Wednesday, 30 September 2015

Beans ki Subzi ‪#‎sikandalouscuisine‬


A light and delicious vegetable , these beans are made very often at home in season . Mostly plain as you see here , or with small potatoes .The important thing is to cook the beans - or should I say just about under cook them to retain a bite . Here is what we do .

250 Grams Beans - Remove strings and chop tiny as you see here .
1 Heaped Teaspoon Ghee.
Dot of Hing.
2-3 Whole Green Chilies - Make slits.
1 Teaspoon Mixed Ginger & Garlic Paste.
1 Teaspoon Dhania Powder.
1/2 Teaspoon Sauf Powder.
1/2 Teaspoon Jeera.
Chopped Dhania Leaves
Salt


Heat ghee , splutter jeera and add green chilies , make a paste of all the balance but sauf powder with 100 ml water , cook till oil separates , now add beans , stir well , add literary a tablespoon of water and and cook covered on low for about 5-6 minutes.Take off heat , stir in sauf powder and dhania leaves - semi sweet and so delicious !

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Sunday, 27 September 2015

Omelet Curry #sikandalouscuisine


This is like so delicious I don't know why I haven't made this before.Not Bong - though we use panch phoren , nor Punjabi , this is a recipe I came up with after reading a few online ones . Go with the flow and I hope you enjoy this as much as I did .One point - due to the initial spice we add , the color turns black , but don't worry , grab a few teaspoons of Kashmiri Mirch Powder and things looks rosy again ! Okay here is what we did .
8 Eggs - Whip up , add tomato , onion , chilies and make omelet. Cut into strips.Set aside
Cube 3 -4 Potatoes - Deep fry and set aside .
The Masala:
200 Ml Mustard oil .
2 Teaspoons Kilonji Seeds.
1/2 Teaspoon Methe Seeds .
2 Teaspoons Black Mustard Seeds.
1 Teaspoon Jeera .
2 Teaspoons Fennel /Sauf Seeds.
3 Teaspoons Kashmiri Chili Powder ( Color )
200 Grams Onions Chopped.
200 Grams Tomatoes Pureed.
150 Grams Tomatoes Chopped.
1 Tablespoon Garlic Paste
2" Ginger Sliced Thin.
1 Heaped teaspoon Garam Masala.
Curry Leaves .
Dried Red Chilies
Green Chilies
Salt
Haldi.
1 Tablespoon Ghee .
Heat Mustard oil , add methe seeds , when they begin to change color add all other seeds. Once aromatic add onions , mix , add salt , and cook covered on low till limp , don't let onions change color. Now add tomato puree ( not chopped tomatoes ) , garlic and ginger along with all powder spice . Add 500 Ml water and cook covered on low for ten minutes .

Now add potatoes , chopped tomatoes and whole chilies , cook covered for another 5-7 minutes , finally add in omelet strips , cook covered another 3-4 minutes on low heat . Add garam masala and ghee and take off heat .This is like fantastic .

​Director #asianhawkersmarket​

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Saturday, 26 September 2015

Spaghetti Bonanza #sikandalouscuisine


I am a big fan of one dish meals and if it happens to be with pasta , even better - and if you get to mop up bits and ends sitting oin the fridge , what better - that's he bonanza in the bowl! Here is what I did with what I had in the fridge.
One Portion Spaghetti - Boil Al dente , strain and retain some liquid .
1 Teaspoon Minced Garlic
5-6 Whole Garlic Cloves ( Optional , I love garlic )
1 Teaspoon Coarsely Pounded Black Peppercorn.
1 Teaspoon Chili Flakes .
2 Rashers Bacon - Chop Large ( Had these leftover so used them , bacon gives a superb flavor ).
150 Grams Boneless Thigh Chicken 1" Pieces ( Again too little to use elsewhere so in the wok it went ).
10-12 Cherry Tomatoes - Cut in half / Use regular 1 tomato.
Lots of Basil Leaves.
Lots of Cheese - I used 3 Tablespoons Grated Parmesan .
These are all suggestions , go with what you have , bell peppers / mushrooms your canvas , paint it to suit your palate .
60 Ml Olive Oil.
Heat olive oil , add bacon if using , cook bacon for one minute , this releases bacon fat and flavoring which is delicious.Remove bacon , add black pepper , garlic and chicken to the fat / oil and cook covered on low 5-7 minutes , chicken will be nearly done . Now add back the bacon , chili flakes if using , tomatoes and half the basil and after one minute add spaghetti.

