Soni's Food

Indian Inspiration!

Potatoes and Pepper Breakfast Hash with Fried Egg-Indian Inspired using #SafestChoice Eggs

03 | 06 | 2014
By Soni Sinha

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Have I told you how I get obsessed with certain items in my kitchen?There was this time when all I could think of was Sweet Potatoes and then there was the Quinoa phase!My current obsession is with Eggs.I love Eggs and especially fried eggs with a raw runny yolk are a staple breakfast most days of the week.I’m obsessed about cooking my eggs just the right way.Do you have that obsession too?Maybe not.I just cannot trust anybody and have to make them myself.Due to the fact that I eat raw eggs most days of the week,its difficult to trust all the brands out there.So I always go with Safest Choice Eggs that guarantee that the eggs have been pasteurized and are safe to be eaten raw.

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Brussels Sprouts Kofta for #MothersDay #SundaySupper

11 | 05 | 2014
By Soni Sinha

“Time and again,
come joy, come pain
your smile, your words
of wisdom,
of life,
of the values
instilled in our minds
has taught me so much
that I can carry forward
your message
to my kids,
teach them
the values,
of living this life
with love,
with compassion,
with a purpose,
with passion”

One remarkable woman is on my mind today.A woman who has endured so much pain in the past few months..lost her husband,survived a life threatening health condition and still trying to recover,but yet she smiles in all her pain,yet she speaks of positivity,of happiness,of joy,of love.Yeah that’s my Mom.And I’m so grateful that I’m her child.

Brussles Sprouts Kofta

My mom makes the best Koftas ever.And today I thought of recreating her favorite recipe using Brussels Sprouts along with some dried sweetened cranberries and I’m elated that it turned out absolutely delicious.A new family favorite indeed!Its a special dish that requires a special occasion for it to be served.

Brussels Sprouts Kofta 4

My Brussels Sprouts Kofta is one amazing dish with some exotic flavors and super simple for anyone to try.I recently spotted sliced Brussels Sprouts at Trader Joe’s and couldn’t resist buying one pack.Its a time saver.The koftas have some spices, ginger and dried cranberries and are bound together using some Gram Flour (Besan) easily available at your local Indian Grocers.The combination of the tart, sweet,spicy flavors is insanely good and will convert any Brussels Sprouts hater into a Brussels Sprouts lover.The only thing that you have to be careful about is to not cook the koftas for too long in the sauce.They might collapse.You can add the koftas just before serving and cook for a couple of minutes.They should be perfectly coated in the juices and taste delicious.Enjoy.

“Wishing all you Moms a Very Happy Mother’s Day”

Brussels Sprouts Kofta

Brussles Sprouts Kofta

Brussels Sprouts Kofta for #MothersDay #SundaySupper

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Ingredients
  

For the Koftas

  • Brussels Sprouts Shredded/sliced-2-3 cups
  • Gram Flour Besan-1/2 cup
  • Crushed Ginger-1 tsp
  • Dried Sweetened Cranberries-3/4 cup
  • Cashews chopped-1/2 cup
  • Ground Coriander-1 tsp
  • Ground Cumin- 1tsp
  • Salt-1 tsp
  • Oil-to deep fry

For the Sauce

  • Onion Medium-1 finely chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Medium Tomatoes-2 pureed
  • Ground Cumin-1 tsp
  • Ground Coriander-2 tsp
  • Garam Masala-1 tsp
  • Turmeric-1 tsp
  • Red chili powder-1 tsp
  • Salt- to taste
  • Sugar-1 tsp
  • water-1 1/2 cups
  • Oil 2-3 tbsp

Instructions
 

Koftas

  • In a microwave safe dish soften the shredded brussels sprouts for about 3-4 minutes.
  • Mix all Kofta Ingredients and roll into small balls.
  • Deep fry the balls in the oil in batches until golden on all sides and keep aside.

Sauce

  • In a deep skillet heat the oil and add onions.
  • Fry for about 4-5 minutes until golden and add the ginger and garlic.
  • Add the tomatoes and spices and cook until oil starts to separate from the sides.
  • Add the water, bring to a boil.Lower the heat and cook for about 8-10 minutes.
  • Adjust the seasonings.Your sauce is ready.
  • When its time to serve, add the balls into the sauce and cook for about 2-3 minutes until the sauce bubbles.Serve hot with Naan, Roti or Rice.

