Soni's Food

Indian Inspiration!

Thai Butternut Squash and Leek Curry

23 | 11 | 2013
By Soni Sinha

This dish originally started off as a casserole until I spotted the lemongrass and some coconut milk in my fridge and pantry and decided to go Thai.I have a weakness for lemongrass.I’m tempted to buy it every time I spot it.I love the earthy lemony flavor and its fragrance every time I cook with it.I use it in my soups,stews and curries like this.

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I haven’t cooked a lot with Squash but I’d love to include it in our diet because its a healthy vegetable that’s also rich in fiber and beta carotene.I love its sweet taste and the fact that it can be used in both sweet and savory dishes.I particularly love its vibrant color and its just so beautiful!

Thai Butternut Squash and Leek Curry 1

I’ve also come to the conclusion that this is my most favorite Butternut Squash dish ever.The combination of Leeks and the Butternut Squash sautéed together with the lemongrass, the ginger,garlic and spices is amazing.The addition of some creamy coconut milk brings about a harmonious balance of flavors. This dish served on a bed of rice is the most comforting dinner on a cold evening.Enjoy!

Thai Butternut Squash and Leek Curry 2.jpg

Thai Butternut Squash and Leek Curry

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Ingredients
  

  • Butternut Squash-peeled and cubed-3 cups
  • Leeks-2 cups
  • Crushed Garlic-1 tbsp
  • Crushed Ginger or Galangal -1 tbsp
  • Lemongrass-2 stalks
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Full fat Coconut Milk-2 cups
  • Oil -2-3 tbsp
  • Salt-to taste

Instructions
 

  • Cut the lemongrass and puree in a blender or food processor with a little water to make a paste.
  • In a skillet or a wok heat oil or butter.
  • Add the leeks and saute for about a minute.Add the ginger,garlic and lemongrass.
  • Saute for another minute or two.
  • Add the cumin and coriander.Saute until fragrant.
  • Add the cubed butternut squash.Mix well.
  • Add coconut milk and salt and bring to a boil.
  • Reduce the heat, cover and cook until the squash has cooked but still holds it shape (about 10 minutes).
  • Add a little water if too thick.
  • Serve hot on a bed of rice.
  • Enjoy.

 

Salmon in Mint and Coriander Sauce #fishrecipes

13 | 11 | 2013
By Soni Sinha

Mint is by far my favorite herb.It enhances the flavor of anything you add it into and transforms mundane dishes into something special.I’ve used mint in my favorite dishes over here and here.So good.I like to mix mint with cilantro in my savory dishes to get a subtle balance of flavors without overpowering either herb.I also love Salmon.It’s packed with protein and omega 3.It does have a strong taste and some of you might find it a bit overpowering, but I’ve grown up in India and the fresh water fish in India has a pretty strong flavor too, so I don’t mind it at all.

Salmon in Mint and Coriander Sauce 2

Coming to my recipe, it has the mint and cilantro along with some cumin and coriander. The best part is that the sauce comes together in a blender and the aroma is unbelievable as it cooks.You can smell the lovely herbs and once you add in the spices, you start to get hungry.The yoghurt is a small amount just enough to add the tang and a lovely consistency to the sauce.Serve it with some hot steaming rice and you have one amazing meal.Enjoy.

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Salmon in Mint and Coriander Sauce 4

Salmon in Mint and Coriander Sauce

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Ingredients
  

  • Salmon fillets-4 6oz each
  • Onion-1 small
  • Ginger-1/2 inch
  • Garlic-4 cloves
  • Fresh Mint chopped-1/2 cup
  • Fresh Coriander chopped-1/2 cup
  • Yoghurt-2 tbsp
  • Ground Cumin-1 tsp
  • Ground Coriander- 1 1/2 tsp
  • Turmeric-1/2 tsp
  • Paprika or Red Chili-1/2 tsp
  • 1 Small Tomato- chopped
  • Tomato Paste-1 tbsp
  • Water-1 1/2 cups
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • Place the onion,ginger,garlic,mint and fresh coriander(cilantro) in a food processor along with a little water.Blend to make a paste.Keep aside.
  • In a skillet or a wok heat oil.
  • Transfer the mint paste into the oil and saute for about 5-6 minutes until the raw onion smell disappears.
  • Add the spices and continue to cook until all aromatic about 3-4 minutes.
  • Add the yoghurt and tomato paste and cook until you see oil separating from the sides.
  • Add the water and salt.Bring to a boil.
  • Add the Salmon, reduce the heat.Cover and cook until Salmon is fully cooked.(about 6-8 minutes)
  • Check seasonings.
  • Serve hot with some rice.Enjoy.

 

 

 

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.

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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.

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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.

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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!

 

 

 

 

Easy and Fast Dinners with Campbell’s Dinner Sauces #CampbellSauces

31 | 10 | 2013
By Soni Sinha

The thought of making dinner after a busy day can be quite daunting for anybody.Especially when you’re trying to feed a family and looking for something fast and easy to cook.I’m constantly looking for shortcuts that help me on a busy day without compromising flavors and variety since we love to have different foods and flavors in our house.Not only in the good times but also in times when food is the last thing on your mind like it has been for me this past month,I love the ease and convenience of Campbell’s Dinner Sauces that proved to be a life saver. [Read more…]

Thai Chicken Lettuce Wraps

15 | 09 | 2013
By Soni Sinha

Ground meats are a staple in my freezer and I use them all the time!They can be used in so many exciting dishes,such as meatballs for your spaghetti, a big bowl-full of your favorite chili, Indian curries with hot steaming rice or my Lettuce Wraps that are super easy and delicious.Wraps are a great family favorite here and I love to experiment with different flavors.Recently,when I was looking for an excuse to use leftover coconut milk in my refrigerator, I came up with the idea of making these Thai lettuce wraps using some Red Curry paste (that I always have on hand).I added some crunchy peppers and beans and voila,these amazing Thai Chicken Lettuce Wraps were born!

thai chicken wraps

I’ve used ground chicken here, but you could substitute any ground meat on hand.Veggies are totally up to you.Use any crunchy vegetable of your choice and that also goes for the lettuce.Use any green leafy vegetable that can hold the filling.Its a delicious appetizer,entree for your family and a great way to add more variety into your diet!

Thai Chicken Wraps 1

My kids had so much fun biting into the crunchy lettuce and it was great to see them enjoy this nutritious meal with so much enthusiasm!The ground chicken tastes amazing with the red curry paste that consists of a mix of galangal,lemongrass and fragrant spices and when mixed with coconut milk oozes that wonderful Thai aroma.Enjoy!

Thai Chicken Lettuce Wraps

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Ingredients
  

  • Butter or Iceberg Lettuce -5-6 leaves

For the filling

  • Ground Chicken-1 lb
  • Shallots-2 diced
  • Garlic minced-1 clove
  • Ginger crushed-1/2 inch
  • Peppers any color-1 cup
  • Frozen Green Beans-1/4 cup
  • Red Curry paste-1 tbsp
  • Coconut milk-1/4 cup
  • Salt- to taste
  • Oil-1 tbsp
  • Fresh basil

Instructions
 

  • In a skillet or wok heat oil and add the shallots.
  • Add ginger and garlic and saute.
  • Add the red curry paste and mix well until aromatic.
  • Add the ground chicken and cook until its cooked through stirring frequently.
  • Add the peppers,beans and salt.Saute for about 4-5 mins.
  • Stir in the coconut milk and mix well.Add chopped fresh basil.
  • Serve 2-3 tbsp of the filling in each lettuce and enjoy.