Soni's Food

Indian Inspiration!

lndian Roasted Cornish Hens

27 | 11 | 2013
By Soni Sinha

If you are anything like me, then you don’t enjoy Turkey and would settle for anything else but.I’ve never really enjoyed Turkey and there’s this after taste that’s not very pleasing to my palate.Hence,I always look for alternatives during Thanksgiving and this time I chose these little Cornish Hens.I haven’t really worked with them a lot but I find them more manageable because of their size and in my opinion the smaller a bird, the more flavorful it is.

Indian Roast Cornish Hens 1

As usual I’ve given my Indian twist to a roast dinner and why not.The addition of Indian spices liven up any meal and for those of you who’re new to cooking Indian food, this would be a great recipe to start with.My Indian Roasted Cornish Hen has been rubbed with fragrant spices,some crushed ginger,garlic and lemon juice to add tons of flavor and its a great way to spice up your holiday table.The spices are subtle and do not take away from the dish.You could use the same marinade for Turkey or Chicken.You could also marinate the bird a day in advance and refrigerate.Roast it just in time for your guests.

Indian Roast Cornish Hens

The potatoes and the carrots roast in the juices from the Hens and are absolutely delicious.Serve this dish alongside my Sweet Potato Cranberry Casserole with Almond Coconut Streusel to complete your Thanksgiving menu.

Wishing you all a Happy Thanksgiving!

Indian Roast Cornish Hens 1

lndian Roasted Cornish Hens

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Ingredients
  

  • Cornish Hens-2
  • Carrots-3 peeled and cubed
  • Red Potatoes-4 cubed
  • Ground Cumin-1 1/2 tsp
  • Ground Coriander-1 1/2 tsp
  • Garam Masala-1 tsp
  • Paprika-1 tsp
  • Turmeric-1/2 tsp
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Juice of one lemon
  • Salt-to taste

Instructions
 

  • Preheat the oven to 350 degrees.
  • Mix the cumin,coriander,garam masala,ginger ,garlic,paprika,lemon juice and salt in a bowl.
  • Pat dry the cornish hens and rub the spice mixture generously all over and under the skin of the bird on both sides.
  • In a greased roasting tray place the potatoes,carrots and the cornish hens.Drizzle some oil all over and, bake for an hour and half until fully cooked.
  • Arrange on a serving tray and serve hot!

 

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

17 | 11 | 2013
By Soni Sinha

Yeah you heard it right.We’re squashin’ Winter by bringing some of our favorite Squash recipes for you today.

Do you like Squash?Do you often use it in your recipes?I would really love to use it more in my cooking but I always end up roasting it or making a soup.When I heard the theme for our Sunday Supper, I decided to make something that’s not the first thing that comes to your mind when you’re thinking Butternut Squash, like these Patties that have been given an Indian Inspired makeover that tickles your tastebuds with layers of delicious flavors in every bite.

Butternut Squash and Couscous Patties 1

I  had some leftover cooked Couscous from my Couscous Tabbouleh that I made over the weekend and I decided to use some of the couscous in my patties to give it some body and also make it easier to handle.I was a bit apprehensive at first, but I went ahead and used it only to realize that it wasn’t a bad idea after all.

The inspiration for these patties is the Indian Aloo Tikki that’s a favorite street food in Northern India.I’ve made another version of the Aloo Tikki using Quinoa over here.The char marks you see is what gives these patties a unique smoky flavor combined with the sweetness of the Squash.The ginger and the spices add tons of flavor and the icing on the cake is definitely the chat masala that’s an essential component in any Tikki.You can easily find them in any Indian store.

Butternut Squash and Couscous Patties 4

The patties use a little bit of couscous, so you can taste the butternut squash in all its glory.The one thing you really HAVE to do is to let the liquid drain from the squash.I typically leave it in a colander for sometime.Once you’re past that step you can add the rest of the ingredients.Its a great way of enjoying Butternut Squash and you can serve it as an appetizer or as a side dish along with your favorite condiment or my mint chutney this Thanksgiving.Enjoy!

