Wednesday, 23 August 2017

Farsi Masu - Mutton Cooked With Pumpkin #sikandalouscuisine


Pumpkin is known as ' Farsi ' in the Nepalese language . This recipe is a beautiful blend of slow cooked mutton with tender green pumpkin .Adapt the level of spice to suit you taste .Like all tasty stuff , this dish too tastes great when you turn a blind eye to the amount of 
​mustard ​
oil used .

​50​
0 Grams Mutton.
​50​
0 Grams Tender Green Pumpkin 
​-​C
hopped 
​ unpeeled ​
​in 1/2 " cubes​
.
​2​
 
​Medium Sized ​
Onion
​s​
 Chopped.
​1 Heaped​
 Tablespoon Ginger Paste.
​1 Heaped​
 Tablespoon Garlic Paste.
A
​ pinch of Methi Seeds.
1 Teaspoon Ajwain.
1
​" Cinnamon.
2 Black Cardamom Bruised.
1-2 Tej Putta.
2 Teaspoons Coriander Powder.
1 Teaspoon Kashmiri Red Chili Powder.
1/2 Teaspoon Haldi
Salt.
3 -4 Green Chilies ( Left whole with a slit )
2-3 Sprigs Green Coriander ( Left whole not chopped ).
150 -200 Grams Mustard Oil

​1.​
Mix the haldi , salt , red chilli ,garlic and ginger , rub 3/4ths of the mixture on the mutton , set aside 
​3​
0 minutes. 
​2. ​
In smoking 
​mustard ​
oil ( 200 Ml ) splutter the methi and ajwain seeds 
​, cardamon , cinnamon and tej puttta ​
then add onion , cook till 
​onions ​
brown
​. At this stage ​
add the mutton . Se
​ar​
 over high heat till mutton changes color 
​and ​
then cook 
​covered ​
over low heat in it's own juices . Cook till mutton is 3/4ths done .
​3. ​in 1/2 cup water mix b
alance Ginger Garlic 
​chili ​
Paste 
​with coriander
 coriander powder 
​- ​
make paste and set aside.

​4. ​A
dd the pumpkin along with the balance masala paste. Cook 
​t​
ill oil begins to separate then add 1/2 cup water
​ add the green chilies and sprigs of dhania ​
 and 
​give one whistle in the pressure cooker ​.Allow pressure to drop on its own.
​You can make this with a semi gravy , or luga lipta as I have made here - this is delicious . ​
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/

Katla / Rohu Hara Masala Fry #sikandalouscuisine


A simple no fuss recipe which turned out just perfect .

Ingredients:
400-500 Grams Katla/Rohu Pieces.
1-2 Sprig Curry Putta.
6-7 Thin Lemon Slices .
A few Whole Green Chilies With Slits.
2-3 Tablespoons White Oil or Coconut Oil.

For The Masala :
Make a coarse paste of the ingredients mentioned below : 
1/2 Coconut.
1/2 Cup Dhania Greens.
6-8 Green Chilies.
6-8 Cloves Garlic.
1 Teaspoon Yellow Mustard Seeds.
1 Teaspoon Black Mustard Seeds.
Salt.

1. Make paste - Set aside 30 minute for flavors to develop ,then  taste it and figure out what you need to adjust. This paste will flavor your fish.  
2. Apply paste thickly on fish , set aside for 20 minutes or so.
3. Heat oil , sprinkle curry leaves on the hot pan, let them flavor the oil , then add lemon slices and whole green chilies. After 30 seconds or so place the fish on the pan randomly , covering some leaves , lemon slices and chilies.
4. Fry fish 2-3 minutes undisturbed on medium heat.Then gently turn over the fish , fry another 2 minutes.
This was fingerlicking good.


