Soni's Food

Indian Inspiration!

Tandoori Salmon

18 | 02 | 2012
By Soni Sinha

I love Tandoori preparations.So simple, yet packed with flavor and irresistible!They look great on any table and are versatile enough to be served as an appetizer or a main dish.They look elegant, smell heavenly and are always a crowd pleaser.They’re one of my most popular party appetizers and I’ve made many different versions both Vegetarian and Non-Vegetarian.
Tandoori Salmon 4
They’re surprisingly easy and flavorful and do not require much effort.You can marinade them overnight and grill them the next day!I love using local ingredients and creating dishes with an Indian twist and this is one such example where I’ve combined my favorite preparation with my favorite fish Salmon!
Often you will find Tandoori dishes having a reddish color,that is due to the addition of food coloring and is purely optional.I have made mine without any coloring here.Enjoy!

Tandoori Salmon 1

 

Tandoori Salmon

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Ingredients
  

  • Ingredients:
  • Salmon-2-3 fillets either whole or cut into cubes
  • Yoghurt-2-3 cups of thick yoghurt
  • Tandoori Masala-2 tbsp
  • Ginger Garlic paste-1 tbsp
  • Salt-to taste
  • Lemon juice-1 tbsp
  • Oil- 2 tbsp
  • Chaat masala- to sprinkle easily available at your Indian Grocer's

Instructions
 

  • Put all the ingredients except oil and chaat masala into a zip-lock bag and marinade in the refrigerator for about 5-6 hours or overnight.
  • Place the pieces on a greased foiled lined baking sheet.
  • Drizzle oil all over the pieces and grill on medium high for about 20 minutes or until Salmon is just cooked and has the beautiful grill marks.
  • Arrange on some salad leaves, red onions and lemon wedges and sprinkle some chaat masala all over.Enjoy!
 For a vegetarian version try my Tandoori Paneer Tikka !!

 

Indian Spiced Baked Sweet Potatoes

12 | 02 | 2012
By Soni Sinha

Its 5pm on a Wednesday and I haven’t prepared dinner yet.I go into the kitchen and am looking for ideas to cook something that’s not too time consuming and with minimal effort as DD needs help with her homework and DS very irritable and cranky,for some unknown reason (you know how 3 year olds can be sometimes!).

I remember that I have actually defrosted the Trout, so Trout its going to be!The oven is preheating and in the meantime I have taken out a rectangular dish, added some chopped onions, tomatoes, spices and all it needs now is the Trout.Suddenly I remind myself that Trout is a delicate fish and might be lost with the peppers and onions etc..and I’ve made a decision!I’m going to add Sweet Potatoes instead of Trout into the dish.So,I chop-up my Sweet Potatoes into small chunks and add them to the mix and that’s it!Bake it in the oven till done.

Trout is going to get a spa-like treatment with a delicate rub of salt, pepper, paprika and lemon juice!Yeah, dinner dilemma sorted!Without any effort literally.The sweet potatoes cook in about 25-30 mins, absolutely perfect and delicious with all the aromatic Indian spices in there.I grill the Trout about 10 mins before we sit to eat and serve it with some salad.Perfecto!

With Valentine’s day round the corner, this could be a perfect vegetable dish to be served!Follow your meal with my Chocolate Decadence for a perfect Valentines’ Day Dessert!

Indian Spiced Baked Sweet Potatoes
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Ingredients:
Sweet Potatoes-4 medium chopped into small chunks
Onions-1 large chopped
Yellow Pepper-1 chopped
Tomato-1 chopped
Garlic-3 cloves chopped
Ginger-1/2 inch crushed
Turmeric-1 tsp
Ground Cumin-2 tsp
Ground Coriander-2 tsp
Lemon Juice-2 tbsp
Red chilli powder(optional)-1 tsp
Coriander leaves-few leaves chopped
Salt-to taste
Oil-2 tbsp

Process:

Preheat the oven to 350 degree F.
In a oven proof dish mix all the ingredients together and bake in the oven for 30-35 mins until cooked.Serve hot!


