Sunday, 31 July 2016

Doodh Begun (Eggplant in Milk) #sikandalouscuisine


Feedback time for Trisha Rudra - When I read the recipe I went wow - milk and baingan  , that had to be tried and I am glad I did as this is one delicious dish . I altered the cooking technique and shortened the process without compromising on the dish I think. I did away with STEP 2 and began cooking baingans in kalo jeera and chiles as mentioned in STEP 3. My milk didn't curdle much , so I sprinkled 1/4 teaspoon lemon juice to get some curdling going.Thank you once again for this superb recipe.
Ingredients:
Eggplant/Brinjal - 1 large or 2 medium sized, sliced in roundels
Milk - 200 to 250 ml (just enough to dip the eggplants)
Mustard oil - 2 tbsp (reserve little for drizzling on top later)
Green chilies - slit, few
Turmeric - 2 to 3 tsp (for colour and taste)
Kalo jeera/Nigella seeds - 1 tsp
Coriander - a handful, chopped
Salt - to taste
Method:
1. Slice the eggplant and toss lightly in some salt and turmeric.
2. Heat a kadhai with a few drops of MO.Slide the eggplants in, and on a low flame, let them soften for 2 to 3 mins by placing a cover on top.(not fry, just soften slightly).
Remove the cover, and take out the eggplants.
3. Add the rest of the MO, once hot, add the kalo jeeraLet them sputter, add the turmeric, green chilies and eggplants back.Once the eggplants edges turn slightly brown, add salt.Now lower the heat, and slowly, add the milk; it will splutter and bubble.Place a lid and steep the eggplant in the milk for 3 to 4 mins.
4. Lastly, sprinkle coriander, and serve the dish hot with a drizzle of MO, and some hot steamed rice.

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

Sunday, 24 July 2016

Murg Tangdi - Lehsun Kali Mirch Wali #sikandalouscuisine


Baked at 180C 20-25 Minutes

10 Chicken Drumsticks - Make a few semi deep cuts.
1 Teaspoon Ginger Paste.
​3​ Teaspoon Garlic Paste.
2 Heaped Teaspoon Freshly Ground Black Pepper.
2/3d to 1 Teaspoon Fennel Powder.
1 Teaspoon Jeera Powder.
1 Egg yolk.
2 Tablespoon Lemon Juice.
6 Tablespoons Thick Cream.
Ghee to Baste.
Salt

Marinate chicken drumsticks in the above for 1 hour. Place chicken on silver foil ( to collect juices ) and bake in an oven for 20 minutes , basting  and turning once or cook in a pan till done . These are no brainer and taste yum . 


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

Friday, 22 July 2016

Chicken Curry in Ghee #sikandalouscuisine


1 Chicken - Cut to size.
3+1 Tablespoons Ghee.
2 Onions - Chopped
1 Tomato -Puree
1 Tablespoon Ginger Paste.
Haldi.
Salt.
Red Chili Powder ( color ).

Spice Mix -Lightly roasted and then grindd with all ingredients listed below.
10-12 Black Pepper.
4 Cloves.
1 Teaspoon Jeera.
3 - 4 Green Cardamons .
3-4 Dried Red Chili Paste soak in a bit of water and grind with the dry spice.
1 Teaspoon Garlic Paste ( Optional )

In 3 tablespoons hot ghee fry the onions till they turn dark brown , now add chicken and sear over high heat ,10 minutes. I like cooking in a big kadhai .Next add the tomato puree , add ginger paste along with salt and haldi ,cook 10 minutes till oil separates .

Now add garlic paste, red chili powder and the ground spice.Cook covered till chicken is done.Maybe another 7-10 minutes.Towards the end add hot water to get the desired gravy. Add in balance 1 tablespoon of ghee to the chicken curry as you take it off the fire. I also add in slit green chiles at this stage and let them rest in the curry/gravy - they leave a nice flavours.

Wednesday, 20 July 2016

SaSaZu - Fine Oriental Food at reasonably pocket friendly prices #sikandalouscuisine

SaSaZu - Fine Oriental Food at reasonably pocket friendly prices #sikandalouscuisine
 SaSaZu - Is a big ,imposing and stunning restaurant .Geometric lamps dangle from high ceilings , low-level mood lighting , an open kitchen ..... who would have thought that the restaurant structure was once home to an old fashion slaughter house. Innovative, flavoursome Southeast Asian dishes are the focus. You can even have a Thai massage before you leave , but lets focus on the food !


