Monday, 30 November 2015

A Review of Fatty Bao #sikandalouscuisine


Fatty Bao - You enter the place and you cannot help but smile - colors , loads of charm , lots of kitsch all come together to create this happy space - with clever interiors and arches you get a feeling of space yet privacy.The outside is a smokers delight I suppose , and a superb place to hangout which is what we did.
Manu Chandra intelligently reinvents Asian Cuisine with delectable twists and serves up some amazing dishes.As we were only two , we opted for small plates and got to try out some superb food.Green Mango and Papaya Salad with that Chilly Honey and a hint of mint was yummm.Vietnamese Sugarcane Chicken was good , but wont be repeated as there is so much excellent stuff out there .
Fatty Oysters I would order each time - as I would the Salmon Carpaccio - bursting with deliciousness soaking in the flavors of Ginger Garlic Juices along with Soy Yuzu , Scallions and jalapeno.Pan Seared Scallops with Fujiko Butter again excellent and a must order.What can one say of the much celebrated Char Siu Bao - it's magical and perfect each time.
The showstopper was Cocoa Caramel - which is odd for me to say as I am not too partial to desserts . It was exceptional as I am told all their desserts are .Do head to Fatty Bao - we ate a fabulous meal and will definitely head back for more. All this and a beer came to just Rs 3900/- AI making the experience even better.

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



Sunday, 29 November 2015

Ganth Gobi ( Kolhrabi /Knol Kohl ) ‪#‎sikandalouscuisine‬


Try and buy small sized ganth gobis with tender leaves. Peel the bulb and slice or chop into large chunks., Discard any tough stems of the leaf keeping all of the leaves .Tear large leaves into two.More the leaves the better - but that is my personal preference.
 
500 Grams Ganth Gobi.
1/2 Teaspoon Methi Seeds.
1/5th Teaspoon Hing Powder.
1 1/2 Teaspoons Sauf Powder ( Fennel seed powder ).
1 Teaspoon sonth Powder ( Dry ginger powder ).
8-10 Dried Red Chilies ( or less )
1/3 teaspoon Haldi
Salt.
100 Ml Mustard Oil.

Smoke the mustard oil , splutter the methi seeds , when they begin to turn brown add the red chiles . When chilies start to darken add hing then all the other ingredients.Stir fry to coat well , if the gobi is tender add a mug of water and cook covered till done , or else add the water and give it one whistle under pressure. Adjust flavors to taste. You can add more sonth , sauf , salt to taste after the dish is cooked.
This dish normally has a thin gravy , I like a bit extra gravy so add more water and adjust the balance of flavors accordingly
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Eggs Maggi Masti #sikandalouscuisine


Fun and delicious . There is no recipe as such , just go with the concept and tweak to taste.Here is what I did .
8 Eggs - Boiled - Peel and make cuts in all over.
3 Onions chopped Long & Thick.
4 Tomatoes Pureed
1 Tablespoon Chopped Ginger.
1 Tablespoon Chopped Garlic.
2 Teaspoons Black Mustard Seeds.
6 Green Cardamon.
1" Cinnamon Stick.
1/2 Teaspoon Haldi.
1 Teaspoon Kashmirir Mirch Powder.
1 Tablespoon Sambar Masala ( A delicious twist ).
Hing.
Curry Putta.
Loads of Whole Red Chilies.
2 Packets Maggi - Cooked.
Salt.
Mustard Oil
Heat oil , add cardamon , cinnamon , when aromatic add mustard seeds and then whole chilies.
Now tip in onions saute till lightly colored , then add tomato puree along with ginger garlic paste and all other spice.Cook covered till oil comes on top.
At this stage add the eggs , saute them in the masala for 5 minutes and then add soupy noodles , gently stir , cook 1 minutes for flavors to marry - and sit down to the ultimate Eggs Maggi Masti !

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Friday, 27 November 2015

Dohneiiong - Pork with Black Sesame . #sikandalouscuisine


Net Recipe By Gitika Saikia

This is the first time I have used black sesame seeds in this quantity and was quite vary of what to expect . This came out tasty , but then it's pork too ! How much I liked it I am not sure.Some of my guests loved it , some like me were in two minds about the flavors .

