Soni's Food

Indian Inspiration!

Easy Indian Lemon Chicken #SundaySupper

31 | 03 | 2013
By Soni Sinha

The weather is finally warming up and the days are absolutely gorgeous! The fresh produce during Spring is such a welcome sight with vibrant fruits and vegetables all around!Its also the time when citrus fruits are in abundance.Today being ‘Lemon and Oranges Day’ our Sunday Supper has teamed up to bring you some great citrus recipe ideas!I love citrus in my foods and desserts and the recipe I’ve got for you today is a tangy,easy and super quick chicken dish that tastes like spring in every bite!

indian lemon chicken1

Its ideal for this weather when you feel like having fresh and light meals.It takes no time to cook since we’re using Chicken Breasts.The process is fairly simple and starts off with sautéing the chicken pieces rubbed with a little salt and turmeric until slightly brown.The spices and yoghurt are then added to create a lovely sauce that you can scoop up with roti or rice!

indian lemon chicken

This is a recipe developed especially for this #SundaySupper and it was a hit with the taste testers aka hubby and kids!I’ve tried to keep it very simple yet flavorful and I’m very glad it turned out this good 🙂

Easy Indian Lemon Chicken #SundaySupper

Print Recipe

Ingredients
  

  • Boneless Chicken Breasts-2 pieces 6-8oz each
  • Crushed Ginger-2 tsp
  • Crushed Garlic-2 tsp
  • Turmeric-1 tsp
  • Grund Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Garam Masala-1 tsp
  • Red chili paprika-1 tsp
  • Lemon Juice-2 tbsp
  • Salt-to taste
  • Yoghurt-1 cup beaten
  • Oil-2 tbsp

Instructions
 

  • Cut the Chicken into bite sized pieces and rub some turmeric and salt.Keep aside.
  • Heat oil in a skillet and add the chicken pieces.
  • Saute until slightly golden and almost cooked.
  • Add the crushed ginger and garlic.Saute for about a minute.
  • Add turmeric,cumin,coriander,garam masala and red chili.Saute on medium heat until oil separates from the sides.Add the lemon juice.
  • Beat the yoghurt in a bowl.Take the skillet off the heat and mix the yoghurt into the chicken.
  • Bring it back on the heat and keep stirring the whole mixture until it comes to a boil.Reduce the heat and continue to cook for about 2 minutes.Garnish with coriander.
  • Serve hot with rice or roti!

This event is hosted by our lovely Jen from Juanita’s Cocina !Scroll down for some amazing Citrus recipes and ideas and get inspired!

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! 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.

 

Kheer (Indian Rice Pudding)

23 | 03 | 2013
By Soni Sinha

Today’s recipe is a traditional Indian Dessert often served during special occasions and festivals and talking of festivals the Indian Festival of Colors called ‘Holi’ is round the corner and is celebrated in India with lot of warmth,love and happiness.People visit each other’s houses to play Holi and enjoy the sweet treats. Its quite messy but quite fun and I have fond memories of fun filled Holi with my family and friends where we smeared colors all over each other and enjoyed all the delicious foods!

kheer

In my family food always took center-stage and the menu was planned weeks in advance.The preparation started a day early with the sweets first and every course had to have different varieties.So the appetizers typically would be Tikkis or Chaat, Dahi-wada,Shami Kebabs followed by the main course consisting of Pulao,Mutton,Stuffed Poori (fried fluffed breads),Aloo Gobhi and Aloo Baingan Saag (Potato,eggplant and spinach) followed by the Dessert round that consisted of Malpua, Gujia and this Kheer (Rice Pudding)!

kheer2

Festivals are one occasion when I indulge without holding back!We’re all allowed to indulge once in a while, aren’t we? :)This creamy, rich, decadent rice pudding uses only five ingredients but tastes absolutely amazing!!Its the perfect dessert to enjoy warm or chilled depending on the weather!Indian Rice Puddings do not have eggs or vanilla in them instead Cardamom and nuts are used to add flavor and texture.I’ve used slivered almonds but you could use cashews or pistachios or any other combination of nuts that you prefer.Its perfectly sweet, smooth and luscious!

Wishing you all a Happy Holi or as they in India HOLI HAI 🙂

kheer1

Kheer (Indian Rice Pudding)

Print Recipe

Ingredients
  

  • Raw Basmati Rice or any-1 cup
  • Whole Milk-3 cups
  • Sweetened Condensed Milk-1/3 cup
  • Cardamom crushed-1 tsp
  • Slivered Almonds-2-3 tbsp

Instructions
 

  • Wash the rice.Heat milk and rice together and bring to a boil.Lower the heat, cover and cook until rice is fully cooked (about 15 mins) stirring every now and then.
  • Lower the heat and add the condensed milk and mix evenly until all creamy.Adjust according to your taste.Add more if required.
  • Add the cardamom.Turn off the heat.Garnish with slivered almonds.
  • Seve warm or chilled!

 

 

Curried Quinoa Vegetable Soup

20 | 03 | 2013
By Soni Sinha

The weather was pretty damp and dull at the beginning of this week and I was craving for something comforting for my lunch.I had made my Quinoa Aloo Tikkis over the weekend and had some cooked leftover Quinoa.I decided to try a curried soup using the Quinoa with some veggies and coconut milk and boy was it delicious!!!One of the best soups I’ve had in a long time and the flavors were just amazing!

curried quinoa soup 3

Having a batch of cooked Quinoa opens up endless possibilities and that’s why I would recommend cooking a generous amount in one go.It freezes well and stays good in the  refrigerator for about a week.You can use it in your salads,soup,anything really!

curried quinoa 3The addition of ginger is what makes it come alive and the coconut milk and curry spice further enhances the flavors.The Red Pepper and Green Peas add their vibrant colors and sweet taste.Its pretty filling too and you don’t need more than a small bowlful at one time.Bursting with flavors and creamy this is one soup you have to try 🙂

Curried Quinoa Vegetable Soup

Print Recipe

Ingredients
  

  • Cooked Quinoa-1 1/2 cup
  • Red Peppers-3/4 cup chopped
  • Peas-1/2 cup
  • Onion chopped-1 small
  • Ginger- 1 inch crushed or grated
  • Whole Mustard-1/2 tsp
  • Jalapeño-1 chopped
  • Curry Powder-1 tsp
  • Full Fat Coconut Milk-1 cup
  • Water-1/2 cup
  • Salt-to taste
  • Coconut Oil-2 tbsp

Instructions
 

  • Cook Quinoa according to instructions.
  • In a pot heat oil and add the mustard until it crackles.
  • Add onions followed by ginger and jalapeño.Saute for about 2 minutes.
  • Add the curry powder and salt.Saute for about a minute until fragrant.
  • Add the red peppers and the cooked quinoa.Stir and mix.
  • Add the coconut milk, water,peas and mix well.Let it simmer for about 2-3 minutes.
  • Check seasonings and serve hot!

Curried Green Garbanzo Lettuce Cups (or Wraps)

13 | 03 | 2013
By Soni Sinha

I’m very excited about today’s recipe!Of late I’ve been working a lot with Green Garbanzos ever since I discovered them in the frozen section at Whole Foods!The new ‘Super Food’ to hit the American markets, they are super delicious,high in fiber,protein,vitamins,iron and are heart healthy!They have a lovely nutty flavor and since they’re already blanched and then frozen,they take no time to cook.They’re a freezer staple in my house and have become my newest obsession 🙂

curried green garbanzo

A curried version sounded fantastic and I started off by steaming these in the microwave for about 2 minutes.I’ve added scallions instead of onions since I love the flavor and the lovely color and the combination sounded wonderful!Once it was ready,another idea popped up!Why not serve them in lettuce cups instead of rice.It would taste really good on top of some crunchy Ice Berg lettuce that I luckily had in my fridge 🙂 I absolutely loved the flavors and got a thumbs up from the hubby too 🙂

curried green garbanzo2

Its a great alternative to chickpeas or peas in any dish and makes for a tasty and filling lunch or dinner!I’ve used Coconut Oil and curry powder along with some mustard seeds and toasted coconut and the whole dish barely takes 10 minutes to come together!You can eat it in a wrap or as a side dish with an Indian Inspired meal or as a salad on its own!A healthy low carb dish that’s full of delicious flavors!