30 dishes categorised under five categories – Sambal, Otak-Otak, Flame, Roti, and Tai-Tai Grill , your work is cutout for you .The flavor profiles at SaSaZu interesting . While there is a definite ' twist ' and ' fusion ' happening , the authenticity of flavours and ingredients hasn't been compromised.


Volcano Scallops in a Laksa Sauce and a Soft Shell Crab Chilli with a hint of coconut were delicious. GA Curry, a Vietnamese Yellow Curry was passable , could have done with some life in it .Red Curry Beef & Shrimps came loaded with flavours and made up for the yellow curry .


Pocket friendly pricing , super food , good service and a fabulous atmosphere made the evening perfect . Worth checking out when in Prague next and your palate asks for ' home ' flavours .



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

Tuesday, 19 July 2016

Simple Fish Tikka ‪#‎sikandalouscuisine‬

300 Grams Fish on The Bone - Surmai / Rahu
2 Tablespoons Hung Yogurt
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
2 Dried Red Chilies - Soak in a touch of water for 30 minutes and grind to a paste.
2 Green Chilies - Make Paste.
1 Teaspoon Ground Cumin.
1 Tablespoon Lemon Juice.
1 Tablespoon Mustard Oil.
Salt.
Marinate fish in the above for 30 minutes . Then either you pan fry the fillets , or bake at 190-200C for 15 minutes , turning once or until done. That simple and trust me , that delicious too.
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Monday, 11 July 2016

A Review - Flavors of Lanka ‪#‎sikandalouscuisine‬


‘Flavours of Lanka’ food festival at The Glass House , Hilton Garden Inn ,Gurgaon , brings to you the robust flavor packed cuisine of the Spice Island .Visiting chef Thulitha Niranjana from Hilton Colombo Residence has curated a menu showcasing dishes that are unique to Sri Lanka, and in his words “I am going to focus on the authenticity of the cuisine to ensure every guest visits Sri Lanka, gastronomically speaking. Chef carried with him spices and various accompaniments to make the experience authentic complete . 

Loosely speaking there are three distinct ' wet ' curries - Black , Red and White Curry - each dramatically varied in taste and come packed with beautiful flavors .The Kukul Mas or simply a Chicken Red Curry topped with coconut milk - a dish commonly eaten in most homes was finger licking good. Malu Kirat Amirisata or Fish Curry cooked in a special steamer chef brought from Sri Lanka was again fantastic . What was my favorite was Alu Mas – A very popular dish in Sri Lanka. A black pepper preparation with pounded spices , lamb simmers for 2-3 hours until all the flavours marry and you get a melt in the mouth bite.

You mustn't miss out on is the dry Beetroot curry . This is a signature dish of Sri Lanka and Chef Neranjana’s recommendation- mixed with tamarind, cumin powder and subtle hints of coconut milk is outstanding. Tempered Green Beans -a light and crispy preparation of green beans, tempered with onion, dry chilly and curry leaves is very good too. Raw Mango Curry again very good. Potato White Curry in coconut milk and tamarind was yum.

Sri Lankan food is close to home. Our cuisines and quite similar - and as Chef says the difference perhaps is how spices are incorporated differently with a different blend . I thoroughly enjoyed my tasting - every dish had a distinct flavor and nothing was heavy - a superb experience and I would love to head back for round two - my experience was finger licking delicious !

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

Sunday, 10 July 2016

Marinated Spicy Alus Three Ways #sikandalouscuisine

Marinated Spicy Alus Three Ways #sikandalouscuisine
 
 

If I had my way I would declare potatoes the National Vegetable - I love them so much. Here is an ode to potatoes , what sets this apart is the marination of potatoes - something I borrowed from Nepali Alu Ki Achaar . 1 also cooked these potatoes three ways.
(A) Make a paste :
1 Heaped Teaspoon Ginger Paste.
1-2 Tablespoons Lemon Juice.
1/2 Teaspoon Haldi.
1 Teaspoon Salt
1/2 Cup Water
200 Grams Potatoes - Boil , peel and cube and  when still warm marinate potatoes in the above paste for about 20-30 minutes.

(B) Spice mix - all lightly roasted and then pound together :
2 Teaspoons Coriander Seeds.
1/2 Teaspoon Jeera.
1 Teaspoon Black Peppercorn.
2 Teaspoons Sauf.

