Saturday, 31 December 2016

Scallop Rassa #sikandalouscuisine


Another recipe inspired from Rare Gems by Aditya Mehendale - here roasted onions bring a brilliant balance to the recipe which has some rater strong flavors . The original recipe was with fish , I used scallops , and was pretty chuffed with the results.The original recipe calls for 1 Kg Snakehead Murre.This is a dry curry. Make it tangy and spicy .

4 Tablespoons Tamarind Pulp.
500 Grams Scallops* - Lightly saute in oil for 1 minute on high heat , set aside while you make a paste of all the ingredients listed below:

2 Roasted Onions- Leave skin on and roast/bake/char grill on flame till onions are soft . Peel off skin and use. I put them in an air fryer.
2 Teaspoons Roasted Poppy Seeds.
1/2 Cup Grated Dried Coconut.
1/2 Cup Coriander Greens.
2 Green Chilies- Adjust - I used 8
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1 Teaspoon  Kashmiri Chili Powder.
1/2 Teaspoon Jeera Powder.

Heat oil , add the paste , let it cook covered for 5-6 minutes till oil separates.Now add tamarind paste and salt . Taste - this will be the final flavor , so make adjustments as needed.Add scallops to the cooked paste , add 1/2 cup water if you wish , and cook for 2-3 minutes.Your delicious Scallop/fish curry is ready.

Scallops from #lionfresh using the sikandalous cuisine discount - " sikandalous15 " to get 15% off and these yum scallops come delivered home !


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/

Friday, 30 December 2016

Alu Poori Wale #sikandalouscuisine


Who can resist poori alu ! Eaten piping hot , or cold on a journey .. stale and a day old even better ! Here is how we make these yum alus.

500 Grams Potatoes - Boil ,peel & cube.
3 Tomatoes Pureed
100 Curd whipped with 2-3 cups water.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1 Heaped Teaspoon Pao Bhaji Masala.
1 Teaspoon Rai.
1/2 Teaspoon Jeera.
1 Teaspoon Haldi.
1 Teaspoon Kashmiri Red Chili Powder
1 Teaspoon Kasoori Methi.
A Pinch of Hing.

Heat mustard oil , add rai , jeera and hing . When they stop spluttering add red chili powder , garlic , ginger and all the masalas .Cook till garlic looses its raw smell - a minute or so , now add tomato puree .Lower heat , sprinkle water and cook masala covered 2-3 minutes till you see oil.

Tip in potatoes and salt , bhuno lightly mashing a few potatoes just to break, add kasoori methi and curd water and cook covered for 3-4 minutes. If you like add some mango pickle masala - just 1/4 teaspoon , you get a super flavor !

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/

Thursday, 29 December 2016

Methi Mooli Paratha #sikandalouscuisine


Another interesting paratha stuffing idea if you like experimenting with flavors . This combination of methi and mooli worked well for me - a hint of bitter offset with moolis touch of sharp sweet .This post is just to show the filling and how you make it.

Salt Chopped methi green , after 20 minutes squeeze out juices.
​Grate mooli and lightly squeeze , catching the juice in a container . Use this juice to prepare the dough - you get a lovely flavor .

​Aprox quantity:
1 Cup Mooli - Grated.
1 Cup Methi Greens Coarsely Chopped.
2-3 Minced Green Chilies .
2 Tablespoon Chopped Onion.
2 Tablespoon Dhania Greens.
1 Teaspoon Minced Ginger.
Salt
Mix this and use in your stuffing - adding salt just as you begin making parathas. This tasted great .

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/

Wednesday, 28 December 2016

Tamatar Chicken #sikandalouscuisine


800-1000 Grams Chicken - cut to size - make cuts.
2 Cups Tomato Puree.
1 Teaspoons Crushed Kasoori Methi
2-3 Tablespoons Mustard Oil.
1/2 Teaspoon Sugar- Adjust
1/2 Teaspoon Green Cardamon Powder.

Marination:
1 Teaspoon Degi Kashmiri Mirchi Powder- Adjust.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
2-3 Tablespoon Solid Hung Yogurt.
2 Tablespoons Tandoori Chicken Powder.
1 Tablespoon Mustard Oil
Juice of 1 Lemon.
Salt.


Combine all the marination ingredients and marinate the chicken in the paste for 30 minutes upwards , cling wrapped in a dish.
Set oven at 180 and bake on a dish/tray covered for 20 minutes . Turn once. The chicken will leave out juices which are enough to baste the chicken in.Cook about another 15 minutes till done.There will be lots of chicken juices in the dish.

