Wednesday, 30 July 2014

Crumb Fried Chops - Desi Chops With A Twist


I made these chops Desi style - Ghee roast chicken chops and had two still marinating - so figured a change in look and taste would be a good idea and decided to crumb fry them - turned out to be a great decision !

2 Chicken Chops - Mine were large , about 200 grams each.
Marinade :
2 Green Chiles.
2 Dried Red Chilies.
1 Teaspoon Jeera.
1 Teaspoon Black Pepper Corn.
5-7 Cloves Garlic.
4 Cloves / laung.
1 Tablespoon Oil
Salt.
To coat :
1 Egg white whipped  lightly.
Enough freshly made bread crumbs to which I added 1 tablespoon rava.
In a sil butta coarsely ground the above without adding any water , and generously apply all over the chops. Cover with cling and let them marinate for a couple of hours. I kept them overnight. Next day beat up an egg white , dip the chops in it , next coat the chops generously with bread crumbs , gently patting the chops.Refrigerate the chops again for 30 minutes.

Now heat 1/4 "  high oil in a non stick pan , add the chops , cook 3 minutes on medium heat on each side to brown . Reduce heat to minimum and cook chops till done - turning them just once more- total cooking time was 7 minutes on each side for me as my chops were well marinated .
These come out absolutely delicious .



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Wednesday, 23 July 2014

Mutton Black Pepper



The other day I was chatting about the role of spice in cuisine with food writer Marryam H Reshi and we got discussing how Indian Cuisine tends to go the whole hog when it comes to spice - in goes jeera , laung , cinnamon , cardamons of various shapes and color apart from all the chillies and garam masalas etc . That got me thinking and I decided to work with a single spice while making mutton . The end result was a very clean tasting and flavorsome and dish .
500 Grams Mutton.
2 Tablespoons Thick Curd.
1 Heaped Teaspoon Garlic Paste.
1 1/2 Teaspoon Coarsely Crushed Black Pepper ( Adjust )
1 Teaspoon Whole Black Peppercorns.
2 tablespoons Grated Coconut - Sauteed till aromatic and lightly colored then make a paste.
Salt
Curry Leaves
Ghee
Marinate mutton in curd garlic salt crushed pepper and some curry leaves.Cling wrap and leave in the fridge 12-24 hours.
Bring mutton to room temperature . Place the mutton and juices in a pressure cooker and cook for 3 whistles, allow to cool down .
Heat ghee splutter peppercorn and then add more curry leaves.Now scoop out mutton without the stock and bhuno mutton , slowly adding the stock from the pressure cooker .Bhuno covered , for 5 minutes then add the coconut paste and cook another 5 minutes or so till done.Remember bhuno on low always after the initial browning/sealing . Adjust salt.
This no fuss minimum ingredient recipe comes out light and delicious .


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Friday, 18 July 2014

Delhi Gourmet Club's 2nd Anniversary at Indian Accent




















 
 
Ten minutes into the meal when Manish Mehrotra came to our table I told him if anyone was standing outside the dining room they must wonder what was happening inside as , the only sounds that one could hear were ' Oh my God ' , Ohhh is this for real ' ' Aaaah ' etc ..... Every melt in the mouth bite lead to sounds that are perhaps heard in certain movies only ! The meal was that sublime , the ultimate experience in masterly gastronomy .
The master plated 15 courses X 35 individual portions , that is 595 individual plated portions were served and I am not taking into account his famed mini naans - duck stuffed , butter chicken infused , mushroom one etc  , nor his spectacular desserts which included his take on Daulat ki Chaat .To sum it up and let the pics do the speaking - I am very lucky to be heading back on the 21st for round 2 of our celebrations.
Before I sign off , a big special thanks to Chef Shantanu Mehrotra and Chef Rana who worked together with Manish to bring together this evening . All this wouldn't have been possible without he seamless and efficient service - warm and nurturing . Thank you team Indian Accent , for making this so special .


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Tuesday, 15 July 2014

Karela ( Dry ) Curry.



This was given by a friend who's maid who is from Andhra and this is her recipe . Simple and spicy , just the way I like my food.

4 medium Karelas thinly sliced
Chana Dal 1 Tablespoon
2 Tablespoon Coriander seeds
1 Teaspoon Black Peppercorn.
5-7 Dry red chilies
1 Onion -Chopped
2 Tablespoon Tamarind Paste
3 Tablespoons Grated Coconut
Salt - to taste
Add Red Chili Powder ( Optional )

Saute onions till brown, set aside.Saute Coconut till fragrant - cool and grind to paste with onions , add tamarind paste to this mixture.
Saute in a the same wok with a dash of oil all the dry ingredients , grind to powder , and now add to the onion coconut paste.
Heat oil , cook kerelas till done , stir frying them.Now add the paste mixture , cook a few minutes to blend in with the karelas .
This comes out super delicious .


