Friday, 30 June 2017

Kulleomcho Xec Xec #sikandalouscuisine


Am loving my newly discovered ability to cook crab , and now it seems there is no stopping me ! This recipe was adapted from a youtube by Ghanshyam Coastal Curry - it came out so delicious ! 

4 Medium Crab - Clean , apply haldi and salt.
1 Packed Cup Grated Coconut.
4-5 Dried Teaspoon Red Chili
1 Teaspoon Kashmiri Red Chili Powder - More for color.
1 Medium Onion.
1 Teaspoon Coriander Seeds.
1 Teaspoon Black Peppercorn.
1 Teaspoon Jeera.
1 Tablespoon Ginger Grated.
1 Heaped Teaspoon Garlic Paste.
1 Tablespoon Tamarind Pulp - Adjust .
1 Teaspoon Haldi.
Salt.
200 ml Water.
Curry leaves.

1. In a little oil saute coconut till light brown , set aside.
2. In the same wok add another teaspoon oil , splutter coriander , pepper and jeera along with dried red chilies. When aromatic add to the roasted coconut.
3. Another teaspoon or so of oil , saute onions till light brown, add ginger and garlic , cook another minute and add this too to the coconut mixture.
4. Grind coconut mixture to a smooth paste , and add kashmiri red chili powder.
5. Heat oil , add torn curry leaves , then add the coconut paste. ook covered till you see some oil. Now add crab and mix well , cook covered for 5-6 minutes.
6. Add Tamarind paste , and 200 ml water to the cooking crabs and cook till crabs turn red and you are left with a luga lipta gravy . 



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/

Thursday, 29 June 2017

Prawn Ambat Tikhat #sikandalouscuisine


Ambat means sour and Tikhat is spicy - This essentially is a rustic sour and spicy coconut based curry , a little known gem from the Konkan coast. In this curry TRIPHAL / TEERFALA  is used to flavor the curry , the aromas will get your tastebuds going while this is cooking.

500 Grams Prawns / Fish.
1 Cup Grated Coconut.
2 Tablespoons Lightly Roasted Coriander Seeds.
6-8 Dried Red Chilies.
4 Petals of Kokum.
1" Cinnamon. 
1 Tablespoon Tamarind Paste.
1 Teaspoon Lightly Crushed Triphal.
1/2 Teaspoon Haldi.
Salt.

1. Soak Crushed Triphal in a bit of hot water for 1 hour . Strain reserving water.
2. Soak Kokum in Hot Water.
3. Grind together coconut , coriander seeds, dried chilies to a paste.
4.Heat oil , add the paste , allow it to cook till you see a bit of oil , add in kokum along with the water , tamarind paste and the strained water of triphal. Add Salt and cinnamon stick and simmer  for 20-30 minutes covered on low heat drawing out flavors - do add more water till you get the desired thickness . 
5. After you have the desired taste and gravy , tip in prawns and cook another 2-3 minutes . I prefer to saute my prawns a minute then add them into the gravy.

You will love this for all it's flavors - even if you dont have triphal it's worth making.
I was given a tip , to make the gravy a day befor or a couple of hours atleast - that allows flavors to develop .


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, 28 June 2017

Clam Sukha #sikandalouscuisine


500 Grams Clams 
Coconut Mixture:
4 Tablespoons Grated Coconut.
4 Tablespoons Onions.

Lightly Roast Masala :
1Teaspoon Coriander Seeds.
1/2 Teaspoon Jeera Seeds.
1/2 Teaspoon Black Peppercorn.

Other Ingredients :
1 Heaped Teaspoon Tamarind Paste -Adjust.
2 Teaspoon Garlic Chopped
1 Small Onion Minced.
1 Heaped Teaspoon Mustard Seeds.
1 Teaspoon Thick Tamarind Paste - Mix with 1/2 cup water.
Lots of Torn Curry Putta.


