Tuesday, 29 November 2016

Methi Wali Bajra Ki Roti #sikandalouscuisine


Winter in Delhi brings some delicious eating options - one such is rustic bajra atta rotis made with freshly ground bajra - the readymade packet bajra atta are great too . Most of the times we add in methi greens and season atta with chilies and salt .

The trick to good bajra rotis is to knead the atta using hot water for good 5-6 minutes till you get a soft pliable dough. Allow this atta to rest covered for 30 minutes or so .Then make small balls as you would for regular rotis and with wet hands pat the roti into shape - no belan is used , and yes you won't get perfect round rotis owing to the nature of this atta . Now on medium heat cook roti on tawa as you normally would.

I added in chopped methi greens , chilies and salt while kneading the atta - and ate these delicious rotis with white butter . Life is delicious !


Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
​ #sikandalouscuisine​

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

Friday, 25 November 2016

Methi Matter #sikandalouscuisine


A delicious combination of winter vegetables and a beautiful pairing of sweet and bitter . Methi Mattar together taste delicious in this semi curry. I kept the recipe simple and allowed the vegetable flavors to do the talking .


​500 Grams Shelled Peas.
​1 Measuring Cup Chopped Methi Greens.
​1 Large Onion - Minced.
1 Tomato - Puree.
​1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1 Teaspoon Jeera.
1 Teaspoon Dhania Powder.
1/2 Teaspoon Haldi.
Chilies and Salt To Taste.
1/2 Teaspoon Garam Masala.

Winter peas are tender and cook in no time. 
Chop methi and salt , after 10 minutes wash and squeeze. I don't do this step.
Heat oil , splutter jeera. ​
​Add onions.When they turn translucent add ginger , garlic and tomatoes .Cook covered on low till oil comes up,sprinkling water if need be.

Now add all spice except for garam masala , and tip in methi greens.After 2 minutes of sautéing add peas and saute covered on low till peas are tender.Maybe 5-6 minutes sprinkling water as needed.When peas are done add water to get desired gravy , I keep this a thick gravy.Adjust flavors . Take off heat adding garam masala .

No fuss , just deliciousness of winter blessings !
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
​ #sikandalouscuisine​

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

Jeera Alu #sikandalouscuisine


Vegetables I feel whenever possible should be cooked with minimum spice to bring out all their flavors. This jeera alu is one such example . I used tiny potatoes and left the skin on.

I cook these alus with and often without garlic , both ways taste divine. Another option is if cooking this without garlic , give a twist of nimbu or a pinch of amchoor once the dish is ready.

500 Grams Tiny Potatoes - Wash and clean well , but into two , leave skin on.
1 Teaspoon Jeera.
A pinch of Hing
1 Teaspoon Garlic Paste - Optional.
Salt.
1/2 Teaspoon Haldi.
Whole Chilies.

Heat oil , splutter jeera , add hing and whole chiles. Tip in haldi ,salt and the potatoes , cook covered till done , occasionally giving the alus a shake . If you are using garlic , add garlic paste with a little water when potatoes are half done and continue cooking.


Atul Sikand
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/

Tuesday, 22 November 2016

Paneer Dil Khush # sikandalouscuisine



500 Grams Paneer.
2 Large Onions - Chop 1 , Puree 1** 
3 Large Tomatoes - Remove seeds and puree.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Haldi.
Chilies To Taste .
100 Ml Cream.
1 Teaspoon Kasoori Methi.
Salt
Make Paste :
1 Teaspoon Jeera
1" Cinamon.
4 Cloves.
3-4 Green Cardamon
1 Teaspoon Roasted Poppy .

Heat oil add onion chopped and onion paste .Don't allow onions to color so after 3-4 minutes add the ginger garlic and tomato puree , along with haldi , salt and red chili powder . Cook covered on low till oil separates.Now add the paste , and cook on low for another 2-3 minutes.
Next tip in paneer and cook the paneer in the gravy for 4-5 minutes ,  you may add some water if you want more gravy . Now add the cream , also add in kasoori methi, cook a minute , and turn off heat. 

This dish has a very nice aromatic and rich taste without being heavy - totally Dil Khush !
** This way you get a good gravy make a good gravy with body and texture.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
​ #sikandalouscuisine​

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

Monday, 21 November 2016

My Quick Fix Oriental Salad #sikandalouscuisine


With all the delicious winter vegetables available in Delhi , salads have become a must at each meal for me , sometimes I add chicken / fish / eggs/ paneer and make my salad a complete meal - just like this one . Here I share the soul of this salad - the dressing.

