Sunday, 30 April 2017

Fish Vevichathu #sikandalouscuisine



​Don't get intimidated by the red color - yes this delicious fish is a bit spicy but not as deadly as it looks simply because you use Kashmiri Degi Mirch Powder which gives you that lovely color. This recipe was taught to us at the sikandalous cuisine master class at Bernado's in Gurgaon by super talented chef Prima Kurien.

The only challenge here was to source Kadumpalli or Kokum. I managed to get kadumpalli from a South Indian store in Gurgaon and now am stocked with enough for a year - so Prima , some more recipes please ! Okay before I get greedy - here is this recipe. Its delicious ! Brilliant actually . 

500 Grams Boneless Surmai.

For Tempering :
3/4 Teaspoons Mustard Seeds.
1/2 Teaspoon Methe Seeds.
3/4th Tablespoons Chopped Shallots.
Curry Leaves.

Vevichathu Masala :

1 Teaspoon Garlic Paste.
1/2 Teaspoon Haldi.
3 Teaspoons Deghi Mirchi.

Other Ingredients :
1 Heaped Tablespoon Ginger Juliens - I minced mine.
​2-3 Pieces Kokum or Preferably Kadumpalli.
Curry Leaves.
20 Ml Coconut Oil.
1/4 Cup Water.
Salt
1/2 Teaspoon Fenugreek Powder.
​1. Mix all ingredients under Vevichathu Masala in 100 Ml warm water.
2. Soak Kokum / Kadumpali ​in a bit of warm water - 30 minutes or so .
​3. Heat oil , add mustard seeds , methe seeds , shallots and curry leaves. - Saute 3-4 minutes then add in the soaking masala and kokum / kadumpalli along with water and bring to a rolling boil.
4. Slid in the fish , ginger and curry leaves along with salt and cook 7-10 minutes.
This delicious fish curry tastes best the next day ​

​My Adaptations:
I lightly applied haldi on the fish pieces , sauteed them a minute and didn't add them raw into the curry as suggested by the recipe.​


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

Saturday, 29 April 2017

Prawns in Basil Pesto #sikandalouscuisine


My friend Arun was coming over for a drink , and I know he loves prawns that I cook for him , which I get the pleasure to do a few times a year. At a loss for a new recipe I chanced upon Divya Berry's Basil Pesto bottle which is always in fridge .That was all I needed really to whip up some delicious prawns in a jiffy .This is what we did :

10 Prawns .
1 Teaspoon Chopped Garlic.
1/2 Onion - Minced.
4-5 Heaped Tablespoons of Basil Pesto ****
Juice of 1/2 Lemon.
Salt.

Heat oil , add onions and garlic together and if you like a chili or two . When onions are translucent add salt , and prawns.
Saute 1 minute , add basil pesto , stir to mix splashing some water along with lemon juice .Cook no more than another minute.
You are good to go ! That short , sweet and perfect . Thank you Divya for delivering to our doorsteps organic , preservative free delicious and healthy products .

**** I used The Food Farm Company's Basil Pesto - go with any brand - or simply add 1/2 cup chopped basil or coriander greens and cook them in - you will get some delicious prawns on your plate !

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




Friday, 28 April 2017

Fugad With Tendli & Cashewnuts #sikandalouscuisine



We learnt this delicious and light dish at the sikandalous cuisine master class at Bernado's Where Crescentia taught us this dish . It's light and delicately flavored and was an instant hit at home . Do try it too.

​250 Grams Tendil - Slice long into 2 or 4 pieces.
50 Grams Cashew Nuts - Soak in water for 20-30 minutes and halve in length them with a knife​.
50 Grams Onions - Slice slightly thick and long.
3 Green Chiles - Make a slit length wise.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
50 Grams Grated Coconut.
Salt To Taste.

Heat oil , saute onions till just about limp , but not colored , then add ginger garlic paste .
Add tendli , chilies and salt , cook covered , stir occasionally , splash water as needed and cook till soft .
Towards the end of cooking , stir in coconut and cashews . Take off heat , leave the dish covered .
This was so good !


