Friday, 21 July 2017

Anda Bharvan Karela #sikandalouscuisine / Karelas Stuffed With Egg Masala

Anda Bharvan Karela #sikandalouscuisine
Karelas Stuffed With Egg Masala 

This dish is truly sikandalous ! I conjured up the recipe at 10 in the morning, so I can't even blame this outrageous combination on alcohol ! What it turned out to be was delicious . Karelas have never tasted so good.

6 Medium Sized Karelas.
For The Stuffing:
Mustard Oil.
1 Teaspoon Mustard Seeds.
Few Curry Leaves.
Chopped Green Chilies.
1 Onion Chipped.
1 Large Tomato Chopped.
1 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1 Teaspoon Sambar Powder.
1/2 Teaspoon Sauf Powder.
1.5 Teaspoons Dhania Powder.
2 Large Eggs Whipped.
Salt

For The Gravy:
1 Large Onion - Chopped.
2 Tomatoes Pureed.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1 Teaspoon Red Chili Powder.
1/2 Teaspoon Garam Masala.
1/2 Teaspoon Haldi.
Salt
Balance of the Stuffing.

Make Egg Masala Filling:
1. Scrape and salt karelas after making a slit . Remove seeds.Wash well after 15 minutes.Pat dry.
2. Heat mustard oil , splutter mustard seeds , then tip in torn curry leave and green chilies. After 10 -20 seconds add ginger garlic and then onions . Lightly brown onions , add tomatoes along with all masalas .Cook on low till tomatoes are soft.
3. Whip up eggs , add to this masala and proceed to make a dry egg bhurji.Taste and adjust flavors.
4. Stuff karelas with this egg masala , lightly tie and saute with minimum oil on low till done but firm.
5. Save the egg masala thats leftover.

Make Gravy:
6. Heat oil , add onions, garlic ginger , saute till onions are soft , now add in chili powder , haldi and salt , cook covered till your gravy is done. Add garam masala .Taste .
7. To the gravy add sauteed karels and simmer for 4-5 minutes for karelas to take in gravy flavors , also add in balance egg masala . You are looking for a luga lipta dry gravy here .

This was delectable ! Will be made very often for certain.

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

Thursday, 20 July 2017

Imam Bayildi #sikandalouscuisine


Surekha Tahsin had posted this classic Turkish recipe a few days back - something that was on my ' must make ' list for ages and ages but I never got down to till now - her beautiful post was the inspiration and this recipe is by Ozlem Warren in her blog ozlemsturkishtable .

The aubergines are gently poached in this dish with a generous mixture of onions, tomatoes and garlic. 

2 Large & Slim Aubergines / Baingans.
1 Large onion - Halve & thinly slice.
3 Tomatoes - Finely chop.
3-4 Garlic - Finely chop.
Bunch of Parsley - Finely chop.
4 tablespoons Olive Oil.
Juice of Half Lemon.
2 Teaspoon Sugar.
1 Teaspoon Dried Mint - I used fresh mint leaves.
Salt & Black Pepper To Taste.
Extra Regular Oil - To fry baingans.

Using a vegetable peeler, peel the aubergines length ways in zebra stripes, then cut the eggplants / aubergines in half lengthways. In each half of eggplant, cut a deep split length ways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end- This aids in cooking and balance I suspect .

Sprinkle salt (this will help the moisture come out) over the eggplants and leave for about 10-15 minutes to leach out the moisture and bitter juices of eggplants. After that, thoroughly drain and pat dry the eggplants with paper towel to get rid of this moisture, otherwise they will be soggy.

Heat some oil in a deep sided pan. Place the eggplants in the oil and shallow fry quickly on both sides until they are softened and have a golden brown color. Place some paper towels on a tray and transfer these eggplants there; the paper towels will absorb the excess olive oil.


​The Filling:​

Stir in the sliced onions and garlic in a bowl, add 2 tablespoons of olive oil, dried mint, salt and ground black pepper to taste. Knead this mixture with your hands for the dried mint and seasoning to blend well (this will also help the onions to soften). Stir in the tomatoes and parsley to the mixture and combine well.