Heat mustard oil , add in tomato puree , simmer covered . Once puree starts leaving oil on the side add in the chicken and all those delicious juices , cook on low for another few minutes after adding sugar and kasoori methi .Take off heat adding cardamon powder. Adjust seasoning . Comes out delicious and takes very little effort . You can add cream if you like .

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/

Tuesday, 27 December 2016

Kali Dal #sikandalouscuisine


A favourite in our home and I suspect in many others too , urad dal comes with such a delicious inbuilt flavour that one really needs to do very little to make a delicious dal. Each family has their own recipe - here is how we cook this.

250 Grams Urad Dal.
10-12 Cloves Garlic - Chop thick.
1 Onion - Optional.
1-2 Green Chilies - Chopped.
Dried Red Chilies - Gives a nice smokey flavor ,allow it to color.
Dot of hing.
2 Tablespoons Ghee +1 Teaspoon.
Salt

​Soak well washed dal overnight adding 1 teaspoon salt ,next day give it a single shot of pressure , turn off heat and allow pressure to drop naturally .Dal will be 75% done.
​Heat ghee , add dried red chilies and hing , throw in garlic , allow garlic to color ,green chilies onions if using . Pour this tarka into the dal , simmer covered for 20 minutes.Take off heat adding 1 teaspoon ghee. Homely comfort food .
 
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, 26 December 2016

Chappan Tinda/Kaddu #sikandalouscuisine


​I recently discovered this vegetable and am so in love with it's juicy sweet flavors ​. It;s from the tinda / gourd family and cooked much in the same way . Here is what we did .

​25​
0 Grams Small Tindas - Scrape surface lightly, you may make a X cut half way down or cut into two pieces.
1 Large Tomato - Puree.
1 Large Onion Grams Onions - Chopped
1 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste
Pinch of Hing.
1/2 Teaspoon Crushed Jeera Seeds.
1/2 Teaspoon Haldi Powder.
2-3 Tablespoons Ghee
A Pinch of Kasoori Methi.
1 Teaspoon Red Chili Powder.
1Teaspoon Dhania Powder.
1-2 Whole Chilies - Optional.
Salt

Heat ghee , add hing and splutter jeera , when jeera colours slightly add onions and saute just till they get limp - not colored , then add in tomatoes , ginger and garlic paste . Add salt and haldi , splash some water and cook covered 2-3 minute till you see a bit of oil.
Tip in all the masalas , stir , add tindas , gently mix , and cook covered on low or till done. At the end add a bit of ghee and tip in kasoori methi ,mix and take off the fire . How delicious this came out !


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, 25 December 2016

Saoji Mutton #sikandalouscuisine

This recipe is from my friend Aditya Mehendale's fabulous cookbook Rare Gems , a non vegetarian gourmet collection of recipes from all over Maharashtra. This is a must own cookbook , with seriously great recipes , photography and reading . Perhaps one of the best cookbooks I have bought in years !

Spice Paste
1/2 Cup Groundnut Oil.
8 Onions Thinly Sliced.
15 Dried Red Kashmiri Chilies.
1 Cup Grated Dried Coconut.
1 Tablespoon Coriander Seeds.
1 Tablespoon Jeera.
10 Cloves.
20 Black Peppercorns.
12 cm Length Cinnamon Sticks.
5 Bay Leaves.
1.5 Teaspoons Poppy Seeds.
1.5 Tablespoons Dried Lichen / Dagad Phool

Mutton Curry
1.2 Tablespoons Ginger & Garlic Paste - I used 1 Tablespoon each.
2 Kg Mutton.
Salt
Dhania Garnish.

Method:
Heat oil , fry onions for 2 minutes , drain onions and grind with the Spice Paste ingredients.
Use strained oil , and you will need more , heat it , fry ginger garlic paste for a minute , then spice paste mix , saute for 1-2 minutes, add mutton and salt.

Bhuno mutton for 10 minutes , then add 3-5 cups water and cook covered on low till done. I sealed my dish and baked it in the over for 60 minutes at 140C . Came out delicious !

Atul Sikand
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/

Chocolate Chip Coconut Cookies #sikandalouscuisine



Set oven at 180C Bake Aprox 10 minutes.

My newly discovered love for baking cookies is still going strong so you guys are going to have to put up with cookies till I get cookied up ! On a serious note , addition of gur here added some amazing flavors to these cookies , do give it a shot .

