tag:blogger.com,1999:blog-59325139688112991672024-03-18T21:17:21.412+05:30Sikandalous CuisineI am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Big time into nature and animals - and yes there is a fun side too waiting to be discovered !
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Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.comBlogger2030125tag:blogger.com,1999:blog-5932513968811299167.post-88088731459268810152024-03-15T12:14:00.001+05:302024-03-15T12:14:18.590+05:30 Marinated Bocconcini #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8X7u-nmkU9uPVcT2wX9Fcbfqd8iA3DFJLWerl0kHHHXFUcyZlT33iQlKf6hWE9gvsYZEQfex-DRBNS5v3hO_FlrkGwe4uF1Vj5JRWr0rlhxHAQhyLarpHjx_v2fYF6I323l6HoSHQaEVUhFDXy_yGSPEkZ5_3oRx8TXSifbXWupnfubG1ixAPTUvzgIt/s5712/Marinated%20Bocconcini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5712" data-original-width="3772" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8X7u-nmkU9uPVcT2wX9Fcbfqd8iA3DFJLWerl0kHHHXFUcyZlT33iQlKf6hWE9gvsYZEQfex-DRBNS5v3hO_FlrkGwe4uF1Vj5JRWr0rlhxHAQhyLarpHjx_v2fYF6I323l6HoSHQaEVUhFDXy_yGSPEkZ5_3oRx8TXSifbXWupnfubG1ixAPTUvzgIt/s320/Marinated%20Bocconcini.jpg" width="211" /></a></div><br /><p></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">A simple and absolutely delicious flavourful way to liven up your salads or create some special appetisers using these yum babies. No fixed rules , go with a good extra virgin olive oil , adding ingredients as - add chili flakes , minced garlic , minced sun dried tomatoes , parsley diced fine ,dried oregano , a sprinkle of lemon juice to create a dressing .</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Keep flavours strong and on the higher side. Bottle some bocconcini , pour in the dressing , no need to submerge them. You can eat them 10 minutes later , or a few days , that's when they taste best.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">To give an idea on ingredients and quantities, here is what I did:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">200 Grams Bocconcini.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">120 Grams Extra Virgin Olive Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Heaped Teaspoon Minced Garlic.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoons EACH of Minced Basil & Parsley.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Teaspoons Minced Sundried Tomatoes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon Mixed Dried Herbs.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Seasoning- Salt , Pepper & Chili Flakes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon Lemon Zest.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Lemon Juice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Mix it all well , pickle / marinate bocconcini. Cover & Refrigerate.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1710565364505000&usg=AOvVaw3afsepqOKuSDuCxBK1Qu9y" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1710565364505000&usg=AOvVaw3Vb8pONnwWbpWZUJfifjNu" href="https://www.blogger.com/blog/posts/5932513968811299167" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1710565364505000&usg=AOvVaw1EOLh88vj4i2gSlYyFCEnx" href="https://www.instagram.com/atul_sikand/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><div style="color: #222222; 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border-style: none; border-width: 0px; box-sizing: border-box; color: #1155cc; cursor: pointer; display: inline; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#bocconcini</a><span style="color: black; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"> </span><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/marinatedbocconcini/" role="link" style="animation-name: none; border-style: none; border-width: 0px; box-sizing: border-box; color: #1155cc; cursor: pointer; display: inline; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#marinatedbocconcini</a><span style="color: black; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"> </span><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/freshcheese/" role="link" style="animation-name: none; 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border-style: none; border-width: 0px; box-sizing: border-box; color: #1155cc; cursor: pointer; display: inline; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#freshherbs</a></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-65619706973547040492024-03-13T19:10:00.001+05:302024-03-13T19:10:12.276+05:30 Unpacked Nasi Bungkus #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUCaB5vhAQeFEArCElz8rjp43EgTuPfeCIaT6-bB2K545oB7pKZDQnm7MRDWa-qlPA0uAwz-qBnn7lBBB21mnhyphenhyphenMisUGgfe-85WsTwSc5TjL0BJ-Iq-hdXNV3jl_BdpZm1Dk_EQifpbug-JBKJluRGOvTXXBkx5TTDh91wJMxXgE00532BLs4wMsBF7Vp/s4568/%E2%80%8BU%E2%80%8Bnpacked%20Nasi%20Bungkus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4568" data-original-width="4191" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUCaB5vhAQeFEArCElz8rjp43EgTuPfeCIaT6-bB2K545oB7pKZDQnm7MRDWa-qlPA0uAwz-qBnn7lBBB21mnhyphenhyphenMisUGgfe-85WsTwSc5TjL0BJ-Iq-hdXNV3jl_BdpZm1Dk_EQifpbug-JBKJluRGOvTXXBkx5TTDh91wJMxXgE00532BLs4wMsBF7Vp/s320/%E2%80%8BU%E2%80%8Bnpacked%20Nasi%20Bungkus.JPG" width="294" /></a></div><br /><p></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Rati had posted Nasi Bungkus , the dish reminded me of something similar I used to eat in Bali , 20 odd years ago . Nasi bungkus simply means takeaway rice, or wrapped food for on the go. In Bali you see locals eating a Nasi campur, usually wrapped in a banana leaf and a waxy type of paper.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">I wanted to cook Rati's chicken, however the process of making packets was a bit too complicated for me . I simplified the recipe , cooked chicken as per recipe and served it with fragrant rice - the result was a delicious dish.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">300 Grams Boneless Chicken - Thigh pieces cubed small.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 Star Anise.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1" Cinnamon.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Grind Together:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">10 Shallots.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">6- 8 Red Chilies - Adjust.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">5-7 Cloves of Garlic.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1" Ginger.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Tomato.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 " n Galangal.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1" Fresh Turmeric.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Lemon Grass -Only the bottom part of the stalk, chopped fine.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Tablespoon EACH of Coriander and Cumin Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">5 -7 Roasted Cashew Nuts.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1. Heat 2 tablespoons of oil ,add cinnamon and star anise , when aromatic add the paste, sauteing till fragrant and oil can be seen.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2. Tip in chicken , saute over high heat for 3-4 minutes , reduce the heat , cover and cook till done.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3. Lastly add 1/2 cup of coconut milk , simmer cooked chicken in it for 4-5 minutes or until oil separates, and you are left with a very thick gravy. Serve with rice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Administrator & Owner of Sikandalous Cuisine </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1710422967231000&usg=AOvVaw0O6tqkzW0PZLSm_Ivv9Noq" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif; font-size: small;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1710422967231000&usg=AOvVaw1_1NZXR4aNbbCxZYlgOho7" href="https://www.blogger.com/blog/posts/5932513968811299167" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif; font-size: small;" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Follow Me on Instagram </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1710422967231000&usg=AOvVaw0y0Tc5YMZJst5Mv1WORamT" href="https://www.instagram.com/atul_sikand/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif; font-size: small;" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-15350703965460748512024-03-12T18:27:00.005+05:302024-03-12T18:27:42.592+05:30 Idada / White Dhokla #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4GK61gVkfLj0qBlLTNcjFHXZutdMWZOKv8oE84DRixNnQxOi1__iIbnSUDuvlK6IyHo0z0DX-chocDbTxypa1wR98JwrzGT17N33PWopx3wJnBXj0UI72TPmj0bZWApx56cQ3ZjFAOv6rtwcdb8SOhAOuvL134hb9p0C9rfS9EQN96B2f4PEEuFmOn7k/s4032/White%20Dhokla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4GK61gVkfLj0qBlLTNcjFHXZutdMWZOKv8oE84DRixNnQxOi1__iIbnSUDuvlK6IyHo0z0DX-chocDbTxypa1wR98JwrzGT17N33PWopx3wJnBXj0UI72TPmj0bZWApx56cQ3ZjFAOv6rtwcdb8SOhAOuvL134hb9p0C9rfS9EQN96B2f4PEEuFmOn7k/s320/White%20Dhokla.JPG" width="240" /></a></div><br /><p></p>Recipe Credits Chef Sanjyot Keer<br />Soft fluffy and super delicious - these dhoklas are very addictive. Chef shares his special chutney recipe too, which goes perfectly with these dhoklas.<br /><b>Ingredients:</b><br />1/2 Cup Urad Dal.<br />1.5 Cups Kolum Rice.<br />1/2 Teaspoon Methi Dana.<br />1/2 Cup Poha.<br />2 Tablespoons Sour Curd.<br />1/2 Cup Water.<br />1/4 Teaspoon Hing.<br />1 Teaspoon Sugar.<br />1.5 Tablespoons Ginger Chili Paste.<br />2 Tablespoons of Oil.<br />1/4 Teaspoon Baking Soda.<br />Salt.<br />Oil - For brushing.<br />Crushed Black Peppercorns.<br /><b>Method:</b><br />1. Soak dal, rice and methi seeds in water for 4-5 hours. Add in washed poha and allow all to soak for another 10 minutes. Strain well , put all soaked ingredients into a blender along with 1/2 cup of water & sour curd . Grind to a semi fine paste, which should feel like semolina when pressed. Cover and keep in a warm place to ferment for 10-15 hours depending upon the weather.<br />2. When the batter has fermented, get your dhokla steamer going and begin seasoning your batter with ginger chili oil, baking soda and salt. Gently mix everything well. <br />3. Prepare your pans by oiling them. Pour batter into the pans as per desired thickness. Sprinkle pepper on top and steam dhoklas , time will vary from 8-15 minutes depending upon the thickness.<br />4. When done remove from the steamer and brush the surface with oil , and after a while cut into desired shapes.<br /><b>Green Chutney:</b><br />1 Cup Coriander Greens.<br />4-5 Green Chilies.<br />1" of Ginger.<br />1 Tablespoon Peanuts.<br />1-2 Teaspoons Lemon Juice.<br />1/4 Teaspoon Jeera.<br />Salt & Sugar.<br />1 Cube of Ice - Keeps the color fresh.<br />Water as required.<br />Blend it all to a chutney, adjust seasoning.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1710334192802000&usg=AOvVaw1zTVVuL4BufALLPOA6Xkcl" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a> <br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1710334192802000&usg=AOvVaw3w4H19siR2_Hw0F_UxaAJP" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1710334192802000&usg=AOvVaw0NGy_93zC9LdOOEVZewnxw" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><br /><span dir="auto" style="background: rgba(0,0,0,0.05); 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font-size: 14px;"> </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/explore/tags/sikandalouskitchen/&source=gmail&ust=1710334192802000&usg=AOvVaw3k1Onil1-AQml3VobO2YzT" href="https://www.instagram.com/explore/tags/sikandalouskitchen/" role="link" style="border-style: none; border-width: 0px; box-sizing: border-box; display: inline; font-family: -apple-system,"system-ui","Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none;" target="_blank">#<wbr></wbr>sikandalouskitchen</a><span style="font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/explore/tags/atulsikand/&source=gmail&ust=1710334192802000&usg=AOvVaw0p3itV96Er6qp1oYgckG4n" href="https://www.instagram.com/explore/tags/atulsikand/" role="link" style="border-style: none; border-width: 0px; box-sizing: border-box; display: inline; font-family: -apple-system,"system-ui","Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none;" target="_blank">#atulsikand</a>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-39245671847632042872024-03-11T11:44:00.003+05:302024-03-11T11:44:38.670+05:30 Maharashtrian Chinch- Gulachi Amti #sikandalouscuisine<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFngUAWTnIFnR-jLnxmfFqA0GpvF7UnxbLJEFUxRRQKjDK-as6IqJ6ZQ7ecVKeyZ9VqghSGAee29tCsh04uAVkNUsXCDemWIiYbdeAI4b2ncLMEtS2ZCeGlvulSM4aT2FfwbANmWyY_NPHD7YUkXHKqK7dpNkwT3gXDUT16etPoSUZauXx5gTDwrkfytFe/s3610/Maharashtrian%20Chinch-%20Gulachi%20Amti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3610" data-original-width="3391" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFngUAWTnIFnR-jLnxmfFqA0GpvF7UnxbLJEFUxRRQKjDK-as6IqJ6ZQ7ecVKeyZ9VqghSGAee29tCsh04uAVkNUsXCDemWIiYbdeAI4b2ncLMEtS2ZCeGlvulSM4aT2FfwbANmWyY_NPHD7YUkXHKqK7dpNkwT3gXDUT16etPoSUZauXx5gTDwrkfytFe/s320/Maharashtrian%20Chinch-%20Gulachi%20Amti.JPG" width="301" /></a></div><br /> <p></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Recipe Credits Sampada Mukhopadhyay</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Thank you Sampada for this excellent recipe , we loved it </span><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">. I adjusted spice and flavour levels as per the family's taste.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup Tuvar / Arhar Dal.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon Haldi.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon EACH of Red chilli powder, Kala / Goda Masala</span><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">.