I 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
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
is a fun take on Pizza - Actually it is a pizza -has a base , a
topping and cheese ! You can bake it like I did or cook this on a non
stick pan . The leftover went into a muffin tray which gave birth to
mini pizzas !
Mug Sago / Sabudana - Soak . I sprinkle it with some water just enough
to wet it all , leave it overnight , fluff it up with a fork every few
hours and within 6-8 hours you have these beautiful soft white pearls
ready for you .
1.Large Potato Grated.
2. Tablespoon Chopped Onions.
mix the above , form a ball , take a oiled baking dish or non stick if
cooking on low heat on the gas and pat the base into shape.I then baked
this 10 minutes at 180C. If you aren't baking , then cook covered on a
non stick for 7-8 minutes , then flip and do another 2-3 minutes.
Totally flexible , go with what you like , I used :
1 Red Pepper Chopped.
1/2 Yellow Pepper Chopped.
1 Teaspoon Chopped Garlic.
1 Onion Chopped.
10 Mushrooms Sliced.
Grated Cheese to taste.
oil , add all the vegetables salt and spice and cook for just about 3-4
minutes till they begin to loose shape - We aren't making a masala here
Sparsely sprinkle grated cheese
on the baled base - maybe 2 tablespoons . Add topping on the base ,
sprinkle more cheese and bake another 5-6 minutes till cheese melts. A
divine carbohydrate / gluten / yeast free Desi Pizza !
Delhi Gourmet Club and Groupon India present The Gourmet Studio where
we are showcasing one chef and his restaurant for the entire month .
Yesterday we launched the Gourmet Studio with Executive Sous Chef Vaibhav Bhargava
of Sheraton New Delhi , presenting the cuisine of Pan Asian , the
exotic flavors of East Asia are offered to you by Chef Bhargava through a
SIX course tasting menu .
The choices within each course are tempting and difficult to make , fortunately we were many
of us so I got to taste a bit of everything . Tom Yum Soup was
delectable , Warm Mushroom Salad came with a punch , perfect for my
palate . Som Tam Salad again was delicious .
We got to taste each sushi , brilliantly made , something he has
mastered at Guppy no doubt , and for mains I opted for melt in the mouth
Teppanyaki Lamb Coriander , tasted Ruchira Hoon-Philip
superb Chicken Teriyaki and I believe the prawns were a perfect choice
too . This wonderful meal ended with yummy Pan Asian Fantasy Platter and
Hot Toffee Pudding .
Do head to Pan Asian for this value packed
tasting menu put together by Vaibhav who has come into his own
beautifully ,what he plated yesterday was truly commendable. His awesome
talent brilliantly displayed with this specially curated 6 course feast
.Mark my words he will go very far . Super well done Vaibhav , we are
very proud to have launched The Gourmet Studio with Pan Asian and you .
Thank you Anchal Ghosh for making this happen .
only regret about yesterday's lunch was that we were just the two of us
eating this fabulous food - I would have liked to have tasted many more
dishes but physically that wasn't possible . Afghan Darbar was my first
experience of Afghani food in Delhi and I so loved the place . It's
neat , very clean , well air conditioned and the food is not just
amazing but even more amazingly priced given the generous portions.
on DGC recommended Chopan Kababs - they came piping hot on gigantic
skewers and were delectable with a good hint of garlic. Qubuli Uzbaki
another recommendation was again a must order each time kind of a
winner - lightly seasoned mutton with delicately flavored brown rice
topped with raisins .This came with a tiny portion of Rajma which I will
order next time and an amazing baingan - Borani Banjan I think which
was fried almost mashed slices of baingan topped with a sour garlic curd / cream maybe , sprinkled with dried mint .
Murgh was good - but probably avoidable next time . All this comes with
these gigantic Afghani naans and for a total of Rs 730/- which included
soft drinks and bottled water. I have long wanted to visit these famed
Afghani eateries and thanks to all the tips friends in DGC gave , my
first experience was delectable . Oh yes , do head there on a Monday -
Lajpat Nagar Market is shut which makes it such a pleasure to visit the
150 Grams Fresh Green Coriander inc stems and roots.
1 Tablespoon Thick Hung Curd.
10 minutes before cooking add salt to the marinated fish .
