Soni's Food

Indian Inspiration!

Ricotta Cardamom Fudge #Diwali

10 | 11 | 2015
By Soni Sinha

Our biggest festival Diwali (festival of lights) is just a day away and I’m excited!Its the time when you decorate your home with Diyas (earthern lamps)and candles.I love selecting the diyas from our local Indian stores and they come in various shapes and colors.Diwali is the festival of lights and as such homes are lit up inside and out with colorful lights.Colorful rangoli patterns adorn the entrance of homes for good luck.It’s all such a pretty sight.Coincidentally schools are also closed tomorrow and I’m so happy that my kids get to celebrate Diwali and help me out with things.Our kitchen is going to be busy and I’m looking forward to some festive cooking!

Ricotta Cardamom Fudge

Festivals are also the perfect excuse to indulge in those sinfully delicious foods both sweet and savory and enjoy them to your heart’s content.I try and recreate recipes from Mom’s repertoire like this one and the one I have for you today. It’s an easy fudge (burfi in Hindi) made with Ricotta (Mom uses paneer) and flavored with Green Cardamom and Saffron. If you’re familiar with Indian desserts you’ll notice that green cardamom is used extensively and I personally love the flavor.Just use it sparingly since a little bit goes a long way.

Ricotta Cardamom Fudge (Ricotta Burfi)

It comes together in minutes and tastes phenomenal.The Ricotta is cooked in a pan along with some condensed milk, cardamom and saffron until all the moisture evaporates and then cooled off to set.Once set just cut it into desired shape and you’re good to go.You can store it in the fridge and it stays good for upto a week.The fudge is rich and creamy and flavors from the saffron and cardamom comes through.Its reminiscent of the treats back home from the sweet shops and is perfectly sweet just the way I like it.Enjoy!

“Wishing you all a very happy Diwali”

Ricotta Cardamom Fudge

Print Recipe

Ingredients
  

  • 1 tub Ricotta Cheese- 425 gms
  • 1 can of Sweetened Condensed Milk- 14 oz
  • 2 Green Cardamom crushed
  • Few Saffron strands
  • Sliced almonds for garnish
  • Ghee or unsalted butter-2 tbsp

Instructions
 

  • In a pot heat the ghee/butter.
  • Add the ricotta and condensed milk.
  • Mix well and keep stirring on low heat for about 15 minutes.
  • Add the saffron strands and cardamom.
  • Mix and continue cooking for another 10-15 minutes until all moisture evaporates.
  • Line a dish with parchment paper long enough to let the ends stick out.Pour the mixture onto the parchment paper and let it cool for a bit.
  • Lift the edges of the parchment paper and empty it upside down on to a tray.
  • Cut into desired shape.
  • Garnish with sliced almonds and some crushed cardamom.
  • Enjoy.

 

 

Cream Cheese and Peach Chutney Pastry Cups #SundaySupper

06 | 09 | 2015
By Soni Sinha

Labor Day weekend is here and its the last long weekend of the summer.So enjoy it to the full before you’re swamped with work,kids’ activities,school, homework etc etc.The idea is to not tire yourself,so try and go easy on those complicated recipes if you’re entertaining.And if you’re lost for ideas then fret not since our Sunday Supper has some amazing No Labor recipes lined up for you!

Cream Cheese and Peach Chutney Pastry Cups 2

My contribution is a delectable appetizer that’s also pretty versatile and you might want to make a bigger batch.My Cream Cheese and Peach Chutney Pastry Cups are full of some very unique flavors from the fennel, nigella, cumin, fenugreek and mustard seeds that come together in the form of Panch Phoran also called Indian Five Spice.You can assemble them yourself or find them at your local Indian grocers where they come pre-made.Easy.

