Tuesday, 31 March 2015

Dal Meat


Dal meat can be made with many dals . I prefer using Channa Dal and like to retain a bite in it. Also I don't like a gravy but like a ' luga lipta ' masala . In my moms home they use Dhuli Urad Dal and keep a gravy - so I guess everything goes ! What you need to keep in mind is that your meat masala will also flavor the dal , so the quantities will change accordingly.
500 Grams Mutton - Marinate in 1 Tablespoon each Ginger and Garlic paste for an hour , and pressure cook two whistles without water .Open when cool , meat will be 75  % cooked.
1 Cup Channa Dal - Soak for 2-3 hours , boil uncovered till done but firm, strain -lightly saute for 3-4 minutes in ghee / mustard oil adding salt .
2 Large Onions - Chopped.
4 Tomatoes Minced/pureed
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
Whole Chilies
1-2 Tablespoons Lemon Juice
Ghee / Mustard Oil
Make Masala Powder :
2 Teaspoons Jeera.
1 Teaspoon Black Peppercorns.
1 Tablespoon Dhania Seeds.
1 1/2 Teaspoons Sauf.
4-6 Green Cardamon.
4-6 Laung.
Heat oil , tip in onions , when brown ad tomatoes , ginger ,garlic and whole chilies.Cook covered till oil seperates , now add the masala powder and salt.Tip in meat and give it a good bhuno till done , adding slashes of water.When meat is cooked , add channa dal , gently cook with meat for 7-8 minutes covered on low heat to marry flavors , add water according to desired gravy , and adjust flavors after adding 1-2 tablespoons lemon juice.



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Sunday, 29 March 2015

La Bodega Revisited


After a superb fashion show by my friend Poonam Bhagat at India Fashion Week a few of us headed out to Khan Market - Delhi's most happening food hub, which was bustling with life . Fortunately I had called and booked our table at La Bodega and we sat on the terrace to a wonderful evening of eating and drinking - the atmosphere of the restaurant itself is a big plus as is their service.
Along with our drinks we opted for an old favourite - Shrimp Tostada and tried out Jalapeno and Cheese Quesadillas - both divine and the perfect start to a long evening.For mains we opted for Red Snapper which was good and of excellent quality . What was brilliant was Conchinita Pibil - slow roasted pork dish with achiote cooked in a banana leaf served with refined beans and pineapple , I repeat brilliant stuff.Half Roast Chicken with buttered Herbs and Mushrooms again excellent.

The icing on the cake was Pastel De Tres Leches - Cake made from three milks - it took me back to my childhood - a delicious homely old fashion cake served with Chantily Cream and fruits.
This is my third meal at La Bodega and each one has been better than the last . Do head here for a very authentic Mexican experience - it doesnt get any better I assure you .


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Saturday, 28 March 2015

Sabudana Khichri


I love Sabudana , so versatile it is - Don't know why these recipes only pop up at festive times ? This is healthy , light and delicious stuff . I did a bit of a twist , most posts soak sabudana in water covering sabudana - I was given a tip to just about moisten sabudana and leave it a couple of hours / overnight - the results are there for you to see . Each grain beautifully fluffed and soft. I also used buttermilk to which I had added salt , green chilies , minced ginger and dhania leaves to soak sabudana in and not water.I soaked overnight .

200 Grams Sabudana - Soaked in 300 Ml Buttermilk.
2 Large Potatoes - Boil , cool and cube small.
1 Tablespoon Jeera Crushed Once.
2/3d Cup Peanuts.
1 Cup Chopped Dhania Leaves.
Chilies to taste- don't use chili powder.
Lemon Juice - To taste .
Ghee

Next morning fluff up sabudana with a fork and set aside while you get cooking the potatoes.
Heat ghee , add whole / chopped chiles and jeera and cook till jeera lightly darkens , now add potatoes and saute till desired level .I left mine light brown.Add peanuts and cook till peanuts begin to change color , at this stage tip in sabudana , add salt and gently cook till all is well incorporated - about 5 minutes.Take a taste , adjust salt , add lemon juice , add chopped dhania , mix well . Take off heat and leave covered to rest for a few minutes .The results are there for you to see .
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Friday, 27 March 2015

