Saturday, 27 May 2017

Korma Ahmedshahi #sikandalouscuisine


A fabulous recipe from Nepal though sauf isnt too commonly used in the cuisine there , except maybe in Rana homes. This recipe is from Cooking Delights of The Maharajas by Digvijaya Singh - it's really delicious - and tastes even more exquisite 12-24 hours later . I tweaked measurements and sharing what I did . Enjoy !

500 Grams Mutton- Leg & Shoulder.
125 Grams Ghee.
120 Grams Onions - Slice thin and evenly.
1 Heaped Teaspoon Salt.
120 Grams Curd.
1 Tablespoon Ginger Paste.
1.5 Heaped Teaspoons Coriander Seeds - Powdered.
1 Teaspoon Cumin Seeds Powdered.
1 Teaspoon Powdered Sauf.
2 Black Cardamom Powdered.
20 Black Peppercorn Powdered.
6" Stick Cinnamon Powdered.
10 Cloves/Laung Powdered.
A Pinch of Saffron - Dissolve in a bit of warm water.
Salt.

1. Heat ghee , fry sliced onions till golden brown , then add meat and salt , bhuno a while . Now add just enough water to cook the meat till tender. I added a cup , and baked my meat in the oven tightly sealed for 30 minutes at 150C.

2.Whip curd , add all remaining ingredients , and mix into the now tender mutton. Stir well and cook on dum till curd dries up and only ghee remains. This korma doesn't have a gravy as such , and is delectable !

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, 26 May 2017

Doddapatre / Ajwain Thambli #sikandalouscuisine


A yoghurt based Karnataka style side dish made using Ajwain lea
​f​
Recipe Credits Smitha Kalluraya 

Doddapatre
​ or commonly called Ajwain 
is used 
​in many a home remedies -
 cold 
​, ​
cough, asthma , for indigestion ,acidity 
​etc.​ Nandita Amin showed us how the very same leaves can make beautiful chutney and Kadhi . That got me raring to cook something with them as I have two pots 
Doddapatre
​ .

A bit of Google and I reached 
Smitha Kalluraya
​ blog where she posted a superb ​
​Doddapatra (Ajwain Leaf)  Tham​bli . 
Thambli 
​she explains is a 
very traditional Karnataka dish grannys have been making from many years . For better understanding we can term thambli as medicated buttermilk / a type of raita / cold soup .
Back to the recipe ! 

​Ingredients:
10 - 12 Dodda Patre / Karpooravalli leaves/ Ajwain leaf
1 .5 Cups Sour Curd.
1 Teaspoon Ghee.
1/4 Cup Grated Coconut.
Salt.

Spice Mix
1 Teaspoon Cumin Seeds.
3 - 5 Black Peppercorn
1 Green Chilly
For tempering
1 Teaspoon Ghee.
1/2 Teaspoon Mustard Seeds.
1/2 Teaspoon Jeera.
5 to 6 Curry Leaves.
1 Broken Red Chilli 
1.Clean , wash and roughly chop ajwain leaves .
2. In a pan add few drops of ghee and roast jeera,pepper and green chilli.Fry for a minute.Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.Remove from the flame and keep aside to cool.

3. Grind leaves -spice mix ,coconut and salt to a very smooth paste in a mixer by adding little water.Pour the mixture to a bowl and add buttermilk / curd .Mix well.Adjust the consistency as required. The consistency should be thin
​.​


​4. ​
Heat the remaining ghee in a small pan.Add mustard seeds and jeera ,when it splutters add curry leaves .Pour the tempering on the thambli .

Serve doddapatre tambli in room temperature with hot steaming rice or relish as such as a drink.


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, 25 May 2017

Curd Rice Two Ways #sikandalouscuisine


​These days I eat lots of curd rice ​- its delicious , light and cooling . I use the coarse Goan rice or red South Indian rice whenever possible. On Sharmistha's curd rice post Alphosa Alphonsa Motha shared a great tip - boiling rice in milk for curd rice . Well I took her tip and it made all the difference .

I essentially use a recipe from COOKING AT HOME WITH PEDATHA , but incorporated Alphonsa's tip .

Basic Curd Rice

1 Cup Rice.
2 Cups Milk.
1/2 Cup Water.
​1.5 To 2 Cups Yogurt.
​1-2 Tablespoons Pomegranate.
Oil.
Salt.

The Paste- Grind the three ingredients :
1/2 Teaspoon Mustard Seeds- Soak in 1 tablespoon water for 10 minutes.
2-3 Green Chilies.
1 Sprig Coriander Greens.

The Tempering:
1 Teaspoon Split Black Dal.
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Hing.
Whole Chilies - Not in recipe.
Curry Leaves - Not in recipe.

1. Soak rice in milk and water for about 1 hour , then pressure cook rice till done. The cooking time will vary - basmati will cook fast , thicker grains like I use take longer. The amount of liquid used will also vary with the type of rice you use .You also must cook rice till its more than soft and mash it a little.

2. Whisk yogurt , add salt and ' paste ' . mix this into the rice.

3. Heat oil , add dal , when dal turns golden tip in and splutter mustard seeds , add hing , dried chilies and curry leaves if using. Add this to the curd rice.