</span><div style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="gmail_default">2 Teaspoons of T</span>amarind Paste.<br />2 Tablespoons Jaggery -Adjust.<br />Salt.<br />Oil<br />1/4 Teaspoon Each of Hing<span class="gmail_default">.</span></div><div style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="gmail_default">1/2 Teaspoon of </span>Rai and Jeera.<br />5-7 Cloves Garlic - Crushed.<br />A Pinch of Methi Dana.<br />10-12 Curry Leaves Curry leaves.<br />Coriander Greens.<br />Pressure cook dal , and mash it a bit , keeping it as thick as you want it.<br />Heat oil in a Kadhai & splutter hing , rai, jeera, garlic, curry leaves and methi dana. Add the cooked dal and bring it to a light boil .Add salt, Haldi , red chilli powder, kala/ goda masala , tamarind paste and jaggery and mix well and bring it to a nice rolling boil.<span class="gmail_default"> </span>Simmer for a few minutes for flavours to meld<span class="gmail_default">.</span>Garnish with chopped coriander leaves.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1710219134329000&usg=AOvVaw15e7tPnFJ0xCUNc_tynr0D" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1710219134329000&usg=AOvVaw330ovW5Sq4zXHsqV2dPG4t" href="https://www.blogger.com/blog/posts/5932513968811299167" style="color: #1155cc;" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1710219134329000&usg=AOvVaw2HSz9dHSU6I1cM1tw2ipDA" href="https://www.instagram.com/atul_sikand/" style="color: #1155cc;" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-57499991434092879392024-03-10T17:55:00.006+05:302024-03-10T17:55:56.606+05:30 Kala Mutton Rassa & Kala Mutton Masala #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHV0pdeIz1rk4lLdbO8DXMc7e7AHtB8JYMCgxaqJ6Ko_9kHNVCNUG6MyUgaK-zIZPFTI_1wfEwdlxX_791l2RCVq6J4opp3hPwBgs3R9xdllo99HjjlJ4_XjZEhUPJ3BMybGHumcMG3JKenYnCJZpvgpHTChKRaZeI_6fBlu9mphW6266ii7jZdGbgzbQ/s4032/Kala%20Mutton.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHV0pdeIz1rk4lLdbO8DXMc7e7AHtB8JYMCgxaqJ6Ko_9kHNVCNUG6MyUgaK-zIZPFTI_1wfEwdlxX_791l2RCVq6J4opp3hPwBgs3R9xdllo99HjjlJ4_XjZEhUPJ3BMybGHumcMG3JKenYnCJZpvgpHTChKRaZeI_6fBlu9mphW6266ii7jZdGbgzbQ/s320/Kala%20Mutton.JPG" width="240" /></a></div><br /><p></p><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">I watched Chef Sanjyot Keer cook Kala Mutton on youtube and knew I had to make it asap. There are a few tedious steps involved , don't let that intimidate you , the results are so worth it . I would recommend you watch him make this on YouTube for more clarity.<br /><b>Mutton marination & cooking mutton 90%</b><br />2 Kg Mutton. Ingredients: Hirva (Green) Vatan 7-8 Green Chilies.<br />155-20 Cloves of Garlic.<br />4" of Ginger.<br />1 Cup Chopped Coriander Greens.<br />Salt.<br />1 Teaspoon of Turmeric.<br />Garlic 15-20 cloves </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Ginger 3-4 inch pieces </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Cup Fresh Coriander leaves.<br />1/2 Cup Whisked Curd.<br />Blend all the ingredients listed under Hirva Vaatan to a paste , marinate mutton in it . I kept mine marinating overnight.<br /><b>Cooking Mutton To 90% </b></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="gmail_default">3 Tablespoons of Oil.</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span class="gmail_default">2 </span>Onions <span class="gmail_default">M</span>edium<span class="gmail_default"> S</span>ize (chopped)</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Method: </b></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1. Set a large vessel on high heat, add oil, let the oil heat nicely & add onions, cook the onions until they turn light golden brown in colour. Now add the marinated mutton & stir well for a minute, cook on high flame for another 10 minutes or until it starts to leave its own water. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2. Lower the flame & cover the vessel with a lid which can hold some water, doing this process will develop steam in the vessel & the mutton will cook faster & it’ll be tender. Cook the mutton to 90% doneness. Strain mutton , reserve the stock. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Special garam masala<span class="gmail_default"></span>:</b></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">4 Tablespoons Coriander Seeds.<br />3 Tablespoons Sesame Seeds.<br />5-6 Dried Red Chilies.<br />2 Black Cardamoms.<br />7-8 Cloves.<br />10-12 Sichuan Peppers.<br />8-10 Nagkesar.<br />1 Star Anise.<br />2-3 Bay Leaves.<br />2: Cinnamon.<br />1 Mace.<br />Salt. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Method: </b></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Lightly toast all the spices on low flame until fragrant, switch off the flame & cool down the spices, transfer the spices in a grinding jar, along with a large pinch of salt & grind into a fine powder, adding salt helps to maintain the powder texture. Special garam masala is ready, kept aside to be used later in making mutton. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Cooked Kala masala </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients: </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">7-8 Unpeeled Medium Sized Onions.<br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Dry Coconut Kept whole - Remove the husk, don't peel the skin. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">8-10 Green Chilies. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">15-20 Garlic Cloves. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2-3 " Ginger. </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Handful of Fresh Coriander.<br />2 Tablespoons of Freshly Garam Masala ( made above ). </div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">50 Ml Water. 2-3 Tablespoons of Oil.<br />2-3 Tablespoons Spicy Chili Powder - Adjust<span class="gmail_default">.</span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Method: </b></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Trim off the head of the onion & make slits, char the onions on direct flame until they are dark or black in colour. Turn & char them from all sides. Similarly char the coconut & the green chillies from all sides until they are black. Roughly cut the charred onions, coconut & green chillies & transfer in a grinding jar, if you want you can remove a few charred bits, but I would suggest you to keep as it’ll give that distinct smoky flavour. Add garlic, ginger, a handful of fresh coriander & garam masala, to the grinding jar, add little water & grind to a fine paste.<br />Heat oil , add red chili powder , then tip in kala mutton paste , saute for about 20-30 minutes or until oil separates. Kala masala paste is ready.<br /><b>Cooking Kala Mutton Rassa:</b><br />1 Cup Kala Mutton Masala Made Above.<br />1 Liter Mutton Stock Reserved Above.<br />1-2 Teaspoons of Garam Masala Made Above.<br />Juice of 2 Lemons - Adjust - Add at the end.<br />1/2 Cup Coriander Greens.<br />Salt.<br />Bring everything to a rolling boil , simmer for 15 minutes , taste and adjust. Kala Mutton Rassa is ready - it's delicious !<br /><b>Cooking Kala Mutton:</b><br />Ideally use an iron Kadai/wok .Heat oil & add spicy red chilli powder, as per taste. A few seconds later the remaining kala masala paste & 1 cup of kala mutton rassa , cook for 4-5 minutes. Now tip in cooked mutton , saute adding more mutton stock to build a nice thick gravy . Cook for about 15 minutes , turn off the heat.<span class="gmail_default"> </span><br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1710148152276000&usg=AOvVaw05euWYGz_LpZ3dYMQX8tHU" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1710148152276000&usg=AOvVaw0EJc5gTRiDz0cZGtL2bMQn" href="https://www.blogger.com/blog/posts/5932513968811299167" style="color: #1155cc;" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1710148152276000&usg=AOvVaw2Z-sm8xDNDr29my3dK4rF5" href="https://www.instagram.com/atul_sikand/" style="color: #1155cc;" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><br />#kolhapuri #kolhapurithali #kolhapurkar #kalamutton #kalamuttonthali #maharastriancuisine @sanjyotkeer #sikandalouscuisine #sikandalouskitchen #atulsikand</div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-90907908777215064892024-03-07T11:16:00.002+05:302024-03-07T11:16:11.751+05:30Aloo Salan #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEJ_gqZmb4EqRo6eG0b221TlQpMc1pK8yMiKkTLUQLw2oiUOXWFu4xlL1UUd06MklbvwP6Aip5n62KC-j1QZy950VcmryYuaoAP0umIgnCdTVFevfvh0ARfY0wO7JZxHTCigUHVp7wnCLfP-aEaYRmFQm-bFjm4Ik7f_kLBFW4g56w6P9bMAGPF3DrmUn/s5712/Aloo%20Salan%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5712" data-original-width="3593" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEJ_gqZmb4EqRo6eG0b221TlQpMc1pK8yMiKkTLUQLw2oiUOXWFu4xlL1UUd06MklbvwP6Aip5n62KC-j1QZy950VcmryYuaoAP0umIgnCdTVFevfvh0ARfY0wO7JZxHTCigUHVp7wnCLfP-aEaYRmFQm-bFjm4Ik7f_kLBFW4g56w6P9bMAGPF3DrmUn/s320/Aloo%20Salan%201.jpg" width="201" /></a></div><br /><p></p>This outstanding recipe is from Sadaf Hussain's brilliant cookbook <b>Daastan ~e~ Dastarkhān</b> , a treasure trove of stories and recipes from the culinary heritage of Muslim communities across India. These al<span class="gmail_default" style="font-size: small;">oo</span>s tasted yum and will be cooked often at home.<br /><b>Ingredients:</b><br />2-3 Tablespoons of Mustard Oil.<br />600 - 700 Grams Baby Potatoes.<br />2 Large Onions Chopped.<br />1 Teaspoon Cumin Seeds.<br />1 Heaped Teaspoon EACH of Ginger and Garlic Paste.<br />5 Medium Tomatoes - Roughly blitzed in the mixi.<br />1-2 Green Chilies Minced.<br />1 Heaped Teaspoon Coriander Powder.<br />3 Teaspoons Posto / Poppy Seeds- Soak in a bit of water, blend to a paste.<br />1 Teaspoon of Freshly Ground Black Pepper Powder , Haldi Powder , Red Chili & Cumin Powder - Mix them all together.<br />Salt.<br />2 Dried Figs Diced.<br />Water As Needed.<br /><b>Method:</b><br />1. Peel, boil and fry whole potatoes , set aside.<br />2. Heat oil , saute onions until translucent, add cumin seeds once they stop spluttering, add chilies ,ginger & garlic paste. Saute for 3-4 minutes, tip in tomatoes and all the spices along with salt. Saute masala well.<br />3. Add in fried potatoes, mixing them well in the masala. Next add posto paste along with diced figs. Cook for a minute , before pouring in 1.5 -2 cups of hot water.<br />4 Cover the pot , lower heat once your potatoes come to a rolling boil, cook covered for 10 minutes. Adjust gravy and flavours. Garnish when serving.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1709876278623000&usg=AOvVaw2QBVuowNcl1W_BFy_bhWVs" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a> <br /><b>For Recipes Follow My Blog:</b><br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1709876278623000&usg=AOvVaw34C1oI5jTDk7h0E-cPN8wN" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on<b> Instagram</b> <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1709876278623000&usg=AOvVaw1XIDHQuIb2vX7hI3m5DRzi" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><div><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/aloosalan/" role="link" style="animation-name: none; 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font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#atulsikand</a><span class="gmail_default" style="font-size: small;"> </span></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-43157012302610653412024-03-06T19:16:00.002+05:302024-03-06T19:16:10.652+05:30<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxGfxyJQFkQSVzxBKfLbaXPWI5gVDL7ZlUXZSzFVp8JGbQoR3sZ-lZ7uqF7_w0NZ8xUkuqflRfyslTGDInLdzIOiB-Av5AAarQKbvFV5EOXgIPE0blTrziBReDNgJuKZG4-bmTylLSrIfdqZYw9U9xA7FHbl2gwahlFFH8HIi6_KnBUV8J6OvF874fZ0A/s2550/Prawn%20Koliwada%201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2550" data-original-width="1817" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxGfxyJQFkQSVzxBKfLbaXPWI5gVDL7ZlUXZSzFVp8JGbQoR3sZ-lZ7uqF7_w0NZ8xUkuqflRfyslTGDInLdzIOiB-Av5AAarQKbvFV5EOXgIPE0blTrziBReDNgJuKZG4-bmTylLSrIfdqZYw9U9xA7FHbl2gwahlFFH8HIi6_KnBUV8J6OvF874fZ0A/s320/Prawn%20Koliwada%201.JPG" width="228" /></a></div><br /><p></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Step One:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">500 Grams Prawns</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Teaspoon Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 Teaspoon Haldi Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Tablespoon of Lemon Juice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Marinate prawns in the above for 15-20 minutes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Step Two:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 -2/3d Cup Chopped Coriander Greens.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">12 Cloves of Garlic.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 " Ginger.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2-3 Green Chilies - Adjust.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1-2 Tablespoons of water.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Make a paste of the above.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Other Ingredients:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Heaped Teaspoon of Kashmiri Red Chili Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Tablespoon of Spicy Red Chili Powder -Adjust.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Tablespoon of Coriander Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 Teaspoon EACH of Garam Masala , Cumin Powder Chaat Masala & Black Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">A Pinch of Hing.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Egg White.