Desi Quinoa


Here I have given a desi twist , using up the odd asparagus , half cut lovely and lonely red bell pepper and some tomatoes and a hint of white onion.
Soaking quinoa helps cooking it better and while soaking I added salt to taste , a dot of hing and 2 slit green chiles. I allowed quinoa to soak for an hour, drinking in the flavors and expanding.
I then strained the quinoa , retained the liquid.
1 Cup Quinoa.
1 Teaspoon Rai.
Whole Chilies.
8-10 Tablespoons assorted chopped vegetables.
Lots of Chopped Coriander / Parsley
Heat up oil , splutter rai add shole chilies and the vegetables.Saute one minute , add strained quinoa , saute another 2-3 minutes , now stir in the strained liquid , and cook quinoa covered over low heat for 4-5 minutes till done.You may naturally need to keep feeding some water , as it cooks.
When cooked take off the heat , allow quinoa to stand covered 10-15 minutes and then gently fluff up with a fork and sit down to some delicious moments ! Healthy bhi happy bhi !


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Thursday, 26 March 2015

Makhana Aur Alu Ki ChatPata Milan


I had bought a packet of Makhanas to make sweet goodies for Navratras however my recipe shifted from meetha to chutputta after I had more than my fill of meetha . This is what I came up with and I love it and hope you do too .
2 Measuring Cups Makhanas - They are bulky so you will get maybe 30-40 pieces which you cut / break onto smaller sizes.
2 Medium Sized Potatoes Boiled & Cubed.
Ghee .
1/2 Cup Roasted Peanuts - Cool and crush once.
Curry Leaves.
Lots of Chopped Green Dhania
Whole Red Chilies.
Coarsely Pounded Spice  :
1 Teaspoon Jeera.
1 Teaspoon Whole Dhania / Coriander Seeds.
1 Teaspoon Sauf / Fennel Seeds.
1 Teaspoon Black Peppercorn.
Salt To Taste.

Heat 1 tablespoon ghee add whole chilies and curry leaves , then add makhanas and lightly stir fry  till aromatic and they change color 3-5 minutes .They will also harden .Set aside.
Heat 1 Tablespoon Ghee , add all the spice , saute 30 seconds till aromatic , add potatoes and cook 5-6 minutes , now add the makhanas  and half the peanuts back and add salt , cook another 2-3 minutes to mix flavors .Take off heat , mix in chopped dhania  leaves, this will infuse flavors with the heat ,serve the dish warm or cold - spreading the balance peanuts as you serve.Delicious !

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Tuesday, 24 March 2015

Puneet Sikand - The Kitchen Art Co. A Review


A few days ago I was over at a friends for dinner, we must have been 50 of us partying in the magical settings of her beautiful lawn and warm home. While it's always great fun to hang with friends what made everything perfect was the excellent food and service that evening .The pass arounds caught my palate - excellent Mutton Pathar Kabas , Goan Spiced Prawns ( not very Goan , but excellent ) ,and melt in the mouth kakoris . I stuck with the non veterinarian options probably because I knew Navratras were on the next day !
Dinner was exceptional . I had pigged out on the snacks but that has never held me back ...Mutton Chops and Taar meat were fabulous as was the old fashioned Butter Chicken. Fish Moiley I was indifferent to , but the Chettinad Chicken more than made up for that  .Egg Chili Appams  , Veg Stew and Paneer Dahi Khurchan Fry again superb stuff . Moradabadi dal , Hydrabadi Mirchi Ka Salan and Kathal Biryani were delicious. I loved , absolutely loved the Paratha Station specially the Keema and unda Parathas . Milk Cake Khurchan was a winner all the way .
A perfect meal with exceptional service , both at the bar and while serving made my friends party a big success . Puneet Sikand excelled himself that evening - his food has always been consistently superb , and that evening he once again rose to the occasion . I think seriously he is one of the best today as he has been for a long time.
In case you are wondering - we aren't related ! 