Butternut Squash and Couscous Patties 5

Butternut Squash and Couscous Patties 1

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

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Ingredients
  

  • Peeled and Cubed Butternut Squash-1 lb
  • Couscous-1/2 cup
  • Water-1 cup
  • Fresh Ginger crushed-1 tbsp
  • Ground Cumin-1 tbsp
  • Ground Coriander-1 tbsp
  • Garam Masala-1 tbsp
  • Fresh Coriander chopped-1 cup
  • Salt- to taste
  • Oil- to pan fry
  • Chat Masala-to sprinkle

Instructions
 

  • Boil the cubed Butternut Squash in some water for about 10-15 until all cooked.Mash it and keep aside.
  • Bring a cup of water to a boil and add the couscous.Mix well, cover with a lid and switch off the heat.Let it sit for about two minutes.Fluff it with a fork.
  • Mix a cup of cooked couscous into the squash along with the ginger,all the spices and coriander.
  • Add salt.
  • Take a small portion in your hands to make round disks.
  • Heat about 2 tbsp of oil in a non stick pan and swirl the oil all over.Place the patties in a single layer.
  • Keep the heat on medium and let it develop a golden color on one side before flipping and repeat the process for the other side too.
  • Arrange in a tray along with some salad.Sprinkle chat masala all over.Enjoy!

This event is hosted by the lovely Heather from Girlichef and we’ve got some amazing Winter Squash recipes for your Thanksgiving table.

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper Movement

 

 

 

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
 

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.

Salmon in Mint and Coriander Sauce.jpg

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.

 

 

 

Sweet Potato Kheer(Pudding) #IndianDesserts #Diwali

03 | 11 | 2013
By Soni Sinha

Happy Diwali to you all!

I hope you all are having a great day today.I’been busy in my kitchen trying to cook a few of our favorite dishes.The first one being my Aloo Gobi and how can you not have a dessert to celebrate a festival!Today, I’ve got for you a super easy and scrumptious Sweet Potato Kheer or Pudding that comes together in no time.All you need is a few ingredients from your pantry and you’re all set.

Sweet Potato Kheer(Pudding) 1

I have to admit though that I’ve never made this pudding before.It was just a result of having to use up some Sweet Potatoes that I recently bought.Since Sweet Potatoes are the flavor of the season, I thought to myself, ‘why not use them in a Pudding?’.This pudding does not contain any eggs as do most Indian Puddings.It still comes out creamy and delicious.

Sweet Potato Kheer(Pudding) 4

I have another confession to make.I love eating raw peeled Sweet Potatoes.

What?

You’ve never tried a raw Sweet Potato before?

Don’t tell me.

Sweet Potato Kheer(Pudding) 2

Just try it one time and if you’re anything like me, you’ll love it.I don’t know how it all started.But all I remember is that I once had some teeny tiny extra bits that I was about to throw away, but they ended up in my mouth.

I know.I do things like that.There is this crunch,this sort of earthy sweetness, not too overpowering, but still enough for your tongue to taste it.I love it.

Anyway coming back to my dessert, all you need is some Saffron, some crushed Cardamoms and Cashews from your pantry.Its creamy, its sweet, it has this redolence so unique to Indian Desserts that comes from the Saffron and Cardamom and you taste them all in every bite.You could serve it warm or chilled.Enjoy!

Sweet Potato Kheer (Pudding)

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Ingredients
  

  • Sweet Potatoes-2 large peeled
  • Whole Milk-1 1/2 cups
  • Sugar-1/4 cup plus 2 tbsp
  • Crushed Green Cardamom-1/2 tsp
  • Saffron strands-1/4 tsp
  • Cashews-to garnish

Instructions
 

  • Peel and cube the sweet potatoes.
  • Put them in a pot with some water just enough to cover them.
  • Bring to a boil and cook covered on low for about 10 minutes or until they're cooked.
  • Drain the water and mash the sweet potatoes in the same pot.
  • Add the milk, sugar and saffron and bring to a boil.
  • Reduce the heat and cook for about 10-15 minutes until its all creamy and the liquid has reduced.
  • Add the crushed Cardamom and turn off the heat.
  • In a small pan add a tbsp of ghee and fry some cashews until golden.
  • Serve the pudding in individual bowls and garnish with the cashews.Serve warm or chilled.

