Soni's Food

Indian Inspiration!

Fish Kebabs with Mint Chutney #SundaySupper

30 | 06 | 2013
By Soni Sinha

Its the first week of my kids’ summer holidays and I’ve been really enjoying my lazy mornings without the rush to wake them up or get their lunch boxes ready!Summer is my favorite time of the year!There’s fresh fruits and vegetables in abundance and let’s not forget the hot smoky barbecue that you can enjoy each day every day!!From fresh corn, to meats and seafood, grilled foods are probably the best thing about summer.They’re fun to eat, adaptable to every palate.And with the Fourth of July round the corner,we’re celebrating this season with a Summer BBQ party!

Fish Kebabs with Mint Chutney

My fish kebabs are super easy and have tons of flavor.You can also use Chicken,Lamb or Shrimp for this preparation.I’ve used a combination of Swordfish,Tuna and Salmon here.I let them marinade for about two hours and then grill them for about 6-8 minutes on each side.

You can choose any kind of firm fish for these kebabs.I just love the different textures in the fish and they came out great!The flavors of mint and coriander goes really well with the fish and the reserved chutney can be served alongside these kebabs.The chutney has a bit of tang from the lemon, and slight hint of heat from the Jalapeño, that I love.I served it on a bed of Couscous Tabbouleh with grilled corn for our dinner.Enjoy.

Fish Kebabs

Fish Kebabs with Mint Chutney

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Ingredients
  

  • 1 thick deboned fillet each of-Swordfish,Tuna and Salmon (6-8 oz each)

For the Mint Chutney

  • Fresh Mint-1 cup
  • Fresh Coriander-1 cup
  • Garlic clove-1
  • Green Chili or Jalapeño-1 seeded and chopped
  • Salt-to taste
  • Lemon Juice-1 tbsp
  • Olive Oil-2 tbsp
  • water-1/4 cup or more if required

Instructions
 

  • Wash the fish and pat dry.Slice though the middle and cube into apprx 2 inch pieces.
  • Chop up the coriander and mint.In a wet spice grinder or any food processor combine all the chutney ingredients except lemon juice and blend.Add a little more water if required.
  • In a ziplock bag take about 4-5 tbsp of the Chutney and the fish and give it a good mix.Save the remaining chutney.
  • Refrigerate the fish for two hours.Add the lemon juice a few minutes before grilling.
  • Preheat the grill.
  • Arrange the fish on skewers alternating each fish and grill on medium for about 6 minutes on each side.
  • Serve hot with the reserved chutney.

Fish Kebabs in Mint Chutney 1

The lovely Jenny from The Messy Baker Blog is hosting this special Sunday Supper and we’ve got some amazing summer dishes and drinks for you 🙂

SundaySupperBBQ

Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on Twitter on Sunday, June 30th to celebrate Summer. 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.

 

Couscous Tabbouleh for Father’s Day #SundaySupper

16 | 06 | 2013
By Soni Sinha

Its Father’s Day and I’m extremely lucky to be blessed with two wonderful men in my life.My Dad and my hubby , two very different individuals but without them my life would be incomplete.My Dad has been the driving force behind my love for all things food and I’ll always be grateful to him for that.His unconditional love and support in everything I do means a lot to me.My hubby has also loved and encouraged me every step of the way and I’m dedicating this post to him.He has been an amazing father to our children.Right from the very beginning he has been a very hands-on Dad and has had no qualms about changing their nappies as many times as required!He has taken-up all his Daddy duties quite happily and actually enjoys it.He’s been wonderful with both our kids and his love for them is evident all the time, every time.He loves to play with them,act silly with them,just enjoys his time with them!If he sees me busy with my blog stuff he makes sure to take them out so that I can finish off my work peacefully!Seriously, I couldn’t have asked for a better father for our kids!

Couscous Tabbouleh

Today I’m making a dish that he is very fond of.Its the Couscous Tabbouleh!I recently discovered Tabbouleh on Ina Garten’s “Barefoot Contessa” on Food Network and immediately decided to try it.Tabbouleh is a Middle Eastern Salad traditionally made with Bulgar wheat, but you can also substitute Couscous or Quinoa or even Orzo!Its a light and healthy salad bursting with flavors from the Parsley, Mint,Cucumber and Tomatoes.It can be adapted to suit your own taste and you could also add nuts and dried fruits to the mix.I love to add dried Sweetened Cranberries in mine.My hubby absolutely loves it and cannot get enough of it lately 🙂 I’ve made this dish many times these past few weeks along with my Grilled Chicken for an easy weeknight dinner!

Couscous Tabbouleh 1

Its a great salad for a potluck since it can be prepared ahead of time.In fact it tastes better if it sits in the refrigerator for some time for the flavors to blend.Its got the crunch, the tang,the sweetness and the mint compliments the parsley beautifully to balance the flavors.A great tasting summer salad you’ve got to try!

Wishing all the Dads a ‘Very Happy Father’s Day ‘!