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Sunday, 22 March 2015

Ghia Two Ways - Halwa & Kheer


Two very interesting ways to eat Ghis as a sweet / dessert . Both recipes work individually or together .
Ghia Ka Halwa

2 Measuring Cups Peeled & Grated Ghia / Lauki - I don't remove seeds.
1 Teaspoon Green Cardamon Seeds.
4 Tablespoons Sugar.
2 Tablespoons Chopped Assorted Nuts.
4 Tablespoons Grated Coconut.
1 Tablespoon Raisins/ Kishmish
1/3d Cup Milk.
3-4 Tablespoons Ghee.

Peel and grate ghia from the big hole , meanwhile heat ghee , splutter cardamon seeds and the nuts till nuts begin to change color . Now add the ghia and cook over high heat for 4-5 minutes then add coconut.At this stage ghia would have softened just enough - retain the bite.
Add sugar and milk . The milk is just to dissolve sugar , dry the milk out and there ayou are with a delicious Ghia Ka Halwa , best eaten warm

Ghia ki Kheer.

1.5 Liters Whole Cream Milk.
8-10 Green Cardamons Powdered With Peels.
100 Grams Khoya ( optional ).
2-3 Tablespoons Blanched Almonds.
Sugar to taste .
Gently reduce milk to half , as it thickens break in the khoya.Now mix in the Ghia Ka Halwa , cook 2-3 minutes for the sweetness of the halwa to blend in .Taste and add sugar accordingly.Sprinkle almonds .Eat Chilled.
Both these recipes work beautifully individually or together .

Friday, 20 March 2015

Batair Luga Lipta Masala


This is the first time I have cooked Batair / Qualis and now there is no stopping me ! These tiny birds are around 120 grams each and need some gentle handling .You will need the largest size patila to cook them in as each bird is split into two so each piece remains a bit large.

Marinate Quail in 4 Tablespoons Hung Curd for 2-3 hours
1 Teaspoon Chili Powder
1/2 Teaspoon Haldi Powder.
1 Teaspoon Ginger paste
1 teaspoon Garlic Paste
1 Tablespoon Oil.
900 Grams Batair / Quail ( 7 in number ) - Split in two pieces .
4 Onions - Chop , saute till darkish brown then grind to a paste.
3 Tomatoes - Pureed
1 Tablespoon Garlic Paste.
! Tablespoon Ginger Paste.
Make Dry Masala
1 Teaspoon Jeera
1 Teaspoon Dhania Seeds.
1 Teaspoon Black Peppercorns.

1 Teaspoon Sauf.

Bhuno the dry masala till aromatic , cool and grind to a powder.
Salt.
Dried Red Chilies.
45-60 Ml Lemon Juice ( adjust after tasting cooked dish )

Heat oil in a large wok/patila , add tomato puree along with ginger and garlic paste .When oil separates add half the onions and dried red chilis , tip in the marinating quail / Batair , and give it a gentle and long bhono - cook covered - about 25 minutes.

At this stage the meat is 75% done , now add balance onion paste , salt and the dry masala .Add 200 Ml water , and cook another 10-15 minutes.You should be left with tender meat and just enough gravy masala to coat it nice and thickly.At this stage adjust flavors , tip in lemon juice .I loved this !

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Mung Dal Chilas


1 Cup Mung Dhuli Dal - Soak overnight.
1 Teaspoon Jeera.
2-4 Green Chilies Or More To Taste.
Next day drain dal - don't add more water , grind the above on a sil , not too fine , I add a tablespoon thick curd . Leave outside for 2-3 hours.
These quantities below are to taste :
2 Tablespoons Chopped Green Coriander / Hara Dhania.
2 Tablespoons Chopped Onions.
1 Medium Tomato - Scoop out seed and chop small.
1 Teaspoon Minced Ginger
Pinch of Hing.

Salt.
When ready to cook the chilas mix the above ingredients into the dal batter , lightly oil a non stick pan pour batter , cook 3-4 minutes on one side , flip over cook another 2 minutes or till done.

I used this cute mini uttapam pan Roma Patil gifted me to make these .
Other option , replace mung dal with besan , make a paste of pouring consistency , add chopped ingredients , allow batter to stand 30 minutes or so and proceed .

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Restaurant Review - Diya - A very fine dining experience indeed !


