Soni's Food

Indian Inspiration!

Chocolate Chip Blondies

17 | 12 | 2014
By Soni Sinha

Its the Holiday season and the web is brimming with all kinds of decadent desserts.I only just realised that I haven’t posted a dessert in sometime and decided that now’s the time to do it.My six year old loves Blondies and I’ve promised him a dozen times that I’m going to make them for him.Hence Blondies are on the blog today!

Chocolate Chip Blondies

This is the first time I’ve attempted Blondies and they came out pretty darn good.My kids love anything with chocolate chips in it so I naturally went for chocolate chip blondies.Made for a delicious after school treat for my kids and they loved it.

Chocolate Chip Blondies 1

Blondies also make for great holiday gifts at this time of the year and are super easy to make.I love recipes that use staple pantry items and this recipe is one where you do not have to rush to the stores to get the ingredients.The Blondies are slightly chewy yet firm, perfectly sweet from the brown sugar and the chocolate chips in every bite makes it just the treat to go with your warm cuppa.

Chocolate Chip Blondies

Chocolate Chip Blondies

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Ingredients
  

  • 1-1/2 cups packed brown sugar
  • ½ cup butter melted
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon salt
  • 1 cup 6 ounces semisweet chocolate chips

Instructions
 

  • In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.
  • Combine the flour, baking powder and salt; add to brown sugar mixture.
  • Stir in chocolate chips.
  • Spread into a greased 13-in. x 9-in. baking pan.
  • Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • Cut into bars.

Source:Taste of Home

Cauliflower Gratin with Smoked Mozzarella and Walnuts #sides #holidays

25 | 11 | 2014
By Soni Sinha

So, the protein is taken care of and so are the carbs.But what about the sides?Yes, there’s the Green Bean Casserole,the Sweet Potato Casserole and Brussels Sprouts and Stuffing, but how about some cheesy Cauliflower Gratin that uses minimal ingredients, tastes fantastic and is a breeze since you just mix the ingredients and let the oven do all the work for you.Sounds good right?!!

Cauliflower Gratin with Smoked Mozzarella and Walnuts

I absolutely love Cauliflower and could have it every night for my dinner.Cauliflower is not typically your first choice for a side dish during the holidays and I wonder why.Its about time it got its due and why not.Its an amazing vegetable that’s easily available and you can really get creative with it.Gratins are a great way to enjoy any vegetable and they’re the perfect side dish for any party.They’re easy to make, look elegant on any table and effortless!

Cauliflower Gratin with Smoked Mozzarella and Walnuts 2

My Caulflower gratin has been inspired by this recipe and I’ve added some smoked Mozzarella that adds that wonderful smokiness to the dish and walnuts just to make it more festive.The cauliflower has a wonderful crunch that I just love and the blend of parmesan and smoked mozzarella is pure joy.I’ve added some chili flakes for a slight kick and its purely optional.All in all an amazing side dish for the holidays or any day for that matter.Enjoy!

Cauliflower Gratin with Smoked Mozzarella and Walnuts

Cauliflower Gratin with Smoked Mozzarella and Walnuts #side #holidays

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Ingredients
  

  • I large head of cauliflower cut into florets
  • ¾ cup-heavy cream
  • 1 tablespoon-all purpose flour
  • ½ cup-freshly grated parmesan cheese
  • ½ cup grated smoked mozzarella
  • 1 tsp red chili flakes
  • ½ cup chopped walnuts
  • ½ cup-breadcrumbs fresh or store bought
  • ¼ cup grated smoked mozzarella
  • salt and pepper

Instructions
 

  • Preheat the oven to 400 degrees.
  • Mix in a large bowl combine cauliflower,heavy cream,all purpose flour, parmesan cheese, smoked mozzarella,red chili flakes,walnuts, salt and pepper.Mix well.
  • Transfer mixture into a baking dish.
  • Mix bread crumbs and 1/4 cup smoked mozzarella in a small bowl.
  • Sprinkle over cauliflower mixture.
  • Dot with butter all over and bake uncovered until golden brown about 15 mins until cauliflower is tender.
  • Let it cool slightly.Enjoy!

Indian Spiced Cabbage and Fennel

10 | 11 | 2014
By Soni Sinha

Stir fried vegetables are always a great addition to a dinner table. And with the holidays nearing, its not a bad idea to add some to your repertoire of recipes to serve. I love Indian spiced Cabbage and decided to give it a little twist by adding some sweet fennel. I don’t know about you but I absolutely love Fennel and have enjoyed them in recipes like this and this. In this recipe the Cabbage and fennel combo works wonderfully and you can taste the sweet licorice flavors amped up with some spices.

Indian Spiced Cabbage and Fennel

If you’re pressed for time you could use sliced cabbage from Trader Joe’s like I’ve done or just get a regular green cabbage and slice them thinly. The spices consist of smoky cumin, coriander, a little bit of garam masala and ginger. The dish brings together all these flavors and the leftovers can be turned into tasty sandwich fillings or even a savory puff pastry filling. This dish is sure to please your vegetarian and vegan guests too. I served this with some roti and dal and its an easy and delicious way to use fennel in Indian cooking. You’ll be glad you tried it. Enjoy.

