Soni's Food

Indian Inspiration!

Indian Spiced Cabbage Mushroom Wonton Bites

27 | 05 | 2015
By Soni Sinha

Summer is finally here and its time for bbq and summer parties galore.While grilling is the main charm of summer parties, easy and convenient food ideas are always welcome when you have people over.I had some wonton wrappers in my freezer and decided to use them in an Indian Inspired appetizer that came out delicious!My Cabbage Mushroom Wonton Bites are a great way to enjoy Indian flavors and they look pretty too!

Indian Spiced Cabbage Mushroom Wonton Bites

I love the convenience of shredded green cabbage sold at Trader Joe’s and use it all the time.Its such a life saver when you’re pressed for time especially in the weeknights.This recipe calls for some onions, ginger , spices like ground coriander and garam masala that’s an essential element in any North Indian dish.The cabbage and mushrooms are then added into the mix and get coated in the aromatics. The result is a delicious filling ready to go into the Wonton wrappers.

Indian Spiced Cabbage Mushroom Wonton Bites 1

The wonton wrappers are placed onto a mini muffin tin and baked for just a few minutes until slightly golden and crispy.Once slightly cooled they’re ready to be filled with the cabbage and mushroom mixture and served with your favorite condiment.Enjoy!

Indian Spiced Cabbage Mushroom Wonton Bites 3

 

Indian Spiced Cabbage Mushroom Wonton Bites

Indian Spiced Cabbage Mushroom Wonton Bites

Print Recipe Pin Recipe

Ingredients
  

  • Wonton Wrappers-15-18

Filling

  • Shredded Green Cabbage-2-3 cups
  • Sliced Baby Bella Mushrooms-2 cups
  • Onion- 1 sliced
  • Crushed Ginger-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Salt-to taste
  • Oil-2 tbsp

Instructions
 

  • Preheat the oven to 375 degrees
  • Brush the wontons with a little oil on both sides and press each wrapper into the tin so it looks like a cup and the sides will stick out.
  • Bake for 8-10 minutes until golden.

For the filling

  • In the meantime heat oil in a pan and add the onions.
  • Saute for about 2 minutes and add the ginger.
  • Mix well and add the spices. Saute for about a minute until you smell the spices.Add the mushrooms and saute until golden followed by the cabbage.
  • Add salt, mix well and cook covered for about 7-8 minutes on medium low heat.
  • Allow to cool slightly before filling the wonton cups with this mixture.

 

 

 

 

Curried Roasted Asparagus with Boiled Egg

18 | 06 | 2014
By Soni Sinha

Hot Summer days calls for recipes that require as little time as possible in your kitchen leaving more time for you to enjoy with your loved ones.Keeping exactly that in mind I’ve got for you an easy appetizer that tastes fantastic and is ready in under 15 minutes!

Curried Roasted Asparagus

You’re already aware of my love for Asparagus.Its one of the healthiest veggies out there.If you’re looking for easy low carb dishes or trying to eat healthy,then this is for you.Asparagus is rich in Fiber,Potassium and also low in calories and sodium.

Curried Roasted Asparagus with Boiled Egg 3

This time round I played with some curry powder and garlic to flavor it and I wasn’t disappointed at all!Roasting veggies is one of my favorite ways to enjoy them and Curried Asparagus is a pure delight.Serve with some boiled egg for an easy Indian Inspired appetizer and see your guests raving.

Curried Roasted Asparagus with Boiled Egg

Curried Roasted Asparagus with Boiled Egg

Print Recipe Pin Recipe

Ingredients
  

  • Asparagus-10 oz
  • Curry Powder-1 tsp
  • Garlic powder-1 tsp
  • Salt-to taste
  • Olive Oil-2 tbsp

Eggs-4

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a baking sheet place the asparagus along with the rest of the ingredients.Mix well with your hands.
  • Bake for 10 minutes.
  • Take out and slightly cool.
  • Arrange on a serving tray.
  • Boil the eggs in for 5 minutes.Slice into wedges and arrange on top of the Asparagus.
  • Enjoy!

 

 

 

 

Slow Cooker Moroccan Chicken Pita Bites

20 | 03 | 2014
By Soni Sinha

I have a question for you.

Given the chance to cook a meal for a gathering, would you stick to your traditional food/cuisine or cook different flavors from around the world for a change?I love to try global foods and flavors.The world has such amazing foods to offer so why settle for just one cuisine?

Slow Cooker Moroccan Chicken Pita Bites

I recently tried cooking Moroccan Chicken for the first time and it tasted amazing!The tangy lemon and olives combined with the warm cinnamon and cumin just makes it so aromatic.Instead of serving it with the traditional Couscous, I decided to use some Pita Bread and came with this idea to serve the whole dish as an appetizer!

Slow Cooker Moroccan Chicken Pita Bites 1

To make the process even easier,I made this in a slow cooker without any hassle.The flavors develop slowly adding so much depth.The chicken soaks up all the juices and becomes so moist and tender and all you have to do is to toast up the Pitas just before your guests arrive for it to be all crispy.Just spread some store bought Hummus and a dollop of the Chicken over each Pita bite and you’re done.Wasn’t that easy?

