Soni's Food

Indian Inspiration!

Mango Lassi Frozen Yoghurt – #Ice Cream Love

02 | 06 | 2012
By Soni Sinha

I love the summer.The glistening sunshine peeking through the windows every morning, just brings a smile on my face :)!The days are so bright and beautiful!And during these hot days the one thing that everyone craves for is a nice cool bite of a frozen treat like an Ice Cream maybe? Incidentally that’s the theme for this month’s blog-hop!!
Mango lassi frozen yoghurt

For somebody like me who’s never ever made an Ice-Cream or any frozen treat for that matter, this surely was a challenge.So I came up with the most easiest thing to make EVER using just 4 ingredients!!I don’t know what planet I was living on until now, that I never ever attempted to make a frozen yoghurt!I’m so glad I’m a part of this fabulous blog-hop because it forces me to venture out of my comfort zone and try things that I would never try otherwise 🙂

By now you  must know that I love mangoes!My two recent posts have included mango in some way and I couldn’t stop at that.Since my family cannot get enough of Mango Lassi in the summer months, it was only natural that I went for the Mango Lassi Frozen Yoghurt.I was amazed at the pure mango flavor bursting through in every bite!I’ve  used full fat yoghurt just to make it creamier.The subtle hint of the cardamom just gives it a perfect spice hit and the honey makes it perfectly sweet!A creamy and delicious treat perfect for these hot summer months~

Mango Lassi Frozen Yoghurt

Print Recipe

Ingredients
  

  • Large ripe Mangoes-2 1 cup-pureed
  • Thick Full fat Plain Yoghurt-1 cup
  • Honey-1/3 cup
  • Cardamom crushed finely-1/2 tsp

Instructions
 

  • Peel and chop the mangoes. Place along with all the other ingredients in a blender/hand mixer and blend until its smooth and creamy.Check for sweetness.If you want it more sweeter add more honey and mix again.
  • Pour the mixture in a container and freeze for about 4-5 hours.If its too hard,just microwave for 30 seconds and enjoy!


mango lassi frozen yoghurt 1

I’m co-hosting this bloghop with these fabulous friends!Please visit their pages to see other delectable Ice Creams!Don’t forget to link back your Ice-Cream recipes from the month of June!

Astig Vegan
Baker Street
Baking and Cooking, a Tale of Two Loves
BigFatBaker
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Georgiescakes
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Pippi’s in the Kitchen Again
Queen’s Notebook
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
Vegetarian Mamma
You Made That? 

Soba Noodles with Swiss Chard and Mushrooms~ #Sunday Supper

27 | 05 | 2012
By Soni Sinha

Soba noodles has made its way into my favorite food items list!What is Soba, you might ask?Its a Japanese noodles made with buckwheat flour.Its roughly as thick as Spaghetti and has a nutty taste.Its high in Vitamin B1, B2, minerals and protein!It has huge health benefits not limited to decreasing cholesterol, lowering blood pressure, reducing fat accumulation amongst others.{Source-health hokkaido}
Soba noodles with Swiss Chard

I love the fact that’s its a quick cooking noodles [takes about 4-5 minutes to cook] and this dish is very easy to put together.Ideal for busy nights or days when you’re looking to cook-up something fast! I’m very excited to bring my dish to our #Sunday Supper this Memorial Day Weekend!If you thought the noodles itself was healthy, my addition of Swiss Chard and Mushrooms make it even more healthier and give it so much flavor and a dark color, that makes for a nutrition packed supper for the whole family.The garlic, ginger and chilli flakes spice up the noodles and the combination of Soy,Oyster and lemon juice flavors the whole dish.You can add your favorite meat or seafood for a Non-Vegetarian version.Its a meal that’s well balanced, wholesome and delicious!

Soba Noodles with Swiss Chard and Mushrooms

Print Recipe

Ingredients
  

  • Soba Noodles-1 pck 8oz
  • Swiss Chard-1 bunch 6 leaves-chopped
  • Baby Bella Mushrooms or any of your choice-2 small pck (8oz each) cut into chunks
  • White/Yellow Onion-1 medium sliced
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Red chili flakes-1 tsp
  • Soy Sauce-2 tbsp
  • Oyster Sauce-1 tbsp
  • Lemon juice-2 tbsp
  • Oil-2 tbsp
  • Basil-for garnish

Instructions
 

  • Boil the noodles according to the instructions.Keep aside.
  • In a small bowl mix together Soy Sauce, Oyster Sauce and Lemon Juice.
  • In the meantime heat oil in a wok and add the onions.
  • Saute for about a minute and add the ginger, garlic and chilli flakes.
  • Cook for about a minute and add mushrooms.Let the mushrooms and get nice and golden brown and all the water has evaporated(do not add salt).
  • Once the mushrooms are golden add the Swiss Chard and the sauces.
  • Let the Swiss Chard wilt and cook for about 4-5 minutes.
  • Add the Soba noodles and mix together.Check the seasonings and add salt if required.Garnish with some chopped basil and serve!


