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Technical data of the sonisfood.com

Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host sonisfood.com. Currently, hosted in United States and its service provider is Incapsula Inc .

HTTP Header Analysis

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DNS

HtmlToText

soni's food indian inspiration! follow home about me recipes media contact green tea (matcha) mochi cake 15 | 05 | 2018 by soni sinha i don’t know if i ever told you this, but i’m obsessed with matcha (green tea) and matcha flavored products.our whole foods has self-serve mochi bars (bite sized ice cream) with different flavors to choose from-my favorite section in the whole store! my favorite drink these days is the matcha green tea latte from starbucks. so good! much to my excitement an asian store recently opened in my area and if you don’t find me at my house then you know where to look! one of my all-time favorite things to buy at the store are the japanese rice cakes (mochi) with various fillings. i particularly love the matcha mochi given my love for all things matcha. i also love the flavor of the sweet rice flour and its glutinous texture that makes eating the mochi an indulgence.i spotted matcha green tea powder at trader joe’s the other day and picked it up. they’re easily available on amazon too these days. the next thing i knew, i was scouring the web for some easy recipes and found this one on food and wine. the closest thing to a store bought rice cake is this beauty that i’m sharing with you today. be ready to be blown away with the flavor and texture here. its insanely delicious and i’m so glad that i don’t have to run to the stores every-time to satisfy my mochi cravings (that are quite frequent!). the green tea flavor is prominent enough (just the way i like it) and it’s perfectly sweet for my tooth. the sweet rice flour easily available at your asian grocers gives these cakes their sticky sweet consistency and texture.i love the chewy edges! the lack of eggs and dairy in these bars make these the perfect vegan dessert with the added health benefits of the mactha green tea powder that’s known for its antioxidants and other healing properties. if you’re a matcha green tea lover like me then go ahead and try this recipe today. you’ll be pleased that you did! enjoy. print green tea (matcha) mochi cake ingredients 1 1/2 cups sweet rice flour 1 cup sugar 1/2 teaspoon baking powder 1 1/2 teaspoons matcha powder 1 cup water 3/4 cup coconut milk 3/4 teaspoon vanilla extract instructions preheat the oven to 275°. grease an 8-inch square cake pan. in a bowl, whisk together the rice flour, sugar, baking powder and matcha powder. in a separate bowl, whisk together the water, coconut milk and vanilla extract. pour the wet ingredients into the dry ingredients and whisk until smooth. pour the batter into the pan and bake for 70-80 minutes, until the top is set. remove from oven and let it cool. cut into squares and enjoy. 3.1 http://www.sonisfood.com/2018/05/green-tea-matcha-mochi-cake.html www.sonisfood.com lemon tart with shortbread crust 27 | 04 | 2018 by soni sinha spring is finally here and a myriad of colors from spring flowers are everywhere. i love our streets lined up with beautiful cherry blossoms and it’s such a pretty sight. there’s something about lemons too that gets me all excited in spring! i start craving for that fresh lemony taste in almost everything that i eat.a good squeeze of lemon is a standard in my salad and my sauces these days and i love that little tang in every bite.that fresh fragrance just brightens up the day for me. so, i decided to bake a lemon tart to embrace the flavors of spring. i have to tell you that this is one hell of a dessert that’s so decadent, rich and lemony with the zest and juice, that you’ll keep going for seconds and thirds! the crust has a rich shortbread like texture that makes it irresistible.just let it chill in the fridge for sometime to set and you’ll get a clean slice to enjoy. this was my first try at making a lemon tart from scratch and i looked up a few recipes on the web. i settled on this one since it didn’t use as many eggs or cream as some of the others and decided to give it a try. i cut down on the sugar and did add an extra egg since i have a 10 inch pie dish and had to increase the amount of the filling just a little bit. nonetheless it turned out lip-smacking d e l i c i o u s!! as i’m writing this post i have a slice of this beautiful tart right in front of me and the fresh lemony aroma is filling up my room. i cannot get enough of this beauty.the flavors scream spring and if you’re a lover of lemon desserts then you’re going to love this one for sure.enjoy! print lemon tart with a shortbread crust ingredients for the crust all purpose flour-1 