Saturday, 30 August 2014

Chettinad Chicken Pepper Masala - Milagu Masala Kozhi


An aromatic and delicious recipe from Sumeet Nair 's The Bangala Table, nothing like the fiery hot imitations found in restaurants , this mildly spiced dish is the real thing . Do try it once without upping spice and let the well balanced flavors play with your palate !
Wet Paste:
1 Teaspoon Fennel Seeds.
2 Teaspoons Black Peppercorns.
1 Teaspoon Cumin Seeds.
4 Dried Chilies - Goondu Milagai , whole preferably as seen in the photograph.
1 Teaspoon Coriander Seeds.
1/2 Teaspoon Turmeric Powder.
1 Teaspoon Peeled & Grated Garlic.
1/2 Teaspoon Peeled & Grated Ginger.
1/2 Cup Vegetable Oil.
2" Cinnamon.
2 Green Cardamons.
1 1/2 Medium Onions Chopped - 150 Grams
1/2 Cup Fresh Tomato Puree - 2 Tomatoes
Salt.
600 Grams Chicken
1.Dry roast the maslas listed under paste till fragrant and slightly darkened . Cool and grind to a paste with a bit of water , add ginger garlic and haldi to the paste.
2. Heat oil in a kadahi , add cinnamon and cardamons and onions.Reduce heat to medium and saute onions till light brown , then add tomato puree and cook another minute.
3. Add masala paste and cook 10-12 minutes till oil separates . The masala will be darkened.
4.Add salt to the paste and then chicken.Cook 1-2 minutes to coat ( I cooked it for 5-7 minutes ) , then add 1 1/2 cups water , increase heat , scrape bottom to deglaze . Bring to a boil allowing chicken to boil 2-3 minutes , then reduce heat and cook covered 15-20 minutes.
5. Uncover , reduce gravy till it just about coats the chicken pieces.Serve immediately .
http://sikandalous-cuisine.blogspot.in/
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Bernardo's - A review

 
 
Bernardos is this cute little Goan Restaurant in Gurgaon which relocates at a maddening frequency leaving their loyal clients in a tizzy ! However as the food here is fantastic as is the Top Chef award winning chef - Crescentia we loyal clients happily follow her from location to location !
When Tanveer Kwatra informed me that he had never tasted Goan food I was shell shocked and took it upon myself to get that sorted out ASAP - the guy is now hooked .
We started our meal with Rechaedo Prawns , perfectly flavored and cooked , delicious actually . This was followed by Prawn Almondegas - Prawn Cutlets which are not often seen on many menus , they were a bit dry .Beautifully made Mutton Croquette were next on our plates and were followed by an excellent Chicken Cafreal ( sorry about the bad pic . ) lastly we greedily ate the most amazing Goan Sausage ( Home made Chorizo ) Curry with pao .We wrapped the meal up with Bibinca - A very special multi layered Goan dessert that was divine.
There are still another 20 odd must have dishes on her menu - and we had better head there fast again before they decide to relocate to yet another place !
                              Chicken Cafreal , not a nice pic but a delicious dish

                                                              Prawn Cutlets
                                                           Rechaedo Prawns

                                                                   Bibinca
                                                         Goan Sausage Curry


Friday, 29 August 2014

Clams in Red Masala


Adapted from my Clams in Green Masala , this too is a simple to make and delicious dish
400 Grams Clam - Wash them and wash them well - any sand / grit and you will ruin the dish.

3-4 Tablespoons Tamarind Pulp.
1. Onion Chopped.
Curry Leaves.
Dried Red Chilies
1/2 Teaspoon Kashmiri Mirch Powder ( for color )










Masala

This part is all andaaz/ approximates , the quantities will vary according to how pungent you like your food.
Soak 10 Dried Red Chilies in a bit of hot water for 1 hour. Then grind to a paste along with half a coconut ,10 cloves garlic ,1 teaspoon jeera . Grind to a paste . Add salt .

Heat 3-4 Tablespoons white oil in a wok , add curry leaves and dried red chilies - 20 seconds later add onions , cook 2 minutes till soft , next add masala and salt , cook covered ..slowly till oil separates , you will need to keep adding a bit of water .