Add 2-3 tablespoons water you retained after boiling spaghetti , cook covered for 1-2 minutes for spaghetti to take in all the delicious flavors - you don't wish to overcook anything - look at the tomatoes in my photograph to get an idea.Turn the heat off , stir in cheese and balance basil leaves , allow pasta to sit covered for 3-4 minutes while you pour yourself a glass of white wine and Bon Appetit !


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Friday, 25 September 2015

Chettinad Mutton Biryani #sikandalouscuisine



This recipe is adapted from Pratibha Karan's Cookbook titled Biryani . While I enjoy her recipes , I find them very under spiced and flavored so I have done my number here and infused some life into it ! What is interesting is that she marinates washed rice in ghee , and I like that touch. She also doesnt use Jeera , Black Pepper or Sauf - these are my additions here as her biryani read tasteless to me - more so this is the Chettairs cuisine is known for being fiery hot and flavorsome .The process of layering is missing which makes it more of a Pulao .
500 Grams Mutton marinated in :
2 Tablespoons Ginger.
2 Tablespoons Garlic Paste.
Paste of 5 Green Chilies.
1/2 Cup Curd.
1 Tomato Chopped.
Make A Coarse Powder :
1 Tablespoon Jeera.
1 Tablespoon Black Peppercorn.
2 Tablespoons Sauf.
Add this powder to the above marination and keep overnight cling wrapped in the fridge.
Other Ingredients:
400 Grams Sela Basmati Rice - Marinate in 1 Tablespoon Ghee.
5-6 Green Cardamon.
4-5 Dried Red Chilies.
1 Bay Leaf
2" Cinnamon
2  Onions Sliced.
Salt.
Ghee.
Heat ghee , splutter bay leaf , cinnamon , cardamons and add chilies.When aromatic add onions and fry till golden brown.Now add mutton and some salt , cook on high for about 10 minutes , then cover and allow it to cook on low, add water if needed.Cook till done.
Now add rice , lightly cook rice and mutton together , then add water - an inch above mutton and rice . Cook covered on medium heat for 5 minutes then on low for about 20 minutes.When all water is absorbed place on ' dum ' for 20-30 minutes.I cooked biryani on the gas and when rice was 75% done put the dish tightly sealed in the oven and baked at 150C for 30 minutes.
When ready to eat give a chownka with fried garlic if you like , and garnish with fried onions .Came out delicious !





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Thursday, 24 September 2015

Potato Onion Muffins #sikandalouscuisine


Set Oven at 180C - Bake 40-45 Minutes.
This recipe came to my head after I made banana chocolate muffins the other day . I enjoyed those a lot , but at heart am into savory spicy stuff , so did a bit of Google , and a bit of logical experimenting and came up with these delicious potato muffins - Tweak to taste.

1 Cup Wheat Bran Flour
1 Cup Maida.
50 Grams Butter.
2 Tablespoons Oil.
1.5 Cups Potatoes - Boil , cool , grate from large hole.
1/2 Cup Chopped Leek including Green - Use Onions too.
1/2 Cup Cherry Tomatoes Cut in Two - Alternatively use chopped tomatoes.
1/2 Half Cup Grated Cheddar Cheese.
1/2 Cup Milk.
1/2 Cup Curd.
2 Large Eggs.
4-5 Table Spoons Green Herbs - I used basil leaves and dhania leaves .
1.5 Teaspoons Baking Powder.
1.5 Teaspoons Baking Soda.
Adjust salt with cheese
Black Pepper Crushed to Taste.
Chili Flakes to Taste.
1. Heat 1 Tablespoon oil , add pepper/chilies , then leek / onion and cook 30 seconds , next add tomatoes and cook another 30 seconds , don't overcook . Take off heat. Add green herbs.Fold in grated potatoes .
2. Mix salt and the flours , add butter and oil , use a hand mixer to get bread crumb like consistency.Gently fold in the cooled potato ,tomato ,onion mixture.
3. Beat eggs , add cheese , add curd and milk , beat well for 30 seconds.
4. Fold the ' custard ' ( step 3 ) mixture into the flour mixture , gently mix it all .
5. Lastly tip in baking powder & baking soda , mix well.
6. Take 14 greased baking cups , fill the mixture to 3/4th level and bake for 40-45 minutes or till a toothpick comes out clean.Or pour into a baking dish and make a flan/loaf.
This was my first attempt and it came out fabulous . I like what wheat bran flour does to the flavors. Do try it too.