(C) You also Need:
1 Large Tomato - Grate / Puree.
1-2 Sprigs Curry Leaves.
​ Heat oil - I used mustard oil , add tomatoes , when you begin to see the oil add the curry leaves , roasted spice mix  - cook 3-4 minutes , then add in marinated potatoes and saute covered over low heat for a good 10 minutes splashing water as need be​. If you are making the dish dry then its ready at this stage.

​ And in this way you add in water making it a semi dry curry , or a nice full blown curry with a lot of gravy . Just adjust salt and lemon juice accordingly . All versions come out yum !
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Thursday, 7 July 2016

Zizo - A Review ‪#‎sikandalouscuisine‬

Zizo - A Review ‪#‎sikandalouscuisine‬


Zizo really needs no introduction , it's is all about good comfort food - food that you would eat in a Lebanese home , and now with modern times , some dishes with a twist ! Danny Elsoury assured me his grandmother fully approved of the few ' liberties ' he had taken with an otherwise authentic menu where French and Turkish influences play a role due to historic influences . He mentions with pride that they only use the highest grade Lebanese organic ingredients like pomegranate molasses ,Zaatar, Summac to keep flavors authentic.

We started with satisfying Cold Mezze Platter -Fattoush Salad ,Traditional Hummus ,Llabneh and assorted pickles etc which was followed by an equally delicious Spicy Moutabbal - Broiled eggplant with lemon juice and tahini etc. Outstanding foul mudammas which is traditionally served for breakfast made with Fava Beans, one of the oldest domesticated food legumes, was simmered with tomatoes and Garlic and chili oil hit all the right spots.

Duo of Chicken and Mutton Kibbi with 7 spices was excellent . Chicken Wings in a Garlic Lemon Butter zesty and full of flavors . The big winner was the Mixed Grill Platter of Chicken and Lamb Kafta and Chicken Taouk. Mini Bites - Their take on Pizza didn't work for me though
open flat bread topped with Zaatar and Ilive Oil was yum.

Zizo is all about delicious comfort food - great energy, good flavors and a wholesome experience at very pocket friendly prices . Oh yes , vegetarians for once wont feel shortchanged here !

Tuesday, 5 July 2016

Smoked Chicken Salad #sikandalouscuisin


I like my salads served undressed whenever possible - I mean serve dressing on the side , and the server fully dressed in case anyone got some ideas out here - only salad is undressed .


Serving dressing on the side keeps greens fresh and crunchy and equally important gives me the control as to how much dressing I want on my salad. This is specially true for restaurants where they tend to drown salads in dressings and EVOO.
This is a simple assembled salad . I used pre cooked and pre smoked delicious chicken breast from #Lionfresh , lots of crunch greens and the interesting addition was peaches and pears . Fruit and meats should be used more often together , they compliment one another perfectly . All this came together with #Veeba Ranch Salad Dressing .
Here is my no brainer , no effort Salad with dressing on the side .
150 Grams Sliced Smoked Chicken Breasts.
1 Large Peach - Peel and cut in chunks.
1 Pear - Cut in Chunks.
Lettuce Greens .
1 Tablespoon Sunflower Seeds.
Olives - Optional Garnish.
Basil Leaves - Optional Garnish.
2-3 Tablespoons Feta Cheese - Crumbled
Veeba Ranch Dressing to taste.

Ranch dressing has nice buttermilk / yogurt flavors infused with garlic and herbs which set off well against the sweet and sour of fruits and smoky chicken.So all you do is assemble all the ingredients , drizzle on the dressing immediately before you are ready to eat and take in some yummy crunchy flavorsome salad .

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Ridge Gourd #sikandalouscuisine


We made this in Goa , and I loved the simplicity of it , hence sharing the recipe.
250 Grams Ridge Gourd - Lightly scrape and cut in 1/3d " roundels.
1 Large Tomato Chopped .
Onion The quantity of tomato.
3/4 " Ginger - Scrape and coarsely smash on a sil butta.
1/2 Teaspoon Haldi.
Chili Powder To Taste.
Salt To Taste.
Mustard Oil.
Heat mustard oil , add onions, when they lightly color add tomatoes , when tomatoes get soft and you can see oil , add salt , haldi and ridge gourd.Mix well , cook covered till 80% done.Now add in smashed ginger , mix well , cook another 3-4 minutes. This comes out delicious and with a heavenly taste of ginger .​