Once done , add clams , mix gently and cook covered 5-7 minutes. At the end add some water to get the desired gravy , then add tamarind , cook 1-2 minutes allowing flavors to blend in . Came out fabulous .


http://sikandalous-cuisine.blogspot.in/
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Sikandalous Potli Masala Wale Alu


Adapted from the chicken version , this is a lovely vegetarian option.Here we don't use ghee but use Mustard Oil.
Sikandalous Potli Masala is a delicious spice mix , versatile and keeps forever though it tastes best when made fresh.You don't roast the whole spice in advance.Adjust pepper and chilies.Do not grind fine , just pound the masala to break as seen in the pic.This masala I also add halfway through cooking as I don't like to burn it out in hot oil.


1/2 Teaspoon Black Peppercorns.
1 Teaspoon Sauf.
1 Teaspoon Dhania Seeds.
1 Teaspoon Jeera.
2-3 Green Ilachi.
2-3 Laung.
4-5 Dried Red Chilies
300 Grams Baby Potatoes - Peel , and rub a mixture of 1/2 Teaspoon Grated Ginger &1. teaspoon Garlic Paste.Set aside for 20 minutes.
2 Tablespoons Hung Curd ( For version 2 )
Curry Leaves.
Dried Red Chilies.

In a wok heat up 2 tablespoons Mustard Oil ,remove from heat and add curry leaves and whole chilies to taste. After 10 seconds add the boiled potatoes and over high heat stir fry for 4-5 minutes , then add salt and 1.5 to 2  teaspoons of Sikandalous Potli Masala , mix well , cover and cook over low heat for another 6-7 minutes till done.

The recipe can end here - or mix hung curd in 100 ml water , stir into the cooked potatoes and over medium high heat finish the cooking covered - 2 minutes , all the liquid would have evaporated and these potatoes will be coated with the curd mix.I like this version better.

I often skewer 2 pieces on a toothpick and serve then up with drinks.This is a delicious simple and spicy recipe .



Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Tuesday, 26 August 2014

Sikandalous Potli Masala Wala Chicken




Sikandalous Potli Masala is a delicious spice mix , versatile and keeps forever though it tastes best when made fresh.You don't roast the whole spice in advance.Adjust pepper and chilies.Do not grind fine , just pound the masala to break as seen in the pic.This masala I also add halfway through cooking as I don't like to burn it out in hot oil.
1/2 Teaspoon Black Peppercorns.
1 Teaspoon Sauf.
1 Teaspoon Dhania Seeds.
1 Teaspoon Jeera.
2-3 Green Ilachi.
2-3 Laung.
4-5 Dried Red Chilies
350 Grams Boneless Chicken - I marinated chicken in 2 tablespoons Hung Curd and 1/2 Teaspoon Grated Ginger and1.5 teaspoons Garlic Paste for a couple of hours .
In a wok heat up 1 tablespoon ghee ,remove from heat and add curry leaves and whole chilies to taste. After 10 seconds add the chicken and over very high heat stir fry the chicken for 4-5 minutes , then add salt and 1.5 to 2  teaspoons of Sikandalous Potli Masala , mix well , cover and cook over low heat for another 6-7 minutes till done.You probably wont need water as hung curd does that for you .
I often skewer 2 pieces on a toothpick and serve then up with drinks.This is a delicious simple and spicy recipe .

 

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Wednesday, 20 August 2014

 
 
 
It had been 2 weeks since I last visited guppy by ai and was getting withdrawal symptoms - so headed there today to 'matha tayko' to some delicious and satisfying results.We ordered 'Set Meals ' - elaborate 5 courses at a princely sum of Rs 1100/- plus taxes - take a look at the jumbo prawns and you will get an idea how well priced this delectable option is.
Beef Set Meal option was scrumptious too as were the pork ribs . Sushi at Guppy by ai is always superb. I am happy to see that standards and quality have remained consistently high , the service is excellent - efficient and discreet.Thank you team Guppy for yet another wonderful experience.





