Soni's Food

Indian Inspiration!

Fish Kebabs with Mint Chutney #SundaySupper

30 | 06 | 2013
By Soni Sinha

Its the first week of my kids’ summer holidays and I’ve been really enjoying my lazy mornings without the rush to wake them up or get their lunch boxes ready!Summer is my favorite time of the year!There’s fresh fruits and vegetables in abundance and let’s not forget the hot smoky barbecue that you can enjoy each day every day!!From fresh corn, to meats and seafood, grilled foods are probably the best thing about summer.They’re fun to eat, adaptable to every palate.And with the Fourth of July round the corner,we’re celebrating this season with a Summer BBQ party!

Fish Kebabs with Mint Chutney

My fish kebabs are super easy and have tons of flavor.You can also use Chicken,Lamb or Shrimp for this preparation.I’ve used a combination of Swordfish,Tuna and Salmon here.I let them marinade for about two hours and then grill them for about 6-8 minutes on each side.

You can choose any kind of firm fish for these kebabs.I just love the different textures in the fish and they came out great!The flavors of mint and coriander goes really well with the fish and the reserved chutney can be served alongside these kebabs.The chutney has a bit of tang from the lemon, and slight hint of heat from the Jalapeño, that I love.I served it on a bed of Couscous Tabbouleh with grilled corn for our dinner.Enjoy.

Fish Kebabs

Fish Kebabs with Mint Chutney

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Ingredients
  

  • 1 thick deboned fillet each of-Swordfish,Tuna and Salmon (6-8 oz each)

For the Mint Chutney

  • Fresh Mint-1 cup
  • Fresh Coriander-1 cup
  • Garlic clove-1
  • Green Chili or Jalapeño-1 seeded and chopped
  • Salt-to taste
  • Lemon Juice-1 tbsp
  • Olive Oil-2 tbsp
  • water-1/4 cup or more if required

Instructions
 

  • Wash the fish and pat dry.Slice though the middle and cube into apprx 2 inch pieces.
  • Chop up the coriander and mint.In a wet spice grinder or any food processor combine all the chutney ingredients except lemon juice and blend.Add a little more water if required.
  • In a ziplock bag take about 4-5 tbsp of the Chutney and the fish and give it a good mix.Save the remaining chutney.
  • Refrigerate the fish for two hours.Add the lemon juice a few minutes before grilling.
  • Preheat the grill.
  • Arrange the fish on skewers alternating each fish and grill on medium for about 6 minutes on each side.
  • Serve hot with the reserved chutney.

Fish Kebabs in Mint Chutney 1

The lovely Jenny from The Messy Baker Blog is hosting this special Sunday Supper and we’ve got some amazing summer dishes and drinks for you 🙂

SundaySupperBBQ

Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on Twitter on Sunday, June 30th to celebrate Summer. We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. 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 delicious recipes and food photos.

 

Indian Spiced Chicken Drumsticks #SundaySupper

26 | 05 | 2013
By Soni Sinha

The weather has played a dampener this weekend that is so unusual for this time of the year!The kids were looking forward to our pool opening,but the weather Gods had something else in mind, I guess!Our Sunday Super team is definitely unfazed by the weather pattern and we’re here to lift your spirits up with some mouth watering picnic ideas!!

Indian Spiced Chicken Drumsticks 1.jpg

I’ve got my scrumptious Roasted Chicken Drumsticks with a spice blend of Coriander,Fennel,Cumin,Red Chilies,Cinnamon and Cloves that gives it some great flavors.I toasted the spices in a pan until the air in my kitchen was filled with a warm aromatic scent and then transferred the mixture into my spice grinder.You could use this as a spice rub for various meats or fish too!So good!

Indian Spiced Chicken Drumsticks 4

I marinated these overnight and broiled them the next day until all nice and golden on all sides.Drumsticks are the perfect finger foods for a picnic and are adored by adults and kids alike!Pack it with some salad or grill them right in the picnic area if you have the facility and you’ve got  a great picnic dish that couldn’t be any easier!

