Wednesday, 20 September 2017

Malabar Attierchi Curry #sikandalouscuisine


Recipe from 101 Kerala Delicacies by G.Padma Vijay
An aromatic and delectable mutton curry , the photograph does no justice to the recipe unfortunately .

500 Mutton Cubed.
1 Cup First Extract Coconut Milk.
6 Onions Sliced.
2 Teaspoons Curry Leaves.
1 Teaspoon Coriander Seeds.
1 Teaspoon Jeera Seeds.
3 Red Chilies.
1/2 Teaspoon Pepper.
6 Cloves.
1 Teaspoon Garam Masala
5 Flakes Garlic.
5 Green Chilies.
1" Ginger.
1 Teaspoon Salt.
1/2 Cup Coconut Oil

1. Roast seeds, cumin seeds , red chilies , cloves , pepper , curry leaves
2. Grind ginger garlic and green chilies.
3. Saute sliced onions , when light brown add mutton and bhuno 4-5 minutes.
4. Add 2 cups hot water and simmer covered till mutton is nearly done.
5. Add all the roasted powders and pastes , coconut milk , garam masala and salt and cook till mutton is tender.
6. Garnish with 2 teaspoons grated and roasted coconut.

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.#asianhawkersmarket #sikandalouscuisine#veebaasianhawkersmarket
Administrator & Owner Sikandalous Cuisinehttps://www.facebook.com/groups/325180622895/
Follow Me on Instagramhttps://www.instagram.com/atul_sikand/

Monday, 18 September 2017

Chili Chicken #sikandalouscuisine


This recipe is from All Under Heaven - Recipes From 35 Cuisines of China. The book itself is a fabulous read with many doable / adaptable recipes , here is one from The Central Highlands - easy and made for our Indian palates .

The recipe calls for an easy Guizhou Chili Paste , I substituted Thai chilies with the regular dried red ones we use and it  tasted just great .

Chicken & Marinade :
1/2 Chicken.
2 Tablespoons of Rice Vinegar.
2 Tablespoons of Guizhou Chili Paste.
2 Tablespoons Soy Sauce.
1/2 Cup Cornstarch.
1/2 Cup Peanut Oil.

Sauce:
2 Tablespoons Guizhou Chili Paste.
2 Tablespoons Sweet Soy Sauce - or use regular soy sauce + 2 teaspoons sugar.
1/4 Cup Water.
Leek / Spring Onions Cut into 1" Pieces.

Guizhou Chili Paste:
1 Cup Thai Chilies Stems Removed - I used Dried Red Chilies.
1/2 Cup Chopped Garlic.
1/4 Cup Chopped Ginger.
Salt.
Pepper.
1 Cup Peanut Oil Divided.

Blend all the ingredients with half the oil to a smooth paste. Heat the balance oil , slow cook the paste just till you see some oil.Cool and refrigerate.

Lets Get Cooking:
1. Fry marinated chicken pieces in oil till done - will takes 3-4 minutes. Drain and set aside.
2. In a wok , prepare the sauce by heating oil , adding Guizhou Chili Paste , and then soy , sugar and water .Bring to a rapid boil , reduce , adjust flavors , add in  chicken and leek/onions and cook 3-4 minutes.

This was so delicious and Guizhou Chili Paste is worth making and keeping - one taste of it and you will be hooked!

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
Follow Me on Instagram https://www.instagram.com/atul_sikand/

Saturday, 16 September 2017

Chettinad Prawn Masala #sikandalouscuisine


A wonderful recipe from The Chettinad Kitchen , no coconut is used here . The recipe is very simple , the tempering develops beautiful flavors in these dish.

Tempering:
1 Tablespoon Oil.
2-4 Torn Curry Leaves.
1 Teaspoon Crushed Fennel.

