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Salty Lassi ~ Beat the Heat #SundaySupper

15 | 07 | 2012
By Soni Sinha

In the scorching heat reminiscent of an Indian Summer, one drink that promises to bring relief is a good old lassi. Lassi is a yoghurt drink mixed with either milk or water along with spices, sometimes fruits, sugar or salt. But growing up I’ve had more Salty Lassi than the sweet ones mainly because I didn’t have much of a sweet tooth back then! Now its a different story because now, I have a sweet tooth like no other J Salty Lassi is relatively unknown outside India unlike its cousin, the Sweet Lassi or the ubiquitous Mango Lassi! In my opinion, all versions are equally delicious though! So when my friend Jen from Junaita’s Cocina suggested ‘Beat the heat’ as the theme for this #SundaySupper, I knew it had to be Salty Lassi for me! 🙂

salty lassi
Salty Lassi has a cooling effect on your body with unique digestive and health benefits. It’s also a great alternative to the alcoholic beverages during the summer and you can flavor it with any spice you want. Traditionally Salty Lassi is flavored with roasted cumin seeds and mint, sometimes ginger.You could also add a little bit of sugar.
The roasted nutty cumin adds a smoky flavor to the lassi. The mint is a perfect garnish to contrast the color and imparts a clean, crisp, minty flavor! Cool, delicious and spicy! Perfect to ‘beat the heat’~

Salty Lassi

Print Recipe

Ingredients
  

  • Plain Yoghurt any-1 cup
  • Water-2 ¼ cup
  • Roasted and ground Cumin-1 tsp
  • Salt-1 tsp or to taste
  • Mint-to garnish

Instructions
 

  • Cumin-Dry roast some cumin seeds in a pan on medium heat until its golden brown and aromatic.
  • Allow to cool and then just crush using a pestle and mortar.
  • Blend all the ingredients except the Mint until smooth.
  • Pour into servings glasses and garnish with mint. Serve chilled!

See what my friends are serving this #SundaySupper to “beat the heat”!
Scroll down for the fab menu J

#BeatTheHeat Appetizers:

  • Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet
  • Totally Cool Green Hummus ~ My Kitchen and I
  • Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings
  • Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
  • Strawberry Gazpacho ~ Diabetic Foodie
  • Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP
  • Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
#BeatTheHeat Salads, Soups, & Sides:
  • Cool Cucumber Salad ~ Momma’s Meals
  • Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
  • Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
  • Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
  • Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
  • Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking
  • Apple and Poppy Seed Coleslaw ~ Damn Delicious
  • Cold Cucumber and Rice Salad ~ Mama.Mommy.Mom
  • Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine
  • Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
  • Greek (Yogurt) Potato Salad ~ Family Foodie
#BeatTheHeat Main Dishes:
  • Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
  • Slow Cooker Lemon Chicken ~ Make Dinner Easy
  • Rolling with Kimbap ~ Kimchi Mom
  • Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again
  • Serrano Ham, Mozzarella and Arugula Sandwiches ~ Vintage Kitchen Notes
  • Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips
  • No Bake Pizza ~ The Meltaways
#BeatTheHeat Desserts:
  • Strawberry Cheesecake Ice Cream ~ Supper for a Steal
  • No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
  • Peach Sorbet ~ Magnolia Days
  • Icebox Chocolate Pie ~ Doggie at the Dinner Table
  • Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
  • Blackberry Lavender Popsicles ~ Girlichef
  • Frozen Chocolate Bananas ~ In the Kitchen with Audrey
  • Strawberry-Lime Margarita Ice Cream ~ Cookistry
  • Elegant Fruit Jellies ~ Happy Baking Days
  • Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
  • Blueberry Cheesecake Ice Cream ~ Baker Street
  • Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
  • Espresso and Toasted Almond Semifreddo ~ The Messy Baker
  • Mango Ice Cream ~ Queen’s Notebook
  • Raspberry Mousse ~ Basic and Delicious
  • White Apricot & Honeysuckle Sorbet ~ Family Spice
  • Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina
#BeatTheHeat Drinks & Cocktails:
  • Shirley Temple ~ Cravings of a Lunatic
  • Prickly Pear White Wine Spritzer ~ Hezzi-D’s Books and Cooks
  • Classic Daquiri ~ Katherine Martinelli
  • Salty Lassi ~ Soni’s Food for Thought
  • Blueberry Mint Lemonade ~ Pescetarian Journal
  • Sweet Basil & Cucumber Melon Smoothie ~ Daily Dish Recipes
Wine Pairings Provided By: ENOFYLZ