100 Grams Butter.
6 Tablespoons Oil
75 Grams Gur / Jaggery
75 Grams Brown Sugar.
1 Egg.
100 Grams Flour.
125 Grams Oats.
1/2 Teaspoon Soda Bi Carb.
1/2 Teaspoon Baking Powder.
Pinch of Salt.
1/2 Cup/ Fistful of Chocolate Chips.
4 Tablespoons Desiccated Coconut.
 
Cream butter & oil with both gur and sugar , whisk in egg , then fold in all ingredients .Make small balls , lightly flatten , and bake for about 10-12 minutes.

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, 23 December 2016

Slow Cooked Pork Belly #sikandalouscuisine


500 Grams Pork Belly
1 Teaspoon Black Peppercorn Crushed
1 Teaspoon Chinese Five Spice Powder.
4" Lemongrass - Bruised and cut in 4 pieces.
1 Tablespoons Light Soya Sauce.
1 Tablespoon Palm Syrup. 
6-8 Cloves Garlic.
3-4 Red Chilies Chopped
1/2 Teaspoon Coarse Salt.
60 Ml White Wine.

Thank you #Lionfresh for delivering this delicious chunk of pork belly within 2 hours of ordering online - the quality , packing , everything was superb . This was my second attempt at making Pork Belly and wow - how delicious it was !
Score the fat side of pork belly with evenly spaced full length cuts - 1/5th " deep.Coarsely pound all the above ingredients and rub nicely into the pork belly - leave covered to marinate 4-5 hours or overnight .
Heat up a pan , without oil place pork belly fat side down to sear - maybe 5 minutes.Remove and place pork belly in a dutch oven along with all fat and marinade .Bake covered at 160C for one hour , turn over baste with juices , add 60 Ml white wine , cover and bake another 30 minutes at 140C. Rest the meat 20 minutes and dig in , it will melt in your mouth !

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


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, 22 December 2016

Mooli Paratha #sikandalouscuisine


​In the past we used mooli ​in parathas discarding the green leaves . A few days ago I decided to incorporate the green in the stuffing and I cant tell you how delicious it was . This post is just to show the filling and how you make it.

​Grate mooli and lightly squeeze , catching the juice in a container . Use this juice to prepare the dough - you get a lovely flavor .Chop mooli leaves - add minced green chilies , some dhania greens and mix with​ grated mooli.Salt this mixture and use it to stuff your parathas.

​Aprox quantity:
1 Cup Mooli - Grated.
1/2 Cup Mooli leaves -Coarsely chopped. ​
2-3 Minced Green Chilies .
1 Tablespoon Dhania Greens.
Salt
Mix this and use in your stuffing - adding salt just as you begin making parathas.

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/

Cheesy Cornflakes Chili Cookies #sikandalouscuisine


Set oven at 170C - Bake 17 minutes aprox.

Delectable , khasta and bursting with flavors , these cookies came out delicious . Do cool them for a good hour on a wire rack before eating - the cooler they get , the lighter they get too . Garlic is a delicious option here - do try it.

1.5 Cups Flour
2 Cups Cornflakes
​100 Grams Butter.
5-6 Tablespoon Cream/Oil - I used 3 of each.
1 Cup Grated Cheese- Use a sharp cheese.
3 Tablespoons Yogurt.
1 Teaspoon Garlic Paste - Optional.
1 Teaspoon Chili Flakes - Adjust.
1 Teaspoon Salt.
1/2 to 1 Teaspoon Dried Herbs.
​1 Heaped Teaspoon Baking Powder.
Make a mixture using yogurt , cheese , cream/oil and herbs.
Combine flour with salt and baking powder , and add butter , working lightly then add in crushed cornflakes , don't over mix.Now add the wet mixture along . Lightly combine .
Form balls on a greased tray , flatten them gently
​, brush with milk ​
and bake at 170C for about 1
​7​
 minutes.


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/

Wednesday, 21 December 2016

Rara Gosht #sikandalouscuisine

This recipe is from The Dhabas of Amritsar - a wonderful cookbook which packs in history and recipes from iconic dhabas around Amritsar . Here is the recipe by legendary cook Bubbly.I cooked the recipe as is mostly and yes baked the dish nicely sealed for the last 30 minutes at 160C . This recipe came out spectacular .

1 Kg Mutton
250 Grams Keema.
4 Tablespoons Desi Ghee.
2 Tejpatta.
12 Cloves Garlic Crushed.
1" Ginger Crushed.
250 Grams Curd.
5 Onions Finely Chopped.
4 Tomatoes Chopped.
1.5 Teaspoon Red Chili Powder.
1/2 Teaspoon Jaiphal Powdered.
1 Cup Hara Dhania
Salt
Pounded Masala Powder:
15 Green Cardamon
5 Black Cardamon - I didn't use any.
15 Laung
2" Cinnamon .
15 Black Peppercorn.
2 Teaspoons Dhania Powder.