 

 

 

Aloo Gobi for #Diwali

02 | 11 | 2013
By Soni Sinha

This Sunday,Hindus,Jains and Sikhs all over the world will be celebrating Diwali the festival of lights.Its a celebration of the triumph of good over evil and is marked by lighting up our homes with lots of Diyas (earthen lamps),Lanterns,Candles and colorful lights.Back home,in the evening fireworks light up the skies and people cannot get enough of burning fire crackers in their yards! Families get together to celebrate and enjoy with sweet and savory delicacies.Its the biggest festival in the Hindu Calendar and preparations start days in advance.For us though, the celebration this year is subdued without my Dad, but I know he’s smiling down and giving us his blessings.Miss him.

Aloo Gobi

In my family there’s always been a set menu for Diwali consisting of a few dishes that Mom makes every year.I try to cook some of them over here, just to connect with that fervor back home. Aloo Gobi is one such dish that’s a firm favorite around any festival in my house and also one of my most favorite vegetable dishes of all time.It has bold North Indian flavors going on and its a family recipe that you won’t find on the menu in any Indian restaurant.The taste is unbelievable.I love the flavor of Cauliflower and the Potatoes when they’re shallow fried in a little oil just to get those golden edges all around before adding them into the sauce.This process gives this dish a unique flavor and transforms it into something special.

The sauce consists of onions,garlic,ginger along with some spices that includes Black Cardamom (Badi Illaichi).

Aloo Gobi Curry 1

Black Cardamom is easily available at your Indian grocer and unlike Green Cardamom it cannot be used in desserts.It has this dense smoky flavor and a little goes a long way. You put the whole thing into your food processor along with the rest to make a paste.That becomes the base for your sauce.The mixture is then added into the wok and cooked with some spices before adding the cauliflower and potatoes.This is a dish meant for special occasions and comes out great every single time.Enjoy with some warm Naan bread ,Rotis or my Vegetable Pulao.

Here’s Wishing all my readers a Very Happy Diwali glowing with Peace,Joy and Prosperity!

Diwali

 

Aloo Gobi

Aloo Gobi

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Ingredients
  

  • Potatoes-2
  • Cauliflower Florets-2 cups
  • Bay Leaf-1
  • Medium Onion-1
  • Garlic Cloves-4-5
  • Ginger-1 inch
  • Cumin Seeds-1 tsp
  • Black Cardamom-1
  • Cinnamon-1/2 inch
  • Tomato-1 medium chopped fine
  • Ground Coriander-1 tbsp
  • Ground Cumin-1 1/2 tsp
  • Red Chili Powder or paprika-1 tsp
  • Turmeric-1 tsp
  • Salt- to taste
  • Oil-5-6 tbsp
  • Water-1 1/2 cups

Instructions
 

  • Peel and cube the potatoes into about 2 inch cubes.
  • In a food processor add the onions,garlic,ginger,cumin, cardamom and cinnamon.Add a little water to make a paste.Puree until smooth.Keep aside.
  • In a wok or a skillet heat 2-3 tbsp of oil on high and add the potatoes and cauliflower.
  • Add some salt and turmeric and saute until you see them turn slightly golden about 3-4 minutes on high.
  • Empty on a plate.
  • In the same wok add 3 tbsp of oil and add a bay leaf and the pureed onion mixture.
  • Saute the mixture on medium until the raw onion smell disappears.
  • Add the chili,coriander,cumin,turmeric and some salt and continue to saute until aromatic.
  • Add the chopped tomatoes and cook until oil separates.Add the cauliflower and potatoes.
  • Mix well and saute for about 2 minutes.
  • Add the water, bring to a boil.Lower the heat,cover with a lid and cook until potatoes are tender and cauliflower is cooked.Make sure that the cauliflower is not over cooked and still has a bite to it.
  • Check the seasonings.
  • Serve hot with naan, rotis,puris or rice!