Indian Spiced Cabbage and Fennel

Indian Spiced Cabbage and Fennel

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Ingredients
  

  • Cabbage-1 head thinly sliced
  • Fennel-2 bulbs edges trimmed and thinly sliced
  • Cumin seeds-1 tsp
  • 1 large onion-sliced
  • 1 inch ginger crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1 tsp
  • Green chili-2 optional
  • Tomato paste--1-2 tsp
  • Salt-to taste
  • Oil-3 tbsp

Instructions
 

  • In a skillet or wok heat the oil and add the cumin seeds until they crackle.
  • Add the onion and saute for a about 2 mins.
  • Add the ginger and continue to cook.
  • Add the spices followed by the tomato paste and cook until all aromatic about 2 minutes.Add a tbsp of water if its sticks to your pan.
  • Continue to cook for about 5-6 minutes until the paste doesn't stick to the pan and oil starts to separate from the sides.
  • Add the cabbage and fennel along with salt.Mix well.
  • Cover and continue to cook stirring every few mins until evenly cooked.

Grape Chutney

29 | 10 | 2014
By Soni Sinha

Sweet Chutneys are an important condiment in Indian cuisine.In recent years they’ve reserved their place in the global arena too, satisfying the sweet salty cravings of many.Who doesn’t love a good mango chutney!The sticky shiny texture and that sweet aroma is enough to make you start craving for a spoon instantly.Indian chutneys are made in various different ways depending on the region you are from.Mom always makes it using Panch Phoran (Indian five spice) consisting of a mix of aromatic seeds like cumin,nigella,fennel,black mustard and fenugreek.The spice mix is easily available at your local Indian grocers.

Red Grapes

The recipe I have for you is a Red Grape Chutney that tastes as good as it looks.Its a great way to use up all those extra fruits lying around.You could use any fruit you desire to make your chutneys.Cranberry chutney is a firm favorite during Thanskgiving.The process is fairly simple as you only need a few ingredients to bring it all together.The whole process takes about 20 mins and you have a mouthwatering home-made chutney waiting to be devoured.

Grape Chutney

The dark color and the amazing flavors from the spices and the ginger is just pure joy.You can taste the smoky, salty, sweet all together.I love to spread it all over my toast for a delicious breakfast or a snack :).Enjoy!

Grape Chutney 2

Grape Chutney

Grape Chutney

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Ingredients
  

  • Red seedless grapes-2 cups
  • Panch Phoran Indian five spice-1 tsp
  • Fresh crushed ginger-1/2 inch
  • Brown sugar-1/2 cup
  • Oil-1 tbsp
  • Water-2-3 tbsp
  • Salt-1 tsp

Instructions
 

  • Wash the grapes and cut them in half.
  • In a pot heat the oil and add the panch phoran.
  • Once it crackles lower the heat and add the ginger.Stir for about half a minute.
  • Add the grapes,brown sugar,salt and water.
  • Cover and cook on medium heat for about 15-20 minutes or until the grapes are fully cooked.
  • Mash it all up with a masher.
  • Taste the seasonings.
  • Allow to cool.Store in the referigerator for a week.Enjoy.

 

 

 

 

Healthy Pumpkin Coconut Squares

13 | 10 | 2014
By Soni Sinha

You might be thinking that I’m on a Pumpkin high these days.And to be honest I am.Right from the savory to sweet, I just can’t seem to get enough of Pumpkin.And that is why ‘fall’ is such a beautiful season.I get to enjoy Pumpkin goodness to my heart’s content.The recipe I have for you today was an experiment that just turned out to be spot on in terms of flavors,texture and a healthy treat.Don’t you just love when that happens?

Healthy Pumpkin Coconut Squares 5

My pumpkin squares are extremely easy to make and taste incredible.My kids just couldn’t wait to finish these off and I had to request them to let me take the pics first!I’ve used Almond Flour here and Agave instead of sugar that makes this a healthy indulgent treat using minimal processed ingredients.Making this couldn’t be any easier since the whole mixture literally requires just a mixing bowl and spoon.

Healthy Pumpkin Coconut Squares

The pumpkin pie spice flavors remind you of the gorgeous season we’re in right now and the pumpkin coconut combo works its magic.The squares need a little chill time in the fridge to set and to be cut into squares and all ready to be gobbled up.Enjoy.

Healthy Pumpkin Coconut Squares

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Ingredients
  

  • 1 15 oz Can of Pumpkin puree
  • Almond flour-3/4 cup
  • Shredded Coconut-1/2 cup plus some to sprinkle over the top
  • Agave syrup-1/2 cup plus 2 tbsp
  • Pumpkin Pie spice mix-1 tsp
  • Baking soda-3/4 tsp
  • Salt-1/4 tsp
  • 2 large eggs
  • Butter or cooking spray for greasing the pan

Instructions
 

  • Preheat the oven to 350 degrees.
  • Grease a 9x9 baking dish with cooking sray or butter.
  • In a mixing bowl mix all the ingredients making sure they're clump free.
  • Transfer into the greased dish and smooth the top using a spatula.Sprinkle some shredded coconut over the top.
  • Bake for 40-45 minutes until the edges are golden.
  • Cool completely and chill in the fridge before cutting into squares.
  • Enjoy.

 Recipe Adapted from The Detoxinista