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Vegetable Pulao {Indian Spiced} #Cooked in Translation

08 | 07 | 2012
By Soni Sinha

Isn’t it fascinating that so many foods in the world have similar cooking techniques!There are different adaptions of the same dish in different cultures.The dish that I’ve made today originated in ‘Persia’ and has become the quintessential rice dish in any North Indian Party!I’m very excited to join “Cooked In Translation” an initiative started by Sofie of German Foodie and Pola M of An Italian Cooking in the Midwest where we interpret a classic international dish through the lens of another culinary tradition.This month one of our members Azlin from Linsfood chose “Paella”.In India we make Pulao or Pilaf which is a mildly spiced rice dish and cooked in the same way as a Paella where all the ingredients simmer together in the the same pot.Its paired either with a raita or a curry on the side.You can chose any set of ingredients to make your Pulao, Vegetarian or Non-Vegetarian.
Veg pulao1
I’ve made a Vegetable Pulao here using Carrots and Beans.An extremely flavorful meal with the use of fragrant spices and Saffron that give it so much flavor and of course the lovely colors J


Vegetable Pulao {Indian Spiced}

Print Recipe

Ingredients
  

  • Basmati Rice-2 cups
  • Carrots-1 cup
  • Green Beans any variety-1 cup
  • Onions-1 medium sliced
  • Crushed Ginger/Garlic-1 tbsp
  • Bayleaf-1
  • Cinnamon-1/2 inch
  • Cloves-4
  • Cardamom-3
  • Peppercorns-10
  • Oil-2 tbsp
  • Salt-to taste
  • Saffron- 1tsp
  • Water- 4 Cups

Instructions
 

  • Heat a deep bottomed pot over medium.
  • Add the oil and the chopped onions.Follow with all the spices except saffron.Saute until the onions become slightly golden.
  • Add the ginger/garlic paste and stir for about 2-3 minutes.
  • Add the vegetables and some salt.Fry for about 2-3 minutes and add the rice.Stir frequently until the rice is nicely mixed and slightly toasted (not burnt).
  • Add the water,salt, saffron.Mix well and bring to a boil on high.
  • Once it boils reduce the heat to low, cover the pot and cook until all the water has been absorbed about 15 minutes.
  • Serve hot with raita!


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Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired} #SundaySupper

01 | 07 | 2012
By Soni Sinha

Chicken Burgers with Curried Cabbage Slaw

I really look forward to this time of the year when the air is filled with the smokiness of the grill.Its the official barbecue season and everywhere you see people are having a great time with their friends and family!Also a great time to enjoy burgers,grilled foods,salads and anything cold .

chicken burger 2

As the 4th of July nears, I’ve decided to serve my guests a delicious Indian style burger with a curried cabbage slaw!Its absolutely delicious and super easy to make even at the last minute.The juicy chicken patties, that are flavored with Indian spices combined with the fresh mint make them irresistible!Grilled to perfection these are a great variation from the usual and could also be served as an appetizer with a salad for your next party!

Curried Cabbage Slaw
The slaw is amazing and reminds me of the coronation sauce I’ve had in the UK!The crunchy cabbage with a hint of curry with the creamy mayo and the sweet honey results in the perfect slaw to accompany my burgers!I’ve used a light Canola Oil Mayonnaise (has no eggs)sold at Whole Foods that’s super delicious and healthy!