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Tablespoon of Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Teaspoon of Lemon Juice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3 Tablespoons of Gram Flour.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">4 Tablespoons of Corn Flour.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Method:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Add prepared masala paste ( step 2 ) along with all the spices , salt listed to the marinated prawns , Mix well , set aside for 15 minutes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Blend together egg white , oil and the flours. Add prawns coating them well with the batter. Fry them in batches over moderate hot heat until golden, remove with a sieve , place them in a strainer. When ready to serve heat oil again , this time it should be very hot , flash fry prawns for 15 seconds or so to a crispy golden brown. Rest them in a strainer for five minutes. Serve with Chutney.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Chutney:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Cup Chopped Coriander Greens.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 Medium Onions.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Tomato.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">20 Cloves of Garlic.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1" Ginger.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 Cup Spring Onion Greens - Optional , a good flavour.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">10 Green Chilies.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">A Pinch EACH of Salt , Black Salt & Chaat Masala - Adjust at the end.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Tamarind - Adjust at the end.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Blend the ingredients to form a smooth chutney.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Administrator & Owner of Sikandalous Cuisine </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1709818658390000&usg=AOvVaw3pUQceI5R_CgvcHpoB-F05" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif; font-size: small;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1709818658390000&usg=AOvVaw1p6v--VuGGm7mYAe8-FWlE" href="https://www.blogger.com/blog/posts/5932513968811299167" style="color: #1155cc; 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border-style: none; border-width: 0px; box-sizing: border-box; color: #1155cc; cursor: pointer; display: inline; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#atulsikand</a><span class="gmail_default"> </span></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-53369867156853266122024-03-04T11:20:00.001+05:302024-03-04T11:20:06.594+05:30Chicken Pepper Fry #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQvOhP4k5NHIq5yvPpullAB8Ur_Pk7qXCVfuYB97fpFWpZ7MkRVadNAaLnQqzJxGmK_vivePskar9AHNIt5dvKWlWfJw6YCN7eNpvOUvjGg4NhCLyefNMzftNce7ra8rimbDbiScRyFjNd6JDaXLzUr_gr2WNSuQ2w8coPPKI0oxJGraimS_CieivgiCM/s4032/chicken%20pepper%20fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQvOhP4k5NHIq5yvPpullAB8Ur_Pk7qXCVfuYB97fpFWpZ7MkRVadNAaLnQqzJxGmK_vivePskar9AHNIt5dvKWlWfJw6YCN7eNpvOUvjGg4NhCLyefNMzftNce7ra8rimbDbiScRyFjNd6JDaXLzUr_gr2WNSuQ2w8coPPKI0oxJGraimS_CieivgiCM/s320/chicken%20pepper%20fry.jpg" width="240" /></a></div><br /><p></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">750 Grams Chicken - 300 Grams on the bone, 450 grams boneless.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">First Marinade:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">20 Grams EACH of Ginger & Garlic Paste.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Haldi Paste - Made from a fresh turmeric root.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Spice Masala:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Dried Red Chilies.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1" Cinnamon Stick.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">20 Grams Coriander Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">10 Grams Black Peppercorns.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Teaspoon Fennel Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1-2 Cloves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">5-7 Curry Leaves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">For The Curry:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">60 Ml Vegetable Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Mustard Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">8-10 Cueer Leaves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Dried Red Chilies.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">200 Grams Onions Finely Diced.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">15 Grams EACH of Ginger & Garlic Paste.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Degi Mirch Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Grams Long Pepper / Pipli.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">10 Grams Freshly Ground Black Pepper.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">200 Grams Tomatoes Pureed.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Coriander Leaves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Mix all ingredients listed under MARINADE , add chicken coating the pieces well. Set aside for 2 hours.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Dry roast all ingredients listed under SPICE MASALA until aromatic , cool and grind to a fine powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Heat oil , add mustard seeds, curry leaves and chilies , when mustard seeds pop add onions. Saute onions for 15-20 minutes toi a nice dark brown. Add ginger garlic paste , saute for 2 minutes , splash water if needed.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">4. Add chili powders and the peppers along with 15 grams of the prepared masala ( bottle the rest to use later ) . Saute for 1 minutes then tip in tomatoes and over low heat cook over low heat until they disintegrate .</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">5. Turn heat to high , add the chicken , bhuno for 7-10 minutes , add some water , cover and cook until chicken is done. Adjust your gravy consistency , taste and balance out flavours.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">6. When ready to serve, heat some oil , add curry leaves, fry them till crisp, pour tarka over the dish. Garnish with coriander and serve with lemon wedges.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1709617114401000&usg=AOvVaw3ih8Q19-1ZTNaAeFfItRub" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; 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text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#sikandalouskitchen</a>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-46686534377963913212024-03-02T10:03:00.004+05:302024-03-02T10:03:55.209+05:30 Bisi Bele Bath #sikandalouscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRs2eLK4xcjDMGnFwBxdKN87SIWt2_CD4QtGa3wjfmcxwEOo_3iXLmAVZ-Oj1NKMEXgf5Z5keh3ey5H26hrZXwkeJ-zcOiAhWjBqnkXfrHogx1kucYVp1GJWBJmJRNgo91XI3WHO-RM9BCskEcdRWNenJY97rc0FcnJC_lVgsCGaNNyHVT1X55DK8NY2i/s3418/Bisi%20Bele%20Bath.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3418" data-original-width="3023" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRs2eLK4xcjDMGnFwBxdKN87SIWt2_CD4QtGa3wjfmcxwEOo_3iXLmAVZ-Oj1NKMEXgf5Z5keh3ey5H26hrZXwkeJ-zcOiAhWjBqnkXfrHogx1kucYVp1GJWBJmJRNgo91XI3WHO-RM9BCskEcdRWNenJY97rc0FcnJC_lVgsCGaNNyHVT1X55DK8NY2i/s320/Bisi%20Bele%20Bath.JPG" width="283" /></a></div><br /><p><br /></p>A bowl of traditional, flavourful rice and lentil-based dishes from Karnataka or Kannada cuisine. It is basically an extended version of the masala khichdi recipe with additional flavored spices and vegetables. Once you have made the powder it's an easy cook. This recipe gets you enough powder to cook the dish again a couple of times.<br />Bisi Bele Bath Masala Powder:<br />1/4 Cup Coriander Seeds.<br />1/4 Cup Chana Dal.<br />2 Tablespoons ofUrad Dal.<br />2 Tablespoons EACH of Cumin Seeds,Sesame Seeds & Poppy Seeds.<br />1/2 Tablespoon of Methi Dana.<br />1 Teaspoon of Peppercorns.<br />6 Green Cardamom.<br />2" Cinnamon.<br />5 Cloves.<br />20 Dried Red Chilies.<br />A Few Curry Patta Leaves.<br />1/4 Cup Dried Coconut.<br />1/2 Teaspoon of Hing.<br />1/2 Teaspoon of Turmeric Powder.<br />For The Pressure Cooker.<br />1/2 Cup Each of Toor Dal & Rice.<br />1 Teaspoon of Oil.<br />1/4 Teaspoon of Turmeric Powder.<br />3 Cups of Hot Water.<br />Salt.<br />For Bisi Bele Bath:<br />Open Ended Vegetables As Per Choice - Total Quantity balanced , do not overpower the rice lentil and masala flavors.<br />2 Tablespoons EACH of oil & Ghee.<br />1 Teaspoon Mustard Seeds.<br />2 Dried Red Chilies.<br />A Pinch of Hing.<br />2 Tablespoons of Peanuts.<br />1/2 Cup Tamarind Extract - Use half first and adjust later.<br />3 Tablespoons of Prepared Bisi Bele Bath Masala.<br />1 Teaspoon EACH of Salt & Red Chili Powder.<br />5 Cups of Water.<br />Tempering:<br />Cashews <span class="gmail_default" style="font-size: small;">& Peanuts </span>Fried in Ghee.<br />Method:<br />how to make bisi bele bath masala powder:<br />1. In a heavy-bottomed pan take ¼ cup coriander seeds, ¼ cup chana dal, 2 tbsp urad dal, 2 tbsp cumin, ½ tsp methi, 2 tbsp sesame and 2 tbsp poppy seeds.Roast on low flame until the spices turn aromatic.<br />2. Next add ½ tsp pepper, 6 pods cardamom, 2 inch cinnamon, 5 cloves.<br />roast on low flame without burning the spices. Cool completely.<br />3. In the pan heat 1 tsp oil and add 20 dried red chilli, few curry leaves and ¼ cup dry coconut. Roast on low flame until the chilli turns crisp.Transfer to the same plate and allow to cool completely.<br />4. Once the roasted spices are cooled completely, transfer to the mixer jar. Add ½ tsp turmeric and ¼ tsp hing. Blend to a fine powder and homemade bisi bele bath masala powder is ready.<br />How to make Karnataka style Bisi Bele Bath:<br />1. Pressure cook ½ cup toor dal, ½ cup rice, ¼ tsp turmeric and 1 tsp oil.<br />add 3 cups of water. After 4-5 whistles turn the heat off. Set aside.<br />2. In a large wok/kadhai het 2 tbsp oil, 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli, pinch hing, 2 tbsp peanuts and few curry leaves. When done add ½ onion and saute slightly.<br />3. Add the vegetables with 1 tomato and ½ tsp turmeric and ½ tsp salt. Saute until the vegetables soften slightly. Next add 3 cup water and boil for 10 minutes or until the vegetables are cooked well.<br />4. Add tamarind extract and boil well. Tip in 3 tbsp bisi bele bath masala, 1 tsp chilli powder and 1 tsp salt. Saute until the spices are well cooked.<br />5. Add cooked rice-dal, 1 tsp salt, 2 cup water and mix well adjusting the consistency. Cover and simmer for 10 minutes, or until the flavours are absorbed well.<br />6. Pour the fried cashew and mix well. I have fried 2 tbsp cashews in 2 tsp ghee until the cashews turn crunchy. Serve bisi bele bath adding boondi to the plated dish.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1709439490844000&usg=AOvVaw3OMLqSl_iuUeZHBuVEJWb0" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1709439490844000&usg=AOvVaw2_RdUb0saB_kbGY69W1SPZ" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1709439490844000&usg=AOvVaw16DOTVSuDwsj3iRGieDEdT" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><span style="font-size: xx-small;"><span style="color: blue;"><b> <br /></b></span></span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/explore/tags/bisibelebath%25F0%259F%258D%25B2/&source=gmail&ust=1709439490844000&usg=AOvVaw2i5KZlzR8EK0AQNYLfPts2" href="https://www.instagram.com/explore/tags/bisibelebath%F0%9F%8D%B2/" role="link" style="border-style: none; 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border-width: 0px; box-sizing: border-box; display: inline; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none;" target="_blank">#<wbr></wbr>sikandalouskitchen</a>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-23278797496270212672024-02-29T17:17:00.003+05:302024-02-29T17:17:26.899+05:30 Cream Cheese & Mushroom Stuffed Tomatoes #sikandalouscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5loDikwDRf-lUV65YxW1q0pzzl0aaN1ZjTMRjpsC2JI69cdq9qttsbohnhGlKgHPD8Ix6iQ8KoF8aXsRUTnwIiDufG9n8zE_CzS0hrawPhNzNpll0deTy9SeXJvy00so2nLCvrM8DL5mEm4T7Hg51CZIhBastEuAeDnWKaiSaRIjWw3ewIH9Dx1MruJuQ/s4032/Stuffed%20Baked%20Tomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5loDikwDRf-lUV65YxW1q0pzzl0aaN1ZjTMRjpsC2JI69cdq9qttsbohnhGlKgHPD8Ix6iQ8KoF8aXsRUTnwIiDufG9n8zE_CzS0hrawPhNzNpll0deTy9SeXJvy00so2nLCvrM8DL5mEm4T7Hg51CZIhBastEuAeDnWKaiSaRIjWw3ewIH9Dx1MruJuQ/s320/Stuffed%20Baked%20Tomatoes.JPG" width="240" /></a></div><br /><p><br /></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">A delicious side dish , you could go with any filling , using leftovers too. I had mushrooms sitting in the fridge and homemade cream cheese which I used up.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">4 Large tomatoes - Similar size helps as they bake at the same time.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1.5 Cups Chopped Mushrooms.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2/3 Cup Cream Cheese / Ricotta.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Cup ( total ) Celery ,Chopped Red & Yellow Bell Peppers.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup Chopped Leek.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">4-5 Cloves of Garlic Chopped.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Minced Green Chili.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/3d Cup Fresh Herbs - I used parsley and coriander greens.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Seasoning To Taste.