Wednesday, 26 July 2017

Kerala Mutton Biryani #sikandalouscuisine

Let me start by saying this is one of the most delicious biryanis I have eaten - its full of spices , with a hint of spice , read chilies. Now follows all the gyaan , do read !
A  friend form North Kerala shared this recipe and insisted I use only Kaima Rice for this biryani. I headed to Rama Stores in Delhi and picked up this rice. Kaima is a short grained thin rice and traditionally  is used in Thalassery  Biryani . This rice is delicious on its own plain boiled and eaten with just ghee. Here in the biryani , it created magic in my wok !
A word of caution - Spice like cardamom , cinnamon , laung that we get in the North arent as aromatic or fresh most of the time - so perhaps we should keep that in mind when reading recipes ...Same applies for chilies , specially black peppercorn , mace , nutmeg and garlic. 
While serving the biryani , spoon it out carefully without mixing to preserve the different layers of flavors  ( I wasnt too good at that )- The rice here is cooked in a aromatic stock and has its own distinct flavor.
Step 1:
500 Grams Mutton - Pressure cook in 3 cups water adding :
2 Teaspoons Vinegar.
1 Bay Leaf.
4 Green Cardamon.
5-7 Black Peppercorn.
1" Cinnamon.
Pressure cook the above till mutton is nearly done - I slow cooked covered on low .Strain mutton , reserve the stock.
Step 2:
2.5 Cups Kaima Rice , no need to soak .Cook 4 cups of stock with mint leaves and salt as required till 75% done .
Step 3:
1 Cup Onions - Slice thin and fry in ghee till light golden.
1/2 Cup Fried Onions - For Layering & Garnish , fry a bit darker.
Step 4:
Grind to a smooth Paste MASALA 1:
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
7 Mild Green Chilies .
2 Dried Red Chilies - Not in recipe.
1 Star Anise.
1 Teaspoon Khas khas.
1 Teaspoon Sauf
1 Tablespoon Minced Coriander stems.
Step 5:
Grind To A Smooth Paste MASALA 2:
5 Cashew Nuts.
5 Raisins.
5 Laung.
1” Cinnamon.
2 Slivers Mace.
5-6 Pudina Leaves.
3 Curry Putta.
3 Green Cardamon.
Step 6:
Add MASALA 1 to fried onions , add 1/2 Cup chopped tomatoes and bhuno gently till tomatoes are pulpy.Add mutton and saute 3 minutes.
Step 7:
Add MASALA 2 - saute 3 mins. Add 1/4 cup or so thick curd whipped. Cook till Korma is well combined.
Step 8:
In 1/3d Cup warm milk dissolve a generous pinch of saffron and a teaspoon of ghee.
Layering The Biryani :
Alternatively with rice and Korma with generous drizzles  of a mixture of saffron dissolved in some milk and ghee sprinkle some mild garam masala. Sprinkle some fried onions and mint .Do this for each layer .Top layer Garnish with fried cashew ( I forgot )  and fried onions and sprinkle the balance of the saffron milk.Bake sealed in a 180 ° oven for about 20-25 minutes.
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine 
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Tuesday, 25 July 2017

JhatPat Palak #sikandalouscuisine

A rustic dish , kept simple the flavors come through beautifully .

300-350 Grams/ 1 Large Bunch Palak - Coarsely chopped.
2-3 Broken Dried Red Chilies.
1 Teaspoon Sarson / Mustard Seeds .
1 Teaspoons Chopped Garlic.
1 Teaspoon Minced Ginger.
A Pinch of Haldi.
A Pinch of Hing.
Oil - I used Mustard Oil.

1. In boiling water add  1/2 teaspoon sugar , blanch palak not more than 30 seconds , then plunge into an ice water bath to prevent further cooking .Sugar in boiling water helps greens retain their color. When cool , squeeze palak of ALL water - Set aside.

2. Heat oil , add mustard seeds , dried red chilies and hing , then tip in ginger garlic - allow both to just soften , not color . Now add haldi and then palak with salt.

3. Raise heat to maximum and saute palak 3-4 minutes to coat with masala , lower heat and cook covered for just 2 minutes. You arent looking for some mash type of palak !

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket 
​# sikandalouscuisine ​

Administrator  & Owner Sikandalous Cuisine 
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Sunday, 23 July 2017

Kala Channa Sundal #sikandalouscuisine

Recipe Credits Raks Kitchen

I had saved this superb recipe a few months ago and finally got around to making it - make it we did , two days running , it's that good.Adjust the spice level to your taste , I am sure you will love this too .

1 Measuring Cup Kala Channa .
Salt - As needed
Asafoetida - 1 pinch
Grated Coconut -1/2 Cup - Grate from the small hole.

To Roast & Powder
1 Tablespoon Channa Dal.
1 Tablespoon Coriander Seeds
1 Teaspoon Black Peppercorn,
1 Teaspoon Jeera.
2-4 Dried Red Chilies.
Asafoetida - A pinch.
1 Teaspoon Oil.

To Temper
2 Teaspoons Oil.
1 Teaspoon Mustard Seeds.
1 Teaspoon Urad Dal.
Curry Leaves.