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

Thursday, 27 April 2017

Veenu's Chili Mango Chutney#sikandalouscuisine


Recipe Credits Veenu Chopra

Guys go for this blindly ! Don't overcook the mangos - they should be ultra soft , but some should hold form - gives a nice texture . I followed Veenu's recipe in totality - just omitted the raisins in the chutney at the end .
6 medium Sized Raw Mangoes - Washed well, dried, peeled and diced
¾ Cup Jaggery
10 Cloves Garlic
10 Dry Red Chillies
¾ Cup White Vinegar + Extra
2 Sticks Cinnamon (1” piece)
2 Tablespoons Raisins + 10-12 extra
Salt
Soak in vinegar for 2 hours and grind to a fine paste:
10 dry red chillies, 10 cloves garlic, and 10-20 raisins
Simmer over low heat in a heavy bottom pan, the mangoes, gur, vinegar and cinnamon stick.
Cook till mangoes are done, and liquid evaporates. Stir well in-between with a wooden spoon to avoid mangoes sticking to the bottom.
Season. Add the ground red chilli mixture.Mix well, add raisins.Cook for a few more minutes for the flavors to blend. Cool and store in clean, dry bottles.

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

Wednesday, 26 April 2017

Haryali Chicken Biryani #sikandalouscuisine


This haryali chicken biryani was inspired by Nilanjan Ghosh's gosht-e-zumurrd or emerald mutton curry . I started out with making the dish as is - a chicken curry , but midway got this idea to take the biryani route using the same recipe . The results were delicious !
1 Kg Chicken - Cut into 14 pieces.
Step 1:
1 Tablespoon Mustard Oil.
A Large bunch of Coriander stems and leaves
1/2 Cup Grated Coconut.
6 Tablespoons Thick Yogurt.
6-8 Green Chillies.
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste
Grind the above mentioned ingredients to make a green paste , put aside 2 tablespoons and marinate the washed and drained chicken with it along with the rinds of the lemon for about 4-5 hours. 

​Step 2:
Make stock using chicken wings , neck - other pieces from the chicken which you dont wish to use . Add cloves , star anise , cardamon , cinnamon ​, simmer for 30-45 minutes , strain and salt. Cook rice in this stock adding 2 tablespoons of the green paste , till rice is 75% cooked.

​Set 3:
​2 Large Onions - Sliced.
2 Large Green Onions - Chopped.
1 Teaspoon Garlic Paste.
1-2 Tej Putta.
1 Teaspoon Jeera.
1 Tablespoon Dhania Powder,
2 Black Cardamom.
1" Cinnamon .
10 Black Peppercorn.

Heat ghee , splutter whole spice and jeera , add onions , cook till light brown , then add garlic and tomatoes along with all the masalas.When oil comes to the surface , add chicken , sear on high and cook covered on low till done. Add fried potatoes and 1-2 boiled eggs to the cooked chicken if you like.At this stage this is a delicious mutton dish and can be served as is ... or hit the biryani route !

Step 4:

Take a thick bottom pan , dot with ghee . Add spread half the rice , cover with cooked chicken and all the masala , cover this with rice and top with green chilies and fried onions. Dot with a bit of ghee . Seal well and bake at 150C for 30 minutes.

Spoon out biryani going from the side of the dish to the center and enjoy this brilliant biryani inspired by Nilanjan's recipe !


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


Tuesday, 25 April 2017

Veenu's Vinegar Chili Paste #sikandalouscuisine


Some famous food were discovered by sheer accident - and we couldnt be more grateful for these accidental food inventions ! To mention a few, we have chocolate chip cookies or In 1898, brothers Kellogg were trying to find healthy food to serve to their patients they accidentally came up with toasted flakes ...Thus corn flakes came into being, changing breakfast forever.

For all the cheese fans here's a story to nibble on. Cheese is known to have been invented accidentally by an Arab merchant.During his travels he carried milk in sacks that were made of the stomachs of certain animals. The heat of the sun activated rennin, an enzyme found in the stomach lining which made the milk curdle and this led to the revelation of the criminally addictive cheese, so good that it's hard to imagine life without it!