Described as a culinary mosaic of Indian flavors Diya at Leela Hotel Gurgaon showcases the formidable talents of Master Chef Kunal Kapur and Indian Master Chef Harjeet Kumar beautifully .This was my first visit to Diya, a warm and elegant restaurant and was a superb experience of endless sampling of some their new menu with old favorites.

Guava Panna was the ' welcome drink ' which came with a namak para that had Feta and Pineapple crumble ,delicious.Baingan ki Chakli with Green Apple and Garlic Yogurt and the most amazing Panko coated Dahi Kababs stood out beautifully as did Haleem Kababs , brilliant stuff which is also Kunal's signature dish.I wasn't too hot on the Galauti though .

Achari Gosht which Kunal had learnt from Master Chef Gulam Rasool was unique and fabulous - it had no mustard oil , no onions chilies yogurt or pickle and got its delicate flavors from just Panch Poren .Sea Bass cooked beautifully ( sous vide ) in a kasaundi sauce topped with a contrasting strawberry chutney is something I would head back for any day.

By now I was amazed that I still had place for a spectacular ( this was tops for me ) Lamb Bhojwari and some innovative desserts - Garam Masala Creme Brulee was very special as was Bapa Doi.

Our entire meal was superb - beautiful looking delicious food with great service . What was special was that while there was a lot of playing with flavors and ingredients , the dishes didn't loose their integrity (?) and the food was very light . This has been perhaps one of my best Indian dining experiences .

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Desi Baked Potatoes


This is how I like my baked potatoes , they taste divine . Wash , and wrap unpeeled potatoes in foil and set to bake at 200C till done - 20 minutes or so. I use a tandoor.

When cool enough to handle but still warm break them up with your hands or cut them into chunks - toss in salt and freshly ground black pepper to tastes and drizzle on some raw Mustard Oil.
Delicious !!


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Asparagus Nariyal Pudina shorba



500 Grams
Asparagus100 Ml Oil Refined
50 Grams Butter
30 Grams Curry Leaves
5 Grams Mustard seeds
100 Grams Onions
30 Grams Ginger

40 Grams Garlic
15 Grams Green Chilies 50 Grams Spinach
100 Mk Coconut milk
Salt
Lemon
10 Grams Mint Powder
Method of Preparation:-
• Heat oil & butter in a pan
• When hot add the mustard seeds & wait till they splutter.
• Then add the curry leaves & sauté for 2-3 seconds.
• Add the onions & sauté till transparent.
• Add the ginger, garlic, green chillies & sauté till you get a nice aroma.
• Add the asparagus & sauté for 2 min, then add water enough to cover the asparagus.
• Simmer till asparagus is tender, add the spinach & bring to a boil.
• Once boiling, take off the flame & transfer to a container & chill.
• Grind the above mixture to a puree & pass through a fine sieve & keep aside.
• Put the sieved puree into a pan & bring to a boil add the coconut milk.
• Boil till a cream soup consistency is reached, add the lemon juice, sprinkle mint powder & serve hot.

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Monday, 16 March 2015

Achari Chicken Tikka ( Cheat types )


I was quite proud of my Cheat Achari Tikka and was about to post it when my screen came alive with Indian Master Chef Harjeet Kumar's superb Bhatti da Murg . did I run and hide my post ! Anyway , here is a fun share - it's nice and easy , and tastes delicious .
250 Grams Boneless Chicken - Cut in large chunks.
2 Tablespoons Hung Curd.
1 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
Salt.
Red Chili Powder To Taste.
1 Tablespoon Mango Pickle Masala.
1 Tablespoon Mustard Oil.
Marinate chicken in the above for as long as you can. I had no time so kept it 30 minutes.Place chicken in a a sealed container ( I used a dutch oven ) and bake for 25 minutes at 180C.
Chicken will be nice and tender and would have released some juices - which I dried up on very high heat in a frying pan - took 1-2 minutes and beautifully coated the pieces .
That simple , quick and I assure you - delicious !
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B Bar, Saket , New Delhi , A review


 
I am not much of a bar/pub person , so stayed away from B Bar for the longest as I had heard it was purely a club though I had heard great stuff about the food too. Apparently all that changed some time ago . They shut down , reinvented themselves beautiful - a restaurant ,  bar and lounge .. great music in a super setting ,  and the food was by and large impressive and creative - a fusion of Eastern flavors with western influences and subtle twists , all working beautifully when plated.
We started with a Chicken Crispy Wanton Salad which was deliciously flavored with a Dijon Mustard and Sesame Oil dressing .I wasn't overly impressed by the sushi I must confess though the Spicy Avo on Crunchy Rice and Spicy Tuna were good and different .However the platter of Nigiri Sushi was delicious.

