Wednesday, 23 August 2017

Farsi Masu - Mutton Cooked With Pumpkin #sikandalouscuisine


Pumpkin is known as ' Farsi ' in the Nepalese language . This recipe is a beautiful blend of slow cooked mutton with tender green pumpkin .Adapt the level of spice to suit you taste .Like all tasty stuff , this dish too tastes great when you turn a blind eye to the amount of 
​mustard ​
oil used .

​50​
0 Grams Mutton.
​50​
0 Grams Tender Green Pumpkin 
​-​C
hopped 
​ unpeeled ​
​in 1/2 " cubes​
.
​2​
 
​Medium Sized ​
Onion
​s​
 Chopped.
​1 Heaped​
 Tablespoon Ginger Paste.
​1 Heaped​
 Tablespoon Garlic Paste.
A
​ pinch of Methi Seeds.
1 Teaspoon Ajwain.
1
​" Cinnamon.
2 Black Cardamom Bruised.
1-2 Tej Putta.
2 Teaspoons Coriander Powder.
1 Teaspoon Kashmiri Red Chili Powder.
1/2 Teaspoon Haldi
Salt.
3 -4 Green Chilies ( Left whole with a slit )
2-3 Sprigs Green Coriander ( Left whole not chopped ).
150 -200 Grams Mustard Oil

​1.​
Mix the haldi , salt , red chilli ,garlic and ginger , rub 3/4ths of the mixture on the mutton , set aside 
​3​
0 minutes. 
​2. ​
In smoking 
​mustard ​
oil ( 200 Ml ) splutter the methi and ajwain seeds 
​, cardamon , cinnamon and tej puttta ​
then add onion , cook till 
​onions ​
brown
​. At this stage ​
add the mutton . Se
​ar​
 over high heat till mutton changes color 
​and ​
then cook 
​covered ​
over low heat in it's own juices . Cook till mutton is 3/4ths done .
​3. ​in 1/2 cup water mix b
alance Ginger Garlic 
​chili ​
Paste 
​with coriander
 coriander powder 
​- ​
make paste and set aside.

​4. ​A
dd the pumpkin along with the balance masala paste. Cook 
​t​
ill oil begins to separate then add 1/2 cup water
​ add the green chilies and sprigs of dhania ​
 and 
​give one whistle in the pressure cooker ​.Allow pressure to drop on its own.
​You can make this with a semi gravy , or luga lipta as I have made here - this is delicious . ​
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/

Katla / Rohu Hara Masala Fry #sikandalouscuisine


A simple no fuss recipe which turned out just perfect .

Ingredients:
400-500 Grams Katla/Rohu Pieces.
1-2 Sprig Curry Putta.
6-7 Thin Lemon Slices .
A few Whole Green Chilies With Slits.
2-3 Tablespoons White Oil or Coconut Oil.

For The Masala :
Make a coarse paste of the ingredients mentioned below : 
1/2 Coconut.
1/2 Cup Dhania Greens.
6-8 Green Chilies.
6-8 Cloves Garlic.
1 Teaspoon Yellow Mustard Seeds.
1 Teaspoon Black Mustard Seeds.
Salt.

1. Make paste - Set aside 30 minute for flavors to develop ,then  taste it and figure out what you need to adjust. This paste will flavor your fish.  
2. Apply paste thickly on fish , set aside for 20 minutes or so.
3. Heat oil , sprinkle curry leaves on the hot pan, let them flavor the oil , then add lemon slices and whole green chilies. After 30 seconds or so place the fish on the pan randomly , covering some leaves , lemon slices and chilies.
4. Fry fish 2-3 minutes undisturbed on medium heat.Then gently turn over the fish , fry another 2 minutes.
This was fingerlicking good.