Slow Cooker Moroccan Chicken Pita Bites 2

 

Slow Cooker Moroccan Chicken Pita Bites

Slow Cooker Moroccan Chicken Pita Bites

Print Recipe Pin Recipe

Ingredients
  

  • Boneless Chicken Thighs-1 lb
  • Onion-1 large sliced
  • Fresh Minced Ginger-1 tbsp
  • Fresh Minced Garlic-1 tbsp
  • Ground Cumin-2 tsp
  • Cinnamon-1 tsp
  • Paprika-1-2 tbsp
  • Chicken Stock-1 1/2 cups
  • Lemon Juice-2 tbsp
  • Green Olives-1/2 cup quartered
  • Salt-to taste
  • Oil-3 tbsp
  • Pita bread-5-6
  • Hummus
  • Fresh Parsley-for garnish

Instructions
 

  • In a skillet heat the oil and saute the onions along with some salt and pepper until golden.Add the ginger,garlic and cook for another minute.
  • Follow with the cumin and cinnamon.Mix well and cook for a few minutes.
  • In your slow cooker place the Chicken Thighs and pour the onion mixture all over.
  • Add 2 cups of chicken stock,lemon juice,olives,salt and pepper.
  • Cover and let it cook on low for about 6-7 hours.
  • Shred the chicken when done.
  • Pre-heat the oven to 350 degrees.
  • Slice the pitas into quarters and place on a baking sheet and toast until crispy for about 10 minutes.
  • Spread some hummus over and about a tbsp of the Moroccan chicken.Garnish with fresh parsley and serve hot!

Recipe adapted from here.

10 Amazing Superbowl Appetizers

31 | 01 | 2014
By Soni Sinha

Superbowl is round the corner and if you’re still lost for menu ideas,I’ve got the perfect solution.My 10 Appetizer round-up has something for everyone and will surely get your guests raving.All these recipes are easy and packed with so much flavor.And if that isn’t enough, these recipes are also healthy so you don’t feel guilty when indulging.

Without further ado here’s my Top 10 for Super Bowl!Scroll down for the links!Enjoy!

10 Amazing Superbowl Appetizers from Soni's Food

  1. Tandoori Gobhi (Cauliflower)
  2. Tofu Buffalo Bites
  3. Honey Cumin Boneless Chicken Wings
  4. Indian Spiced Chicken Meatballs
  5. Chorizo and Spicy Sweet Potato Tapas
  6. Spiced Sweet Potato Bites with Kale and Goat’s Cheese
  7. Cabbage Stuffed Mushrooms
  8. Indian Tofu Vegetable Patties
  9. Thai Chicken Lettuce Wraps
  10. Quinoa Potato Cakes

 

 

 

Cabbage Stuffed Mushrooms-Indian Inspired

28 | 01 | 2014
By Soni Sinha

Temperatures dropping yet again.Seems like there is no respite from this brutal cold even this week.The one thing that we look forward to during this weather is socializing with our friends.The kids have fun and so do we.And with the big Game on this weekend,I’m looking forward to getting together with our friends and enjoying the day.I have to admit that for me it’ll still be all about the food and less about the game.

Cabbage Stuffed Mushrooms-Indian Inspired

The dish I’ve got for you is an old favorite with an Indian twist.I’m not talking wings here,but Stuffed Mushrooms.I love them to bits and this time round I played with some shredded cabbage that I bought from Trader Joe’s.You might be wondering why Cabbage?Well, Cabbage to me is perfect as a filling in many ways.I love the crunch,the lovely texture and it pretty much takes up any flavor that’s added to it.Shredded Cabbage is also used in Pot Stickers,Vegetable Spring Rolls and rolled up into balls in Indian Koftas.

Cabbage Stuffed Mushrooms-Indian Inspired

The addition of Indian spices along with the ginger compliments the cabbage and it just seems perfect with the meaty mushrooms.And if that isn’t enough, its also super healthy and great as an appetizer or even a side dish with your entree.I’ve used Portobello Mushrooms,but you could also use Cremini for this dish.Enjoy with friends or on your own.This dish will cheer you up even if the weather doesn’t.

Cabbage Stuffed Mushrooms-Indian Inspired 1.jpg

Cabbage Stuffed Mushrooms-Indian Inspired .jpg

Cabbage Stuffed Mushrooms-Indian Inspired

Print Recipe Pin Recipe

Ingredients
  

  • Portabello Mushrooms-6
  • Shredded Cabbage-2 cups
  • Onion-1 small
  • Ginger-1/2 inch crushed
  • Ground cumin-1/2 tsp
  • Ground coriander-1/2 tsp
  • Salt-to tatste
  • Shredded Mozzarella
  • Bread Crumbs
  • Olive Oil-2 tbsp

Instructions
 

  • Preheat the oven to 400 degrees.
  • With a sharp knife cut out the mushroom stems.Chop them into small pieces.
  • In a skillet heat the oil and saute the onions until translucent.
  • Add the ginger and saute for a minute.Add the spices and mix well for two-three minutes on medium heat until aromatic.
  • Add the mushroom stems.Saute for a bit.
  • Add the cabbage and salt.Cook for about 4-5 minutes or until still crunchy but cooked enough.
  • Stuff about a tbsp or two of the cabbage mixture into each Mushroom,press gently.Cover with some shredded mozzarella.
  • Sprinkle some olive oil mixed with bread crumbs and bake on a greased baking tray for about 15-18 minutes until golden and the bottom of the mushrooms are dry.