1. Wash clams thoroughly , open them , retain the part with meat.
2. Dry roast onion coconut mixture in a dot of oil till coconut is light brown .
3. Grind together roasted coconut mixture and roasted masala mixture - Add no water . It will look like breadcrumbs.
4. Heat oil , add curry leaves , when they begin to lose color tip in mustard seeds. Curry leaves have infused their flavors in your oil to an extent.
5. When mustard seeds quit dancing around the wok add garlic and onion ,when light brown tip in the coconut masala mixture , saute a minute.Add in clams , mix well and cook in the dry masala for about 3-4 minutes. Lastly add Tamarind water , mix well and cook covered for 2 minutes or so.
Delicious !

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, 27 June 2017

Karela Alu #sikandalouscuisine


An unusual combination - and a delicious one ! 

200 Grams Karela
2  Potatoes.
2 Large Onions.
5-6 Methe Seeds
1/2 Teaspoon Jeera.
1/2 Teaspoon Kilonji.
1/2 Teaspoon Mustard Seeds.
1 Teaspoon Ginger Grated/Paste.
1/2 Teaspoon Haldi Powder.
2 Dried Red Chilies.
2-3 Tablespoons Chopped Tomatoes - Remove seeds.
Mustard Oil.
Salt

1. Peel & cube potatoes - deep fry and set aside.
2. Scrape Karelas , I don't salt them as I like a bit of biter - cut into thin rings .
3. Lightly saute karela with a bit of salt till 75% done - set aside.
4. Cut onions lengthwise into slices .
5. Heat oil , splutter all the seeds , when aromatic and done add onions and saute onions till they begin to color . Now add ginger and all the spice , cook a minute then tip in fried potatoes and karela - mix , cook 5-6 minutes for flavors to blend.
6. Last 30 seconds add diced tomatoes , mix , cover and take off heat . Allow the dish to stand covered for 4-5 minutes before serving.If you are serving the dish later , add tomatoes when heating up the veggies - you want tomatoes to keep some shape and bite , and their juices.

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, 26 June 2017

Crab Masala Fry #sikandalouscuisine


​This is the first time I cooked crab and now can't wait to lay my hands on more - why I was intimidated by them I am clueless ! ​A lot of google and some youtubes lead me to come up with this recipe . I like my crab dry whenever eaten in restaurants and thats the route I took here too .

6 Medium Sized Crabs.
Step 1 - Onion Coconut Paste :
1 Tablespoon Chopped Onion.
4 Tablespoons Grated Coconut.
1 Large Tomato.

Step 2 - Masala Roasted :
1 Teaspoon Coriander Seeds.
1 Teaspoon Jeera .
1 Teaspoon Black Peppercorn.
2 Dried Red Chilies.

Other Ingredients:
1/2 Onion - Chopped
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon Kashmiri Red Chili Powder.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste .
4 -5 Tablespoons Coconut Grated Coconut .
1 Teaspoon Lemon Juice.
Salt

1. Roast onion and coconut listed under paste in a dot of oil when light brown cool and liquidise with tomato listed there. 
2. Dry roast ingredients under step 2 , cool and grind coarsely - this is a very aromatic mixture.
3. Heat oil , add onions , when light brown add ginger garlic paste , coconut mixture and spice mixture , mix well , cook covered on low till you see some oil.
4. Tip in haldi and chili powder along with salt . Mix well , add crab, mix and cook covered 5-6 minutes on low heat , stir occasionally .
5. Add grated coconut , mix well , and continue cooking for another 15 minutes or so till all crab shells are red - a sign that crab is cooked.Stir in lemon juice to bring flavors together.
This came out superb - I am hooked !

