Soni's Food

Indian Inspiration!

Indian Spiced Cabbage and Fennel

10 | 11 | 2014
By Soni Sinha

Stir fried vegetables are always a great addition to a dinner table. And with the holidays nearing, its not a bad idea to add some to your repertoire of recipes to serve. I love Indian spiced Cabbage and decided to give it a little twist by adding some sweet fennel. I don’t know about you but I absolutely love Fennel and have enjoyed them in recipes like this and this. In this recipe the Cabbage and fennel combo works wonderfully and you can taste the sweet licorice flavors amped up with some spices.

Indian Spiced Cabbage and Fennel

If you’re pressed for time you could use sliced cabbage from Trader Joe’s like I’ve done or just get a regular green cabbage and slice them thinly. The spices consist of smoky cumin, coriander, a little bit of garam masala and ginger. The dish brings together all these flavors and the leftovers can be turned into tasty sandwich fillings or even a savory puff pastry filling. This dish is sure to please your vegetarian and vegan guests too. I served this with some roti and dal and its an easy and delicious way to use fennel in Indian cooking. You’ll be glad you tried it. Enjoy.

Indian Spiced Cabbage and Fennel

Indian Spiced Cabbage and Fennel

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Ingredients
  

  • Cabbage-1 head thinly sliced
  • Fennel-2 bulbs edges trimmed and thinly sliced
  • Cumin seeds-1 tsp
  • 1 large onion-sliced
  • 1 inch ginger crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1 tsp
  • Green chili-2 optional
  • Tomato paste--1-2 tsp
  • Salt-to taste
  • Oil-3 tbsp

Instructions
 

  • In a skillet or wok heat the oil and add the cumin seeds until they crackle.
  • Add the onion and saute for a about 2 mins.
  • Add the ginger and continue to cook.
  • Add the spices followed by the tomato paste and cook until all aromatic about 2 minutes.Add a tbsp of water if its sticks to your pan.
  • Continue to cook for about 5-6 minutes until the paste doesn't stick to the pan and oil starts to separate from the sides.
  • Add the cabbage and fennel along with salt.Mix well.
  • Cover and continue to cook stirring every few mins until evenly cooked.

Grape Chutney

29 | 10 | 2014
By Soni Sinha

Sweet Chutneys are an important condiment in Indian cuisine.In recent years they’ve reserved their place in the global arena too, satisfying the sweet salty cravings of many.Who doesn’t love a good mango chutney!The sticky shiny texture and that sweet aroma is enough to make you start craving for a spoon instantly.Indian chutneys are made in various different ways depending on the region you are from.Mom always makes it using Panch Phoran (Indian five spice) consisting of a mix of aromatic seeds like cumin,nigella,fennel,black mustard and fenugreek.The spice mix is easily available at your local Indian grocers.

Red Grapes

The recipe I have for you is a Red Grape Chutney that tastes as good as it looks.Its a great way to use up all those extra fruits lying around.You could use any fruit you desire to make your chutneys.Cranberry chutney is a firm favorite during Thanskgiving.The process is fairly simple as you only need a few ingredients to bring it all together.The whole process takes about 20 mins and you have a mouthwatering home-made chutney waiting to be devoured.

Grape Chutney

The dark color and the amazing flavors from the spices and the ginger is just pure joy.You can taste the smoky, salty, sweet all together.I love to spread it all over my toast for a delicious breakfast or a snack :).Enjoy!

Grape Chutney 2

Grape Chutney

Grape Chutney

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Ingredients
  

  • Red seedless grapes-2 cups
  • Panch Phoran Indian five spice-1 tsp
  • Fresh crushed ginger-1/2 inch
  • Brown sugar-1/2 cup
  • Oil-1 tbsp
  • Water-2-3 tbsp
  • Salt-1 tsp

Instructions
 

  • Wash the grapes and cut them in half.
  • In a pot heat the oil and add the panch phoran.
  • Once it crackles lower the heat and add the ginger.Stir for about half a minute.
  • Add the grapes,brown sugar,salt and water.
  • Cover and cook on medium heat for about 15-20 minutes or until the grapes are fully cooked.
  • Mash it all up with a masher.
  • Taste the seasonings.
  • Allow to cool.Store in the referigerator for a week.Enjoy.

 

 

 

 

Aloo Asparagus (Potato and Asparagus)

09 | 09 | 2014
By Soni Sinha

 

Aloo Asparagus

Asparagus is one of my favorite vegetables and I love to experiment with it in different ways.This recipe I have for you today combines Asparagus with Potatoes.Typically this dish is made using just potatoes,but teaming it with Asparagus was a brilliant idea and was a hit even with my kids!

Aloo Asparagus

This dish is called ‘Bhujia’ and is a staple in the states of UP and Bihar in India.Its a simple stir fry that requires minimal ingredients and tastes great with some roti/naan along with some dal (lentils) for a simple weekday supper.The potatoes are cooked first and a non stick pan or cast iron skillet would work best since you don’t want them to stick to the pan.They’re cooked until they develop that lovely golden color and the asparagus is added a little later towards the end since they don’t take long to cook.This dish has lovely flavors from the garlic,turmeric and red chili.A family favorite that’s super easy and healthy too!Enjoy!