New Style Salmon and Yellow Tail ( Himachi ) were excellent . Lobster Dumpling with Crab Curry and the most succulent Lamb Chops  were everyone's favorite , and something I would specially head back for.
The place is impressive - lots of comfortable and well spaced out seating , great music and service was a winner . Overall I had a super evening , loved the experience and the food .

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Sunday, 15 March 2015

Oat Daliya


A healthy and delicious way to kick start the day ( beer is also a good way ! ) , oat upma / daliya is a a must at home 2-3 times a week , more than often eaten as a snack.I make this oil free and you cant tell the difference.The key here is to slowly roast oat - you dont rush this part and I guarantee a delicious bowlful .What you add in is your choice , and the water you keep adjusting.
4 Heaped Tablespoons Quaker Oats.
2 Tablespoons Chopped Onions.
6 Tablespoons Vegetables .
Ginger Chopped To Taste.
Chilies Chopped To Taste.
Curry Leaves.
1/2 Teaspoon Rai
Hing
Salt.
Heat up a wok , add rai and let them splutter , now add dry oats , curry leaves and ginger and gently keep roasting  , takes a good 10 minutes to get oat aromatic and colored.

Halfway through the roasting add all the balance ingredients .When oats begin to color add 2 mugs water , bring to a boil , cover and cook on sim till done.Adjust flavors , add in chopped greens and sit down to a bowlful of deliciousness .


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Thursday, 12 March 2015

Baingan Aur Anannasa ( Pineapple ) Ka Rus


This recipe just happened in my head when I found two slices of canned pineapple sitting in my fridge. Khatta Meetha Baingan was the inspiration - the imagination got to work.You will adjust sweet and sour to suit your palate , and can adjust even when the dish is cooked.
8 Small Baingans/Aubergine- Make a cross cut half way to the stem.Deep fry till nearly done , remove to drain.
1 Large Onion.
1" Ginger
150 Ml Imli / Tamarind Extract.
3-4 Tablespoons Brown Sugar.
2 Pineapple Slices Chopped.
1 Teaspoon Jeera Powder.
Salt.
Crushed Chilies
Tempering:
1 Heaped Teaspoon Rai.
Dried Red Chilies.
Curry Leaves.
Lightly saute onions and ginger till onions begin to darken , add a bit of water - 60 ml , cool and blend to a paste.

Return paste to the wok , add 3/4the of the chopped pineapple , crushed chilies , sugar , tamarind paste and salt .Add 150 ml water , boil this rus covered for 3-4 minutes, add baingans into the rus , cook on low for 5-7 minutes , taste and adjust flavors.

Heat a bit of oil , splutter rai , add curry leaves and whole chilies , when leaves change color ( 40 seconds ? ) add the balance pineapple bits and 30 seconds later pour the chownk over the dish , gently mix , give a 20 second warm up and let the dish stand covered till ready to eat.

This tasted great at room temperature , and equally good when the leftovers were eaten straight from the fridge

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Tuesday, 10 March 2015

Kala Chana Pulao


This is one of my favorite vegetarian pulaos , I love the bite of the chanas and keep the recipe light .
1 Cup Rice - Soak rice in buttermilk / lassi to which you have added salt - rice tastes amazing ( 30 minutes )
1/4th Cup Chana - How much you add depends upon you .
1 Onion Pureed.
1 Tablespoon Ginger Minced.
1 Teaspoon Jeera.
!" Cinnamon.
1-2 Green Cardamon.
1 Tej Putta / Bay Leaf.
2 Black Cardamon
Black Peppercorns to taste .
Salt.
Chilies.
Ghee.
Soak chanas in water to which you add the bay leaf and black cardamon . Soak in just enough water so that the flavors of whole spice is strong.After 2-3 hours pressure cook one whistle , strain.
Heat ghee , add whole spice , splutter till aromatic , add onion paste and ginger , cook till onions begin to lightly brown , now add the strained chanas along with salt and chilies , bhuno for 4-5 minutes , then add the strained rice , saute a minute or two , add just enough water to cook the rice.Aromatic and delicious !