1 Potato - Peel , cut in 4 and fry in Mustard Oil.
1 Heaped Teaspoon Rai Seeds.
Whole Dried / Fresh Chilies.
some mustard oil , splutter rai , add curry leaves and whole chilies .
Add the fish along with marinade . Also add potato. Cook covered till
fish is done turning once - maybe 4-5 minutes on each side , by now the
potatoes would have also absorbed flavors too.Take off heat , add 1
tablespoon Mustard Oil - Superb !
Am not a fan of tofu so was horrified when I accidentally bought Tofu
mistaking it for a pack of Feta . Anyway couldnt waste it and didnt wish
to eat it while it tasted of tofu so I got thinking and came up with
this delicious non recipe recipe.
6 Tablespoons Tofu Crumbled or enough Tofu to cover desired amount of bread.
4 Tablespoons Feta Crumbled 1 Tablespoon Diced Tomatoes- remove seeds. 1/2 Tablespoon Onions. Green Chilies To Taste. Add herbs / Dhania leaves - I forgot. Salt if needed. Loosely mix all ingredients .
Lightly toast bread , butter and top with the tofu crumble mixture -
zap in a micro for 30 seconds to just about warm up and melt the cheese
and you are done as all flavors come together beautifully . A delicious
and quick snack / breakfast.
me wowed on most counts .The charm of the restaurant , wonderful
company and our host the very unassuming and warm Chef Sahil showcased
his talent beautifully through each of the dishes
started with slow cooked vegetables on goat cheese and edible soil -
innovative , beautifully presented and tasted fabulous too , other
starter chicken bacon and chicken floss was good . The big surprise was
white tomato soup - you have to experience this - sheer brilliance .
cut Angus ravioli was beautifully made , flavors came together
wonderfully in sherry butter.Risotto of wild mushrooms came flavor
packed not just of the wonderful earthy mushroom flavors but with a
splash of prosecco - everything came together beautifully .Himalayan
trout with shrimp mousse another winner as was the compressed pork belly
with scallops on a divine texture of carrots and orange - a work of art
is willing to take calculated risks and play with ingredients which he
so successfully showcased over the delectable dinner last night while
keeping the integrity of the ingredients intact .He plans to have a parallel degustation menu running which would change every month
- basically emphasize on seasonal fresh produce and different cooking techniques
. Delhi is in for a year long delectable experiences at Sevilla for sure . Mumbai's loss has been Delhi's gain !
Do head to Sevilla - you will not be disappointed.
made this fabulous recipe Harjeet Sir had posted a few days ago -
without doubt this is a winner all the way . The only change I made was
to use kokum and not tamarind as this was made in Goa . Yes added a bit
more coconut milk too. Do try this dish , it's a winner all the way .
1 Kg Chicken pieces
3 Tablespoon Oil
2 Teaspoon Ginger chopped
3 Teaspoon Garlic chopped 3 Tablespoons Coconut milk 2 Teaspoons Green chili chopped 2 Teaspoons Chopped coriander 10 Curry leaves 4 Tablespoons Onions chopped 4 Tablespoons Tomatoes chopped 1 Teaspoon Aniseed 1 Teaspoon Mustard seeds 1" Cinnamon 5 Cloves Salt to taste 1 Teaspoon Turmeric 3 Teaspoons Coriander power 2 Teaspoons Red chili powder 2 Teaspoons Tamarind pulp 1 Teaspoon Curry powder Methods.... Heat oil in a Lagan add mustard seeds,cinnamon,clove & curry leaves Add onion and sauté for them for a while, now add chicken along with chopped
ginger, garlic, green chili & stir fry for a while. Add all dry
spices and sauté them for a while,add some water and cook till chicken
is little tender. Add chopped tomatoes and add coconut milk. Add
tamarind pulp and check for seasoning.Garnish with chopped coriander and
serve hot with steamed rice
Coleslaw consisting mainly of finely shredded
cabbage , carrots tossed in a vinaigrette salad dressing .I don't know
when mayonnaise got introduced into this salad to give it a sweet and
tart taste . Bell peppers too taste fabulous here . I keep my coleslaw a
bit under dressed as I hate the overly gooey mayonnaise drenched salads
one gets where there is no taste of the veggies or that delicious bite
that releases their juices.Here is my take on a coleslaw served in
individual cabbage cups.
