Soni's Food

Indian Inspiration!

Vegetable Pulao {Indian Spiced} #Cooked in Translation

08 | 07 | 2012
By Soni Sinha

Isn’t it fascinating that so many foods in the world have similar cooking techniques!There are different adaptions of the same dish in different cultures.The dish that I’ve made today originated in ‘Persia’ and has become the quintessential rice dish in any North Indian Party!I’m very excited to join “Cooked In Translation” an initiative started by Sofie of German Foodie and Pola M of An Italian Cooking in the Midwest where we interpret a classic international dish through the lens of another culinary tradition.This month one of our members Azlin from Linsfood chose “Paella”.In India we make Pulao or Pilaf which is a mildly spiced rice dish and cooked in the same way as a Paella where all the ingredients simmer together in the the same pot.Its paired either with a raita or a curry on the side.You can chose any set of ingredients to make your Pulao, Vegetarian or Non-Vegetarian.
Veg pulao1
I’ve made a Vegetable Pulao here using Carrots and Beans.An extremely flavorful meal with the use of fragrant spices and Saffron that give it so much flavor and of course the lovely colors J


Vegetable Pulao {Indian Spiced}

Print Recipe

Ingredients
  

  • Basmati Rice-2 cups
  • Carrots-1 cup
  • Green Beans any variety-1 cup
  • Onions-1 medium sliced
  • Crushed Ginger/Garlic-1 tbsp
  • Bayleaf-1
  • Cinnamon-1/2 inch
  • Cloves-4
  • Cardamom-3
  • Peppercorns-10
  • Oil-2 tbsp
  • Salt-to taste
  • Saffron- 1tsp
  • Water- 4 Cups

Instructions
 

  • Heat a deep bottomed pot over medium.
  • Add the oil and the chopped onions.Follow with all the spices except saffron.Saute until the onions become slightly golden.
  • Add the ginger/garlic paste and stir for about 2-3 minutes.
  • Add the vegetables and some salt.Fry for about 2-3 minutes and add the rice.Stir frequently until the rice is nicely mixed and slightly toasted (not burnt).
  • Add the water,salt, saffron.Mix well and bring to a boil on high.
  • Once it boils reduce the heat to low, cover the pot and cook until all the water has been absorbed about 15 minutes.
  • Serve hot with raita!


Indian Style Cabbage and Peas Stir-fry

16 | 04 | 2012
By Soni Sinha

Cabbages are one of the most popular vegetables and are used in so many different preparations around the world.They are quite flavorful and spicy and enhance the flavor quotient of any meal that they’re a part of.Nutritious and quick cooking, they make for the perfect weeknight vegetable for the whole family.
Indian Style Cabbage and Peas
Cabbages are also rich in anti-oxidants and help in lowering cholesterol.(Source WHFoods).I usually cook Cabbage in a North Indian way that my Mom makes it.Its a simple stir fry that’s packed with flavor and perfectly spiced.
You could also enjoy this as

  • a dry vegetable side dish along with a Naan or Rotis.
  • a filling inside a puff pastry for an Indian inspired appetizer!
  • a filling for an Indian style veggie tortilla wrap with yoghurt and cucumber raita.
 

Indian Style Cabbage and Peas Stir-fry

Print Recipe

Ingredients
  

  • Green Cabbage-1 large head sliced
  • Frozen green Peas-1 cup
  • Onion-1 medium chopped
  • Green Chilli Jalapeños-2 (whole or chopped)
  • Ginger-1 inch crushed
  • Cumin Seeds- 1 tsp
  • Tomatoes-2 large chopped
  • Ground Coriander-2 tsp
  • Ground Cumin-2 tsp
  • Turmeric-1 tsp
  • Salt-to taste
  • Oil-2 tbsp

Instructions
 

  • In a deep skillet heat oil.
  • Add the cumin seeds and once they crackle add the onions.
  • Add the green chilli and saute for about 2 minutes and add the ginger.Saute for about a minute and add the tomatoes and the spices with salt.
  • Cook for about 2-3 minutes and add the cabbage and peas.
  • Mix well together and cook covered on medium until all the water has been absorbed and the cabbage is cooked but crunchy.Serve hot!

