Soni's Food

Indian Inspiration!

Pumpkin Masala-Spiced Pumpkin

22 | 10 | 2012
By Soni Sinha

With the abundance of Pumpkins this season, its always a challenge to come up with new and exciting recipes that are easy to make, yet different and of course taste delicious.My recipe today is the result of exactly that, an experiment that was successful and received a thumbs up from the taste testers aka hubby and kids 🙂 We recently went Pumpkin picking and got ourselves some gorgeous looking pumpkins in two different sizes one large and one small.The smaller pumpkin is what I’ve used here today.It was unripe and I would recommend using unripe Pumpkins for this preparation, since they are not overly sweet.

On a recent twitter chat when some friends asked about some good pumpkin recipes to try, I recommended Pumpkin Curry!My friends immediately wanted recipes and that gave me the idea to come up with an Indian inspired Pumpkin recipe on my blog.So here is a savory Pumpkin recipe that will totally blow you away with all the different layers of delicious flavors.Its savory, spicy, tangy all in one and its totally different from the sweet creations thats normally associated with Pumpkins.

 

Indian Spiced Masala Pumpkin

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Small Unripe Pumpkin- 2 cups Cubed
  • Onions-1 cup chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Jalapenos/Green Chili-1 chopped
  • Large Tomatoes-2 pureed
  • Ground Coriander-2 tsp
  • Ground Cumin-2 tsp
  • Garam Masala-1 tsp
  • Turmeric-1/2 tsp
  • Red Chili Powder Cayenne-1 tsp
  • Water-2 cups
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • In a skillet, heat oil and add the onions.
  • Saute until slightly golden and add the ginger and garlic.
  • Add the spices and saute on low heat for about 2 minutes stirring constantly.Add the jalapeno/green chili
  • Add the tomato puree and continue to cook on medium heat, until the oil begins to separate from the sides (about 8 minutes)
  • Add the pumpkin pieces.Stir and mix well.Add salt and water.Mix well, cover and cook on medium until fully cooked (about 10-15 minutes)
  • Serve hot!

Carrot and Coriander Soup

16 | 10 | 2012
By Soni Sinha

Autumn brings with it this craving for comforting foods!Foods that simmer on the stove tops or in the oven, foods that develop those lovely flavors that warms you up,foods like soups, stews  and warm desserts!I have a soup for you that not only warms you up, but is rich in anti-oxidants and beta carotene!

My Carrot and Coriander Soup is the most satisfying, flavorful, extremely easy to make and so vibrant!Its reminiscent of the time when were in England.Its easily available in all the supermarkets over there and when I couldn’t find it here in America I started making my own!Its earthy, sweet, a little spicy, a perfect autumn food~

Carrot and Coriander Soup

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Ingredients
  

  • 6 Carrots-peeled and cubed
  • 1 medium Onion-chopped
  • Olive oil or butter- 1tbsp
  • Ground Coriander-1 tbsp
  • Orange Juice- 1/4 cup
  • Water -3 cups
  • Salt-to taste
  • Pepper-1 tsp
  • Fresh Coriander-for garnish

Instructions
 

  • In a deep pot, heat oil or butter and add the chopped onions until soft.
  • Add the carrots and saute for a few minutes.
  • Add the water, salt and pepper .
  • Cover and cook until the carrots are done.
  • Now add the orange juice and the ground coriander.Let it cook for 2 more minutes.
  • Puree the soup in a blender and garnish with fresh coriander.Serve hot!

 

 

 

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.

Tandoori Salmon

18 | 02 | 2012
By Soni Sinha

I love Tandoori preparations.So simple, yet packed with flavor and irresistible!They look great on any table and are versatile enough to be served as an appetizer or a main dish.They look elegant, smell heavenly and are always a crowd pleaser.They’re one of my most popular party appetizers and I’ve made many different versions both Vegetarian and Non-Vegetarian.
Tandoori Salmon 4
They’re surprisingly easy and flavorful and do not require much effort.You can marinade them overnight and grill them the next day!I love using local ingredients and creating dishes with an Indian twist and this is one such example where I’ve combined my favorite preparation with my favorite fish Salmon!
Often you will find Tandoori dishes having a reddish color,that is due to the addition of food coloring and is purely optional.I have made mine without any coloring here.Enjoy!

Tandoori Salmon 1

 

Tandoori Salmon

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Ingredients
  

  • Ingredients:
  • Salmon-2-3 fillets either whole or cut into cubes
  • Yoghurt-2-3 cups of thick yoghurt
  • Tandoori Masala-2 tbsp
  • Ginger Garlic paste-1 tbsp
  • Salt-to taste
  • Lemon juice-1 tbsp
  • Oil- 2 tbsp
  • Chaat masala- to sprinkle easily available at your Indian Grocer's

Instructions
 

  • Put all the ingredients except oil and chaat masala into a zip-lock bag and marinade in the refrigerator for about 5-6 hours or overnight.
  • Place the pieces on a greased foiled lined baking sheet.
  • Drizzle oil all over the pieces and grill on medium high for about 20 minutes or until Salmon is just cooked and has the beautiful grill marks.
  • Arrange on some salad leaves, red onions and lemon wedges and sprinkle some chaat masala all over.Enjoy!
 For a vegetarian version try my Tandoori Paneer Tikka !!

 

Easy Indian Chicken Curry

13 | 12 | 2011
By Soni Sinha

The recipe I have for you today is easy and absolutely delicious!It is a baked Chicken Curry recipe without all the effort to make you enjoy a curry in a far easier and quicker way than the traditional method without compromising on any of that delectable taste.The flavors combine beautifully in the oven, while you can sit back and enjoy a glass of wine or any drink that you prefer.The only process that needs to be taken care of is the browning of the onions.That can take a few minutes, but makes all the difference in a good curry.So here it is, my Easy Indian Chicken Curry!

Easy Indian Chicken Curry

Easy Indian Chicken Curry

Print this RecipeIngredients:Skinless Chicken Thighs with/without bones or Breasts-6 piecesOnions-2 Medium chopped

Ginger Garlic paste-1 tbsp

Tomatoes-2 medium chopped

Ground Coriander-1 tbsp

Ground Cumin-1 tbsp

Turmeric- 1 tsp

Red Chilli Powder/Cayenne-1 tsp(depending on your heat preference)

Garam masala-2 tsp

Water-1/2 cup

Oil-3 tbsp

Salt- to taste

Process:

Preaheat the oven to 400 degrees F.

In a skillet heat oil and add the onions.Cook until golden brown.Then add the Ginger garlic paste.Cook for a couple of minutes and then add the tomatoes.Follow with salt and all the dry spices and cook until the spices release their aroma (about 5-10 minutes on medium heat).You have the basic curry masala ready.

 

Now puree the mixture in a blender/grinder.Transfer into an oven proof dish and add the chicken pieces.Mix them properly.Add water and bake them covered in the oven for about 35-40 mins until all the chicken is fully cooked.Boneless pieces will take shorter time.Adjust the seasonings.

Enjoy with Rice or Rotis/Naans!