Saturday, 27 May 2017

Korma Ahmedshahi #sikandalouscuisine


A fabulous recipe from Nepal though sauf isnt too commonly used in the cuisine there , except maybe in Rana homes. This recipe is from Cooking Delights of The Maharajas by Digvijaya Singh - it's really delicious - and tastes even more exquisite 12-24 hours later . I tweaked measurements and sharing what I did . Enjoy !

500 Grams Mutton- Leg & Shoulder.
125 Grams Ghee.
120 Grams Onions - Slice thin and evenly.
1 Heaped Teaspoon Salt.
120 Grams Curd.
1 Tablespoon Ginger Paste.
1.5 Heaped Teaspoons Coriander Seeds - Powdered.
1 Teaspoon Cumin Seeds Powdered.
1 Teaspoon Powdered Sauf.
2 Black Cardamom Powdered.
20 Black Peppercorn Powdered.
6" Stick Cinnamon Powdered.
10 Cloves/Laung Powdered.
A Pinch of Saffron - Dissolve in a bit of warm water.
Salt.

1. Heat ghee , fry sliced onions till golden brown , then add meat and salt , bhuno a while . Now add just enough water to cook the meat till tender. I added a cup , and baked my meat in the oven tightly sealed for 30 minutes at 150C.

2.Whip curd , add all remaining ingredients , and mix into the now tender mutton. Stir well and cook on dum till curd dries up and only ghee remains. This korma doesn't have a gravy as such , and is delectable !

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

Friday, 26 May 2017

Doddapatre / Ajwain Thambli #sikandalouscuisine


A yoghurt based Karnataka style side dish made using Ajwain lea
​f​
Recipe Credits Smitha Kalluraya 

Doddapatre
​ or commonly called Ajwain 
is used 
​in many a home remedies -
 cold 
​, ​
cough, asthma , for indigestion ,acidity 
​etc.​ Nandita Amin showed us how the very same leaves can make beautiful chutney and Kadhi . That got me raring to cook something with them as I have two pots 
Doddapatre
​ .

A bit of Google and I reached 
Smitha Kalluraya
​ blog where she posted a superb ​
​Doddapatra (Ajwain Leaf)  Tham​bli . 
Thambli 
​she explains is a 
very traditional Karnataka dish grannys have been making from many years . For better understanding we can term thambli as medicated buttermilk / a type of raita / cold soup .
Back to the recipe ! 

​Ingredients:
10 - 12 Dodda Patre / Karpooravalli leaves/ Ajwain leaf
1 .5 Cups Sour Curd.
1 Teaspoon Ghee.
1/4 Cup Grated Coconut.
Salt.

Spice Mix
1 Teaspoon Cumin Seeds.
3 - 5 Black Peppercorn
1 Green Chilly
For tempering
1 Teaspoon Ghee.
1/2 Teaspoon Mustard Seeds.
1/2 Teaspoon Jeera.
5 to 6 Curry Leaves.
1 Broken Red Chilli 
1.Clean , wash and roughly chop ajwain leaves .
2. In a pan add few drops of ghee and roast jeera,pepper and green chilli.Fry for a minute.Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.Remove from the flame and keep aside to cool.

3. Grind leaves -spice mix ,coconut and salt to a very smooth paste in a mixer by adding little water.Pour the mixture to a bowl and add buttermilk / curd .Mix well.Adjust the consistency as required. The consistency should be thin
​.​


​4. ​
Heat the remaining ghee in a small pan.Add mustard seeds and jeera ,when it splutters add curry leaves .Pour the tempering on the thambli .

Serve doddapatre tambli in room temperature with hot steaming rice or relish as such as a drink.


Atul Sikand

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

Thursday, 25 May 2017

Curd Rice Two Ways #sikandalouscuisine


​These days I eat lots of curd rice ​- its delicious , light and cooling . I use the coarse Goan rice or red South Indian rice whenever possible. On Sharmistha's curd rice post Alphosa Alphonsa Motha shared a great tip - boiling rice in milk for curd rice . Well I took her tip and it made all the difference .

