repeat with the rest.
  • In a foiled lined baking sheet arrange the skewers and bast with oil.
  • Grill on medium for about 10 minutes before rotating the skewers for another 5-10 mins until all golden.
  • Serve with lemon wedges and thinly sliced onion rounds.

Check out some amazing holiday recipes ideas to be paired with Gallo Family Vineyards’ wines from our Sunday Supper tastemakers!They’re also featured on Gallo Family’s website.

Appetizers:

Main Dish:

Desserts and Sweets:

Plus don’t miss the Seasonal Wine Pairing Tips by Sunday Supper Movement
Gallo Family

Gallo Family is also committed to sincere causes. And you can join in the effort too. For the sixth year in a row, Gallo Family Vineyards invites Americans to help end senior hunger and isolation with their annual Every Cork Counts™ program. They’re donating $1 for every cork submitted through their website or snail mail. All you have to do is snap a picture, or send their corks!

You can also follow Gallo Family Vineyards on social media:

http://www.facebook.com/GalloFamilyVineyards

http://www.twitter.com/GalloFamily

http://www.instagram.com/GalloFamily

http://www.youtube.com/GalloFamilyVineyards

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. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

SundaySupper

 

 

 

 

 

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

Disclosure-Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

 

Roasted Red Pepper Dip with Mint

22 | 08 | 2015
By Soni Sinha

We’re all constantly on the look out for easy crowd pleasing recipes.I’ve always believed that appetizers are the star of a party.Don’t we all just love to nibble on them while sipping our favorite drink and enjoying a conversation? I like a good spread of appetizers when I entertain and love experimenting with different flavors for my next party.The recipe I have for you today came about as a result of some mint waiting to be used and I saw the perfect opportunity to use them when I spotted a jar of roasted red peppers sitting forlornly in my pantry.A dip combining the two sounded very appetizing and I was on my task.

Roasted Red Pepper Dip with Mint 3

Dips are always popular and can be whipped-up in no time even if you have unexpected guests.They taste delicious and can be quite addictive.You can get creative by adding nuts, cream cheese or mayonnaise, spices etc to flavor your dips and it’s always a hit with kids and adults.

Roasted Red Pepper Dip with Mint

This dip has a vibrant red color and a slight kick from the cayenne.I’ve used walnuts for some body and texture and of course the mint flavors it to perfection.The result is a smoky,peppery, nutty dip just waiting to be devoured.Serve it with crudités, pita or any chips of your choice.Enjoy!

Roasted Red Pepper Dip with Mint

Roasted Red Pepper Dip with Mint

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Ingredients
  

  • 7 ounce jar of Roasted Red Pepper-Drained and diced
  • 1 Garlic
  • Ground Cumin-1/2 tsp
  • ¼ cup walnuts
  • Mint-1/4 cup
  • Extra virgin olive oil-1 tbsp
  • Cayenne pepper- 1/4 tsp
  • Salt

Instructions
 

  • In a pan toast the walnuts on medium heat until slightly golden and aromatic.
  • In a food processor add all the ingredients and blend until smooth.
  • Serve with your favorite chips.

Indian Spiced Roasted Fennel and Goat Cheese Salad

13 | 08 | 2015
By Soni Sinha

Hello!!

I’ve been missing in action since I was away on a family Holiday to the UK. It’s our second home since the hubs and I have family there and we’ve lived in various parts of UK including London, Walsall and Edinburgh. We had a great time meeting our families, attending my cousins’ engagement ceremony and also got to meet an old school friend after 20 years!!Our trip also involved going down the memory lane and showing our kids our old place in London and favorite local areas apart from the famous landmarks.The trip was fantastic and the weather gods were very kind since we had some gorgeous days with plenty of sunshine. Here are some pics from our London trip.

London

Just before we left for our holiday, I made this amazing salad that I have to share with you. You know how much I love Fennel. The sweet flavors reminiscent of licorice and anise are very refreshing and my favorite way to use them is by roasting them until they’re slightly golden and the flavors come through. Some other examples of using fennel are over here and here. But this recipe I have for you today has it all.The flavors, the richness, the elegance and the ease of the oven doing the work for you.

Indian Spiced Roasted Fennel Goat Cheese Salad

I like to use Indian spices in my roasted vegetables. Ground Cumin and coriander work perfectly with almost anything. Adding garlic is imperative while roasting veggies. Don’t you agree? My last minute idea of adding some smooth and delicate goat’s cheese is the icing on the cake here that does wonders to this salad. The complex flavors from the spices and the garlic with the sweetness of the fennel combined with the tangy creamy goat’s cheese is all you need in your life. Trust me.

Indian Spiced Roasted Fennel and Goat Cheese Salad

 

Indian Spiced Rosted Fennel and Goat Cheese Salad 3

Indian Spiced Roasted Fennel and Goat Cheese Salad

Indian Spiced Roasted Fennel and Goat’s Cheese Salad

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Ingredients
  

  • Fennel-2
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garlic powder- 2 tsp
  • Paprika or mild red chili powder-1/2 tsp
  • Salt
  • Extra Virgin Olive Oil-2 tbsp
  • Fresh Goat cheese-small log about 5 ounces

Instructions
 

  • Preheat the oven at 400 degrees.
  • Discard the hard outer shell and slice the fennel into strips.
  • In a baking sheet add the fennel along with cumin,coriander.paprika,garlic,salt and oil.Mix well
  • Spread evenly all over the tray and bake for about 12-15 minutes until slightly golden.
  • Crumble goat cheese all over and bake for another 2-3 minutes until slightly melted.
  • Enjoy!

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:

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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.

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.