Monday, 31 October 2016

Lucknow Gosht Korma #sikandalouscuisine


I got this fabulous recipe from Farrukh Shadab's blog - what an amazing recipe it is ! I changed very little , and allowed the korma to cook gently on its own - the end result was finger licking good ! I was nervous about cooking this as I was cooking 4 kgs of mutton , but trust me it was a super hit ! Thank you Farrukh Shadab for this super recipe - you are a real star !


Ingredients:-
1.5 kgs, Goat Meat (mutton on bone) cut in pieces.
4 Large onions, finely Sliced
400 Grams,Yogurt-whisked well
1 Tablespoon Coriander Powder
1 Tablespoon, Kashmiri Red Chili Powder
A Few Drops of Kewda Essence ( I avoided )
A Pinch of Saffron-  Soaked in 3 tablespoon of warm milk
4 Tablespoon of Ginger-Garlic Paste
1/4 Teaspoon Nutmeg Powder
1/4 Teaspoon Mace Powder
5 tablespoon Oil
5 tablespoon, ghee
Dry Roast together:
1&1/2 " Cinnamon Stick
6-7 Green Cardamom
6-7 Cloves
8 Black Peppercorn
1 Teaspoon Poppy Seeds
10-12 Cashew Nuts
2 Black Cardamom

Method:-
In a heavy bottom pan or handi, heat ghee and oil. Add finely sliced onion and fry until golden brown and crisp.Do not over brown them as it might give the bitter to korma.

In a blender, add all the dry roasted ingredients and brown onions, blend it to make a smooth paste. Set it aside.
In the same handi with remaining ghee-oil mixture, add mutton pieces and fry until they are fried to nice golden brow
Once done, take the mutton pieces out and reserve.

Now, add ginger garlic paste in the same handi and fry well for 2-3 minutes.Add ground masala-onion paste, coriander powder and red chili powder, mix well.Add whisked yogurt and stir until well blended. Cook for 3-4 minutes or until oil starts oozing out.Add fried mutton pieces, salt and little water. Cover and cook until mutton is just tender.

Add saffron milk, kewda essence and mix.Adjust the consistency of korma if you need to increase the gravy and check for salt.Lastly, sprinkle Mace and nutmeg powder, and give a gentle mix. Fragrant delicious Lucknow Gosht Korma is ready to be served, Garnish with some coriander leaves (optional) and serve hot with Nan/sheermal/paratha or Pulao of your choice.

​THIS WAS DELICIOUS !
Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

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

Wednesday, 26 October 2016

Chettinad Ishtew #sikandalouscuisine



Adapted from Sumeet Nair's recipe in The Bangala Table , this is a delicious spicy and aromatic mutton ishtew - total stress free cooking - I made it slightly soupy on the lines of a stew .

500 Grams Mutton .
20 Dried Chilies - Mild Goondu Milagai recommended , seeded and broken.
30 Grams Large Garlic - Sliced thin and long.
1 1/2 " Cinnamon .
110 Grams Shallots - Peeled and left whole.
1/2 Teaspoon Haldi.
1 Tomato Chopped .
Salt
Pounded Masala :
1 Teaspoon Jeera Seeds.
1/2 Teaspoon Black Peppercorn.
1/2 Teaspoon Fennel Seeds.

1. Heat oil , add red chilies to release fragrance.
2. Add cinnamon , pounded masala and garlic to the wok , don't allow garlic to burn.
3. Add shallots and haldi . At this stage the wok should be very hot. Stir one minute.
4. Add tomatoes , cook 2-3 minutes , add mutton and salt and cook for 5-6 minutes .
5. Now adding 1/2 cup water tightly cover the wok with a fitting lid and allow the mutton to cook in its own juices till done - or Bake in the oven tightly sealed for one hour at 180C
6. Adjust gravy to taste and flavors - Yum !

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

Tuesday, 25 October 2016

Sarson Ka Saag #sikandalouscuisine



I received the first lot of tender green mustard leaves from my farm and like a typical Punju , got majorly excited - for us Sarson da Saag , Makki Roti and white butter is the ultimate winter lunch treat !

