Thursday, 25 May 2017

Curd Rice Two Ways #sikandalouscuisine


​These days I eat lots of curd rice ​- its delicious , light and cooling . I use the coarse Goan rice or red South Indian rice whenever possible. On Sharmistha's curd rice post Alphosa Alphonsa Motha shared a great tip - boiling rice in milk for curd rice . Well I took her tip and it made all the difference .

I essentially use a recipe from COOKING AT HOME WITH PEDATHA , but incorporated Alphonsa's tip .

Basic Curd Rice

1 Cup Rice.
2 Cups Milk.
1/2 Cup Water.
​1.5 To 2 Cups Yogurt.
​1-2 Tablespoons Pomegranate.
Oil.
Salt.

The Paste- Grind the three ingredients :
1/2 Teaspoon Mustard Seeds- Soak in 1 tablespoon water for 10 minutes.
2-3 Green Chilies.
1 Sprig Coriander Greens.

The Tempering:
1 Teaspoon Split Black Dal.
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Hing.
Whole Chilies - Not in recipe.
Curry Leaves - Not in recipe.

1. Soak rice in milk and water for about 1 hour , then pressure cook rice till done. The cooking time will vary - basmati will cook fast , thicker grains like I use take longer. The amount of liquid used will also vary with the type of rice you use .You also must cook rice till its more than soft and mash it a little.

2. Whisk yogurt , add salt and ' paste ' . mix this into the rice.

3. Heat oil , add dal , when dal turns golden tip in and splutter mustard seeds , add hing , dried chilies and curry leaves if using. Add this to the curd rice.

4. Garnish with Pomegranate.

Curd Rice Variation With Vegetables :


Make the curd rice as above , then add :
2 Tablespoons Grated Carrots.
3 Tablespoons Grated Cucumber.
1/2 Tablespoon Chopped Dhania Greens
Adjust salt and chilies . Serve .


Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Wednesday, 24 May 2017

Fried Spiced Prawns #sikandalouscuisine


A nice and easy finger food - needs no advance prep as such . Here I fried a few stems of curry leaves in oil first . This infused some flavors into the oil , and also gave me nice crunchy cruuy leaves for garnish , and they taste great too. Recipe is more or less andaaz .
10 Large Prawns - Keep tails.
2 Stems Tender Curry Leaves
Rice Flour For Dusting.
Make Paste:
1/2 Teaspoon Garlic.
1/4 Teaspoon Ginger.
1/2 Teaspoon Jeera Powder.
Chilies To Taste.
1/2 Teaspoon Garam Masala.
1 Tablespoon Lemon Juice.
Salt.
1. Clean prawns , make a shallow clit along the backbone . Marinate prawns in the above semi dry paste.
2. Heat oil , tip in curry putta stems - remove in 10 seconds and set aside.
3. Dust Prawns in rice flour - lightly coating - you not looking to make a pakora.
4. Deep fry prawns for 1 minute - Strain and rest prawns for 2-3 minutes.
5. Garnish with Curry leaves.
sikandalous cuisine members in Delhi/NCR can go online to www.lionfresh.com to buy these prawns and other stuff and avail of a 15% discount by typing in SIKANDALOUS in the discount tab while checking out . The quality was excellent !
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Tuesday, 23 May 2017

Moong & Dhuli Arhar Dal #sikandalouscuisine


A good dal and rice is all I need to make my meal . Good dals are often a challenge , especially as we tend to complicate the tarka with too many ingredients and go the pyaaz tomato route halfway to a subzi !This mixed dal I keep the tarka as simple as possible , and it tastes delicious.

100 Grams Moong Dal
100 Grams Urad .
1/2 Teaspoon Haldi.
1 Heaped Teaspoon Dhania Seeds - Lightly roast and crush coarsely.
8-10 Cloves Garlic Chopped.
Dried Red Chilies - Optional.
A Pinch of Hing - Optional , I love it.
Dhani Greens - Mainly stems.
Salt.
Ghee

​1.Soak dals for an hour with haldi and salt - Pressure cook till done .
2.
When ready to serve , heat ghee , add garlic , as garlic begins to brown tip in hing and dried chilies if using .Pour tarks over dal . Give one boil , take off heat and add half the dhania greens , stir and leave covered for 5-6 minutes. Dhania too will infuse dal beautifully. Garnish and serve !

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Monday, 22 May 2017

Egg & Pea Curry #sikandalouscuisine


​Comfort food and a one dish meal . I normally add potatoes with an egg curry , this time I kept it simple by adding in 1 cup of frozen peas that had been waiting to be cooked for almost 6 months ! I also stayed away from the coconut route reluctantly . I am goad I did , this came out quite light and very delicious . Go with the flow type of recipe . This is what I did :

8 Boiled Eggs.
1 Cup Parboiled Peas.
2 Onions Chopped.
2 Tomatoes Pureed.
1 Teaspoon Ginger Paste.
​1 Teaspoon Garlic Paste.
1 Teaspoon Rai / Mustard Seeds.
1 Tej Putta.
Whole Red Chilies.
1 Heaped Teaspoon Red Chili Powder - For color.
1 Heaped Teaspoon Sambar Powder.
1/2 Teaspoon Haldi Powder.
A Generous Pinch of Hing.
Curry Putta.
Salt
Mustard Oil.
​1. Peel eggs , make surface slits , lightly coat with haldi and red chili powder. 10 Minutes later fry the eggs in oil​- Set aside.
2. Heat oil , add tej putta ,then rai /mustard seeds. When they stop spluttering turn off heat and 30 seconds later add red chili powder and hing.Mix well , this will color your dish beautifully.
3. Turn heat back on , add curry leaves and tip in onions. When light brown add every other ingredient except for sambar powder , eggs and peas.Cook covered on low till you see oil.
4. Now add in sambar powder ,stir and tip in peas and eggs ,cook in masala for 3-4 minutes.
5. Your dish is ready - you can make it dry or  wet to suit your taste. I kept this like a thick curry.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

Sunday, 21 May 2017

Moong Dal & Methe Sprouts Chillas #sikandalouscuisine


Breakfast time or snack - these chilas with sprouts taste awesome - go with the flow ....

Step 1
​200 Grams Moong Dal - Soak for 2 hours.
1/2 " Ginger.
Green Chilies To Taste.
Grind the above after discarding the water dal was soaking in . Add salt and a dot of hing and set aside for 30 minutes for flavours to develop.

Step 2
2-3 Tablespoons Dhania Greens.
1 Cup Cooked/Uncooked Sprouts - Use any , I used methe sprouts.
2 Tablespoons Minced Onions.
Chili Paste / Chutney - Optional
1-2 Teaspoons Minced Curry Leaves.

To make Chillas:
1. To your batter add half the sprouts and all the onions.

2. When your pan is medium hot spray some oil then ladle in enough batter to coat the entire surface keeping it thin.Cover and cook on low.Add oil

2. As chila starts firming up , dot some chili paste if using and spread , then sprinkle on more sprouts , gently press sprouts once, cover and cook another 2-3 minutes till chila is done and lifts easily .

3. Fold and enjoy a healthy and delicious breakfast .

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/