Soni's Food

Indian Inspiration!

Masala Chai and a Teapan!

10 | 01 | 2013
By Soni Sinha

A week ago I was contacted by a company called GITADINI.

Gitadini is a unique store that specializes in affordable Modern Home Accessories and Products that are very stylish and Indian Inspired.The owners are personally involved with each and every product right from concept,design to testing and production and you won’t find their products anywhere else!

gitadini.jpg

They wanted me to review their 2 Quart Straining Saucepan/Teapan.For an avid tea drinker like me,reviewing this Teapan seemed like the perfect thing to do and the moment it arrived, I couldn’t wait to make my next cup of tea 🙂 Its made of Stainless Steel that is non reactive and boils efficiently with a capsulated bottom to evenly distribute heat.The built-in strainer strains tea leaves,tea bags,sauces,vegetables,pasta without needing a separate colander or strainer.Its perfect for boiling water,heating milk or tea,cooking pasta or vegetables,melting butter or chocolate and blending and straining sauces.

Gitadini tea-pan

Being an Indian, a nice warm cup of Masala Chai first thing in the morning especially in these winter months is almost a necessity!!I started by pouring some water along with some spices into this pan.The first thing you notice is the long comfortable grip handle that makes lifting or pouring so much easier.Once my tea was ready,I was amazed that after using a separate strainer for so many years,this seemed so easy to strain!The strainer worked perfectly keeping away my tea bags and the spices.The other great feature are the pouring sprouts on both sides that make pouring totally mess and spill free!I didn’t have to reach out to my kitchen towel to wipe off any mess.Cleaning is hassle free, since its also dishwasher safe!

You have to keep in mind though that the strainer is not meant for loose tea or small particles.I can see myself using this every day :)I also received their gorgeous  Yin Yang Storage Bin Set for reviewing this Teapan. Thank you so much Gitadini for sending me your beautiful products!!

masala chai4

My Masala Chai is extremely easy to make.In India I used to wake up to the fragrance of sweet cinnamon and ginger every morning that went in our Chai!The spices along with the ginger is brought to a boil and slowly simmered for some time, so that the flavors develop before you add the tea.Once the tea is added let it boil for a few more minutes, until you see the desired color that you prefer.Once ready just strain and enjoy!I prefer Yellow Label Tea due to its mild flavor and subtle taste.I get mine from my Indian Grocer.You could use any brand that you prefer.

masala chai

Masala Chai and a Product Review!

Recipe Type: Beverage,Drink
Cuisine: Indian
Author: Soni Sinha
Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Serves: 2
Delicious Masala Chai Tea to warm you up with aromatic spices and ginger!
Ingredients
  • Water-1 cup
  • Milk 2%-1 cup
  • Fresh Ginger-1/2 inch (peeled and roughly crushed)
  • Cinnamon-1/2 inch
  • Green Cardamom Pods-3
  • Lipton Yellow Label Tea Bags-2
  • Sweetener or Sugar (if preferred).
Instructions
  1. Pour the water along with ginger,cardamom and cinnamon stick in a Teapan.
  2. Let it boil for about 4-5 minutes.
  3. Add milk and tea bags and let it boil for another 2 minutes or until you see the desired color of your tea.
  4. Turn off the heat.Strain the Tea into cups.
  5. Add sweetener/sugar if required.I prefer mine without any.
  6. Enjoy!
3.1.09

 

 

 

Indian Spiced Tuna Balls (Tuna Chop) #SundaySupper

16 | 12 | 2012
By Soni Sinha

The horrific shooting in Connecticut has left us shaken and saddened. Beautiful, innocent little kids,their lives so inhumanely cut short.My heart goes out to the families and loved ones of these beautiful kids and teachers who were targeted for no fault of theirs.While we’ve all hugged our children a little tighter,embraced them a little longer, enjoyed our family time a little better, let’s not forget that these are the things that matter the most.These little moments of love with our families are priceless and a blessing.

As a Mom, I feel greatful for my life with my kids,my family,the time we spend each day, the little joys, silly laughs,funny antics all of them.The time spent in the kitchen together cooking and baking.Nothing is more pleasing to the eye, than my kids happily enjoying the food I cook for them.In the wake of this incident,these moments feel so precious. I’m praying for the families of those who lost their lives and I hope they find the strength to cope with this tragedy.

tuna chop2

My dish for today is a easy appetizer, that is also a family favorite!My Tuna Balls are easy, bursting with flavor and stuffed with a surprise, Cranberries!Yes, the sweet and tart Cranberries are hidden in the center of each ball and give it so much body.My Tuna Balls have been quite popular with my friends and I think they make a perfect party starter!You can make these ahead and fry at the last minute.The balls are crispy on the outside but very soft and moist on the inside.

tuna chop 4


Indian Spiced Tuna Balls (Tuna Chop) #SundaySupper

Delicious Indian Spiced Tuna Balls with a surprise!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 31 minutes