Note :
1. I have used standard measuring cups / measures in the recipe . Do google ' measuring cups set ' and a lot will be thrown up , very reasonable and most useful.
2. While baking , always add baking powder/soda at the very end to retain its strength.
3. Cook with love !

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Wednesday, 23 September 2015

Lau Shaak Posts Bhapa #sikandalouscuisine



A few days ago my friend Aritra Das after seeing pics of lauki on my farm suggested I use the tender leaves to make this quaint and exciting sounding dish . He explained the recipe which sounded simple and doable - and was it a smash hit ,I will never waste lauki leaves again !

3 Tablespoons Khas Khas / Poppy Seeds.
1 Tablespoon Sesame Seeds ( Optional - I used )
3-4 Green Chilies.
6 Tender Lauki Leaves - Remove stems , soak in cool salt water for 20 minutes , then rinse and pat dry.

1.Soak the seeds in minimum water for an hour , then discard water , chop chilies and grind chilies and seeds on sil butta to a coarse paste - not fine.Add salt.

2. Take one leaf , spread a heaped teaspoon of posto paste towards the middle , fold sides to make an envelope and with posto paste inside , secure with a toothpick or string.

3. Steam the posto packages for 20 minutes , I used an idli stand.
4 Remove toothpick / string , break up the leaves as seen in the photograph , mixing up shredded leaves and posto, add raw mustard oil , mix well and eat with steaming hot rice. You will sleep like a baby for a few hours afterwards !

Thank you Aritra , this was like a sublime experience - deliciously rustic and honest food - finger licking good . A recipe after my heart .

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Tuesday, 22 September 2015

Banana-Chocolate Chip Muffins ‪#‎sikandalouscuisine‬


To celebrate our membership touching the glittering 25000 number here are some easy and delicious Banana Chocolate Chip Muffins from ‪#‎sikandalouskitchen‬ to #sikandalouscuisine !

Recipe from the net .
Preheat oven to 180 degrees.
3 medium very ripe bananas
1 Tablespoon Butter
1 Tablespoon Oil
1 egg
1⁄3 cup low-fat buttermilk or 1⁄3 cup milk
1⁄2 cup granulated sugar
1⁄2 cup brown sugar
2 cups flour
1 teaspoon baking soda
A Pinch of salt
2 -3 tablespoons chocolate chips ( dust with 1 tablespoon flour - this prevents them from sinking while baking ).
2 tablespoons chopped walnuts ( dust with 1 tablespoon flour - this prevents them from sinking while baking ).

Lightly coat 14muffin tin liners with cooking spray and place in muffin tin.
In large bowl, mash bananas with fork.

Whisk in egg, milk, granulated sugar, butter ,oil and brown sugar.In separate bowl, combine flour, baking soda, and salt.Add flour mixture to banana mixture and combine well.Fold in chocolate chips and walnuts.

Spoon equal amounts of batter into 14muffin cups.Bake 30 minutes or until toothpick inserted in center comes out clean.Allow to cool slightly in pan, then remove to wire rack.Sikandalously Delicious !

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Sunday, 20 September 2015

Alu Wadian #sikandalouscuisine


A dear friend sent me these divine Wadian from Amritsar , they were so bursting with flavors that the moment I opened the packet my kitchen came alive with their delicious warm and spicy aroma.I have to get the Amratsari way of making these , I took my tried and tested Punjabi route and the dish was delicious.

