Soni's Food

Indian Inspiration!

Lentil,Cabbage and Fennel Soup-Indian Inspired

22 | 04 | 2013
By Soni Sinha

The weather is still a bit nippy in the mornings and I find myself craving for comforting meals even now 🙂 I had recently bought some gorgeous Fennel from my local Whole Foods and used them in two different ways, my Roasted Curried Fennel and this recipe in which I’ve used all the stems and fronds as well.Soups are a great nutritious lunch option without too many calories if made healthier and you can make so many varieties of soups to suit your palate.Eating healthy also naturally makes you feel good 🙂

Red Lentil,Cabbage and Fennel Soup.jpg

I’ve taken Mom’s staple Dal Recipe using Red Lentils and Cabbage and just added sweet Fennel to amp up the flavors.It works beautifully 🙂 The Cabbage and Fennel are sliced thinly and sautĂ©ed along with some spices and ginger and then cooked along with the Lentils until all soft and creamy.I love the crunch from the fennel stems that contrasts the otherwise creamy texture and the flavors are just delicious! The turmeric gives it a vibrant color and in India it would be served alongside some Rice or Roti,Pickles and Raita! In my efforts to cut down on carbs I enjoyed it on its own 🙂 You can make it thick or watery depending on your preference!I like mine quite thick and creamy.Packed with protein and vitamins this is one healthy soup you’re going to love!

Lentil, Cabbage and Fennel Soup

Lentil, Cabbage and Fennel Soup

Lentil,Cabbage and Fennel Soup-Indian Inspired

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Ingredients
  

  • Red Lentils-1 cup
  • Sliced Green Cabbage-1 cup
  • Sliced Fennel including the stems and fronds -1 cup
  • Bay Leaf-1
  • Cumin Seeds-2 tsp
  • Ginger-1 inch crushed
  • Ground Coriander-2 tsp
  • Turmeric-1 tsp
  • Tomato-1 chopped
  • Green chili/jalapeño-1 chopped
  • Water-2 cups
  • Salt- to taste
  • Oil-2 tbsp

Instructions
 

  • Wash the lentils and keep aside.Prepare the veggies.
  • In a pot heat oil and the cumin seeds until it crackles.
  • Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños.
  • Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.
  • Add water and salt.Bring to a boil.
  • Reduce the heat and cover.Let it cook until the lentils are tender about (15-20 mins) If its too thick add some more water and mix.Check seasonings.
  • Serve hot!

 

Indian Spiced Roasted Eggplant (Baingan Bhaja)

07 | 04 | 2013
By Soni Sinha

The sweet aroma of vegetables roasting in the oven just makes me hungry!The soft and tender insides, the crispy outsides,the caramelized flavors,the golden color is unbeatable and can easily convert the vegetable haters into vegetable lovers!They make for easy side dishes,warm salads or tasty sandwich fillings!The dish I have for you today is my take on a Bengali Classic Baingan (Eggplant) Bhaja. Mom made this often with Khichdi along with fried fish and pickles.Traditionally its made in a frying pan in India, but I’ve roasted it in the oven and it tastes absolutely delicious!!

roasted eggplant 2

Growing up I was never fond of Eggplants and this was the only preparation that I enjoyed.And even after so many years its one of the few eggplant dishes that I still like.Its super easy and just involves adding turmeric,salt and red chili on the sliced eggplant and then roasting it in a preheated oven until all golden.You can serve this alongside some lentils and rice for an easy meal.I also ate some for my lunch with lettuce!So Yum!

roasted eggplant 4

I’ve used the smaller version of the regular eggplant and sliced it through the middle.Its perfectly sized to fit in-between your bread slices if you’re panning to make a sandwich!You can also use your outdoor grill and serve this for an Indian themed Barbecue along with my Chicken Burgers!Easy, delicious and a great way to use up your eggplant this is one recipe that will not disappoint!

roasted egglant

Indian Spiced Roasted Eggplant

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Ingredients
  

  • Medium Eggplants-4
  • Turmeric-2 tsp
  • Red Chili/cayenne-1 tsp
  • Salt-to taste
  • Oil-2-3 tbsp

Instructions
 

  • Preheat the oven to 440 degrees.
  • Slice your Eggplants through the middle.
  • Mix Turmeric,salt and red chili in a bowl.
  • Sprinkle the mixture on to your eggplants generously.
  • Grease a baking sheet and place the Eggplants skin size down.
  • Drizzle about 2 tbsp of oil all over and bake in the oven until all golden for about 20-25 mins.Keep an eye making sure to not burn!
  • Serve warm!