This simple and rustic recipe is from Jiggs Kalra's fabulous cookbook PRASHAD. I love the recipe for its simplicity and trust me , it's so delicious . I have altered the cooking method which I have mentioned below.

1 Kg Mustard / Sarson Leaves - Wash leaves , peel stem , discarding the hard ones. Chop leaves and stems coarsely .
250 Grams Spinach.
8 Green Chilies Chopped.
60 Grams Ginger - Sliced .
Salt.
2 Tablespoons Makki ka Atta ( I don't add ).
1 Teaspoon Chili Powder ( I used whole dried red chilies ).
225 Grams White Butter .
Jiggs Sir cooked the saag the traditional way by boiling it for 115 minutes , making puree , then adding half the butter , cooking more and then the tempering . Which is the method I too followed earlier - often getting it cooked 6-8 hours over a dyeing fire in my garden - now however all that is consigned to the flames and here is my method below.

I pressure cooked the greens , half the ginger and some chilies for 4 whistles , shut the flame and allowed it too cool down. Then I pureed half the saag , mixed it with the balance saag , added 100 grams of white butter and cooked it covered 20-30 minutes.

Next prepare the tempering - take balance white butter , heat , add rest of the ginger and chilies , cook for 2 minutes over low heat , poured this over the saag , cooked another 5 -10 minutes to blend in all flavors and when serving I added 2 more tablespoons of white butter on top of the saag in the serving dish.

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

Monday, 24 October 2016

Red Pumpkin Sukhem #sikandalouscuisine



​Recipe is from ​The Culinary Heritage of Goa - A fabulous read of not just recipes , some sourced from local Goan homes , but also an insight into the history , heritage , ingredients and more that make a part of this delicious cuisine . The book fantastic book is compiled by Odette Mascarenhas .

​250 Grams Red Pumpkin- Peel and cut into 1" pieces.
1 Onion- Slice thin.
1/2 Teaspoon Cumin/Jeera.
4 Cloves Garlic - Slice thin.
1/4" Ginger - Slice thin.​
​1/4 Teaspoon Haldi Powder.
2 Dried Red Chilies.
Chopped Coriander Greens.
Oil.

1. Heat oil , splutter jeera seeds . When aromatic dried chilies , onions , ginger and garlic. Cook till onions are translucent.Add haldi powder and salt , cook another minute , taking care not to brown onions.

2. Now tip in cubed pumpkin saute for 3-4 minutes and cook covered till done. I gave it a single whistle pressure .Add coriander greens .
Incredibly delicately flavored , this tasted delicious.​

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

Thursday, 20 October 2016

Thakurma's Meat Curry #sikandalouscuisine


This simple Meat Curry is from Gourmet's Gateway - A Royal Collection Compiled by Rajmata Gayatri Devi of Jaipur. Here cooking is done in two different stages using two different fat - Ghee and Mustard Oil . Probably this was meant to be a dry curry , I added some water to get a gravy which is why I increased the spice and mentioned the same while reproducing the original recipe.

1 Kg Mutton.
1/4 Kg Curd.
3 Large Onions.
1/2 Teaspoon Jeera - I used 1 teaspoon.
1/4 Teaspoon Black Peppercorns -  I used 1 Teaspoon.
​1/2 Teaspoon Dhania Powder - 
 I used 
​2​
 Teaspoon
​s​
.​
1 Teaspoon Kashmiri Red Chili Powder For Color - Not in recipe.
6 Dried Red Chilies - 
 I used 1
​0​
.
1" Ginger - I used 1.5"
1 Tablespoon Mustard oil - 
 I used 
​2 Tablespoons​
.
1 Tablespoon Ghee - I used 2 Tablespoons.
3 Bay Leaves.
1 Teaspoon Sugar - I used none .
Salt To Taste.

1. Marinate meat in curd for 2 hours minimum.
2. Grind onion , ginger and all the spice together - save 2 chilies.I added all this masala to the marinating meat - this isnt a step in the recipe.
3. Heat mustard oil , add 2 bay leaves and the 2 chilies  , when aromatic add marinating meat and sear on high , then add some water and cook on very low till done.
4. When all the water dries up , remove from heat .
5. In another vessel heat up ghee , add remaining bay leaf , when aromatic add the cooked meat and all masala.Add little water and cook a few minutes for the flavors of ghee to blend in. Add sugar and remove from fire.