Sunday Supper is celebrating Mother’s Day and my friend Liz from That Skinny Chick can Bake is hosting this exciting event.Scroll down for some mouthwatering breakfasts,appetizers,entrees and desserts for Mother’s Day!

Mother’s Day Breakfast:

Mother’s Day Appetizers, Soups and Salads:

 Mother’s Day Main Dishes:

Mother’s Day Desserts:

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.

Tofu Asparagus Jalfrezi

23 | 04 | 2014
By Soni Sinha

Good weather motivates me to get into my kitchen and create some exciting recipes!This time round gorgeous Asparagus are in season and that got me thinking, “why not use them in my Indian cooking?”.I love crunchy vegetables and Asparagus is one of my favorites.They’re super easy to cook, hardly require any preparation and they’re healthy in vitamins and minerals.Combine them with some Tofu and Peppers and you have one irresistible dish that’s to die for.Its an Indian stir fry that is super easy and makes for a great side dish.

Tofu Asparagus Jalfrezi

Jalfrezi is a dry stir fry that uses onion,tomatoes and peppers along with chilies and you can make it using your favorite meats or veggies.The vegeterain version is typically made using Paneer,but Tofu is a great alternative.My kids love Tofu and I’ve been using them instead of Paneer in most of my Paneer dishes of late.I love the taste and texture once they’re shallow fried in a little oil to get those crispy edges.

Tofu Asparagus Jalfrezi 2

My Tofu and Asparagus Jalfrezi has some amazing flavors going on with the onions,garlic,ginger and the spices.Adding Asparagus was a genius idea and once it gets coated in these flavors its out of this world.The Peppers along with the Asparagus add their lovely color and crunch and the Tofu absorbs all the wonderful spices.The whole dish has this lovely spring feel to it and its a new family favorite.Enjoy.

Tofu Asparagus Jalfrezi

Tofu Asparagus Jalfrezi

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Ingredients
  

  • Extra Firm Tofu-13 oz
  • Cumin Seeds-1 tsp
  • Whole Red Chili-2
  • Onions-2 sliced
  • Crushed Ginger-2 tsp
  • Crushed Garlic-2 tsp
  • Ground Coriander-2 tsp
  • Garam Masala-1/2 tsp
  • Turmeric-1/2 tsp
  • Red chili or paprika-1 tsp
  • Tomatoes-2 sliced
  • Sliced Red and Orange Peppers-2 cups
  • Asparagus-1 bundle chopped
  • Oil-2 tbsp plus 3 tbsp
  • Salt-to taste

Instructions
 

  • Squeeze excess water from the Tofu by pressing between your hands and cut them into long pieces.
  • In a wok add about 2 tbsp of oil and saute the Tofu on medium high heat until golden.Transfer onto a tray.
  • In the same wok heat oil and add cumin seeds until they splutter.
  • Add the sliced onions and chili.Saute until translucent.
  • Add the ginger and garlic and saute until the raw smell disappears.
  • Add all the spices and mix well until fragrant.
  • Add the tomatoes and cook for about 4-5 minutes until tomatoes are cooked.
  • Add the Peppers and Asparagus and cook for about 5-6 minutes until they're cooked through but not overcooked.
  • Add the fried Tofu and mix well.Check the seasonings.Serve hot.

 

 

 

 

Potatoes and Green Beans-Indian Inspired (Aloo Beans ki Subzi)

10 | 04 | 2014
By Soni Sinha

Spring is finally in the air after a torturous winter.The flowers blooming,the birds chirping and colors back in nature’s canvas.Spring is also the time when plenty of green vegetables like Green Beans,Peas,Asparagus etc are in season.For a cook like me nothing is more exciting than planning my seasonal recipes and sharing them with you here!

Potatoes and Green Beans-Indian Inspired 4

My recipe for you today involves Green Beans and Potatoes.This dish is a typical North Indian dish cooked in many households.Its a family recipe and you can substitute your favorite vegetable or a combo of vegetables if you prefer.Its a simple everyday dish that can be made in your busy weekdays but packed with nutrition.It pairs well with roti, rice and lentils (Dal).