4. Garnish with Pomegranate.

Curd Rice Variation With Vegetables :


Make the curd rice as above , then add :
2 Tablespoons Grated Carrots.
3 Tablespoons Grated Cucumber.
1/2 Tablespoon Chopped Dhania Greens
Adjust salt and chilies . Serve .


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, 24 May 2017

Fried Spiced Prawns #sikandalouscuisine


A nice and easy finger food - needs no advance prep as such . Here I fried a few stems of curry leaves in oil first . This infused some flavors into the oil , and also gave me nice crunchy cruuy leaves for garnish , and they taste great too. Recipe is more or less andaaz .
10 Large Prawns - Keep tails.
2 Stems Tender Curry Leaves
Rice Flour For Dusting.
Make Paste:
1/2 Teaspoon Garlic.
1/4 Teaspoon Ginger.
1/2 Teaspoon Jeera Powder.
Chilies To Taste.
1/2 Teaspoon Garam Masala.
1 Tablespoon Lemon Juice.
Salt.
1. Clean prawns , make a shallow clit along the backbone . Marinate prawns in the above semi dry paste.
2. Heat oil , tip in curry putta stems - remove in 10 seconds and set aside.
3. Dust Prawns in rice flour - lightly coating - you not looking to make a pakora.
4. Deep fry prawns for 1 minute - Strain and rest prawns for 2-3 minutes.
5. Garnish with Curry leaves.
sikandalous cuisine members in Delhi/NCR can go online to www.lionfresh.com to buy these prawns and other stuff and avail of a 15% discount by typing in SIKANDALOUS in the discount tab while checking out . The quality was excellent !
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/

Tuesday, 23 May 2017

Moong & Dhuli Arhar Dal #sikandalouscuisine


A good dal and rice is all I need to make my meal . Good dals are often a challenge , especially as we tend to complicate the tarka with too many ingredients and go the pyaaz tomato route halfway to a subzi !This mixed dal I keep the tarka as simple as possible , and it tastes delicious.

100 Grams Moong Dal
100 Grams Urad .
1/2 Teaspoon Haldi.
1 Heaped Teaspoon Dhania Seeds - Lightly roast and crush coarsely.
8-10 Cloves Garlic Chopped.
Dried Red Chilies - Optional.
A Pinch of Hing - Optional , I love it.
Dhani Greens - Mainly stems.
Salt.
Ghee

​1.Soak dals for an hour with haldi and salt - Pressure cook till done .
2.
When ready to serve , heat ghee , add garlic , as garlic begins to brown tip in hing and dried chilies if using .Pour tarks over dal . Give one boil , take off heat and add half the dhania greens , stir and leave covered for 5-6 minutes. Dhania too will infuse dal beautifully. Garnish and serve !

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, 22 May 2017

Egg & Pea Curry #sikandalouscuisine


​Comfort food and a one dish meal . I normally add potatoes with an egg curry , this time I kept it simple by adding in 1 cup of frozen peas that had been waiting to be cooked for almost 6 months ! I also stayed away from the coconut route reluctantly . I am goad I did , this came out quite light and very delicious . Go with the flow type of recipe . This is what I did :

8 Boiled Eggs.
1 Cup Parboiled Peas.
2 Onions Chopped.
2 Tomatoes Pureed.
1 Teaspoon Ginger Paste.
​1 Teaspoon Garlic Paste.
1 Teaspoon Rai / Mustard Seeds.
1 Tej Putta.
Whole Red Chilies.
1 Heaped Teaspoon Red Chili Powder - For color.
1 Heaped Teaspoon Sambar Powder.
1/2 Teaspoon Haldi Powder.
A Generous Pinch of Hing.
Curry Putta.
Salt
Mustard Oil.
​1. Peel eggs , make surface slits , lightly coat with haldi and red chili powder. 10 Minutes later fry the eggs in oil​- Set aside.
2. Heat oil , add tej putta ,then rai /mustard seeds. When they stop spluttering turn off heat and 30 seconds later add red chili powder and hing.Mix well , this will color your dish beautifully.
3. Turn heat back on , add curry leaves and tip in onions. When light brown add every other ingredient except for sambar powder , eggs and peas.Cook covered on low till you see oil.
4. Now add in sambar powder ,stir and tip in peas and eggs ,cook in masala for 3-4 minutes.
5. Your dish is ready - you can make it dry or  wet to suit your taste. I kept this like a thick curry.

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, 21 May 2017

Moong Dal & Methe Sprouts Chillas #sikandalouscuisine


Breakfast time or snack - these chilas with sprouts taste awesome - go with the flow ....

Step 1
​200 Grams Moong Dal - Soak for 2 hours.
1/2 " Ginger.
Green Chilies To Taste.
Grind the above after discarding the water dal was soaking in . Add salt and a dot of hing and set aside for 30 minutes for flavours to develop.

Step 2
2-3 Tablespoons Dhania Greens.
1 Cup Cooked/Uncooked Sprouts - Use any , I used methe sprouts.
2 Tablespoons Minced Onions.
Chili Paste / Chutney - Optional
1-2 Teaspoons Minced Curry Leaves.