I increased water and got a semi gravy - what we call luga lipta , but a bit more. This came out yum !


Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Tuesday, 18 October 2016

Burmese Fish #sikandalouscuisine


Recipe fromIN INTRODUCTION TO MYANMAR CUISINE , by Ma Thanegi . The dish in the book is called Nga Myin Hsi Pyan - or Butterfish Curry .

​This fish is normally made with Butterfish or Cod , I made it Rohu and as per recipe kept it with a thick masala . Essentially ingredients are pounded on a sil butta , and believe me , just that simple step of pounding as against chopping or liquidising transforms flavors beautifully .

500 Grams Butterfish Filets - I used Rohu on the bone.
​1/2Teaspoon Haldi Powder.
1/4 Cup Peanut Oil .
​3 Large Onions Peeled and Pounded.
5 Cloves Garlic Peeled and Pounded.
1" Ginger Peeled and Pounded.
1/3 Teaspoon Sweet Paprika.
3-4 Fresh Red Chilies - Not in recipe.
2 Ripe Tomatoes Cut and Pounded.
1.5 Teaspoons Fish Sauce ( skip if you don't have )​.
​1 Tablespoon Chopped Coriander Greens.
​1. Apply haldi and salt on the fish and set aside as you get peeling and pounding other ingredients !​
​2. Heat oil , saute onions till golden brown , add in  all other ingredient but coriander greens.
3. Cover wok and cook this on low heat , s​lowly drawing out all the flavors , splash some water - for 20 minutes or so.
​4. Add fish , and cook till oil comes on top.


I made one change , I lightly fried the fish first and then allowed it to absorb the flavors in the gravy/masala for 10 minutes till oil came on top .This recipe has regular ingredients , but tasted so different due to the pounding of ingredients and slow cooking . We all loved it at home .

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Monday, 17 October 2016

Ker Sangri ka Achaar #sikandalouscuisine



Thank you Sangeeta Agarwal for the Sangri and the recipe ! I took your advice and added Mango pickle masala at the end as I had no raw mangoes -What a delicious saag (?) this is ! The recipe in Sangeeta's words- I made it to eat and not to pickle so used less oil !
Ker Sangri ka Achaar
1.5 Cups Sangri
1/2 Cup Ker ( as desired) - Didn't have so didn't use.
100 Grams Ginger julienne.
1 .5 Cups Mustard Oil.
Green chillies
3 Tablespoons Red chilli Powder.
1/2 Tablespoon Haldi.
3 Tablespoons Rai Powder.
1.5 Tablespoons Fennel Powder.
Heeng
1 large raw mango peeled n diced
2 Tablespoons Salt.
Soak the sangri overnight in very thin butter milk (1/2 cup curd n 4 cups water)/ the whey left from the malai after making butter.
Next day drain and wash the the sangri thoroughly. Boil in salt water 1 tbsp salt 4 cups water for 3 whistles. Drain an wash once again so as to get rid of all the grit. Dry on a clean cloth till no moisture remains
Heat the oil in a wok add the heeng, remove. While still a little warm add the green chillies.ginger Red chilli pwd, haldi, rai Kuria saunf . Add the sangri and ker. If using dried ker. Soak n boil mix now add the n salt mix it well take it off the heat n transfer to a bowl . Cool n keep it in a jar. It is ready to eat after 3-4 days.  If you want it to last for a few months. Cover it with oil properly
This Achaar can Made even if mangoes are not in season by adding Amchoor

Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

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

Sunday, 16 October 2016

Noshi # sikandalouscuisine Restaurant Reviews


In Japanese #Noshi means gifts that express good fortune and good wishes , which in @prathnatuli & Varun Tuli's vision take the form of fresh , flavourful delicious Pan Asian food which gets delivered to your doorsteps in the most amazing packaging ! Salads and sushi come resting on mini freeze packs bringing them chilled and fresh to your homes while the rest piping hot and ready to eat .
Lets talk food - Sushi from the house of Tuli needs no introduction ,it's always special . I specially loved the Prawn & Chile Sushi and Veg Cheung Fun Sushi .Cucumber Blossoms ' Sushi ' was different and delicious .Yes they have a Bonaffie one too for that sweet tooth which worked real well for me who doesn't like sweet normally .
Spicy Schezwan Lamb hit all the right spots , and the Sea Bass Raw Mango Salad was one amazing creation as was the Crab Salad - superlative stuff. Snow pea Salad scored in the looks department (!) , but lacked that punch for for my palate.Three Pepper Chicken Noodle brought out the child in me and I loved it to bits . Do also try Basil Rice and Seafood Kimchee , they were excellent .
Noshi is a fabulous home delivery model - great selection of food and drinks , their Bev Bottles are special . Packaging will wow you as will the contents within. Mini Soy Sauce jars , Wasabi , Gari or Sushi Ginger , Dressings all packed to complete your delectable meal that just reached your homes.
Great job done Varun and Prarthna - Noshi is a winner and I am so excited that we are going to be a part of your launch 8 days from now at #asianhawkersmarket !
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.​​
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Nariyal Pyaaz Bharwa Karela #sikandalouscuisine



A bored palate thinks up some interesting combinations - and thats what happened as I stared at these karelas which came from my farm , not wanting to get them made in the ' regular ' few ways we cook them . Here is what we did and am happy with the results.
10 Karelas - Scrape , remove seeds after making a long slit. I didn't salt them as they were tender and not too bitter.
Masala Filling:
1/2 Coconut - Grated .
Equal Quantity of Onion to Grated Coconut.​
​5 Cloves Garlic - Chopped.
1 Teaspoon Sauf - Pounded.​
​1 Teaspoon Dhania Powder​.
​Salt To Taste​.
​Chilies To Taste.
2 Tablespoons Lemon Juice.
Dhania Leaves.


In oil saute onions , and coconut till both turn light brown , now add in all spice and garlic , cook another minute or so , take off heat , add dhania greens and lemon juice , mix well , taste and adjust flavors. Keep flavors on the higher side.
Fill karelas with the masala filling , secure with a string and saute karelas in a little oil for about 10 minutes till done. I cook them covered for better cooking .
This was yummy !
Director, Asian Hawkers Market Pvt. Ltd.​ #sikandalouscuisine​
Administrator & Owner Sikandalous Cuisinehttps://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Friday, 14 October 2016

Roghan Josh #sikandalouscuisine



This fabulous recipe is from  Cooking Delights of The Maharajas , by Digvijaya Singh . The beauty of the recipe is how delicately spiced it is once cooked . This is the best Rogan Josh I have eaten .

500 Grams Mutton.
175 Grams Ghee.
Hing in a bit of water.
3/4th Tablespoon Ginger Paste.
115 Grams Curd.
Salt
Red Chili Powder
1 Tablespoon Coriander Seeds Powdered.
A Pinch of Saffron in Warm Water.
10 Green Cardamon Powdered.
4 Black Ilaichi Powdered - I used 1.
20 Laung Powdered - I used 10.
1" Cinnamon  
20 Pepper corn Powdered.

Heat ghee , add,  hing and meat , cook covered till meat juices dry.
Add curd and ginger - bhuno - the recipe said bhuno thrice , I don't know what that means !
Add salt and chilli powder and coriander seeds.- bhuno well.
Add just enough water to cook till tender , then add all remaining listed ingredients and cook under dum till ghee separates - At this step I put the pot to bake covered in the oven at 170C for 25 minutes .

Mutton just fell off the bone , and for a change there were no strong flavors , just a lot of delicious delicate aromas and subtle flavors !



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


Thursday, 13 October 2016

Oriental Salad #sikandalouscuisine



Adapted from a salad we learnt in a sikandalous cuisine master class at Neung Roi.

Apologies for the bad photograph - Was put together with what was leftover , I cant believe I forgot to click a pic ! aNyway , here goes - this really was delicious !

150 Grams Raw Papaya - Shredded
150 Grams Carrots - Shredded.
50 Corn - Boiled
1/2 Cup Orange Segments - No seeds please.
​2 Red Tomatoes - Sliced long after removing seeds.
​2 Cloves Garlic​.
​Chilies To Taste.
1 Teaspoon Palm Sugar/Sugar
​Lemon Juice To Taste.
Basil Leaves
Salt
Lettuce.

