Tuesday, 31 January 2017

Artikai Kura / Banana With Coconut


Recipe Credits Bilkees I. Latif's The Essential Andhra Cookbook 

I have lots of bananas at the farm and decided to make a regular vegetable using them till I remembered reading a recipe in Bilkee's cookbook . This came out yum , it doesn't look that great but believe me , tasted awesome.
 
​4 Raw Bananas.
1/2 Dry Coconut.
1 Teaspoon Haldi.
Salt.
1 Tablespoon Besan.
4 Green Chilies - Minced.
2 Onions - Chopped fine.
4 Cloves/Laung.
1 Teaspoon Minced Garlic.
1/2 Cup Oil & Ghee.

1. Boil bananas with skin on , Peel and cool them then cut into 1" pieces.
2. Grate coconut , mix with haldi and salt and add in the coconut.
3. Fry cloves and garlic , then add onions and green chilies . When onions turn pink add bananas and fry till they become a light brown. Now add in the coconut mixture and cook covered on low to incorporate all flavors.
I sprinkled water as bananas hadn't picked up flavors well - adding water did the trick and it all came together beautifully !


Atul Sikand
Founding Member ,Delhi Gourmet Club
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, 29 January 2017

Dahi Kesar Nu Gos #sikandalouscuisine Recipe from Dr Katy Dalal's JAMVA CHALOJI 2


1 Kg Mutton With Nali
4 Medium Onions - Finely chopped.
1 Tablespoon Ginger Garlic Paste.
1 Tablespoon Parsi Garam Masala.
1 Teaspoon Roasted Coriander Seeds Powder.
10 Kashmiri Chilies - Remove seeds , soak in water and make paste.
1 Teaspoon Haldi.
300 Grams Thick Curd.
1/2 Cup Sugar
1 Gram Saffron - warm on tawa to bring out flavors.
Salt
3 Tablespoons Ghee
1. Add salt , ginger & garlic to the mutton.
2. Place 3 tablespoon ghee in a pot and saute onions till soft and pink.
3. Mix ground chilies and all masala powders well , then add to the pot , saute a minute and add mutton.Cook a few minutes and then add water , give pressure till mutton is done. If there is too much gravy , dry it up till you have a thick gravy.
4. Whisk curd and sugar together , add to the mutton along with saffron strands , gently mix and cook another 3-4 minutes to marry all flavors.
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian 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/

Thursday, 26 January 2017

Date Pickle #sikandalouscuisine


Inspired by a Date Pickle Bottle Hrushikesh got for me in Goa , I did some googling and some thinking ... read the ingredients listed on the bottle and came up with this ! 

500 Grams Seedless Dates.
100 Grams Carrots.
1 Tablespoon Ginger Paste.
10 Green Chilies.
4-5 Tablespoons Thick Tamarind Paste.
Salt to Taste
1 Cup Vinegar.
4 +2 Tablespoons Gingerly Oil.

Make Powder After Roasting:
1 Teaspoon Methe Seeds.
2 Teaspoon3 Jeera.
2 Teaspoons Black Peppercorns.
1 Tablespoon Mustard Seeds.

Tempering :
1Tablespoon of Mustard Seeds- To be used later
1/2 Teaspoon Hing.

​1. Chop and reserve 200 grams dates.
2. Heat oil , add ginger paste , when you loose the raw smell add 300 grams of dates , carrots , tamarind and half the vinegar.Cook covered on low till carrots are soft . Cool and liquidise.
3. Heat some more oil , splutter mustard seeds and add hing , now add the puree along with chopped dates you set aside.Add in roasted and ground masala , salt and cook this covered for another 10-15 minutes till chopped dates are soft . Adjust seasoning at this stage.

This came out delicious - eat it with rice , or on a toast - it's yum and stays forever in the fridge.