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, 22 August 2017

Sfouf #sikandalouscuisine


Baking Time:
 40 minutes. Set 180C
A big thank you to Manjula Natrajan for posting this delicious cake and inspiring me to make it too. This recipe is from Thebrownieboxblog and is different from what was shared - you can make this with water and avoid milk.
The texture tells you how perfect this was .
Ingredients:
1 cup boiling water.
1 Cup Milk.
2 Tablespoons aniseed.
2 cups fine semolina flour.
2 cups all-purpose flour, sifted
2 tablespoons turmeric powder
1 tablespoon finely ground aniseed (you can use a spice grinder)
3 teaspoons baking powder
1 3/4 cups sugar - Powder it after measuring it.
1 cup canola oil (or vegetable oil)
2 tablespoons Tahineh (sesame paste)
Blanched Almonds, halved (for decoration – you can substitute with pine nuts or 1/4 cup toasted sesame seeds)
Directions:
1. Boil water then add the aniseed and let steep for 10 minutes.
2. Strain tea and put aside to cool a little bit.
3. Preheat oven to 180ºC (355ºF)
4. In a large bowl, mix the fine semolina, flour, turmeric powder, ground aniseed, powdered sugar and baking powder until homogeneous.
5. Add oil , 1 tablespoon Tahini paste , milk and tea/sugar mixture to the dry ingredients, then mix well. The batter will be slightly thick.
6. Cover the bottom and sides of a 28 cm (11 inch) round pan (or a rectangular pan) with 1 tablespoon Tahineh.
7. Decorate with blanched almonds (or substitutes – above)
8. Bake for 40 min, or until a toothpick inserted comes out clean.
9. Let cool in the pan for 30 min then invert on a wire rack.
10. Cut into square or diamond shapes, and store in an airtight container.

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/

Monday, 21 August 2017

Ragi Flakes - Chidwa & Poha #sikandalouscuisine


A big thank you Imran for introducing me to these delicious Ragi Flakes via your post - I went online and bought a few packets of Ragi , Jowar and Bajra flakes- a great alternative to eating rice poha which I love . 
I can honestly say these ragi flakes made an even more delicious Poha and oil free chidwa . Here is what I did.

Ragi Chidwa:
In a hot pan , without adding oil , dry roast some crushed peanuts and torn curry putta leaves till aromatic - say one minute. Now add ragi flakes , roast another minute without adding oil . Take off heat adding salt , sugar and chilies to taste. Cool and eat .
This was delicious and crunchy - you wont buy / make the fried chidwa again !

Ragi Poha:
1 Cup Ragi Poha.
1/2 Teaspoon Rai.
4-6 Tablespoons assorted steamed vegetables cut small.
1 small Onion Minced.
1 Teaspoon Ginger Minced.
Minced Chilies.
Curry Leaves.
Dhania Greens.
Salt.
 
​1. In a strainer wash ragi flakes for 20-30 seconds , set to drain - don't soak in water.
2. Heat oil , splutter rai , add onions , curry leaves , ginger and chilies . When onions get soft add steamed vegetables , salt. Saute 2-3 minutes. Add lemon juice to taste at this stage.
3. Tip in ragi flakes , mix well - they will cook in 1-2 minutes , don't overcook them . They will be nice and light and fluffy . Taste , adjust seasoning , sprinkle dhania greens and mix once and dig in. 
Delicious !


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/

Saturday, 19 August 2017

Katla Doi Maach #sikandalouscuisine


This recipe was given to me by group member Partha or Bong Appetit India , thanks to whom a lot of us get our fish delivered at our doorsteps - cleaned , cut and ready to cook ! 

The recipe was perfect - I must confess I forgot to rub salt and haldi on the fish , I dont know how much of a difference that would make , all I do know is that this tasted delicious .

8 Pieces of Katla - Rub some salt and haldi on them and set aside 10 minutes.
2 Bay Leaves.
1 Cup Curd.
1/2 Teaspoon Haldi.
1/2 Teaspoon Red Chili Powder.
3/4th " Ginger Grated.
4 Tablespoons Mustard Oil.
2 Green Chilies Slit in Half.
3 Medium Onions Make Paste.
1/2 Teaspoon Jeera Powder.
Crushed Garam Masala:
3 Green Cardamon.
3 Cloves/Laung.
1/2 " Cinnamon.
1/2 Teaspoon Sugar.
 
1. In mustard oil shallow fry fish , set aside.
2. In the same oil add bayleaf and crushed garam masala and 10 seconds later add green chilies , ginger and onion paste - cook till light brown.
3. Mix curd with 1/2 cup water , and to that add haldi , salt , red chili powder and jeera powder.
4.Add curd mix to the pan and keep stirring till you see oil.Now add sugar , a cup of water and bring it to a rolling boil.
5. Add fish to the wok , close the lid for 3-4 minutes .

This came out yum  ! 

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/