Couscous Tabbouleh 2

Couscous Tabbouleh

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Ingredients
  

  • Whole Wheat Couscous-1 cup
  • Water-2 cups
  • English Cucumber-1 cup chopped
  • Tomatoes-1 cup chopped
  • Mint leaves-1 cup chopped
  • Flat leaf Parsley-1 cup chopped
  • Dried Sweetened Cranberries-1/2 cup
  • Zest and juice of 2 lemons
  • Garlic-2 cloves-crushed
  • Extra Virgin Olive Oil-3 tbsp
  • Salt-to taste
  • Pepper-1 tsp

Instructions
 

  • In a pot heat the water with a little salt and bring it to a boil.
  • Add the couscous,turn off the heat,mix it and cover it.Let it stand for about 2 minutes.After 2 minutes fluff it with a fork.Your couscous is ready.
  • In a large bowl add the Olive Oil, garlic,lemon juice ,zest,salt and pepper.Mix well.
  • Add all the other ingredients and the Couscous and mix well.Check the seasonings.
  • Cover and refrigerate for about an hour.Serve chilled.

The lovely Isabel of Family Foodie and founder of SundaySupper is hosting this special event and we’ve got a great line-up of delicious recipes to please the Dads on this Father’s Day!

Dad’s Favorite Main Dishes: 

Dad’s Favorite Appetizers and Sides: 

Dad’s Favorite Desserts

Sunday Supper is not only a movement, but our contributors have become more like a family.   Happy Father’s Day to all the amazing families in this group!  Without your love for family, the Sunday Supper Movement would not be what it is today.  May you enjoy a day filled with love Around the Family Table!

Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Indian Shrimp Pulao for Valentine’s Day#SundaySupper

10 | 02 | 2013
By Soni Sinha

There are certain days in the year when you’re looking forward to spending more time outside the kitchen than inside.And for days like those, easy one pot meals are the perfect solution.Throw in some exotic spices and you have one special meal that stands out and yet looks like you’ve slogged all day!My Shrimp Pulao is one such dish that’s versatile enough to be served as your cozy meal at home or as a stunning centerpiece at a party!Its perfect for day’s like the Valentine’s Day when your looking to cook something special for your loved ones and still get to enjoy your time!

shrimp pulao

We love seafood in our family and Shrimp has been a favorite for quite sometime!I always have a pack of Frozen Cooked Shrimp sold at Trader Joe’s in my freezer and it comes in handy especially in the weeknights.I use it in my soups, pastas, quick curry or my Shrimp Pulao!Of course,fresh Shrimp would taste even better!Whether you have unexpected guests or you’ve been asked to bring a main dish for a potluck, this Pulao never fails!

shrimp pulao1

The addition of whole spices add the exotic Indian touch to this dish and the Coriander and Mint flavor it beautifully.Serve with a Raita and a simple salad for a special one pot meal this Valentine’s Day!

shrimp pulao3

Indian Shrimp Pulao

Print Recipe

Ingredients
  

  • White Basmati Rice-1 1/2 cups
  • Water-3 Cups
  • Shrimp-1 lb fresh or frozen
  • Ghee or Butter-1 tsp
  • Vegetable Oil-2 tbsp
  • Green Cardamom-3 pods
  • Cloves-3
  • Cinnamon-1/2 inch
  • Onion- 1 medium sliced
  • Ginger-1/2 inch crushed
  • Garlic-3 cloves crushed
  • Tomato Puree-1 cup
  • Ground Cumin-1 1/2 tsp
  • Ground Coriander-1 1/2 tsp
  • Red Chili Powder-1 tsp
  • Fresh Coriander-1/2 cup chopped
  • Fresh Mint-1/2 cup chopped
  • Salt- to taste

Instructions
 

  • Soak the rice in water for 30 mins.If using frozen Shrimp,defrost and rinse.Keep aside.
  • In a deep pot heat the Ghee and Oil.
  • Add the Cardamom, Cloves and Cinnamon.Let it flavor the oil for about a minute.
  • Add sliced onions.Saute until slightly golden.
  • Add the crushed ginger and garlic.Saute for a minute.
  • Add the ground cumin, ground coriander,red chili and stir on low heat until fragrant.
  • Add the tomato puree and the chopped coriander and mint and cook for about 3-4 minutes.
  • Add the drained rice, water and salt.Check for seasonings.Bring to a boil.Reduce the heat on low.
  • Cover and cook for about 10 minutes.
  • After 10 mins,arrange the Shrimp on top of the rice.Close the lid back and cook for another 5 minutes or until all the water is absorbed and the rice is cooked.
  • Fluff the rice with a fork and serve hot with Raita and Salad!Enjoy!

Our friend Jen from Juanita’s Cocina is hosting our special #SundaySupper!Check out what the rest of the #SundaySupper crew is serving up this Valentine’s Day!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan

Join the #SundaySupper conversation on Twitter today to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  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 fabulous recipes and food photos!

 

 

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