An Indian Inspired summer meal for this barbecue season, that’s to die for~

Chicken Burgers with Curried Cabbage Slaw

Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired}

Print Recipe Pin Recipe

Ingredients
  

Burger Buns-5-6

  • 1 Large Tomato-Sliced
  • Lettuce leaves-5

For the Burger:

  • Chicken Mince-1lb
  • Ground ginger/garlic - 1 tbsp
  • Ground Coriander-1/2 tbsp
  • Ground Cumin-1/2 tbsp
  • Red Chilli powder Cayenne-1/2 tsp
  • Fresh Mint - 1/2 cup chopped
  • Salt-to taste
  • Oil -to grill

For the Curried Cabbage Slaw:

  • Shredded White Cabbage-2 cups
  • Canola Oil Mayonnaise-3/4 cup
  • Curry Powder-1 tbsp
  • Honey-2 tbsp
  • Salt-to taste
  • Pepper-1/2 tsp

Instructions
 

  • Mix together all the slaw ingredients and refrigerate.
  • Mix together the burger ingredients either by hand or in a food processor.Make 5-6 round shaped patties from the mixture and keep aside.
  • Preheat the outdoor grill for medium heat.
  • Lightly oil the grill grate and grill the burgers about 5-6 minutes on each side until fully cooked.Move the patties to a cooler area of the grill to keep warm.
  • Lightly grill the buns.Now assemble the burger.
  • Take the bottom part of a bun and place a tomato slice.Top it up with a lettuce leaf followed by a chicken patty.Spoon 2 tbsp of the slaw over the patty and top with the other half of the bun.Your burger is ready!
Check out the fabulous menu for some great ideas for the 4th of July!Its a SundaySupper that’s not to be missed J

Main Dishes:

  • Tender & Sweet Crockpot Brisket Juanita’s Cocina
  • Savory Patriotic Chicken Kabobs Big Bear’s Wife 
  • Firecracker Salmon Rolls Comfy Cuisine
  • Red, White & Blue Grilled Pizza Momma’s Meals
  • Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
  • Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
  • Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen 
  • Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen 
  • Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less 
  • Texas Smoked Brisket Doggie At The Dinner Table 
  • Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
  • Juicy Lucy and Blueberry Ketchup Pipi’s in the Kitchen
  • Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
  • Finger Foods for the Fourth Pescetarian Journal 
  • Grilled Pork Satays with Peanut Sauce Tora’s Real Food 
Salads and Sides:
  • Southwestern Corn and Black Bean Salad Supper for a Steal
  • Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
  • Patriotic Ranch Potato Salad The Meltaways 
  • Roasted Red Pepper & White Bean Salad Are you hungry
  • Texas-Creole Crawfish Potato Salad The Weekend gourmet
  • Spicy Italian Peppers in Sauce What Smells so Good?
  • Sangria Fruit Salad Cindy’s Recipes and Writings 
  • Stuffed Black Olive Cookistry
  • Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts 
  • Low Fat Pasta Salad Basic and Delicious 
  •  Bean Salad with Pickled Vegetables Diabetic Foodie
  • Fourth Sticks In the Kitchen with Audrey
  • Tomato and Mozzarella Appetizer Family Foodie
Desserts:
  •  Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz 
  • Red Velvet Brownies Magnolia Days
  • S’mores Pastries Daily Dish Recipes
  • Red, White and Blue Firecracker Cupcakes Chocolate Moosey
  • Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker 
  • Strawberry and Cream Cake Cupcakes and Kale Chips 
  • White Chocolate Berry Tart Vintage Kitchen Notes 
  • Red White and Blue Coconut Rum Cake Family Spice
  • Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
  • Mini Carrot Cakes Mama’s Blissful Bites 
  • Plum and Apple Pies Cositas Bonitas
Fabulous Pairings by Martin from ENOFYLZ

 

 

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Strawberry Ricotta Yoghurt Mousse ~Blue Ribbon Challenge