3 Cloves Garlic.
1/2 Teaspoon Roasted Sesame Seeds.
2 Tablespoons Roasted Peanuts.
1 Tablespoon Lemon Juice.
1/2 Teaspoon Palm Sugar - See what you have.
6-8 Basil Leaves - use any herb.
2 Redeye Chilies - Use any.
1/2 Tomato- Remove seeds and  chop.
​Salt.
1 Tablespoon Olive Oil

Coarsely pound the above , ​tomato releases beautiful flavors that brings the salad dressing together, your salad dressing is ready , adjust to taste.

1/2 Carrot- Shred.
1/2 Red Bell Pepper- Slice Thin.
1/2 Yellow Bell Pepper - Slice Thin.
1 Tomato - Remove seeds and slice.
1 Smoked Chicken Breast - Used Lionfresh discount for this .
Lettuce
Nuts
Basil Leaves.

​Now shred , slice , chop your vegetables. All this I mixed in the dressing pounding them 4-5 times to release their flavours too . Pounding vegetables is a must , you get some beautiful juices into the salad.Please note chicken was added after pounding! 

Serve all this on a bed of lettuce , sprinkled some more sesame seeds , chopped olives , pine nuts and peanuts. You can make this vegetarian and skip chicken , or add any protein of your choice. I added #lionfresh smoked chicken which made it a complete meal.
How delicious this was.

​Atul Sikand​
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, 20 November 2016

Sukha Mutton #sikandalouscuisine.


A simple no fuss mutton.

500 Grams Mutton.
1 Large Onions - Chop Small.
1 Large Tomato - Puree
1 Tablespoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Garam Masala -To use at the end.
1-2 Teaspoons Ghee - To use at the end ( optional ).
Make Powder:
1 Tablespoons Crushed Black Pepper.
1 Teaspoon Jeera.
1/2 Teaspoon Haldi.
1/4 Teaspoon Red Chili Powder( for color )
Salt

In sufficient mustard oil  evenly brown the onions , when they change color , not dark , add mutton and sear on high for 7-8 minutes  . Now tip in all other ingredients , add 3-4 tablespoons water and give it 3-4 whistles under pressure.

Let the pressure drop normally , your mutton will be cooked . Give it a good bhuno for 3-4 minutes, take off heat , add the ghee , sprinkle garam masala and your very simple and delicious sukha mutton is ready.

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/

Saturday, 19 November 2016

Sevilla at The Claridges #sikandalouscuisine



Sevilla at The Claridges is known not just for it's superb food but also as a respected wine destination , the cellars of which just got even richer with the addition of five organic wines exclusively sourced from French family estates .The induction of these five wines into the menu is a validation to the fact that The Claridges acknowledges the integrity of organic produce. I must applaud Atul Lall, VP, Hospitality and General Manager – The Claridges Hotels & Resorts  for collaborating with these wine makers and recognising the importance in going organic with wines too.

We sat to an elegant meal , paired with these wines.Executive Chef Sahil Sabhlok who wowed the whose who of the industry at our Top Chef Awards which were hosted by The Claridges this year, once again showcased his amazing talent by plating delectable art on our plates.A quinoa Salad with Organic Greens and Pomegranate Molasses set the bar high for this meal. Goat Cheese stuffed Morel Mushrooms in Thyme Cream and Pumpkin Confit was not just a visual delight but one of the most delicious dishes I have eaten of late. 

For mains Batasha and I opted for Trout which came plated on a bed of Baby Spinach and a sauce of  Browned Butter, Capers, Parsley , with a hint of Lemon- Delicious ! Sid polished off his Josper Grilled Corn Fed Chicken without offering us a taste , which tells you how good it must have tasted .Tanu opted for Grilled Vegetabes in a Sundried Tomato Pesto - which she generously offered me a taste of and they were yum.Dessert was a to die for melt in the mouth experience - Milk Chocolate Chantilly . 

I am clueless about wines , all I can vouch for is how fresh and delicious they tasted . Do head to Sevilla for an unforgettable meal which you can enjoy with these organic wines. Thank you Sahil , this was a great culinary experience and Pawan Padeliya for ensuring everything was just perfect.

Friday, 18 November 2016

Kundru Ki Subzi #sikandalouscuisine


This was the first time I cooked Kundru / Tendil or Ivy Gourd and so loved the flavors . I went online , checked a few recipes and eventually followed the recipe my subzi wala had given - he kept it simple and that's how I cooked it too . Here goes.