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/

Tuesday, 22 August 2017

Sfouf #sikandalouscuisine


Baking Time:
 40 minutes. Set 180C
A big thank you to Manjula Natrajan for posting this delicious cake and inspiring me to make it too. This recipe is from Thebrownieboxblog and is different from what was shared - you can make this with water and avoid milk.
The texture tells you how perfect this was .
Ingredients:
1 cup boiling water.
1 Cup Milk.
2 Tablespoons aniseed.
2 cups fine semolina flour.
2 cups all-purpose flour, sifted
2 tablespoons turmeric powder
1 tablespoon finely ground aniseed (you can use a spice grinder)
3 teaspoons baking powder
1 3/4 cups sugar - Powder it after measuring it.
1 cup canola oil (or vegetable oil)
2 tablespoons Tahineh (sesame paste)
Blanched Almonds, halved (for decoration – you can substitute with pine nuts or 1/4 cup toasted sesame seeds)
Directions:
1. Boil water then add the aniseed and let steep for 10 minutes.
2. Strain tea and put aside to cool a little bit.
3. Preheat oven to 180ºC (355ºF)
4. In a large bowl, mix the fine semolina, flour, turmeric powder, ground aniseed, powdered sugar and baking powder until homogeneous.
5. Add oil , 1 tablespoon Tahini paste , milk and tea/sugar mixture to the dry ingredients, then mix well. The batter will be slightly thick.
6. Cover the bottom and sides of a 28 cm (11 inch) round pan (or a rectangular pan) with 1 tablespoon Tahineh.
7. Decorate with blanched almonds (or substitutes – above)
8. Bake for 40 min, or until a toothpick inserted comes out clean.
9. Let cool in the pan for 30 min then invert on a wire rack.
10. Cut into square or diamond shapes, and store in an airtight container.

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, 21 August 2017

Ragi Flakes - Chidwa & Poha #sikandalouscuisine


A big thank you Imran for introducing me to these delicious Ragi Flakes via your post - I went online and bought a few packets of Ragi , Jowar and Bajra flakes- a great alternative to eating rice poha which I love . 
I can honestly say these ragi flakes made an even more delicious Poha and oil free chidwa . Here is what I did.

Ragi Chidwa:
In a hot pan , without adding oil , dry roast some crushed peanuts and torn curry putta leaves till aromatic - say one minute. Now add ragi flakes , roast another minute without adding oil . Take off heat adding salt , sugar and chilies to taste. Cool and eat .
This was delicious and crunchy - you wont buy / make the fried chidwa again !

Ragi Poha:
1 Cup Ragi Poha.
1/2 Teaspoon Rai.
4-6 Tablespoons assorted steamed vegetables cut small.
1 small Onion Minced.
1 Teaspoon Ginger Minced.
Minced Chilies.
Curry Leaves.
Dhania Greens.
Salt.
 
​1. In a strainer wash ragi flakes for 20-30 seconds , set to drain - don't soak in water.
2. Heat oil , splutter rai , add onions , curry leaves , ginger and chilies . When onions get soft add steamed vegetables , salt. Saute 2-3 minutes. Add lemon juice to taste at this stage.
3. Tip in ragi flakes , mix well - they will cook in 1-2 minutes , don't overcook them . They will be nice and light and fluffy . Taste , adjust seasoning , sprinkle dhania greens and mix once and dig in. 
Delicious !


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, 19 August 2017

Katla Doi Maach #sikandalouscuisine


This recipe was given to me by group member Partha or Bong Appetit India , thanks to whom a lot of us get our fish delivered at our doorsteps - cleaned , cut and ready to cook ! 

The recipe was perfect - I must confess I forgot to rub salt and haldi on the fish , I dont know how much of a difference that would make , all I do know is that this tasted delicious .

8 Pieces of Katla - Rub some salt and haldi on them and set aside 10 minutes.
2 Bay Leaves.
1 Cup Curd.
1/2 Teaspoon Haldi.
1/2 Teaspoon Red Chili Powder.
3/4th " Ginger Grated.
4 Tablespoons Mustard Oil.
2 Green Chilies Slit in Half.
3 Medium Onions Make Paste.
1/2 Teaspoon Jeera Powder.
Crushed Garam Masala:
3 Green Cardamon.
3 Cloves/Laung.
1/2 " Cinnamon.
1/2 Teaspoon Sugar.
 