500 Grams Prawns.
1/2 Cup Chopped Onions.
1/2 Cup Chopped Tomatoes.
4-5 Garlic Cloves Chopped .
2 Tablespoons Minced Ginger.
1/2 Teaspoon Haldi.
1 Teaspoon Red Chili Powder ( color )
1/2 Teaspoon Jeera Powder.
Salt.
1 Teaspoon Black Peppercorn Crushed.
1/4 Cup Dhania Greens.

1.Heat oil add curry leaves and fennel seeds. After a few seconds onions tomato ginger and garlic along with haldi ,chili powder ,cumin and black pepper, saute till you see oil, dont brown the onions.
2. Add 1/2 cup of water , cover and simmer for 3-4 minutes , flavors are developing now .Increase heat to maximum , add in prawns and give a good bhuno for 2-3 minutes till prawns are done. Stir in dhania greens.
3. Cook another minute.
This is a simple and delicious dish and doesnt have gravy , just masala.


Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
More About My Work At , http://sikandalous-cuisine.blogspot.in/
​Follow Me On Instagram: atul_sikand​

Thursday, 14 September 2017

Spicy Prawns With Pasta #sikandalouscuisine


A nice and easy recipe spicy , garlicky and delicious.

2 Serving Portions Spaghetti.
2-3 Tablespoons Olive Oil Divided
15 Prawns.
1 Tablespoon Minced Garlic Divided.
Chili Flakes To Taste.
1 Medium Onion Minced.
1 Cup Tomato Puree.
A pinch of Italian Seasoning.
50 Ml Cream.
50 Ml Pasta Water.
Fresh Basil.
1-2 Tablespoons Grated Parmesan ,Optional.

1. Boil pasta as per packet instructions , drain and retain some water.
2. heat some olive oil , add some chili flakes and garlic saute till garlic begins to sweat then tip in the prawns and saute for just under a minute till they change color.Set aside.
3. In the same wok , add balance oil , tomato puree , onions garlic herbs chilli flakes and salt . Simmer covered on low till you see some oil.
4. Add in pasta water , adjust taste - this will be your final flavor .
5. Return prawns to the pan , finish cooking for about 2 minutes , stir in cream , taste and serve on the pasta , or as I did add pasta to the prawn sauce cooking a minute or so to spread the sauce evenly and bring in flavors.
6. When plated , sprinkle the cheese if using .

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Tuesday, 12 September 2017

Muttai Kulambu / Eggs In Spicy Tamarind Gravy #sikandalouscuisine


Recipe adapted from Chettinad Kitchen

4 Boiled Eggs.
1/2 Cup Chopped Tomatoes.
1/2 Cup Finely Chopped Onions.
1/2 Cup Tomato Puree.
1 Tablespoon Minced Garlic.
1/2 Teaspoon Red Chili Powder.
1 Teaspoon Freshly Ground Black Peppercorn.
1/2 Teaspoon Haldi.
Green Chilies To Taste.
1 Teaspoon Garam Masala.
1 Teaspoon Thick Tamarind Paste.

The Tempering:
1" Cinnamon.
1 Bay Leaf.
Curry Leaves.
1/4 Teaspoon Methe Seeds.
1/2 Teaspoon Crushed Jeera Seeds.
1 Teaspoon Fennel Seeds - Lightly Pound.
1/2 Teaspoon Urad Dal.

1. Make slit in boiled eggs , apply haldi on them , and lightly saute whole eggs. Set aside.Recipe didnt call for sauteing. 
2. Add more oil in the wok , when hot add in all the tempering ingredients till dal is golden - 30 seconds , then add red chili powder to infuse color.
3. Immediately tip in tomatoes , onions and garlic along with green chillies , haldi , black pepper and salt.Cook covered till onions soften , not colored.
4. Add tamarind and 1/2 cup water , bring to a boil . Tip in eggs , saute for 4-5 minutes.Adjust flavors.
The tempering ingredients create a fabulous flavor in the gravy - a signature and delicious Chettinad Egg Curry.


Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
More About My Work At , http://sikandalous-cuisine.blogspot.in/