Peach Chutney

The chutney is a staple family recipe that Mom has been making for years.I’ve added the cayenne for some kick.The sweet juicy peaches combined with the distinctive flavors from the seeds is the perfect balance of the sweet and salty and the redolence is unbelievable.Once it’s chilled its ready to be smeared on your toast,served alongside a good roasted pork or chicken, served as a dip with crackers or as a topping on a cheese crostini.The possibilities are endless.

Cream Cheese and Peach Chutney Pastry Cups 1

The pastry cups are a real blessing saving time and effort and give you the freedom to get creative.The combination of the cream cheese and chutney works together in this cute little appetizer bites that’s bound to get your guests raving!That’s what I call a No Labor Recipe!Enjoy.

Cream Cheese and Peach Chutney Pastry Cups

Cream Cheese and Peach Chutney Pastry Cups #SundaySupper

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Ingredients
  

  • Frozen Puff Pastry Cups-1 pck
  • 1 8 oz pack of Cream Cheese at room temperature
  • Peach Chutney

Peach Chutney

  • 2 large ripe peaches peeled and diced
  • 1 tbsp of panch phoran Indian Five Spice-a mix of equal amounts of mustard,fenugreek,fennel,nigella and cumin seeds
  • 1 ½ tbsp brown sugar
  • 1 ½ tsp salt
  • Cayenne-1/2 tsp
  • 2 tbsp oil

Instructions
 

  • Prepare the puff pastry cups according to instructions and let it cool on a wire rack.

Peach Chutney

  • In a pan heat oil and add the Indian five spice (panch phoran).
  • Add the peaches, brown sugar,salt and cayenne.
  • Let it all simmer on medium low heat until the peaches are tender.
  • Check the seasonings and adjust.
  • Store in the refrigerator to chill.

To Serve

  • When ready to serve drop a tsp or two of cream cheese in every cup and top with a good amount of chutney,Serve immediately.

See what our Sunday Supper tastemakers have come up with for our No Labor Recipes event:

Savory Snacks and Sides:

Labor Free Main Dishes:

Sweet Treats and Drinks:

Labor Free Labor Day:

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 pm ET. Follow the #SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.

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

 

Indian Spiced Roasted Fennel and Goat Cheese Salad

13 | 08 | 2015
By Soni Sinha

Hello!!

I’ve been missing in action since I was away on a family Holiday to the UK. It’s our second home since the hubs and I have family there and we’ve lived in various parts of UK including London, Walsall and Edinburgh. We had a great time meeting our families, attending my cousins’ engagement ceremony and also got to meet an old school friend after 20 years!!Our trip also involved going down the memory lane and showing our kids our old place in London and favorite local areas apart from the famous landmarks.The trip was fantastic and the weather gods were very kind since we had some gorgeous days with plenty of sunshine. Here are some pics from our London trip.

London

Just before we left for our holiday, I made this amazing salad that I have to share with you. You know how much I love Fennel. The sweet flavors reminiscent of licorice and anise are very refreshing and my favorite way to use them is by roasting them until they’re slightly golden and the flavors come through. Some other examples of using fennel are over here and here. But this recipe I have for you today has it all.The flavors, the richness, the elegance and the ease of the oven doing the work for you.

Indian Spiced Roasted Fennel Goat Cheese Salad

I like to use Indian spices in my roasted vegetables. Ground Cumin and coriander work perfectly with almost anything. Adding garlic is imperative while roasting veggies. Don’t you agree? My last minute idea of adding some smooth and delicate goat’s cheese is the icing on the cake here that does wonders to this salad. The complex flavors from the spices and the garlic with the sweetness of the fennel combined with the tangy creamy goat’s cheese is all you need in your life. Trust me.