6 Wadian - break and fry them in oil , strain and set aside. This oil will be beautifully infused with their wonderful spicy flavors , so use it for the dish.
500 Grams Potatoes Peeled and cubed.
3 Onions - Slice , fry till light brown , strain and make paste.
3 Tomatoes - Pureed .
1 Heaped Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Heaped Teaspoon Jeera.
2 Teaspoons Dhania Powder.
2 Teaspoons Kashmiri Mirch ( More for color , these wadiyan were spicy ).
1 Teaspoon Chili Powder.
1/2 Teaspoon Haldi.
1/4Th Teaspoon Hing.
1" Cinnamon
5-7 Green Peppercorns
1 Tej Putta.
1 Teaspoon Garam Masala
Reheat the oil wadian were fried in , add jeera , cinnamon , tej putta , and cardamons , fry 30-40 seconds till aromatic.Now add ginger paste ( not garlic ) cook another minute and then tip in tomato puree , hing , haldi , dhania powder chili powders , when oil separates, add onion paste and some salt.Keep salt low till you get the final flavors after cooking wadian in the gravy.
Now tip in potatoes and fried wadian , cook 5-7 minutes in the masala , add desired amount of water depending on the gravy you want along with the garlic paste .I cooked this covered till potatoes were done while wadians continued to infuse the gravy with their masalas  , then added garam masala and shut off the heat , allowed the dish to rest for a few minuets and flavors to settle , then adjusted salt .
This is one of the most heavenly wadian dish I have eaten , no doubt due to the superior quality of wadian I received.Finger licking good ! 

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Potato Crusted Flan #sikandalouscuisine


This is a quick and easy dish - can be your meal or a snack - the filling is again limited to what you have at home / wish to use . I made this in a small casserole dish - good for two. This is my take on a quiche where one uses a flour pastry , I wanted to avoid flour so came up with a POTATO PASTRY - worked deliciously.
3 Potatoes - Boil , peel , mash with 1 tablespoon butter , add flavoring and minced herbs . Lightly grease a baking dish and pat on the potato as shown in the photograph - Bake at 180C for 15 minutes while you make the filling.
1 Large Egg.
10 Mushrooms- Chop in 4/6 pieces.
1 Small Onion - Slice.
5-7 Cherry Tomatoes - Cut in half.
50 Ml Cream / Milk.
2-3 Tablespoons Grated Cheese.
1/3d Teaspoon Baking Powder.

While the flan bakes saute onions and mushrooms over very high heat for no more than one minute you only wish to sear it all - add salt and pepper to taste . Mind you there will be salt in the cheese too and in the potato crust . Now add tomatoes and take off heat, cool .
Whip up egg and cream , add cheese , add the filling , mix and pour this into the baked potato flan. Decorate the top with sliced cherry tomatoes if you wish , and bake at 180C for another 15 minutes.It couldn't get simpler or more delicious !

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Saturday, 19 September 2015

Kaddu Swadisht #sikandalouscuisine


If you can lay your hands on tender green pumpkin do give this a shot and cook it unpeeled. Unlike the yellow pumpkin which tends to become very sweet , the green one has no strong defined flavors so takes on what it's ' fed ' beautifully . Here we go khatta - meetha - but only a hint of sweet and sour.
750 Grams Green Kaddu - Unpeeled and cubed.
2" Ginger - Grate half and make pasted of the balance half.
1/2 Teaspoon Methe Seeds.
1.5 Teaspoons Black Mustard Seeds.
1 Tablespoon Dhania Powder.
1/2 Teaspoon Haldi Powder.
3-4  Green Chilies Paste ( adjuat ).
1 Tablespoon Lemon Juice.
4-5 Tablespoons Thick Tamarind Paste. ( adjust ).
2 Tablespoons Grated Jaggery / Gur ( adjust ).
200 Ml Hot Water.
Mustard Oil
1 Teaspoon Ghee.

Heat oil , bring to near smoking , reduce heat and splutter methe seed , as they begin to color add mustard seeds . Next tip ginger PASTE and saute till ginger cooks , now add in the chili paste and hing and immediately add kaddu , salt and haldi . Stir well , cook covered for 5-7 minutes , add a splash of water if needed.Kaddu will be half done.
Mix dhania powder , gur , imli , lemon juice in 200 ml hot water along with balance grated ginger and stir into the kaddu , cook covered for another 10 minutes or so till done. Add ghee while taking the dish off heat . The beauty of this delicious dish is that you get to adjust and correct all flavors even after it's cooked .I like to keep the chilies high to balance out the hint of sweet and sour.

