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/

Tuesday, 8 August 2017

Kerala Pork vindaloo #sikandalouscuisine



Recipe Credits Prima Kurien
Kerala vindaloo ? Seriously Prima you will have all of Goa up in arms if you take away their beloved Vindaloo I hissed when she mentioned her KERALA VINDALOO recipe ! However it's true  - remember the Portuguese were in Cochin before they moved up to Goa !

When Prima shared this recipe with me , I was skeptical and opted to cook a coorg pork dish instead of her Vindaloo . A few days later she cooked and posted her recipe , one look and I was sold on it , hence this post.
The flavors are sublime - they hit you , subtly. There is no harsh  rawness of vinegar or an overkill of chilies here . Do give this recipe a try , you will not be disappointed. Personally I  can with honesty say without taking away from the delicious Goan version , this is my prefered vindaloo.
Recipe
1 Kg Pork.
3 Onions Sliced.
3 Tomatoes chopped
1 Tablespoon Ginger julienned.
1 Tablespoon Garlic Julienned.3/4 Tablespoon Sugar.5-6 Green Cardamom.
6-7 Clove/Laung.
1" Cinnamon whole 1 + 1 Tablespoon Vinegar.
MASALA- GRIND THE FOLLOWING
1 Teaspoon Black Mustard Seeds.
1/4 Teaspoon Fenugreek.
1/2 Teaspoon Cumin Seeds.
1 Teaspoon Turmeric.
7-10 Red Chillies. (depending on your taste ).
7-8 Garlic Cloves.
Method
1. Fry onions with whole spices till onions are medium brown. Reduce heat add masala and cook gently till oil separates.
2. Add tomatoes, cook till tomatoes go limp , then add in the pork.Saute  for 7-8 minutes,and tip in1 tablespoon vinegar , salt and bhuno well for about 7-10 minutes.
3. Now add 2 Cups water , tightly cover and let the pork simmer on low for an hour. At this stage I set the pork to bake well sealed at 140C for an hour.
4. After an hour , add julienned ginger and garlic. Stir it in. Replace the lid and cook / bake another hour .
5. Open the lid stir in a mixture of 3/4 Tablespoon of sugar & 1 tablespoon vinegar . After 5 minute the pot it off the fire ensuring that the gravy is suitably reduced.
6. Cover open pot with a wire net - we don't put the lid on ! Let it cool down completely. Rest it overnight. Next day it's time for THE BIG O - FoodPorn at it's best.
I use 60% pork without fat and 40% without. Like Prima I too love the fat and  mopping it up with the crusty end of the bread.
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/

Monday, 7 August 2017

Hydrabadi Masala Chicken #sikandalouscuisine


This is a nice and easy recipe and tastes fabulous , better the next day or a couple of hours later.

​500 Grams Boneless Chicken.
2 Tablespoons Ghee.​

​MASALA -Mix Together All The Ingredients Mentioned Under:​
​2 Onions Sliced Thin.
2" Ginger Minced.
20 Garlic Chopped.
3-4 Dried Red Chilies Broken Into Two.
12-15 Black Peppercorn.
2X1" Cinnamon.
6-8 Laung.
150-200 Grams Sour Curd.
1/2 Teaspoon Haldi Powder.
Salt.

​1. Heat Ghee , when hot add chicken pieces. Sear 5-6 minutes , tip in MASALA , mix , tightly seal pan and cook on low for 20-25 minutes . I baked it sealed in the oven at 170C for 30 minutes.
​2. Open pan , increase the heat and lightly dry up the dish . You arent looking for a gravy here . 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/

Sunday, 6 August 2017

Multigrain Bread #sikandalouscuisine


Set Oven 450F / 230C.  Baking Time 30 Minutes . Will yield 3-4 loaves 

This recipe was adapted from a bread posted in The New York Times Cooking . The original recipe used only plain flour , I added bajra , jowar and ragi to regular maida. I also added dried thyme.Bread came out nice and light and tasted great ,though I wasnt too happy with the crust - would have liked it crunchier - maybe next time another 5-7 minutes ?  Here is what I did .


4.5 Cups Flour / Maida.
1/2 Cup Bajra Flour.
1/2 Cup Ragi Flour.
1/2 Cup Jowar Flour.
1 Tablespoon Dried Parsley.
1.5 Tablespoons Dried Yeast.
1.5 Tablespoons Sea Salt. 

1.In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flours and thyme if using , mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

​2. ​
When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. let rest 40 minutes.

​3. ​
Place broiler pan on bottom of oven.
​Preheat 20 minutes , 
Pour one cup hot water into broiler pan and shut oven quickly to trap steam. 
​Place bread to bake and ​b
ake until well browned, about 30 minutes. Cool completely.


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/


Saturday, 5 August 2017

Rava Fried Kingfish in Green Masala #sikandalouscuisine


This is another way we cook fried fish - we make a green Masala paste , not to be confused with the famous Cafreal masala . Here laung gives a superb aroma and flavor.