Interesting huh ! Well Veenu Chopra's Mango Chutney post called for soaking dried red chilies with raisins and cloves of garlic in vinegar and then blending this all to later add to mango chutney . I blended this chili mixture - it looked exactly like the paste we get at Thai & Chinese restaurants and in my opinion tastes even better ! So here is our own sikandalous discovery - Veenu's Vinegar Chili Paste :

Soak in vinegar for 2 hours and grind to a fine paste - 10 dry red chillies, 10 cloves garlic, and 10-20 raisins. Add salt to taste and bring on the wantons... Life is delicious simple !

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

Monday, 24 April 2017

Kerala Chicken Stew #sikandalouscuisine


We learnt this sublime recipe at the sikandalous cuisine master class which was organised at Bernado's Gurgaon . This Syrian Christian Kerala Chicken Stew recipe was was taught by Prima Kurien . I wish I had appams here at home too , to eat this stew with - the recipe is a masterpiece and seriously delicious to the last drop !

​500 Grams Chicken On The Bone.
1/2 Cup Water.
1 Teaspoon Vinegar
1 Star Anise - Not in recipe.​
​1 Bay Leaf - Not in recipe.​
A few Black Peppercorn - Not in recipe.​
Pressure cook the above till chicken is half done - Strain , and reserve stock for later use in the recipe.

2 Tablespoons White Oil.
3/4 Cup Thick Coconut Milk. 
A Few Curry Leaves.

Spice:
1" Cinnamon.
4-5 Cloves.
3 Bay Leaves.
7 Peppercorn.

Vegetables:
1 Large Onion Thickly Sliced.
3/4 Tablespoon Sliced Garlic.
3/4 Tablespoon Sliced Ginger.
3 Green Chilies Slit.
1 Tomato Quartered.
2 Potatoes Peel & Cube.
1/4 Cup Peas.
1 Large Carrot Cubed.
Salt.

​1. Pressure cook chicken in 1/2 cup water and 1 teaspoon vinegar till half done - Strain and reserve stock.
2. Heat oil , crackle the spice , then add onions , garlic and ginger. When Onions are translucent add potatoes.
3. When potatoes are half done add all other vegetables , saute a bit and add in the reserved stock along with par boiled chicken.
4. When all the vegetables are cooked , add coconut milk and a few curry leaves, simmer 3-4 minutes to marry flavors.
5. I sprinkled a pinch of garam masala - Not in recipe.​ 
Wish I could have eaten this with appams - it was yum !

Note - I par boiled carrots , peas & cauliflower in the reserved stock - they picked up flavors beautifully .

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



Sunday, 23 April 2017

Pulissery - Raw Papaya Curry #sikandalouscuisine


Thank you Prima Kurien for the fabulous master class and this recipe - which we all enjoyed learning and eating at the #sikandalouscuisine master class held at Bernado's ! Its such a summer perfect recipe - cooling , no stress and absolutely delicious. One can use Raw Papaya , Raw Pumpkin or Ghia . I opted for Ghia. The cooking process remains the same.

1/2 Cup Peeled & Cubed Raw Papaya/Pumpkin/Ghia - I used ghia.
1 Cup Curd.
1/24 Cup Water.
Salt.

Ground Masala - Make a coarse paste :
1/2 Teaspoon Jeera.
2 Green Chilies - Adjust.
3 Pods Garlic.
1/4 Teaspoon Haldi.
1/2 Cup Grated Coconut.
2 Tablespoons Water.

For Tempering :
3/4 Teaspoon Mustard Seeds.
1/4 Teaspoon Methe Seeds.
2 Dried Red Chilies.
Curry Leaved.

​1. Lightly steam / saute the vegetables till 75% tender adding a bit of water and salt.
2. Whip curd and masala paste together , there should be no lumps. 
3. Tip this mixture onto the cooking vegetables , and on medium heat gently simmer , stir occasionally  7-10 minutes till vegetables are done. Do retain a bite.
4. Prepare the tempering by heating some oil and adding the ingredients. Once crackling stops pour tempering over the vegetables , cook 2-3 minutes to incorporate all flavors. This is delicious !


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

Friday, 21 April 2017

Baby Potatoes in Nigella Seeds & Green Chili Paste #sikandalouscuisine



'Kalojeere-Knachalonka Bata diye Guti Aloo r Dum'/Dum or cooked Baby Potatoes in a paste of Nigella Seeds and Green Chillies.

Feedback time for Pritha Dutta - When I saw the photograph of what she had shared , I wondered how these black looking potatoes would taste - and what better way than to cook and discover for myself ! The answer is - they tasted amazing , yes there is a taste of bitter at the end , and I think one needs to keep chili factor high too . I loved this recipe and here is what I did .

250 gms of Unpeeled Baby Potatoes- Cut in two pieces.
3 heaped Tablespoons of Nigella Seed Paste
1 Tablespoon of Green Chilli Paste.
1 Teaspoon of Black Pepper Powder.

Heat ghee in a pan and add the potatoes. Add salt to taste. Once they are half done, add the Nigella-Green Chilli paste. Sprinkle some water and mix well. You may also add some Black Pepper powder at this stage. Now cover the pan, put the flame on low and cook in dum for about 10-15 minutes or till the potatoes are done. Serve with steamed rice.

This was delicious and will be made more often ! Thank you Pritha for the fantastic recipe.

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

Wednesday, 19 April 2017

Udupi Red Pumpkin #sikandalouscuisine


I love this recipe - pumpkin get transformed to another delicious space. Make it as sweet / sour / spicy as you like .No masalas are used here - no onions/tomatoes , ginger or garlic - simple clean and well balanced basic flavors make this dish so special. Raw mango here is my addiction , just because I had it in the fridge. Do try it , you will enjoy this .

500 Grams Red Pumpkin.
1 Heaped Teaspoon Black Mustard Seeds.
Curry Leaves.
Broken Red Chilies To Taste.
Hing.
4 Tablespoon Tamarind Paste - Adjust.
2 Tablespoons Powdered Jaggery - Adjust.
3-4 Tablespoons Grated Raw Mango.
Salt To Taste.

Make Paste :
2 Teaspoons Black Mustard Seeds.
1 Teaspoon Yellow Mustard Seeds.
4-5 Green Chillies - Adjust.
1/2 Cup Grated Coconut- add more if you like.

Heat oil , splutter mustard seeds , add curry leaves , broken chilies and hing. When done , tip in pumpkin , add salt , stir well and cook covered till half done.
At this stage add grated raw mango and paste , cook till pumpkin is soft. Now add in tamarind and jaggery , cook covered for another 4-5 minutes to marry flavors . Adjust sweet and sour . This is yummy !


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

Methamba #sikandalouscuisine


This is super yum ! You can control the sweet right till the end once mangos are semi cooked and have released their tart juices. I loved this , and will make it again for sure . Thank you Sulabha Bhide for this gem of a recipe .

1 Big Green Mango - Peel , cut in squares 
1 Tablespoon Oil - I used Mustard Oil.
1 /2 Teaspoon of Hing,
1/2 Teaspoon Black Mustard Seeds.
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon of Methi Dana.
1 Whole Red Chili - Break into 2-3 pieces.
1/2 Bowl of Jaggery - taste and adjust


In the pan first do the ' Tadaka '  using first saraso,then hing ,then huldi and then Methi Dana .When Methi Dana turns golden brown then add red chili and raw mango squares.Saute for 1 minute .Then place the lid on the pan to cook the mango till just about soft.
Now add salt to taste and powdered jaggery .When jaggery will melt then mix it well with mango and Masala .

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

Tuesday, 18 April 2017

Gazpacho #sikandalouscuisine


R
​ecipe Credits The Soup Bible - With some tweaking . This soup is served chilled.
Gazpacho - a bowlful of contradictions ! It's light , yet hearty - delicate , yet robust in flavors and its a soup which is eaten chilled ! A soup made of bread, olive oil, water and garlic that the Romans brought to Spain and Portugal , the Gazpacho we know today is a chilled Tomato based Spanish soup originating in the southern Spanish region of Andalusia​ . 

Whatever the origins , or variants of the recipe , and there are many - one thing that sets this chilled soup apart from other is the burst of robust flavors that come with tomatoes and bellpeppers , cucumber and some spice.Nothing is cooked - the flavors are pure and delicious ! 

1 Kg Blood Red Tomatoes - Roughly chopped. 
1 Red Bell Pepper - Seeded and roughly chopped. 
​1 Green Bell Pepper - Seeded and roughly chopped. 
1 Large Cucumber - Seeded and roughly chopped. ​
1 Medium Sized Onion - Roughly Chopped.
1 -2 Tablespoons Red Wine Vinegar - Use any , also adjust quantitty to sourness of tomatoes.
2 Tablespoons Olive Oil - I didnt add any .
1 Tablespoon Castor Sugar - Soup tasted great so I added none.
Salt & Freshly Ground Black Pepper To Taste.

Reserve some small pieces of each vegetable to garnish the soup with .Process all ingredients through a blender , do it in batches to get good results.Strain soup pushing it through with a ladle to extract maximum amount of flavor.Adjust seasoning , serve chilled with a touch of garnish.

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


Handi Gosht #sikandalouscuisine


Recipe Credits Dr Izzat Hussain - This is the simplest mutton dish to make , and wow was it delicious ! I followed Dr Izzat's recipe after adjusting the quantity as the original recipe was for 3 kgs mutton . We all loved this recipe - it's mindblowing in flavors that develop . 
What you have to ensure is that you cook this over very low heat . I seared the mutton for just 3-4 minutes , added a splash of water and sealed it in a pot and baked it at 140C for 30 minutes and then at 100 C for 15 minutes . It was melt in the mouth delicious !
1/2 Kg Mutton .
1 Cup Finely Chopped Onions.
3/4th Cups Browned Onions.
1/5th Cup Finely Chopped Garlic.
1/3 Cup Finely Chopped Ginger.
1/5Th Cup Chopped Green Chilies.
1/5 Teaspoon Red Chilli Powder
1/2 Teaspoon Black Chilli Powder.
1 Teaspoon Coriander Powder.
1/2 Turmeric Powder
Salt
2 Black Cardamom.
4 Cloves.
1-2 Bay leaves
1/2 Teaspoon Cumin Seeds.
1” Cinnamon Stick.
1 Tablespoon Lemon Juice.
100 Grams Mustard Oil.
Method.
Mix all ingredients together in a handi with mutton. Keep 30 minutes for marination ( I marinated it 6 hours ) and cook on low on wood fire till done , but most of us wont have wood fire so either bake it or cook it placing the pot on a tawa over low heat . You will love this !

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

Saturday, 15 April 2017

Thai Black Rice Pudding With Caramelised Coconut & Fruits #sikandalouscuisine



This lovely recipe is a take on a similar dessert I ate in Thailand .There was no recipe given , just memories of the taste , ingredients used and my savior Google Ji to guide me . I went with my instincts and with what the net guided me and here is what was made - it was subtle , not overly sweet and delicious.

ingredients
1 Cup Black Rice.3 Cups Coconut Milk.
2 Cups Water
4-5 Tablespoons Palm Sugar - Use any.
1/2 Cup Coconut Shavings.
2-3 Tablespoons Sugar - To caramelize coconut shavings.
Some Raisins - Cut into two.
A Pinch of Salt.

Wash black rice thoroughly , it will bleed , its normal.Soak rice overnight in water - next day discard the colored water.I then simmered the rice in 2 cups of water  , salt adding in another 2 cups of coconut milk till rice was tender.- About 30-35 minutes .

Once rice was 90 % cooked , I add in the sugar and raisins. Cook another 4-5 minutes, took off heat and chilled the pudding.Then add in most of the caramelised coconut - which gave a great taste and bite . To serve , I Garnished the dessert with diced mangoes and some caramelized coconut , and poured some more sweetened coconut milk onto the dessert.

To make the caramelised coconut:
1 Cup Coconut Shavings / Gr
ated.
100 Grams Palm Sugar.
 Put the grated coconut and sugar in a saucepan with a little water and stir constantly over medium heat until thick.Add coconut and allow it all to caramelize slowly .


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