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Friday, 18 September 2015

Spread Your Wings ‪#‎sikandalouscuisine‬







I don't know why I don't make wings more often . They are foolproof , quick and easy and till the very end you can adjust flavors, even after wings have been cooked. Here is what I did , you have two options , eat them grilled with minimum marination , or add them back into the balance marination and get your fingers nice and messy . Both are delicious choices.

250 Grams Chicken Wings With Skin- 6-8 Pieces.
3 Tablespoons Dark Soy Sauce.
2 Tablespoons Balsamic Vinegar.
1 Teaspoon Coarsely Ground Black pepper.
1 Tablespoon Brown Sugar.
2 Teaspoons Sesame Oil - Imported Thai one , has a great smokey flavor.
1 Teaspoon Mustard Paste ( I used Kasondi )
Make Paste:
4 Green Chilies.
4-5 Cloves Garlic.

Mix up everything including the paste , marinate wings . I cling wrapped them overnight . When ready to bake , bring to room temperatures , set oven at 180C , line a tray , shake off marination , leave what stays. Bake 10 minutes , turn and bake another 5 minutes,your wings are now ready to eat and delicious at this stage too .

If you want them gooey and sweeter all you do is heat up the balance marination , add cooked wings and coat them - all done in 2 minutes. Either ways , you have two delicious options.

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Thursday, 17 September 2015

Chicken Korma #sikandalouscuisine


This simple and delicious dish was taught to us at the sikandalous cuisine master class with the Jalali's , at Le Meridien Hotel . It was a super well organized class and Tanveer Kwatra and his team made sure everything was perfect .This is how Osama bhai and Ammi explained and taught this dish.
1 Kg Chicken
250 Grams Ghee.
250 Grams Onions - Brown and make paste.
250 Grams Curd.
20 Grams Ginger Paste.
20 Grams Garlic Paste.
10 Green Cardamon .
2 Teaspoons Red Chili Powder.
5 Teaspoons Coriander Powder.
8 Cloves.
1 Teaspoon Jaiphal , Javitri & Dalchini Powder.( I used 1/2 teaspoon each )
10 Grams Almond Paste.
2 Teaspoon Kewra Water.
Salt.
1.Take a pot , add ghee , when hot add cloves and cardamon.
2. Add ginger garlic and cook for a while , I added red chili powder to get the ghee nicely colored.
3. Now add chicken , bhuno lightly a while then add whipped curd and cooked curd.
4. Add Coriander powder & chili powder.
5. When Ghee comes to the top add brown onion paste and cook slowly.
6. When almost done add almond paste and the balance powders and cook another 10 minutes.
7. When done , add kewra water.
Do all the cooking slowly and covered , add a dash of water when needed - this is a super simple recipe - the flavors amazing !

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Tuesday, 15 September 2015

Pumpkin Wafers ‪#‎sikandalouscuisine‬


Crispy wafer thin pumpkin slivers - your healthy crunchy fix - no potatoes no carbs . Here is what you do - with a peeler slice off slivers of pumpkin with the skin , spray with oil , season with salt and chilies - bake on a rack at 170C for 10 minutes.Take off the rack and allow them to cool .


You now have a some deliciously flavored crunchy wafers - Some will brown more , don't worry , those are the tastier parts . Fun with food , and its a healthy option too , the sikandalous way !

Crusted Pumpkin Wedges #sikandalouscuisine


Inspired from the Yotam Ottolenghi's PLENTY here is another delicious way to eat pumpkin . Set the oven at 190C and get prepping for this super dish which he recommends eating with a sour cream dip.