Lift the eggplants to a chopping board and open up the split in the middle to create pockets. Spoon the mixture into these eggplant pockets, packing it in tightly so that all of the filling is used up (if you have any left over filling, I would simply cook them in the same pan next to these eggplant pockets).

Place the stuffed eggplants side by side in a wide, heavy pan. Mix the remaining olive oil with ½ cup water, lemon juice and sugar and pour it over the eggplants.Cover the pan with a lid and place over a medium heat to get the oil hot and create some steam. Once the cooking liquid is hot, cook the eggplants for about 45-50 minutes. Once cooked, they should be soft and tender, with a little of cooking liquid left in the bottom of the pan.

Leave the eggplants to cool and rest in the pan for the flavors to settle, then carefully transfer them to a serving dish and spoon the oil from the pan over the eggplants. Serve at room temperature or cold, with a wedge of lemon aside and extra garnish of parsley over them.


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


Wednesday, 19 July 2017

Bharleli Vengun #sikandalouscuisine


This recipe has been adapted from The Culinary Heritage of Goa ​- and the developer of the recipe is Chef Gopal of the legendary Hotel Mandovi which was established during the Portuguese rule.These traditional vegetarian recipes arent seen in many commercial establishments , and perhaps in this day and age , cooked in a few homes. This came out so delicious.

1 Kg Small Baingans.
2 Onions.
2 Coconuts - Grate using small hole.
100 Grams Jaggery -Adjust.
1-2 Tablespoons Tamarind Pulp - Adjust

​Separately Dry Roast & Make POWDER:​
10 Red Chilies.
1 Tablespoon Coriander Seeds.
10 Cloves.
1" Cinnamon.
2 Teaspoons Black Peppercorn.
2 Star Anise - Not in  recipe , added on an impulse.
1 Teaspoon Haldi.
Salt.

1. Make a small slit in each brinjal , scoop out some seeds - I lightly oiled the surface of each baingan .
2. Add grated coconut to POWDER and stuff each baingan.
3. Heat oil in pan , add chopped onions and fry till translucent.
4. Place baingans on onions , along with any leftover coconut masala.
5. Add some hot water and cook till baingans are soft.**
6. Mix tamarind pulp and jaggery with 100 Ml water and spread over cooked baingans and cook another 4-5 minutes.

Sprinkle some green dhania and sit down to a divine Bharleli Vengun !

​**
 I baked the baingans tightly covered after adding 1/2 cup water.​

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

Tuesday, 18 July 2017

COORG PORK SPECIAL RECIPE #sikandalouscuisine


This superb recipe was given to me by Lirish - he runs the coorg Shoppe from where you get this Kuchampali and many other specialities online . I ran out of his Pork Masala so googled a substitute which is mentioned below - this masala worked very well.

I used boneless pork with very little fat as a result of which this delicious dish came out light and less oily unlike most pork dishes- here we dont use any additional oil. Keep it dry and it's the ideal finger food .

1 Kg Pork.
1 Teaspoon Red Chili Powder.Turmeric powder.
4 Onions.
1" Ginger .
15 Cloves Garlic.
7-8 Green Chilies.
1/2 Bunch Green Coriander Leaves.
1/2 Teaspoon kachampuli or 1-2 Tablespoons Lemon Juice.

Pork Masala Powder - Dry Roast & Grind:
2 Teaspoons Coriander Seeds.
1 Teaspoon Black Peppercorn.
1 Teaspoon Jeera.
1 Teaspoon Mustard Seeds.

1. Wash and drain pork , cut the pieces small . Add turmeric powder, salt, red chilly powder and marinate for about 30 minutes.
2. Grind coarsely sliced onions, ginger, garlic, green chillies, coriander leaves together.
3. Put the marinated pork in a thick bottomed vessel, add ground paste, mix well and cook in medium heat till soft. Then add the Pork Masala Powder and  ½ tsp kachampuli (local coorgi vinegar) and cook for 5 to 10 minutes.
Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Monday, 17 July 2017

Piro Makai Ko Tarkari #sikandalouscuisine


Spicy Corn Curry

Corn is a big favourite at home - while we mostly roast it , at time we make this delicious dry curry - Go with the flow type of recipe - you adjust flavors to suit your palate. This is what I did here :

1 Large Corn on The Cob - Pressure cook till soft.
2 Tablespoons Chopped Onions.
Dhania Greens.
Lemon Juice To Taste.
A Pinch of Haldi.
Red Chili Powder - For color.
Mustard Oil.
Salt.
Make Coarse Paste:
1/2 Teaspoon Mustard Seeds.
3-4 Cloves Garlic.
Dried Red Chilies.
1 Chopped Green Chili.