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Saturday, 2 July 2016

Restaurant Review - TANDDAV #sikandalouscuisine

TANDDAV


Shivkaran's vision with Vidur Parashar's innovative food curation and a heady mix of Nitin Kumar's cocktails brings alive TANDDAV - The divine dance of Lord Shiva ! You walk into this fabulous space , it could be Reema and Shivkaran's living room - classy and warm . Comfortable sofa seating on two levels with a bar on each , this 96 seater restaurant is just what was lacking in Delhi - all the pampering and comforts of home in a very energizing and happy space - yes kind on your pocket too .
Lets talk food - Global flavors with layer of complexity that work for the palate and not to confuse it ! Vidur has given us a menu loaded with well balanced and thought through comfort food plated with a touch of class and style. A cold Wasabi Soup shot was a perfect kick off to the meal which began with Japanese style Goame Salad - Spinach in a delicious pungent Sesame Wasabi dressing . Basil Coconut Haricot Beans in a Terriyaki glaze served with Peanuts and raw Coconuts hit the right spot.

I loved Thai Chicken Haru Maki - Delectable Chicken Green Curry in a Phyllo Pastry that melts away in the mouth . Calamari came plated with bhel - you wont stop at on serving nor will you want to miss out on Prawns with rai & Oats and the flavors of Curry Putta. Saku Tuna Ceviche , the recipe a gift from Vidur's Peruvian friend Marco served with Berries and Almonds was fabulous. Mushroom Gyoza - Pan seared Mushroom Dumplings left me cold.

Lamb Kofte Kabas , meaty , subtly flavored and perfect . Tamari Pork Ribs in delicious sweet Miso reduction was a must order . Salmon with Raw Mango Subzi was another gem while the star of the evening was Pulled Kathal Burger - smokey and amazingly well flavored - you will never guess it kathal and not pork .Pepperoni Calzone in the video tells it's own delicious story. Don't forget to order the pizzas !
A superb Smoked French Toast Brioche with an aromatic home made cinnamon ice cream - came with a touch of salt , sweet and cinnamony spice - you will love it as you will Churros in a Chocolate Ball - loads of drama and some superb flavors.
Do head to Tanddav when they open next week . It's a wonderful space - great interiors , light and colors- A feeling of home , friends and family all come together beautifully . I was telling Vidur and Shivkaran that they must do a tasting menu - With Chef Kapil Sethi's skillful touch , you want to try it all !

Mamidikaya Pappu or Mango Dal #sikandalouscuisine

Mamidikaya Pappu or Mango Dal #sikandalouscuisine

This is a delicious recipe from Andhra I believe - I first ate it in Goa and loved it . This recipe was shared by a friend's maid and it's quite ' andaaz ' / approximates depending upon how sour / spicy you like your food. Do make it , its delicious.

1 Cup Toor Dal - Soak and hour
1/2 Cup Moong Dal - Soak an hour
2 Large Raw Mangoes- Peel and cube.
5-6 Green Chilies - Minced.
1" Ginger - Minced
1/2 Teaspoon Haldi.

Tempering
1 Teaspoon Mustard Seeds.
1 Teaspoon Jeera.
10 Cloves Garlic - Chopped.
2 Sprigs Curry leaves.
1/2 Teaspoon Hing.
Dried Red Chilies.
​ Pressure cook all ingredients ( except for those mentioned under tempering ) for 2 whistles in 6 cups of water . Allow pressure to drop naturally . Taste the dal , if its not sour enough add in diced mango at this stage too.When cool , slightly mash the dal /  mango .

Heat oil , splutter seeds , add garlic , when garlic begins to color add curry putta , chilies and hing.Mix into dal , cook on low for 2-3 minutes for flavors to marry , adjust the liquid consistency and flavors .This is delicious !

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Friday, 1 July 2016

Spicy Thai Ribs Curry #sikandalouscuisine


Another delicious dish using the Pork Spare Ribs I bought from Lionfresh . I simply marinated them in ' Thai ' flavors and came up with a winning dish with a hint of curry.
250 Grams Ribs.
Marination :
1 Tablespoon Thai Red Curry Paste.
1 Tablespoon Soy Sauce.
1 Teaspoon Palm Sugar - Or use brown sugar.
1/2 " Grated Galangal - Or use ginger.
Juice of 1 Lemon.
10-15 Cloves Garlic.
5-7 Whole Shallots.
Bunch of Basil Leaves.
Marinate ribs in all the above for 30 minutes or so . Now you may either cook in a wok , seer at high for 3-4 minutes , sprinkle some water and cook covered for another 20 minutes on low heat till done or bake them at 180C in a dutch oven for 30 minutes. Finger licking delicious !

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/