1 Cup Finely Shredded Cabbage.
1 Large Carrot Grated.
1/2 Medium Sized Onion Sliced Fine.
Some Sliced Jalapenos.
4 Tablespoon Boiled Corn - Used because I had it in the fridge.
1/2 Cup Mayonnaise .
2 Tablespoons White Wine / Apple Cider Vinegar.
1 Teaspoon Grainy Mustard. - My touch.
1 Teaspoon Sugar.
blend the dressing ingredients and toss into the vegetables. Adjust
flavors . Keep chilled . When ready to serve you can do so in a bowl ,
or in individual cabbage ' cups ' / leaves as I have . Light , well
balanced and delicious.
This looks fancy but genuinely is very
easy to make - I was lucky to find a packet of Salmon Roe in my fridge
which came to great use here .
300 Grams Boneless Sole. 100 Grams Cleaned Shrimp ( optional ) 6 Tablespoons Mayonnaise - Flavor it with herbs / chili / ketchup - all optional . 1 Tablespoon Chopped Celery . 1 Tablespoon Red Peppers / De Seeded Tomatoes 1 Teaspoon White Onions 1/2 Teaspoon Gelatine . Sliced Cucumber Orange Reduction / Ready made sweet and Sour Dressing. Roasted Sesame Seeds.
Boil the fish with a bay leaf , 2-3 cloves of garlic for 7-10 minutes .
When almost done add prawns if using , boil another one minute , strain
and discard bay leaf and garlic . When cool mince prawns and crumble
the fish - don't make it a paste .Flavor your mayo sprinkle gelatine
,add chopped vegetables , add the fish and prawns .Add salt and
herbs/spice to taste - at this stage adjust flavors and then put the
fish to set in a mold of your choice in the fridge , cling wrapped for 8
hours or overnight .
Then plate as desired - I unmolded the fish
, layered the rest of the platter with sliced cucumbers , sprinkled
sesame seeds on the cucumbers , spooned on the dressing and decorated
the top of fish mousse with salmon roe - serve chilled .This is perhaps
one of the finest cold fish dish I have eaten .
120 Grams of Chilled - Cut butter into small cubes.
salt and herbs into the flour and then using your fingers and thumb rub
the chilled butter into the flour to get a 'breadcrumb' type
3-4 tablespoons iced water , however remember you want a crumbly mixture
not a dough as in for rotis . Now gather the pastry dough and pat it
into a ball ,it should be moist enough to just about hold.This will
ensure a delicious khasta/flaky crust when you bite into it.
wrap the ball of pastry in the fridge for 45 minutes, This is an
important step as it allows the shortening to become slightly firm,
which again helps make the baked pastry more flaky.You now lightly
roll out the pastry and put in your flan tin. Prick the base of the
pastry all over. You can even pat smaller pieces into the mold to cover
the entire base and sides .In a preheated oven ( 180C ) bake
the quiche pastry for 10-12 minutes , take out and set aside to cool .
Don't unmold at this stage .
You can use almost anything ,
ere is what I used: 10 mushrooms cleaned and cut into 4 pieces with stems trimmed . 1/3 cup chopped leeks including some of the green part-
Or Chop 1 Onion
6-8 Rashers of Bacon
10 Cherry Tomatoes , Halved.
Heat oil , add the crushed black pepper and bacon if using ,
stir 2-3 minutes then add leek.onions , cook 1 minute , raise heat to
maximum , add mushroom and flash cook another 1
minute.Leave everything half done.Remove from heat and cool totally
.Beat up the eggs and cream , add cheese and cooked ingredients and Pour
into the pastry flan , decorate the surface with halved cherry tomatoes
.Bake at 180C for 25 minutes
till done .
800 Grams-1 Kg Chicken. Spice to be dry roasted and powdered: 1 Teaspoon Black Pepper corn. 1" Cinnamon. 1 Teaspoon Aniseed. 1 Teaspoon Jeera 1 Teaspoon 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 Tej Putta. 2 Black Cardamons. 1 Medium Onion - Chopped. 1 Teaspoon Ginger Paste. 1.5 Teaspoons Garlic Paste. 1 Teaspoon Kasoori Methi. 1-2 Tablespoons Chopped Dhania. Juice of One Lemon - Optional 1 Tablespoon Ghee
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.In the same ghee you fried onions in , add tej putta along with 2
black cardamon . When they emit that bouquet of warm flavors then add
one small chopped onion , saute till golden brown . 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 . When chicken is 75 %
done , add the onion paste along with ginger 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 . http://sikandalous-cuisine.blogspot.in/
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
The Koftas: 400 Grams Paneer ( crumbled ). 1 medium Onion Minced. 1 Teaspoon Minced Ginger. 1-2 Minced Green Chilies. 1 Teaspoon Crushed Kasoori Methi. 1 1/2 to 2 Tablespoons Corn Flour Salt.