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Panko Bread Crumbs Seasoned .</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Butter - To dot the surface of panko.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Cut the tops of tomatoes , carve out the seeds and flesh , careful not to puncture the cavity. Place tomatoes upside down on a mesh to drain for 20-30 minutes. When done , season the insides with salt and pepper.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Add some oil + Butter to a very hot wok , tip in mushrooms and season them with salt. Keeping the heat high saute , mushrooms will release their liquid. We are working to get a dry filling.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Now add onions , garlic , chilies and peppers , saute to soften them. Add seasoning and herbs , mix well , add in cream cheese. Give it a good mix , turn off the heat. Taste and adjust.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">4. Fill tomatoes with prepared filling , gently press it down. Top with panko , dot the surface with butter and bake at 200 C covered with foil for 10 minutes. Reduce heat to 180 C , and bake uncovered until tomatoes have softened and cooked through and panko lightly brown.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine https://www.facebook.com/groups/325180622895/</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">https://www.blogger.com/blog/posts/5932513968811299167</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram https://www.instagram.com/atul_sikand/</span>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-7084828249931756592024-02-27T12:25:00.002+05:302024-02-27T12:25:17.738+05:30 Sate Lilit #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX338ctkNZ_TpKNEL_SztqbPnNomlHRTjgFIM-f79QNYg9FaBCY1YJf97HSdj4SuF3ZeSZ4Ib7K7RRC5TEi8a2vPpQQJIRAs7QdF7eTWcMOcnwPhQxvPeym3sTeye69u-q4_P1qzUrIzCP_3U5GB2m-IJ5Wicnsbz3oTpl2a1dvdzsnuzKyI2U2iOj6eHX/s4032/Sate%20Lilit%20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX338ctkNZ_TpKNEL_SztqbPnNomlHRTjgFIM-f79QNYg9FaBCY1YJf97HSdj4SuF3ZeSZ4Ib7K7RRC5TEi8a2vPpQQJIRAs7QdF7eTWcMOcnwPhQxvPeym3sTeye69u-q4_P1qzUrIzCP_3U5GB2m-IJ5Wicnsbz3oTpl2a1dvdzsnuzKyI2U2iOj6eHX/s320/Sate%20Lilit%20.jpg" width="240" /></a></div><br /><p></p><div>Ingredients:<br />300 Grams Minced Fish - I used sole.<br />4 Red Chilies Minced.<br />5 Cashew Nuts.<br />3 Shallots Minced.<br />- 2 cloves garlic.<br />1 Chicken Soup Cube.<br />1 Lemon Grass - White portion finely chopped.<br />2 Tablespoons of Oil.<br />4 Kaffir Lime Leaves - Finely chopped.<br />2 Tablespoons Grated Coconut.<br />2 Tablespoons of Coconut Milk.<br />A Squeeze of Lemon Juice - My touch.<br />Salt.<br />2-14 Lemongrass Stalks- Trimmed and lightly bashed , used as skewers. Method:<br />1. Grind the red chillies, cashews, shallots, garlic, lemongrass, and chicken seasoning powder into a paste without using water, use the oil to grind.<br />2. Cook the paste in a pan over low heat until the oil separates and the paste is dry.<br />3. Mix the cooked paste with minced fish, chopped kaffir lime leaves, grated coconut, coconut milk, and salt.<br />4. Take small portions of the fish mixture and wrap them around the bashed lemongrass stalks.<br />5. Grill the wrapped fish on a lightly oiled non-stick pan. Cover the pan for the first few minutes, to let the Inside of the satay cook.<br />Once you feel they look cooked , uncover and grill further for a minute or two.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ <br />For Recipes Follow My Blog:<br />https://www.blogger.com/blog/posts/5932513968811299167<br />Follow Me on Instagram https://www.instagram.com/atul_sikand/</div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-22243103506580109582024-02-25T13:08:00.002+05:302024-02-25T13:08:13.290+05:30 Fish Kofta Yogurt Sumac & Chili #sikandalouscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44gt2zqebNph4-i-amDntiGfi-2mxOuKyFsSV5cTAEZthLI2NRg8WSrt1esABTNcz88NJApExVCB7mJPtJ0CYOiJCYcBbetaRduJnRzaW2hemUHVOYGBiib9eIW08RfOMIGlDsp0C12DnpJUeoMEsOU6p5LLLq2lEUKyRzNm-1eWqIYXIWfbJxvzYJEB8/s4032/Fish%20Kofta%20Yogurt%20Sumac%20&%20Chili.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44gt2zqebNph4-i-amDntiGfi-2mxOuKyFsSV5cTAEZthLI2NRg8WSrt1esABTNcz88NJApExVCB7mJPtJ0CYOiJCYcBbetaRduJnRzaW2hemUHVOYGBiib9eIW08RfOMIGlDsp0C12DnpJUeoMEsOU6p5LLLq2lEUKyRzNm-1eWqIYXIWfbJxvzYJEB8/s320/Fish%20Kofta%20Yogurt%20Sumac%20&%20Chili.JPG" width="240" /></a></div><br /><p><br /></p>These koftas tasted divine , soft and juicy. Served on hung yogurt they taste even more amazing . <br />700 Grams of Sole Chopped- Recipe used cod.<br />6 Tablespoons of Olive Oil.<br />2 Targe Onions Finely Chopped.<br />6-8 Cloves of Garlic - Crushed.<br />1-2 Red Chilies - Adjust.<br />3/4 Cups of Parsley.<br />3/4 Cup of Dill - Roughly chopped , add some leaves too.<br />2 Teaspoons Lemon Zest.<br />1 Egg.<br />2 Teaspoons of Fish Spice Mix.<br /><b>Fish Spice Mix:</b><br />2 Teaspoons EACH of Cinnamon,Turmeric & Cumin Powder <br />1 Teaspoon of Paprika.<br />Mix it all together , use as per recipe.<br /><b>The Yogurt:</b><br />1 Tablespoon of Sumac.<br />Salt & Pepper.<br />200 Grams Greek Yogurt.<br /><b>Method:</b><br />1. Heat 3 tablespoons of olive oil, tip in the onions and over medium heat saute them to a light golden. Add garlic , cook for another 2-3 minutes, cool the mixture.<br />2. In a food processor pulse the fish to a coarse not pasty consistency . Add fish along with all ingredients to the cooked onions. Mix well to combine. Fry a small kebab for taste and adjust your fish mince.<br />3. Form kebabs/kofta fry them for 3 minutes on each side , remove and allow them to rest for 5 minutes while you prepare your yogurt.<div>4. Blend all the ingredients under " Yogurt" , taste and adjust . Spread prepared yogurt on a platter and the kebabs on top. Garnish with dill leaves etc. Exotic ! <br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1708928776926000&usg=AOvVaw0VaprFrfEWFpiYrcLb2eIk" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1708928776926000&usg=AOvVaw21OwOe9mkzyQOdQHh2-QN3" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1708928776926000&usg=AOvVaw2dUeTXPwy8eZeGO0bcitfb" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a></div><div><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/explore/tags/palestine/&source=gmail&ust=1708928776926000&usg=AOvVaw106WqBYE4U3hpyRappRPem" href="https://www.instagram.com/explore/tags/palestine/" role="link" style="border-style: none; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLjUBIcrSyDaJ0LzQUw4-RsoM2ajKKnArYRMetKYehugam6NyiHGidCmpJETPi-zi6kcu3KkJRfMHzwHhZ2mWwQL26im8qLbmXwMXh1iisUzBd-2xIFZR-CbRcbUcKpHwhOBVC8p_TwcWEfZYvgh_5SlyML6tOo_qr-dPZUiPEGKQqrKAL4tzylA85wTE/s2957/Baked%20Masaledar%20Khichdi%20.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2957" data-original-width="2700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLjUBIcrSyDaJ0LzQUw4-RsoM2ajKKnArYRMetKYehugam6NyiHGidCmpJETPi-zi6kcu3KkJRfMHzwHhZ2mWwQL26im8qLbmXwMXh1iisUzBd-2xIFZR-CbRcbUcKpHwhOBVC8p_TwcWEfZYvgh_5SlyML6tOo_qr-dPZUiPEGKQqrKAL4tzylA85wTE/s320/Baked%20Masaledar%20Khichdi%20.jpeg" width="292" /></a></div><br /><p></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Preheat Oven To 180 C Bake For 10 Minutes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">A delicious twist to khichdi that you will love I am sure. Play with this very forgiving recipe , it's ripe for your teaks and twists !</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Cup EACH of Rice & Moong Dal.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup Assorted Vegetables - Cut to 1/4" size.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Medium Tomato Chopped Fine.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Medium Onion Chopped Fine.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">7-8 Cloves of Garlic Chopped.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Teaspoons Chopped Ginger.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Minced Green Chilies To Taste.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon Haldi Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">A Generous Pinch of Hing.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of Jeera Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of Red Chili Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of Sambar Powder - Optional, adds a great flavour.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Tablespoons of Ghee.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon of Lemon Juice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup Hung Yogurt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Tempering:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Medium Onion Sliced.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Minced Garlic.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Mustard Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Red Chili Powder - For color.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Curry leaves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><div class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Tablespoons of Ghee.</div><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Pressure cook lentils and rice adding salt and haldi. Use just enough water to cover the grains. When done, mash khichdi well, set aside.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Heat ghee , splutter jeera seeds adding hiung and minced chilies. Add in onions, ginger and garlic. When onions begin to change color add tomatoes, red chili powder and sambar powder if using. Cook tomatoes until done.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Next add in the vegetables, saute them in this masala for about 2-3 minutes and pour in the khichdi. Add lemon juice and some hot water if needed , cook khichdi for another 4-5 minutes. Taste and adjust flavour. The consistency should be on the thicker side.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">4. Heat ghee , fry onions until brown , remove with a slotted spoon. Add more ghee if needed, splutter mustard seeds , tip in curry leaves along with garlic. When garlic is brown, add back the onions , mix nicely and turn the heat off. Now stir in red chili powder for color.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Assembly:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Pur khichdi into a baking dish , level the surface , cover with hung curd and bake your dish for 10 minutes in a preheated oven. Remove the dish , spoon on prepared tadka and dig into a very interesting khichdi !</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1708671119795000&usg=AOvVaw1C6fJlbGQiQ2Q-PUajXEnX" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; 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font-family: Arial, Helvetica, sans-serif;">2 Chicken Breasts - About 200 Grams Each.<br />Ham/Salami As Needed.<br />Cheese Slices / Grated Cheese As Needed - Use a sharp variety.<br />Breadcrumbs + Fresh Parsley Mixed<br />Flour.<br />1 Egg<br /><b>Marinade:</b><br />1 Tablespoon of Olive Oil.<br />1 Teaspoon Minced Garlic.<br />1 Teaspoon Dijon Mustard.<br />1 Tablespoon of Lemon Juice.<br />1/2 Teaspoon EACH of Dried Thyme + Zaatar + Chili Flakes - Use any herbs<br />Salt & Pepper.<br /><b>Method:</b><br />1. Butterfly chicken - If it's a thick breast, slice off a layer to use elsewhere, then butterfly each breast. Rub the marinade all over , set aside for a few hours.<br />2. Layer one portion of the breast with some cheese , cover with ham , scatter more cheese, fold the flap of the breast on top as you would for a sandwich.<br />3. Coat each Schnitzel packet in flour, disp in whipped egg, generously coat with panko , firmly pat each Schnitzel , cling wrap and leave them in the fridge for 30 minutes or longer.<br />4. When ready to cook them , leave them on the kitchen counter for 15 minutes, pan fry them for a minute on each side , then bake them at 180 C for about 10 minutes. You can also pan fry them for about 5 minutes on each side if you wish to avoid baking them.<br />Rest Schnitzel on a wire rack not a plate as that will compromise their crunch. Cut them as desired or serve them whole.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine https://www.facebook.com/groups/325180622895/<br />For Recipes Follow My Blog:<br />https://www.blogger.com/blog/posts/5932513968811299167<br />Follow Me on Instagram https://www.instagram.com/atul_sikand/</div><div style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/schitzel/" role="link" style="animation-name: none; border-style: none; border-width: 0px; box-sizing: border-box; color: #1155cc; cursor: pointer; display: inline; 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outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#sikandalouscuisine</a><span style="color: black; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"> </span><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/sikandalouskitchen/" role="link" style="animation-name: none; border-style: none; border-width: 0px; box-sizing: border-box; color: #1155cc; cursor: pointer; display: inline; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#sikandalouskitchen</a><span class="gmail_default"> </span><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/germanfood/" role="link" style="animation-name: none; border-style: none; border-width: 0px; box-sizing: border-box; color: #1155cc; cursor: pointer; display: inline; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#germanfood</a></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-63252218653592770532024-02-18T07:39:00.002+05:302024-02-18T07:39:44.659+05:30 One Pot Chicken & Rice #sikandalouscuisine<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQknoDCL_U9wOkahC1ble_OVFw1RAvQRDCFrCXrDBAc_RhPlc8X5Yy4PRsOesMe-b_1m9mgkmup3nKRkx1ffKTzmG1E0pxttO_Dw7EUrzhCihdDWmX7xXRdrI9QVoR4ja5rKs1zWtRi_PiGyPqChj_nU8F9aabT4MGIe0m-d1BmBBvkbuLLnl9_J8a763/s1973/One%20Pot%20Chicken%20&%20Rice.