Soni's Food

Indian Inspiration!

Top 10 Recipes of 2013

05 | 01 | 2014
By Soni Sinha

Its the start of the New Year and I’m so glad 2013 has ended.It will forever be the most difficult year of my life, having lost my Dad .I still cannot believe that he’s gone and I yearn to hear his voice, his phone calls, his messages and struggle with it everyday.

To add to the pain,my Mom had a health scare just two days before the year ended.Thankfully she’s stable now and recovering.The last few months have been extremely hard for me and made me see life in a totally different way.Events like these make you appreciate the value of life and teach you to enjoy every moment with your near and dear ones because you don’t know what the next moment has in store for you.

While 2013 was extremely difficult for me personally, it was a great year for my blog in terms of growth and I also got to work with some well known brands like Campbells, Bertolli and Gourmet Garden to name a few.I look forward to working with these brands again and add many more to the list in 2014.

In-spite of so much turbulence going on in my life, YOU my dear readers were always here reading my stories and encouraging me with your kind words.Every time you visit my site,comment,read a recipe, you motivate me to keep cooking and sharing my recipes with you.It has helped me immensely and kept me going throughout and I have to thank each and every one of you.

“I Wish you all a Very Happy New Year and I hope that this Year brings lots of cheer, happiness and prosperity for you all”.

I leave you with a list of my Top 10 Recipes of 2013 in order of their popularity and you can click on the links below to view the recipes.Enjoy!

  1. Easy Paneer Tikka Masala
  2. Indian Spiced Sweet Potato Patties
  3. Easy Saag Paneer
  4. Tandoori Gobhi
  5. Easy Indian Lemon Chicken
  6. Indian Spiced Roasted Eggplant
  7. Quinoa Potato Cakes (Quinoa Aloo Tikkis)
  8. Healthy Banana Muffins
  9. Kheer (Indian Rice Pudding)
  10. Almond Flour Apple Crumble

Top 10 Recipes of 2013 

 

 

 

 

Aloo Gobi for #Diwali

02 | 11 | 2013
By Soni Sinha

This Sunday,Hindus,Jains and Sikhs all over the world will be celebrating Diwali the festival of lights.Its a celebration of the triumph of good over evil and is marked by lighting up our homes with lots of Diyas (earthen lamps),Lanterns,Candles and colorful lights.Back home,in the evening fireworks light up the skies and people cannot get enough of burning fire crackers in their yards! Families get together to celebrate and enjoy with sweet and savory delicacies.Its the biggest festival in the Hindu Calendar and preparations start days in advance.For us though, the celebration this year is subdued without my Dad, but I know he’s smiling down and giving us his blessings.Miss him.

Aloo Gobi

In my family there’s always been a set menu for Diwali consisting of a few dishes that Mom makes every year.I try to cook some of them over here, just to connect with that fervor back home. Aloo Gobi is one such dish that’s a firm favorite around any festival in my house and also one of my most favorite vegetable dishes of all time.It has bold North Indian flavors going on and its a family recipe that you won’t find on the menu in any Indian restaurant.The taste is unbelievable.I love the flavor of Cauliflower and the Potatoes when they’re shallow fried in a little oil just to get those golden edges all around before adding them into the sauce.This process gives this dish a unique flavor and transforms it into something special.

The sauce consists of onions,garlic,ginger along with some spices that includes Black Cardamom (Badi Illaichi).

Aloo Gobi Curry 1

Black Cardamom is easily available at your Indian grocer and unlike Green Cardamom it cannot be used in desserts.It has this dense smoky flavor and a little goes a long way. You put the whole thing into your food processor along with the rest to make a paste.That becomes the base for your sauce.The mixture is then added into the wok and cooked with some spices before adding the cauliflower and potatoes.This is a dish meant for special occasions and comes out great every single time.Enjoy with some warm Naan bread ,Rotis or my Vegetable Pulao.

Here’s Wishing all my readers a Very Happy Diwali glowing with Peace,Joy and Prosperity!