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, 25 June 2017

Kali Mirch Stew #sikandalouscuisine


This is the simplest recipe that Izzat bhai has shared  to make mutton stew with lot of Kali mirchi , very delicious and light - a gem from Izzat Husain. I followed his recipe - the change I made was to use less butter , and I baked this in the oven tightly sealed at 160C for 60 minutes . The results - Spectacular !
Ingredients:
1 Kg Mutton ( front Leg)
3 Cups Chopped Onions.
1 Cup brown Onion
1 TableSpoon Fine Chopped Garlic.
2 TableSpoon Fine Chopped Ginger.
2 Chopped Green Chilies.
1/2 Teaspoon Red Chilli Powder (optional)
4 Teaspoon Black Pepper Crushed
1 Teaspoon Coriander Powder.
Salt to taste
2 Black and 6 green Cardamom.
4 Cloves.
1-2 Bay leaves
1/2 Teaspoon Cumin Seeds.
1” Cinnamon Stick.
2 star anise
1/2 spoon Kasuri methi
250 gram butter -(  I USED 100 GRAMS )
2 Tablespoon Lemon Juice
Coriander leaves for garnish (optional.)
Method.
Mix all ingredients together in a cooker including mutton.
Keep to marinate for minimum 30 minutes .
Now cook on low fire 40 minutes .
Do not open pressure let it cool itself.
When steam releases open your cooker you will find mouth melting mutton
With juice in your pan.
If you don't want juice you can reduce it on fire.
Serve it with putting some coriander leaves on the same eat with Karari Roti.

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/

Prawn Pepper Burnt Garlic #sikandalouscuisine


A delicious and easy recipe , toss this up when ready to serve - you adjust garlic , pepper to your palate . Here is what I did :

500 Grams Prawns - Medium Size tails on.
15-20 Coarsely Chopped Garlic.
1 Teaspoon Freshly Ground Black Peppercorn.
Juice of Half a Lemon- Maybe less.
1 Tablespoon Oil.
Lots of Torn Curry Putta.
Salt.

Heat oil , I used mustard oil , when hot add black pepper and almost immediately add curry leaves  and half the minced garlic . When garlic just about begins to color , add the rest of the garlic and salt . 

After 30 seconds you will note the earlier batch of garlic has begun to brown - thats what we want -it gives a great flavor and bite, we arent looking to brown the entire garlic , the rest should just go limp.We add lots of curry leaves for the same reason - they give a great flavor.

Now tip in the prawns , saute on very high for about 90 seconds till done.Squeeze lemon juice , toss and bring out the chilled beer ! 

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/

Thursday, 22 June 2017

Veenu's Fish / Prawn Curry #sikandalouscuisine


Recipe Credits Veenu Chopra
Hot , tangy fiery red gravy- and eat it with plump red rice or any unpolished grain if possible . Veenu's recipe is for fish , I used prawns and added lady finger / bhindi to my curry.
Fish Curry
1/2 kg Fish / Prawns.
10-12 Lady Finger / Bhindi -Trim end , make a tiny slip and leave whole.
2 1/2 Teaspoons Kashmiri Chili Powder.
1 Teaspoon Red Chilli Powder.
1/2 Teaspoon Turmeric Powder.
1 Tablespoon Coriander Powder.
1/4 Teaspoon Fenugreek Powder.
1/2 Teaspoon Mustard Seeds.
8-10 Shallots - Minced.
11/2 Teaspoons Grated / Julienned Ginger.
11/2 Teaspoon Crushed Garlic.
2 sprigs curry leaves.
1/2 Green Raw Mango- Peeled and cubed.
1 Kudampuli / Kokum - Soaked in a little water.
1 Tablespoon+Extra Coconut Oil.
Salt.

1.Wash and clean fish cut into cubes. If you want ,keep the skin on, and leave it on the bone.

2. Saute bhindi till half done - Set aside.

3. Mix together-Kashmiri chilli powder, chilli powder ,coriander powder , fenugreek powder and turmeric powder . Add a couple of tablespoons of water and make a thick paste.

4. Heat 2 table spoon coconut oil in a pan ( use an earthenware pot - manchatty if you have one) ,add mustard seeds. Once it splutters, add the ginger, garlic and minced shallots. Sauté till light brown. Add the masala paste and 1 cup water and the kokum and the water it was soaked in.Add the mango.Put in curry leaves, and simmer covered on medium heat.

5. Add the fish in about 5 minutes. Cook till done- takes a few minutes.Drizzle with coconut oil. Serve hot with rice.

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, 19 June 2017

Paneer Aur Dahi Kay Kabab #sikandalouscuisine


THESE ARE MELT IN THE MOUTH DELICIOUS !