Heat mustard oil , add in paste , sizzle for 20-30 seconds no more , add onions . When onions begin to soften , not color haldi and chili powder then tip in the corn .increase heat , saute adding salt for about 2 minutes , lower heat - splash some water , and simmer covered on low for 4-5 minutes.Add lemon juice , adjust flavors and serve at room temperature - We make this super spicy


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

Saturday, 15 July 2017

Apple Tart #sikandalouscuisine


I put together this recipe after reading some online . I retained the base recipe from what Zaver had shared for her lemon bars. This was my first apple tart - made lots of apple crumble though - and I must say I quite loved the results. 

Am impatient with making things look pretty - later it struck me I could have used my mandoline slicer to slice apples neatly! My ' DUH' moment but one lives and learns . Do excuse the look - taste was mindblowing !

​Bake at 180 C​


For The Base:
175 Grams Flour.
125 Grams Chilled Butter. 
25 Grams Grain sugar 
2 Tablespoons Coarsely Ground Almonds.

Method:
1. Rub together flour and butter to breadcrumb consistency. Mix in the sugar and crumbled almonds.
2. Turn the mixture into the prepared tin and press down firmly. Bake in preheated oven for 20 mins till golden .

For Apple Filling:
1 Kg Apples - I used red firm ones from J&K.
2 Tablespoon Soft Butter.
2-3 Tablespoons Castor Sugar - Will depend upon apple sweetness too.
2 Star Anise.
3-4 Cloves.
1" Cinnamon.
2-3 Tablespoons Water.

Method:
Heat butter in a pan , sizzle star anise , cinnamon and cloves for 1 minute , then add peeled and chopped apples, saute a minute , add 2 tablespoons water and cook till apple are are soft.Add lemon juice and lemon zest, cook another minute and mash to a puree.

For Topping:
3-4 Apples - I used red firm ones from J&K.
2 Tablespoons Castor Sugar.
Diluted Jam For Glazing - I used spiced orange jam diluted with some water.
Crushed Almonds For Dusting - Optional.

Method:

3. Spread apple puree on the baked tart shell.
4. Peel and core apples , keeping their rounded shape, then slice them lengthways.
5. Arrange the apple slices in neat rings on the base which you have covered with apple puree ..overlapping them- this way cover the entire base.
6. Sprinkle castor sugar and bake apples for 30 minutes or till semi soft.
7. Spread the glaze over the apples - I kept mine thick as I wanted a second layer of flavor .Sprinkle some crushed almonds , bake tart for another 3-4 minutes.

Serve warm - it was delicious as is , though vanilla ice cream or creme fraiche is ideal.


Atul Sikand

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

Thursday, 13 July 2017

Sikandalous Papads/Papadoms #sikandalouscuisine


Okay guys - for all of us who enjoy an evening snack when we pour some ' happiness ' into our glasses , here is a simple and perfect oil free snack that hits all the right spots ... go with the flow with balance of flavors.

2-3 Papads - Fry or sekho , your choice.
Topping:
2 Tablespoons Tomatoes chopped tiny after removing seeds.
1 Tablespoon Onions - Chopped like tomatoes.
Minced Green Chilies To Taste.
1 Tablespoon Chopped Green Dhania.
Salt
​Mix the topping .... and spread over papad / papadoms and raise a glass of happiness !
Lets hear a loud CHEERS !

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

Bhindi Bardez #sikandalouscuisine​

Recipe Credits - The Culinary Heritage of Goa Cookbook. ​

​I would love to know the reason behind the name Bhindi Bardez​ - Bardez as I know is the name of a region in North Goa - where my home is actually . I know the name Bardez  is credited to the Brahmin immigrants who probably moved into this area decades ago , so maybe this is a Brahmin recipe ?

Anyway I could dramatically declare that this is the best bhindi I have eaten , and it would be the truth too . A bit of an effort , but so worth it. I changed the cooking method to simplify it . This is what we did.

