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 

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 

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 

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.

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 

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
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 

Sunday, 12 November 2017

Beet & Orange Salad #sikandalouscuisine

A bowlful of happiness - beautiful flavors and colors come together to create this delicious oil free salad . No fixed recipe - here is what I did.

1. Wrap beet in foil and roast in oven till done , or boil them.Cool peel and cube.
2. Some leek , cut in 1" pieces and allowed to char in a greased pan.
3. Roasted Walnuts.
4. 1 Orange - Clean and remove segments. Leave half the segments whole. Lightly crush the other half adding salt to it- that makes your dressing .
5. Feta Cheese.
6. Some lettuce Leaves.

Make a dressing of 1 teaspoon minced garlic , salt , pepper and some lemon juice. Toss your beet in this , allow them to pickle for 15-20 minutes.
Take a bowl , add lettuce , on that pour some crushed oranges .Now simply add the rest of the ingredients to the lettuce , drizzling remaining crushed oranges.
Enjoy a delicious bowl of health and happiness !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Saturday, 11 November 2017

Eggplant Shakshuka #sikandalouscuisine

Eggplant shakshuka is a labour of love, a slow dish that is not to be rushed , allowing its sauce to slowly release it's flavors. In this traditional Middle Eastern dish, a thick, chunky tomato and eggplant sauce serves as a bed for perfectly-cooked eggs. There are versions with whipped yogurt too.
A breakfast food in Israel , shakshuka a perfect kick start to the day with its flavors , colors and spice , today this is commonly served as main course. A perfect mal in a skillet .

I read up many  versions of this dish including with red bell peppers , greens and no aubergines . I had bok choy which I added in though it wasnt a part of any recipe I read.

1 Large Onion / A few Spring Onions  - I used both.
1 Cup Chopped Eggplant - I used green and purple varieties.
1 Cup Tomatoes- Cut in chunks.
1 Heaped Teaspoon Chopped Garlic.
1 Teaspoon Cumin Powdered.
Black Pepper.
Chili Flakes To Taste.
2 Bok Choy Chopped.
1-2 Eggs.
Feta Cheese - Optional.

1. Heat olive oil , add in onions , allow them to cook slowly , browning some.Half way add in the garlic.
2. Add eggplant , cook low covered for 15 minutes , then add in all the spice and tomato chunks.Season with salt.
3. Slowly allow the sauce to cook covered until tomatoes break down into a chunky sauce - this took another 15 minutes and it cooked covered undisturbed.
4.Taste - adjust , then make a dent in the sauce , drop in an egg , dot the surface with feta if using and cook covered till you get the desired doneness of the egg. 
5. Give a twist of lemon over the dish , sprinkle with cilantro or preferably parsley and serve with some crusty bread and yogurt on the side.

A brilliant dish !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine 

Friday, 10 November 2017

Barramundi / Behkti in Banana Leaf #sikandalouscuisine

This recipe is light in oil and spice - keeps it healthy and equally important  the beautiful flavors of Barramundi / Behkti arent lost to chili and spices.

150 Grams Fillet Cut in two pieces , lightly apply halsi and set aside while you prep the topping :

​5-6 Large Button Mushrooms Chopped.
3-4 Spring Onions - Retain some green parts , chop.You can use regular onions too.
1 Medium Tomato Chopped.
1/2 Teaspoon Garlic Chopped.
1 Level Teaspoon Rai Seeds.
Crushed Black Pepper.
1 Tablespoon Chopped Dhania.

1. Heat 1 teaspoon oil , splutter rai , then tip in black pepper and garlic. After 20-30 seconds add tomatoes and onions .Toss around for a minute , now add in mushrooms and salt . Raise heat to max , cover.
​2. Cook 1-2 minutes , mushrooms will begin to release their juices , remove lid , add in dhania greens , and take off heat .You arent looking to make a subzi , so keep everything underdone with a bite , but dry!
3. Lay fish on banana leaf , generously top with mushroom mix , wrap the leaf and secure with a string and bake for 20 minutes at 180C. Alternatively place fish with topping on a pan and cook on gas with a lid.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Thursday, 9 November 2017

Potato Peas & Burnt Onion Mash & Tikkis #sikandalouscuisine

I saw Jamie Oliver make a similar potato and pea mash and loved it for the rustic treatment he gave the mash - not pasty but coarsely mashed . I took his concept , added in spring onions - some charred and we made these tikkis . The mash potatoes itself make a wonderful side dish too .