Indian Spiced Chicken Drumsticks 3

Indian Spiced Chicken Drumsticks 1.jpg

Indian Spiced Chicken Drumsticks

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Ingredients
  

Indian Spice Blend

  • Coriander Seeds-3 tbsp
  • Cumin Seeds-1 1/2 tbsp
  • Fennel Seeds-1 tbsp
  • Cinnamon-1 inch
  • Cloves-4
  • Dry Red Chili-2

For the Marinade:

  • Chicken Drumsticks-7-8 pieces
  • Thick Yoghurt-1 cup
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Indian Spice Blend-2 tbsp
  • Oil-2 tbsp
  • Salt-to taste
  • Chaat Masala optional-1 tbsp

Instructions
 

  • In a pan toast all the spices on low heat until aromatic making sure to not burn it.
  • Transfer into a spice grinder and coarse grind the spices.
  • In a ziplock bag mix all the marinade ingredients except oil and keep it in the fridge for a few hours or overnight.
  • When ready arrange on a greased foil lined baking sheet,drizzle oil all over and broil until all golden turning the drumsticks every now and then to develop color on all sides.
  • Brush the sides with the remaining marinade to keep them moist and flavorful.
  • Sprinkle some lemon juice and chaat masala all over and serve warm!

This wonderful event is hosted by the lovely Katy of Happy Baking Days and our group has some amazing picnic ideas for this season!Get inspired 🙂

Salads and Slaws:

Sandwiches and Mains:

Desserts:

Drinks:

Check back on Sunday for all the recipes! You can join in the chat on Twitter too: we’ll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Easy Saag Paneer

16 | 05 | 2013
By Soni Sinha

Today I’ve got for you a dish that’s extremely popular all across the globe.A North Indian delicacy,its hard not to love the rich, thick creamy spinach with succulent almost melting Paneer chunks ready to be scooped with an Indian Flatbread!The fresh vibrant color just brightens up any plate and can make anybody hungry!Its a weekly staple in our house since my kids adore this dish so much!

Saag Paneer 1

The flavors in Saag Paneer are mild compared to other curries and its a great way to get some Iron and Protein into your diet.You can use fresh or frozen spinach for this dish.I typically pick up fresh Baby Spinach from the salad section in grocery stores that’s pre-washed.Saves time and effort!

The process starts with boiling the Spinach in hot water to just wilt it and then puree it.Once you have the pureed mixture you prepare the sauce that consists of onions, tomato puree and some spices.The pureed spinach and the Paneer is then added into the sauce and simmered.You can use some sour creme or heavy cream to finish off the dish if you like.

Saag Paneer 6

You don’t have to visit an Indian Restaurant to enjoy ‘Saag Paneer’.Enjoy it in the comfort of your own home 🙂 Delicious flavors and gorgeous color this is one amazing dish from the land of the exotic!

Saag Paneer

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Ingredients
  

  • Fresh Spinach-2 Packets 6oz each
  • Paneer- 250 gms
  • Cumin Seeds-1 tsp
  • 2 medium Onions-chopped fine
  • Crushed Ginger- 2 tsp
  • Crushed Garlic-2 tsp
  • Tomato - 2
  • Ground Coriander-2 tsp
  • Ground Cumin- 1 tsp
  • Garam Masala-1/2 tsp
  • Red chili powder-1/2 tsp
  • Sour creme or heavy cream-1 tbsp
  • Oil-3 tbsp
  • Salt- to taste

Instructions
 

  • Boil the spinach for two minutes in a cup of water.Once its cool, puree until all smooth.
  • Puree the tomatoes.
  • Cube the paneer and keep aside.
  • Heat oil in a deep skillet and add the cumin seeds.
  • Once it splutters add onions and saute until slightly golden.
  • Add ginger and garlic and saute until raw smell disappears.
  • Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
  • Add the pureed spinach and paneer and let it simmer on medium heat until paneer is soft.Add a little water if its too thick.
  • Add the sour creme or heavy cream.Turn off the heat.
  • Serve hot with Roti or Naan!

 

 

 

 

Semolina Balls (Suji Laddoo) for Mother’s Day #SundaySupper

12 | 05 | 2013
By Soni Sinha

Making these Laddoos was more than just a process.It brought back memories of fun filled times in the kitchen with Mom as she sautéed the semolina ever so gently making sure to not burn it.The sweet aroma of the semolina in the Ghee wafted through every corner of the house.I patiently watched her mix all the other ingredients and waited for her to ask me to help her roll them at the end.The laughter,the mess,the rolling of these balls,the taste testing all have their own little importance in this vastness of life.I’m thankful to my Mom for teaching me the importance of these little tiny moments that have stayed with me till today.I also believe that food plays such an important role in all this.Mom’s cooking has always been amazing and even though I try to recreate her recipes in my own kitchen, they always lack the same depth of flavor.Maybe its just her love that makes foods taste so good!