200 Grams Curd - Hang curd in a muslin cloth to end up with a nice firm ball , keep covered and chilled in the fridge.
500 Grams Paneer - I crumble my paneer by hand add salt and let it sit in a strainer to get rid of water if any - say 30 minutes.
2-3 Tablespoons Chopped Onion.
1/2 Teaspoon Black Pepper Freshly Ground
2 Tablespoon Minced Ginger.
2 Tablespoons Chopped Dhania Leaves
Chopped Green Chilies.
75 Grams Grated Cheese.
1++  Tablespoon Cornflour .
Salt.

1. Add the grated cheese to hung curd along with a 1/4 of green chillies and dhania greens.Set to chill till needed.
2. Gently knead all the ingredients well-not the curd.
3. Form a ball , deeply dent the center of the ball with your thumb , add about 1 teaspoon of hung curd , seal and smoothen and slightly flatten the tikki , chill in the fridge for about 30 minutes.
4. Deep fry a minute or so just to lightly brown  - you end up with moist and super light delicious paneer kababs / tikkis.

Fry one tikki to get an idea of the flavors and adjust accordingly - same way you can increase the cornflour if they don't hold.


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, 18 June 2017

Beet The Heat Curd Rice #sikandalouscuisine


Admin madness was only on pause , and now continues in full swing ! 
Experimenting with newer versions of curd rice - lead me to make this delicious one after seeing 3 beetroot sitting near dead in my fridge .Here I pressure cooked rice with ginger - what amazing flavors developed through and through.

Main Ingredients :
1 Cup South Indian Red Rice 
2 Cups Milk.
1 Cup Water.
2 Tablespoons Minced Ginger.
2 Tablespoon Curd.
2 Cups Warm Milk - Adjust as you keep adding into the rice.

Beet Masala:
1 Cup Grated Peeled Raw Beetroot.
1 Tablespoon Minced Green Chilies - To taste.
1 Tablespoon Mustard Seeds.
1 Heaped Teaspoon Sambar Powder.
A Pinch of Hing.
Curry Leaves.
Salt.

1. Pressure cook rice in water + milk along with 2 Tablespoons Minced Ginger.for 5-6 whistles Red rice takes longer than basmati  .Allow pressure to drop naturally , mash well.
2. While rice is cooking prepare ' Beet Masala ' - Heat oil , splutter mustard seeds , then add the balance ingredients.
3. Saute not more than 1 minute , cool.
4.  Add 2 cups warm milk to the boiled and mashed rice and mash again .
5. When milk rice is just warm then tip in 2/3d of the Beet Masala and 2 tablespoons curd , mix well , taste and adjust flavors.Pat the top to level .
6. Spoon on balance Beet Masala topping over curd rice , sprinkle fried curry leaves and allow the rice to set for 3-4 hours depending upon the weather .Serve chilled. Enjoy !

Atul Sikand
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/

Friday, 16 June 2017

A Bowlful of Happiness #sikandalouscuisine


​Zavher Amit Chowdhury had posted a delicious Salad Nicoise which had my tastebuds in a tizzy . Inspired to eat healthy and deliciously too , I finally got down to making this bowlful of happiness - and it sure was a lot of happiness . 

In this salad , the ingredients are so full of juicy flavors -you really dont need a strong dressing , I innovated and came up with this oil free dressing.​ Ingredients too are as per your taste  and what's in the fridge . Here is what I did.

Salad Dressing:
1 Large Juicy Tomato
60 Ml Orange/Malta Juice.
1-2 Teaspoons Balsamic Vinegar - Even Lemon juice is good.
A Pinch of Salt.
Zap the above for 2-3 short zaps in a blender , strain . Then add salt and a pinch of dried thyme - use whatever herb you have.Allow this to rest for 30 minutes for herbs to infuse flavors while you get prepping your salad. 

Salad Ingredients :
1 Large Tomato - 8 Pieces.
6-8 Heirloom Cherry Tomatoes - Cut in half .
1 Tiny Onion - Cut in thick Rings.
2 Artichoke Hearts - Cut into 4-6 wedges.
Some Canned Tuna - Next time I will avoid.
Asparagus Spears.
Orange / Malta Segments.
1 Hard Boiled Egg - Cut in 4.
Basil Leaves.
Soft Feta Cheese.

