Thursday, 17 August 2017

Masala Chicken Luga Lipta #sikandalouscuisine


800 Grams-1 Kg Chicken.

Spice to be dry roasted and powdered:
1 Teaspoon Black Pepper corn.
1" Cinnamon.
1 Teaspoon Sauf.
1 Teaspoon Jeera
1 Tablespoon Coriander Seeds.
Seeds of 2 Green Cardamon
6-8 Cloves.

Other Ingredients:
2 Tablespoons Hung Curd.
1 Large Onion Sliced - fry till golden brown in ghee , strain and grind to a paste . set aside for later use.
1 Teaspoon Mustard Seeds.
1 Tej Putta.
1 Medium Onion - Chopped.
1.5 Teaspoons Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Kasoori Methi.
1-2 Tablespoons Chopped Dhania.
Juice of One Lemon - Optional
1 Tablespoon Ghee

1. Dry roast the spice and grind to a fine powder , add along with 2 tablespoons hung curd and marinate chicken , set aside for an hour or so.

2. In the same ghee you fried onions in , add tej putta along with mustard seeds then add chopped onion , saute till golden brown .

3. Add the chicken, bhuno over high heat to sear - perhaps 7-10 minutes , reduce heat , cook covered adding a bit of water as and when needed .

4. When chicken is 75 % done , add the onion paste along with ginger and garlic paste  . I also add dried red chiles .Cook covered till done , then add kasoori methi , chopped dhania and lemon juice, adjusting the amount of gravy you would like to have by adding water accordingly .I keep this with a thick gravy.

For that magical touch , add 1 tablespoon of hot ghee over the dish when ready to serve .



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

Sunday, 13 August 2017

Tandala Thalipeeth #sikandalouscuisine



Karwar is a small town in in Karnataka , south of Goa .The cuisine is thus quite similar to Goan , without influences of the Portuguese which is seen in Goan cuisine . You could say the Karwar Cuisine has retained it's pristine nature and traditional flavors. I chanced upon this fabulous book Karwar Cuisine by Sindhu Dubashashi , its a fantastic read and showcases this little known coastal town of Karnataka's cuisine beautifully.

2 Cups Rice Flour.
 3/4 Cups Finely Chopped Onions.
3-4 Green Chilies Minced.
1/4" Finely Chopped Ginger.
1 Teaspoon Sugar.
Salt.
1/4 Cup Grated Coconut.
Oil

1.Mix all ingredients apart from oil , add water and knead till you get a roti / chapatti consistency dough.
2. On a plastic sheet pat a small ball of the dough to shape into a moderate thick chapatti/thalipeeth .
3. Transfer the thalipeeth to a medium hot pan,pour oil around the thalipeeth, cover with a lid and cook over medium heat 3-4 minutes till it changes color.Flip the thalipeeth, drizzle more oil and cook another 2-3 minutes.
4. You end up with a crisp though soft thalipeeth which is traditionally eaten with ghee or white butter.This was delicious !


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

Prawn Ambot-Tik / Sour and Hot Prawn Curry #sikandalouscuisine


Recipe Credits - The Essential Goa Cookbook

Ambot means Sour and Tik means spicy in Portuguese - This is a delicious rustic curry not for the fainthearted ! A fine example of Portuguese influence in Goan food ,  Adjust heat factor , keep it basic and simple .Coconut is an option here. 

1 Kg Prawns -Clean and keep Tails.
2 Drumsticks Peeled and Cut 1" .
2 Onion Chopped.
3-4 Tablespoons Thick Tamarind Paste.
4-5 Kokum Petals ( Give color and a hint of a sweet balance ).
Salt.
1 Teaspoon Kashmiri Red Chilli Powder ( Color ).

Ambot Tik Paste - Grind With 2 Tablespoon Vinegar.
10- 12  Dried Red Chilies.
1 Tablespoon Garlic Paste.
10-15 Black Peppercorns.
1 Teaspoon Jeera.
1 Teaspoon Ginger Paste.
1/2 Coconut Grated - Optional.

1. Heat oil , fry onions till brown , add red chile powder , then the Ambot Tik Paste along with kokum and salt. Saute a minute.Add  tamarind paste , 2 cups water and bring to a rolling boil , simmer 7-8 minutes.
2. By now your curry base is ready - taste it , adjust flavours and add in drum sticks and 2-3 minutes later the prawns , vinegar if needed , cook 2-3 minutes and take off heat.
3. Allow the dish to rest for flavors to develop and settle .This dish taste yum with thick rice and isn't reheated when serving later. Drumsticks kind of mellow down the heat with their sweet aromatic juices which infuse the curry as it rests .
 

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


Friday, 11 August 2017

Chettinad Scrambled eggs #sikandalouscuisine


​I didn't know such a  recipe existed and was quite sceptical of scrambling this up- I am glad I did , these eggs tasted divine. The recipe is from Chettinad Kitchen , a superb book I chanced upon online and bought .

4 Eggs.
1/2 Teaspoon Haldi.
Salt.
1/2 Cup Finely Chopped Onions.
Chopped Green Chilies.2 Tablespoons Roasted Cashews - I didnt use.
Tempering:
2 Tablespoons oil.
2-4 Curry Leaves - Always tear them to release more aromas .
1 Teaspoon Black Mustard Seeds.
1 Teaspoon Urad Dal.

1.Whip up eggs with haldi and salt - set aside.
2. Heat oil , add all the tempering ingredients . When Dal changes color add onions and green chilies and cook till onions are soft , not colored.
3. Mix in the egg , stirring continuously till eggs are cooked.
Delicious !


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

Wednesday, 9 August 2017

Kathirikai Chutney / Brinjal Chutney #sikandalouscuisine


​This recipe is from Chettinad Kitchen - Food & Flavors of South India by Alamelu Vairavan. Although one could confuse this for a bhartha , once you taste it , you see the differences in flavors . At home we ate this with idli , and some leftovers on toast - YUM !

600 Grams Chopped Aubergine / Baingan​.
200 Grams Unpeeled Chopped Potatoes.​
1 Cup Finely Chopped Onions.
1/2 Cup Chopped Tomatoes.
2-4 Green Chilies - Make a slit.
2 Tablespoons Tamarind.
Salt 
1/2 Cup Chopped Dhania Greens.

Tempering:
3 Tablespoons Oil.
A Generous Pinch of Hing.
4-6 Curry Leaves.
2-3 Dried Red Chilies - Broken.
1 Heaped Teaspoon Mustard Seeds.
1 Teaspoon Urad Dal.

1. Boil unpeeled aubergines and potatoes in minimum amount of water.When tender peel the vegetables , mash them and set aside - I left it coarsely mashed, not pasty.
2. Heat oil , when hot add all the tempering ingredients . When mustard seeds stop spluttering and urad dal is golden add onions , tomatoes and green chilies.
3. When onions are soft , not brown , add mashed vegetables and cook till mixture is well blended - maybe 1-2 minutes.
4. Add tamarind paste , and salt , pour 3 cups warm water mix well , when it comes to a boil , add coriander greens. Cook on low 7-10 minutes.
Bring on the adai , idli , doasi , idiyappam ... or else bread and enjoy this Chettinad special chutney !



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