Serving suggestions:
Vegetarian/Vegan- I would suggest serving this along with some veggie patties and salad for a light and healthy meal.

Non-Vegetarian-Goes well with grilled fish/chicken alongside some salad.


What vegetables are you going to eat this Valentines’ Day ?

Homemade Thai Green Curry

09 | 02 | 2012
By Soni Sinha

With the shopping list in my hand making my way through the aisles of Sainsbury’s, my items all piled-up and almost about to topple,I’m in the Asian Foods section with my eyes hovering around the shelfs,trying to find something interesting!I stop!Eyes hooked on a packet!What is it, you ask?Its a Thai Curry Kit!My excitement knows no bounds and I pick it up instantly, the foodie in me already beginning to imagine the subtle flavors and the pungent aroma filling my kitchen!All these thoughts in my head while I’m still holding the kit in my hands and its not even in my cart yet!Well, that’s me!I love to imagine how the dish is going to taste, even before I’ve started the cooking process 🙂



This was about seven years ago while we were living in the UK.That was the first time I made my Thai Green Curry and have been making it ever since.Its so easy and tastes way better than the store bought ones.I substitute Ginger for Galangal and Lime Zest for Kaffir lime leaves because many times I don’t find these items.I also use light coconut milk instead of the normal one to cut out the fat content.If you like it creamy then by all means go ahead and use the normal one.


So here is the recipe for a basic Thai Green Curry paste!


Thai Green Curry
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Ingredients


Shallots/small red onions-2 chopped
Garlic-4-5 cloves chopped
Galangal/Ginger-1/2 inch chopped
Lemon grass-2 stalks (remove the tough outer skins and then chop)
Kaffir Lime leaves/Lime Zest-2 leaves/1 tbsp zest
Chilli-1-2 (I use green chilli)
Coriander leaves-1/2 cup
Ground Coriander-1 tsp
Ground Cumin- 1 tsp


Process


In a blender/grinder grind all of the above to a fine paste with a little coconut milk.Your Green Curry Paste is Ready.At this point you can either make it with Vegetables, Chicken or Fish.


I’ve made them with Chicken here.The delicate flavors combine to infuse the air redolent of the sweet and pungent herbs and spices that mix so intricately into this dish.




Thai Green Curry Chicken


Ingredients


Skinless/Boneless Chicken Thighs-6-8 pieces
Broccoli-Cut into florets (about 8-9)
Green Peppers-1 cubed
Thai Green Curry Paste-Recipe above
Lite Coconut Milk-16oz can
Oil-2 tbsp
Salt-to taste
Fish Sauce-1/2 tsp




Process



Heat some oil in a skillet.Add the Green Curry Paste and cook for 2-3 mins on medium until it releases its aroma.Add the chicken pieces and mix to coat evenly.

Cook for about 4-5 minutes and add the coconut milk.Add the fish sauce.Cover and cook on medium until the Chicken is cooked.Add the broccoli and green peppers and cook for another 2 minutes.Check the seasonings.Add some salt if desired.Serve hot with rice!









Seafood and Chorizo Paella

20 | 01 | 2012
By Soni Sinha

My love affair with Paella began when I first had it about six years ago in this cute little restaurant that we frequented.They served the most delectable Seafood Paella steaming hot with lobsters,shrimp, mussels and clams all decoratively arranged on a huge platter that was so visually appealing that we couldn’t wait to dig in.

paella 1

In my pursuit to find the one perfect recipe I tried hard probing the net.I even found a recipe and tried it, but the first time I made it I wasn’t much impressed with the sticky consistency of the rice.I had used Long grain Basmati rice and didn’t quite get the rice to liquid ratio resulting in a rather sticky Paella.

Determined to try again I set on my quest once more to find the perfect Paella recipe and that led me to a blog that I absolutely love called Adora’s Box with tons of lovely recipes.

paella 2

The few changes I made were:
I used Arborio Rice.
Added some Chorizo Sausages.
Cooked on the stove-top.
Didn’t use red bell peppers or squid because I didn’t have any!