In a mortar pound garlic , chilies and half of the tomatoes.
Now add papaya and carrots and pound them too - you aren't making a paste , just breaking them down!
Next add tomatoes and all other ingredients and pound them too .
Taste , balance flavors , and serve chilled on a bed of lettuce. You actually roll each lettuce 'cup' filled with the salad and eat it with your hands as you would a taco / rolled roti .

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

Sunday, 9 October 2016

Lehsun Achar Paneer #sikandalouscuisne



Very often one really doesn't have to sweat it out being ' creative ' and cooking from scratch when all you need is to find a good readymade / homemade bottle of achar to do the work for you , which is exactly what my garlic pickle bottle did last night - and was that a delicious meal !
​200 Grams Paneer - Solid rectangular piece.
2 Tablespoons Pickle and extra salt to flavor​.
​Extra chili / lemon juice depending upon the taste of the pickle you are using.​For good measures I added fresh Rosemary as I had it growing . Dhania greens a great option too.
Make cuts as you see in the photograph , generously rub the achar masala all over.Allow paneer to marinate 30 minutes , then you can bake it , pan fry it or as I did cover it with foil and air fry for 20 minutes at 200C.​
This came out juicy and so delicious - cooking made easy !

Director, Asian Hawkers Market Pvt. Ltd.​ #asianhawkersmarket
Administrator & Owner Sikandalous Cuisinehttps://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/
Mobile +91-9810003296

Saturday, 8 October 2016

Karela Til Wale #sikandalouscuisine



​I got this young batch of karelas from the farm and was going to get them made in one of the regular ways till this spark of flavors hit from nowhere and I got cooking them with Sesame Seeds and Coconut . The results were so delicious. Here is my bitter counterpart to all the sweet dishes I have been posting and hogging !

500 Grams Karelas.
​2 Medium Onions Cut - I used 10 Shallots cut into two.
6 Tablespoons Grated Fresh Coconut.
3/4th Cup Coconut Milk - There is no gravy in my recipe , its ' luga lipta '
Juice of 1 Lemon - Or to taste.
Make Paste:
1 Tablespoon Black Sesame Seeds.
1 Tablespoon White Sesame Seeds.
4-5 Green Chiies.
1/2 " Ginger.
2 Tablespoons Virgin Coconut Oil - Any oil will work , but coconut is really perfect.
1 Teaspoon Virgin Coconut Oil .

1. Scrape karelas , slice in discs discarding hard seeds and then soak in salted haldi water for about 20 minutes , wash , squeeze .
2. Heat Coconut Oil , saute onions till they begin to loose shape , then add karelas , salt and cook covered till nearly done.
3. Tip in paste blended with coconut milk , mix well and on low heat cook till karelas are done.
4. Add Lemon juice to taste , adjust flavors , take off heat , sprinkle on 1 teaspoon virgin coconut oil.
This came out brilliant and am happy I have yet another delicious way to celebrate Karelas !

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator & Owner Sikandalous Cuisinehttps://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Friday, 7 October 2016

Khajoor Seviyan #sikandalouscuisine


After deliciously experimenting using dates / khajoor to flavour Rabri I decided to use up all leftover dates in the fridge and make a seviyan along the same lines . 

Basic Seviyan:
2  Litres Full Cream Milk.
Aprox 100 Grams Vermicelli
1/2 Cup Assorted Nuts and Chopped Dates - Fried in Ghee.
Jaggery / Sugar To Taste
1 Teaspoon Green Cardamom Powder.
3-4 Tablespoons Ghee

1. Roast Vermicelli in a bit of ghee for 4-5 minutes till golden brown. Set aside.
2. Bring milk to a boil and simmer 20 -25 minutes.
3. Add Jaggery /Sugar to desired sweetness.
4. Add vermicelli,cardamon powder , fried nuts and simmer 2-3 minutes.
5. I added a paste made with 10-12 Seedless dates - that gave a super flavour but that's only because I had them handy.
Seviyan / Kheer will thicken as it cools , do keep that in mind. You can eat this hot or cold , I love mine cold. 

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/