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1973" data-original-width="1290" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQknoDCL_U9wOkahC1ble_OVFw1RAvQRDCFrCXrDBAc_RhPlc8X5Yy4PRsOesMe-b_1m9mgkmup3nKRkx1ffKTzmG1E0pxttO_Dw7EUrzhCihdDWmX7xXRdrI9QVoR4ja5rKs1zWtRi_PiGyPqChj_nU8F9aabT4MGIe0m-d1BmBBvkbuLLnl9_J8a763/s320/One%20Pot%20Chicken%20&%20Rice.jpeg" width="209" /></a></div><br /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"><br /></span><p></p><p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Chicken Breasts.<br /></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Medium Onion.<br /></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Medium Tomatoes.<br /></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">5-6 Cloves of Garlic.<br /></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Salt & Pepper.<br /></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Herbs.<br /></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Cheese As Needed.</span></p><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">For Marinade:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Tablespoons of Lemon Juice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Teaspoons Dijon Mustard.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon Garlic Paste.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Lemon Zest.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon EACH of Dried Oregano & Thyme.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Salt & Pepper.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Olive Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Mix it all - set aside for 30 minutes for flavours to develop.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">For Rice:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup of Rice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Large Onion Diced.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Cups Diced Spinach.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2-3 Cloves of Garlic Minced.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Cups of Chicken Stock + 1 Tablespoon of Lemon Juice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Some chopped Celery/Tomatoes/Carrots - Optional.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Seasoning.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Slice each breast to end up with 3 whole fillets. Season each fillet with some marinade , you will have plenty left which will be used in the rice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. To prepare the filling , heat oil , saute garlic until translucent, add onions, tomatoes , seasoning , cook to end up with a dryish mix. Add herbs to it.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Take each seasoned fillet , lightly spread the filling , sprinkle with cheese , roll into to form a tube. Cling Wrap each and refrigerate them for 30 minutes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">4. Fry prepared chicken rolls for 3-4 minutes , we are looking to brown them in parts and for the cheese to melt to seal each roll. Remove with a slotted spoon , when cool, cut each roll into desired bite size pieces. Save the pan oil along with whatever filling comes to use while preparing rice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">5. Cooking rice - heat oil , saute onions until translucent , add garlic and a minute later chopped spinach along with herbs and seasoning. Cook for 3-4 minutes to wilt spinach then add in the rice. Saute rice for a few minutes , pour in stock with lemon juice and the remaining marinade.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">6. Cover and cook rice to 50% doneness , transfer rice to a baking dish , add chicken roulades , bake covered until rice is done. Allow the dish to rest for 10 minutes. Remove the foil, pour what remains of the residue oil in the pan in which the chicken was fried. Mix and gently, garnish and serve.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine https://www.facebook.com/groups/325180622895/</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">https://www.blogger.com/blog/posts/5932513968811299167</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram https://www.instagram.com/atul_sikand/</span>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-10730064662910700712024-02-14T12:56:00.001+05:302024-02-14T12:56:21.967+05:30 Strawberry Cheesecake #sikandalouscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqDY0v_bfG8Z025nGt5CgKxR1k7u7t1NEgjeaYpKZkW6biWBnKQAN-3LC690gw9MzpWGgVbriOmT7PcA5eG1f-MzF2QVKkKGBMd7tjxQ1Hn5_aVY_Z0CEmW_qXQ_bfbtG4v5Xxvrr_R2m7rso3gqHK9Y1wJvq9Kt6PqPU7It7GLe5EbRQi2VhF0yLpV95/s3441/Strawberry%20Cheese%20Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3441" data-original-width="3002" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqDY0v_bfG8Z025nGt5CgKxR1k7u7t1NEgjeaYpKZkW6biWBnKQAN-3LC690gw9MzpWGgVbriOmT7PcA5eG1f-MzF2QVKkKGBMd7tjxQ1Hn5_aVY_Z0CEmW_qXQ_bfbtG4v5Xxvrr_R2m7rso3gqHK9Y1wJvq9Kt6PqPU7It7GLe5EbRQi2VhF0yLpV95/s320/Strawberry%20Cheese%20Cake.jpg" width="279" /></a></div><br /><p><br /></p>I add whipping cream to my cheesecake to get a soft silky texture , it tastes heavenly . This is a very easy and giving recipe. Use the fruit of your choice<br />2 Packets of Strawberries - Approx 200 Grams Each.<br />1.5 Tablespoon Of Gelatin.<br /><b>Preparing The Base:</b><br />2 Cups Of Crushed Marigold Biscuits - Or as needed.<br />80 Grams Butter.<br />Take digestive biscuits and crush them till they resemble thick bread crumbs. You will need about 2 cups for a standard 8" pan . Next lightly mix the crushed biscuits with butter , don't knead , simply crumble and pat onto the base and side of the pan , refrigerate for 30 minute .<br /><b>The Filling:</b><br />800 Grams Yogurt - Hang it in a muslin cloth to get a tight ball , takes about 6 hours. Use the whey to knead your atta with for another meal.<br />1.5 Cans of MilkMaid / Condensed Milk - Adjust later.<br />800 Grams of Philadelphia Cream Cheese.<br />4-5 Tablespoons of Lemon Juice - Adjust later.<br />1.5 Tablespoons of Gelatin - Soak in a bit of hot water to dissolve.<br />1/4 Cup Whipping Cream.<br />150 Grams of Strawberries- Blitzed to a pulpy consistency.<br /><b>Method:</b><br />Blend hung yogurt with milkmaid , add in cream cheese , mix well. Tip in lemon juice and strawberry pulp. Make a lump free mixture. Don't overwork while blending. I use a hand mixi for this.<br />Take whipping cream , using your hand mixi whip it up to form soft peaks. old into prepared filling. Taste and adjust sweet/sour. Incorporate gelatin , mixing it gently. Pour the mix into the prepared pan to set. Refrigerate for 20 minutes , add topping of strawberries. Cling Wrap your cheesecake. ideally leave it overnight.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1707981452498000&usg=AOvVaw2pHtXtwLciqv9VGVoHqnp4" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a> <br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1707981452498000&usg=AOvVaw3cH4cL0kcqwj3FXYXczeqV" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1707981452498000&usg=AOvVaw3EgLOfm_bsdMI_U86taNr2" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><br /><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/cake/" role="link" style="animation-name: none; 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list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#menthatcook</a><span class="gmail_default"> </span>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-27567176746811152762024-02-12T18:56:00.006+05:302024-02-12T18:56:59.476+05:30 Mooli Kofta Curry #sikandaloscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbkPi2dHF4NkTnbPifSUhlm67cFo5x2ss_yOdYC_f0yUDrE5ljeitmMVJ1alKuA1HuwcqjBrFZoWosDoGFDp4qWS8lqh9nUBXeptZ3g8YEtF3ythazjIsJHtdZeNJx814f-fC7ssYphfCVOGE-kdCNN344KDZaszJuxSCEAr7NC2BciAPtkaVP778xne9/s3686/Moli%20Kofta%20Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3686" data-original-width="2756" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbkPi2dHF4NkTnbPifSUhlm67cFo5x2ss_yOdYC_f0yUDrE5ljeitmMVJ1alKuA1HuwcqjBrFZoWosDoGFDp4qWS8lqh9nUBXeptZ3g8YEtF3ythazjIsJHtdZeNJx814f-fC7ssYphfCVOGE-kdCNN344KDZaszJuxSCEAr7NC2BciAPtkaVP778xne9/s320/Moli%20Kofta%20Curry.jpg" width="239" /></a></div><br /><p><br /></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">I am blessed with talented staff that share my passion for cooking. Thanks to YouTube, they surprise me often with some very interesting dishes . Here is one , mooli kofta curry which is different and very delicious. These Koftas alone make a yum snack , so double the quantity !</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Ingredients For Koftas<span class="gmail_default">:</span></b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Kg White radish.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon EACH of Minced Ginger & Green Chilies.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon EACH of Amchoor , Dhania Powder , Degi Mirchi, Haldi & Ajwain or Minced Ajwain Leaves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Cup Besan.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Ingredients For Curry:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon of Mustard Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of Jeera Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Broken Bay Leaves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Dried Red Chilies.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">A Pinch of Hing.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Medium Onions Chopped.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1" Ginger.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">6 Garlic Cloves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Green Chilies.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon EACH Haldi Powder & Kashmiri Mirch Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of Dhania Power.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup Peas.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Large Tomatoes Pureed.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3-4 Medium Potatoes Boiled.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of Garam Masala.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Hot Water As Needed.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Garnish:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Chopped Coriander Greens / Spring Onion Greens.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method For Koftas:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Grate cleaned radish from the largest cavity , salt it well. Ten minutes later squeeze out most of the liquid. Save this liquid to make dough and then parathas with later.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">To the mooli add all ingredients listed , mix well , now keep adding besan while you form a dough. When your mixture comes together easily and you are able to form a kofta that holds its shape , you are done.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Fry the koftas in mustard oil undisturbed for the first two minutes to help bind the koftas. Both sides need to be golden . Remove with a slotted spoon , and munch on a few while you make the curry.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method For Curry:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Use as much of the same oil as needed. When hot add cumin seeds, tej patta and dried chilies, once done tip in onions and saute them until browned . Add ginger garlic paste , and a minute laste the tomatoes along with all spices, hold back garam masala. Cook until you see oil and tomatoes are done.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Now add the peas and crumble in potatoes , don't cut them ! Saute for 3-5 minutes , and slowly build up your curry by pouring in hot water. Bring the curry to a rolling boil, sprinkle garam masala. The recipe adds hing at this stage. cover and cook over low heat for 2-3 minutes. Taste and adjust.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">When ready to serve , heat up the curry , add koftas , mix , cover and simmer them for 5 minutes over low heat. Add the garnish , mix , and serve !</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine https://www.facebook.com/groups/325180622895/</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">https://www.blogger.com/blog/posts/5932513968811299167</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram https://www.instagram.com/atul_sikand/</span>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-33883243822267601942024-02-10T10:47:00.002+05:302024-02-10T10:47:46.756+05:30 Bun Samosa #sikandalouscuisine<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkh7yYeyDy51z-p9xZ8hFe4T1DBqa64HseXeLQSblVPL-a1G0IcdhRRDwJGlfKDDPNClKngnW6EAxmmkQ3poQ4kXUEdbH0gbZ0FhkHlJtwPQ3CUSsK95IdTQjaSSMZ5z5yA1Dgw1Fm9wl5aHK2Ohmonw3s1w7n74PuxUP5BaJHTL-D8BBHdImmRsx3nrg/s4032/Bun%20Samosa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkh7yYeyDy51z-p9xZ8hFe4T1DBqa64HseXeLQSblVPL-a1G0IcdhRRDwJGlfKDDPNClKngnW6EAxmmkQ3poQ4kXUEdbH0gbZ0FhkHlJtwPQ3CUSsK95IdTQjaSSMZ5z5yA1Dgw1Fm9wl5aHK2Ohmonw3s1w7n74PuxUP5BaJHTL-D8BBHdImmRsx3nrg/s320/Bun%20Samosa.JPG" width="240" /></a></div><br /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"><br /></span><p></p><p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Our batch committee, in its infinite wisdom (or maybe momentary lapse of judgment), decided to tackle the Herculean task of crafting a special issue of the ADARSH / School Annual Book ,dedicated to our batch's 50th reunion. Lo and behold, the lucky winner of the coveted topic "Food Memories" was yours truly!