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Monday, 9 March 2015

Chili Garlic Sauce


Spicy and delicious -ready in 3 zaps !

10 Whole Dried Red Chilies.
8-10 Cloves Garlic.


Chiles - broken and soaked in 150 Ml boiling hot water with 8-10 cloves garlic for 15-20 minutes .Zap 2-3 times in the blender with the water, don't make a smooth paste , add salt.

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Sunday, 8 March 2015

Chinese Bhel - Gon Wong Bhel !


Still reeling under the insult of dishes like American Chop Suey and India's famous ChinJabi Cuisine the Chinese werent happy with just taking our scared idlis for a twist with ChinIdlis , they went further and China-fied our Bhel ! The result was delicious I must confess .....and no matter how much the opposition screamed for revenge in both houses and Arnab's rants - my vote goes to the Chinese version !



Here I cant give a specific recipe , just the concept and assembly , so am not mentioning quantities .


Red Chili Sauce:
10 Red Chiles - broken and soaked in 150 Ml boiling hot water with 8-10 cloves garlic.Zap 2-3 times in the blender , don't make a smooth paste , add salt.

Green Chutney:
10 Green Chilies , 5-7 Cloves Garlic, a fistful chopped coriander / dhania leaves , zap in blender with a bit of curd to make a smooth chutney , add salt to taste.
Imli / Tamarind Chutney:
Soak an egg size ball of imli in twice as much of water for 30 minutes , extract paste , add sugar to taste.

Ingredients in the ration of your preference
1/2 Packet Maggi Noodles - Soaked in hot water to which you add Red Food Coloring.Boil one minute till almost soft , strain , spread out and deep fry for 1 minute.
1/2 Packet Maggi Noodles - Soaked in hot water to which you add Green Food Coloring.Boil one minute till almost soft , strain , spread out and deep fry for 1 minute.
2 Cups Puffed Rice / Murmura.
1/2 Boiled Potato - Diced.
1/2 Onion - Chopped.
2 Tablespoons Mustard Oil
5-6 Tablespoons Alu Bhujiya
Chopped Cilantro / Dhania Leaves
Mix all the above together , spoon on sauces/chutneys to taste , add chopped cilantro / Dhania leaves , and lastly give a generous sprinkle of sev / alu bhujia .
May the culinary wars continue !

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Saturday, 7 March 2015

Mutton Alu Tari


Alu's taste fabulous in mutton or chicken gravy - mush better than the protein itself .I like to deep fry the potatoes , set aside after making a few pricks in them with a toothpick.
This recipe has a very interesting paste mix which I have adapted used from Sumeet Nair's The Bangla Table.
750 Grams Mutton.
5-7 Medium Potato- Deep Fried - then cut into two pieces.
20 Dried Red Chilies - Break into two , discarding some seeds if you want less heat.
200 Grams Tomato Puree.
200 Grams Onions Chopped.
5 Tablespoons Minced Garlic.
1 Tablespoon Ginger Paste.
2" Cinnamon Stick.
7-10 Green Cardamon.
5-7 Laung / Cloves.
1-2 Tej Putta
Salt
3 Tablespoon Wet Paste
150 Ml Water.
200 Ml Mustard Oil
100 Ml Ghee

Wet Paste:
This is a lovely paste to have handy in the fridge - Goes with almost any curry.
1/4 Cup Oil
1/4 Cup Fennel Seeds.
1/4 Cup Cumin Seeds.
2 Tablespoons Khas Khas / White Poppy Seeds.
70 Grams Garlic.
4 1/2 Teaspoons Bengal Gram Dal.
1 Cup Grated Coconut.
In medium hot oil add in all the seeds , then dal and 30 seconds later coconut and garlic.Stir once , remove from heat , cool and grind to a fine paste .
Heat oil , add tej putta , cinnamon , green cardamon and laung . When aromatic add onions and brown nicely , now add the mutton and give it a good bhuno till nearly half cooked.At this stage add tomato puree , ginger and garlic and salt and cook covered till oil separates.Your mutton will be 80% done.
Add the wet paste ,water and potatoes - you can either cook it covered till done or give just one whistle in the cooker .When done heat up the ghee and pour over the mutton , stir and leave covered till you are ready to eat. The verdict is always finger licking delicious !