Indian Spiced Roasted Fennel and Goat Cheese Salad

 

Indian Spiced Rosted Fennel and Goat Cheese Salad 3

Indian Spiced Roasted Fennel and Goat Cheese Salad

Indian Spiced Roasted Fennel and Goat’s Cheese Salad

Print Recipe Pin Recipe

Ingredients
  

  • Fennel-2
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garlic powder- 2 tsp
  • Paprika or mild red chili powder-1/2 tsp
  • Salt
  • Extra Virgin Olive Oil-2 tbsp
  • Fresh Goat cheese-small log about 5 ounces

Instructions
 

  • Preheat the oven at 400 degrees.
  • Discard the hard outer shell and slice the fennel into strips.
  • In a baking sheet add the fennel along with cumin,coriander.paprika,garlic,salt and oil.Mix well
  • Spread evenly all over the tray and bake for about 12-15 minutes until slightly golden.
  • Crumble goat cheese all over and bake for another 2-3 minutes until slightly melted.
  • Enjoy!

Indian Spiced Potato Pastry Shells #idahopotato #SundaySupper

28 | 06 | 2015
By Soni Sinha

If there’s one vegetable that’s used extensively in all cuisines it has to be the humble potato. It is the fourth largest grown crop in the world after rice, wheat and maize.Who doesn’t love potatoes!The smell of a fried or roasted potato alone can trigger hunger pangs in anyone.Its America’s favorite vegetable and an average American eats about 110 pounds of potatoes each year!

Did you also know that Potatoes have a higher Potassium and Vitamin C content than bananas!

Surprised?I was too.

Indian Spiced Potato Pastry Shells

The one name that’s synonymous with potatoes in America is Idaho® potatoes.The reason being they are simply the best and America’s favorite.Idaho’s rich volcanic soil, warm days, cool nights and clean water from the Idaho mountains gives their potatoes a unique texture and taste.Unlike potatoes from other states that are grown seasonally, Idaho® potatoes are available all year round.They come in different varieties like the ever popular Russet,Red,Fingerling and Gold.Idaho® potatoes were kind enough to send me their gorgeous Russet and Fingerling potatoes that were absolutely delicious.The potatoes have a lovely buttery flavor and my family has enjoyed them roasted,mashed,in my curries and stir fry’s!

Indian Spiced Potato Pastry Shells fillingIndian cuisine has had a long love affair with potatoes.Right from mouth watering appetizers like chaat, samosas, tikkis (cakes) to vegetarian/meat curries and rice dishes like Biryani and Pilaf, the list goes on.As a result I’ve grown up enjoying potatoes in their myriad forms and use them obsessively in my cooking like my Potato and Asparagus or Indian Smashed Potatoes. If you’re a potato lover like me, then you’re going to love my recipe today.

Indian Spiced Potato Pastry Shells 8

My Indian Spiced Potato Pastry Shells are the perfect appetizer for your parties.I’ve tried to keep the recipe pretty simple with an Indian twist using ingredients that are easily available at your grocery store.I’ve used the lovely Russet Potatoes and they were perfect for this recipe.The potatoes are flavored with nutty cumin and a mix of earthy spices in the garam masala.I’ve added jalapeños for some heat and roasted peanuts for texture and crunch. The result is a piquant filling that can be quite addictive and you might want to make a big batch of these :).

Indian Spiced Potato Pastry Shells 9

As you bite into it, you first taste the flaky pastry before being engulfed with the deliciousness of the potato filling quite similar to a samosa.Its phenomenal.The filling can be made ahead and heated just before serving. You’ll be amazed at how easy it is to make and looks cute too!Just drop a few spoonfuls into each shell and you’re good to go.Serve these along with some Thai Sweet Chili sauce or tamarind chutney (if you’re lucky to have an Indian grocery near you) and watch these disappear in no time.Enjoy!