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Saturday, 12 July 2014

Pavakka (karela) Theeyal Adapted


A rich brown, roasted coconut based curry, using small Madras onions , okra, yams or bitter gourd. If you like the bitterness of the karela- you will like this one . I adapted this recipe of Veenu Chopra by adding 2 Tablespoons crushed roasted peanuts and 2 tablespoons grated gur / jaggery at the end . That gave a delicious crunchy with  a hint of sweet bitter taste to the dish.

Dry roast till golden brown: 1/2 cup fresh grated coconut, 1tablespoon coriander seeds, 2 dry red chillies, a few Madras onions. Grind using a little water.
2 karelas ,skin on,thinly sliced ,rubbed over with salt and kept aside for an hour or so
1/2 cup small Madras onions
1teaspoon red chilli powder + 1/2 Teaspoon Kashmiri Chili Powder ( Not in original recipe )

1/2 teaspoon mustard seeds
1 sprig curry leaves
A little tamarind soaked in warm water and juice ( about 2 tablespoons) extracted
1 tablespoon coconut oil
Salt
2 Tablespoons Grated Gur/Jaggery ( not in original recipe ) AND 2 Tablespoons Crushed Roasted Peanuts ( Not in original recipe )

Squeeze water out of karela slices.
Splutter mustard seeds in hot oil, add curry leaves and onions. Stir and add karela. Sauté till almost cooked . Add red chilli powder and salt.Mix in the coconut mixture. Add water and tamarind juice.
When done add 2 tablespoons of grated gur , blend in , adjust flavors and just before serving mix in the peanuts.
Simmer- serve hot with rice.

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Friday, 11 July 2014

Full Full Punjabi Paneer


Another favorite while growing up - sadly this recipe full of flavors was lost to ' refined ' taste buds that sprung from nowhere ! We made this a few weeks back and those delicious memories of cleaning the plate with parathas ( sadly now rotis ) came back.This is a very basic recipe - enjoy !
400 Grams Paneer - Cube and dip in hot water while the rest cooks.
150 Grams Shelled Peas - Par boiled and set aside.
1" Cinnamon .
6 Green Elaichi Powdered.
1 Teaspoon Jeera Powdered.
4-6 Cloves.
A few Black Pepper Corn.
1 Teaspoon Kashmiri Mirchi Powder.
2 Teaspoons Dhania Powder.
2 Medium Onions - Sliced fried light brown and pureed .
2 Tomatoes Pureed.
1 Tablespoon Ginger Grated / Cut long.
1.5 Teaspoon Garlic Paste.
1+1 Tablespoon Chopped Green Dhania.

Heat ghee/white oil add peppercorn , cloves and cinnamon. Once they emit their delicious aroma add ginger , saute a minute and then add pureed tomatoes , onions , red chili powder , salt and dhania powder , cook covered on low till oil separates and tomatoes are done.

Now add garlic paste along with paneer and peas and ' bhuno ' in the masala for 5 minutes . Add jeera and elaichi powder and 1 tablespoon dhania leaves.Take off the flame , rest the dish for 5-10 minutes and allow flavors to infuse covered.At this stage upi have a delicious dry mattar paneer ready .

If you want a slight thick gravy , add 180 Ml boiling water , cook covered on low for a maximum of 2 minutes .Adjust flavors , add the balance dhania leaves and dive in with some nice crisp parathas / rotis .


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Thursday, 10 July 2014

Chicken in Carrot & Orange Juice Reduction


400 Grams Boneless Chicken Thigh Meat - Cut in strips and marinate in 1 teaspoon ( preferably ) Galangal paste or ginger paste along with 1 tablespoon Olive Oil and Salt. Cling wrap a few hours .
Carrot & Orange Juice Reduction.
300 Ml Orange Juice - I used freshly squeezed , you can use packet juices too.
200 Ml Carrot Juice - Grate carrots , add 2-3 Dried Red Chilies and a bit of water.Liquidize , strain - you have Carrot Juice !
2-3 Star Anise
1 Tablespoon Chopped / Sliced Galangal / Ginger.
Take a pan and simmer the above covered till reduced to half.Add salt and adjust flavors.
Bring chicken to room temperature - heat 1 tablespoon oil , stir fry chicken on high for 2-3 minutes till color changes , reduce heat yo low , add 4-5 tablespoons of the reduced juice , cook covered another 5 minutes till done. When done add chopped mushrooms if you are using and cook another 30 seconds.I also added torn basil leaves and sliced prunes at the end and allowed the chicken to stand 10 minutes covered.
Plate the chicken , warm up the remaining reduced juice and pour over the chicken
A stunner of a dish .