Plate the salad ingredients on a bed of lettuce, sprinkle salt and freshly ground black pepper .Spoon on dressing generously and sit down to a bowlful of happiness !

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/

Thursday, 15 June 2017

Tomato Curd Rice #sikandalouscuisine


Admin madness continues - and I warn you there are lots more Curd Rice  to come ! As you can see I am enjoying experimenting with newer versions of curd rice - which lead me to make this delicious Tomato Curd Rice - It's out of the world.

Main Ingredients :
1 Cup Rice 
2 Cups Milk.
1 Cup Water.
2 Tablespoon Curd.
2 Cups Warm Milk - Adjust as you keep adding into the rice.

Tomato Masala:
2 Tomatoes Chopped.
1 Tomato Pureed.
1 Onion Chopped.
2 Tablespoons Minced Ginger.
1 Tablespoon Minced Green Chilies - To taste.
1 Tablespoon Mustard Seeds.
1 Heaped Teaspoon Sambar Powder.
A Pinch of Hing.
Curry Leaves.
Salt.

1. Pressure cook rice in water and milk for three whistles .Allow pressure to drop naturally , mash well.
2. While rice is cooking prepare ' Tomato Masala ' - Heat oil , splutter mustard seeds , then add the balance ingredients , cook covered on low till you see oil. Everything should be nice and soft , not over cooked . Cool the Tomato Masala.
3.  Add 2 cups warm milk to the boiled and mashed rice and mash again .
4. When milk rice is just warm then tip in 2/3d of the Tomato Masala and 2 tablespoons curd , mix well , taste and adjust flavors.Pat the top to level .
4. Spoon on balance topping over curd rice , sprinkle fried curry leaves and allow the rice to set for 3-4 hours depending upon the weather .Serve chilled , I know you will love this !

Atul Sikand
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, 13 June 2017

Baked Corn #sikandalouscuisine


A Basic Bechamel Sauce is commonly known as White Sauce . This sauce is regarded as the mother sauce of French Cuisine 
.I use flavored milk while making my sauce . This enhances flavors to delicious results.
​For The Sauce:​
1
​/2​
 Liter Milk
1/
​4​
 Onion.
1 Bay Leaf.
Bouquet Garni - Herbs tied in a muslin cloth
​.​
5-7 Black Peppercorn.
​1.5​
 Tablespoons Butter .
​1​
 Tablespoons Flour.
60 Ml Cream + A Pinch Soda Bi Carb ( You can skip , but this enhances flavors )

​Other Ingredients :
​1 Cup Boiled Corn - Blitz half in a mixi for 2 zaps.

The Topping :
2 Baked Potatoes - You can use boiled too.
2 Tablespoons Cream.
Parmesan Cheese.
Generous Pinch of Thyme.
Salt
Gently boil the milk in the above for 10-12 minutes , take off heat , leave covered.Wonderful flavors and aromas are by now infused in the milk.Keep covered and begin making your sauce , remember to strain the milk and discard all the flavoring agents before using the milk
​.
Heat butter , don't allow it to get to sizzling point , add flour and keep mixing and cooking on a low flame . You will observe the sides begin to bubble after 1 minute or so . Keep heat low - that's important . This is a ' roux '. Turn heat off , and in one shot add the entire strained warm milk. Keep whisking to merge , return to low heat and cook till the sauce coats the spatula - a few minutes .
Your basic white sauce in  now ready .Add the cream if using , and grated cheese if you are making cheese sauce . Blend till it's of a thick soupy consistency - add milk if needed .You have just made a delicious sauce - the base for many an exciting dishes .
I then added boiled and half crushed corn into the cheese sauce and ended up with a delicious Corn in Cheese Sauce 
​. To serve on toast I thickened the cheese sauce a bit , or else I leave it a bit runny.

The Topping- This is optional.
Crumble peeled potatoes while warm , mix in cream , cheese and seasoning , spread over the corn , dot with butter and bake at 180C till you get some color on the potato.


