Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

Sunday, September 23, 2012

Curried Apple and Leek Soup ~ Autumn Apple Party #SundaySupper

Come autumn and the crisp cool air just feels so good in the mornings.I'm enjoying this transition of the weather and the lovely warm and comforting foods that come along with it!Talking about autumn, its also the season of Apples!.This lovely fruit is one of my most favorite things to cook/bake with and I can think of so many ways to use them in my sweet and savory creations.So when my friend Cindy from Cindy's Recipes and Writings suggested 'Autumn Apple Party' as the title for this #SundaySupper I jumped with excitement :)



I'm bringing a savory item for this event and its already becoming a family favorite, going by the verdict of my 4 and 9 year olds :)Its my creamy Curried Apple and Leek Soup that has so many varied flavors that tickle your palette in just the right ways.I found the original recipe at All Recipes and added my own twist with the bacon and paprika! The soup is slightly acidic from the Granny Smith Apples,with a slight hint and heat of the spices combined with the creaminess of the potatoes. The flavors further elevate with the garnish of the salty, crisp bacon!One bowl full of goodness for this Fall~


Curried Apple and Leek Soup
Print this Recipe

 Ingredients:

 Granny Smith Apples-2 peeled, cored and chopped
Leeks-2 stalks cleaned and chopped
Potato-1 medium peeled and chopped
Curry Powder-2 tsp
Paprika-1 tsp
Salt-to taste
Pepper-2 tsp
Water-2 cups
Bacon-2 slices
Butter-2 tbsp

 Process:

Heat butter in a sauce pan and add the chopped leeks.Saute for about a minute until translucent.Add the curry powder and saute for another minute.Add the potatoes,apples,all the other spices and water.Bring to a boil.Reduce the heat, cover and cook for 15 minutes.Adjust the seasonings.
Crisp up the bacon in a pan and break it by hand.
Once cooked blend the soup until all smooth and creamy.Garnish with the bacon bits and serve hot with crusty bread!

Check out the scrumptious creations of my blogger friends using Apples and don't forget to join our twitter chat at 7pm est!




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Wednesday, September 19, 2012

Pizza with Spicy Shrimp and Fennel Onion Chutney #CookedinTranslation

Our 'Cooked in Translation' host this month is Pola from An Italian Cooking in the Midwest and she chose Pizza as the theme!!Who doesn't love a Pizza!Its one versatile dish that can take so many different forms and every way its made, its tastes delicious!


 My pizza dish is inspired by two things, my love for Indian chutneys and Seafood!I'm making my own fennel onion chutney and adding sautéed shrimp to go underneath some fresh mozzarella!I've made this pizza using Middle Eastern Flat Bread, since I find it extremely easy to use and the perfect size for one person.Its also a time saver since its already cooked and 5 minutes is all it needs under the grill :)
My fennel onion chutney is the star of this pizza!Its perfectly caramelised, sweet, salty, acidic all in one.I've used cooked Shrimp here and mix it with some spices that contrasts beautifully with the sweet chutney.I've sprinkled a little amount of mozzarella since, I did not want the flavors in the onions and the shrimp to be overpowered with the cheese.The result is a healthy, elegant pizza that is so different and so delicious!

 Pizza with spicy Shrimp and Fennel Onion Chutney
Print this Recipe

 Ingredients:

 Middle Eastern Flat Bread-2
Shredded Mozzarella Cheese- 1 cup

 Fennel Onion Chutney:

 Yellow Onion-1 large sliced thinly
Fennel Bulb-1 medium sliced thinly
Extra Virgin Olive Oil-1 tbsp
Ginger powder-1 tsp
Garlic powder-1 tsp
White Vinegar-1 tbsp
Orange juice- 1/3 cup
Brown Sugar-2 tbsp
Pepper-1 tsp
Salt-to taste

 Spicy Shrimp:

 Shrimp (cooked)-2 cups
Garlic Powder-2 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Red chilli powder (cayenne)-1 tsp
Salt- to taste

 Process:
Heat oil in a pan and add all the chutney ingredients.Let it come to a boil.Reduce the heat, cover and cook for about 20-25 minutes until the onions and fennel are soft and caramelised.Check the seasonings.Your chutney is ready.

 Mix the spices with the Shrimp and saute or grill on medium high until golden.Take out and keep aside.

 Take a flat bread and spread the fennel onion chutney all over.Top with the shrimp and the mozzarella cheese.Broil on high for about 5 minutes or until you see the cheese all melted and golden.Garnish with fennel fronds and serve!




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Sunday, September 9, 2012

Indian Spiced Chicken Meatballs ~Its Tailgating time!! #SundaySupper


Its tailgating time!!'I learnt about 'tailgating' only after we moved to America!For those who do not know what it signifies 'a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots, stadiums and arenas, before and occasionally after games and concerts.' {Source-Wikipedia}.Having said that, you don't really have to be at the game venues to enjoy a tailgating party.You can have it indoors or outdoors, with a group of friends or lounge on your own!Its a great way to enjoy some great foods that are easy to make and eat!Its the start of the football season and my friend Lane from Supper for a Steal  proposed ‘tailgating foods’ for this Sunday Supper!


 I'm bringing Chicken Meatballs for this event that has just the right flavors with an Indian twist!My meatballs are moist, juicy, perfectly sized to munch-on while watching your favorite team play!These balls are crunchy and rustic looking on the outside but incredibly soft on the inside with the lovely mint and coriander marrying beautifully giving them lots of fresh flavor.The best thing about these are that the food processor does all the work for you so you don’t have to work out a sweat in preparing them :) They’re super easy, delicious and certain to please kids and adults :)


Indian Spiced Chicken Meatballs
Print this Recipe

 Ingredients:

Chicken Thigh/breast mince-1 lb
Small Onion-1
Yoghurt-1 tbsp
Crushed Ginger-2 tsp
Crushed Garlic-2 tsp
Green Chillies (jalapenos)-2 chopped
Fresh Coriander -1/2 cup chopped
Mint -1/2 cup chopped 
Plain bread crumbs-3 tbsp
Coarse Ground Semolina-2 cups
Salt-to taste
Oil-2 cups (for frying)

Process:

In a food processor mix all the ingredients except semolina and oil.Make round balls and roll them in the Semolina.Deep fry in batches until nice and golden.Serve hot with Tomato ketchup!


 Look at the menu below for some great ideas for your next 'tailgating party'!!This is one #SundaySupper you do not want to miss!! Hop on twitter at 7pm EST for the live #SundaySupper chat.


The Lineup
Pre Game Warm-ups:
On the Sidelines:
Main Events:
Overtime:
From the Cooler:
Wine Pairings by Wine Everyday

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