Tuesday, 16 January 2018

Thai Curry Fish Custard / Hor Mok #sikandalouscuisine.

Makes 3-4 servings
Bake at 180C for 15-20 minutes.
This recipe is inspired by a pinterest post I saw and loved. I adapted a bit and am thrilled by the outcome . If you have access to banana leaves , do use them to line your ramekin , the original post had cups made out of banana leaves , which I found too tedious though it looked impressive. 
Here is my version of Thai Curry Fish Custard .
250-300 Grams Firm Fish Fillets - I used Sole.
1 Large Egg.
2 Tablespoons Thai Red Curry Paste - I used store bought.
1 Tablespoon Palm Sugar.
150 Ml Coconut Milk + 2 tablespoons.
2 Teaspoons Fish Sauce.
15-20 Basil Leaves.
A Few Strips of Red Chili For Decoration- Adapt using tomato.
2-3 Tablespoons Coconut Milk.
1 Tablespoon Rice Flour.

1. Cut chilled raw fish into bite size pieces , divide into two portions.
2. Blend on portion of chopped fish with Thai curry paste , fish sauce , lots of basil leaves , palm sugar and the egg . Blend to a paste.
3. Add in coconut milk , the balance chopped fish , balance chopped basil leaves. Your mixture should be of a dropping consistency , if too thik add some milk/coconut milk.
4. Prepare your ramekins , line the bottom and sides with banana leaves if using , and spoon in fish custard.5. Prepare topping by mixing rice flour with 2-3 tablespoons coconut milk , ensure no lumps and top the fish custard with that . Decorate with sliced red chili/tomato skin and basil leaves.
6. In a large oven proof dish add water halfway , place ramekins and bake 15-20 minutes till done.
Tasted divine , and looked great too .

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

Saturday, 13 January 2018

Gur Ka Halwa #sikandalouscuisine

Recipe Credits Marut Sikka
Happy Lohri friends ! Wish you a very prosperous year ahead and all good always cross your path .
I have cooked and eaten many Gur Halwas - never this way . The technique used by Marut here is interesting , and that's what attracted me to this recipe. Semolina isn't bhunoed directly , but is soaked in water first and then sauteed. At first it feels lumpy so you keep working on it, but after water dries up you get a superb crumbly texture. This halwa has hints of sweetness which is what I really like . I added in a touch black pepper which I love in sweet . A delicious halwa ! Marut this was delicious !
Members who live in Delhi/NCR will be familiar with Marut Sikka's brilliant restaurant Delhi Club House .
2 1/2 Tablespoons Ghee
1 Cup Semolina - Soak in 1 cup water water for 20 minutes .
50 Grams Gur - Soak in 1 cup water.
1/2 Teaspoon Cardamom Powder.
A Generous Pinch of Saffron.
50 Grams Sliced Pistachios.
50 Grams Sliced Almonds.
4 Tablespoons Shakkar or Brown Sugar.
1. Heat ghee in a heavy bottomed vessel, add the semolina and roast till it turns light brown . Bhunoing will take time , you will have to put in some efforts here !
2. Add the jaggery water and brown sugar , also add saffron and half of the dry fruit and continue stirring till the halwa reached desired consistency.Garnish with the balance dry fruit . Yum !
Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket#sikandalouscuisine #veebaasianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
Follow Me on Instagram https://www.instagram.com/atul_sikand/

Thursday, 11 January 2018

kaleji Ko Bhutwa #sikandalouscuisine

This is a Nepali recipe , and a delicious way of cooking liver. This tastes better a few hours later when the flavors steep in . Cooking time will vary depending upon whether you are using chicken or mutton liver and how big your liver is cut.

500 Grams Mutton Liver
3 tablespoons Mustard Oil.
1/4 Teaspoon Methe Seeds.
1/2 Teaspoon Ajwain.
1/2 Medium Onion Minced.
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon Timur Powder or Garam Masala - Optional.
Make a paste :
1 Tablespoons Garlic Paste.
1 Tablespoon Ginger paste.
2 Teaspoons Dhania Powder.
Red Chili Powder.