Mix all the above well , gently but well , shape a small ball and deep
fry to test for flavors and also to see if it holds or you need more
corn flour . When satisfied make desired size koftas - I made them
almost golf ball size . Deep fry a few at a time , gently pressing them
once with a slotted spoon when they change color . Fry till golden brown
. Remove with a slotted spoon and set on a paper for later use .
750 Grams Palak - Chop half. The other half lightly steam and puree . 2 Large Onions - Slice , fry brown , remove with a slotted spoon , puree. 2 Tomatoes - Puree. 10 Whole Cloves Garlic. 1 " Cinnamon. 1 Tej Putta. Dried Whole Red Chilies 1/2 Teaspoon Shahi Jeera. 1.5 Teaspoons Garlic Paste. 1 Teaspoon Ginger Paste. 1 Heaped Teaspoon Sauf Powder. 1.5 Teaspoons Sonth Powder. 4 Tablespoons Chopped Coriander Greens . 200 Ml Mustard Oil.
Heat mustard oil , add whole garlic and gently fry till golden dark
brown. Remove with slotted spoon , set aside.This will flavor the oil
beautifully with a burnt garlic aroma. Now add jeera , tej putta dried red chili and cinnamon , fry till aromatic.Add tomato puree , cook covered till oil separates.
Tip in chopped and pureed palak , add salt to taste and cook till oil
separates, you may need to keep adding splashes of water . Add burnt
garlic back along with sauf powder , sonth and chopped coriander greens
, allow flavors to marry .Add water if needed to form the desired
gravy. Lastly add fried paneer koftas . Cooke covered on sim for 2
minutes ... sit down to some super moist delicious paneer koftas in a
palak gravy. BTW - both paneer and palak as shown in this recipe can be made individually and served as separate dishes too . http://sikandalous-cuisine.blogspot.in/
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
isn't just pretty looking - tastes fabulous too . Serve chilled - this
will be the showstopper at your dinners . I make smaller individual
portions for a sit down dinner.Here I am sharing the recipe for one
portion which will serve two people as a side / starter.
1 Large Carrot Peeled & Grated.
4 Tablespoons Sweet Chilli Mayo - Enough to thickly coat the carrots.
Cherry Tomatoes to Dress.
1/4 Pinch Gelatine
bottled mayo or make your own.Add a sweet chili sauce to taste -
remember carrots will add the sweet so make it stronger.Add a pinch of
salt and the gelatine .Mix into grated carrots and set in a mold , cling
wrap and chill a couple of hours/overnight.
Basil Jalapeno Sauce
2 Tablespoons Chopped Bottle Jalapenos.
2 Tablespoons Chopped Basil Leaves.
2 Tablespoons Milk.
roughly all ingredients - roughly , not into a smooth paste. You wont
need to add any flavors as bottled jalapenos come with chili and salt -
basil balances with sweet and aroma - the overall sensation is awesome.
Indian Accent Summer Menu - A delicious sneak peek , but before that some more really great news . Corporate Chef Manish Mehrotra
is going to be super busy as Old World Hospitality announces the
opening of the much celebrated Indian Accent in New York at Le Parker
and I got to celebrate Indian Accent's debut on San Pellegrino's 100
best restaurants in the World , hitting spot 77 ! That itself set the
mood for the afternoon as we got to experience Executive Chef Vivek Rana brilliance at Indian Accent , he now leads the team and has come into his own beautifully .
The meal - a shot of Sweet Corn Shorba set the tone for the afternoon .
Dramatically served Smoked Masala Marwari Papad Salad tells you about
Chef Rana's talent and creativity as did an outstanding Potato Sphere
Chat on Sweet Boondi Yogurt. This was balanced off with superbly made
Tandoori Mushroom Gorgonzola Salad with a Walnut Dust .