Easy Thai Green Curry with Vegetables

13 | 02 | 2013
By Soni Sinha

We absolutely love Thai food and anytime I feel like having a quick Thai Curry I get the Thai Kitchen Red or Green Curry Paste.All you need then is some Coconut Milk and you’re good to go!Thai Green Curry paste is readily available everywhere and gives you an easy option for a delicious meal and also some variety!

thai green veg curry

I’ve served mine with some Brown rice here to add some protein and fiber . I also like to add a little Cumin and Coriander just to add more flavor.You can omit them if you want.You can also use full fat Coconut milk for this preparation.I’ve used Light Coconut Milk since that’s what I had on hand.A flavorful and easy meal that takes no time and is loaded with veggies.You can choose any vegetables of your choice.

thai veg green curry1

 

Thai Green Curry with Vegetables

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Ingredients
  

  • Frozen Mixed Vegetables-2 cups
  • Cauliflower florets-1 cup
  • Thai Green Curry Paste-3 tbsp
  • Light Coconut Milk-1 14oz can
  • Ground Cumin-1/2 tsp
  • Ground Coriander-1/2 tsp
  • Salt-to taste
  • Oil-2 tbsp

Instructions
 

  • In a pot heat oil.Add the Green Curry paste along with cumin and coriander.
  • SautĂ© on low heat gently for about 2 minutes until fragrant.
  • Add the veggies and coconut milk.
  • Check seasonings and let it cook on medium until veggies are cooked. (7-10 mins)
  • Serve hot with Brown Rice.

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Easy Vegetable Chowmein

21 | 01 | 2013
By Soni Sinha

With kids’ activities, homework, projects, weeknights tend to get really busy and that’s when you have to think of quick and easy recipes that are nutritious and tasty!One such easy option is to have a Noodles night, where Vegetables take center stage!My Vegetable Chowmein is packed with flavor, colorful veggies and comes together easily in a matter of minutes.You could use any Noodles you prefer for this recipe.I’ve used the brand ‘Ching’s’ available at my Indian Grocers.Ramen Noodles works really well too!

noodles

Indo-Chinese foods are very popular all over India and used to be our favorite take out choice almost every week!A typical Indo-Chinese menu consists of Chowmein, Chilli Chicken/Chilli Paneer,Manchurian Dishes amongst others and there’s ample choice for both Vegetarians and Non Vegetarians.The recipes are developed for the spicy Indian palate!They’re absolutely delicious albeit a bit greasy, but that’s the advantage of making them yourself, since you control the quality of ingredients.If you get a chance you should try them, since they’re very different from the authentic Chinese foods, but tasty nevertheless 🙂

veggies

My kids love to eat their veggies in Noodle dishes better than any other and I wonder if its the crunch or color or a combination of the two!And that’s why I make this dish so often!I start by boiling the noodles for two minutes, not any longer, since the noodles loose their texture!Once boiled I immediately run them in cold water.If you notice them sticking you can add a tablespoon of vegetable oil and mix them.The sauce is a mix of sweet and spicy,and its just my personal preference.I also use some Sriracha for the heat element along with Vinegar for some tang,Soy Sauce and some Ketchup!Its bursting with flavor and is absolutely delicious!

 

Easy Vegetable Chowmein

Delicious and flavorful, Vegetable Chowmein for an easy weeknight meal!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • Ching's Noodle or any other-1 pack (150 gms)
  • Onion-1 sliced
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Baby Bella Mushrooms sliced-2 cups
  • Green Peppers capsicum-1 large or 2 small- sliced
  • Carrots-2 large peeled and sliced lengthwise
  • Vegetable Oil-2 tbsp
  • Salt-to taste
  • Pepper-1 tsp
  • For the sauce
  • Soy Sauce -2 tbsp
  • Tomato Ketchup-2 tsp
  • Sriracha or hot sauce -1/2 tsp
  • Vinegar-2 tsp

Instructions
 

  • Boil the Noodles according to the instructions.Place under running water sread on a platter.Leave to dry while you prepare the veggies.
  • In a wok,heat oil and add the onions and saute for about a minute.Add the ginger and garlic and sautĂ© for another minute.
  • Add the rest of the veggies and saute for another two minutes.
  • Add the sauce and noodles.Stir to mix evenly.Check the seasonings.Serve hot!

noodles1.jpg

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

Print Recipe
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!