500 Grams Pork - Leave fat on.
100 grams Black Sesame Seeds. Roasted and powdered.
1 Onion, sliced.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
3 - 4 Green Chilies, chopped
1 Teaspoon Red Chilly Powder.
1 Teaspoon Turmeric Powder.
2 Tablespoons Mustard Oil.
1 Large Potato Peeled , Cubed and Fried ( Not in recipe )
salt

1. Boil pork in very little water till soft , strain , reserve stock.
2. Heat oil , add onions , when they begin to color add ginger , garlic , turmeric , chilies , saute 1-2 minutes then add pork.
3. Lower heat and saute pork for 10 minutes - I splashed water and cooked covered , added the potato too.
4. Add some water to powdered sesame seeds , add into pork , stir well , cook covered for 4-5 minutes to blend in flavors.
5. Take off heat , allow the dish to rest for a while , then taste and adjust .

Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Hawaldar
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Thursday, 26 November 2015

Gourmet Studio with Chef Amit Rana #sikandalouscuisine



Gourmet Studio with Chef Amit Rana was a wonderful experience and I must confess that I wasn't expecting something this fantastic . The food is not just about fancy plating and drama - it's surprisingly light , homely and delicious . Amuse Bouche - a lightly steamed and fried Patra served with a Chilly Ice Cream set the ball rolling . What a combination ! My soup - extract of Crab in Coconut Milk with a slight tang was as delicious as the vegetarian option - Asparagus in Coconut Milk . These came red pesto cheese , chilly and basil crisp naans - superb stuff . Did you know Asparagus in Hindi is called Sootmooli ? I learnt that last night.
First course was an aromatic and succulent Lamb Chop along with Char Grilled Prawn -brilliant stuff. Malai Paneer Tikka Bhatti Masala and Green Pea Corn Griddle looked good - however I was saving room for the main - Masala Art's famous Tiffin Dubba which was the star of the evening and came with a spectacular Mirchi ka Salan , a delectable Chicken Ghee Roast , Baingan Achara , Hydrabadi Khatti Dal which alone I would head back for and a flavorful and delicious Pulao . We ended our meal with Kesari Ghavar and Malai Kulfi Ice Cream - you cannot imagine how fantastic these two tasted together.
Seriously there were no misses in the meal . Everything was light as I mentioned , brilliantly made and though each dish had it's own very distinct flavor , it all came together as a superb not to miss meal .The very fact that within four days 95 people have bought this deal tells you a lot . Do take up this offer - starting from 1500 AI you cant give yourself a better treat !

Monday, 23 November 2015

Sparkling Sunday Brunch - The Claridges

 
Sparkling Sunday's at Claridges - The name says it all . Yesterday I treated my senses to a fabulous experience at The Claridges - out in the open , a lovely sunny winter afternoon and a delicious , well put together buffet brunch created by the very talented Executive Chef Sahil Sabhlok and his team .
Sitting out in their lush green lawns , lots of champagne ,some succulent grills , delicious Dim Sum -mutton deserves a special mention , Tempura Prawns , awesome Soft Shell Crabs all hit the right spot.Pork Belly could have been better .India selection is again fantastic , I loved the biryani and Liver Keema Tak a Tak - which Sourish made a meal out of .
Do head to Claridges for their Sunday Brunch - a perfect way to spend a winter afternoon out in the open . Sahil mentioned introducing some tapas from Sevilla which will be fabulous. I can't sign off without a special mention of the service ,here you experience ' buffet at your table '  served with warmth and style.
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/


Saturday, 21 November 2015

Kumro Bhate / Boiled Red Pumpkin #sikandalouscuisine


Recipe Credits -  Minakshie DasGupta's Bangla Ranna.

Bhate, or  ‘in rice’ -vegetables boiled in the pot of cooking rice . I believe most vegetables like potatoes , pumpkins , various gourds could be a bhate .Cooking vegetables along with rice was probably an energy/time saving method , also that way I guess essential nutrients and flavors of boiled vegetables weren't drained away .
1/2 Kg Red Pumpkin.
1 Tablespoon Mustard Paste.
1 Onion Finely Chopped.
3-4 Green Chilies Finely Chopped
Lemon Juice to Taste.
A pinch of Sugar ( Optional ).
1-2 Tablespoons Mustard Oil.
Salt
Boil covered in very little water and when soft drain the pumpkin ( retain liquid to use in soup/dal ), mash well.Add in mustard paste along with all other ingredients.Mix thoroughly and serve at room temperature.