(Sunday Supper is on a Mission to Bring Back Sunday Supper Around the Family Table in every home. Join us every Sunday with great recipes and inspiration. Please contact Isabel of Family Foodie for more information.)

This week our #SundaySupper Group is hosting their favorite Memorial Day Menu.  From the drinks to the desserts, they all sound amazing!  
Cocktails:

Salads:

From the Grill:
Classics:
Desserts:

What are you cooking/eating this Memorial Day ?



Red Curry Chicken Kebabs with Thai Mango Salad

21 | 05 | 2012
By Soni Sinha

Today I’ve got for you my most favorite appetizer in recent months.Each of these kebabs are a carnival of spicy deliciousness.The flavors just explode in your mouth.So succulent, so juicy, so moist,I’m telling you’ll fall in love with this dish.

red curry kebab fg

This recipe is the result of trying to use-up two items I had on hand, some Ground Chicken and with the abundance of mangoes in the stores,some big juicy mangoes!Thai cuisine came to mind and since I had Red Curry paste in my refrigerator, I thought of making these Red Curry Kebabs along with a delicious Mango Salad!I found this amazing recipe for the kebabs in a blog called Gourmet Getaways and the recipe was exactly what I was looking for!

mango salad

I’ve used ripe mangoes for the salad, although most Thai Mango salads call for unripe mangoes.Like I said I just used what I had available.If you want you can substitute unripe mangoes as well.This makes for a great party food and will appeal to both kids and adults.The salad is very easy to put together and goes very well with these kebabs!The earthy spices in the Red Curry combined with the ginger and garlic flavors the kebabs.The cilantro leaves add some freshness and the Mango Salad makes this combination complete!Earthy, sweet, tangy, exotic flavors at their best!

Red Curry Chicken Kebabs with Thai Mango Salad

Print Recipe

Ingredients
  

For the Kebab

  • Chicken Mince-1 lb
  • Red Curry Paste-2 tbsp
  • Ginger crushed-1 tsp
  • Garlic Crushed-1 tsp
  • Green Chillies-2 chopped
  • lemon juice-1 tbsp
  • Coriander leaves-1/2 cup chopped
  • Cornflour-2 tbsp
  • Fish Sauce-1 tsp
  • Salt-to taste
  • Oil-2 tbsp

Thai Mango Salad

  • Firm Ripe Mango-1 large
  • Orange Pepper-1 cubed

Dressing

  • Soy Sauce-2 tbsp
  • Fish Sauce-1/2 tsp
  • Brown Sugar-1 tbsp
  • Lemon juice-2 tbsp

Instructions
 

  • Mix all the kebab ingredients except oil in a bowl and make small round shaped patties.
  • Heat the oil in a skillet and cook on both sides until they're golden brown.
  • Peel and cube the mangoes.
  • Whisk the dressing and pour over the mangoes and peppers.Your salad is ready.
  • Arrange the kebabs and the salad on a platter and serve!



 

Baked Vegetable Spring Rolls-Indian Inspired~#SundaySupper

10 | 05 | 2012
By Soni Sinha

Celebrate this Mother’s Day with an appetizer/snack that’s easy, quick and delicious!
When we were living in England, our favorite appetizer at any party we hosted were these amazing Spring Rolls sold in this tiny Indian sweet shop.Their Indian style spring rolls were made of just Paneer and tasted divine!It was very different from any other Spring rolls I’d ever had and I instantly fell in love with it!When I picked up some Spring Roll Wrappers from a Korean Store recently, I thought of recreating the same recipe, but with different vegetables for more flavor and some crunch.

spr9

These are very mild with just 5 ingredients in the filling and go well with a hot sauce like Sriracha on the side.You could use your imagination and add anything else you want to it like green chillies or some paprika, but I’ve kept it really simple.The process is fairly easy and does not take too long.These are also good for you since I’ve baked them instead of deep frying!The result is a crisp, crunchy and delicious appetizer that you can serve your guest at your next party!

spr10

Baked Vegetable Spring Rolls-Indian Inspired~

Print Recipe

Ingredients
  

  • Spring Roll Wrappers-10-12 sheets
  • Cabbage-11/2 cups sliced thinly
  • Frozen Corn-1 cup
  • Yellow Peppers-1 cup sliced
  • Ginger-1/2 inch crushed
  • Cumin Seeds-2 tsp
  • Salt-to taste
  • Oil-1 tbsp
  • Cooking Spray