1. In mustard oil shallow fry fish , set aside.
2. In the same oil add bayleaf and crushed garam masala and 10 seconds later add green chilies , ginger and onion paste - cook till light brown.
3. Mix curd with 1/2 cup water , and to that add haldi , salt , red chili powder and jeera powder.
4.Add curd mix to the pan and keep stirring till you see oil.Now add sugar , a cup of water and bring it to a rolling boil.
5. Add fish to the wok , close the lid for 3-4 minutes .

This came out yum  ! 

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/

Oats Poha & Poha Omelette #sikandalouscuisine


Am trying to stay off rice these days and poha was one of my favourite breakfast dishes , which I still eat , but now made with Quaker Oats . The leftover poha gets whipped with egg white to make an omelet . This is what I do.

1 Cup Oat.
1 Teaspoon Mustard / Rai Seeds.
1 Teaspoon Minced Ginger
4-5 Tablespoons Chopped Vegetables.
1 Small Onion Chopped.
Chilies To Taste.
Dhania Greens.
Lemon Juice.
Curry Leaves.
Haldi
Salt.
Dhania Greens.

1. Dry roast oats for 3-4 minutes , don't allow them to color . Set aside.
2. Heat oil , splutter seeds , then tip in torn curry leaves and green chilies.After 10-15 seconds add haldi , salt , onions and vegetables and cook till vegetables are half done ,splashing water as needed.
3. Add oats , stir fry with the vegetables , splash some more water and cook covered till oats are done .
4. Add lemon juice , adjust seasoning , sprinkle dhania greens and enjoy this healthy breakfast !

Oat Omelette
Simple whip up egg whites , season , add leftover oat poha , mix well , and prepare an omelette/ chila as you would - or even a egg bhujiya !

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/

Friday, 18 August 2017

Fiddlehead ferns / Limra / Ningro Ki Subzi #sikandalouscuisine


Fiddlehead ferns are known as the poor man's asparagus and are commonly found growing wild  in the North Eastern states of India and in the hill stations too . This fern is known as Limra/Lingri / Lungdu in different valleys of Himachal Pradesh , and in Nepal , Sikkim goes by the name  Ningro ! This is a basic and rustic recipe as eaten in villages - No ginger , garlic , tomatoes or any masala - and I guarantee a delicious dish.

2 Bundles Tender Limra - About 300 Grams.
2-3 Small Onions - Cut into four pieces and separate.
1 Teaspoon Mustard Seeds.
2 Minced Green Chilies
2-3 Dried Red Chilies - Optional.
Mustard Oil.

1. Wash Fiddlehead ferns , and trim the thick part of the stem if the fern isn't soft  .Peel the skin as you would in asparagus till near the head.Cut to 1 1/2 "  pieces.
2. Heat mustard oil , splutter mustard seeds , then add green chilies , and dried red chilies if you are using. 10-20 seconds later add onions and salt.Don't allow onions to color , just soften.
3. Now add cut Fiddlehead ferns , mix well , splash some water and cook covered on low till Fiddlehead ferns are firm but soft.

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/

Irani Roghan Josh #sikandalouscuisine Recipe Credits Dr Izzat Husain.


What is Roghan Josh ? 
Roghan means oil or melted fat and Josh means boil.Though Roghan Josh is an Iranian dish, it is famous in India as Kashmiri dish. Here Dr Izzat Husain presents Roghan Josh his way , with a slight twist . He says it is close to authentic Iranian Roghan Josh.
1 kg. Mutton legs muscles ( kareli) with bone and few ribs also which will help to create a thick broth with the dish.
60-70 Ml Milk to boil marinated mutton in.
1/2 Liter Milk + 1/2 Gram Saffron. Set aside to use at the end. 
Step One - Marinate Mutton .
Salt to taste
1 Teaspoon Lemon Juice.
1 Teaspoon Ginger & Garlic Paste.
1 Teaspoon Red Chili Powder.
1 Bay Leaf.
2 Cloves/Laung.
2 Crushed Green Cardamom.
Mutton should be marinated for a minimum of 30 minutes.
Step Two - Boil ( Josh) till it brings its fat or oil ( Roghan )Take a pan put all pre marinated mutton along with 60-70 ml milk - NO WATER IS ADDED . Cover it and keep on slow fire for one hour .After one hour you will find some oil has floating on top of your dish and mutton got soft .
Step Three - Prepare The Gravy:
Take another large vessel add all items listed below:
150 Grams Desi Ghee.
3 Teaspoons Lemon Juice.
3 Teaspoons Red Chili Powder.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
6 Teaspoons Coriander Powder.
3 Bay Leaves.
4 Green Cardamon.
4 Cloves/Laung.
2 Star Anise.
2 Teaspoons Garam Masala.
1 Cup Fried Brown Onion Paste.
Over medium heat lightly saute all the above to prepare the gravy , saute 3-4 minutes then add the mutton and cook another 5-7 minutes to develop the gravy.Lastly add saffron and milk and cook another 10 minutes over medium fire. When done , turn off heat and allow the dish to rest 5-10 minutes. This was delectable beyond words.
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, 17 August 2017