500 Grams Kundru - Snip pointed ends and cut into thin discs.
1/4 Teaspoon Meth Seeds.
1 Teaspoon Jeera.
1/2 Teaspoon Haldi.
Salt.
2 Tablespoons Mustard oil.
Make Paste:
100 Ml Water
2 Teaspoons Dhania Powder.
1 Teaspoon Red Chili Powder.
1 Teaspoon Ginger Paste.

Heat oil , when smoking add methe seeds and jeera , splutter , now add kundru and haldi and stir fry till half done . Add salt mixed with the paste , stir in well and allow Kundru to cook covered on low heat . Splash some water if needed.The vegetable will cook in about 15 minutes. 

I saw many recipes online using garlic onions tomatoes and the entire masala box ! This recipe appealed to me most and it tasted great.

DirectorAsian Hawkers Market Pvt. Ltd.
​ #sikandalouscuisine​

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

Wednesday, 16 November 2016

Red Snapper in Creamy Lemon Herb Sauce #sikandalouscuisine



300 Grams Red Snapper Filets - 2 no.

Prepare Flour For Dusting - 
4 Tablespoons Maida + 1 Tablespoon Rice Flour + 1 Heaped Teaspoon Cornflour +1 Tablespoon Minced Basil  + Salt & Pepper To Taste.

Other Ingredients
2 Tablespoons Olive Oil.
2 Tablespoons Butter.
1 Tablespoons Lemon Juice.
1 Tablespoon Minced Basil For Sauce.
3 Tablespoons Cream / Mayo

  1. Roll the fish lightly in flour mix
    ​ and set aside for 10 minutes.​
    ​ ​
    Heat oil in skillet
    ​ and
     cook fish until brown on both sides 
    ​, maybe 2 minutes each side 
    .
    ​ ​
    Remove fish to platter and keep warm.
  2. To 
    ​the ​
    skillet add butter 
    ​, salt ​
    ​,​
     lemon
    ​ and minced basil, ​
    allow to simmer 
    ​30 seconds ​, stir in cream , add back the fish and cook 15-20 seconds on each side , allowing fish to take on the flavors
    .
    ​ This isn't a runny sauce , add more cream and maybe 30 mil water if you want it more ' saucy '  ​!

  3. Atul Sikand

    DirectorAsian Hawkers Market Pvt. Ltd
    ​ #sikandalouscuisine​

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


Monday, 14 November 2016

Karah Prashaad #sikandalouscuisine



I read text and recipe on the net , I hope it's accurate . The prashaad was divine !

Degh/ Karah Prashaad is made from equal parts of wheat flour, ghee and sugar. The symbolism here is that everyone receives in equal parts and shows that everyone is equal in the eyes of Waheguru. Offering karah parshad also makes sure that no one leaves the Guru's presence (Gurdwara) empty handed.

Ingredients: 
Stone ground whole wheat flour 1 baata.
Liquid Gheo / Ghee (NOT butter) 1 baata. 
Brown sugar 1 baata. 
Water 3 baatay.

Quantity of all Ingredients should be equal in weight (not volume). 
Baata is just a old measure , go by weight of ingredients ensuring they are all equal .

Pour Gheo/ Ghee in the Cast Iron Karahi (Sarblohee Karaahee) and once it melts, pour wheat flour in it. Keep the heat at slightly higher than medium , and gently bhuno till atta turns brown.

While atta is being sauted  make a treacle of water and sugar on another fire .When you get that brown color your atta is ready to receive the treacle which should be added slowly.
Continue to stir the new mixture vigorously.When the Karah Prashaad stops sticking on the sides of the karaahee, you know that the Karah Prashaad is ready !

Atul Sikand
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, 13 November 2016

Tamatar Muli #sikandalouscuisine ( Spicy Tomato and Radish )



Another gem from KASHMIR COOKING by K.P Dar , you will love it with rice or with roti or as a side dish . It's nice and spicy with a with a touch of sweet . I didn't have Such Bari , so used garam masala . Do try tis recipe.

6 Large Tomatoes - Chop finely.
2 Muli / Radish - Peel and cut into 1/2" discs.
100 Grams Mustard Oil.
1/2 Teaspoon Jeera.
1/4 Teaspoon Methi Dana.
1 Teaspoon Sugar.
1 Teaspoon Powdered Such Bari.1 Teaspoon Sonth Powder.
1 Teaspoon Sauf Powder.
1 Ginger Crushed - I minced.
Red Chili Powder , Salt and Minced Green Chilies to taste. I used 3 green chilies.
Hara Dhania to Garnish.