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/

Saturday, 21 January 2017

Stuffed Red Chili Pickle #sikandalouscuisine


Recipe Tarla Dalal

I followed the recipe and made no changes - this pickle came out delicious !500 Grams Fresh Red Chilies.
6 Tablespoons Lemon Juice.
1/2 Cup Rai Powder.
2 Tablespoons Amchoor.
2 Tablespoons Salt.
1 Teaspoon Haldi.
1 Teaspoon Jeera.
1/2 tsp asafoetida (hing) powder
1 Teaspoon Rai Seeds
2 Tablespoons Mustard Oil.

​1.​
Slit 
​chilies almost lengthwise to form a pocket. Remove seeds depending upon how hot you like your pickle.
2.Mix all dry powders except for hing and whole rai seeds.Stuff each chili with this mixture.Heat oil , splutter rai, add hing ​and cool.
​3.​
Pack whole chillies into a wide mouthed jar.
Pour lemon juice over them.Pour oil over them.Shake jar gently,cove
​r. ​4.
Shake every day, for 5-6 days, till chillies are tender
​.
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/

Friday, 20 January 2017

Stir Fried Lamb #sikandalouscuisine


On the spur of the moment I decided to give my marinated mutton one whistle in the pressure cooker - a great decision , when te dish was ready it was succulent and delicious .
 
250 Grams Boneless Mutton.
4 Tablespoons Chopped Onions.
4 Tablespoons Diced Tomato.
2 Tablespoons Diced Celery - optional , I had so used.
Sesame Oil

Marinate Mutton In:
1 Teaspoon Jeera/Cumin- Dry roasted and crushed.
1-2 Teaspoons Minced Garlic.
1 Tablespoon Dark Soy Sauce.
Chili Flakes To Taste.
Freshly Ground Pepper To Taste.

Cut mutton into 1/2-inch fingers . It is easier to slice meat if chilled in the freezer for some minutes. 
Marinate meat with all ingredients listed under marination.Cling wrap and marinade an hour.

At room temperature give mutton one whistle in pressure cooker  adding no water. Allow to cool down naturally.

Heat sesame oil , add onion , garlic and tomatoes , cook 2 minutes over high , then add mutton and cook undisturbed for 4-5 minutes , stir it and lower heat , cook covered with a sprinkle of water on low heat for 4-5 minutes  , then add celery and cook another 2-3 minutes till done.I used shoulder not leg as leg is not lean for quick wok 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/

Saturday, 14 January 2017

Makar Sankranti Khichri #sikandalouscuisine


This Khichri is traditionally made for Makar Sankranti at home.This is the Nepali version we make , which I suspect is akin to our Indian one.
1 Cup Rice.
1 Cup Urad Chilka Dal.
1 " Ginger - pound it.
1 Teaspoon Freshly Grated Haldi.
Tempering :
Dried Red Chilies.
4 Tablespoons Ghee.
1 Teaspoon Jeera.
Dot of Hing.
Ghee.
Soak for an hour dal and rice in four cups of water , add haldi and salt to taste.
Bring to a boil , when half done add ginger .Cook covered till done.
Heat ghee , splutter jeera , add dried red chilies and hing and transfer into the khichri , stir and allow it to rest 10 minutes covered.
It's rustic and delicious.​

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, 13 January 2017

Baingan Kasaundi #sikandalouscuisine


​I received a bottle of Aubergine Kasaundi​ which was delicious and got down to making it . Reading up a few recipes online, and then the ingredients mentioned on the bottle and this is what I came up with. It was delicious and close to the bottled one I had received. You tweak spice , sweet and salty to your palate.This is eaten like a relish / chutney.


​500 Grams Long/Sall Baingans.
2 Heaped Teaspoons Black Mustard Seeds.
2 Heaped Teaspoons Kilonji Seeds.
1 Heaped Teaspoon Jeera Seeds Crushed.
1 Tablespoon Ginger Minced.
1 Tablespoon Garlic Paste.
Red Chili Powder To Taste.
1/4 Cup Tamarind Paste.
1/3d Cup White Vinegar.
6 Tablespoons Brown Sugar.
2-3 Tablespoons Raisins Chopped
Salt To Taste.
​1/2 Cup Mustard Oil - Or more!