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Wednesday, 9 July 2014

Fish Tikka - 2


First marination - 45 Minutes.
500 Grams Sole - Cubed.
1 Tablespoon Mustard Oil.
2 Tablespoon Lemon Juice
1 Teaspoon Salt
Red Chili Powder - to taste.
1 Tablespoon Garlic Paste.
Mix the above and marinate fish.
Second marination.
2-3 Tablespoons Hung Yogurt.
1/2 Teaspoon salt.
1 1/2 Teaspoon Ginger Paste.
1/2 Teaspoon Ajwain.
3 Tablespoons Besan.
1/2 Teaspoon Methi Powder ( option - a good option ! )
Mix the ingredients for the second marination , add fish and coat well.Put in a bowl and cling wrap . Refrigerate 3-4 hours.
Bring fish to room temperature and grill in the oven at 200 C for 10-12 minutes basting once or twice with oil.
Comes out super moist and delicious.
If you dont want to use an oven , pan fry on a non stick .

Sunday, 6 July 2014

Eggs Baked In Ramekins - Oeufs en-Cocotte

 
 
Eggs Baked In Ramekins - Oeufs en-Cocotte
Inspired by Julia Child after I posted about the Delhi Gourmet Club's Top Chef Awards powdered by D.G Goenka University and Le Cordon Bleu , I pulled out Julia Child's recipe collection in Mastering The Art of french Cuisine and zeroed in on her Eggs Baked in Ramekins , adding my twist to one.
Preheat Oven 350F
Place 1 Teaspoon Butter - In a 2 1/2 to 3" dia ramekin.Next add 1 Tablespoon cream ( I added some cheese and chopped basil leaves to the cream ) in each ramekin , set in a water bath and place in the oven.When cream warms up and spreads gently tip in an egg in each ramekin.Top with 1/2 tablespoon cream , some cheese ( her recipe calls for none in the basic version ) , 1 teaspoon butter and set to bake for 7 minutes.
After 7 minutes the eggs are just about done - they will have a tremble which is fine as they will finish cooking with the internal heat over the next 2-3 minutes.Season and eat . This simple version came out delicious.
What was even better , I followed the same steps but at the end added 2 tablespoons of mushroom soup/sauce - topped with grated cheese and baked for the same 7 minutes.There were even better !
Thank you Julia for inspiring so many of us !

A spoonful or two of a cooked veggie like mushrooms , asparagus ,artichoke hearts ( all chopped ) or diced and cooked shrimp , crab , ham , bacon - all can be placed on the bottom along with butter and cream , or even a sauce and then place the egg ....

Friday, 4 July 2014

Le Cordon Bleu & G D Goenka University. tie up



Weather it is Meryl Streep playing Julia Child in the film Julie & Julia discussing her experiences at the Le Cordon Bleu in the late 1940s or Francisco Scaramanga referring to his manservant Nick Nack, "He's a Cordon Bleu." in the 1974 James Bond film The Man with the Golden Gun. Le Cordon Bleu has been part of culinary folklore.

Le Cordon Bleu signed and announced a new partnership with G D Goenka University. This partnership heralds a new era of learning for Indian students who will now be able to access the unique programs of Le Cordon Bleu , learn from Le Cordon Bleu trained international chefs through chourses with courses ranging from one week to four years.

Kids these days are very lucky to have these opportunities . How many of you would have liked to have this option or would still opt for a course or two ?


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Thursday, 3 July 2014

Aubergine & Banana Chutney


I had the good fortune to attend a master class by Frances Atkins, the Michelin-starred chef who has held one Michelin star continuously since 2003, that itself is a testament to the consistent and excellent food produced in her kitchen.In the master class she taught us this amazing chutney , which I made again last night and am sharing here .
The combination of ingredients are unusual here  - the taste I assure you is worthy the Michelin Stars she has earned.
6 Banana - Dice
2 Medium Aubergines .
100 Grams Raisins .
2 Star Anise.
1/4 Teaspoon Ground Coriander.
6 Tablespoons Diced Shallots ( use onions if you don't have shallots )
1 Large Clove of Garlic Crushed.
100 Ml Dark Rum.
1 Red Chili Diced.
225 Ml White Wine Vinegar ( I used red wine vinegar )
225 Grams Muscovado Sugar . ( Use brown if you don't have . Muscovado sugar is unrefined brown sugar with molasses flavor).
1 Tablespoon Chopped Coriander.
Dice Aubergine - salt for an hour and pat dry.
Add all the ingredients in a wok , bring to a boil and cook covered till you get a jam like consistency - 40 minutes or so.
This is totally delicious , has a burst of flavors .




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Tuesday, 1 July 2014

Raw Mango & Hing Pickle



1 Kg Raw Mangoes
1.5 Tablespoons Hing.
4 Teaspoons Salt
3 Tablespoons Red Chili Powder.
120 Ml Oil

Peel and grate mangoes from the big holes.Add salt . Spread in 2 large thaalis , cover with muslin cloth and sun for two days .
At the end of the 2nd day add all other ingredients and your pickle is ready - give it a day in the sun for all flavors to infuse .
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