Spare Ribs with a hint of sweet pickle beautifully glazed were
outstanding .Tamarind John Dory on Coconut Barley superbly plated with a
hint of Virgin Coconut Oil , perfect . The winning fish for me was yet
another John Dory with a hint of keri and a contrasting caramelized
Candy Fruit flavor that melted in the mouth.
Black Quinoa Rings
with Bondi Kadhi and an amazing Makai Palak Tart with Ricotta served on a
bed of Makhani Curry was a must order dish . Morels stuffed with
Tandoori Chicken will be the talking point soon .
We ended with
assorted desserts , Peanut Butter Kulfi and Gobindo Bhog Kheer with air
dried fruits were my favorite. Service at Indian Accent is superb and
it's such a joy to meet Restaurant Manager Palki Singh who is bubbly and nurturing and makes sure the chef's food is served to perfection and each guest looked after personally .
Executive Chef Vivek - a total star , and awesome talent - he blushes
too when you praise him , humble like Manish , I can see him continue
to do wonders with Indian Accent under the guidance of Corporate Chef Manish Mehrotra . You guys are in for a superb summer menu at Indian Accent , the understated gem of Asia .
I had heard a lot of good things about Mr Choy and then saw a post made by Prateek ,a friend whose taste in food I trust so I headed there armed with his recommendations .
A tiny 17-20 seater I think , this cozy place is where you ought to
head for some super Dim Sum , Dumplings and Small Plates - the pricing
is excellent , as is the quality of food.
XO scallops & Prawn
Dumplings we real special as were the Scallion with XO Shrimp.Veggie
Dim Sum do nothing for me , however here the Four Seasons and Bok Choy
Rolls were great . What was a stunner was in the small plates - assorted
mushrooms with fried glass noodle - we got a second portion of this one
and the Sizzling Chicken With Mayo - never eaten something like this -
tiny cubes of chicken sizzling away in chili egg and mayo.
matter how full you are , do not ever ever think of missing the Non Veg
Bento Box - Fillets of Bekti with Black Bean Sauce , Crispy Crumb Fried
Butterfly Prawns and Steamed Pork Belly with Honey Sauce - all for Rs
595/- , what more could you ask for ?
We need many more Mr Choy
around the city - this one is a gem . Do head there you wont walk away
disappointed by the fabulous food and service - your wallet will love
the place too !
Two contrasting flavors sweet beet and tangy tomatoes come together here with a hint of garlic in a orange reduction dressing .
1 Cup Boiled and Cubed Beet
1 Cup Firm Tomatoes - Cut , remove seeds and keep in 1" size chunks.
In other words equal quantities of beet and tomatoes.
Orange Reduction Dressing.
200 Ml Orange Juice - I used a tetra pack.
1 Teaspoon Chopped Garlic.
1 Teaspoon Lemon Juice - to taste.
1/2 Teaspoon Sugar - If needed.
juice with garlic for 3-4 minutes to reduce to nearly half.Now add
lemon juice , salt and if needed sugar.Cool .Gently spoon onto chilled
beet and tomatoes . I garnished with torn Basil leaves .
you Affaf Ali for being the inspiration behind this dish which I had
never made before and perhaps tasted once. The cooking started with a
disastrous - my staff who never shut off lights and fans decided to shut
the power of the oven while we were steaming this yummy doi ! So my
cooking time went a bit haywire as did the temperatures for a while ,
but the end result was perfect . I guess one steam bakes these till they
are set .
800 Grams Curd - Hang in a muslin cloth for 4-6 hours.
1 Can Condensed Milk.
Pulp of 2 Mangoes .
Chopped Nuts - I used Pistachios.
1 Large Pinch of Saffron - Lightly heated and crushed.
beat mango pulp till smooth , now add the rest . I used a hand mixi at
low and whipped it all together ensuring there were no lumps. I read
over mixing will lead to curd giving out water so take care of that part
. Mix in chopped nuts and some saffron .
your oven to 150C , in a large dish fill boiling water half way up to
the level of ramekins that have doi, decorate with nuts and saffron strands.Affaf's recipe said cover with foil - which I did , my cookbooks don't mention this .Bake for 25-30 minutes.Then turn off oven , leave the door open a bit and allow the Doi to cool down. Then refrigerate 2-4 hours and sit down to some delicious Mishti .