Friday, 17 November 2017

Lau - Aam Aadaa Chutney #sikandalouscuisine


Recipe Credits Nandita Amin 
A big thank you Nandita Amin for this recipe - and for making it possible for me to cook this by so generously sending me Amba Mor ! Am very touched by your thoughtful gesture. 
Amba Mor is special as I discovered when I ate a small piece to figure out it's taste profile. At first you get this lovely mellow aroma and a mild taste , then slowly your throat tingles in a nice way !Here is Nandita's recipe - it was delicious - Allow the dish to sit a while for flavors to develop. An amazing chutney.
Lau - Aam Aadaa Chutney (Bottle gourd/Dudhi/Lauki and fresh Turmeric)
About 250 gms Bottle gourd/Dudhi/Lauki, peeled and cut into 1 1/4 inch long and 1/2 thich or so pieces
1 Tablespoon Fresh Ginger.
1 Tablespoon Julienned Fresh Turmeric Root
Tablespoon Julienned Fresh Amba Mor in Gujarati and sort of smells like Mango. It is the root of Curcuma zedoaria
Tablespoon Gur/Jaggery
1/2 Fistful Imli/Tamarind -Soaked in about 1/2 cup of water for 30 minutes and then squeeze out the paste
1/4 Teaspoon Kalonji
1/4 Teaspoon Jeera / Cumin seeds
1 Dry Red Chili
2 TeaspoOn Ghee
Salt To Taste
Heat ghee in a pan/kadhai.
Temper with Kalonji and then jeera.
Add dry red chili and once the colour starts changing add the Dudhi/Lauki pieces and cover.
Once the Dudhi is almost cooked and soft, add julienned turmeric , ginger and Amba Mor.
Once Dudhi is completely cooked add the tamarind paste and a little hot water if needed.
Cook for 8-10 minutes.
Add grated Gur and stir well. Cook another 5 minutes or so.
You can add soaked Kishmish / golden raisins too.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Thursday, 16 November 2017

Hash Brown With Leek & Potatoes #sikandalouscuisine


​You must try this - you could bake it too , a delicious dish to plate and eat . Here is what I did.

2 Leek - Chop keep some green parts too.
1 Red Bell Pepper - Cut medium small as in the photograph.
1/2 Teaspoon Minced Garlic.
2 Potatoes .
Seasoning Pepper , Salt & Dried Thyme.​
​1 Tablespoon Parmesan .​
1 Tablespoon Olive Oil.
1 Tablespoon Butter.

​1. Heat half the oil and butter , add black pepper and garlic .When garlic begins to sweat , not color add leek and bell pepper , add salt and cook on low heat for 8-10 minutes till leek begin to color. Set aside .
2. Grate leek from the largest hole and squeeze out all the water , do this fast as grated potatoes discolor in no time.You remove the liquid to prevent potatoes from sticking to the pan.
3. Add potatoes to the leek mixture , add cheese and thyme. Mix gently.
4. Heat up balance butter and oil , form potato cakes - I used a ring mould , and cook the potato caked undisturbed for 4-5 minutes , they would have formed a ' crust ' . Gently flip and cook another 3-4 minutes.Serve off the pan.

Slow cooking leek and bell peppers is the key - you warm up and develop their delicious juices and flavors and that's what makes this dish so special.


Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Wednesday, 15 November 2017

Sarson Aur Ghia ki Subzi #sikandalouscuisine


Winter means lots of beautiful Sarson Sag from the farm , but there is only that much saag you can make - so I came up with this combinaion of using sarson leaves with ghia - was it delicious !

2 Cups Chopped Sarson Leaves - Retain tender stems.
1.5 Cups Chopped Ghia.
1 Large Onion .
2 Tomatoes Coarsely Pureed.
1 Heaped Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1/2 Teaspoon Haldi.
Chilies To Taste.
2 Teaspoons Dhania Powder.
1 Teaspoon Jeera.
2 Tablespoons Mustard Oil

1. Boil sarson greens in hot water for about 3-4 minutes , drain and squeeze out all water.
2. Heat oil , when smoking hot add jeera and after that onions.Lightly brown onions.
3. Now tip in all masalas , ginger , garlic and tomatoes . Cook till you see oil.
4. Add Ghia , cook ghia on high for 2-3 minutes , then reduce heat , add boiled sarson , stir well and cook another 10 minutes on low till ghia is soft.
You get a nice subtle kick of sarson flavors here , this combination tasted delicious !


Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Tuesday, 14 November 2017

Lemon Herb Sole on Beet Puree #sikandalouscuisine


This is one of the few dishes cooked by me that I am very proud of ! The concept , execution , flavors all worked out beautifully . It was a total winner.

Beet Puree:
2 Roasted / Boiled Beetroot - Peel and cube.
1 Tablespoon Olive Oil.
2 Tablespoons Balsamic Vinegar.
1 Teaspoon Chopped Garlic.
Salt & Black Pepper.

​Heat olive oil , add beetroot along with garlic , salt and pepper , cook for 3-4 minutes , beetroot will turn a lovely dark color. Now deglaze and caramelized with balsamic vinegar  , cook covered on low for another 3-4 minuts. Lightly mash.

Lemon Herb Fish :
2 Small Fillets Sole - Marinate in 1/2 teaspoon garlic paste , 2 teaspoons lemon juice , salt & pepper - keep salt low as you are adding cheese to the crumbs.

The Crust Mix:
4 Tablespoons Breadcrumbs.
1/2 Teaspoon Lemon Zest.
1 Tablespoon Parmesan Cheese.
1 Tablespoon Chopped Coriander Greens- Use any fresh herb.
Salt & Pepper.

​Method:
1. Panfry fish 2 minutes till soft. Coat thickly with the crumb mix and brown under a pre heated grill for 2-3 minutes to color the crust.​
2. Serve Fish on warmed up beet puree with some greens on the side .


Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Monday, 13 November 2017

Matra Salad #sikandalouscuisine


A popular and healthy ' chat ' we make at home as I am sure this is made in many homes in different ways. Normally we make it wet to be eaten with kulchas , and sometimes like this as an oil free salad.

There is no fixed recipe , or fixed ingredients as such  , keep it simple and it works deliciously.

Step 1:
2 Cups Dried Yellow Peas ( not chickpea ).
1 Bay leaf.
2 Black Cardamom.
Soak Matra 6-8 hours with cardamom and bayleaf , next day pressure cook one whistle , drain and cool . 

Step 2:
1 Large Onion Chopped.
1 Large Tomato Chopped.
3-4 Green Chilies Minced.
1" Ginger - Chopped.
Lots of Dhania Greens
Salt
Lemon Juice To Taste.

Step 3:
Mix all ingredients , adjust sour spice and salt . You can retain and bite in Matra or give it a mash - that's up to you. Serve this at room temperature or chilled - delicious , oil free and a perfect snack at anytime . I can and often do make a meal out of this.

Atul Sikand

DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/