Heat mustard oil , splutter methi dana , jeera , add hing . Now add Kashmiri red chile powder , this will bring a nice color to the dish , and in 10 seconds add tomatoes and cook covered on low till tomatoes are half done.

Now trip in all other ingredients , splash some water and cook covered till moli is tender , I kept a bite. Adjust flavour balances and garnish with dhania greens when service . This was delicious.

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



Friday, 11 November 2016

Methi Infused Chicken Curry #sikandalouscuisine


800 Grams-1 Kg Chicken - Cut to size.
Separately dry roast  and grind together ingredients in step 1

Step 1
1 Tablespoons Poppy Seeds / Khus Khus ( Soak in water for 20-30 minutes ).
2 tablespoons Coriander Seeds.
5 Dried Red Chilies.
1 Teaspoon Jeera.
1 Teaspoon Black Peppercorns.
4-5 Green Cardamon.
4-5 Cloves/Laung.
1" Cinnamon Stick.
         
Step 2
2 Onions Chopped.
1 Tablespoon Garlic Paste.
2 Tomatoes Chopped.
2 Tomatoes Pureed.
1/3d Cup Chopped Methi Greens.
1 Tablespoon Coriander Greens.
2 Teaspoons Kashmiri Red Chili Powder
1/2 Teaspoon Haldi.
In enough oil/ghee fry the onions till light golden brown, then add chicken and seer for 5-7 minutes .Now tip in garlic and fry another minute or two. Next add haldi and Kashmiri red chili powder , this will infuse color . 

A minute later add the ground masala and cook till you see oil, then add add the tomatoes and tomato puree cooking till oil separates . 

Add water to get the desired gravy - I like this thick.When chicken is done , add the methi greens and dhania leave, cook another 2-3 minutes to infuse flavors .A delicious chicken curry with a hint of methi awaits you !

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.​ #asianhawkersmarket
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

http://sikandalous-cuisine.blogspot.in/​

Tuesday, 8 November 2016

Ratatouille #sikandalouscuisine



Ratatouille a culinary specialty of Nice is also found throughout Provence France and is also cooked in many countries under different names. Essentially a stew of various vegetables.A Ratatouille “classic” consists of tomatoes, aubergines, peppers and courgettes, plus garlic, onions and olives added. 

Originally, the word “ratatouille” means from 1778 a motley stew . However, what really are the origins of this dish ? If you break the components ingredient wise you will find that the eggplant that comes from India , tomato comes from pre-Columbian America , zucchini is of American origin.... In view of the arrival of these vegetables from all over the globe , it's difficult to imagine today that this dish may have been invented before the seventeenth century !

I produce Emeril Lagasse's recipe below:
Ingredients
1/4 Cup Olive Oil- plus more as needed.
1 1/2 Cups Small Diced Yellow Onion,
1 Teaspoon Minced Garlic.
2 Cups Medium Diced Eggplant- Skin on.
1/2 Teaspoon Fresh Thyme Leaves.
1 Cup Diced Green Bell Peppers.
1 Cup Diced Red Bell Peppers.
1 Cup Diced Zucchini.
1 1/2 Cups Peeled, Seeded and Chopped Tomatoes.
1 Tomato Pureed - Not in recipe.
1 Tablespoon Fresh Basil Leaves.
Salt and Freshly Ground Black Pepper.
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 
** Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
** After adding in all the vegetables I set the dish to back in a heavy lid cast iron Le Creuset pan for 30 minutes at 160C . This came out yum . Leftovers will make a superb soup !
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/

Sunday, 6 November 2016

Lucknow Gosht Biryani #sikandalouscuisine



This recipe is from Pratibha Karan's CookBook titled BIRYANI . I refer to her recipes for the ingredients only - I find her quantities of spice , masalas ginger garlic is way too low and after blindly making many bland biryani's from her book , I have now started to use my judgement and tweak ingredients . This is how I made it and it came out delicious !

500 Grams Mutton.
400 Grams Golden Sela Basmati Rice.
1+1 Onions Sliced Thin and Long.
1/2 Teaspoon Saffron in 1/3 Cup Hot Milk + 3 Tablespoons Cream.
1/2 Cup Ghee.