Masala Chicken Luga Lipta #sikandalouscuisine


800 Grams-1 Kg Chicken.

Spice to be dry roasted and powdered:
1 Teaspoon Black Pepper corn.
1" Cinnamon.
1 Teaspoon Sauf.
1 Teaspoon Jeera
1 Tablespoon Coriander Seeds.
Seeds of 2 Green Cardamon
6-8 Cloves.

Other Ingredients:
2 Tablespoons Hung Curd.
1 Large Onion Sliced - fry till golden brown in ghee , strain and grind to a paste . set aside for later use.
1 Teaspoon Mustard Seeds.
1 Tej Putta.
1 Medium Onion - Chopped.
1.5 Teaspoons Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Kasoori Methi.
1-2 Tablespoons Chopped Dhania.
Juice of One Lemon - Optional
1 Tablespoon Ghee

1. Dry roast the spice and grind to a fine powder , add along with 2 tablespoons hung curd and marinate chicken , set aside for an hour or so.

2. In the same ghee you fried onions in , add tej putta along with mustard seeds then add chopped onion , saute till golden brown .

3. Add the chicken, bhuno over high heat to sear - perhaps 7-10 minutes , reduce heat , cook covered adding a bit of water as and when needed .

4. When chicken is 75 % done , add the onion paste along with ginger and garlic paste  . I also add dried red chiles .Cook covered till done , then add kasoori methi , chopped dhania and lemon juice, adjusting the amount of gravy you would like to have by adding water accordingly .I keep this with a thick gravy.

For that magical touch , add 1 tablespoon of hot ghee over the dish when ready to serve .



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/

Sunday, 13 August 2017

Tandala Thalipeeth #sikandalouscuisine



Karwar is a small town in in Karnataka , south of Goa .The cuisine is thus quite similar to Goan , without influences of the Portuguese which is seen in Goan cuisine . You could say the Karwar Cuisine has retained it's pristine nature and traditional flavors. I chanced upon this fabulous book Karwar Cuisine by Sindhu Dubashashi , its a fantastic read and showcases this little known coastal town of Karnataka's cuisine beautifully.

2 Cups Rice Flour.
 3/4 Cups Finely Chopped Onions.
3-4 Green Chilies Minced.
1/4" Finely Chopped Ginger.
1 Teaspoon Sugar.
Salt.
1/4 Cup Grated Coconut.
Oil

1.Mix all ingredients apart from oil , add water and knead till you get a roti / chapatti consistency dough.
2. On a plastic sheet pat a small ball of the dough to shape into a moderate thick chapatti/thalipeeth .
3. Transfer the thalipeeth to a medium hot pan,pour oil around the thalipeeth, cover with a lid and cook over medium heat 3-4 minutes till it changes color.Flip the thalipeeth, drizzle more oil and cook another 2-3 minutes.
4. You end up with a crisp though soft thalipeeth which is traditionally eaten with ghee or white butter.This was delicious !


