Soni's Food

Indian Inspiration!

Fish Pulao for ‘Back to School’

22 | 08 | 2012
By Soni Sinha

The summer vacation almost over, its time to start shopping for back to school items for the kids.The long lazy days are now going to be replaced by busy weeknights, homework, projects, activities etc.Time for some meal planning for the busy weeknights with fast and easy dinners that’s healthy and wholesome.
fish pulao

For me an easy dinner ideally would be a one pot meal.I usually prepare one pot meals at least once a week to save time and not worry about cooking anything else on the side.I take inspiration from the various rice dishes from across the globe for example the Paella, Risotto or the Indian Pulao and use the ingredients on hand.In this case I’ve prepared a Tilapia Pulao that cooks in about 20 minutes and comes out delicious every time!I’ve flavored the rice with Indian spices and add the fish about 10 minutes before the rice is done.The flavors in the rice flavor the fish and the whole dish smells wonderful.An easy dinner, perfect for busy weeknights~

Fish Pulao

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Ingredients
  

  • Tilapia-4 fillets
  • Basmati Rice-2 cups
  • Bay leaf-1
  • Cardamom-2
  • Cinnamon-1/2 inch
  • Cloves-3
  • Peppercorns-4
  • Onions-2 medium chopped
  • Crushed garlic-2 tsp
  • Crushed Ginger-2 tsp
  • Tomato-1 large chopped
  • Ground Cumin-1 tbsp
  • Ground Coriander-1 tbsp
  • Saffron-1 tsp
  • Water-4 cups
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • In a deep bottomed pot heat oil and add the bay leaf along with the cardamom,cinnamon,cloves,peppercorns and saute for about a minute.
  • Add the onions and saute for about 3-4 minutes until slightly golden.
  • Add the garlic and ginger and saute for about 2 minutes.
  • Add the tomato and the ground spices.Cook on medium for about 4-5 minutes until you see oil separating at the sides.
  • Add the rice, water and saffron.Adjust the seasonings.Bring to a boil on high.Cover and cook on low heat.After 10 minutes add the Tilapia fillets.
  • Cover and cook until the rice is done (about 10 minutes).
  • Serve hot with a salad and raita!

 

 

Indian Inspired Fish Cakes # Cooked In Translation

15 | 08 | 2012
By Soni Sinha

I’m very excited to be hosting this month’s “Cooked In Translation” where we interpret a recipe with our own culinary lens.I chose something that has been a family favorite for years. Its my Indian Inspired Fish Cakes that bring back memories of big gatherings at my parents’.I vividly remember how amongst the multifarious foods being prepared these fish cakes were one of the ‘appetizers’ that had become a staple in our house.

fish cakes honest cooking

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I’ve used Arctic Char sold at my local Whole Foods, but I’ve also made these using Haddock, Cod and Salmon. Once they’re cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

fish cakes foodgawker

These are great for a light lunch/dinner with salad or as an appetizer!Crispy, flavorful and super easy these are a big hit with adults and kids!

Indian Inspired Fish Cakes

Indian Inspired Fish Cakes

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Ingredients
  

  • Arctic Char-4 small fillets
  • Potatoes-2 medium
  • Onions-1 small
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Fresh Coriander-1/2 cup chopped
  • Salt-2 tsp
  • Oil- 3-4 tbsp
  • Panko- 2 cups

For the batter:

  • All purpose Flour-1/2 cup
  • Water-1 1/4 cups

Instructions
 

  • Place the fish fillets in a pot with 2 cups of water and bring to a boil.
  • Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
  • Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
  • In a pan heat 1 tbsp of oil and add the chopped onions.
  • Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.
  • Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
  • Dip the patties in the four batter and cover with panko.
  • Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.

 

Salty Lassi ~ Beat the Heat #SundaySupper

15 | 07 | 2012
By Soni Sinha

In the scorching heat reminiscent of an Indian Summer, one drink that promises to bring relief is a good old lassi. Lassi is a yoghurt drink mixed with either milk or water along with spices, sometimes fruits, sugar or salt. But growing up I’ve had more Salty Lassi than the sweet ones mainly because I didn’t have much of a sweet tooth back then! Now its a different story because now, I have a sweet tooth like no other J Salty Lassi is relatively unknown outside India unlike its cousin, the Sweet Lassi or the ubiquitous Mango Lassi! In my opinion, all versions are equally delicious though! So when my friend Jen from Junaita’s Cocina suggested ‘Beat the heat’ as the theme for this #SundaySupper, I knew it had to be Salty Lassi for me! 🙂

salty lassi
Salty Lassi has a cooling effect on your body with unique digestive and health benefits. It’s also a great alternative to the alcoholic beverages during the summer and you can flavor it with any spice you want. Traditionally Salty Lassi is flavored with roasted cumin seeds and mint, sometimes ginger.You could also add a little bit of sugar.
The roasted nutty cumin adds a smoky flavor to the lassi. The mint is a perfect garnish to contrast the color and imparts a clean, crisp, minty flavor! Cool, delicious and spicy! Perfect to ‘beat the heat’~

Salty Lassi

Print Recipe

Ingredients
  

  • Plain Yoghurt any-1 cup
  • Water-2 ¼ cup
  • Roasted and ground Cumin-1 tsp
  • Salt-1 tsp or to taste
  • Mint-to garnish

Instructions
 

  • Cumin-Dry roast some cumin seeds in a pan on medium heat until its golden brown and aromatic.
  • Allow to cool and then just crush using a pestle and mortar.
  • Blend all the ingredients except the Mint until smooth.
  • Pour into servings glasses and garnish with mint. Serve chilled!