</span></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Bun Samosas was one such delicacy we would sneak out of school during break to eat at the nearby Refugee Market . Here is my recipe for the same. Bun used here is an upmarket freshly home baked Parsi Pav ( Anahita Dhondy's recipe ) . My samosas are what they used to be originally - alu and matar - no nonsense added, read paneer , cashew , raisins added which I loathe in samosas!</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Let's start with some </span><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">tips</b><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"> to make nice "khasta" sammies !</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">1. </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Mixing the oil with flour a must– rub it for 2-3 minutes between the pals of your hands. You know when you have the right consistency when oil is well incorporated with the flour.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">2. </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Don’t overwork the dough– Less is more here ! You only need to bring the dough together orelse you will end up with hard samosa .</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">3. </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Dough must be stiff– If you want crispy yet khasta samosas.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">4. </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Rest the dough for 30 minutes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">5. </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Most Important tip is to fry samosa over low heat – They will turn out crisp when fried over low heat , not even medium.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Ingredients For Samosa Dough:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">250 Grams APF/Maida.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Ajwain.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon of Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">50 Ml Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">60 Ml Water.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Combine all dry ingredients in a parat , sprinkle oil , now the fun begins. Using your fingers and palms rub the dough to end with breadcrumb-like consistency. You can't unfortunately rush this step !</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Now start adding water by the tablespoon ,knead to bring the dough together to form a stiff ball. Cover the dough with a damp cloth while you make the filling.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Ingredients For Filling:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">500 Grams of Potatoes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Cup of Boiled Slightly Crushed Peas.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon EACH of Cumin & Fennel Seeds - Slightly crushed ideally.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Tablespoons of Crushed Coriander Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1-2 Green Chilies Minced.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">A Generous Pinch of Hing.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon EACH of Amchoor & Garam Masala.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1-2 Tablespoons of Chopped Ginger - Adjust to taste</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon EACH of Red Chili Powder & Coriander Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Tablespoons of Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Peel potatoes . Break them up with your fingers .Heat oil , sizzle hing ,add in cumin and cumin seeds, when aromatic , tip in crushed potatoes and peas with salt. and all masalas. Saute for 3-5 minutes .Taste and adjust.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Let's Make Samosas:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Knead the reasted dough lightly, cut 60 gram pieces , roll out a thin 6 -7" oval shape and slice through .</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Take one part ,form a cone , fill it with a potato mix. Seal the edges with wet fingers, fry them over low heat for 8-10 minute .</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Take a buttered pav , add chutties on one part , crush a samosa, place it on the base , more chutneys on top along with namken , done !</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Parsi Pav / Buns</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">R</span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">ecipe from THE PARSI KITCHEN by Anahita Dhondy</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Ingredients:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">600 Grams Flour.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">10 Grams Instant Yeast.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">80 Grams Sugar.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">6 Grams Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Egg.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">200 Ml Slightly Warm Milk.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">150 Ml Cream.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Butter / Oil For Glazing</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Mix yeast,sugar and milk, set aside 5-10 minutes till yeast blooms.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Add all the ingredients to the yeast , knead well for 5-7 minutes then add in salt. We use the stretch & fold method to knead the dough.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Leave the dough to prove/rise in a bowl dusted with flour/greased with oil. Keep the bowl covered with a wet cloth for about an hour/till it doubles.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">4. Lightly deflate the dough , divide and roll the dough into balls - 50 grams for pav and 80 grams for buns.and lay them in a greased baking dish with a small gap between each ball. Cover the tray with a damp cloth, set aside for 30-40 minutes , allowing them to rise again.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">5. Preheat the oven to 180C , reduce the temperature to 170C and bake for 20 minutes. ** Now increase the heat temperature back to 180C and continue to bake for another 10 minutes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">6. Place the freshly baked pavs / buns on a rack and glaze them with butter/oil to keep them soft.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1707623429482000&usg=AOvVaw0dbe0B_69_oe-zfwdiwz0K" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1707623429482000&usg=AOvVaw2fybdHCxOIudO2FvQOpIvf" href="https://www.blogger.com/blog/posts/5932513968811299167" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1707623429482000&usg=AOvVaw1v9HW90FCl6CeZ71r6oRFt" href="https://www.instagram.com/atul_sikand/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-63559284524259054912024-02-07T08:24:00.003+05:302024-02-07T08:24:33.261+05:30Chole Bhature #sikandalouscuisine<div class="x1e56ztr" style="animation-name: none !important; background-color: white; color: #050505; font-family: system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif; font-size: 15px; margin-bottom: 8px; transition-property: none !important;"><span class="x193iq5w xeuugli x13faqbe x1vvkbs xlh3980 xvmahel x1n0sxbx x6prxxf xvq8zen xo1l8bm xzsf02u" style="-webkit-font-smoothing: antialiased; animation-name: none !important; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; transition-property: none !important; word-break: break-word;"><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvkykmfeREay6CYGh_oXHMA7lRoBBv3uT4dX8F7FRMO8qoo1niRhC4-RxDmnwXZzaLEKKF5ZDUQueaLffn0PSnLKA-uUY797AStUlS0tr6jyfpz5-NuKrfEHvyioIyXbhMnjDFWoWyVUcwMCzaUgCxyw-3rzKh-yS47h9puintEQK9ncrt7kGUddjmb-A/s4032/Chole%20Bhature.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvkykmfeREay6CYGh_oXHMA7lRoBBv3uT4dX8F7FRMO8qoo1niRhC4-RxDmnwXZzaLEKKF5ZDUQueaLffn0PSnLKA-uUY797AStUlS0tr6jyfpz5-NuKrfEHvyioIyXbhMnjDFWoWyVUcwMCzaUgCxyw-3rzKh-yS47h9puintEQK9ncrt7kGUddjmb-A/s320/Chole%20Bhature.JPG" width="240" /></a></div><br /><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;"><br style="animation-name: none !important; transition-property: none !important;" /></span></span>I have adapted my friend <span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x1ejq31n xd10rxx x1sy0etr x17r0tee x972fbf xcfux6l x1qhh985 xm0m39n x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg xo1l8bm" href="https://www.facebook.com/groups/325180622895/user/1162585593/?__cft__[0]=AZXxqL1OAosGxWKFrjV0UmO-iEHkGqEbML-Jw8dUgR9D-1uOUNSYv0ZA9QOYd4JucDe4qwnzIUh7dTh6yLh-GSH3Qx7YZmGnVAg_KzwPZxvdM9DGqAHhEU1KqQcqUFm1yeXyXYR9rY6dIrN9h0DGlXNU&__tn__=-]K-R" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-style: none; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0"><span class="xt0psk2" style="animation-name: none !important; display: inline; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Ranveer Brar</span></span></a></span>'s recipe to cook this iconic dish , the results never cease to tingle the palate ! Use an iron kadai to get that deep dark color. Chole Masala recipe is a keeper and can be used in many dishes. I make a jarful and use it over the next few months.<br style="animation-name: none !important; transition-property: none !important;" />The list is long and intimidating , but when done with the Mise en place, the actual cooking process is quick and easy.<br style="animation-name: none !important; transition-property: none !important;" />𝗙𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗖𝗵𝗼𝗹𝗲<br style="animation-name: none !important; transition-property: none !important;" />1.5 Cups Chickpea- Soaked overnight.<br style="animation-name: none !important; transition-property: none !important;" />4-5 Dry Amla.<br style="animation-name: none !important; transition-property: none !important;" />1-2 Dry Red Chilis.<br style="animation-name: none !important; transition-property: none !important;" />2 Bruised Black Cardamom.<br style="animation-name: none !important; transition-property: none !important;" />Salt to taste.<br style="animation-name: none !important; transition-property: none !important;" />1 Teaspoon Baking Soda - A must!<br style="animation-name: none !important; transition-property: none !important;" />1 Bay Leaf.<br style="animation-name: none !important; transition-property: none !important;" />2 Tablespoons Tea Powder/ 2 Teabags.<br style="animation-name: none !important; transition-property: none !important;" />Water As Required.<br style="animation-name: none !important; transition-property: none !important;" />𝗙𝗼𝗿 𝗖𝗵𝗼𝗹𝗲 𝗠𝗮𝘀𝗮𝗹𝗮:<br style="animation-name: none !important; transition-property: none !important;" />2-4 Black Cardamom.<br style="animation-name: none !important; transition-property: none !important;" />10-12 Black Peppercorns.<br style="animation-name: none !important; transition-property: none !important;" />2-3 Green Cardamom.<br style="animation-name: none !important; transition-property: none !important;" />2 Mace.<br style="animation-name: none !important; transition-property: none !important;" />1 Heaped Teaspoon Dry Fenugreek Leaves.<br style="animation-name: none !important; transition-property: none !important;" />1" Cinnamon Stick. ½ Nutmeg. 1 Star Anise. 2-4 Cloves. ¼ Teaspoon Fenugreek Seeds.<br style="animation-name: none !important; transition-property: none !important;" />1 Tablespoon Coriander Powder.<br style="animation-name: none !important; transition-property: none !important;" />A pinch of Hing.<br style="animation-name: none !important; transition-property: none !important;" />1 Teaspoon Degi Mirch Powder.<br style="animation-name: none !important; transition-property: none !important;" />½ Teaspoon Cumin Powder.<br style="animation-name: none !important; transition-property: none !important;" />𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗶𝗻𝗴 𝗖𝗵𝗼𝗹𝗲<br style="animation-name: none !important; transition-property: none !important;" />¼ Cup Ghee.<br style="animation-name: none !important; transition-property: none !important;" />Prepared Chole Masala<br style="animation-name: none !important; transition-property: none !important;" />4-5 Tablespoons Tamarind Water- Adjust.<br style="animation-name: none !important; transition-property: none !important;" />½ Cup Remaining Chole Water - Reserved after boiling cholas.<br style="animation-name: none !important; transition-property: none !important;" />1 inch Ginger, Julienned.<br style="animation-name: none !important; transition-property: none !important;" />2 Tablespoons of Ghee.<br style="animation-name: none !important; transition-property: none !important;" />𝗙𝗼𝗿 𝗙𝗿𝗶𝗲𝗱 𝗔𝗹𝗼𝗼<br style="animation-name: none !important; transition-property: none !important;" />2 Medium Potatoes- Boiled & cubed.<br style="animation-name: none !important; transition-property: none !important;" />Oil for frying.<br style="animation-name: none !important; transition-property: none !important;" />Salt to taste.<br style="animation-name: none !important; transition-property: none !important;" />½ Teaspoon Degi Mirch Powder.<br style="animation-name: none !important; transition-property: none !important;" />1 Teaspoon Amchoor Powder.