Indian Spiced Potato Pastry Shells

Indian Spiced Potato Pastry Shells #idahopotato #SundaySupper

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Ingredients
  

  • Frozen Puff Pastry Shells/Cups-1 pack
  • 3 large Idaho® potatoes
  • Cumin seeds- 1 tsp
  • ½ inch Ginger crushed
  • Jalapeño-1 seeded and diced
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Roasted peanuts-2 tbsp
  • Salt- to taste
  • Oil-2 tbsp

Instructions
 

  • Bake the Puff Pastry Cups according to the instructions.
  • Fill a pot with enough water to cover the potatoes.Bring to a boil.
  • Cover the pot,lower the heat and let it cook for about 15-20 mins or until the potatoes are cooked.
  • Once cooled, peel the potatoes and mash it slightly with a fork or a potato masher.
  • Heat oil in a pan.
  • Add the cumin seeds and once they start to splutter lower the heat and add the ginger and jalapeño.
  • Add the garam masala, ground coriander and the peanuts. Saute for a minute.
  • Add the mashed potatoes, salt and mix well.Check the seasonings.
  • When ready to serve add about a 2 tbsp of the filling in each shell and serve with your favorite sweet condiment.

Check out some other great recipe ideas from our Sunday Supper bloggers and get inspired!

For more information about Idaho® potatoes visit their website : http://idahopotato.com

Follow them on social media via:
Twitter: http://twitter.com/idahopotato
Facebook: http://facebook.com/famousidahopotatoes
Pinterest: http://pinterest.com/idahopotato
Instagram: http://instagram.com/idahopotatoes

FINAL TM LOGO

Please check out our Potato Pinterest board https://www.pinterest.com/thesundaysupper/potato-recipes-featuring-famous-idaho-potatoes/for more scrumptious recipe ideas using Idaho® potatoes!

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. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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

Disclosure-This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

 

Indian Spiced Cabbage Mushroom Wonton Bites

27 | 05 | 2015
By Soni Sinha

Summer is finally here and its time for bbq and summer parties galore.While grilling is the main charm of summer parties, easy and convenient food ideas are always welcome when you have people over.I had some wonton wrappers in my freezer and decided to use them in an Indian Inspired appetizer that came out delicious!My Cabbage Mushroom Wonton Bites are a great way to enjoy Indian flavors and they look pretty too!

Indian Spiced Cabbage Mushroom Wonton Bites

I love the convenience of shredded green cabbage sold at Trader Joe’s and use it all the time.Its such a life saver when you’re pressed for time especially in the weeknights.This recipe calls for some onions, ginger , spices like ground coriander and garam masala that’s an essential element in any North Indian dish.The cabbage and mushrooms are then added into the mix and get coated in the aromatics. The result is a delicious filling ready to go into the Wonton wrappers.

Indian Spiced Cabbage Mushroom Wonton Bites 1

The wonton wrappers are placed onto a mini muffin tin and baked for just a few minutes until slightly golden and crispy.Once slightly cooled they’re ready to be filled with the cabbage and mushroom mixture and served with your favorite condiment.Enjoy!

Indian Spiced Cabbage Mushroom Wonton Bites 3

 

Indian Spiced Cabbage Mushroom Wonton Bites

Indian Spiced Cabbage Mushroom Wonton Bites

Print Recipe Pin Recipe

Ingredients
  

  • Wonton Wrappers-15-18

Filling

  • Shredded Green Cabbage-2-3 cups
  • Sliced Baby Bella Mushrooms-2 cups
  • Onion- 1 sliced
  • Crushed Ginger-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Salt-to taste
  • Oil-2 tbsp

Instructions
 

  • Preheat the oven to 375 degrees
  • Brush the wontons with a little oil on both sides and press each wrapper into the tin so it looks like a cup and the sides will stick out.
  • Bake for 8-10 minutes until golden.

For the filling

  • In the meantime heat oil in a pan and add the onions.
  • Saute for about 2 minutes and add the ginger.
  • Mix well and add the spices. Saute for about a minute until you smell the spices.Add the mushrooms and saute until golden followed by the cabbage.
  • Add salt, mix well and cook covered for about 7-8 minutes on medium low heat.
  • Allow to cool slightly before filling the wonton cups with this mixture.