3/4 cups sugar-1/2 cup butter-3/4 cup room temp vanilla-1/2 tsp salt-a pinch for the lemon filling large eggs-4 lemon zest-1 tbsp freshly squeezed juice of 3 lemons sugar-1 cup all purpose flour-1/2 cup instructions preheat the oven to 350 degrees. in a mixing bowl of a stand mixer using a paddle attachment mix butter, sugar, vanilla and salt until smooth.add flour and mix until the mixture starts to form a dough.press the dough into a 10 inch tart pan.bake for 10 mins.remove from the oven and cool completely. in a mixing bowl using a hand blender mix the eggs,lemon zest and juice,sugar and flour until all smooth and pour over the cooled crust.bake for about 30 mins until its set and the edges are slightly brown. remove from the oven and let it cool completely.chill the tart in the fridge and sprinkle powdered sugar before serving. 3.1 http://www.sonisfood.com/2018/04/lemon-tart-with-shortbread-crust.html www.sonisfood.com goan vegetable curry 23 | 03 | 2018 by soni sinha we lived four hours away from goa and my parents had many konkani speaking friends from the region, some of whom would often invite us for dinner and vice versa. as a kid, i loved trying different foods and flavors and have been lucky enough to live in various places that enabled me to experience that. dad was in a transferable job and we moved a lot. my childhood food memories revolve around many such moments that have stayed with me all these years. i remember the first time that i tasted a goan curry at one of our family friends’ and it was unlike anything i’d ever eaten! the smooth coconut-based sauce flavored delicately with spices and curry leaves was a flavor explosion in my mouth!once home i’d pester mom to make it for us and she finally got the recipe from one of her friends. i’m sharing the recipe with you today as i reminisce all the delicious food i’ve had growing up. i’ve often made this recipe with prawns and chicken but this is the first time that i’ve tried it using vegetables and it did not disappoint at all. the vegetables get coated with the delicious spice paste while gently simmering in the creamy sauce and hunger pangs start to set in! its difficult to not want to eat it right away. the color here comes from the addition of the dry kashmiri chili easily available at your local indian grocers. i’ve also used tomato paste for extra color and flavor. the base of the sauce is the spice paste made with fresh grated coconut (available in the frozen section of your indian grocer) along with cumin, coriander, peppercorns, ginger, garlic and tamarind paste. once you have the paste ready its just a matter of heating it up a bit for the flavors to come through. since we’re making our own spice paste here, the flavor is very fresh and tastes a thousand times better. the coconut milk (full fat and not the skimmed) adds a lovely creaminess that brings this dish together and makes it so comforting. all you need is some hot steaming rice to indulge. enjoy! print goan vegetable curry ingredients 2 cups cauliflower florets (cut them smaller) 1 1/2 cup carrots peeled and diced 1 1/2 cup potatoes peeled and diced 2 small onions finely chopped 1 medium tomato diced 1 tbsp tomato paste water-1/2 cup coconut milk-3/4 cup 8-10 curry leaves coconut oil-2-3 tbsp for the spice paste 5 cloves garlic 1 1/2 inch ginger 2 tsp coriander seeds 2 tsp cumin seeds 1 tsp tamarind paste (available at your indian grocer) 1/2 tsp turmeric 1 tsp whole peppercorns 8-10 kashmiri chili 1/

URL analysis for sonisfood.com

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http://www.sonisfood.com/category/vegetarian
http://www.sonisfood.com/category/entree-2
http://www.sonisfood.com/category/dessert
http://www.sonisfood.com/category/holidays
http://www.sonisfood.com/category/vegan
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Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: SONISFOOD.COM
Registry Domain ID: 1750371697_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.fastdomain.com
Registrar URL: http://www.fastdomain.com
Updated Date: 2015-11-03T14:58:23Z
Creation Date: 2012-10-06T21:47:32Z
Registry Expiry Date: 2020-10-06T21:47:32Z
Registrar: FastDomain, Inc.
Registrar IANA ID: 1154
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS1.BLUEHOST.COM
Name Server: NS2.BLUEHOST.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-10-11T20:17:52Z <<<

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  REGISTRAR FastDomain, Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =sonisfood.com

  PORT 43

  TYPE domain

DOMAIN

  NAME sonisfood.com

  CHANGED 2015-11-03

  CREATED 2012-10-06

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  NS1.BLUEHOST.COM 162.159.24.80

  NS2.BLUEHOST.COM 162.159.25.175

  REGISTERED yes

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