3-4 Unpeeled Potatoes - Chop.
1/2 Cup Shelled Peas - Or more.
4-5 Spring Onions.
Dhania Greens
1 Teaspoon Minced Garlic.
Salt & Pepper Seasoning.
2-3 Tablespoon Cheese.
1 Egg White Whicked.
Bread Crumbs.

1. In minimum water boil potatoes - don't bother peeling them .When potatoes are 75% done add peas. When done add a 1 tablespoon of olive oil , salt and pepper and coarsely mash up a few times.
2. Meanwhile heat olive oil , add garlic and half the chopped spring onions , when they begin to char , add in the rest. The idea is to have some burnt , some simply cooked spring onions.
3. Mix spring onion into mashed potato , add cheese and dhania greens , taste.
4. Now either you serve this simply as a delicious potato pea and onion mash or you shape tikkis , dip in whisked egg whites , coat lightly in breadcrumbs and shallow fry.

This changes how I now view mashed potatoes - no more pasty gooey gook for me !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Wednesday, 8 November 2017

Quinoa Cookies #sikandalouscuisine

Preheat Oven 175C Bake 20-25 Minutes.

I had some boiled quinoa in the fridge to make a salad , when I decided to make cookies using it.Some google and some imagination and here is what I baked .

These cookies wont win any beauty contest for sure - but the taste is yum ! They remain soft with a chewy bit and are delicious.

1 Cup Boiled Quinoa.
1 Cup Roasted Semolina.
2/3d Cup grated Coconut.
1 Cup Brown Sugar.
3/4th Cup Crushed Assorted Nuts.
1 Cup Banana Apple Puree - I used 2 bananas 1 apple.
1 Teaspoon Baking Powder.
1 Teaspoon Baking Soda.
A pinch Cinnamon Powder.
A pinch Salt.
2 Egg whites

1. Mix all the ingredients , just enough to bring them all together .
2. Drop by the spoonful on a prepared baking sheets keeping a distance.
3. Bake till done. Allow to cool on the rack a few hours.
Oil free , fruity , gooey and delicious !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Monday, 6 November 2017

Dum Parwal #sikandalouscuisine

​This recipe is a pinch from here and a bit from there . Basically I was looking to cook parwals lightly and borrowed heavily from a Kashmiri recipe I guess . 
I didnt think with such little oil I would get such delicious results. Curd cooked slowly added tanginess 
​and released some fat ​
which enhanced flavors even further.Here is what I did , and I quite loved what happened under ' dum ' !

8 Tender Small Parwal.
1 Potato.
1/2 Teaspoon Haldi Powder.
1/2" Chopped Ginger.
2-3 Laung.
​1 Teaspoon Ghee.
​1/2 Cup Whisked Curd.​ 
1/2 Teaspoon Jeera Powder.
1/2 Teaspoon Sonth Powder.
1/2 Teaspoon Garam Masala.
Generous Pinch Kasoori Methi.
Pinch of Hing.

​1. Scrape Parwal.Cut lengthwise into 4 , remove any tough seeds.
2. Peel and cut potato like parwal.
3. In little water add parboil parwal and potatoes. Drain and set aside.
​4. Heat ghee , add laung , hing and ginger , 30 seconds later haldi , mix and tip in  parwal and potatoes. Add salt , lightly saute for 2-3 minutes.
5 Mix all other ingredients with curd , add 1/4 cup water to that ,pour over parwal alu, gently shake the pan to spread.Cover tightly ( I used a heavy cast iron le creuset which allows no steam to escape ) and cook on low under ' DUM ' for 12-15 minutes .

I made this dry - you could add 1/2 cup water at the end and get a slight gravy too .
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Saturday, 4 November 2017

Millet Khichdi #sikandalouscuisine

Derived from the Sanskrit word khiccha , Khichdi is a key part of an Ayurvedic diet. It is also given as bhog to the Gods. Khichdi in some form or another is made throughout and doesn't necessarily have to have rice, sabudana khichdi being a common example. Anglo-Indians add smoked fish to it and make it a kedgeree. Hyderabadi Muslims created khichdi keema . From the South we have bisi bele bath and pongal , not quite Khichdi but close enough.

I experimented with Millets and much to my delight this Khichdi tasted even more delicious than the rice version I am used to eating. Millets are very healthy - and we are lucky to have a huge variety readily available throughout India . Here is what I did:

1/2 Cup Millets.
1/2 Cup Dal.
1 Teaspoon Mustard Seeds.
1 Teaspoon Minced Ginger.
Chopped Chilies.
A Pinch of Hing.
5-6 Tablespoons Chopped Assorted Vegetables - Clean out the fridge !
1 Teaspoon Haldi.