Chop baingan into tiny pieces - 1/5th inch or so.Soak in water as you keep chopping to prevent discolouration.
 
​Heat oil. Add ​mustard kilonji and jeera . When aromatic , add ginger garlic paste , cook till you loose raw smell , maybe a minute. Don't brown . Now tip in strained baingan , haldi and salt. Cook covered on low for about 20 minutes till baingans are done and pasty.

​Add in all other ingredients , simmer covered another 15-20 minutes on low.​ Adjust flavors , cool and store in bottles. This is so tasty , we ate it up like a vegetable !

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, 12 January 2017

Teen Masala Meat #sikandalouscuisine


For lack of a better name I called this Teen Masala Meat ! No stress slow cooking with yum results .
500 Grams Mutton.
2 Tablespoon Thick Curd.
A Pinch of Hing.
Salt
2 + 1 Tablespoon Mustard Oil.
1 Teaspoon Adrak Paste 

Make A Coarse Powder:
1/2 Teaspoon Black Peppercorns.
1/2 Teaspoon Jeera.
1/2 Teaspoon Sauf

Marinate mutton in everything reserving 2 tablespoons oil for later.Seal the container well and set aside for a few hours or overnight .
Heat remaining 2 tablespoons of mustard oil , pick out the mutton shaking off the marinade. Sear for 6-7 minutes , add in the marinade along with 1 cup of water and cook tightly sealed on very low heat till done. I baked this tightly sealed at 160C for 75 minutes.

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, 10 January 2017

Sweet Roasted Onions #sikandalouscuisine


Recipe Credits BBC Goodfoods with adaptions . Set Oven 180C 

14-15 Small Onions / Shallots
1.5 Tablespoons Olive Oil.
1.5 Tablespoons Balsamic Vinegar.
2 Tablespoons Maple Syrup- Can use honey.
1 Tablespoon Sugar*
Salt & Crushed Black Pepper To Taste.*
Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. 
Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.Remove the foil and drizzle over the maple syrup
​ , salt , crushed black pepper and sugar. Return to oven and bake uncovered another 15-20 minutes till onions are caramalised.
Th
​ese onions were​
 so good - I could eat the
​m​
 for dessert !​
​* Not in recipe​

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/

Monday, 9 January 2017

Kohlapuri Sukha Chicken #sikandalouscuisine



Adapted from Rare Gems by Aditya Mehendale - yes I seem to cook a lot from this book - it's a real gem of a cookbook and has amazing recipes .

500 Grams Boneless Chicken.
8 Dried Red Chilies.
1 Tablespoon Coriander Seeds.
1 Teaspoon Cumin.
1/2 Teaspoon Methe Seeds.
1 Teaspoon Mustard Seeds.
5 Onions Chopped.1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
2 Tablespoons Thick Tamarind Pulp.
4 Tablespoons Ghee
10 Curry Leaves.
Salt.

Spice Masala:
2.5 Tablespoons Grated Dried Coconut.
8 Cloves Garlic.
1/2 Teaspoon Methe Seeds.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Cumin Powder.

​1. Grind spice masala ingredients coarsely .​
​2. Heat ghee , add dried red chilies , coriander , cumin , mustard and methe seeds.​When they are aromatic add onion , ginger and garlic till onions are golden brown.
​3. Increase heat to maximum , add chicken , sear and saute till all water dries up . Lower heat and add spice masala​ and all other ingredients.Cook till done.