Instructions
 

  • Preheat the oven to 425 degrees.
  • In a skillet, heat oil and the cumin seeds.Once they crackle add the ginger and saute for about a minute.Add all the ready vegetables.Stir fry on high for about 2 minutes.Turn the heat off and keep aside to cool.
  • Place the spring roll sheets in a plate and cover it with a moist towel to prevent it from becoming dry.
  • Work with one sheet at a time, take about 2tbsp of the filling mixture and place in about 2 inches from the edge facing you.
  • Fold the bottom of the wrapper over the filling.Fold-in both of the sides of the wrapper and continue rolling till you reach the top end.
  • Brush some oil over the rolls and place them seam side down on a greased baking tray.
  • Bake for about 12-15 minutes and turn them over.
  • Bake for another 8-10 minutes until slightly brown.
  • Serve hot with your favorite sauce!

I’m also taking this opportunity to announce the #CookForMom contest this #Sunday Supper started by our friend Isabel @Family Foodie for a chance to win a Kitchen Aid Hand Blender!The contest opens on 12th May 2012 and will run until 19th May 2012!The winners will be announced on 20th May 2012!

This contest is open to both bloggers and non-bloggers with a Pinterest Account.All you have to do is to create a recipe using the Hand Blender for Mom on Mother’s Day and create a Board on Pinterest with 5 pins (the other recipes can be your older recipes or could come from any source validly credited).The pins with most likes wins!
Please click on Pinterest Contest for the exact details and rules to enter!!

****This Contest is now Closed****

 

Arctic Char in Mustard Sauce

01 | 05 | 2012
By Soni Sinha

The weather this morning played a dampener yet again and has been for the past few days except for Sunday which was beautiful without the occasional winds.On days like these I really feel like making a nice,comforting meal to cheer me up and talking about comforting,nothing beats this delicious Arctic Char in mustard sauce!You will be amazed at how the simple flavors bring together this sauce so beautifully!For those of you who are not familiar with Arctic Char read this;

Arctic char is a member of the Salmonid family. It resembles a Salmon in appearance but is genetically more closely linked to Trout. While some populations of Arctic Char migrate to the ocean and return to freshwater to spawn, others spend their entire life in freshwater. -(Source Seafood Choices Alliance)
You can also make this sauce with Salmon or Trout.

Arctic Char in Mustard sauce

If you feel like making a Fish curry that is totally different from the usual but easy enough to prepare then this is for you!This dish comes from the Eastern states of Bihar and West Bengal in India where fresh fish is available in abundance.The mustard sauce is one of the most popular preparations in these regions and I’ve grown-up having this Fish Curry all the time.My mom is a great cook and its one of her signature dishes!Traditionally Whole Mustard seeds are ground to make a paste along with green chillies,but I’ve modified Mom’s version by going for Coleman’s English Mustard Paste for ease and convenience.
Coleman's English Mustard
Mustard and Fish are a marriage made in heaven since they complement each other beautifully.
The use of Nigella Seeds is very important in this sauce,since it imparts that almost smoky flavor to the sauce.The garlic balances the bitterness of the mustard and the coriander adds a little earthy spiciness to the curry.The Amchur Powder (dry mango powder)is also a necessary ingredient to finish off this dish and should not be missed.If you don’t have Amchur,you could substitute Lemon Juice instead.Its one of the most delicious sauces you’ll ever try.

Arctic Char in Mustard Sauce

Print Recipe

Ingredients
  

  • Arctic Char Fillets-5-6
  • Nigella seeds kalonji-1 tsp
  • Coleman's English Mustard Paste-3 tbsp
  • Garlic Crushed-2 tbsp
  • Tomatoes-2 medium chopped
  • Ground Coriander-1 tsp
  • Turmeric-1/2 tsp
  • Red Chilli Powder-1/2 tsp
  • Water-1 cup
  • Amchur Dry Mango PowderEasily available at your Indian Grocer-2 tsp (you could also substitute 2 tbsp of lemon juice)
  • Coriander leaves-2 tbsp chopped
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • In a deep skillet heat oil and add the Nigella Seeds.
  • Add the crushed garlic and saute on low heat until golden but not burnt.
  • Add the mustard paste.Saute for about a minute and add the tomatoes.
  • Mix well and cook for about a minute and add the ground Coriander, Turmeric,Red Chilli and salt.
  • Stir frequently on medium heat for about 4-5 mins until all the paste comes together and the tomatoes are cooked.
  • Add the fish fillets and mix very gently.Add the water and bring to a boil.
  • Cover and cook on medium until the fish is fully cooked,about 5-6 mins.Add the chopped coriander leaves and turn off the heat.
  • Sprinkle the Amchur powder or lemon juice and mix.Your fish is ready!Serve hot with rice.