1. Wash and soak channa for 3-4 hours.I add hing and salt at this stage to infuse flavors.Pressure cook till done , you want them firm.Drain.
2.Heat oil , splutter mustard seeds and urad dal , then tip in hing , dried and broken red chilies and curry leaves.
3. Add in cooked channas , lightly bhuno for 3-4 minutes , now add in roasted masala and coconut. Cooke 3-4 minutes.Adjust flavors.
This is eaten at room temperature and is a super delicious.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 
More About My Work At ,

Friday, 21 July 2017

Anda Bharvan Karela #sikandalouscuisine / Karelas Stuffed With Egg Masala

Anda Bharvan Karela #sikandalouscuisine
Karelas Stuffed With Egg Masala 

This dish is truly sikandalous ! I conjured up the recipe at 10 in the morning, so I can't even blame this outrageous combination on alcohol ! What it turned out to be was delicious . Karelas have never tasted so good.

6 Medium Sized Karelas.
For The Stuffing:
Mustard Oil.
1 Teaspoon Mustard Seeds.
Few Curry Leaves.
Chopped Green Chilies.
1 Onion Chipped.
1 Large Tomato Chopped.
1 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1 Teaspoon Sambar Powder.
1/2 Teaspoon Sauf Powder.
1.5 Teaspoons Dhania Powder.
2 Large Eggs Whipped.

For The Gravy:
1 Large Onion - Chopped.
2 Tomatoes Pureed.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1 Teaspoon Red Chili Powder.
1/2 Teaspoon Garam Masala.
1/2 Teaspoon Haldi.
Balance of the Stuffing.

Make Egg Masala Filling:
1. Scrape and salt karelas after making a slit . Remove seeds.Wash well after 15 minutes.Pat dry.
2. Heat mustard oil , splutter mustard seeds , then tip in torn curry leave and green chilies. After 10 -20 seconds add ginger garlic and then onions . Lightly brown onions , add tomatoes along with all masalas .Cook on low till tomatoes are soft.
3. Whip up eggs , add to this masala and proceed to make a dry egg bhurji.Taste and adjust flavors.
4. Stuff karelas with this egg masala , lightly tie and saute with minimum oil on low till done but firm.
5. Save the egg masala thats leftover.

Make Gravy:
6. Heat oil , add onions, garlic ginger , saute till onions are soft , now add in chili powder , haldi and salt , cook covered till your gravy is done. Add garam masala .Taste .
7. To the gravy add sauteed karels and simmer for 4-5 minutes for karelas to take in gravy flavors , also add in balance egg masala . You are looking for a luga lipta dry gravy here .

This was delectable ! Will be made very often for certain.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 
More About My Work At ,

Thursday, 20 July 2017

Imam Bayildi #sikandalouscuisine

Surekha Tahsin had posted this classic Turkish recipe a few days back - something that was on my ' must make ' list for ages and ages but I never got down to till now - her beautiful post was the inspiration and this recipe is by Ozlem Warren in her blog ozlemsturkishtable .

The aubergines are gently poached in this dish with a generous mixture of onions, tomatoes and garlic. 

2 Large & Slim Aubergines / Baingans.
1 Large onion - Halve & thinly slice.
3 Tomatoes - Finely chop.
3-4 Garlic - Finely chop.
Bunch of Parsley - Finely chop.
4 tablespoons Olive Oil.
Juice of Half Lemon.
2 Teaspoon Sugar.
1 Teaspoon Dried Mint - I used fresh mint leaves.
Salt & Black Pepper To Taste.
Extra Regular Oil - To fry baingans.

Using a vegetable peeler, peel the aubergines length ways in zebra stripes, then cut the eggplants / aubergines in half lengthways. In each half of eggplant, cut a deep split length ways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end- This aids in cooking and balance I suspect .

Sprinkle salt (this will help the moisture come out) over the eggplants and leave for about 10-15 minutes to leach out the moisture and bitter juices of eggplants. After that, thoroughly drain and pat dry the eggplants with paper towel to get rid of this moisture, otherwise they will be soggy.

Heat some oil in a deep sided pan. Place the eggplants in the oil and shallow fry quickly on both sides until they are softened and have a golden brown color. Place some paper towels on a tray and transfer these eggplants there; the paper towels will absorb the excess olive oil.

​The Filling:​

Stir in the sliced onions and garlic in a bowl, add 2 tablespoons of olive oil, dried mint, salt and ground black pepper to taste. Knead this mixture with your hands for the dried mint and seasoning to blend well (this will also help the onions to soften). Stir in the tomatoes and parsley to the mixture and combine well.

Lift the eggplants to a chopping board and open up the split in the middle to create pockets. Spoon the mixture into these eggplant pockets, packing it in tightly so that all of the filling is used up (if you have any left over filling, I would simply cook them in the same pan next to these eggplant pockets).

Place the stuffed eggplants side by side in a wide, heavy pan. Mix the remaining olive oil with ½ cup water, lemon juice and sugar and pour it over the eggplants.Cover the pan with a lid and place over a medium heat to get the oil hot and create some steam. Once the cooking liquid is hot, cook the eggplants for about 45-50 minutes. Once cooked, they should be soft and tender, with a little of cooking liquid left in the bottom of the pan.

Leave the eggplants to cool and rest in the pan for the flavors to settle, then carefully transfer them to a serving dish and spoon the oil from the pan over the eggplants. Serve at room temperature or cold, with a wedge of lemon aside and extra garnish of parsley over them.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 
More About My Work At ,