Soni's Food

Indian Inspiration!

Couscous Cakes

03 | 05 | 2013
By Soni Sinha

Couscous is on the menu today!The tiny jewels of semolina granules coated in wheat flour is packed with fiber, vitamins and minerals.The key to a good couscous lies in the flavor you add to it, since its quite flavorless on its own.It cooks quickly and is the perfect lunch when you’re in a hurry!I’d picked up a packet of Whole Wheat Couscous from Trader Joe’s with the purpose of using it in some way and looked up the web for some inspiration.I came across Giada’s Recipe for Couscous Cakes that sounded unique with an Indian twist and I instantly knew I had to try it!

Couscous Cakes

I made some changes to the original recipe by using parsley instead of coriander and added some dried cranberries and almonds for some tart and crunch that works perfectly.The lemon zest gives a nice fresh flavor to the dish and the star of the dish clearly is the Mango Chutney that has all the delicious spices and ginger and juicy bits of mango that you get every now and then.

Couscous Cakes 1

The cakes turned out great and I really enjoyed all the flavors together!You can make these cakes ahead and store them in the refrigerator until required.Just shallow fry them at the last minute and serve your guests.A lovely recipe with an Indian touch that’s surely a keeper 🙂

Couscous Cakes

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Ingredients
  

  • Whole Wheat Couscous-1 cup
  • Egg-1
  • Egg Yolk-1
  • Mango Chutney-1/3 cup
  • Ground Coriander-1 1/2 tsp
  • Lemon Juice-2 tbsp
  • Lemon Zest-1 tbsp
  • Dried Cranberries-1/4 cup
  • Sliced Almonds-1/4 cup
  • Chopped Parsley-1/2 cup
  • Plain Flour-2 tbsp
  • Salt-to taste
  • Pepper- 1/2 tsp
  • Olive Oil- to shallow fry

Instructions
 

  • Cook couscous according to the instructions.
  • Add all the ingredients except Olive Oil and mix together.
  • Heat a skillet with some Olive oil.
  • Wet your hands with a little water and take a small amount of the mixture.
  • Form round shaped patties and shallow fry them until golden.
  • For easier frying you can also refrigerate the cakes for about 30 mins before frying them.
  • Serve hot!

Couscous Cakes 3

Quinoa Potato Cakes (Quinoa Aloo Tikkis)

16 | 01 | 2013
By Soni Sinha

Quinoa is one of my most favorite grains to cook with these days.I love the fact that it can be cooked on its own or combined with other products to create a variety of dishes!My recipe today is an Appetizer/Snack or even Breakfast combining Quinoa and Potatoes.If you’re familiar with Indian Foods you must have heard of Aloo Tikkis that are these yummy potato cakes made with Indian Spices!If you’ve been to Delhi,you must have come across lots of street stalls selling Aloo Tikkis,Chaats,Chole, Pani Puri to name a few, cooked right in front of your eyes!The Street foods in India are to die for and just writing about them makes my mouth water 🙂 In an attempt to quench my insatiable appetite for Delhi Street Foods, I came up with this recipe that’s both healthy and delicious!!

quinoa tikkis:patties

The process involves boiling the potatoes and cooking the Quinoa.Once they’re cooked I mix them with some Indian Spices readily available at your grocery stores and pan fry the ready patties with a little oil until they’re all nice and golden!If you’re looking for a great Quinoa recipe that’s a tad different from the usual but packed with flavor, then this is for you.It tastes just like a Aloo Tikki, but is healthier and has a nice texture!

quinoa tikkis 3

Quinoa Potato Cakes (Quinoa Aloo Tikkis)

Healthy and Delicious Quinoa Potato Cakes/Tikkis for a great Appetizer, snack or breakfast!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Quinoa Cooked-1 cup
  • Potatoes large-2 boiled (1 1/2 cups apprx)
  • Fresh Crushed Ginger-1/2 inch
  • Ground Cumin-1 1/2 tsp
  • Garam Masala-1 tsp
  • Fresh Coriander-1/2 cup
  • Jalapeños green chillies-2 chopped
  • Salt- to taste
  • Oil-to pan fry

Instructions
 

  • Cook the Quinoa according to the instructions.
  • Boil the potatoes until tender.Drain and allow to cool and mash.
  • In a deep bottomed vessel, add the Quinoa, mashed potatoes,ginger, cumin, garam masala,japalenos,coriander and salt.Check the seasonings.
  • Made round patties with the mixture.
  • In a skillet heat about 2 tbsp of oil on medium heat and place the patties.Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
  • Arrange on a platter with some salad of your choice and some sauce or chutney!
quinoa aloo tikkis4