​Here you have a delicious balance of spice , sour and a hint of bitter from methe seeds . A delicious recipe.​

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/

Sunday, 8 January 2017

Alu Mooli Ki Tari #sikandalouscuisine


Taking advantage of the delicious mooli/radish that I am getting from the farm this winter , we are eating a lot of mooli and forever thinking up newer recipes . This delicious thin curry was one such we made recently . Flavors were kept light , ginger and mooli were the stars as mooli released its sweet yet mildly sharp flavors into the tari/gravy

3 Large Potatoes - Peel and cube.
White Radish - Equal amount , cut to the same size.
1 Large Onion - Chop fine.
2 Large Tomatoes - Puree , tomato is double in volume to onion.
1 Teaspoon Ginger paste.
1/2 Teaspoon Jeera.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder
Salt
2 Tablespoons Vegetable Oil.
Dhania Greens.

Heat oil , crackle jeera.Tip in onions and cook on low till onions soften and not color then add tomatoes and all the masalas.Splash some water and cook covered on low till you see oil on the sides . Now add potatoes , cook 3-4 minutes then add mooli. Saute 2-3 minutes and add 3 cups hot water.Cook covered .

When potatoes are 90% done , add in ginger paste.When done taste and adjust seasoning , stir in some dhani greens and dig 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/

Saturday, 7 January 2017

Fish Moilee #sikandalouscuisine



I have eaten many versions of this iconic dish from Kerala (?)  though some historians say the dish may have been brought to the Western Malabar Coast by Portuguese . The recipe that I have liked the most is from Sumeet Nair's cookbook The Bangala Table , for it's simplicity and this is how my mother's hand written  recipe book too more or less has it. 

500 Grams fish- I lightly sauted mine and set aside. This step isn't in the recipe.
2 Tablespoons Vegetable Oil.
3 Green Chilies Julienned .
12 Medium Shallots.
10 Curry Leaves.
3 Large Garlic Cloves Sliced- I used 7.
1" Ginger Peeled and Julienned/ Sliced long and thin.
1/2 Teaspoon Turmeric Powder.
1 Cup Thin Coconut Milk***
1.5 Cups Thick Coconut Milk***
1 Teaspoon Lemon Juice.
Salt.

***I simplified the method and used 2 cups of coconut milk extracted from one coconut.

Heat oil , when hot but not smoking add curry leaves , shallots , ginger and garlic.Stir well , after 30 seconds add haldi . Saute on low till onions begin to soften , but don't allow them to color. I added some coconut milk and cooked covered for 2 minutes till onions softened.

Add the coconut milk , simmer to develop flavors for about 5-7 minutes , it will thicken a bit too , now slide in the fish and simmer for another minute or two till fish is done.Add lemon juice , adjust flavors - How delicious this was !


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, 4 January 2017

Beetroot Poriyal #sikandalouscuisine



This fabulous recipe is inspired from Sumeet Nair's The Bangla Table . I had some juicy Kinu from my farm which I added here as I feel citrus and beetroots are a perfect pairing . In the original recipe the beets are boiled , I wrapped my unpeeled beets in foil and roasted them in the oven till soft - a better technique in my opinion.

300 Grams Beetroot  - Boil , peel and cube or as I did , roast them , then peel and cube to size.
1.5 Teaspoons Black Mustard Seeds.
6 Dried Red Chilies preferably the milder Goondu Milagai variety.
2 Teaspoons Hulled and Split Urad Dal.
18 Curry Leaves.
1 Medium Onion.
2/3 Cup Grated Coconut.
1/2 Cup Kinu / Orange Segments - Not in recipe.
Salt.

Heat oil , when hot slide in mustard seeds and chilies. When mustard seeds begin to crackle add urad dal and curry leaves , then onions and salt.Cook covered 2-3 minutes on medium for onions to get soft.

Slide in beets , half the coconut and orange/kinu . Stir well to combine and cook maximum one minute.Take off heat and when ready to serve ,garnish with the balance kinu and coconut. What a fabulous dish . I served this at room temperature.

Atul Sikand
Director, Asian 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/