Diwali

 

Aloo Gobi

Aloo Gobi

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Ingredients
  

  • Potatoes-2
  • Cauliflower Florets-2 cups
  • Bay Leaf-1
  • Medium Onion-1
  • Garlic Cloves-4-5
  • Ginger-1 inch
  • Cumin Seeds-1 tsp
  • Black Cardamom-1
  • Cinnamon-1/2 inch
  • Tomato-1 medium chopped fine
  • Ground Coriander-1 tbsp
  • Ground Cumin-1 1/2 tsp
  • Red Chili Powder or paprika-1 tsp
  • Turmeric-1 tsp
  • Salt- to taste
  • Oil-5-6 tbsp
  • Water-1 1/2 cups

Instructions
 

  • Peel and cube the potatoes into about 2 inch cubes.
  • In a food processor add the onions,garlic,ginger,cumin, cardamom and cinnamon.Add a little water to make a paste.Puree until smooth.Keep aside.
  • In a wok or a skillet heat 2-3 tbsp of oil on high and add the potatoes and cauliflower.
  • Add some salt and turmeric and saute until you see them turn slightly golden about 3-4 minutes on high.
  • Empty on a plate.
  • In the same wok add 3 tbsp of oil and add a bay leaf and the pureed onion mixture.
  • Saute the mixture on medium until the raw onion smell disappears.
  • Add the chili,coriander,cumin,turmeric and some salt and continue to saute until aromatic.
  • Add the chopped tomatoes and cook until oil separates.Add the cauliflower and potatoes.
  • Mix well and saute for about 2 minutes.
  • Add the water, bring to a boil.Lower the heat,cover with a lid and cook until potatoes are tender and cauliflower is cooked.Make sure that the cauliflower is not over cooked and still has a bite to it.
  • Check the seasonings.
  • Serve hot with naan, rotis,puris or rice!

 

 

 

 

Samosas #GlobalStreetFood #SundaySupper

25 | 08 | 2013
By Soni Sinha

Sold in every nook and corner of any street in Northern India,Samosas are the quintessential Indian street food!They’re enjoyed by a multitude of people each day every day.If you’re out on the streets in Delhi, you will always see vendors selling piping hot crispy samosas served with Tamarind Chutney to the people gathered around the stall eager to get a taste of it.The flaky crisp outer layer that leads into the delicious soft potatoes and peas spiced to perfection with some heat, some tang is one of the most well known foods from India.And its devoured by so many across the globe.

Samosas 8

If you’re in India you never really make Samosas at home since they’re easily available everywhere.When you have unexpected guests Samosas are the quick fix snack since there will always be some vendor at the end of your street frying Samosas!When I first arrived in the UK we found this little Indian sweet shop that sold Samosas, but they were nowhere close to what I was accustomed to.But,I still bought them since I was craving them so badly.But that’s always the story,somehow I’ve never had good samosas outside India.When our Sunday Supper group came up with the idea of Global Street Food I knew I had to make Samosas,but the problem was I’d never made them before!I called my most trusted Vegetarian Chef, my Mom for some tips and tried making these for the first time ever!

Samosas 2

Mom also asked me to fry these in warm oil as opposed to hot oil, since they tend to become soggy otherwise.For the filling you can go with  either a vegetarian or meat option.The ones commonly sold on the streets are the Vegetarian version with potatoes and peas.The filling is delicious with all the spices and the chillies that add a slight heat in the background. I’ve also used Dried Mango powder (Amchur) along with Black Salt (Kala Namak) that is easily available at your Indian Grocer!The samosas came out perfectly crispy on the outside and the filling was spot-on!

Samosas 9

They’re a little time consuming but the end result is worth the effort!These are best enjoyed right after they are fried to bite into that crisp pastry.You could also cheat by opting for Phyllo sheets if you wish to make the process easier and bake them instead of deep frying,but I went with the traditional method just the way they’re sold on the streets in India!