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Thursday, 5 March 2015

Paneer Methi Palak


This is a stunning recipe - here the greens balance each others flavors out beautifully . The trick is to leave the greens  just about undercooked  before you add paneer and salt - don't overcook them and kill the flavors because here the greens are the main flavor .I don't salt methi - you want to retain a touch of bitterness which palak and paneer both balance out beautifully.
200 Grams Paneer Cubed.
200 Grams Palak / Spinach , Minced.
200 Grams Methi , Minced.
1 Teaspoon Finely Chopped Ginger.
Dried Red Chilies.
Mustard Oil or Ghee - both work beautifully though I prefer Mustard Oil here .
Heat oil , add dried red chilies and ginger , saute 30 seconds , add methi , cook methi for maybe 3-4 minutes , it begins to get limp , now add palak , cook another 2-3 minutes , add salt and paneer . Mix well and cook 2 minutes covered on low heat .
Sit down to a delicious meal !

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Wednesday, 4 March 2015

Fish in Spicy Honey Ginger Sauce


200-225 Grams Fillets of Boneless Fish - Marinated for 30 minutes in half the quantity of the sauce indicated below .
Wok fry the fish 2-3 minutes covered .Add 60 Ml water and cook another 30 seconds ,Taste and adjust
Bed of Greens
5-6 Young Green Onions / Leek Clean and leave whole but cut into Three pieces 3" long.
1 Tablespoon Dark Soya Sauce.
1 Tablespoon Honey.
1 Teaspoon Sugar.
Chopped Chilies.
2 Thin Discs of Ginger - Like a 10 Rupee Coin.
60 Ml Water
Add all the ingredients mentioned under ' Bed of Greens ' and simmer covered on low heat for 5 minutes till onions are soft.
Assembly:
Lay the greens and juices on a platter .Spoon on the fish and the little sauce that will remain and sit down to a super delicious meal!


Soy Honey Marinade / Sauce
Rich with luscious and dense flavours this sauce work brilliantly as a stir fry , marinade or even when spooned onto salads .Five spice gives it that exotic oriental touch .
4 Tablespoons Honey.
3 Tablespoons Light Soy Sauce.
2 Tablespoons Rice Wine Vinegar ( I used red wine vinegar )
2 Tablespoons Hoisin Sauce.
1 Tablespoon Five Spice.
2 Tablespoons Pure Sesame oil.
2 Tablespoons Minced Ginger.
1 Tablespoon Finely Chopped Red Chilies.

Add ginger to cold oil , warm it up in a saucepan on minimum heat for 1 minute , enough to release the flavours.Now add the rest of the ingredients , bring to near simmering point and immediately take off heat - total cooking time under 2 minutes as you don't want to kill the flavors . Cool and bottle.Use as a marinade or a dressing .


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Tuesday, 3 March 2015

Dal With Banana Stem / Aratidhoota Pappu


A health and delicious recipe from Cooking At Home With Pedatha , this recipe is simple , onion ,ginger , garlic and tomato free , a gem from a traditional Andhara kitchen.
1 Cup Chopped Banana Stems
1 Cup Red Gram Dal.
1/2 Teaspoon Haldi.
4 Tablespoons Tamarind / Imli Pulp.
2-3 Teaspoons Jaggery ( I avoided )
Salt.
2 Tablespoons oil.
The Tempering
1 Teaspoon Split Husked Black Gram Dal.
1 Teaspoon Mustard Seeds.
1 Teaspoon Methe Seeds.
Whole Red Chilies.
Curry Leaves .
A pinch of Hing
Pressure cook dale in 3 cups of water , if too thick add some more.

Discard outer layer of banana stems, chop into thick rounds removing all the fibrous strands and soaked in butter milk to prevent discoloration.When ready to use , wash well and cut into small bits.