Tuesday, 19 August 2014

Chutney Stuffed Cutlets


I owe this delicious recipe to a video of Mugdha Savkar which Michael Swamy had shared . The recipe is simple , the taste delicious.
Chutney ( Approximates )
1 Cup Grated Coconut.
8 Green Chilies.
8 Cloves Garlic.
1/2 " Ginger Shredded.
Fresh Dhania - A generous amount .
Salt


Coarsely DRY grind the above , no water or liquid , and don't make it a paste . Check the taste and set aside.
Make a thin batter of flour and water to coat the cutlets or use eggs - set aside. ( I lightly flavored the batter )
Boil 4 Potatoes , peel , cool , mash with a bit of salt . Keep aside.
Make fresh breadcrumbs or use packet ones - Keep aside.
Lightly oil your palms , take a golf ball sized ball of potato , gently pat into a thick disc , spoon chutney in the center , seal the cutlet/kabab by patting potato in place  , pat into shape, dip into flour/egg wash , immediately gently and coat with bread crumbs - let it rest 10 minutes , then shallow fry over medium heat turning once.You just made yourself some divine chutney stuffed potato cutlets/kababs



Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Monday, 18 August 2014

Ragi Semiya Upma



I have to thank Roma Patil for this divine dish . I say dish and not just recipe as she not only sent me the Ragi Semiya packet from 2000 miles away , she also gave me all the instructions on how to cook this . I have eaten semiya in kheers and was all set to bribe Krishna ji with some today using this semiya when something made me ask her for the recipe - the playful God was done out of his share of kheer and only Roma is to be blamed !

It's all approximates - look at the picture and you will get the complete picture - so as to speak !

Soak semiya in lots of water for about 10-15 minutes , and then drain and allow it to continue to drain for another 15 minutes . It will be soft by now, and increased in volume.Meanwhile chop and steam some vegetables - I used carrots , green beans and pea, Set aside after steaming and straining.Leave the vegetables half done .

In a wok heat oil , add jeera , let the seeds splutter , add whole chilies , curry leaves , and then add the steamed vegetables along with a bit of hing.Saute 30 seconds or so and add semiya , gently mix in salt and on medium heat cook for 2-3 minutes just to blend in the chownka / tempering.When done , add nimbu juice and sit down to a delicious and healthy snack / breakfast .

http://sikandalous-cuisine.blogspot.in/

Friday, 15 August 2014

Breadfruit Chips


I have this tree growing in my home in Goa , and this is the first year it's fruited . In the past I have bough breadfruit from the market and made it like we do kathal full on Punjabi style ! However on this visit to Goa , my Goan driver's mom came over and showed us how to make chips - I will never cook this delicious vegetable like kathal again !
Breadfruit is small in size - say 8-9" , almost like a baseball . You don't need to peel it like you do with Kathal. Here is what we did .We sliced breadfruit as you see in the picture , rubbed haldi salt and chili powder - and some garam masala on the chips. Then coated the chips in rava , fried them in hot oil in small batches for no more than two minutes. A delicious snack or a side dish- need I say more ?


Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Jungli Maas YouTube

https://www.youtube.com/watch?v=enIKTUvC_Z8

Thursday, 14 August 2014

Prawns in Green Curry



I love this dish not just for it's divine taste but also for how beautiful it looks . There is no fixed recipe , it's all as per taste so please adjust the flavors to suit your palate. This works well with fish , chicken and mushrooms too.
1 Kg Prawns - Retain the tails if you like , I do.
20 Bhindi's - With a tiny slit , cut large . Bhindis are optional. If using stir fry 5 minutes only in oil and set aside to use later.
20 Shallots - Chop 10 and retain 10 whole.
Curry Leaves.
1 Tablespoon Black Mustard Seeds.
Whole Chilies.
1 Tablespoon Tamarind Paste
1.5 Cups Coconut Milk
Make a Paste :
Masala
This part is all andaaz/ approximates , the quantities will vary according to the pungency of the green chiles for example. Anyway take half a coconut , 20 green chilies , 20 curry putta leaves ( Goan ones are oh so aromatic ) 1/2 " ginger , 15-20 cloves garlic , 1.5 large cups chopped fresh dhania and 1 teaspoon jeera . Grind to a paste . Add salt .
In a wok heat white oil , splutter mustard seeds , add shallots - whole and chopped ,add the curry leaves , whole chilies and saute till onions just about get soft.Now add the masala and saute covered till oil begins to separate , splash some water if needed , but ensure you cook on low and the wok is covered.
Next add the prawns and stir fry prawns in masala till almost done - say 5 minutes .
Add bhindi if using and slowly add the coconut milk to get desired gravy ( I keep it minimum ) , and finally add 1 tablespoon Tamarind paste.Simmer for another minute to marry flavors .Take off with 1 teaspoon cold pressed virgin coconut oil ( optional ).This tastes as it looks - fantastic !


Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Wednesday, 13 August 2014

Gyan Singh's Sweet & Sour Fish



It's funny how recipes get their names . Even though Gyan Singh has learnt a lot over the years , whenever I feel like eating this fish I ask him to make ' apni wali machi bana ' - cook your fish your way , and he happily plates up his version of ' Chinese ' Fish Curry - never mind the hing and curry leaves in it !

400 Grams Fish Fillets Cubed.
1/2 Teaspoon Jeera seeds.
3 Tomatoes - Cut in chunks.
1 Onion - Chop.
1.5 Teaspoons Chopped Ginger.
6 Tablespoon Tamarind Paste.
A Dot of Hing.
1 Teaspoon Kashmiri Mirch Powder.
1 Tablespoon Gur.
Chilies.
Salt.
Curry Leaves.
Marinate for 10 minutes fish in haldi powder and chili powder to just color - saute in minimum oil to seal only , not cook , and set aside.
In a wok splutter rai , add curry leaves , hing and whole chilies , then add the ginger. Sprinkle water and 30 seconds later add tomatoes and onion , mix and cook covered on low till mushy.Add all the rest of the ingredients , you may add up to 1/3d cup water and gently simmer covered for 2-3 minutes.
Taste - this will be what your fish will taste like so adjust flavors accordingly.Now add fish , cook covered another 3-5 minutes on low heat . Comes out deliciously sweet and tangy - I increase the chilies as I like my food real spicy . A total treat.



Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Saturday, 9 August 2014

Clams in Green Masala



In Goa and loving cooking with all the delicious and fresh seafood available around me . I walked through Mupsa vegetable market which is a treat to the eyes - you see the most unusual vegetables and some of the usual ones like bhindi in the most unusual sizes ! The Goan bhindi is anywhere between 8-10 " long , tender and is sold at Rs1 per piece ! More on that later , lets get cooking clams as shown to me by my Goan drivers mom .

400 Grams Clam - Wash them and wash them well - any sand / grit and you will ruin the dish.
3-4 Tablespoons Tamarind Pulp.
1 Onion - Chopped.
Masala
This part is all andaaz/ approximates , the quantities will vary according to the pungency of the green chiles for example. Anyway take half a coconut , 20 green chilies , 10 curry putta leaves ( Goan ones are oh so aromatic ) 1/2 " ginger , 10 cloves garlic , 1 large cup chopped fresh dhania and 1 teaspoon jeera . Grind to a paste . Add salt .

Heat 3-4 Tablespoons white oil in a wok , onions , cook till they get soft - next add masala and salt , cook covered ..slowly till oil separates , you will need to keep adding a bit of water . Once done , add clams , mix gently and cook covered 5-7 minutes. At the end add some water to get the desired gravy , then add tamarind , cook 1-2 minutes allowing flavors to blend in . Came out fabulous .
http://sikandalous-cuisine.blogspot.in/

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Chicken Korma - A speciality of the Malabar Muslim Community

 
 