I didn't mash my pumpkin too thoroughly though as I like a bit of a ' bite ' . I also drizzled extra MO from the top .This tasted amazing and I will make this more often for sure. We ate it with rice.


Director, Asian Hawkers Market Pvt. Ltd.
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​Hawaldar​
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Thursday, 19 November 2015

Sarson Mahi #sikandalouscuisine


A fusion of flavors , this recipe borrows from different cuisines and comes out delicious each time. Here is what I do .
500 Grams Fish Fillet.
1 Heaped Teaspoon Haldi Powder.
2 Tablespoons Onion Juice.
2-3 Tablespoons Onion Paste.
1/2 Teaspoon Kilonji.
1 Teaspoon Kashmiri Mirch Powder - for color.
Lemon Juice To Taste.
Salt.
200 Ml Mustard Oil + 1 Teaspoon.
Make Paste:
1 Tablespoon Yellow Mustard Seeds.
1 Tablespoon Black Mustard Seeds.
1 Teaspoon Rai.
8-10 Green Chilies ( adjust ).
 
1.Apply haldi on fish , marinate for 15-20 minutes then saute for just 2-3 minutes , till nearly done.I don't fry my fish.Set aside.
2.Heat up more oil , splutter kilonji , then add the masala paste , onion paste along with red chili powder, saute paste till you see oil , be gentle , sprinkle water if need be.
3.Add 150 Ml hot water , cook covered on sim to bring to a rolling boil , then add onion paste and fish.
4. Cook for 3-4 minutes , add lemon juice , add 1 teaspoon raw mustard oil .Take off heat.
5. Allow fish to stand 4-5 minutes , adjust flavors . Delicious !

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Tuesday, 17 November 2015

Kalongi Murgh #sikandalouscuisine



A delicious recipe - adjust sour and spice to suit your taste - yes here I add a touch of jaggery ( unheard of for me ) to give that perfect balance , it helps as I make it spicier than the chili quantity mentioned below.
500 Grams Boneless Chicken ( 700 Grams Chicken On bone better but for parties boneless is easier to handle ).
3 Large Onions - Slice , fry till medium brown , then puree.
1 Tablespoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Minced Green Chilies ( adjust ).
3 Tomatoes Pureed.
1 Teaspoon Vinegar/Lemon Juice.
1/2 Teaspoon Jaggery ( optional ).
3 Tablespoon Thick Yogurt.
1 Teaspoon Garam Masala.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder
Salt
1 Heaped Teaspoon Kalongi Seeds.
3 Tablespoon Ghee.
150 Ml Water.
Marinate chicken in yogurt , vinegar/lemon juice , garlic , onion and green chili paste for a few hours.
Heat Ghee , sear chicken 5-7 minutes , now add tomato paste , haldi ,dhania powder ,  red chili powder and cook till oil comes up.
Add onion puree , cook another 2-3 minutes, add 150 Ml water and tip in kalonji seed.Cook covered on low till tender.Add vinegar and jaggery if using , give a final 2 minute cook covered.Take off heat , sprinkle garam masala, allow flavors to marry - taste and go for it !

Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
​ #sikandalouscuisine​

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Saturday, 14 November 2015

Machha Besara ‪#‎sikandalouscuisine‬


Totally in awe of all the delicious fish posts I have been eyeing from members , specially those with Bengal and Oriya influences , I did a bit of reading and made this recipe from odiakitchen - Can't say how authentic it is , all I do know is that it was delicious.

300 Grams Sole .
1 Big Onion sliced
1 Tomato diced
1. Potatoes – sliced (optional)
1.5 Tablespoons Mustard seeds
10 Cloves Garlic
1/2 " Ginger
4 Green Chilies ( my touch , I didn't use red chili powder as per recipe )
1/2 Teaspoon Turmeric powder
Salt to taste
Water – 1 1/2 cup
Mustard Oil
1 Teaspoon Ghee ( my touch )
Dried Mango – Ambula
(2) or curd (1/4 cup) - I used neither .
1 Teaspoon Mustard seed ( my touch ).
3-4 Dried Red Chilies ( my touch ).

1.Make a paste of mustard seeds , green chilies , ginger and garlic . Set aside.
2.Apply salt and haldi to the fish , ten minutes later fry till done . Set aside.
3.In the same oil , fry potatoes , when done , drain and set aside.
4. Heat oil , splutter an additional 1 teaspoon mustard seeds. Then add onions , when onions turn brown , add tomatoes and cook till oil separates.
5.Now add paste , cook 2-3 minutes , add potatoes haldi and salt. Saute a bit then add water, cover and sim cook 4-5 minutes.Taste , adjust chilies and salt , see if you needed any sour , I was happy without adding any.
6.Add fish and gently cook a minute , take off heat , add ghee.

Besan Paneer Bharwa Mirchi #sikandalouscuisine


I have been toying with the idea of making stuffed chilies with different ingredients , outside my regular mince/potato/dal/besan etc stuffing .I had that eureka moment when I found myself with 100 grams of paneer and 10 large green chilies - so here is what we did to delicious ends.
As an experiment I baked half of them and the rest did in the conventional way - in a frying pan , both methods came out superb.Measurements are approximates.
10 Karge Green Chilies / Jalapenos.
4 Tablespoons Besan.
1 Tablespoon Chopped Onion.
1 Small Tomato chopped ( 3 tablespoons )
1/2 Teaspoon Jeera Seeds.
2 Teaspoons Dhania Powder.
3 Regular Green Chilies Minced.
100 Grams Grated Paneer.
1 Teaspoon Sauf Powder.
1 Teaspoon Roasted Jeera Powder.
1/2 Teaspoon Haldi.
Salt.
Hing.
Mustard Oil.


Make slits in one side of the chilies almost end to end - to create a cavity.Which you will fill with the stuffing explained below.


Heat about 3 tablespoons mustard oil , when smoking add jeera seeds , then add onions. When onions turn soft add haldi , minced green chilies and besan. Saute 3-4 minutes.

Now add paneer and salt , cook another 2 minutes. Add sauf and jeera powder and tomatoes.Mix for 1 minute and take off heat . Don't cook tomatoes , you want them to release their juices when into the stuffing when chilies are filled and on the pan frying/baking.
If frying , add 2 tablespoons oil in a fry pan , add stuffed chilies,cover pan , cook on medium heat for 3 minutes.Turn chilies once , cook covered another 3 minutes or till done.
If baking , simply lightly coat chilies with oil using your palms and apply some oil in the dish too.Cover dish with foil and bake at 200 for 20 minutes. Both methods work beautifully.


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​ #asianhawkersmarket​

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Monday, 9 November 2015

Spring Onion Subzi With Besan ‪#‎sikandalouscuisine‬



2 cups of Spring Onions -Greens as well as the bulbs chopped up ( Original recipe had 4 cups chopped spring onions )
2-3 Green Chilies Minced ( Not in recipe )
4 Tablespoons of Besan
7-8 Tablespoons Oil.
2 Teaspoons Red Chili Powder -adjust as per your taste ( I didn't use , I used minced green chilies )
1Teaspoon of Haldi Powder.
1 Teaspoon Dhaniya powder.
1 Teaspoon Jeera powder each
1/2 Teaspoon of Hing
1/2 Teaspoon of Jeera.
1/2 Teaspoon Rai.
4-5 Curry Leaves Crushed
Salt to taste
Pinch of Sugar ( I didn't add )
Recipe :
In a thick bottomed wok dry roast the besan until it releases the aroma and turns fresh brownish in its hue when done keep it aside.
In a same wok add the entire amount of oil .Once heated add the jeera and rai, let it splutter.. Now add the hing, turmeric powder, curry leaves.Now add the chopped onions and greens along with minced green chilies to this and saute it for about 2 minutes.
Again give it a good stir and add Dhaniya / jeera powder, salt Now add the roasted besan to this and cover it for about 5 minutes. Add salt and let it cook over high , uncovered for another minute.You'll see the slight amount water being evaporating and the veggie gets drier, then it's time to switch off and eat !
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More About My Work At , http://sikandalous-cuisine.blogspot.in/

Vanilla Infused Seviyan #sikandalouscuisine



A festive and delicious traditional sweet , here I gave a twist adding vanilla - it was delicious.
3 liters Full Cream milk.
1 Vanilla Pod - Slit and scrape.
125-150 Grams Vermicelli
1/2 Cup Assorted Nuts - Fried in Ghee
Brown Sugar To Taste
1 Teaspoon Green Cardamom Powder.
3-4 Tablespoons Ghee
3 tbsp ghee (clarified butter)
1. Roast Vermicelli in a bit of ghee for 34-5 minutes till golden brown. Set aside.
2. Boil milk for 5 minutes , add vanilla pod ,Saffron  and simmer 20 minutes.
3. Add Sugar to desired sweetness.
4. Remove vanilla pod , add vermicelli,cardamon powder and simmer 2-3 minutes.
5. Heat ghee , lightly saute nuts , pour into kheer.
Kheer will thicken as it cools , do keep that in mind. You can eat this hot or cold , I love mine cold.

Administrator  & Hawaldar
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Saturday, 7 November 2015

Chicken Awadhi Korma #sikandalouscuisine


This recipe is from the first sikandalous cuisine master class which was at Hyatt Manesar and Sunil Gangwal taught this recipe - which I have slightly modified as the quantities he mentioned were in grams etc . So here comes your way a delicious Korma.
Chicken Boneless Thigh - 500 Gram
150 Grams Ghee.
8 Green Cardamon.
8  Pieces Cloves / Laung
2" Cinnamon Stick.
1.5 Tablespoon Ginger Paste.
2 Teaspoons Kashmiri Red Chili Powder.
200 Grams Thick Yogurt.
100 Grams Onions- Chop small / paste.
100 Grams Onions - Slice , fry till brown , make a paste .
1 Tablespoon Coriander Powder .
60 Grams Cashew Paste.
1/2 Teaspoon Mace Powder.
15 Ml Kewra Water ( I didn't use ).
1 Teaspoon Garam Masala Powder ( I didn't use )
1 Teaspoon Green Cardamon Powder ( not in recipe )
50 Ml Cream.
Salt
Heat ghee , add whole spices . When aromatic add onions cook till brown then add ginger paste and yogurt/curd , cook till ghee come on top . Now add all spice other than cardamon and mace powders. Add chicken , bhuno for just 2 minutes , then turn heat to very low , cover  and cook for 5-7 minutes till oil separates , now add onion and cashew paste  and gently cook covered till chicken is done ..
At the end add mace powder , cardamon powder and cream , mix - allow flavors to develop by ' resting ' the dish covered for 10 minutes - and GO FOR IT !
Need I add more ?
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Wednesday, 4 November 2015

Chak Hao Kheer - Manipur kheer ‪#‎sikandalous‬ cuisine


On a whim I bought Manipur Black Rice from an online store and couldn't figure out how to use it once it was delivered . A chat with a friend who suggested I make Manipur Kheer with this rice lead me google the same , and boy how delicious Chak Hao Kheer or Manipur kheer turned out ! Her is the recipe taken from reading a few online posts.

250 Grams Rice.
2 Liters Full Cream Milk.
Sugar To Taste.
1/2 Teaspoon Green Cardamon Powder.



Wash and soak the rice for 6-8 hours , strain rice and boil it in milk on low heat . Adjust the desired thickness by adding milk if needed. This rice drinks up the milk and leaves it's delicious aromatic flavors within . When rice is 80% done , add sugar to taste , simmer till done.Take off heat and add cardamon powder.
This is an amazing looking aromatic kheer - it tastes delicious !

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Administrator & Hawaldar Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Mangshor Gota Moshla - Mutton Cooked with Whole Spics #sikandalouscuisine


This gem of a recipe I got from Minakshie DasGupta's Bangla Ranna . A wonderful recipe - few ingredients that work together brilliantly .
1 Kg Mutton.
250 Grams Curds.
200 Grams Ghee ( I used 100 Grams as I added Mustard Oil Too ).
8-10 Dried Red Chilies.
8-10 Cloves/Lung.
15 Black Peppercorns.
500 Grams Onions- Halved and finely sliced.
150 Grams Ginger - Finely sliced.
150 Grams Garlic - Minced.
1/2 Teaspoon Kesar/Saffron.
1 Tablespoon Milk ( I avoided )
Salt.
1 Teaspoon Kashmiri Mirchi Powder ( My addition )
3 Tablespoon Mustard Oil ( My addition )
Mix everything together - I marinated overnight .Next day bring to room temperature , heat oven to 150 C and in a tightly sealed heavy lidded dish bake for 70 -80 minutes.Take off heat , if you need to adjust gravy do that in a wok.
OR
Pressure cook adding 2 teaspoons besan powder to mutton for 20-30 minutes.
OR
Cooke covered over a low flame till done.
This is a brilliant and super yum recipe . I added 1 tablespoon ghee just before serving .

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