To make Chillas:
1. To your batter add half the sprouts and all the onions.

2. When your pan is medium hot spray some oil then ladle in enough batter to coat the entire surface keeping it thin.Cover and cook on low.Add oil

2. As chila starts firming up , dot some chili paste if using and spread , then sprinkle on more sprouts , gently press sprouts once, cover and cook another 2-3 minutes till chila is done and lifts easily .

3. Fold and enjoy a healthy and delicious breakfast .

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/



Saturday, 20 May 2017

Mango Lemon Loaf #sikandalouscuisine


Recipe Source House of Yumm Through Karen Faye D'Souza

Preheat Oven 175-180C  Baking Time Aprox 50 Minutes. Toothpick test to be done.

One look at the Strawberry Lemon Loaf Karen Faye D'Souza made I knew I had to make it too . As strawberries arent in season , I thought I would go with mangoes. A look in my fridge produced one measly mango . A deeper look and I found some dehydrated apricots ! I suddenly remembered someone had gifted me citrus and mint flavored sugar. Looks like all the powers that be were working overtime for me to make this cake and use up odds and end too ! Here is what I did .

1 Cup Citrus Mint Sugar - Use regular sugar.
1 Tablespoon Lemon Zest .
1.5 Cups All Purpose Flour.
1/4 Teaspoon Salt.
1/2 Teaspoon Vanilla Extract.
1 cup vanilla greek yogurt (full fat Amul dahi works just fine)
2 Teaspoons Baking Powder.
3 Large Eggs.
1 Tablespoon Lemon Juice.
1/2 Cup Vegetable Oil.
1 Cup Diced Mango.
4-5 Dehydrated Apricots - Soak in hot water for 10 minutes and cut into pieces,
1/2 Tablespoon Flour.

1. In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
 
​2. ​
In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.

​3. In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.​

​4. ​Pour the wet ingredients into the dry and stir gently to mix.Toss the mangos & apricots with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in 
​mango and apricot.​

​5. Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.​

​6. Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.​

​Important - Taste your mangos , that will determine how much sugar you need - add more or less ​according to the mango sweetness.



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, 19 May 2017

Tamatar Wali Bhindi #sikandalouscuisine


​This is a simple everyday recipe - with an interesting twist - we add tomatoes after bhindi has been cooked . This way you get a nice juicy bit of tomato , which changes the flavors . Here is what we do .

250 Grams Bhindi.
4 Tablespoons Onions Chopped. 
4-5 Tablespoon Tomatoes - Remove seeds and chop as seen in the photograph.
1/2 Teaspoon Jeera.
1/2 Teaspoon Haldi.
Chilies To Taste.
Salt.

1. Heat oil , splutter jeera , when done add onions and garlic paste.Cook till onions begin to change color then tip in haldi and chilies.
2. Add bhindi and salt - gently mix and allow bhindi to cook on low uncovered till done- stir occasionally .
3. When bhindi is fully cooked , mix in diced tomatoes and turn off the heat - No cooking beyond this point as you want your tomatoes firm.The residue heat from within will warm up tomatoes enough to heat up their juices which you get with each bite.

Bhindi from my home to yours , I hope you enjoy it.


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, 18 May 2017

Seafood Noodle Stir fry #sikandalouscuisine


These noodly meals in a bowl are are quick to make , light and delicious - my ideal dinner in front of the TV . Go with the flow and create your own noodle bowl . God bless #Veeba - makes life so easy with all the low calorie and totally affordable sauces, you need to add them and do nothing else !  Here is what I did.

200 Grams Noodle.
150 Grams Sole Fish - Cut in fingers.
5-6 Prawns .
1/2 Red Pepper - Slice thin.
1/2 Yellow Pepper - Slice Thin.
Some Onion Slices.
1/2 Carrot - Sliced Thin.
7-8 Cloves Garlic , slice thin.
Sesame Oil / White Oil
Basil Leaves.
Marinade :
3 Tablespoons Veeba Teriyaki Sauce.
2 Tablespoons Veeba Garlic Chili .
1 Tablespoon Light Soy Sauce.
3-4 Torn Basil Leaves.

1. Marinate seafood.
2. Meanwhile boil noodles as per packet instructions - keep them al dente / with a bite. 
3. Drain Noodles , save 1/4 cup water , toss noodles in 1 teaspoon Sesame Oil and set aside.
4. In a bit of oil fry garlic till golden brown , take garlic out with a slotted spoon and set aside.
5. Add more oil in the wok if needed ,stir fry seafood adding all the marinade for 2 minutes.Take out with a slotted spoon and set aside.
6. In same wok and oil , stirfry all vegetables till half done - maybe 2 minutes.
7. Add prawns to vegetable , mix , increase heat ​, add the reserved water and add noodles . Toss to mix well covering each noodle with the sauce. Add basil leaves , adjust flavors and eat this off the fire !

Wholesome and delicious !


I bought these nice big prawns online and delivered to my home from www.lionfresh.com and applied the discount SIKANDALOUS while checking out and making the payment . Discount for sikandalous cuisine members for all products is a generous 15%.

 

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/