20 | 06 | 2012
By Soni Sinha

I’m just loving the days with the kids at home and the fact that I don’t have to wake them up, get them ready, deal with the crankiness of my 4 year old while making breakfast for my 8 year old. All the chaos that’s part of a school day is now gone replaced by calm serene mornings, where I can enjoy an extra cup of tea and relax! Summer how I love you J

strawberry ricotta mousse

I’m also enjoying the various blog events that I’m a part of beginning with Blue Ribbon Challenge initiated by Anna of Crunchy Creamy Sweet!!A challenge where all of us make the same dish with our own twists and vote for our favorite.This event will be followed by another exciting one on Sunday!Will keep you posted on that too J
strawberry ricotta mousse 1
I looked all over the web for inspiration for my mousse recipe and incorporated all my favorite flavors to create a healthy Mousse that I’m sure you’re going to love JThe light airy texture of the mousse, with the sweet strawberries and creaminess of the Lemony Ricotta and Greek Yoghurt just makes it a delectable indulgence. The fact that its healthy makes it even more enjoyable J

Strawberry Ricotta Yoghurt Mousse

Print Recipe

Ingredients
  

  • Strawberry Jam-1/2 cup
  • Greek Yoghurt-1 cup
  • Powdered Sugar-4 tbsp
  • Low fat Ricotta –1/2 Cup
  • Egg White-1/2 cup
  • Lemon Zest-1 tbsp

Instructions
 

  • In a food processor blend together ricotta and the
  • strawberry jam until smooth. Mix the lemon zest and keep aside in a bowl.
  • Using a hand mixer whip together the Greek Yoghurt with 3
  • tbsp of sugar until creamy.
  • In another bowl using the hand mixer whip the egg white
  • until foamy and beginning to hold shape.
  • Sprinkle in a tbsp of sugar and whip
  • until soft peaks begin to form.
  • Now take the ricotta mixture and gently fold in half of the
  • Greek Yoghurt.
  • Fold in half of the egg whites into the mix. Gently fold in
  • the rest of the Greek yoghurt followed by the rest of the egg whites until
  • nicely combined.
  • Your strawberry mousse is ready! Pour the mixture into
  • serving cups or glasses and chill in the refrigerator. Garnish with sliced
  • strawberries and serve!
 

 
 

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Yam Salad with Balsamic Dressing-{Guest post at Badger Girl Learns to Cook}

14 | 06 | 2012
By Soni Sinha

Today I’m very very excited!!Reason? I’m doing my first ever
guest post for my friend Kimberly’s lovely blog Badger Girl Learns to Cook !! I cannot explain how excited I was when she
 asked me if I wanted to be featured!! Thanks so much Kimberly! For those of you who don’t know her I have to tell you that her blog is full of healthy recipes that are good and good for you! Some of her unique creations are her Nettle and Nooch Pesto Pasta and Pineapple infused Vodka that made to the Foodbuzz Top 9! Go on and check out her blog if you haven’t done by now.
I thought of creating something really healthy for this post and was instantly reminded of the Yams that I had recently bought! A nice summer salad came to mind and I decided to go with it.Its absolutely delicious and extremely easy to put together. I couldn’t wait to have a bite as soon as I finished taking the pics!! It made for a perfect and light lunch! It’s got the spice, the sweet, the tart and the crunch! What else do you need?

Yam Salad with Balsamic Dressing

Print Recipe

Ingredients
  

  • 2 Japanese Yams medium- Peeled and cubed
  • Cooking spray
  • Salt
  • 2 tsp chopped thyme
  • 1 Yellow Pepper diced
  • 1 Green chili or jalapeño chopped
  • 1 onion diced
  • Basil-for garnish
  • Balsamic dressing:
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Prepared mustard
  • 1 tsp Brown sugar
  • ¼ cup Extra Virgin Olive Oil
  • ½ tsp salt
  • ½ tsp pepper

Instructions
 

  • Preheat the oven to 400 degrees.
  • Mix together the dressing ingredients.
  • Place the yams on a baking sheet. Drizzle with cooking spray and mix salt and thyme all over.
  • Cook for about 30 minutes until fork tender.
  • Mix all the veggies with the cooked yams. Drizzle the dressing all over. Garnish with basil and enjoy!!
3.1.09

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