20 Large Bhindis
A Pinch of Hing.
1 Teaspoon Crushed Jeera.
2-3 Tablespoon Tamarind Pulp.
50 Grams Onions Chopped.
Salt.
Mix the ingredients below for the MASALA.

1/2 Coconut Grated.
1 Teaspoon Red Chili Powder - Adjust.
1/2 TEaspoon Haldi Powder.
1.5 Teaspoons Coriander Powder.
Salt.
Taste and adjust flavors of MASALA.

Method:

1. Trim ends of bhindi , make a slit not cutting through - this cavity stuff with MASALA. There will be leftover masala , keep that for later use.
2. Now gently saute stuffed bhindi in a large pan till its 75 % cooked. You cook it covered after the initial 5 minutes.Take out bhindi.
3. Add more oil , when hot add hing and jeera, then onions , saute onions till they change color , now add tamarind paste and the balance MASALA.Mix well.
4. With a spatula evenly spread onion coconut masala on the pan and place the cooked bhindi on top.Cook covered for 4-5 minutes , then gently mix it all and cook till done.

This was super yum !


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

Wednesday, 12 July 2017

Lemon Orange Bars #sikandalouscuisine



Preheat oven to 170 deg C. Grease and line an 8" square tin. 

When I saw this superb recipe shared by Zavher Amit Chowdhury I knew I had to make it and make it I did , with a slight twist- I added in Spiced Jam and almonds- it came out fabulous. I am reproducing Zavher's recipe , adding my twist.My twist was just to post a new recipe - Zavher's original recipe is just perfect.

For The Base:
175 Grams Flour.
125 Grams Chilled Butter. 
50 Grams Grain sugar - I used 25 Grams
2 Tablespoons Coarsely Ground Almonds -  Not in recipe.

For The Filling:
200 Grams Caster Sugar - I used 150 Grams.
2 Tablespoons Flour 2.
1/2 Teaspoon Baking Powder.
2 Eggs.
Juice of One Large Lemon.
Rind of The Above Lemon.
2 Tablespoons Spiced Orange Jam -  Not in recipe.
2 Tablespoons Coarsely Ground Almonds - Not in recipe.
Sifted icing sugar to decorate

Method
1. Rub together flour and butter to breadcrumb consistency. Mix in the sugar and crumbled almonds.
2. Turn the mixture into the prepared tin and press down firmly. Bake in preheated oven for 20 mins till golden .
3. Meanwhile in a food processor mix together the flour, caster sugar, baking powder , lemon juice , rind , orange jam and  eggs till smooth , stir in lemon rind and crumbled almonds. Pour over the prepared base.
4. Transfer to the preheated oven and bake for 20 to 25 minutes until nearly set but still a bit wobbly in the center. Remove from.oven and cool on the ton on a wire rack.
5. I cut them into bite sized pieces then dusted with icing sugar.
They taste great warm and even better when served chilled a couple of hours later.

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

Tuesday, 11 July 2017

Kerala Egg Roast #sikandalouscuisine


Another fabulous recipe by Prima Kurien - My home smelt aromatic and delicious as this delicious egg roast was in progress. I am producing the recipe as per Prima's quantities . Do try it - you will love it !

​5 Hard Boiled Eggs - Peel and make shallow slits. . I sautéed them in a bit of oil and haldi .

​Step 1:
Masala paste
​Green 
Cardamom
​.​

Cloves
​ / Laung​.
1/2
​"​
 
Cinnamon
​.​
​1 Tablespoon Dhania Roots.
Pound the above to make together .

​Step 2:
​1 Heaped Teaspoon ​
Chilly powder - I prefer Deghi
​.​

​1 Heaped Tablespoon ​
Dhania powder
​.​

Turmeric- a pinch
​.​

​1 Teaspoon ​
Khus khus
​.​
​1 Teaspoon
​ ​
saunf 
​.
1 petal of star anise 
​Soak 
all of it in warm water and let it be for 10 mins

​Other Ingredients :
1 Cup Onions Sliced.

​1 Tablespoon Ginger Garlic Paste.

​3/4th Cup Tomato in pulpy puree not paste.

​1 Teaspoon Sugar.