I used the ripe yellow one and kept the peel on , as suggested in the recipe . Cut wedges 1/2 thick in half moon shapes as seen in the photograph.Apply olive oil and both sides and set to bake for 5-7 minutes till half done , while your prep the topping. His recipe doesn't half cook pumpkin wedges . It sounded right to me so I did that .
7-8 Pumpkin Half moons with skin - 1/2" thick , lightly coated with olive oil on both sides.
Topping:
50 Grams Grated Parmesan Cheese.
20 Grams Bread Crumbs.
6 Tablespoons Chopped Parsley ( I used Basil Leaves ).
1 1/2 Teaspoons Finely Chopped Thyme .
1 Tablespoon Lemon Zest.
2 Garlic Cloves Chopped.
60 Ml Olive Oil
Lightly mix topping ingredients , pat onto half done pumpkin wedges and bake for another 5 minutes.Eat with sour cream . Bliss !

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Saturday, 12 September 2015

Hung Curd Bites #sikandalouscuisine


A great snack , and relatively oil free too without compromising on taste . Take curd , loosely it in a muslin cloth to drain for a couple of hours - you will end up with a somewhat thick mass of curd .This is the base of your recipe. Flavor this curd with garlic / Black Pepper / Herbs - it's your canvas .I also added some extra virgin olive oil and lots of fresh sweet basil which was minced.You now have some delicious home made ' cheese ' which doubles up as a dip or as a dressing .
This dip I serve with lightly blanched carrot / zucchini / Radish / Celery sticks , broccoli florets etc , or plated on bite sized lightly blanched pieces of bell pepper as shown in the photograph -or  spread a thick layer on toasted bread . I had oven roasted bell peppers in the fridge which I chopped and spread on top of hung curd on toast as you can see.

This comes out delicious and versions of this is my morning snack after my walk or whenever hungry.Hung curd is interchangeable
​w​
ith Feta / Goat Cheese .

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Thursday, 10 September 2015

Vegetable Pulao #sikandalouscuisine


This is a lovely pulao and one gets to use up vegetables that one has at hand in the fridge - comes out wholesome and delicious. I use ghee and mustard oil together here .I also add milk at the end and give  ' dum ' in the oven for 20 minutes or so at 170C , again optional
500 Grams Rice - Soaked in water , drained.
2 Onions Chopped.
2 Tomatoes Chopped.
200 Grams Paneer - Cubed and fried , then left in hot water which has a bit of haldi .
250 Grams Assorted Vegetable - I used Cauliflower floret ,Some Beans , Peas.
1.5 Tablespoons Ginger Minced .
1 Tablespoon Garlic Paste.
5-7 Split Green Cardamon.
2" Cinnamon Stick.
10-15 Black Peppercorns.
7-10 Cloves.
1.5 Teaspoons Jeera.
1 Level Teaspoon Haldi
Salt
Chilies
1 Heaped Teaspoon Garam Masala to add to milk
2 Tablespoons Ghee + 1 Tablespoon to add to milk
2 Tablespoons Mustard Oil
150 Ml Hot Milk - Add a few strands of Kesar which has been warmed up on a tawa along with 1 tablespoon ghee and garam masala
Make a Stock - This is optional , but really uplifts the flavors.In a potli / Muslin cloth tie up 1 teaspoon each dhania seeds , sauf , 1/2 crushed Nutmeg and some mace along with broken black cardamon .Bring to boil 800 Ml water with the potli and 2  Tej Puttas , turn off heat after 5 minutes and leave covered for flavors to develop for 30 or longer minutes while you prep for the pulao.
Heat ghee and oil , splutter jeera , add cardamon , cinnamon , black peppercorns , cloves . When aromatic add onions , cook till they begin to turn color then add tomatoes and ginger along with haldi , salt and chilies.When oil separates saute rice for 2 minutes , then add the vegetables and saute them for 3-4 minutes.

Now add enough water to cover the rice and 1" above , at this stage taste water for salt , it should be on the higher side , cover and cook on medium for 5 minutes and another 10 minutes on low or till just about done.Now add paneer , sprinkle the milk and leave on dum for 20 minutes.



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Caramelized Garlic ‪#‎sikandalouscuisine‬


Inspired from Yotam Ottolenghi's PLENTY , caramelized garlic is a great ingredient to add to your flans , pair with cheese or serve as a side with grills .