Red Curry Chicken Kebabs with Thai Mango Salad

21 | 05 | 2012
By Soni Sinha

Today I’ve got for you my most favorite appetizer in recent months.Each of these kebabs are a carnival of spicy deliciousness.The flavors just explode in your mouth.So succulent, so juicy, so moist,I’m telling you’ll fall in love with this dish.

red curry kebab fg

This recipe is the result of trying to use-up two items I had on hand, some Ground Chicken and with the abundance of mangoes in the stores,some big juicy mangoes!Thai cuisine came to mind and since I had Red Curry paste in my refrigerator, I thought of making these Red Curry Kebabs along with a delicious Mango Salad!I found this amazing recipe for the kebabs in a blog called Gourmet Getaways and the recipe was exactly what I was looking for!

mango salad

I’ve used ripe mangoes for the salad, although most Thai Mango salads call for unripe mangoes.Like I said I just used what I had available.If you want you can substitute unripe mangoes as well.This makes for a great party food and will appeal to both kids and adults.The salad is very easy to put together and goes very well with these kebabs!The earthy spices in the Red Curry combined with the ginger and garlic flavors the kebabs.The cilantro leaves add some freshness and the Mango Salad makes this combination complete!Earthy, sweet, tangy, exotic flavors at their best!

Red Curry Chicken Kebabs with Thai Mango Salad

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Ingredients
  

For the Kebab

  • Chicken Mince-1 lb
  • Red Curry Paste-2 tbsp
  • Ginger crushed-1 tsp
  • Garlic Crushed-1 tsp
  • Green Chillies-2 chopped
  • lemon juice-1 tbsp
  • Coriander leaves-1/2 cup chopped
  • Cornflour-2 tbsp
  • Fish Sauce-1 tsp
  • Salt-to taste
  • Oil-2 tbsp

Thai Mango Salad

  • Firm Ripe Mango-1 large
  • Orange Pepper-1 cubed

Dressing

  • Soy Sauce-2 tbsp
  • Fish Sauce-1/2 tsp
  • Brown Sugar-1 tbsp
  • Lemon juice-2 tbsp

Instructions
 

  • Mix all the kebab ingredients except oil in a bowl and make small round shaped patties.
  • Heat the oil in a skillet and cook on both sides until they're golden brown.
  • Peel and cube the mangoes.
  • Whisk the dressing and pour over the mangoes and peppers.Your salad is ready.
  • Arrange the kebabs and the salad on a platter and serve!



 

Indian Spiced Sweet Potato Patties

20 | 04 | 2012
By Soni Sinha

My newest craze these days are Sweet Potatoes.So rich in texture, taste and a nicer and healthier alternative to Potatoes.Packed with nutrition, rich in fiber, vitamins and beta carotene, this is a wonder vegetable that you can incorporate into your family’s diet. Its a versatile vegetable, that can be used in many different ways right from cutlets,to a simple mash, casseroles or desserts.

sweet potatoes

I’d originally planned on making sweet potato mash for dinner.The idea of making these into patties popped in when I’d peeled them up and I instantly changed my plan.I opened up my spice cabinet and threw in some coriander and cumin to give it a kick.The result is a luscious healthy appetizer or snack that you can enjoy guilt free!

The patties taste best when the natural sugars in the sweet potato caramelizes and imparts an earthy slightly charred flavor!The ginger kicks in along with the spices and the corn starch works as a binder.Its rustic and delicious!!I have been making it ever since and I’m sure you will too!

Indian Spiced Sweet Potato Patties

Indian Spiced Sweet Potato Patties

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Ingredients
  

  • Sweet Potatoes-3 Medium or 4-5 small makes about 8-10
  • Potato any kind-1 medium boiled
  • Ginger-1 inch crushed
  • Green Chillies jalapeños-2 chopped finely
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Cornstarch-2-3 tbsps
  • Salt-to taste
  • Oil-for shallow frying

Instructions
 

  • Wash the Sweet potatoes and bake it in the oven at 350 degrees F for 50 mins- 1 hour until cooked.
  • In the meantime boil a potato either on the stove-top or in a microwave.
  • Peel off the skin of the sweet potatoes and the potato, mash it and mix all the ingredients except oil.
  • Take some of the mix and flatten it between your hands, into round shaped patties.
  • Heat oil in a non stick pan over medium heat.
  • Shallow fry until nicely brown and caramalized on both sides.Serve hot with some ketchup!
Notes: For best results 
  • refrigerate the ready patties for about 20 minutes before you fry them
  • Use a Non-Stick pan to prevent them from sticking (do not use too much oil, just 2 tbsp on each side should suffice)
  • Let the patties develop a nice golden color on one side before you flip them.