1.In hot ghee add tejputta and mutton , sear on high flame for 10 minutes , now add keema and cook another 5 minutes (I cooked 10 minutes till I got the color I wanted).
2.Lower flame , add ginger garlic , and after a minute add onions - cook another 5 minutes.
3.Next tip in pounded masala powder , cook 3-4 minutes.
4.Add tomatoes , red chile powder and cook another 3-4 minutes.
5.At this stage add curd , jaiphal and cook 10 minutes.By this time your mutton will be nearly tender and you add water as needed and cook for 20-25 minutes.At this stage my dish went into the oven for 30 minutes.
6.Lastly when cooked add in hara dhania . The taste of this dish was amazing... Lip smacking delicious !

Atul Sikand
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/

Tuesday, 20 December 2016

Alu Matar Ki Tikki #sikandalouscuisine



These tikkis are super soft due to the filling and lack of any binding agent - which actually makes them very delicious too.This recipe is as no fuss , as no fuss can be.

2 Medium Potatoes - Boiled and mashed with a bit of salt and green chilies.
6-8 Tablespoons Boiled Peas.
2-3 Tablespoons Minced Spinach - Optional.
1 Tablespoon Coriander Greens.
1/2 Crushed Jeera
1/2 Teaspoon Garlic Paste.
1 Teaspoon Lemon Juice.
Minced Green Chilies.
Salt
Breadcrumbs As Needed.

Splutter jeera in a little oil , add garlic , once that raw smell goes add in peas and spinach , saute for 1 minute and take off heat . Cool, add lemon juice , mash it all up with green dhania and mix with potatoes .Taste and adjust seasoning , this will be your final taste .

Oil the palms of your hands , shape tikkis ,coat directly with breadcrumbs and keep in fridge for 15 minutes or so , then shallow fry. These tikkis melt in the mouth and taste real good.


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, 19 December 2016

Lasun Shengdanyachi chatni #sikandalouscuisine



Feedback time for Aritra Das's Fabulous Lehsun Chutney - I basically followed the recipe - only diversion I made was to crush 2 smoked whole red chilies into the chutney and I kept half the peanuts more coarse. I also avoided ghee. This was a fabulous recipe . Loved it , thank you so much !

The quintessential marathi condiment. It is used just how we use achars and ketchups. Goes well with anything and everything. You can munch it as well. Simple to make and super delicious.

Ingredients :
1 cup of roasted and skinned peanuts
2 tablespoons of roasted white sesame
7-8 cloves of garlic
2 Dried Red Chilies Smoked - Crush and add in.
Salt and chilli powder to taste.
A teaspoon of ghee

Procedure:
Crush it all in a pestle and mortar. Don't crush it very fine. It should be coarse. The small bits of peanut adds to the crunch.
Note : make a little salty if you're planning to have it with rice/roti/bhakri

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/

Fish in Green Masala #sikandalouscuisine

A no fuss recipe - one step cooking and a great dish . Here is what I did . Adapt to taste.

250 Grams Sole Fillets- Use chicken or paneer , cooking time will change that's all.
1-2 Sprigs of Curry Leaves.

Green Paste:
8-10 Green Chilies.
10 Cloves Garlic.
1/2 Cup Packed Green Dhania.
1 Heaped Teaspoon Mustard Seeds.
1 Tablespoon Hung Curd.
Salt

Make a coarse paste , add mustard seeds half way - taste it - this will be close to the flavour of your dish , so adjust accordingly .
Now marinate fish/chicken/paneer in the paste for 20-30 minutes adding curry leaves.
Cook covered in wok till done - or as I did , bake in a tightly sealed dish at 180C for 25 minutes. Delicious !

Atul Sikand
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/
Kundra Besan Laga Lipta #sikandalouscuisine

​Making the most of winter vegetables I experimented with another Kundru /Tendil recipe. This time we cut kundru lengthwise into 4 and used besan - inspired by a net recipe . Here is what we did.

500 Grams Kundru - Lengthwise Slice into 4 sections​.
1 Teaspoon Jeera.
​1/2 Teaspoon Haldi.
A pinch of Hing.​
Dried Red Chilies.
Salt.
2-3 Tablespoons Oil

​2 Tablespoon Besan - Lightly Roasted.
Make Paste :
4-5 Green Chilies - Adjust.
1" Ginger.
10 Cloves Garlic.​
2-3 Tablespoons Water.