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/

Prawn Ambot-Tik / Sour and Hot Prawn Curry #sikandalouscuisine


Recipe Credits - The Essential Goa Cookbook

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

1 Kg Prawns -Clean and keep Tails.
2 Drumsticks Peeled and Cut 1" .
2 Onion Chopped.
3-4 Tablespoons Thick Tamarind Paste.
4-5 Kokum Petals ( Give color and a hint of a sweet balance ).
Salt.
1 Teaspoon Kashmiri Red Chilli Powder ( Color ).

Ambot Tik Paste - Grind With 2 Tablespoon Vinegar.
10- 12  Dried Red Chilies.
1 Tablespoon Garlic Paste.
10-15 Black Peppercorns.
1 Teaspoon Jeera.
1 Teaspoon Ginger Paste.
1/2 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 drum sticks and 2-3 minutes later the prawns , vinegar if needed , cook 2-3 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 later. Drumsticks kind of mellow down the heat with their sweet aromatic juices which infuse the curry as it rests .
 

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, 11 August 2017

Chettinad Scrambled eggs #sikandalouscuisine


​I didn't know such a  recipe existed and was quite sceptical of scrambling this up- I am glad I did , these eggs tasted divine. The recipe is from Chettinad Kitchen , a superb book I chanced upon online and bought .

4 Eggs.
1/2 Teaspoon Haldi.
Salt.
1/2 Cup Finely Chopped Onions.
Chopped Green Chilies.2 Tablespoons Roasted Cashews - I didnt use.
Tempering:
2 Tablespoons oil.
2-4 Curry Leaves - Always tear them to release more aromas .
1 Teaspoon Black Mustard Seeds.
1 Teaspoon Urad Dal.

1.Whip up eggs with haldi and salt - set aside.
2. Heat oil , add all the tempering ingredients . When Dal changes color add onions and green chilies and cook till onions are soft , not colored.
3. Mix in the egg , stirring continuously till eggs are cooked.
Delicious !


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, 9 August 2017

Kathirikai Chutney / Brinjal Chutney #sikandalouscuisine


​This recipe is from Chettinad Kitchen - Food & Flavors of South India by Alamelu Vairavan. Although one could confuse this for a bhartha , once you taste it , you see the differences in flavors . At home we ate this with idli , and some leftovers on toast - YUM !

600 Grams Chopped Aubergine / Baingan​.
200 Grams Unpeeled Chopped Potatoes.​
1 Cup Finely Chopped Onions.
1/2 Cup Chopped Tomatoes.
2-4 Green Chilies - Make a slit.
2 Tablespoons Tamarind.
Salt 
1/2 Cup Chopped Dhania Greens.

Tempering:
3 Tablespoons Oil.
A Generous Pinch of Hing.
4-6 Curry Leaves.
2-3 Dried Red Chilies - Broken.
1 Heaped Teaspoon Mustard Seeds.
1 Teaspoon Urad Dal.

1. Boil unpeeled aubergines and potatoes in minimum amount of water.When tender peel the vegetables , mash them and set aside - I left it coarsely mashed, not pasty.
2. Heat oil , when hot add all the tempering ingredients . When mustard seeds stop spluttering and urad dal is golden add onions , tomatoes and green chilies.
3. When onions are soft , not brown , add mashed vegetables and cook till mixture is well blended - maybe 1-2 minutes.
4. Add tamarind paste , and salt , pour 3 cups warm water mix well , when it comes to a boil , add coriander greens. Cook on low 7-10 minutes.
Bring on the adai , idli , doasi , idiyappam ... or else bread and enjoy this Chettinad special chutney !



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/

Tuesday, 8 August 2017

Kerala Pork vindaloo #sikandalouscuisine



Recipe Credits Prima Kurien
Kerala vindaloo ? Seriously Prima you will have all of Goa up in arms if you take away their beloved Vindaloo I hissed when she mentioned her KERALA VINDALOO recipe ! However it's true  - remember the Portuguese were in Cochin before they moved up to Goa !