List A .
1 Cup Yogurt.
2 Tablespoons Ginger Paste.
2 Tablespoons Garlic Paste.
2 Teaspoons Chilli Powder.
2 Teaspoons Salt.

List B Make Paste:
10 Almonds - Soak in water and peel.
1 Tablespoon Watermelon Seeds.
1 Tablespoon Musk Melon Seeds.

List C - Ground To Powder:
1 Teaspoon Jeera.
1 Teaspoon Black Peppercorn.
4 Mace Petals.
1/2 Nutmeg.
1" Cinnamon.
4 Green Cardamons.

1. Marinate mutton in list A,B & C along with 1 onion fried golden brown . I kept in the fridge overnight.
2. Soak rice in salted water for 1 hour , then boil till 75% cooked . Drains and spread.
3. Heat ghee , fry the remaining onion till golden brown , then add mutton shaking off marination , sear then add in the marinade along with 1 cup water.Simmer covered till meat in 90% done. Or pressure cook it .
4. Strain meat , reserve the stock which you should reduce to apron 1.5 cups.
5. Assemble And Cook Under Dum
Spread ghee at the bottom of a heavy pan , add 75 % of the rice. followed by cooked meat and gravy , and covered by balance rice.Sprinkle saffron and cream milk on top of the rice. Seal container and  look under ' dum ' for about 25 minutes on very low heat placed on a tawa.

I Baked the assembled biryani in a tightly sealed Le Creuset pan at 160C for 40 minutes. While serving I garnished with some fried onions.This came out yum !

Atul Sikand
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/

Thursday, 3 November 2016

Smoked Chicken Salad #sikandalouscuisine


​I used smoked chicken from #lionfresh here and availed the sikadalouscuisine 15% discount . You can go with regular boiled chicken too .
200 Grams Cooked Chicken - Cut into bite size pieces.​
150 Ml Orange Juice - I used Real from tetra pack.
​1/2 Red Bell Pepper -​ 
 Cut into bite size pieces
​.
1/2 Yellow​ Bell Pepper - 
 Cut into bite size pieces
​.
6-7 Shallots - Leave whole.
5-6 Green Olives - Cut into two.
1/2 Teaspoon Minced Garlic.
Basil Leaves.
Lettuce / Salad of choice.
Pine Nuts / Nuts of choice.
Salt & Black Pepper.
​Olive Oil.

​Warm up olive oil , add black pepper and garlic . When garlic softens add salt , basil leaves and all the vegetables , add orange juice cover and cook over low heat till peppers begin to soften - maybe 4-5 minutes. Add cooked chicken , cook another 2-3 minutes , by now all juices would have been absorbed by the vegetables and chicken , now turn off heat and allow the salad to cool down uncovered. Once cool adjust seasoning and serve on a bed of greens after adding olives and 
pine nuts 
​.

The choice of vegetables are suggestions - go with what you have / like .
Don't overcook vegetables - leave firm with a bite​.
​You can do away with chicken and leave this as a vegetarian salad .
Choice of juice is yours , I personally like orange juice when reduced.
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/

Wednesday, 2 November 2016

Scallops & Shallots in Green Curry #sikandalouscuisine


I love scallops and don't get a chance to cook them often due to non availability in Delhi .Much to my joy I discovered. #lionfresh had them online and I hit the buy button and availed my 15% sikandalous cuisine discount too , which made it even better . I wanted to cook them spicy India style and here is what I did .

250 Grams Scallops.
5-7 Shallots - Blanche in hot water for 1 minute , remove and set aside.
1 Tablespoon Butter.
1 Onion Chopped.
Lemon Juice To Taste.
Coconut Milk - From remaining half coconut.
Green Paste:
1/2 Coconut 
5-7 Green Chilies - Adjust.
1/2 Cup Dhania Greens.
5-7 Cloves Garlic.
1/2 Teaspoon Jeera .

In a very hot pan add butter , as it sizzles , add scallops . Scallops should be nicely dried before cooking . Seer scallops lightly half minute on each side. I didn't brown mine. Take scallops out and place them on kitchen paper.

Heat oil in a wok , saute onions till they soften , not color , add green paste and blanched shallots , saute till oil comes on the side , adding splashes of coconut milk - say 3-4 minutes.Now add in the scallops , saute another 2-3 minutes , add in what remains of the coconut milk - cook another minute max. Adjust seasoning and add lemon juice to taste .

A delicious dry curry - I couldn't decide whether shallots tasted better or scallops !


Atul Sikand
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/