Thursday, 22 June 2017

Veenu's Fish / Prawn Curry #sikandalouscuisine


Recipe Credits Veenu Chopra
Hot , tangy fiery red gravy- and eat it with plump red rice or any unpolished grain if possible . Veenu's recipe is for fish , I used prawns and added lady finger / bhindi to my curry.
Fish Curry
1/2 kg Fish / Prawns.
10-12 Lady Finger / Bhindi -Trim end , make a tiny slip and leave whole.
2 1/2 Teaspoons Kashmiri Chili Powder.
1 Teaspoon Red Chilli Powder.
1/2 Teaspoon Turmeric Powder.
1 Tablespoon Coriander Powder.
1/4 Teaspoon Fenugreek Powder.
1/2 Teaspoon Mustard Seeds.
8-10 Shallots - Minced.
11/2 Teaspoons Grated / Julienned Ginger.
11/2 Teaspoon Crushed Garlic.
2 sprigs curry leaves.
1/2 Green Raw Mango- Peeled and cubed.
1 Kudampuli / Kokum - Soaked in a little water.
1 Tablespoon+Extra Coconut Oil.
Salt.

1.Wash and clean fish cut into cubes. If you want ,keep the skin on, and leave it on the bone.

2. Saute bhindi till half done - Set aside.

3. Mix together-Kashmiri chilli powder, chilli powder ,coriander powder , fenugreek powder and turmeric powder . Add a couple of tablespoons of water and make a thick paste.

4. Heat 2 table spoon coconut oil in a pan ( use an earthenware pot - manchatty if you have one) ,add mustard seeds. Once it splutters, add the ginger, garlic and minced shallots. Sauté till light brown. Add the masala paste and 1 cup water and the kokum and the water it was soaked in.Add the mango.Put in curry leaves, and simmer covered on medium heat.

5. Add the fish in about 5 minutes. Cook till done- takes a few minutes.Drizzle with coconut oil. Serve hot with rice.

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/

Monday, 19 June 2017

Paneer Aur Dahi Kay Kabab #sikandalouscuisine


THESE ARE MELT IN THE MOUTH DELICIOUS !

200 Grams Curd - Hang curd in a muslin cloth to end up with a nice firm ball , keep covered and chilled in the fridge.
500 Grams Paneer - I crumble my paneer by hand add salt and let it sit in a strainer to get rid of water if any - say 30 minutes.
2-3 Tablespoons Chopped Onion.
1/2 Teaspoon Black Pepper Freshly Ground
2 Tablespoon Minced Ginger.
2 Tablespoons Chopped Dhania Leaves
Chopped Green Chilies.
75 Grams Grated Cheese.
1++  Tablespoon Cornflour .
Salt.

1. Add the grated cheese to hung curd along with a 1/4 of green chillies and dhania greens.Set to chill till needed.
2. Gently knead all the ingredients well-not the curd.
3. Form a ball , deeply dent the center of the ball with your thumb , add about 1 teaspoon of hung curd , seal and smoothen and slightly flatten the tikki , chill in the fridge for about 30 minutes.
4. Deep fry a minute or so just to lightly brown  - you end up with moist and super light delicious paneer kababs / tikkis.

Fry one tikki to get an idea of the flavors and adjust accordingly - same way you can increase the cornflour if they don't hold.


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/

Sunday, 18 June 2017

Beet The Heat Curd Rice #sikandalouscuisine


Admin madness was only on pause , and now continues in full swing ! 
Experimenting with newer versions of curd rice - lead me to make this delicious one after seeing 3 beetroot sitting near dead in my fridge .Here I pressure cooked rice with ginger - what amazing flavors developed through and through.

Main Ingredients :
1 Cup South Indian Red Rice 
2 Cups Milk.
1 Cup Water.
2 Tablespoons Minced Ginger.
2 Tablespoon Curd.
2 Cups Warm Milk - Adjust as you keep adding into the rice.

Beet Masala:
1 Cup Grated Peeled Raw Beetroot.
1 Tablespoon Minced Green Chilies - To taste.
1 Tablespoon Mustard Seeds.
1 Heaped Teaspoon Sambar Powder.
A Pinch of Hing.
Curry Leaves.
Salt.