Samosas #GlobalStreetFood

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Ingredients
  

  • All Purpose Flour maida- 1 cup
  • Oil-2 tbsp
  • Salt-1/2 tsp
  • Water-1/4 cup plus a little more
  • Salt-to taste

For the Filling

  • Potatoes-3 large
  • Frozen peas-1/2 cup
  • Cumin Seeds-1 tsp
  • Green Chili or Jalapeno-2 seeded and chopped
  • Ginger-1/2 inch crushed or grated
  • Ground Coriander-1 tsp
  • Garam Masala-1/2 tsp
  • Dried Mango Powder Amchur-1 tsp
  • Black Salt-1/2 tsp
  • Oil-2 tbsp
  • Salt- to taste

Instructions
 

  • In a mixing bowl take the flour.Add the salt and oil.
  • Mix with your hand and start adding water little by little until and knead until it forms a soft pliable dough.The dough should be firm when you poke your finger.
  • Boil potatoes and mash it.
  • In a skillet heat oil and add cumin seeds.
  • Once it splutters add the green chili and ginger and saute for a minute.
  • Add the spices.Mix well and add the potatoes.
  • Mix and allow to cool.

To make samosas

  • Divide the dough into ten equal balls.
  • Take one ball at a time and roll out a 5" circle.
  • Cut through the middle so you have two semi circles.
  • Moisten your hands with a little water take one semi circle and form a cone shape.Seal the edge on the side and fill one tbsp of the filling into it.
  • Seal the outer edges.
  • Deep fry in warm oil until golden and crispy.
  • Enjoy with your favorite chutney!

This exciting event is co-hosted by the lovely Heather from Girl Chef and Bea from The Not So Cheesy Kitchen and we have some tantalizing Global Street Foods for you to enjoy!

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

SundaySupper
Be sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 7 pm EST; come join us by following the #SundaySupper hashtag or through TweetChat.
Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag. We are excited for you to join the fun. Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movemen

 

Aloo Gobhi (Potatoes and Cauliflower)

21 | 10 | 2011
By Soni Sinha

Its the season to eat, eat and eat some more, but don’t look down that region called the “midriff”.Just pretend it doesn’t exist or just block it off from your memory for sometime.At least that’s what I do! I must admit that I’m a foodie and to be honest its not my fault, it runs in my family.My parents are the most amazing cooks I’ve known, my mom an amazing vegetarian cook, who also cooks the most delectable fish curries and my Dad, the ultimate authority on mutton dishes that are absolutely divine, so food has been a big part of my life 🙂

Marriage hasn’t changed me one bit, since DH is a food lover just like me!He likes to whip-up his own creations every once in a while.We love food from around the world and are always looking to try out different cuisines wherever we go. Most of the traditional North Indian food I cook,I’ve learnt it from my parents with slight variations here and there to make it easier and quicker, more suitable for our fast-paced lifestyle without losing the essence of the dish itself. 
My Aloo Gobhi is one such dish and it comes together quite effortlessly and packed with lots of flavor.It pairs really well with some Roti or Rice.

Aloo Gobhi 3

Aloo Gobhi (Potatoes and Cauliflower)
Ingredients
  • Potatoes- 1 cup (Peeled and Cubed)
  • Cauliflower- 2 cups (Cut into florets)
  • 1 Medium Onion-Sliced thinly
  • Garlic paste-1 tsp
  • Ginger paste-1 tsp
  • 2 Tomatoes-Chopped
  • Turmeric-1 tsp
  • Coriander Powder-2 tsp
  • Cumin Powder-2 tsp
  • Red Chilli Powder-1/2 tsp
  • Oil- 3 tbsp
  • Salt-to taste
Instructions
  1. In a deep skillet heat about 1 1/2 tbsp of oil.
  2. When heated add the cut vegetables and fry them with a pinch of turmeric until they are a little brown on the edges.
  3. Take them out and in the same pan add the remaining oil.Drop in the onions and fry for abt 2 mins until soft.
  4. Add the ginger-garlic paste and fry for another minute.
  5. Add the chopped tomatoes and all the dry spices and cook until oil separates.
  6. Now add the fried potatoes and the cauliflower and mix well with the rest of the spice paste(masala) in the pan.
  7. Cook until potatoes are soft and cauliflower is cooked but firm and not mushy.
  8. Serve hot with Naans,Parathas, Puris or Rotis (Chapatis).Enjoy