<br style="animation-name: none !important; transition-property: none !important;" />𝗙𝗼𝗿 𝗚𝗮𝗿𝗻𝗶𝘀𝗵 1 Medium Onion, Sliced 2 Green Chilies. ½: Ginger, Julienned, Green chutney. Few Coriander sprigs.<br style="animation-name: none !important; transition-property: none !important;" /><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;">Method For Chola:</span></span><br style="animation-name: none !important; transition-property: none !important;" />Pressure cook for 5-6 whistles soaked chickpeas along with dry amla, dry red chilli, black cardamom, salt to taste, baking soda, bay leaf, tea powder/bags and water as required. When pressure drops, strain cholas , reserve the water discarding tea bags.<br style="animation-name: none !important; transition-property: none !important;" /><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;">For Chole Masala:</span></span><br style="animation-name: none !important; transition-property: none !important;" />Dry roast all the whole spices ( not powders ) mentioned under chole masala, when done add the powders and continue to dry roast for a minute.Transfer it into a grinder jar and grind it finely.<br style="animation-name: none !important; transition-property: none !important;" /><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;">For Fried Aloo:</span></span><br style="animation-name: none !important; transition-property: none !important;" />Heat oil in a kadai, add boiled & cubed potatoes and fry until crisp and golden, transfer them into a bowl.Add salt to taste, degi red chilli powder, dry mango powder and toss well.Keep aside to use at the end.<br style="animation-name: none !important; transition-property: none !important;" /><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;">For Tempering Chole:</span></span><br style="animation-name: none !important; transition-property: none !important;" />In a kadai, heat ghee, add pressure cooked chole, prepared chole masala, black tamarind water. Mix everything well , I like my cholas mashed not " khara khara " .Adjust consistency by adding remaining chole water.<br style="animation-name: none !important; transition-property: none !important;" />Simmer for 15-20 minutes on low flame, or until chole absorbs all the flavour.At the end, add ginger and ghee.Garnished with ginger, ghee, green chillies, fried aloo, sliced onion and coriander sprig.<br style="animation-name: none !important; transition-property: none !important;" /><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;">Bhature Ingredients:</span></span><br style="animation-name: none !important; transition-property: none !important;" />1 1⁄2 Cups of refined Flour.<br style="animation-name: none !important; transition-property: none !important;" />1 Teaspoon Sugar.<br style="animation-name: none !important; transition-property: none !important;" />Salt To Taste.<br style="animation-name: none !important; transition-property: none !important;" />1 Teaspoon Oil.<br style="animation-name: none !important; transition-property: none !important;" />5 Grams Dry Yeast soaked in water & sugar.<br style="animation-name: none !important; transition-property: none !important;" />2 Tablespoons Semolina- Soaked in water.<br style="animation-name: none !important; transition-property: none !important;" />1 Teaspoon Oil.<br style="animation-name: none !important; transition-property: none !important;" /><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;">Method:<br style="animation-name: none !important; transition-property: none !important;" /></span></span>In a parat, add refined flour, sugar, salt to taste, oil, dry yeast soaked in water for 10 minutes, semolina soaked in enough water for 1 hour. Mix making sure everything is well combined. Add water as required and knead the dough to a smooth and soft consistency without overworking the dough.Grease the dough with oil, cover and rest for 1 hour.<br style="animation-name: none !important; transition-property: none !important;" />Pinch a ball sized dough and make a ball without any cracks. Roll slightly thick, applying oil to prevent it from sticking. Cover and rest them for 15 minutes. Finally, roll the dough evenly into circles using a rolling pin. roll neither too thin or thick.<br style="animation-name: none !important; transition-property: none !important;" />Heat oil in kadai. When the oil is sufficiently hot, add one bhatura. Press with the spoon to puff up.When they begin to puff, splash oil over the bhatura till they puff completely. Flip over and fry the bhatura till golden brown all over.<br style="animation-name: none !important; transition-property: none !important;" />Then drain the bhature into tissue paper to remove excess oil. Fry all bhature the same way.<br style="animation-name: none !important; transition-property: none !important;" /><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;">Atul Sikand<br style="animation-name: none !important; transition-property: none !important;" />Administrator & Owner of Sikandalous Cuisine </span></span>https://www.facebook.com/groups/325180622895/<span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-weight: 600; transition-property: none !important;"><br style="animation-name: none !important; transition-property: none !important;" />For Recipes Follow My Blog:</span></span></span></div><div class="x1e56ztr" style="animation-name: none !important; background-color: white; color: #050505; font-family: system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif; 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border-bottom: 0px solid transparent; height: 50px; position: absolute; top: 1158px; width: 1px;"></div><div class="CodeMirror-gutters" style="-webkit-tap-highlight-color: transparent; background-color: #f7f7f7; border-right: 1px solid rgb(221, 221, 221); box-sizing: content-box; height: 1208px; left: 0px; min-height: 100%; position: absolute; text-wrap: nowrap; top: 0px; z-index: 3;"><div class="CodeMirror-gutter CodeMirror-linenumbers" style="-webkit-tap-highlight-color: transparent; box-sizing: content-box; display: inline-block; height: 1208px; margin-bottom: -50px; text-wrap: wrap; vertical-align: top; width: 29px;"></div></div></div></div></div></div></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-58609648811498823952024-02-05T17:33:00.007+05:302024-02-05T17:33:54.443+05:30 Methi Malai Matar Paneer #sikandalouscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwtNXE6DOf6uOtE-5chgLtBG81C9dtsLqi-_X8GgnriBjXOX9xYRQuOpOuytp0ndJQ10TYv2psPxX3vY4xfbk5c-KasnFkaBHt7T_dKhZOS_rglcIX17X5Go5FBfsNp7fvIcKSXAvN8-T9BfAwwHKqHmeN5hFEIgPjjkRDLd607kg1wYilyEFmcgGqcLK/s4888/Methi%20Malai%20Matar%20Paneer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4888" data-original-width="4219" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwtNXE6DOf6uOtE-5chgLtBG81C9dtsLqi-_X8GgnriBjXOX9xYRQuOpOuytp0ndJQ10TYv2psPxX3vY4xfbk5c-KasnFkaBHt7T_dKhZOS_rglcIX17X5Go5FBfsNp7fvIcKSXAvN8-T9BfAwwHKqHmeN5hFEIgPjjkRDLd607kg1wYilyEFmcgGqcLK/s320/Methi%20Malai%20Matar%20Paneer.jpg" width="276" /></a></div><br /><p><br /></p><p>This brilliant recipe was shared by my mega talented friend Parul Pratap ( Bourbon Chef ) on her wall . I changed the cooking method , going with her ingredients and quantities. What I did add was a pinch of kasoori methi to add another layer of flavour.</p><div>200 Grams of Paneer Cubed.<br />100 Grams of Methi Leaves Finely Chopped.<br />100 Grams of Shelled Fresh Tender Peas- I par blanched mine to 50% doneness.<br />1 Onion Chopped.<br />2” Ginger.<br />6 Garlic Cloves.<br />6 Cashews.<br />1 Green Chilli.<br />1/2 Teaspoon of Shahi Jeera.<br />1/2 Teaspoon of Garam Masala.<br />1.5 Tablespoons of Peanut Oil.<br />Salt.<br />Method:<br />1. Make a paste of cashews , chilies, ginger and garlic with a little milk.<br />2. Heat oil , crackle shahi jeera , toss in chopped onions , saute until onions soften and begin to change their color. Now add the paste , a brief saute for ginger to lose its rawness and in add in methi.<br />3. Bhuno methi for 5-7 minutes , when done add peas . After a brief saute tip in paneer , a quick toss in the pan along with kasoori methi. Fold in the cream , cook for a minute or two over low heat. Balance the thickness as desired, adding a bit of milk if needed . Check the seasoning , sprinkle in garam masala.<br />Serve ASAP as paneer tends to soak in some cream leaving you with no/thick gravy.<br />Atul Sikand</div><div>Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1707220943810000&usg=AOvVaw14Q9gWbldQ15LlKnFe1Eas" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1707220943810000&usg=AOvVaw2eMa2YOaBhVJGOoTUNDD65" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1707220943811000&usg=AOvVaw1-qs6ilPsv6kVFR7M1B6XW" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><span style="font-size: xx-small;"><span style="color: blue;"><b> </b></span></span></div><div><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/explore/tags/methimalaipaneer/&source=gmail&ust=1707220943811000&usg=AOvVaw1slvIM21wEUfYygLeZjrJl" href="https://www.instagram.com/explore/tags/methimalaipaneer/" role="link" style="border-style: none; 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font-size: 14px;"> </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/explore/tags/atulsikand/&source=gmail&ust=1707220943811000&usg=AOvVaw0wj4iX22Gtfc-ZZf7eKvpf" href="https://www.instagram.com/explore/tags/atulsikand/" role="link" style="border-style: none; border-width: 0px; box-sizing: border-box; display: inline; font-family: -apple-system,"system-ui","Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none;" target="_blank">#atulsikand</a><span class="gmail_default" style="font-size: small;"><wbr></wbr> </span></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-86165362644671482362024-02-02T18:02:00.006+05:302024-02-02T18:02:40.624+05:30Mamsam Biryani #sikandalouscuisine<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtHdpcp-b96-sctlVR-zpfcACF_LW6bEnoHfzPMepOvk5OUOPdJOq9Lqqpq5dJxK80U8BrhaG9JhHcM_qd6l2DrcTsY8KTywR3q1t3vvfE3UeF07_0DhOI7PSaIc954sCw06oHLCoyXvzF2rLb2nrKWWYXvOTWJIEpJtcexkWDRj70s8aSrKQMO62aTmj/s4622/Mamsam%20Biryani%20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4622" data-original-width="4284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtHdpcp-b96-sctlVR-zpfcACF_LW6bEnoHfzPMepOvk5OUOPdJOq9Lqqpq5dJxK80U8BrhaG9JhHcM_qd6l2DrcTsY8KTywR3q1t3vvfE3UeF07_0DhOI7PSaIc954sCw06oHLCoyXvzF2rLb2nrKWWYXvOTWJIEpJtcexkWDRj70s8aSrKQMO62aTmj/s320/Mamsam%20Biryani%20.jpg" width="297" /></a></div><br /><span style="font-family: arial;"><br />A delicious biryani which is layered with lots of crispy brown onions which almost makes them the "talking point" of the biryani. Caraway seeds with their distinct though subtle nutty flavour showcase the strong influence of Mughlai cuisine in Andhra cooking.<br />In the recipe raw marinated mutton is cooked under dum with rice. I pre cooked my mutton 80% .<br />Ingredients:<br /><span style="font-size: small;">1 Kg Mutton</span></span><p></p><div><span style="font-family: arial;"><b>MARINADE:</b><br />12 Green Chilies - Slit halfway.<br />8 Tablespoons EACH of Chopped Coriander Greens & Mint Leaves.<br />2-3 Tablespoons of Raw Papaya Paste.<br />1 Teaspoon Caraway Seeds.<br />1 Tablespoon Red Chili Powder.<br />2 Teaspoons Garam Masala **<br />Salt.<br /><b>MAKE A PASTE OF THE ABOVE.</b><br />3 Tablespoons EACH of Ginger & Garlic Paste.<br />250 Grams Whipped Yogurt.<br />2 Tablespoons of Lemon Juice.<br /><b>RICE:</b><br />1 Kg Basmati - Soaked for 15 minutes.<br />1 Tablespoon Rock Salt / Salt.<br />6 Cloves.<br />3 Green Cardamoms.<br />2" of Cinnamon Stick.<br />1 Bay Leaf.<br />1 Teaspoon Caraway Seeds.<br /><b>OTHER INGREDIENTS:</b><br />100 Grams of Ghee.<br />7 Large Onions Finely Sliced.<br />180 Ml Warm Milk + A Pinch of Saffron.<br /><b>METHOD:</b><br />1. Marinate mutton in the paste prepared for about 30 minutes. Then add in yogurt , ginger & garlic paste along with lemon juice. Set aside for a few hours.<br />2. Heat 12 cups of water , add salt, all the whole spices mentioned under RICE , boil for 3-4 minutes. Add drained rice and cook until rice is 50% done. Strain and reserve some of the water which will be added later.<br />3 Gently fry onions in ghee to a crispy dark brown. Strain and set aside , reserve what ghee/oil remains.<br /><b>LAYERING:</b><br />Spread mutton at the bottom of a vessel, cover with half of the onions. Add the reserved rice water as needed along with what ghee/oil remains after frying the onions.<br />Top with rice , level the surface and spread the remaining fried onions. Sprinkle saffron milk on top and cook under dum for 30 minutes , or bake at 160 C for 25-30 minutes.