Curried Green Garbanzo Lettuce Cups

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Ingredients
  

  • Frozen Green Garbanzo Beans-2 cups
  • Iceberg Lettuce-4 leaves
  • Chopped Scallions spring onions-1/2 cup
  • Black Mustard- 1 tsp
  • Curry Powder-1 tsp
  • Jalapeños-1 chopped seeds removed
  • salt-to taste
  • Toasted shredded coconut-for garnish
  • Coconut Oil-1 tbsp

Instructions
 

  • Place the garbanzos in a microwave safe dish and microwave on high for 3 minutes.
  • Trim the ends of the lettuce and carefully peel off about 4-5 leaves.
  • Toast some shredded coconut in a separate pan.Keep aside.
  • Heat oil in a skillet.
  • Add the mustard seeds and let it crackle.
  • Add the scallions and jalapeños.
  • Add the curry powder and stir for a minute.
  • Add the steamed garbanzos and salt and cook for about 4-5 minutes until well mixed.
  • Serve the garbanzos in the letttuce cups.Garnish with toasted coconut.
  • Enjoy!

Indian Chicken Koftas

06 | 03 | 2013
By Soni Sinha

Meatballs are the ultimate comfort food! And this week with the temperatures dropping again, they seem like the perfect dish to cook!My Chicken Koftas are Indian Spiced Meatballs with aromatic spices that can make any mealtime special.They’re easy and so flavorful and pair very well with Naan or Pulao or just plain rice!I’ve used ground Chicken here, but you could use any ground meat for this preparation.Its a great dish for entertaining since it can be prepared ahead of time.

chicken kofta

To give a lovely color to the koftas I’ve fried them in a little oil before adding them into the sauce.The addition of coriander adds that freshness and the yoghurt makes them moist!You could skip the frying part and add them straight into the sauce if you wish.The sauce is a tomato based sauce with some cumin and garam masala for those lovely Indian flavors.You just have to let the koftas simmer in the sauce for a few minutes to absorb all the delicious flavors!A great tasting dish for these cold days and nights!

chicken kofta1

Indian Chicken Koftas

Print Recipe

Ingredients
  

For the Koftas

  • Ground Chicken-1 lb
  • Yoghurt-1 tbsp
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Garam Masala-1/2 tsp
  • Fresh Coriander-2 tbsp
  • Salt- to taste

For the Sauce

  • Oil-3 tbsp
  • Cinnamon stick-1/2 inch
  • Green Cardamom-3
  • Cloves-3
  • Onions-2 medium finely chopped
  • Tomatoes-3 chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Yoghurt-1 tbsp
  • Turmeric-1/2 tsp
  • Ground Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Garam Masala-1 tsp
  • Red chili-paprika-1 tsp
  • Sugar-1 tbsp
  • Salt-to taste
  • Water-2 Cups

Instructions
 

  • Mix all the kofta ingredients and make small balls.
  • Shallow fry if you want a golden color.If not just keep the balls aside to add into the sauce.
  • Heat oil in a deep skillet and the cinnamon,cardamom and cloves.
  • Add the onions and a little salt and saute until golden.Add the ginger,garlic and spices and saute on low for a few minutes.
  • Puree the tomatoes and add them into the onion mixture.Add the salt,yoghurt and continue to cook on medium heat stirring every now and then until oil starts to separate around the edges.
  • Add water and bring it to a boil on high.Check the seasonings.
  • Slowly add the koftas and reduce the heat to medium.
  • Let the koftas simmer in the sauce for about 10-15 minutes.
  • Serve hot!