1. Soak millets adding some salt for an hour.
2. Soak dal adding some haldi and salt in another container for an hour.
3. Boil dal and 5 minutes later add millets.Cook together till dal is 80% done - say another 5-7 minutes .Strain and set aside.
4. Heat ghee , splutter mustard seeds , then tip in ginger . Next add the haldi , hing and chilies and lastly vegetable. As vegetables are all tiny sized they will cook around the same time.
5. Now add millets and dal , stir well adding water as needed and cook to marry flavors , adjusting accordingly.
6.At the end I stirred in a fistful of chopped dhania greens and took the dish off the fire with a generous dollop of ghee and sprinkle of fried onions and curry leaves.

Make this wet or dryish as I have , it will taste delicious either ways.
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Friday, 27 October 2017

Teriyaki Chili Prawns #sikandalouscuisine

This recipe is no recipe as such - just squeeze out some #Veeba sauces and you have the most amazing dish ! Go with the flow , taste along , and when you are satisfied with the taste of the sauce you add the prawns in. 

If you want , use mushrooms , fried potato cubes - or fish . This is a totally go with the flow type of recipe . 

6-8 Large Prawns
1/2 Teaspoon Coarsely Crushed Black Pepper.
1 Teaspoon Chopped Garlic - Add more it can't hurt .
2 Dried Red Chilies.
3-4 Green Onions - Dice up till half the green part.
3 Tablespoons Veeba Teriyaki Sauce.
2 Tablespoons Veeba Piri Piri Sauce.
1 Tablespoon Soya Sauce.
1 -2 Teaspoons Vinegar.
1 Teaspoon Sugar.
Oil - I used sesame oil .

1. Heat oil , add dried red chilies , crushed black pepper and garlic. Saute a minute on low then add the white parts of the chopped green onion , cook another minute - you arent looking to brown anything , just to soften them.
2. Add Veeba sauces , sugar , soya sauce and vinegar . Add 60 Ml water , cook covered for a minute on low heat to marry flavors.  
3. Taste and adjust flavors at this stage. When satisfied , splash another 60 ml water , increase heat and tip in prawns , cook 2 minutes on each side coating the prawns with the sauce.Add minced onion greens , give a final stir and your prawns are done - sticky , spicy , a hint of sour and sweet and totally delicious !

Happiness is just a squeeze away when you have #Veeba ! How simple is that !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 

Administrator  & Owner Sikandalous Cuisine 

Wednesday, 25 October 2017

Ganth Gobi Kababs #sikandalouscuisine

Why didnt I think of making these earlier ? They came out so delicious . And seriously , why do we boil this delicious vegetable ? Do try these kababs , they are yum.

​3-4 Ganth Gobi / Kohlrabi .
​1 Potato.
​3 Tablespoons Chopped Onions.
1 Teaspoon Minced Ginger.
1 Teaspoon Minced Green Chilies - Or to taste.
1 Teaspoon Jeera Powder.
Torn Curry Leaves.
3-4 Tablespoons Chopped Dhania Greens.
2-3 Tablespoons Red Bell Peppers - Optional.
1 Egg Whipped.

1. Peel and grate raw ganth gobi from the big hole.
2. Boil , peel and mash potato.
3. Heat oil , add torn curry leaves , jeera and hing. Then tip in ginger and green chilies. 30 seconds later add onions and grated ganth gobi.
4. Cook on high heat for 1-2 minutes , no longer . You want to retain the bite in the grated ganth gobi.Add salt , and take off heat.
5. Add mashed potato and dhania greens to cooked ganth gobi - ENSURE volume of potato is 1/2 of the ganth gobi or less even , not more. We are using potato only to hold the kabab together , we don't wish to eat a potato tikki ! 
I also added diced red bell peppers ( after ganth gobi was taken off the fire) for color and a bite , but this is purely optional .Mix lightly , don't make it all a mashy paste.At this stage taste and adjust flavors.
6. Form your kababs , dip them in the egg wash , roll them in breadcrumbs and fry till colored.As everything is already cooked , you are only trying to bind and get color on the crumbs - don't overcook , you want mixture within to retain its texture and flavors .

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Sunday, 22 October 2017

Masala Fried Fish #sikandalouscuisine

Sharing a standard recipe we use for masala fish / chicken , it's foolproof and comesout yum . Although I love chilies , here I keep the heat level medium so as to not kill the flavors of the fish used.