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, 12 June 2017

Baby Corn Garlic Fry #sikandalouscuisine



Baby Corn isnt my favourite vegetable , specially the thick ones one gets these days . I bought a packet on the spur of the moment and then it sat in my fridge for a week . Finally came up with the idea of a simple garlic curry leaf stir fry ..was it delicious !

150 Grams Baby Corn - If they are thick Slit length wise and then cut into 1/2" or so bite size pieces.
2 Tablespoons Minced Garlic - Mince medium - Adjust , I love garlic.
1 Teaspoon Coarsely Pounded Black Pepper- Or to taste
1 Teaspoon Rai.
5 Tablespoons Grated Coconut- Use large hole.
Lots of Curry Leaves
Minced Red/Green Chilies To Taste
1 Tablespoon Butter or Coconut Oil.

1. Heat butter/oil add rai seeds , when they stop dancing around tip in curry leave and 15-20 seconds later the garlic , chilies and black pepper.
2. When garlic begins to soften and before it starts to color add baby corn and salt , toss and cook for a minute  or so -  we dont want the baby corn limp - it must retain a bite. 
3.Now add in grated coconut , give a final toss for another minute , take off heat adjusting salt and spice.
Serve this at room temperature - you will love it.

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, 11 June 2017

Achari Meat #sikandalouscuisine


Recipe Credits Sanjeev Kapoor. - I made it with a bit of a gravy and it tasted awesome with rice - Make it a day in advance if possible - flavors develop beautifully and it was finger licking delicious - increase chili / sour to taste . Addition of dhania at the end does magice here.

800 Grams Mutton.
4 Onions - Chopped.
4 Tomatoes - Chopped.
2 Tablespoons Minced Ginger.
2 Tablespoons Minced Garlic.
1 Teaspoon Haldi.
1 Teaspoon Red Chili Powder.
Salt
1/2 Cup Chopped Dhania Greens - I used mainly stems.
Some Fried Potatoes - Not in recipe.
Juice of 1 Lemon.
Mustard Oil.

Dry Roast & Powder :
8 Dried Red Chilies.
1 Teaspoon Rai.
1/2 Teaspoon Methe Seeds.
1/2 Teaspoon Jeera.
1 Teaspoon Sauf.
1 Teaspoon Kilonji.
5 Laung/Cloves.

1 Heat oil , add onion and fry till golden then tip in ginger and garlic and saute for a minute , then add in Dry Roasted Powders mix well.
2. Add mutton , increase the heat to max and sear nicely for 15 minutes.
3. At this stage add haldi , salt and red chili powder and bhuno more till you see oil.
4. Add about 2 cups hot water and cook mutton covered till 75% done.
5. Add tomatoes and cook till mutton is nicely cooked.
6. Add lemon juice , adjust flavors and finally add the dhania greens.
Enjoy !

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/

Friday, 9 June 2017

Aloo Jhinge Palonshaak Poshto #sikandalouscuisine ( Potato, Ribbed Gourd, Spinach in Poppy Seed Paste)



This Fabulous recipe was shared by Zavher Amit Chowdhury . I love potatoes , posto and Bong food , so how could I not make it , and am I glad I did . Delicious it was and will be made regularly at home as we all loved it .

POSTO
6 Medium Potatoes.
1 Small Bunch Spinach.
1 Large Jheenga Tori / Ribbed Gourd 
1 Tomato.
3 Green Chillies.

1 Teaspoon Panchforan.
( Home made - equal quantities of jeera, rye methi and a little less of onion seeds and saunf.)

6 Tablespoons Khuskhus paste.
1.5 Teaspoons Garlic paste.
1 Heaped Turmeric Powder 

( To make this we soak the poppy seeds in water and add green chilies to it while grinding. I make a whole lot and freeze it so I can use it as I need to. Add a dash of oil to keep it fresh prior to freezing)

Method
1. Cut the potatoes into medium sized dices. Wash and cut the jheenga also into dices. Clean and chop the spinach leaves. Chop the tomato.
2. Heat oil. Add the panchforan .
3. Add in the potatoes , once slightly cooked add in the tori and the spinach. Add the tomato, salt and turmeric. Cover and let it cook in its own steam.
4. Once it's 3/4 done, add in the poppy seed and garlic pastes. Stir well. Add a dash of water if needed. Season.
5. Cover and cook for about another 8 to.10 minutes. We just break some green chilies onto the top for added flavour.I added a bit of water maybe 1/2 cup to get some semi gravy.
6. You may add chopped coriander leaves at the end and give it a nice stir.
7. To die for with hot steamed rice.