See what my friends are serving this #SundaySupper to “beat the heat”!
Scroll down for the fab menu J

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:
#BeatTheHeat Main Dishes:
#BeatTheHeat Desserts:
#BeatTheHeat Drinks & Cocktails:
Wine Pairings Provided By: ENOFYLZ

Vegetable Pulao {Indian Spiced} #Cooked in Translation

08 | 07 | 2012
By Soni Sinha

Isn’t it fascinating that so many foods in the world have similar cooking techniques!There are different adaptions of the same dish in different cultures.The dish that I’ve made today originated in ‘Persia’ and has become the quintessential rice dish in any North Indian Party!I’m very excited to join “Cooked In Translation” an initiative started by Sofie of German Foodie and Pola M of An Italian Cooking in the Midwest where we interpret a classic international dish through the lens of another culinary tradition.This month one of our members Azlin from Linsfood chose “Paella”.In India we make Pulao or Pilaf which is a mildly spiced rice dish and cooked in the same way as a Paella where all the ingredients simmer together in the the same pot.Its paired either with a raita or a curry on the side.You can chose any set of ingredients to make your Pulao, Vegetarian or Non-Vegetarian.
Veg pulao1
I’ve made a Vegetable Pulao here using Carrots and Beans.An extremely flavorful meal with the use of fragrant spices and Saffron that give it so much flavor and of course the lovely colors J


Vegetable Pulao {Indian Spiced}

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Ingredients
  

  • Basmati Rice-2 cups
  • Carrots-1 cup
  • Green Beans any variety-1 cup
  • Onions-1 medium sliced
  • Crushed Ginger/Garlic-1 tbsp
  • Bayleaf-1
  • Cinnamon-1/2 inch
  • Cloves-4
  • Cardamom-3
  • Peppercorns-10
  • Oil-2 tbsp
  • Salt-to taste
  • Saffron- 1tsp
  • Water- 4 Cups

Instructions
 

  • Heat a deep bottomed pot over medium.
  • Add the oil and the chopped onions.Follow with all the spices except saffron.Saute until the onions become slightly golden.
  • Add the ginger/garlic paste and stir for about 2-3 minutes.
  • Add the vegetables and some salt.Fry for about 2-3 minutes and add the rice.Stir frequently until the rice is nicely mixed and slightly toasted (not burnt).
  • Add the water,salt, saffron.Mix well and bring to a boil on high.
  • Once it boils reduce the heat to low, cover the pot and cook until all the water has been absorbed about 15 minutes.
  • Serve hot with raita!


Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired} #SundaySupper

01 | 07 | 2012
By Soni Sinha

I really look forward to this time of the year when the air is filled with the smokiness of the grill.Its the official barbecue season and everywhere you see people are having a great time with their friends and family!Also a great time to enjoy burgers,grilled foods,salads and anything cold .

chicken burger 2

As the 4th of July nears, I’ve decided to serve my guests a delicious Indian style burger with a curried cabbage slaw!Its absolutely delicious and super easy to make even at the last minute.The juicy chicken patties, that are flavored with Indian spices combined with the fresh mint make them irresistible!Grilled to perfection these are a great variation from the usual and could also be served as an appetizer with a salad for your next party!

Curried Cabbage Slaw
The slaw is amazing and reminds me of the coronation sauce I’ve had in the UK!The crunchy cabbage with a hint of curry with the creamy mayo and the sweet honey results in the perfect slaw to accompany my burgers!I’ve used a light Canola Oil Mayonnaise (has no eggs)sold at Whole Foods that’s super delicious and healthy!

An Indian Inspired summer meal for this barbecue season, that’s to die for~

Chicken Burgers with Curried Cabbage Slaw

Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired}

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Ingredients
  

Burger Buns-5-6

  • 1 Large Tomato-Sliced
  • Lettuce leaves-5

For the Burger:

  • Chicken Mince-1lb
  • Ground ginger/garlic - 1 tbsp
  • Ground Coriander-1/2 tbsp
  • Ground Cumin-1/2 tbsp
  • Red Chilli powder Cayenne-1/2 tsp
  • Fresh Mint - 1/2 cup chopped
  • Salt-to taste
  • Oil -to grill

For the Curried Cabbage Slaw:

  • Shredded White Cabbage-2 cups
  • Canola Oil Mayonnaise-3/4 cup
  • Curry Powder-1 tbsp
  • Honey-2 tbsp
  • Salt-to taste
  • Pepper-1/2 tsp

Instructions
 

  • Mix together all the slaw ingredients and refrigerate.
  • Mix together the burger ingredients either by hand or in a food processor.Make 5-6 round shaped patties from the mixture and keep aside.
  • Preheat the outdoor grill for medium heat.
  • Lightly oil the grill grate and grill the burgers about 5-6 minutes on each side until fully cooked.Move the patties to a cooler area of the grill to keep warm.
  • Lightly grill the buns.Now assemble the burger.
  • Take the bottom part of a bun and place a tomato slice.Top it up with a lettuce leaf followed by a chicken patty.Spoon 2 tbsp of the slaw over the patty and top with the other half of the bun.Your burger is ready!
Check out the fabulous menu for some great ideas for the 4th of July!Its a SundaySupper that’s not to be missed J

Main Dishes:

Salads and Sides:
Desserts:
Fabulous Pairings by Martin from ENOFYLZ