30 Whole Cloves Peeled Garlic.
1 Tablespoon Olive Oil.
1 Tablespoon Balsamic Vinegar.
150 Ml Water.
1/2 to 2.3 Tablespoon Castor Sugar.
1 Whole Dried Red Chili - My addition , I think it enhanced the flavors with a suggestion of a kick.
Salt.
Thyme.


Boil garlic for three minutes in water , strain.
Heat olive oil and saute garlic on high heat for two minutes , then add balsamic vinegar and 150 Ml water.Simmer till there is half the water left.
Now add thyme , sugar and salt and continue to simmer till most of the liquid evaporates and garlic is coated with a dark syrup.

Once you taste this I am sure you will love the flavor and what it does when added to a dish or eat on its own .And here is what I did - Took hung curd , whipped it up with a dash of salt and a hint of black pepper ...and added garlic chives along with some caramelized garlic .




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Monday, 7 September 2015

Kerryann's Turkish-Style Couscous


This recipe is a take on what Jamie Oliver shared and to quote him " This super-simple couscous recipe is almost a salad – zingy, lightly spiced and brilliant with fish and chicken " . I saw Nishant's post and remembered I used to make this one so I looked up the recipe and here is my version of this awesome salad / side.
1 Measuring Cup Couscous.
1 Teaspoon Freshly Roasted & Ground Cumin/Jeera.
1 Teaspoon Smoked Paprika - I took 2 whole dried red chilies , lightly burnt them and cut them fine.Gave the smokey flavor.
4 Tablespoons red onion diced.
2 Tablespoons Yellow Bell Peppers.
4 Tablespoons Chopped Red Bell Pepper.
4 Tablespoons Corn Kernels.
  • 2 ripe tomatoes - I used Cherry Tomatoes as I had them in the fridge - each cut into four.
  • 2 Tablespoons of fresh mint.
    6 Tablespoons of fresh coriander
    8 Tablespoons of fresh flat-leaf parsley.
  • 1 Teaspoon extra virgin olive oil.
  • Juice From One Lemon.
    Mix couscous , cumin , salt , smoked chopped chilies , peppers , corn together in a bowl. Pour boiling hot water into the bowl covering couscous 1 " above. Stir and cover the bowl to retain the heat . Don't disturb it for 15 minutes.
    Now add in onions , lemon juice , oil , mint , and most of the tomatoes , coriander and parsley , mix gently with a fork , that will fluff couscous up . Adjust flavors , garnish with balance parsley , coriander and tomatoes , serve chilled or at room temperature.
    I am glad I rediscovered this beauty of a grain.

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    Goat Cheese / Feta Toast #sikandalouscuisine


    I wasn't going to share this as it's so basic , but then I love the picture and so here goes - The fastest most delicious toast !

    Put bread to toast  meanwhile slice cherry tomatoes / chop regular ones , chop any herb handy - I used basil. When your toast is done , spread a generous layer of cheese - I use either Feta or Goat Cheese , assemble tomatoes and basil and bite into a delicious flavorful toast !



    Atul Sikand
    Founding Member ,Delhi Gourmet Club
    Director, Asian Hawkers Market Pvt. Ltd.
    Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

    Sunday, 6 September 2015

    IndoPasti - Full Full Indo Italian tadka by #sikandalouscuisine



    After we did what we could to Chinese Cuisine with our ChinJabi cuisine could the Italians be far behind ? While I love a pasta , and more often than not love the delicate balance of flavors it comes with , sometimes the Punjabi in me screams out for chili flakes as I eat a finely plated herb infused pasta ! So here is what I came up with as a compromise with - IndoPasti .
    20 Tubes Penne - Boil as per instructions.
    6 Boiled Eggs.
    1/2 Cup Peas.
    1 Teaspoon Rai.
    3 Tomatoes Pureed.
    1 Tomato Chopped Small.
    2 Onions Chopped.
    1.5 Teaspoons Garlic Paste.
    1 Teaspoon Ginger Paste.
    2 teaspoons Dhania Powder.
    1 Teaspoon Garam Masala.
    1 Teaspoon Kasoori Methi
    Curry Leaves.
    Chili Powder
    Salt.
    Mustard Oil

    Heat oil , splutter rai seeds .Add onions , when they turn soft add the tomato puree , ginger , garlic , curry leaves and all powders but garam masala.Cook till oil separates. Add about 200 Ml water , cook covered till you get a nice gravy.Taste .The gravy should be flavored on the stronger side as you will soon be giving your IndoPasti touch !
    Now add chopped tomato , peas , pasta ,eggs and kasoori methi, gently cook covered for 5 minutes , take off heat , sprinkle garam masala , say Mama Mia and sit down to a delicious Sunday Breakfast !