Adapted from Lathika George's The Suriani Kitchen , this subtly spiced Chicken Korma from the Malabar Muslim community came out fabulous . I followed the recipe in principle , making changes like increasing ' bhuno ing ' time , browning onions more and yes doubled the spice powder as to my mind it was under spiced , as in flavored . This is my version.
1 Kg Chicken Boneless Chicken - I always use Thigh pieces.
4 Tablespoon Oil .
2 Onions Finely Chopped.
2 Tomatoes - Puree
2 Tablespoons Ginger Paste.
2 Tablespoons Garlic Paste.
1 Teaspoon haldi.
Salt
1 Cup Coconut Milk.
Coconut Paste :
1cup Coconut Grated.
1/2 Cup Cashew.
1 Tablespoon Lightly Roasted Poppy Seeds.
6 Green Chilies.
Spice Powder -Lightly roast and dry grind :
8 Cloves.
8 Green Cardamon Pods
1" Cinnamon Stick.
1 Tablespoon Aniseed .
Heat oil , saute onions till medium brown , add ginger and garlic and cook covered on low for 4-5 minutes , add a splash of water if needed.
Add coconut paste , mix well and bhuno for 4-5 minutes on low , it won't brown , that's okay . Add splash of water and cook covered another 2 minutes , then add tomato puree , spice powder mix , salt and haldi. Cook covered till oil separates , adding splashes of water if needed be.
Add chicken , mix well , on low heat continue to bhuno , add 1/2 cup of water and allow the chicken to gently cook. When nearly done slowly keep adding the coconut milk , cook till chicken is done and you have a nice thick gravy.
Remember cook on low , covered and with oodles of love ! This is perhaps one of the best kormas I have eaten.


Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Thursday, 7 August 2014

Hing Infused Potatoes


3 Potatoes - Boiled , peeled and cubed.
2 Teaspoons White Oil.
30  Curry Putta Leaves.
5-7 Green Chilies With Slits
3-4 Dot of GOOD Hing.
1-2 Tablespoons Lemon Juice.

Heat oil , add half the curry leaves , once they turn color add the hing , add 200 Ml water , cover and simmer till half. Take off heat - add green chilies and allow to rest covered for as long as you can - we are now infusing water with the delicious aromas of hing and curry leaves and a bit of chili.
Re heat the wok , add salt to what remains of the water and now toss in the potatoes , mix well , add balance curry leaves and cook covered another 3-5 minutes giving the odd stir every minute or so.Take off with a generous squeeze of lemon juice . This tastes great cold too.


Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Wednesday, 6 August 2014

Goa - a foodies paradise


Goa - a foodies paradise
1. Ritz Classic - Panjim
2. Balgo - Mupusa
3. Sanil - Porvorim
4. Florintine.- Calangute
5. Star Bar - Old Goa
6. Anand bar & restaurant - Arpora .
7. Kamla Bai - Mapusa

Goa - a foodies paradise and it helps to know some locals who can take you around , every nook and corner has some wonderful hidden gems where you get to eat ( mostly ) amazing fish thalis - the average price ranging between Rs 70-110 . Each thali comes with a minimum of prawn curry n rice , perhaps some clams or fish and vegetable preparation - a fillet of rava fried fish.

I did manage to cover 6 thali places in 6 short days .I strongly recommend a visit to Ritz Classic , not just for their thali but their extensive range of Goan food - all made keeping their clientele - mostly Goan's in mind.Go for their prawn Balchao , soft shell crab and delicious range of rava fried fish.
Balgo - another gem , it's a hole in the wall eatery - you get the thali and maybe a special of the day - that's it . No menu , just freshly made delicious food and the catch of the day . Anurag Mehrotra who pointed me in this direction rates it as the best for him.
My best this trip was Sanil Bar & Restaurant - again not just for the thali but a whole exciting range of fish and shellfish . I ate here twice - loved it that much.
Anand was another good place - it's a tiny and clean joint and comes with a long waiting at times . Kamla Bai was another great thali place and more.
No trip to Goa can be possible without a visit to Florentine for their Chicken Cafreal - the only good thing there in my opinion , and still well worth the visit.
For a change in flavor - head to Gunpowder for the most amazing South Indian cuisine , both vegetarian and non vegetarian - again this place heads my list .

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/