​Dhania Greens For Garnish
.
​A Pinch of Garam Masala.
​Curry Leaves.
Green Chilies Slit - As per taste.​

​Salt.​


Method
​1. ​
Fry the onions along with the 
​STEP 1 ingredients 
​t​
ill onions turn light brown . Toss in a few curry leaves .
​2. ​A
dd the garlic ginger and green chillies . Then the tomatoes till the skin starts coming away. Reduce flame and add the 
​ingredients of STEP 2​
 and fry till oil separates.also Add the sugar and pepper powder. 
Add the garam Masala & salt . Stir everything well. 
​3. ​
Add in the eggs and cover it with the Masala. Take off the flame. Garnish with coriander. 
Let the curry rest for an hour or so for the Masala flavour to permeate the eggs.
Serve with rotis, appams , string hoppers or Malabar parathas.
Bon Appetit

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

Monday, 10 July 2017

Parmal Alu #sikandalouscuisine


Earlier we would deep fry alus and parmal while making this dish . Now with my weighing scales protesting loudly I have toned down on the deep fry part and this is how we now cook this Punju favourite - I must add , I prefer this way . I also like parmals to be more than alus here.This recipe still calls for a bit extra oil.

​200 Grams Potatoes - Cut in fingers.
300 Grams Parmal - Scrape , discard tough seeds and cut like potatoes.
1/2 Teaspoon Jeera.
​1/2 Teaspoon ​
Haldi
A Pinch of Hing.
1 Teaspoon Kasoori Methi.​
4 Tablespoons Mustard Oil.

Make a paste of the ingredients mentioned below by adding some water - set aside.​

1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Dhania Powder.
Salt
Chili Powder
​ To Taste.​

​1 Teaspoon ​
Jeera Powder
​.

​1. Heat mustard oil , add jeera and hing , as jeera colors tip in both alu and parmal also add salt and haldi , saute in a wok​ over medium high heat for 4-5 minutes and then reduce heat and cook covered. No water is added.
2. When potatoes are nearly done , with a spatula move everything to a side tilting the wok to bring as much oil in the center - where you then add the paste. Cook paste for 1-2 minutes , and then mix it all gently but well.
3. Increase heat , cook the vegetables uncovered till done , adding kasoori methi towards the end .

Atul Sikand
Founding Member ,Delhi Gourmet Club

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

Sunday, 9 July 2017

Bhuta Masu #sikandalouscuisine


This recipe works only with mustard oil, be generous with the oil, and bhuto/bhuno slowly to extract the flavors . We serve this as a finger food too at times as its a dry dish.Potatoes arent normally added.

1 Kg Mutton ( Pichla Raan ) - Cut into small pieces.
2-3 Potatoes - Peel , cube and deep fry ,set aside for later use.
1 Medium Onion.
1/4 Teaspoon Methi Seeds.
1 Teaspoon Ajwain Seeds.
Salt.
1 Teaspoon Garam Masala.
Whole Spice :
2-3 Black Cardamons.
A Stick Of Cinnamon.
A Bay Leaf.
200 Ml Mustard Oil - Never can be too little oil.

Make a PASTE using 150 Ml Water:
1.5 Tablespoons Garlic Paste.
1 Tablespoon Ginger Paste.
2 Tablespoons Dhania Powder.
1 Teaspoon Red Chili Powder.
1/2 teaspoon Timur  ( ground to a  paste If you can get hold of this superb herb )- OPTIONAL.

1. Smoke the mustard oil , add the whole spice , once they crackle tip in methi seeds ( they will get dark in a few seconds ) and immediately the ajwain . Now add onions . When onions turn dark brown add the mutton and salt .

2. 'Bhuto' , which means bhuno mutton on a medium high flame for 10-15 minutes till it changes color and gets a bit dark , bhuto well scraping the bottom and evenly cooking the mutton . Next add about 100 ml of water and cook covered over medium heat till the mutton is nearly done.

3. Tilt the wok to a side to get the oil to the center into which you pour the PASTE . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the mutton , add potatoes and cook covered over low heat for another 10 minutes or so till the oil separates .

4. Sprinkle garam masala as you take the dish off the fire.Rest the dish 15 minutes .This is a dry mutton dish which is served at room temperature .

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