 



Spinach, Artichoke and Mozzarella Koftas -Greens Bloghop

03 | 03 | 2012
By Soni Sinha

For our Greens Bloghop, I thought of taking something very traditional and giving it a little makeover by using some unique ingredients not that commonly used in Indian cooking.Koftas (meaning meatballs)came to mind, a dish that has so many variations in so many different countries.Originated in Persia, Koftas were originally made of minced lamb or beef, but gradually starting gaining popularity in other countries all across the Middle East,Africa, Asia and Europe.In India Koftas made way into both vegetarian and non-vegetarian households with many versions that have became equally popular.The vegetarian koftas are usually made of Paneer,Potato,Lauki(Bottle gourd-from the squash family),Cabbage,Jackfruit etc..but I’ve come up with a fusion dish that will transport you into the exotic culinary world of rich, saporous food from the East!

Smooth and luscious, these koftas are a pure delight and will have you craving for more and more!I made my Koftas using Spinach, Mozzarella and Artichoke.We all know that spinach,artichoke and cheese complement each other very well, so when I thought of spinach for the koftas the other two almost naturally followed.These are served in a mildly spiced, slightly sweet and creamy tomato gravy!Best part is, they’re easy to make and great for entertaining since you can make them ahead of time and just heat them up when its time to serve.


You prepare the balls and gravy separately and plate them together at the last minute.Traditionally Indian koftas are made using ghee, butter and cream.I’ve made them skinny by using Greek Yoghurt and a tbsp of butter at the end to finish off the dish.Good and good for you~

Indian Spinach,Artichoke & Mozzarella Koftas

Print this Recipe

Ingredients:

For the koftas:
1 standard size pack of frozen spinach or 2 packs of fresh spinach(I’ve used frozen spinach here)-makes about 10-11 koftas
1 medium sized ball of fresh mozzarella cheese-grated
Small jar of Artichokes(6oz)-crushed by hand
Ginger-1/2 inch crushed
Besan or chickpea flour-1 tbsp (you could also substitute cornstarch)
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Salt-1/2 tsp
Cornstarch for rolling
Oil- for frying

For the tomato gravy:
Fresh tomato puree or Canned crushed tomato -2 cups
Cardamom (whole)-2
Cloves-2
Ginger Garlic paste-1 tbsp
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Red Chilli powder-1 tsp or to your taste
Kasoori methi-1 tsp crushed by hand (easily available at Indian grocer’s)
Honey or sugar-1 tbsp
Water-1 cup
Salt-to taste
Oil-2 tbsp
Butter-1 tbsp
Greek Yoghurt-1 tbsp

Process:
Koftas

  • Boil the fresh spinach for about 2 mins and drain.Squeeze out all the liquid once its cool.If using frozen, microwave the spinach for about 2 mins and squeeze out any liquid.
  • Grate the mozzarella. 
  • Squeeze the liquid out from the artichoke and crush them roughly with your hands.
In a deep vessel mix all the kofta ingredients except oil and cornstarch.Take a small amount into your hands and roll them into balls.Roll these into the cornstarch and either deep fry or shallow fry on medium high till they are golden.

Tomato Gravy
In a separate skillet, heat oil and add the Cardamom and Cloves.Add the ginger garlic paste and stir for a minute.Add the tomato puree and the spices.Add some salt and cook on medium high until you see oil around the edges (About 5-6 minutes).Discard the cardamom and cloves now.Add the honey or sugar.Add some water and bring to a boil.Reduce and cook until it reaches a nice consistency and add the butter.Mix and turn off the heat.Add the kasoori methi.Move the pan away from the burner and add the greek yoghurt.Mix gently.Your gravy is ready.
Keep them separately until ready to serve.If you mix them the koftas might break apart.When ready to serve, arrange the koftas on top of the gravy or mix it gently into the gravy and serve hot with Naans,Pitas, Rotis or even rice!Enjoy!