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1706961994417000&usg=AOvVaw2myi9wjQrur5Nol9SIgMQ3" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a> <br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1706961994417000&usg=AOvVaw0Uz60-jX7oCeFx3y9JsJKX" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1706961994417000&usg=AOvVaw0TbDhopjPyzKV95CnWkL_c" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><br /><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/mamsam/" role="link" style="animation-name: none; 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outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#lambbiryani</a><span style="font-size: 14px;"> </span><a class="gmail-x1i10hfl gmail-xjbqb8w gmail-x1ejq31n gmail-xd10rxx gmail-x1sy0etr gmail-x17r0tee gmail-x972fbf gmail-xcfux6l gmail-x1qhh985 gmail-xm0m39n gmail-x9f619 gmail-x1ypdohk gmail-xt0psk2 gmail-xe8uvvx gmail-xdj266r gmail-x11i5rnm gmail-xat24cr gmail-x1mh8g0r gmail-xexx8yu gmail-x4uap5 gmail-x18d9i69 gmail-xkhd6sd gmail-x16tdsg8 gmail-x1hl2dhg gmail-xggy1nq gmail-x1a2a7pz gmail-_aa9_ gmail-_a6hd" href="https://www.instagram.com/explore/tags/mamsambiryani/" role="link" style="animation-name: none; border-style: none; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">#mamsambiryani</a><span style="font-size: 14px;"> <span class="gmail_default" style="font-size: small;"> </span></span></span></div>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-37067661014894539972024-01-28T11:15:00.002+05:302024-01-28T11:15:26.280+05:30 Tandoori Murgh Malai #sikandalouscuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarTFBjIeV_BIIVW5J2KS2dr3Z_eOc37YqCI0uomIvsoeRPMuhLdkQFkrKs37IjdXMYWp1da5zEWG5BrYuT0dS_E5ur4JrnIQrbxyNHFp0fk53GY2hUraYGpSfYW-mhGxhuStEzdcEgUKR0ST22Q3IXRV5KBHyzfsZ7e2iz_HxkNXjE6VSiJKYbCd0V2g9/s2028/Tandoori%20Murgh%20Malai%20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2028" data-original-width="1521" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarTFBjIeV_BIIVW5J2KS2dr3Z_eOc37YqCI0uomIvsoeRPMuhLdkQFkrKs37IjdXMYWp1da5zEWG5BrYuT0dS_E5ur4JrnIQrbxyNHFp0fk53GY2hUraYGpSfYW-mhGxhuStEzdcEgUKR0ST22Q3IXRV5KBHyzfsZ7e2iz_HxkNXjE6VSiJKYbCd0V2g9/s320/Tandoori%20Murgh%20Malai%20.jpg" width="240" /></a></div><br /><p></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">500 Grams Boneless Thigh Cubed.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Tablespoons EACH of Full Fat Yogurt & Cream.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">10 Cashews.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3-4 Green Chilies.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">6-8 Cloves of Garlic.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 “ Ginger.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3-4 Tablespoons of Lemon Juice.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon of Coriander Powder , Cumin Powder , Kasoori Methi and Salt.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Chopped Coriander.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Blend all ingredients , marinate chicken in the paste for a few hours. I kept it marinated overnight. Cook the chicken your preferred way - pan fry , bake or BBQ , basting it with ghee if going the BBQ way.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine https://www.facebook.com/groups/325180622895/</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">https://www.blogger.com/blog/posts/5932513968811299167</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram https://www.instagram.com/atul_sikand/</span>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-49469159806479409682024-01-27T11:57:00.001+05:302024-01-27T11:57:12.462+05:30 Meen Kulambu #sikandalouscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0m7FlpQU9CiZTTuU5apKGqxC3vbDoIy6i6RQMC7t3mljmONbgDrLjBSe1ZsKSGis-25zmzu_OX2EbeNJJHUM0G81VSxCOhMBSbdUA_fIAVzr8TC2Hx8OfhIwbchU1WvEt7dI47XWch_XKTMY_LyD-lMS7ZARF2Z15QpvoDOm9NGakbrk8zUUrBezfX6c/s4032/IMG_4856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0m7FlpQU9CiZTTuU5apKGqxC3vbDoIy6i6RQMC7t3mljmONbgDrLjBSe1ZsKSGis-25zmzu_OX2EbeNJJHUM0G81VSxCOhMBSbdUA_fIAVzr8TC2Hx8OfhIwbchU1WvEt7dI47XWch_XKTMY_LyD-lMS7ZARF2Z15QpvoDOm9NGakbrk8zUUrBezfX6c/s320/IMG_4856.jpg" width="240" /></a></div><br /><p><br /></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Fish cooked in a thick tangy spicy curry , Meen Kulambu tastes best when eaten a few hours or even a day later served with white rice , idli or dosai.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">For The Fish:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">500 Grams Fish -Your choice and cut.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Salt.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon Haldi.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Marinate fish in the above while you get prepping and cooking the curry.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">For The Curry:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup chopped Onions.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/4 Cup Garlic Cloves Quartered.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Green Chilies Halved.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/4 Cup Chopped Tomatoes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Teaspoons Red Chili Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Coriander Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Teaspoons Jeera Powder.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Tablespoons Minced Ginger.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Cups of Tomato Puree.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1-2 Teaspoons Tamarind Paste - Adjust at the end.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Cup Chopped Coriander Greens.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">For Tempering:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3 Tablespoons Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Sprig of Curry Leaves.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon EACH of Fenugreek , Fennel , Cumin Seeds and Urad Dal.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Heat oil , splutter tempering ingredients over medium heat for about 30 seconds until dal turns golden brown. Now add onions, tomatoes, garlic and chilies , cook for about 4-5 minutes.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Add the spices along with tomato puree along with ginger , cook until you see oil on the sides.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Pour in 2 cups of hot water and bring your curry to a rolling boil. After 2 minutes add in your fish along with coriander leaves. Cook over low until the fish is done and you get your desired consistency. Taste and add tamarind as needed.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1706420566702000&usg=AOvVaw0rIbw1CQwKP_ZpQu6L70dL" href="https://www.facebook.com/groups/325180622895/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1706420566702000&usg=AOvVaw0ao1hxwwoMSAcVjwoAA9w4" href="https://www.blogger.com/blog/posts/5932513968811299167" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1706420566702000&usg=AOvVaw2U7KMtaheNgE2N4QAXp7FH" href="https://www.instagram.com/atul_sikand/" style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-13701527331545721012024-01-22T18:13:00.000+05:302024-01-22T18:13:00.041+05:30 Jewelled Black Rice Salad #sikandalouscuisine<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxNZKMHHv6efRWD0QiMpdVqexjLRKrfFDYY20LU5sfuQU06nAECEQKoGCzHzhHlA7erPIsY9g5fR1njaVWjzM_2Jg0Hio0dcGesXUvawf4jwZS_HB7bjMf6CDomkORBE1Jx2BVhCTSBE32gSZ4wStvf4aKAVIJHThXURwUxhyv79yHslIcoPdgosAAsJ4/s3024/Jewelled%20Black%20Rice%20Salad.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3009" data-original-width="3024" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxNZKMHHv6efRWD0QiMpdVqexjLRKrfFDYY20LU5sfuQU06nAECEQKoGCzHzhHlA7erPIsY9g5fR1njaVWjzM_2Jg0Hio0dcGesXUvawf4jwZS_HB7bjMf6CDomkORBE1Jx2BVhCTSBE32gSZ4wStvf4aKAVIJHThXURwUxhyv79yHslIcoPdgosAAsJ4/s320/Jewelled%20Black%20Rice%20Salad.heic" width="320" /></a></div><br /><p><br /></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Cup Black Rice- Soak in water , boil till done, strain.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Olive Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2 Teaspoons Coarsely Crushed Cumin Seeds.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">250 Grams Carrots - Peeled and cubed.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Large Onion - Sliced medium thick lengthwise.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">150 Grams Red Bell Peppers , Zucchini .</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">10 Cherry Tomatoes halved.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/3 Cup Pistachios Halved.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/3 Cup Pomegranate Kernels.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/2 Cup Chopped Parsley.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/3 Cup Dried Cranberries.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Labneh / Feta Cheese.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Salad Dressing:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1/4 Cup Olive Oil.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Lemon Juice.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Tablespoon Pomegranate Molasses.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Chopped Garlic.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Sugar.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Salt & Pepper.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Method:</b><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1. Combine all dressing ingredients and set aside allowing flavours to develop while you prep your salad.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Preheat the oven to 200 C , place carrots and onions in a baking dish , sprinkle salt & cumin seeds, drizzle olive oil and bake for 2</span><span class="gmail_default" style="color: #222222; font-family: Arial, Helvetica, sans-serif;">5</span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;"> minutes. Now add in peppers and zucchini , mix well to coat them too and bake for another 5 minutes. We want our carrots caramelized and peppers to retain a bite.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">3. Cool the vegetables for a few minutes , mix in the rice along with cranberries. Add most of the cherry tomatoes , parsley and pistachios. Finally drizzle in the dressing mix gently. Garnish with the remaining pasley , cherry tomatoes and pistachios. Crumble feta on top and serve.</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Atul Sikand</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Administrator & Owner of Sikandalous Cuisine https://www.facebook.com/groups/325180622895/</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">For Recipes Follow My Blog:</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">https://www.blogger.com/blog/posts/5932513968811299167</span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Follow Me on Instagram https://www.instagram.com/atul_sikand/</span>Sikandalous Cuisinehttp://www.blogger.com/profile/09537223718966269146noreply@blogger.com0tag:blogger.com,1999:blog-5932513968811299167.post-62027313527994168532024-01-21T11:22:00.002+05:302024-01-21T11:22:40.995+05:30 Chettinad Mutton Biryani #sikandalouscuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqaxddocuUCQkysArmEVD_92dy3KpnGFg3xT6RxW2FkYxAhPJZo-sXVo2zDH7q1mLk46k8EGV32VrwN-J0CYMqbZO7zAo321H5JD-ncewK6mAr7wApxctUZY0l487BKawJNLviyqyLwZzJZaTsOBJ-5tXUnx9ZCr4WSlu5r1mMBlpi5TGiheLL7Fl07PM/s1868/Chettinad%20Mutton%20Biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="1868" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqaxddocuUCQkysArmEVD_92dy3KpnGFg3xT6RxW2FkYxAhPJZo-sXVo2zDH7q1mLk46k8EGV32VrwN-J0CYMqbZO7zAo321H5JD-ncewK6mAr7wApxctUZY0l487BKawJNLviyqyLwZzJZaTsOBJ-5tXUnx9ZCr4WSlu5r1mMBlpi5TGiheLL7Fl07PM/s320/Chettinad%20Mutton%20Biryani.jpg" width="320" /></a></div><br /><p><br /></p><b>Ingredients:<br /></b><span class="gmail_default" style="font-size: small;">500 Grams Mutton.</span><br />1 Tablespoons Ginger.<br />1 Tablespoons Garlic Paste.<br />Paste of 5 Green Chilies.<br />1/3 Cup Curd.<br />1 Tomato Chopped.<br />1/3d Cup Coriander Greens.<br />Marinate mutton in the above ingredients for a couple of hours.<br /><b>Make A Coarse Powder :</b><br />1 Teaspoon Jeera.<br />1 Teaspoon Black Peppercorn.<br />1 Teaspoon Sauf.<br />Other Ingredients:<br />400 Grams Sela Basmati Rice - Marinate in 1 Tablespoon Ghee for an hour.<br />5-6 Green Cardamom.<br />4-5 Dried Red Chilies.<br />1 Bay Leaf<br />2" Cinnamon<br />2 Onions Sliced.<br />Salt.<br />Ghee.<br /><b>Method:</b><br />Heat ghee , splutter bay leaf , cinnamon , cardamoms and add chilies.When aromatic add onions and fry till golden brown.Now add mutton and some salt , cook on high for about 10 minutes , tip in spice powder prepared , continue cooking over medium heat for another 10 minutes. Add a bit of water and cook over low until mutton is tender.<br />Add rice and spread it over mutton. Pour in enough water approx an inch above mutton and rice . Cook covered on medium heat for 10 minutes then on low for about 20 minutes.When all water is absorbed place on ' dum ' for 20-30 minutes.I cooked biryani on the gas and when rice was 75% done put the dish tightly sealed in the oven and baked at 160C for 30 minutes.<br />Atul Sikand<br />Administrator & Owner of Sikandalous Cuisine <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/groups/325180622895/&source=gmail&ust=1705902114353000&usg=AOvVaw3JMv4GXj8Pb2WgrVPDIfjD" href="https://www.facebook.com/groups/325180622895/" target="_blank">https://www.facebook.com/<wbr></wbr>groups/325180622895/</a><br />For Recipes Follow My Blog:<br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.blogger.com/blog/posts/5932513968811299167&source=gmail&ust=1705902114353000&usg=AOvVaw1adr-avNgHYOlztXdRpJn6" href="https://www.blogger.com/blog/posts/5932513968811299167" target="_blank">https://www.blogger.com/blog/<wbr></wbr>posts/5932513968811299167</a><br />Follow Me on Instagram <a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/atul_sikand/&source=gmail&ust=1705902114353000&usg=AOvVaw0ZAKz4_X352s1U4ltbYL2k" href="https://www.instagram.com/atul_sikand/" target="_blank">https://www.instagram.com/<wbr></wbr>atul_sikand/</a><br /><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/explore/tags/chettinadbiryani/&source=gmail&ust=1705902114353000&usg=AOvVaw3RJPzYnHAIHiXnducvB1-m" href="https://www.instagram.com/explore/tags/chettinadbiryani/" role="link" style="border-color: initial; 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