Heat oil , splutter jeera , when aromatic add hing and dried red chilies and after 10-20 seconds tip in kundru , haldi and salt and cook till kundru is half done.Now add paste , mix well and cook another 4-5 minutes till paste is evenly spread .At this stage sprinkle besan and mix quickly ensuring besan doesn't congeal and is spread evenly.Cook till kundrus are done - maybe another 4-5 minutes. Yummy !

Atul Sikand
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, 16 December 2016

Chicken Exotic Salad #sikandalouscuisine



Go with the flow and what you have handy , this recipe is just an indication of possibilities. Here is what I did.

200 Grams Boneless Thigh Chicken - Cut into pieces and Marinate in garlic and salt for 30 minutes.
100 Grams Mushrooms - Cut into 2/4 pieces.
2 Stalks Celery.
2 Rashers Bacon - Chop.
1 Stalk Celery - Cut in 1/2" size.
7-8 Cherry Tomatoes - Halve.
1 Teaspoon Garlic Paste.
Crushed Black Pepper.
Salt
1 Teaspoon Lemon Juice.
1 Tablespoon Butter/Olive Oil.

In a very hot wok over very high heat flash fry mushrooms for 1 minute in butter or olive oil.Set aside.
In a wok with a touch of oil heat up bacon.Bacon will slowly release its fat ,at this stage add in chicken and cook covered for about 5-6 minutes, chicken will be done.

Increase heat , add mushrooms , celery and cherry tomatoes along with basil and lemon juice.Cook 2 minutes , just enough for flavors to marry .Celery should retain its crunch.Eat at room temperature - Delicious.


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, 15 December 2016

Meat Masala Curry #sikandalouscuisine


750 Grams Mutton - Cubed to size.
1 Large Onione - Slice , fry till golden and puree.
1 Large Onion - Chop.
2 Tomatoes Pureed.
1 Heaped Teaspoon Garlic Paste.
2 Teaspoons Ginger Paste.
1 Heaped Teaspoon Degi Mirchi.
1 Tej Putta.
Salt
Ghee/Mustard Oil.

Masala Paste:
2 Teaspoons Blackpepper Corn.
1" Cinnamon.
1 Teaspoon Fennel Seeds.
2-3 Green Cardamon.
1 Teaspoon Jeera.
1 Tablespoon Dhania Seeds.
3-4 Cloves/ Laung.

Lightly roast the ' meat masala ' ingredients and grind to a powder.Add the powder along with 
​2​
 tablespoon
​s​
 curd 
​along with​
 ginger 
​and ​
garlic paste rub
​bing​
 into the meat , set aside 
​tightly covered ​
for an hour or longer preferably- if I remember in advance , I keep this overnight in the fridge.

Heat ghee/mustard oil , add tej putta , when aromatic add onion and bhuno till brown. Now tip in the meat , sear over high heat for about 10 minutes and tip in all other ingredients holding back the onion paste. Cook covered over low heat till nearly done. You may need to add splashes of water.Or simply pressure cook with a cup of water
​ for 2 whistles.​


When mutton is nearly done , add the onion paste , I also add dried red chiles .Cook covered till done , adjusting the amount of gravy you would like to have by adding water accordingly .
Try avoid using a pressure cooker if possible - slow cooking brings out the flavors beautifully.For that magical touch , add 1 tablespoon of hot ghee over the dish when ready to serve .

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/

Saturday, 10 December 2016

Clams in Caldine Paste #sikandalouscuisine


I have shared two Caldine recipes - my friend and chef par excellence Tanveer Kwatra shared a recipe using capsicum which I have added here , the flavors were amazing.

400 Grams Clams -Wash well do get rid of all dirt, then slit them open discarding the shell without clam.

1 Onion Chopped.
3-4 Teaspoons of Tamarind water - you don't want this sour , just a hint. 
Salt

Caldine Curry Paste:
1 Capsicum - Roast on tawa / in oven till it begins to get soft, then remove seeds.
1/2 Measuring Cup Coriander Greens 
1/2 Coconut Grated.
2 Laung.
4-6 Green Chilies - I added 8.
1 Heaped Teaspoon Roasted Coriander Seeds.
1 Teaspoon Jeera .
4-6 Cloves Garlic.


In a wok saute onions till soft , then tip in the curry paste  and cook covered for about 5-6 minutes. 
Now add clams and imli , mix well cook covered for 5-6 minutes. You can add water if you want a gravy , I wanted this dry so didn't add any.

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/