​1. ​
Cut the 
 into small size pieces 
​- Soak in milk for 20 minutes or vinegar water . Wash well after draining.

​2. ​
Smoke mustard oil throw in the methi seeds ( they will get dark in a few seconds ) and immediately the ajwain.  
 add the onions . When onions are almost dark brown add 
​liver , haldi​
 and salt . 

​3. ​
o' ( 
 ) the 
 on a medium high flame  till it changes color and gets a bit dark , bhuno well scraping the bottom and evenly cooking the 
​liver , splash water as needed
​ When the liver is half cooked
 add about 100 ml of water and cook covered over medium heat till the 
 is 90 % done.

Tilt the wok to a side to get the oil to 
one side into which you pour the paste . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the 
 , add the red chilli powder and cook covered over low till the oil separates .
​ ​
When the
​ liver ​
is nicely cooked add timur
​ / garam masala ​
 ( if you are using ) , cook another minute to blend in . Your 
​Kaleji Ko ​
Bhutwa is ready !

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

Monday, 8 January 2018

Kashmiri Haak #sikandalouscuisine

After seeing Monica and Sanjay Rainas Haak Saag posts I got this bug to make it . Fortunately INA Market in Delhi is always well stocked with exotic veggies and I got a healthy lot of Haak from there . I also got Badi/Var tikki from the same market . You need to specify garlic or non- garlic variety (Kash Pandits use non-garlic ) Moreover, beware the red colour the commercial variety may impart to your food.

Recipe Credits Meenakshi Tikkoo Bhujwala - The recipe as written out by her .

Ingredients: 1 kg fresh 'haak' leaves
2 "karchhi" mustard oil (figure that out)
10-15 ginger juliene
1/2 tspn heeng powder
4-6 whole dried red chilly
1 Kashmiri "suchwari" or "badi/vari" masala (This is a flat tikki with garam masala in an urad daal base) or a pinch of garam masala
1. Wash very thoroughly,Chop off & discard the thick stems,(can retain some tender ones, but peel them to remove the skin/'knots')and roughly chop the large leaves into 2 or max 3 pcs. leave the tiny ones whole.
2. Heat the oil and throw in adrak, heeng and dried red chilli adding salt. Add the haaq and turn it .around. Add a cup of water. Cover with lid and cook till tender. 
3. At the end crush/grind the vari masala and check if it needs more water. The locals like it with lots of water since they eat it with rice.
Like all traditional food recipes, every home has its minor variations so it may differ from other more traditional recipes.
There's no rocket science to it. Enjoy all winter...hard to find in summer. Meena also mentioned that if the badi/vari masala tikki isnt available , use a pinch of garam masala- but good without it as well.

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

Sunday, 7 January 2018

​Quinoa Salad #sikandalouscuisine​

​ ​from the Middle East was the inspiration for this salad where I substituted bulgar wheat with red quinoa - the results were delicious and this was my breakfast two days running till the bowl was empty !

A go with the flow recipe , change quantities to suit your palate , add , substract ingredients as per choice . Here is what I did .

1.5 Measuring Cups of Cooked Red Quinoa.
2 Tomatoes - Remove seeds - 
Chopped Pea Size.
1 Onion - Chopped Pea Size.
1 Teaspoon Chopped Garlic.
5-6 Tablespoons Chopped Parsley / Dhania 
​Minced Green Chilies To Taste.
Lemon Juice To Taste.
2 Teaspoons Extra Virgin Olive Oil.
1/2 Teaspoon Lemon Zest.
5-6 Tablespoons Pomegranate Seeds.
Mustard Microgreens

1. Soak Quinoa in hot water for about an hour , then boil till done .
2. Drain quinoa , and while quinoa is warm add all ingredients except for microgreens.Cover allowing the gentle residue heat of quinoa to warm up all ingredients added in , which allows their flavors to develop too.Leave covered till you are ready to eat .
I ate this at room temperature - Delectable !

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