Semolina Balls 1

As a Mom to two kids myself, I can see my kids’ memories shaping up around food too.We spend a fair amount of time in the kitchen during the weekends where they like to step in and help me in whatever I do and I love to surprise them by making their favorite foods and see their happy faces light up!These Semolina Balls were quite the surprise since I don’t make Indian Desserts that often and I know they’re not going to last long!

Semolina Balls 5

The use of coconut oil is what’s unique about this recipe and I can’t seem to get enough of it lately!Traditionally you would use Ghee to make any Indian Dessert, but if you’re using Coconut the use of Coconut Oil makes sense.

Soft,moist and delicious these Laddoos are healthier and a perfect dessert to satisfy your sweet tooth!I love the crunch from the almonds and the toasted coconut along with the nutty semolina and I think this would make any Mom happy 🙂

Semolina Balls (Suji Laddoo)

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Ingredients
  

  • Fine Semolina-1 1/2 cups
  • Sliced Almonds-2 tbsp
  • Shredded Coconut-3 tbsp
  • Coconut Oil-3 tbsp
  • Crushed Cardamom-1 tsp
  • Sweetened Condensed Milk-1 cup
  • Water-1/2 cup or more if required

Instructions
 

  • In a pan heat the Coconut Oil and saute the almonds until slightly golden.Keep aside.
  • In the same pan add the shredded coconut and toast until slightly golden.Keep aside.
  • Add the semolina and saute on medium heat until slightly golden and a nice aroma develops.Keep stirring constantly to avoid burning at the bottom.
  • Mix the almonds and the coconut into the semolina.
  • Transfer into a mixing bowl and add the condensed milk.Mix together and check for sweetness.Add the water while still warm and start shaping the mixture into small balls.
  • Cool and store in airtight container.

Happy Mother’s Day to all the wonderful Moms out there!Our Mother’s Day event is organized by the lovely Heather from Hezzi-D’s Books and Cooks and you’ve got to see the wonderful menu we have!

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. 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 delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  We hope to see you there!

 

Roasted Curried Cauliflower

07 | 05 | 2013
By Soni Sinha

If you’ve been reading my blog you would very well know by now how much I love roasting my veggies!There’s so much flavor that you can extract out of any vegetable just by roasting them!The best part is they’re super easy and you don’t end up using your pots and pans that prevents the mess around the stove top and makes cleaning a breeze!I serve roasted vegetables as a side dish with my Indian and Non-Indian meals very often and now even my kids have started enjoying them!

Roasted Curried Cauliflower 1

Cauliflower is one vegetable that I’ve always loved even as a kid. My kids also love it as much as I do and I make it a point to cook it at least once a week. From heath perspective its something you’d want to make very often since its full of antioxidants and fiber.As a great source of Vitamin K it contains anti-inflammatory properties too.Source

Roasted Curried Cauliflower.jpg

This preparation I have for you today is very simple.All you need is curry powder,salt and chili powder.The fact that I’ve sliced the cauliflower all the way makes for a delightful presentation and its quicker too.I’ve also garnished it with some toasted coconut since it pairs well with curry powder.Simple yet flavorful this is one amazing side dish for any table!

Roasted Curried Cauliflower.jpg

Roasted Curried Cauliflower

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Ingredients
  

  • Medium Cauliflower- sliced into 1/2 inch slices
  • Curry Powder-2 tsp
  • Salt-to taste
  • Red chili or paprika-1/4 tsp
  • Shredded Coconut-1 tbsp
  • Oli-2-3 tbsp

Instructions
 

  • Preheat the oven to 425 degrees.
  • Toast some shredded coconut in a dry pan until slightly golden.Keep aside.
  • Rub the cauliflower with the spices on both sides.
  • Drizze some oil all over.
  • Roast on a greased baking sheet for about 20 mins until all golden.Sprinkle the toasted coconut all over.
  • Serve hot!