400 Grams Fish Steak Cut - Use Katla / Rohu / Kingfish etc on the bone or boneless.
2 Tablespoons Thick Hung Curd.
2 Teaspoons Roasted Besan.
1 Heaped Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Dhania Powder.
1 Teaspoon Red Chili Powder.
1 Teaspoon Kashmiri Mirchi Powder - Color.
1/2 Teaspoon Crushed Ajwain Seeds.
A Pinch of Kasoori Methi
1 Tablespoon Mustard Oil.

​Marinate fish in the above for 1-2 hours. ​Fry in 2 Tablespoons mustard oil preferably , turning once after 2-3 minutes on each side . A squeeze of lemon brings it all together beautifully when serving .

You can bake it in the oven , or preferably cook in a tandoor. The easy way out is a frying pan which is what I did. This was delicious .​ 

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Saturday, 21 October 2017

Ganth Gobi Dry Curry #sikandalouscuisine

Ganth Gobi / Knol Khol tastes delicious raw . I discovered while cooking this recipe , as you cook it , you heat up and extract its delicious juices - which is why I recomend a good 10-12 minute long cook though it would be ready in 5 minutes too.

500 Grams Ganth Gobi / Knol Khol.
6-8 Tablespoons Arhar Dal
Sesame Oil.
The Tempering :
2 Teaspoons Mustard Seeds.
1 Tablespoon Grated Ginger.
A Pinch of Hing.
Broken Red Chilis To Taste.
1/2 Teaspoon Haldi Powder.
4-5 Tablespoons Grated Coconut.
Curry Potta.
Green Dhania.
2 Teaspoons Lemon Juice 
3-4 Slit Green Chilies.

1. Boil dal in minimum water - keep dal firm , al dente.
2. Peel and chop ganth gobi retain and chop tender leaves.
3. Heat oil , splutter mustard seeds , then tip in curry leaves , ginger and hing along with broken chilis and haldi .Saute a minute.Add ganth gobi and leaves. Increase heat and cook covered 6-7 minutes , bhunoing it till leaves are done and ganth gobi looks well seared , you may need to splash water periodically. 
4. Lastly add dal , green chilies and coconut , cook another 4-5 minutes , take off heat adding lemon juice and green dhania.
Light and delicious !

Adjust the amount of dal and coconut . Cooking time will vary depending upon how tender ganth gobi is . 
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Friday, 20 October 2017

Mooli Ki Subzi #sikandalouscuisine

500 Grams Mooli .
1 Teaspoon Crushed Black Mustard.
Mustard Oil
1 Teaspoon Ginger paste.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder.

​1. Scrape mooli dice into cubes.
2. Coarsely chop all the leaves.
3. Heat mustard oil , splutter crushed mustard seeds , add ginger  and 30 seconds later add moli , saute for 2-3 minutes only , now add the spice . Mix well , and a minute later tip in mooli leaves.
4. Increase heat and cook covered for 4-5 minutes​ . Don't overcook - mooli should have a bite . 

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 

Thursday, 19 October 2017

Barramundi ( Bekti ) Roasted With Indian Spice #sikandalouscuisine

While we were discussing a different approach to cooking Barramundi / Bekti , Prima came up with this brilliant idea of using Panch Phoren , differently . We added  garlic and green chiles and the result was a deliciously flavored Barramundi / Bekti which you could bake at 200C for about 10 minutes or pan fry 3 minutes on each side.

250 Grams Boneless Barramundi / Bekti.
Spice MIx:
1/4 Teaspoon Black Mustard Seed.
1/4 Teaspoon Fennel / Sauf Seeds.
1/5Th Teaspoon Methe Seeds.
1/4 Teaspoon Kilonji.
1/4 Teaspoon Jeera.
Coarsely grind the above spice .

1-2 Green Chilis Paste.
4 Flakes Garlic.
1/4 Teaspoon Haldi
1 Tablespoon Mustard Oil.

1. Score the fish with semi deep lines to make large diamond cuts for marination to seep through - ensuring the fish remains fully intact.

2. Make a paste of all the ingredients , marinate the fish for about 30 minutes. 

3. Heat a pan , place a sprig of curry leaf and green chili , place the whole fillet on that . Pan fry 2-3 minutes on each side . As you already have oil in the marination , you don't need to add any more.A twist of lemon juice brings it all together beautifully .

4. Alternatively you could bake the fish at 200C till done , grilling it the last 2-3 minutes.

A fabulous idea Prima - Panch Phoren at a different level.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine