Sunday, 28 February 2016

Lal Murg ‪#‎sikandalouscuisine‬


There are two cheat cheat recipes here - a chicken tikka or red chicken curry - go with the flow . This is a super fast recipe - while your chicken cooks make the gravy simultaneously and you are done in 25-30 minutes

1 Chicken - Cut to size.
1 Tablespoon Garlic Paste.
2 Tablespoons Tandoori Masala / Chicken or Meat Masala ( I used Tandoori ).
1 Teaspoon Salt.
1 Teaspoon Kashmiri Red Chili Powder.
1 Teaspoon Black Pepper Powder.
1 Tablespoon Curd.
1 Tablespoon Oil - I use Mustard Oil.


Make slits in pieces and marinate in the above for an hour or more.Then either you can wok fry chicken till done cooking covered , adding splashes of water if needed or you make bake covered with foil at 180C for 25 minutes. In both cases retain all juices.This chicken is now ready to eat as a kabab , or you may make it into a curry as I did


Gravy:
2 Large Onions - Chopped.
4 Large Tomatoes - Pureed
2 Teaspoons Kashmiri Mirh Powder ( For Color )
1.5 Teaspoon Ginger Paste.
1.5 Teaspoon Garlic Paste.
1/2 Teaspoon Green Ilachi Powder.
1-2 Teaspoons Lemon Juice.
1/2 Teaspoon Sugar.
Salt
Chilies to taste.

Heat oil , add onions , when translucent add ginger, garlic and tomato puree and cook covered till oil comes on top.Add chilies , then add in the cooked chicken , simmer for a while , add water to get the desired gravy . By now chicken would have added its flavors into the gravy too - taste , add salt , sugar and lemon juice - need more chilies , add that .

Take off heat ,stir in some dhania greens and allow chicken to rest covered.When ready to eat add in ilachi powder.That straightforward and simple !

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Saturday, 27 February 2016

Fish Tikka #sikandalouscuisine


This recipe works well for delicious deep frying or for the air fryer too - I leave that choice to you . I made them both ways and the photograph has a mixture of the two  , can you tell the difference if any ? Here is what I did.
500 Grams Boneless Sole - Cut into 2" pieces.
First Marination - 15-20 minutes:
1 Tablespoon Garlic Paste.
1 Heaped Teaspoon Ajwain - Slightly crush ajwain by hitting it once.
2 Tablespoons Lemon Juice.
1 Teaspoon Salt.
While fish is marinating in the above make the besan mixture :
1 Cup Basen - seasoned with salt and chilies , you can add kasoori methi which I did . Add just enough thick curd to make a medium thick batter also add 1 tablespoon Mustard Oil.Allow batter to rest for 15 minutes.
Dip fish in batter for 1-2 minutes , deep fry over medium heat for 3-5 minutes , remove from oil , allow fish to rest - the fish will continue to cook from within with the heat trapped within. When ready to eat , fry the fish a second time in very hot oil just to get the color and crunch .

OR heat air fryer at 180 for 5 minutes and air fry for 7-8 minutes , turn pieces , spray oil and air fry another 4-5 minutes.
You tell me if you can spot the difference in the pieces !

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Friday, 19 February 2016

Herb Butter Fish #sikandalouscuisine


A simple recipe with guaranteed deliciousness !
2 Fillets Sole marinated in:
1 Teaspoon Melted Butter.
1/3d Teaspoon Garlic Paste.
1 Teaspoon Lemon Juice.
1 Teaspoon Dried Rosemary and Basil ( go with any of your choice _
Salt & Pepper to taste.
After 30 minutes pan fry 2 minutes on each side over medium heat in 2 teaspoons olive oil.
bon appetit !

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Friday, 12 February 2016

Shammi Kababs #sikandalouscuisine


500 Grams Mutton Minced
6 Tablespoons Channa Dal.
2 Black Cardamon.
6 Crushed Green Cardamon.
2" Cinnamon Stick.
2" Ginger Smashed.
10 Cloves Garlic.
1 Medium Onion Chopped.
4-5 Green Chilies.
1/2 Teaspoon Black Pepper Corn.
1 Teaspoon Shahi Jeera.
Salt

Adding no water cook all the above in a covered wok over low heat till water that is released from keema evaporates and dal is cooked .Cool and discard Black Cinnamon and black Cardamon , and grind the rest to a paste.If you like a bite in your kababs as I do , keep the mixture coarsely ground , or else for creamy kababs creamy grind this mixture to a fine paste.
Now add the ingredients below to this mixture , mixing them well in. I dont add any binder:
2 Tablespoons Hung Curd.
1 Tablespoon Ghee.
6-8 Tablespoons mixture of minced onions , chopped green chilies and dhania leaves - adjust to taste.
Taste the mixture at this stage , adjust seasoning , then using greased hands shape to desired sized kababs and gently shallow fry till golden
​.


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Tuesday, 9 February 2016

Katchi Biryani - Hydrabadi - sikandalouscuisine


Adapted from Pratibha Karan's cookbook Biryani , I went with the recipe by and large but upped the spice , ginger garlic etc twice over as my experience with her recipes is that she keeps them bland . I also cut down on her quantity of curd and lemon juice - thankfully I may add ! This is my take .
500 Grams Mutton - marinate in:
1 Tablespoons Ginger Paste
2 Tablespoons Garlic Paste
1 Tablespoon Raw Papaya Paste
Gently rub the above into the mutton and set aside while you get to the next step
2 Onions Sliced.
8-10 Green Chilies - Ground to a paste.
1/2 Teaspoon Black Peppercorns.
1/2 Cup Chopped Dhania Leaves.
1/4 Cup Mint Leaves.
1 Teaspoon Garam Masala.
250 Grams Yogurt .
Fry the onions till golden brown , remove from oil and crush . Mix onions with all the balance ingredients  above into the marinating mutton for a few hours or overnight.
350s Grams Rice - I used Golden Sela.
1 Big Pinch Saffron Soaked in 1/3d Cup Milk.
2 Tablespoon Ghee
2 Tablespoons Oil.
Soak the rice in water for an hour ( less if you are using basmati ) , boil in 2 liters water to which you have added salt and 1 teaspoon oil . Cook only 3 minutes till  20 % done.
Assembly:Add mutton to a heavy bottom pan and cook on high till contents come to a boil, reduce heat , cover and cook 10 minutes.
Add 1/2 Cup water and when it comes to a boil lower heat , spread rice over mutton , cover with a tight fitting lid and cook on ' dum ' for 30 minutes.
To serve - take the biryani out in chunks from the side without mixing - this will give you the multicolored rice effect . Garnish with fried onions - it came out delicious !

Remove lid , sprinkle saffron milk , dot ghee on the surface - reseal pan and cook on ' dum ' for another 20 minute or till meat is done.

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Friday, 5 February 2016

Spaghetti aglio e olio #sikandalouscuisine


A traditional pasta from Napoli , Spaghetti aglio e olio or spaghetti with garlic and oil is delicious . Here garlic is minced and lightly sauteed in olive oil - red chilies often added and spaghetti is then tossed in this flavoring it beautifully . Traditionally cheese isn't added to this preparation which is then garnished with parsley .
Spicy Shrimp Spaghetti Aglio e Olio #sikandalouscuisine
I gave this basic pasta a twist with prawns and basil leaves and plated a flavorful and spicy shrimp spaghetti aglio e olio - the result was delicious and efforts next to nothing .
Spaghetti cooked al dente- for two people.
15 Prawns- marinate in juice of 1 lemon** for 10 minutes with crushed red chilli flakes.*
1 heaped Teaspoon Minced Garlic.
Crushed Red Pepper Flakes to taste*
2-3 Tablespoons Chopped Basil.
Juice of 1 Lemon.*
2 Tablespoons Olive Oil
1/2 Tablespoon Extra Virgin Olive Oil To Drizzle ( optional )
Salt.
Heat olive oil , lightly saute garlic till it sweats , shouldn't color , now add prawns and cook over high heat for 3-4 minutes till they change color . Add salt and chopped basil, toss in boiled spaghetti , lightly cook for under a minute for spaghetti to pick up flavors , turn off heat , drizzle some extra virgin olive oil if your are using - gives a great flavor , and serve from the pan to the plate !

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Thursday, 4 February 2016

kukuda Sorisa #sikandalouscuisine



Feedback time for Chiranjib Dash - I adapted your Machha Baattibasaa by using chicken in place of fish and boy oh boy , was it delicious ! Thank you for this superb recipe - next time with fish it shall be made .
400 Grams Boneless Thigh Chicken - Apply some haldi and 2 tablespoon Mustard oil and set aside while seeds soak .
1.5 Heaped Teaspoons Yellow Mustard Seeds.
1.5 Heaped Teaspoon Black Mustard Seeds.
1.5 Heaped Teaspoons Jeera .
10 Green Chilies.
1 Heaped Tablespoon Garlic Paste.
1 Heaped Teaspoon Haldi Powder- I used freshly grated haldi.
1 Onion Chopped.
3 Tablespoons Mustard Oil.
Masala: Soak Mustard seeds, Jeera, green chilies, in minimum water .Set aside for 1 hour and then grind to a fine paste and add salt , haldi and garlic paste.
Mix onion , chicken and apply the masala paste .Now you can wok cook it , or as I did , bake tightly covered for 1 hour at 170C. Take out of oven , there will be a lot of gravy , chjicken would have left it's juices / water , reduce it to desired levels and adjust flavors - add a tablespoon of mustard oil for that kick .This was sikandalously delicious !

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