This time the Paella came out beautiful!!Exactly as I’d imagined it to be.The Arborio rice was nice and fluffy, not at all sticky and the flavors blended beautifully.

Seafood and Chorizo Paella

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Ingredients
  

  • Arborio Rice-2 cups
  • Onion medium-1 chopped
  • Garlic- 4-5 Cloves Crushed
  • Saffron-1 tsp
  • Tomato paste-1 tbsp
  • 15 oz can of crushed tomato
  • Shrimp-12 pieces peeled and deveined
  • Chorizo Sausages-2 cut into rounds
  • Mussels-about 12
  • Fish Stock-3 cups
  • Frozen Peas-1 cup
  • Olive Oil-2 tbsps
  • Salt- to taste

Instructions
 

  • Heat some of the stock in a pot and add the mussels.
  • Parboil them just until they open up.Strain them and mix the liquid back into the fish stock.
  • In a paella pan or deep skillet heat olive oil and add the Shrimp.Cook until pink on both sides.
  • Keep aside. In the same oil add the Chorizo sausage and brown them on both sides.
  • Keep aside.Add the onions and garlic into the skillet along with tomato paste and can of tomatoes.
  • Fry for about 2 minutes and add the rice and saffron.Add the fish stock and bring it to a boil.
  • Once it starts boiling reduce the heat, cover the skillet with a tight fitting lid and cook for 15 minutes or until all the stock is absorbed.
  • Open the lid and arrange the Shrimp, sausage, mussels and peas and put the lid back on.
  • Let it cook for 5 more minutes.
  • You can serve the Paella as it is or transfer in a tray.Garnish with fresh parsley!


 

Tandoori Paneer Tikka

09 | 01 | 2012
By Soni Sinha

Paneer is a fresh cheese commonly used in Indian cooking.Its a good source of protein for vegetarians.Its such a versatile product that can be used in a thousand ways, sweet and savory.This dish is a very popular North Indian appetizer that you will find in most Indian restaurants.I love this dish for its simplicity, flavor and its appearance.

tandoori paneer copy

Paneer is easily available at your Indian Grocer’s.It can also be made at home by heating a Gallon of Whole milk and when it comes to boiling point just add 2 tbsp of vinegar or 4 tbsp of lemon juice to curdle it.Collect the curds in a cheesecloth and squeeze it.Tie at the top and leave it hanging so that all the whey has strained out.You can then set the curd in a rectangular shaped dish in the refrigerator and once it has set, cut it into pieces and use it to make all kinds of preparations.If you’re not prepared to do all the effort,you can just get store bought paneer from your Indian Grocer or even Whole Foods!

tandoori paneer

The key to making good Tandoori Paneer Tikka is to marinade it for about 4-5 hrs at the least, so that the flavors penetrate.You will also need to soak some skewers in water for about 30 minutes (if using wooden skewers) before putting them in the grill.Its a great make-ahead appetizer for parties, gatherings and potlucks. Marinade it the day before and grill it just before the guests arrive!!

tandoori paneer tikka

Tandoori Paneer Tikka

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Ingredients
  

  • Paneer 300 gms- cubed 2" I use store bought
  • 1 medium Green Bell Pepper Capsicum-cut in squares
  • Thick Yoghurt-2 cups
  • Ginger Garlic Paste-1 tbsp
  • Tandoori Masala-2 tbsp available in most stores
  • Lemon juice-2 tbsp
  • Chaat Masala readily available in Indian Stores-2 tbsp
  • Oil-2 tbsp

Instructions
 

  • In a zip lock bag put all the ingredients except chaat masala and tightly seal it.Mix the contents well together and leave it in the refrigerator for 4-5 hrs or overnight to marinade.
  • Place the marinaded Paneer and Bell Peppers into skewers on an aluminium foil on a baking sheet and broil(grill) on high heat for about 8-10 mins turning once until its all golden around the edges, but not overcooked.Sprinkle some chaat masala over the top.
  • Arrange the Paneer with or without skewers in a serving tray with salad and lemon wedges.Serve hot with Coriander Chutney!


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