 


Please join in the Greenslove fun by linking any leafy green recipe from the month of March.I’m co-hosting this bloghop with these amazing blogger friends.Please visit their gorgeous creations while you’re here!

Al Dente Gourmet ~ Aldy ~ @AlDenteGourmet
ASTIG Vegan ~ Richgail ~  @astigvegan
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
CafeTerraBlog ~ Terra ~ @CafeTerraBlog
Cake Duchess ~ Lora ~ @cakeduchess
Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Georgiecakes ~ Georgie ~ @georgiecakes
Kitchen Belleicious ~ Jessica ~ @kbelleicious
Mis Pensamientos ~ Junia ~ @juniakk
My Twisted Recipe ~ Dudot ~ @mytwistedrecipe  
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen  
Rico sin Azucar ~ Helena ~ @ricosinazucar
Savoring Every Bite ~ Linda ~ @Spicegirlfla
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood 
Sprint 2 the Table ~ Laura ~ @Sprint2theTable
Teaspoon of Spice ~ Deanna ~ @tspbasil 
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Spicy RD ~ EA ~ @thespicyrd 
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma

Also linking this entry to #Indianfoodpalooza a wonderful celebration of Indian Food hosted by Indian Simmer,Creative Culinary and The Colors of Indian Cooking !!!Please join in the fun event if you have made and posted an Indian dish from 1st-31st of March.There are prizes to be won!!


Indian Spiced Baked Sweet Potatoes

12 | 02 | 2012
By Soni Sinha

Its 5pm on a Wednesday and I haven’t prepared dinner yet.I go into the kitchen and am looking for ideas to cook something that’s not too time consuming and with minimal effort as DD needs help with her homework and DS very irritable and cranky,for some unknown reason (you know how 3 year olds can be sometimes!).

I remember that I have actually defrosted the Trout, so Trout its going to be!The oven is preheating and in the meantime I have taken out a rectangular dish, added some chopped onions, tomatoes, spices and all it needs now is the Trout.Suddenly I remind myself that Trout is a delicate fish and might be lost with the peppers and onions etc..and I’ve made a decision!I’m going to add Sweet Potatoes instead of Trout into the dish.So,I chop-up my Sweet Potatoes into small chunks and add them to the mix and that’s it!Bake it in the oven till done.

Trout is going to get a spa-like treatment with a delicate rub of salt, pepper, paprika and lemon juice!Yeah, dinner dilemma sorted!Without any effort literally.The sweet potatoes cook in about 25-30 mins, absolutely perfect and delicious with all the aromatic Indian spices in there.I grill the Trout about 10 mins before we sit to eat and serve it with some salad.Perfecto!

With Valentine’s day round the corner, this could be a perfect vegetable dish to be served!Follow your meal with my Chocolate Decadence for a perfect Valentines’ Day Dessert!

Indian Spiced Baked Sweet Potatoes
Print this Recipe

Ingredients:
Sweet Potatoes-4 medium chopped into small chunks
Onions-1 large chopped
Yellow Pepper-1 chopped
Tomato-1 chopped
Garlic-3 cloves chopped
Ginger-1/2 inch crushed
Turmeric-1 tsp
Ground Cumin-2 tsp
Ground Coriander-2 tsp
Lemon Juice-2 tbsp
Red chilli powder(optional)-1 tsp
Coriander leaves-few leaves chopped
Salt-to taste
Oil-2 tbsp

Process:

Preheat the oven to 350 degree F.
In a oven proof dish mix all the ingredients together and bake in the oven for 30-35 mins until cooked.Serve hot!


Serving suggestions:
Vegetarian/Vegan- I would suggest serving this along with some veggie patties and salad for a light and healthy meal.

Non-Vegetarian-Goes well with grilled fish/chicken alongside some salad.


What vegetables are you going to eat this Valentines’ Day ?

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