1. Pressure cook rice in water + milk along with 2 Tablespoons Minced Ginger.for 5-6 whistles Red rice takes longer than basmati  .Allow pressure to drop naturally , mash well.
2. While rice is cooking prepare ' Beet Masala ' - Heat oil , splutter mustard seeds , then add the balance ingredients.
3. Saute not more than 1 minute , cool.
4.  Add 2 cups warm milk to the boiled and mashed rice and mash again .
5. When milk rice is just warm then tip in 2/3d of the Beet Masala and 2 tablespoons curd , mix well , taste and adjust flavors.Pat the top to level .
6. Spoon on balance Beet Masala topping over curd rice , sprinkle fried curry leaves and allow the rice to set for 3-4 hours depending upon the weather .Serve chilled. Enjoy !

Atul Sikand
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, 16 June 2017

A Bowlful of Happiness #sikandalouscuisine


​Zavher Amit Chowdhury had posted a delicious Salad Nicoise which had my tastebuds in a tizzy . Inspired to eat healthy and deliciously too , I finally got down to making this bowlful of happiness - and it sure was a lot of happiness . 

In this salad , the ingredients are so full of juicy flavors -you really dont need a strong dressing , I innovated and came up with this oil free dressing.​ Ingredients too are as per your taste  and what's in the fridge . Here is what I did.

Salad Dressing:
1 Large Juicy Tomato
60 Ml Orange/Malta Juice.
1-2 Teaspoons Balsamic Vinegar - Even Lemon juice is good.
A Pinch of Salt.
Zap the above for 2-3 short zaps in a blender , strain . Then add salt and a pinch of dried thyme - use whatever herb you have.Allow this to rest for 30 minutes for herbs to infuse flavors while you get prepping your salad. 

Salad Ingredients :
1 Large Tomato - 8 Pieces.
6-8 Heirloom Cherry Tomatoes - Cut in half .
1 Tiny Onion - Cut in thick Rings.
2 Artichoke Hearts - Cut into 4-6 wedges.
Some Canned Tuna - Next time I will avoid.
Asparagus Spears.
Orange / Malta Segments.
1 Hard Boiled Egg - Cut in 4.
Basil Leaves.
Soft Feta Cheese.

Plate the salad ingredients on a bed of lettuce, sprinkle salt and freshly ground black pepper .Spoon on dressing generously and sit down to a bowlful of happiness !

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/

Thursday, 15 June 2017

Tomato Curd Rice #sikandalouscuisine


Admin madness continues - and I warn you there are lots more Curd Rice  to come ! As you can see I am enjoying experimenting with newer versions of curd rice - which lead me to make this delicious Tomato Curd Rice - It's out of the world.

Main Ingredients :
1 Cup Rice 
2 Cups Milk.
1 Cup Water.
2 Tablespoon Curd.
2 Cups Warm Milk - Adjust as you keep adding into the rice.

Tomato Masala:
2 Tomatoes Chopped.
1 Tomato Pureed.
1 Onion Chopped.
2 Tablespoons Minced Ginger.
1 Tablespoon Minced Green Chilies - To taste.
1 Tablespoon Mustard Seeds.
1 Heaped Teaspoon Sambar Powder.
A Pinch of Hing.
Curry Leaves.
Salt.

1. Pressure cook rice in water and milk for three whistles .Allow pressure to drop naturally , mash well.
2. While rice is cooking prepare ' Tomato Masala ' - Heat oil , splutter mustard seeds , then add the balance ingredients , cook covered on low till you see oil. Everything should be nice and soft , not over cooked . Cool the Tomato Masala.
3.  Add 2 cups warm milk to the boiled and mashed rice and mash again .
4. When milk rice is just warm then tip in 2/3d of the Tomato Masala and 2 tablespoons curd , mix well , taste and adjust flavors.Pat the top to level .
4. Spoon on balance topping over curd rice , sprinkle fried curry leaves and allow the rice to set for 3-4 hours depending upon the weather .Serve chilled , I know you will love this !

Atul Sikand
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/