Ingredients
  

  • Albacore Tuna in Water-2 5oz Cans
  • Potatoes-3 medium
  • Crushed Ginger-1 tbsp
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1/2 tsp
  • Fresh Coriander- 1/2 cup chopped
  • Jalapeño-1 chopped
  • Cornstarch-3 tbsp
  • Dried Sweetened Cranberries-3/4 cup
  • Salt-to taste
  • Oil- to deep fry

Instructions
 

  • Boil the potatoes.Peel and mash using a potato masher.
  • In the same bowl mash the canned tuna and all the other spices,salt, cornstarch and coriander.
  • Take a small amount in your hand and stuff 2-3 cranberries in the center.Cover from all the sides and roll into small balls.Repeat for the whole mixture.
  • In a deep pan heat oil and deep fry the balls until golden.
  • Serve with Sriracha on the side!Serve hot or at room temperature.
 

tuna chop5

Our host this #SundaySupper is the lovely Connie Smith from The Foodie Army Wife and we’re sharing Drinks and Appetizers!Look at the menu for some inspiration for the Holidays.

Holiday Cocktails

Holiday Appetizers or Hors d’oeuvres

Do you have a favorite dish or beverage to take to a party?   We’d love to feature your recipe for holiday parties on our#SundaySupper Pinterest board to share them with all of our followers, too.

Please note – out of respect for those in Connecticut who are suffering from the tragedy that occurred this week, we have suspended the regular twitter chat this week. The posts will be here for you to enjoy, and for future plans. Hug your loved ones a little tighter, and please continue to keep those impacted in your thoughts and prayers

 

Easy Butternut Squash with Bengali Five Spice (Panch Phoran)

30 | 11 | 2012
By Soni Sinha

Squash (any variety) is one of the few vegetables I strongly disliked growing up.But its funny how your tastes develop over the years!Many of the foods I didn’t like earlier are now my favorites and I keep finding new ways to cook them :)Although, this preparation is not new.Its the way my mom makes it and you can use any squash instead of Butternut!Since squash is inherently sweet this dish has a sweet taste but the Five Spice used here just balances the sweetness perfectly.

I’ve used the Bengali Five Spice also called Panch Phoran that consists of equal amounts of the following seeds,Cumin,Fennel,Mustard, Fenugreek and Nigella!You can make the combination at home or buy it from your Indian Grocer!Its an aromatic mix of spices that flavor almost any vegetable and all you need is a teaspoon or two.Little bit goes a long way and its used a lot in Bengali kitchens in a lot of preparations!

An easy and flavorful dish ideal for weeknights for an Indian Inspired dinner that’s also vegan and healthy!You will be amazed at how good this is!

Easy Butternut Squash with Bengali Five Spice (Panch Phoran)

Butternut Squash stir fried using Bengali Five Spice (Panch Phoran) for an amazing and easy side dish!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

  • Buttersquash peeled and cubed-2 cups
  • Panch Phoran Bengali Five Spice-2 tsp
  • Jalapeños green chilli-1 chopped
  • Oil-2 tbsp
  • Salt- to taste

Instructions
 

  • Heat oil in a skillet.
  • Once heated add the Panch Phoran followed by jalapeños until it splutters.Immediately add the squash and salt.
  • Lower the heat, cover and cook, stirring in between until done (about 10-12 minutes).
  • Serve with Rice or Roti.

 

 

Cabbage Koftas ~ Helping Hands for Hurricane Sandy #SundaySupper

25 | 11 | 2012
By Soni Sinha

Hurricane Sandy destroyed so many people’s homes, towns and communities and many are still facing difficulties.Although we didn’t suffer any damage to our property, there were power outages in our area for 4 -5 days.But for those who’ve lost their homes, their lives were torn apart in a span of a few hours.We’ve decided to help out the victims of Hurricane Sandy by offering them comforting meals to make them feel better and also providing you with relevant links to donate to the cause and make a difference in the lives of those affected by it.This event is hosted by our very own Liz of That Skinny Chick Can Bake!

If you want to make a donation,these are a few of the organisations that we recommend:


I’m making these comforting Cabbage Koftas (dumplings) in a tomato gravy.It can be made ahead and frozen or refrigerated to be heated before its served.I’ve also added some dried sweetened cranberries( instead of raisins to give it a Holiday feel) and cashews to the cabbage balls that give it a lovely sweet and nutty flavor.This dish is a very popular North Indian dish and its made in many different ways using lots of different vegetables (like spinach, zucchini) or meats.It goes very well with Naans, Rotis or even Rice.