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/

Pineapple Curd Rice #sikandalouscuisine


As you can see I am enjoying experimenting with newer versions of curd rice - which lead me to finally use up the can of pineapple that was sitting on my shelf for a year  - How delicious this turned out ! Pineapple bits , chilies and ginger added into the curd rice , allowing these flavors to infuse over the hours curd rice set was brilliant .

Serve chilled and enjoy the delicious flavors as you bite into bits of pineapple ..ginger and chilies - what a perfect pairing of flavors !

Main Ingredients :
1.5 Cup Rice 
1.5 Cups Milk.
1.5 Cups Water.
1/2 Cup Chopped Pineapple Bits + Dhania Greens for Topping.
2 Tablespoon Curd.
2 Cups Warm Milk - Adjust as you keep adding into the rice.

Other Ingredients:
1 Cup Chopped Pineapple Bits or More.
2-3 Tablespoons Raisins. 
2 Tablespoons Minced Ginger.
1 Tablespoon Minced Green Chilies - To taste.
2-3 Tablespoons Chopped Dhania Greens.
1 Tablespoon Malai / Butter - Optional
Salt.


1. Pressure cook rice in 1.5 cups each -water and milk for three whistles .Allow pressure to drop naturally , mash well.

2. Add 2 cups warm milk to rice , adjust as needed, mash again  then tip in all remaining ingredients mentioned under ' Other Ingredients ' - mix well . Taste and adjust salt.

3. When rice milk mixture is just warm , add in 2 tablespoons curd , mix well , allow to set for 3-4 hours depending upon the weather.

4. Prepare the pineapple topping  by heating some water from the can of pineapple along with pineapples reserved for topping , allow this to thicken a bit , see if you need sugar , add accordingly .Pour this topping over curd rice , sprinkle dhania and allow the rice to set for 3-4 hours. 

Serve chilled 

Atul Sikand
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/

Thursday, 8 June 2017

Deconstructed Ambon-Tik / Sour and Hot Fish Curry #sikandalouscuisine Recipe Credits - The Essential Goa Cookbook



This is a delicious rustic curry not for the fainthearted ! A fine example of Portuguese influence in Goan food , Ambot means Sour and Tik means spicy in Portuguese . Adjust heat factor , keep it basic and simple , this isn't a shahi type of a dish .Coconut is an option here. 

I had fun with the recipe - I grilled my fish on skewers applying some oil and a bit of Ambotik Paste , The fish tasted great grilled like this too . However to make this dish the traditional way just follow the recipe . If you like spice and sour , you will love this.

250 Grams Cubed Fish - I like to lightly sauté my fish for curries.
2 Drumsticks Peeled and Cut 1" , this is my adaption as I had some at home.
1 Onion Chopped.
2 Tablespoons Thick Tamarind Paste.
2-3 Kokum Petals ( Give color and a hint of a sweet balance ).
Vinegar To Taste.
Salt.
1/2 Teaspoon Kashmiri Red Chilli Powder ( Color ).

Ambon Tik Paste - Grind With 1 Tablespoon Vinegar.
8-10 Dried Red Chilies.
4-5 Cloves Garlic.
10-15 Black Peppercorns.
1 Teaspoon Jeera.
1/2 " Ginger.
2-3 Tablespoons Coconut Grated - Optional.

1. Heat oil , fry onions till brown , add red chile powder , then the Ambot Tik Paste along with kokum and salt. Saute a minute.
Add  tamarind paste , 2 cups water and bring to a rolling boil , simmer 7-8 minutes.
2. By now your curry base is ready - taste it , adjust flavours and add in fish , vinegar if needed , cook 2 minutes and take off heat.
3. Allow the dish to rest for flavors to develop and settle .This dish taste yum with thick rice and isn't reheated when serving an hour 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/