Aloo Asparagus 2

Aloo Asparagus

Aloo Asparagus (Potato and Asparagus)

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Ingredients
  

  • Potato-3 medium diced
  • Asparagus-1 bunch
  • Cumin Seeds-1 tsp
  • Crushed Garlic-1 tsp
  • Red chili or paprika-1/2 tsp
  • Turmeric-1/2 tsp
  • Salt-to taste
  • Oil-3 tbsp

Instructions
 

  • Trim the tough ends of the Asparagus and chop them into 1/2 inch pieces and dice the potatoes.Wash and pat dry.
  • In a skillet heat the oil and add the cumin seeds.
  • Once they splutter, add the potatoes along with the turmeric and some salt.Lower the heat to medium and cover.
  • Keep stirring every few minutes until more than halfway cooked and add the asparagus.
  • Add the crushed garlic,red chili/paprika,salt and mix well.
  • Cook for another 6-8 minutes.
  • Enjoy!

 

 

Easy Chicken Curry

12 | 08 | 2014
By Soni Sinha

Who doesn’t love a good Chicken Curry?Its an all time favorite Indian Dish and today I’ve got for you an easy version using Chicken Breasts that cooks fast and tastes delicious.This is my go-to curry even on weekdays and I use the same base substituting Chicken for Tofu,Paneer or veggies.This is a basic North Indian curry where the sauce consists of onions.ginger,garlic, tomatoes and spices.If you’re a curry lover that frequents local Indian restaurants to enjoy Indian food, I would suggest you try this recipe at home and see how easy it can be.

Easy Chicken Curry

I’ve used Chicken breasts here but you can also use Thighs or Drumsticks if you prefer.The joy of cooking Indian food lies in the fact that you get to smell all those wonderful spices during the cooking process and the end result is worth every bit of the effort.The onion mixture along with the spices and the tomatoes are simmered slowly for the flavors to develop before the chicken is added.The chicken gets coated in all those lovely flavors and you can enjoy it with some hot steaming rice or rotis.

Easy Chicken Curry 3

Easy Chicken Curry

Easy Chicken Curry

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Ingredients
  

  • Chicken Breasts- 1lb cubed
  • Onion-1 medium
  • Ginger-1 inch
  • Garlic-5 cloves
  • Cumin Seeds-1/2 tsp
  • Ground Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Turmeric-1/2 tsp
  • Mild Red chili or paprika-1 tsp
  • Tomato-1 small pureed
  • Garam Masala-1 tsp
  • Water-1 cup
  • Salt-to taste
  • Oil-5 tbsp

Instructions
 

  • Make a paste of the onion,ginger,garlic,cumin seeds with a little water in the food processor.
  • In a wok or a deep skillet heat the oil.
  • Add the onion paste and stir every few minutes until it starts changing color a bit and the raw smell disappears (about 5-6 minutes)
  • Add all the spices except garam masala and continue to stir for a minute or two until aromatic.If you find the paste sticking to the bottom add a tbsp of water and stir to mix.
  • Add the tomato puree and cook the mixture on low heat while stirriing at intervals until you see oil separating from the sides.
  • Add the chicken pieces and mix.
  • Add water, salt and garam masala.,Bring to a boil, cover and cook on med and then reduce the heat and continue cooking for about 8-10 minutes or until the chicken is tender.
  • Garnish with cilantro.
  • Serve hot with rice or roti.

Mixed Vegetable Curry

21 | 07 | 2014
By Soni Sinha

Is it just me or this summer is really going-by way too fast!We’re already inching towards the end of July and there’s just one more month of summer vacation left.I’ve been busy with lots of entertaining and cooking, but somehow not all recipes make it to my blog.I cooked a variety of dishes this past month, but couldn’t take pictures of any.But I promise you that those recipes will be made again so I can share them with you!

Mixed Vegetable Curry 2

With so much going on during the summer, easy family recipes is what everyone is look for, and I’ve got for you exactly that.An easy Mixed Vegetable Curry that you can make using your favorite frozen mixed vegetable pack.I like to add in some fresh cauliflower for some body and also some extra flavor.This dish is a staple if I’m in a rush or if we’ve been out all day and need something fast on the table.

Mixed Vegetable Curry 1

I make it just like any other Indian sauce beginning with browning the onions followed by ginger-garlic, spices and tomatoes.The spices I use are typically ground cumin,coriander,garam masala, turmeric and  chili.The redolence is unbelievable and the once the veggies are added into the sauce, its just waiting to be scooped up with some warm rotis or naan.If you desire the sauce more creamier, you could also add a tablespoon of some sour cream or heavy cream towards the end.Enjoy.

Mixed Vegetable Curry

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Ingredients
  

  • 2 cups of frozen mixed veg pck
  • 1 cup fresh small cauliflower florets
  • Onions-2 small finely chopped
  • Fresh crushed ginger-2 tsp
  • Fresh crushed garlic-2 tsp
  • Tomatoes-2 small pureed
  • Ground cumin-1 tsp
  • Ground coriander-2 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1/2 tsp
  • Water-1/2 cup or more if req
  • Oil-3 tbsp
  • Salt to tatse

Instructions
 

  • In a skillet heat oil and add onions.
  • Brown until golden on medium heat and add ginger and garlic.
  • Saute for a minute and add the spices.
  • Saute for another minute or two until aromatic and add the tomato puree.
  • Cook the mixture until you see oil separating from the sides.
  • Add the veggies and cauliflower along with salt.Mix well.
  • Add water and cook for about 8-10 minutes or until the veggies are cooked.Check the seasonings.
  • Add cream if desired.
  • Enjoy.