    Atul Sikand
    Founding Member ,Delhi Gourmet Club
    Director, Asian Hawkers Market Pvt. Ltd.
    Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

    Saturday, 5 September 2015

    Gulatthi by #sikandalouscuisine



    In celebration of the very naughty and most lovable Lord Krishna , here is a sweet dish celebrating his birthday ! I have to thank Osama Jalali for sharing this recipe with me and am giving you a sneak into the awesome sikandalous cuisine master class with Osama and Ammi at Le Meridien , Gurgaon on the 12th September.
    2 Kg Full Cream Milk
    50 Grams Fine Rice Powder - Soak an hour.
    100 Grams Desiccated Coconut Powder.
    100 Grams Khoya
    1 Teaspoon Green Cardamon Powder ( Grind cardamon with sugar to make it easy )
    300 Grams Sugar ( adjust this slowly )
    200 Grams Desi Ghee ( I used 2 Tablespoons ).
    Kesar / Saffron ( Heat up gently and soak in a bit of hot water ).
    Kewda ( I reluctantly added 2 teaspoons - not bad ! )
    Gulabjal / Rose Water ( No way for me ! )
    100 Grams Cashew Paste ( Soak in just enough boiling water for an hour and grind with almonds)
    100 Grams Almond Paste ( Soak in hot water , remove skin and grind with cashews ).
    50 Grams Pistachio / Pista for Garnish.
    Bring milk to a rolling boil and reduce by 20% . Add sugar , kesar , rice powder , grated khoya and coconut powder.Stir on low heat for 10 minutes , now add the cashew-almond paste , cook another 5-7 minutes , add ghee and cardamon powder and a few minutes later kewra and rose essence , stir , take off heat and allow to cool down covered.Garnish with dry fruit and a couple of hours later eat chilled or at room temperature.
    Despite all the goodies and ghee and khoya etc , this doesn't taste heavy at all . It's delicious !


    Atul Sikand
    Founding Member ,Delhi Gourmet Club
    Director, Asian Hawkers Market Pvt. Ltd.
    Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

    Thursday, 3 September 2015

    Tender Pumpkin Shoots - Pharsi ko Munta #sikandalouscuisine


    This is a Nepali recipe , my drivers wife taught me .Here we use the tender tips , uppermost shoots , baby leaves , thin parts of the stem , tendrils etc to make this delicious vegetable known as Pharsi ko Munta. The recipe is basic and rustic , normally a bit of potato is added too , I guess to make less go far ?

    Here is what we did :
    Clean the furry parts of the stems by peeling the outer skin off , gather the baby leaves , shoots , cleaned stems and chop together small to fine .
    3 Cups Chopped Pumpkin Greens.
    1 Large Potato - Cube or dice .
    1 Large Tomato - Grate / Chop .
    1/2 Teaspoon Methe Seeds.
    1-2 Whole Red Chilies.
    1/2 Teaspoon Haldi.
    Salt
    Coarsely Paste - grind the ingredients below:
    10 Cloves Garlic.
    1" Ginger.
    5-7 Dried Red Chilies.
    1 Teaspoon Jeera
    Heat Ghee , add methe seeds and whole red chilies , when methe changes color add potatoes and haldi.When potatoes are half done add the coarsely ground paste and a minute later add all other ingredients , mix well and cook covered till done. You most probably wont need to add water.This comes out super delicious.A delicacy from Nepal on to your table !
    Founding Member ,Delhi Gourmet Club
    Director, Asian Hawkers Market Pvt. Ltd.
    Administrator and Owner , Sikandalous Cuisine https://www.facebook.com/groups/325180622895/