The process begins by shredding the cabbage.In my case I just got the shredded cabbage from Trader Joe’s which made the process a lot easier.You then add the spices and gram flour (besan) which also acts as a binder.The trick is to fry these balls immediately after you’ve added salt and the spices otherwise cabbage tends to release a lot of water which then makes it difficult to fry.Once the balls are fried until golden, you can start the gravy.The gravy is a traditional North Indian curry base for making almost any curry using vegetables or meat.The balls are slowly simmered in the gravy,just before you serve the dish.A succulent rich Indian Cabbage Kofta that’s comforting in any situation.

Cabbage Koftas ~ Helping Hands for Hurricane Sandy #SundaySupper

Delicious Indian Spiced Cabbage Balls/Dumplings simmered in a Tomato Gravy!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

For the Koftas

  • Cabbage Shredded-2 cups
  • Gram Flour Besan-3/4 cup
  • Crushed Ginger-1 tsp
  • Dried Sweetened Cranberries-1 cup
  • Cashews chopped-1/2 cup
  • Ground Coriander-1 tsp
  • Cumin Seeds- 1tsp
  • Salt-1 tsp
  • Oil-to deep fry

For the Gravy

  • Onion Medium-1 finely chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Medium Tomatoes-3 pureed
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Salt- to taste
  • Sugar-1 tsp
  • water-1 1/2 cups
  • Oil 2-3 tbsp
  • Coriander leaves- for garnish

Instructions
 

  • In a deep fry pan heat oil on medium.
  • In a microwave safe dish soften the shredded cabbage for about 3-4 minutes.
  • Mix all Kofta Ingredients and roll into small balls.
  • Deep fry the balls in the oil in batches until golden on all sides and keep aside.
  • In a separate pan heat the oil and add onions.
  • Fry for about 4 minutes until golden and add the ginger and garlic.
  • Add the tomatoes and spices and cook until oil starts to separate from the sides.
  • Add the water, bring to a boil.Lower the heat and cook for about 3-4 minutes.
  • Adjust the seasonings.Your gravy is ready.
  • When its time to serve, just add the balls into the gravy and cook for about 7-8 minutes. Garnish with Coriander.
  • Serve hot with Naan, Roti or Rice.

Please check out all the wonderful ideas from the helping hands of my Sunday Supper friends. And  consider a monetary donation if you have the resources…every dollar helps and many folks have lost nearly everything. Thank you!!!

Breakfast and Brunch:
Comforting Casseroles and Entrées:
Warming Soups and Sides:
Sweet Endings:

Please join on us on Twitter for #SundaySupper today, November 25, 2012, throughout the day.  In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe ideas for #HelpingHands on our #SundaySupper Pinterest board so we can share them with all of our followers. Thanks to Isabel, of Family Foodie, for leading the mission to bring families back to the Sunday dinner table. Stop by her blog if you’d like to join us.

Slow Cooker Pumpkin Rice Pudding/Kheer

18 | 11 | 2012
By Soni Sinha

There’s something magical about warm comforting desserts that makes them so special especially in these cooler days and nights.The way they stick to the back of your spoon, the thick, creamy , velvety texture that’s just so inviting.That’s the kind of dessert I crave for during this season.My Slow Cooker dessert embraces the flavor of the season ‘Pumpkins’ into a creamy pudding that’s easy, delicious and aromatic!It just gets you in the spirit of the Holidays and its a perfect dessert to feed a crowd.

Just put everything into your slow cooker and let the magic begin!It all comes together beautifully and at the end you have one creamy, Pumpkin Rice Pudding.I’ve used Basmati rice here, but you could use Arborio or any other rice you prefer.Adding Pumpkin was a great idea since its gives a lovely flavor and a beautiful color to the pudding.Its a different variation of the Indian Rice Pudding/Kheer and the use of Cardamom is what distinguishes this from other Pumpkin desserts out there.Cardamom is very common in Indian desserts and imparts a unique fragrance with its spicy-sweet taste!I’ve used crushed Green Cardamom pods and add it at the end of the cooking process.

You can also add some nuts or raisins to the the mixture.I’ve kept it simple here.Also keep in mind that the longer you cook it, the thicker it gets and if you find it too thick you can add some whole milk and mix at the end.Top it with some whipped cream/topping for that pretty look!

Slow Cooker Pumpkin Rice Pudding/Kheer

A delicious Indian Inspired Slow Cooker Pumpkin Rice Pudding with Cardamom!
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients
  

  • Basmati Rice or any other-1 cup uncooked
  • Whole Milk-3 1/2 cup
  • Canned Pumpkin Puree-1 1/2 cup
  • Sugar-3/4 cup sugar
  • Butter/Ghee-1 tbsp
  • Crushed Green Cardamom Pods-1 tbsp

Instructions
 

  • Spread the butter/ghee all over the bottom of your slow cooker.
  • Add all the ingredients except cardamom.
  • Mix well and cook on high for about 15 minutes and then on low heat for about 4-5 hours.
  • Add the cardamom at the end.Mix well and serve warm!