Potatoes and Green Beans-Indian Inspired 1

The spices along with the basic North Indian masala blend of onion/ginger/garlic add their delicious layers of flavor and aroma to this dish.Its a semi dry dish, just the way I prefer my Indian veggies.The beans are cooked to perfection while still maintaining their crunch along with the potatoes and it just screams spring to me.Enjoy!

Potatoes and Green Beans (Aloo Beans ki Subzi)-Indian Inspired

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Ingredients
  

  • Medium sized Potatoes-2 peeled and diced
  • Chopped Green Beans-3 cups
  • Onion-2 finely chopped
  • Garlic-2 cloves crushed
  • Ginger-1/2 inch crushed
  • Ground Cumin-1 1/2 tsp
  • Ground Coriander-1 1/2 tsp
  • Turmeric-1/2 tsp
  • Red chili or paprika-1/2 tsp
  • Tomato-1 finely chopped
  • Salt-to taste
  • Oil-3 tbsp

Instructions
 

  • In a wok or skillet heat oil.
  • Add onions and saute until golden.
  • Add ginger and garlic and mix well.
  • Add the spices followed by the tomatoes.
  • Cook on medium until the mixture is aromatic and oil separates from the sides (6-8 minutes)
  • Add the potatoes along with some salt.
  • Cook for about 5 minutes before adding the green beans.
  • Mix well, cover and cook for about 10-12 minutes stirring every now and then until all cooked.
  • Adjust the seasonings.Serve hot with Roti or rice and Lentils.

 

 

 

Slow Cooker Moroccan Chicken Pita Bites

20 | 03 | 2014
By Soni Sinha

I have a question for you.

Given the chance to cook a meal for a gathering, would you stick to your traditional food/cuisine or cook different flavors from around the world for a change?I love to try global foods and flavors.The world has such amazing foods to offer so why settle for just one cuisine?

Slow Cooker Moroccan Chicken Pita Bites

I recently tried cooking Moroccan Chicken for the first time and it tasted amazing!The tangy lemon and olives combined with the warm cinnamon and cumin just makes it so aromatic.Instead of serving it with the traditional Couscous, I decided to use some Pita Bread and came with this idea to serve the whole dish as an appetizer!

Slow Cooker Moroccan Chicken Pita Bites 1

To make the process even easier,I made this in a slow cooker without any hassle.The flavors develop slowly adding so much depth.The chicken soaks up all the juices and becomes so moist and tender and all you have to do is to toast up the Pitas just before your guests arrive for it to be all crispy.Just spread some store bought Hummus and a dollop of the Chicken over each Pita bite and you’re done.Wasn’t that easy?

Slow Cooker Moroccan Chicken Pita Bites 2

 

Slow Cooker Moroccan Chicken Pita Bites

Slow Cooker Moroccan Chicken Pita Bites

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Ingredients
  

  • Boneless Chicken Thighs-1 lb
  • Onion-1 large sliced
  • Fresh Minced Ginger-1 tbsp
  • Fresh Minced Garlic-1 tbsp
  • Ground Cumin-2 tsp
  • Cinnamon-1 tsp
  • Paprika-1-2 tbsp
  • Chicken Stock-1 1/2 cups
  • Lemon Juice-2 tbsp
  • Green Olives-1/2 cup quartered
  • Salt-to taste
  • Oil-3 tbsp
  • Pita bread-5-6
  • Hummus
  • Fresh Parsley-for garnish

Instructions
 

  • In a skillet heat the oil and saute the onions along with some salt and pepper until golden.Add the ginger,garlic and cook for another minute.
  • Follow with the cumin and cinnamon.Mix well and cook for a few minutes.
  • In your slow cooker place the Chicken Thighs and pour the onion mixture all over.
  • Add 2 cups of chicken stock,lemon juice,olives,salt and pepper.
  • Cover and let it cook on low for about 6-7 hours.
  • Shred the chicken when done.
  • Pre-heat the oven to 350 degrees.
  • Slice the pitas into quarters and place on a baking sheet and toast until crispy for about 10 minutes.
  • Spread some hummus over and about a tbsp of the Moroccan chicken.Garnish with fresh parsley and serve hot!

Recipe adapted from here.