I essentially use a recipe from COOKING AT HOME WITH PEDATHA , but incorporated Alphonsa's tip .

Basic Curd Rice

1 Cup Rice.
2 Cups Milk.
1/2 Cup Water.
​1.5 To 2 Cups Yogurt.
​1-2 Tablespoons Pomegranate.
Oil.
Salt.

The Paste- Grind the three ingredients :
1/2 Teaspoon Mustard Seeds- Soak in 1 tablespoon water for 10 minutes.
2-3 Green Chilies.
1 Sprig Coriander Greens.

The Tempering:
1 Teaspoon Split Black Dal.
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Hing.
Whole Chilies - Not in recipe.
Curry Leaves - Not in recipe.

1. Soak rice in milk and water for about 1 hour , then pressure cook rice till done. The cooking time will vary - basmati will cook fast , thicker grains like I use take longer. The amount of liquid used will also vary with the type of rice you use .You also must cook rice till its more than soft and mash it a little.

2. Whisk yogurt , add salt and ' paste ' . mix this into the rice.

3. Heat oil , add dal , when dal turns golden tip in and splutter mustard seeds , add hing , dried chilies and curry leaves if using. Add this to the curd rice.

4. Garnish with Pomegranate.

Curd Rice Variation With Vegetables :


Make the curd rice as above , then add :
2 Tablespoons Grated Carrots.
3 Tablespoons Grated Cucumber.
1/2 Tablespoon Chopped Dhania Greens
Adjust salt and chilies . Serve .


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

Wednesday, 24 May 2017

Fried Spiced Prawns #sikandalouscuisine


A nice and easy finger food - needs no advance prep as such . Here I fried a few stems of curry leaves in oil first . This infused some flavors into the oil , and also gave me nice crunchy cruuy leaves for garnish , and they taste great too. Recipe is more or less andaaz .
10 Large Prawns - Keep tails.
2 Stems Tender Curry Leaves
Rice Flour For Dusting.
Make Paste:
1/2 Teaspoon Garlic.
1/4 Teaspoon Ginger.
1/2 Teaspoon Jeera Powder.
Chilies To Taste.
1/2 Teaspoon Garam Masala.
1 Tablespoon Lemon Juice.
Salt.
1. Clean prawns , make a shallow clit along the backbone . Marinate prawns in the above semi dry paste.
2. Heat oil , tip in curry putta stems - remove in 10 seconds and set aside.
3. Dust Prawns in rice flour - lightly coating - you not looking to make a pakora.
4. Deep fry prawns for 1 minute - Strain and rest prawns for 2-3 minutes.
5. Garnish with Curry leaves.
sikandalous cuisine members in Delhi/NCR can go online to www.lionfresh.com to buy these prawns and other stuff and avail of a 15% discount by typing in SIKANDALOUS in the discount tab while checking out . The quality was excellent !
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Tuesday, 23 May 2017

Moong & Dhuli Arhar Dal #sikandalouscuisine


A good dal and rice is all I need to make my meal . Good dals are often a challenge , especially as we tend to complicate the tarka with too many ingredients and go the pyaaz tomato route halfway to a subzi !This mixed dal I keep the tarka as simple as possible , and it tastes delicious.

100 Grams Moong Dal
100 Grams Urad .
1/2 Teaspoon Haldi.
1 Heaped Teaspoon Dhania Seeds - Lightly roast and crush coarsely.
8-10 Cloves Garlic Chopped.
Dried Red Chilies - Optional.
A Pinch of Hing - Optional , I love it.
Dhani Greens - Mainly stems.
Salt.
Ghee

​1.Soak dals for an hour with haldi and salt - Pressure cook till done .
2.
When ready to serve , heat ghee , add garlic , as garlic begins to brown tip in hing and dried chilies if using .Pour tarks over dal . Give one boil , take off heat and add half the dhania greens , stir and leave covered for 5-6 minutes. Dhania too will infuse dal beautifully. Garnish and serve !

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