In a wok , heat oil , add gram , when it turns golden add methe and mustard seeds , when mustard seeds brown add chilies curry leaves and hing.
Add chopped banana stem , stir fry a minute or two.
Add haldi , salt and imli , cook another 1 minute then add the dal and simmer for 3-5 minutes.
Delicious !


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Rivayaat e Rampur


 is a part of The Oberoi groups initiative to revive the lost cuisines of India . This current festival celebrates the distinct cuisine of Rampur , and was brought to us by culinary experts Nazish Jalali and her son Osama , who happily shares not just his mothers recipes but his vast knowledge on the cuisines of India .Feasting with Osama was an enriching experience in all senses .

The tasting menu showcases Rampur Cuisine beautifully . Dahi Bade , not round and fluffy , were almost flat and melt in the mouth delicious.Kababs again were subtly spiced and brilliant - I loved the Kacche Keemey Ki Tikki and Lamb Seekh.In the mains Laute Palute- besan cheelas made to look and taste like fish , were totally new and delicious as was Hari Mirchi Ke Keema ( my favorite ) . Chicken Qorma was delectably subtle . Saag Kofta ., Taar Qorma took the meal to other levels.Desserts were superb again , Alu ka Zarda and a subtly flavored Gulathi were the perfect end to our meal.

This feast is a must do , unfortunately today is the last day , but do head there . The food for all the ghee etc leaves you feeling anything but heavy and is beautifully under spiced .Set in the magical environment of 361 Oberoi Gurgaon with impeccable service this truly is a royal treat ! Thank you Osama and your ammi for an exquisite banquet !

Monday, 2 March 2015

Palak Gosht


A very simple and rustic recipe with delicious results .
1 Kg Mutton - Cube and marinate in :
1.5 Tablespoons of Ginger Paste.
1.5 Tablespoon Garlic Paste.
2 Large Onions - Chop and fried till brown in Ghee.
Marinate the mutton in the above for 6-24 hours , I kept it overnight sealed in a container.
400 Grams Ghee - more is better !
2" Cinnamon Stick.
6 Green Cardamon.
8-10 Black Peppercorn
2 Black Ilachi
6-8 Cloves Laung
In 400 Grams ( same ghee used to fry onions ) ghee saute the above spice till aromatic , take out the spice , cool and powder to use late when you add in the palak / spinach .
6 Tomatoes Pureed.
1.5 Tablespoons Ginger Paste.
1.5 Tablespoons Garlic Paste.
Salt.
Chil1 Powder
2 Kgs Palak / Spinach - washed and minced fine - We don't puree palak in this recipe.
Reheat the ghee , it would be nicely infused by spice and onions you fried .Add Marinated mutton and cook to sear over high heat for about 10 minutes , then tip in tomato puree , ginger and garlic paste ,  and bhuno  for 10-12 minutes till ghee separates , add salt , red chili powder and reduce heat , cooking covered till 90% done .
At this stage I transfer the mutton to the biggest wok /patila  increase heat to max , add palak and the powdered wholes spices and cook over high heat till palak is fully cooked and the water it releases evaporates .That's when you get to see delicious ghee float on the top ! Give it a final bhuno , allow the dish to rest , taste and go for it !


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

Sunday, 1 March 2015

Sweet n Sour Sauce


A simple and delicious recipe I got from my favorite food magazine BBC Goodfood. I adjusted pinapple juice at the end to balance flavors to suit my palate.

2 oz/ 50g Brown Sugar
2 oz/ 50g Malt Vinegar
6 oz / 150g Tomato Sauce or Ketchup
1 small tin pineapple chunks in juice
1 tbsp light soy
2 sliced spring onions (optional)

Combine all the ingredients except for spring onions , simmer for 5 minutes and garnish with spring onions .
To make it easier , use one part each of Vinegar and Sugar and three parts of Tomato Ketchup.Add and adjust pineapple juice and pieces to suit you . I was hesitant to use pineapple , but went and bought a can and boy am I happy I stuck with the recipe.
This is a delicious and versatile recipe - will work superbly with Chinjabi Cuisine too !

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