When Prima shared this recipe with me , I was skeptical and opted to cook a coorg pork dish instead of her Vindaloo . A few days later she cooked and posted her recipe , one look and I was sold on it , hence this post.
The flavors are sublime - they hit you , subtly. There is no harsh  rawness of vinegar or an overkill of chilies here . Do give this recipe a try , you will not be disappointed. Personally I  can with honesty say without taking away from the delicious Goan version , this is my prefered vindaloo.
Recipe
1 Kg Pork.
3 Onions Sliced.
3 Tomatoes chopped
1 Tablespoon Ginger julienned.
1 Tablespoon Garlic Julienned.3/4 Tablespoon Sugar.5-6 Green Cardamom.
6-7 Clove/Laung.
1" Cinnamon whole 1 + 1 Tablespoon Vinegar.
MASALA- GRIND THE FOLLOWING
1 Teaspoon Black Mustard Seeds.
1/4 Teaspoon Fenugreek.
1/2 Teaspoon Cumin Seeds.
1 Teaspoon Turmeric.
7-10 Red Chillies. (depending on your taste ).
7-8 Garlic Cloves.
Method
1. Fry onions with whole spices till onions are medium brown. Reduce heat add masala and cook gently till oil separates.
2. Add tomatoes, cook till tomatoes go limp , then add in the pork.Saute  for 7-8 minutes,and tip in1 tablespoon vinegar , salt and bhuno well for about 7-10 minutes.
3. Now add 2 Cups water , tightly cover and let the pork simmer on low for an hour. At this stage I set the pork to bake well sealed at 140C for an hour.
4. After an hour , add julienned ginger and garlic. Stir it in. Replace the lid and cook / bake another hour .
5. Open the lid stir in a mixture of 3/4 Tablespoon of sugar & 1 tablespoon vinegar . After 5 minute the pot it off the fire ensuring that the gravy is suitably reduced.
6. Cover open pot with a wire net - we don't put the lid on ! Let it cool down completely. Rest it overnight. Next day it's time for THE BIG O - FoodPorn at it's best.
I use 60% pork without fat and 40% without. Like Prima I too love the fat and  mopping it up with the crusty end of the bread.
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, 7 August 2017

Hydrabadi Masala Chicken #sikandalouscuisine


This is a nice and easy recipe and tastes fabulous , better the next day or a couple of hours later.

​500 Grams Boneless Chicken.
2 Tablespoons Ghee.​

​MASALA -Mix Together All The Ingredients Mentioned Under:​
​2 Onions Sliced Thin.
2" Ginger Minced.
20 Garlic Chopped.
3-4 Dried Red Chilies Broken Into Two.
12-15 Black Peppercorn.
2X1" Cinnamon.
6-8 Laung.
150-200 Grams Sour Curd.
1/2 Teaspoon Haldi Powder.
Salt.

​1. Heat Ghee , when hot add chicken pieces. Sear 5-6 minutes , tip in MASALA , mix , tightly seal pan and cook on low for 20-25 minutes . I baked it sealed in the oven at 170C for 30 minutes.
​2. Open pan , increase the heat and lightly dry up the dish . You arent looking for a gravy here . Delicious !

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/

Sunday, 6 August 2017

Multigrain Bread #sikandalouscuisine


Set Oven 450F / 230C.  Baking Time 30 Minutes . Will yield 3-4 loaves 

This recipe was adapted from a bread posted in The New York Times Cooking . The original recipe used only plain flour , I added bajra , jowar and ragi to regular maida. I also added dried thyme.Bread came out nice and light and tasted great ,though I wasnt too happy with the crust - would have liked it crunchier - maybe next time another 5-7 minutes ?  Here is what I did .


4.5 Cups Flour / Maida.
1/2 Cup Bajra Flour.
1/2 Cup Ragi Flour.
1/2 Cup Jowar Flour.
1 Tablespoon Dried Parsley.
1.5 Tablespoons Dried Yeast.
1.5 Tablespoons Sea Salt. 

1.In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flours and thyme if using , mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

​2. ​
When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. let rest 40 minutes.

​3. ​
Place broiler pan on bottom of oven.
​Preheat 20 minutes , 
Pour one cup hot water into broiler pan and shut oven quickly to trap steam. 
​Place bread to bake and ​b
ake until well browned, about 30 minutes. Cool completely.


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/