500 Grams Kingfish  - Get your fish sliced into 1/5" discs or as desired.
1 Teaspoon mixed Haldi & Salt- To lightly rub on the fish.
Lots of Rava.

Green Masala Paste :
1/2 Cup Chopped Dhania Greens
6-7 Green Chilies..
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1/2 Teaspoon Jeera.
1/2" Cinnamon.
7-8 Cloves/Laung
2 Tablespoons Coconut Vinegar  / Regular White Vinegar.
1 Tablespoon Lemon Juice.
Salt

1.Mix all the masala ingredients . Let them sit for an hour if you have the time , then grind to a paste , add no water , curd etc .Taste the masala , it should be on the stronger side.
2. Rub salt and haldi lightly on the fish - set aside for 15-20 minutes.Don't wash again.
3. Generously apply masala on the fish ,and set aside for 20-30 minutes.
3 Cover a thali with rava , place the fish on the rava , cover fish with more rava, pat to coat evenly . Set aside for 10 minutes.
4 Heat oil , reduce to medium heat , gently shake off excess rava , fry the fish undisturbed for 2-3 minutes on each side till you get a nice deep color.We shallow fried the fish.


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/

Paneer Bharvan Parmal #sikandalouscuisine


This was a new recipe for us , we normally just stuff parmal , but this time added stuffed parmal to a paneer 'gravy' - it tasted yum !
10-12 Parmals .
400 Grams Paneer- Crumble into uneven chunks with your fingers .
2 Tomatoes - Chopped.
1 Onion - Chopped.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste
1 Black Elaichi.
1" Cinnamon.
1/2 Teaspoon Haldi
Red Chili Powder.
Salt.
Green Chilies To Taste.
1 Teaspoon Garam Masala
Lots of Fresh Dhania.

1.Make slits in parmal , remove seeds , and plunge into boiling water to which you have added salt and 1/2 teaspoon sugar , sugar will help retain the green color. After a minute take out parmal , and saute in oil for 2-3 minutes. They will be half cooked.Set aside to cool.
2.Heat ghee/oil - add the cinnamon and ilachi . Once they emit that nice warm flavor add onions . Saute onions a minute till they begin to get limp and  add haldi , salt , tomatoes , garlic paste , chili powder and chilies . Cook covered 2 minutes till tomatoes just about begin to loose shape.
3. Tip in crumbled paneer , saute for 2-3 minutes then add in a fisitful of fresh dhania , mix well  and cook 2 minute covered over medium heat to marry flavors . Add Garam Masala .
4. Separate some paneer and stuff into parmals. 
5. Add not more than 100 Ml hot water to the balance paneer, bring to a gentle boil , now add in stuffed parmals to the paneer bhujiya and cook covered on sim for 5-7 minutes.

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/

Thursday, 3 August 2017

Rava Fried Masala Bangda ( Mackerel ) #sikandalouscuisine


​This is one of our standard recipes in Goa when making fried fish . The masala is simple , no fixed recipe - go with the flow and adjust as per taste . 

10 Mackerel - Clean and make cuts as seen in the photograph.
1 Teaspoon mixed Haldi & Salt- To lightly rub on the fish.
Lots of Rava.
Masala Paste :
​10 Dried Red Chilies - Break into bits.
​1 Heaped Teaspoon Degi Mirchi Powder - Will add some heat and lots of color.
1 Heaped Teaspoon Garlic Paste.
1 Heaped Teaspoon Ginger Paste.
1/2 Teaspoon Jeera.
10-12 Black Peppercorn.
2 Tablespoons Lemon Juice.
2 Tablespoons Vinegar.
1 Teaspoon Imli Water - when handy.
Salt

1.Mix all the masala ingredients . Let them sit for an hour if you have the time , then grind to a fine paste , add no water , curd etc .Taste the masala , it should be on the stronger side.
2. Rub salt and haldi lightly on the fish - set aside for 15-20 minutes.Don't wash again.
3. Generously apply masala on the fish , in the cavity , between the cuts . Set aside for 20-30 minutes.
3 Cover a thali with rava , place the fish on the rava , cover fish with more rava, pat to coat evenly . Set aside for 10 minutes.
4 Heat oil , reduce to medium heat , gently shake off excess rava , fry the fish undisturbed for 2-3 minutes on each side till you get a nice deep color.We shallow fried the fish.

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, 2 August 2017

Baked Sweet Yogurt From Mars #sikandalouscuisine


Shradhanjali Mishra Panda had posted a brilliant baked yogurt which is the inspiration behind my baked yogurt . I made this for a small dinner party at home and everyone liked it . I added Mars chocolate - actually I wanted a caramel flavor and this was the perfect shortcut which worked beautifully .

Preheat Oven 170C Bake 40 minutes.

1200 Grams Danone Greek Yogurt.
400 Grams Can Condensed Milk.
1 Cup Milk.
2 Mars Bars
3-4 Tablespoons Sugar - Adjust later.
6-8 Tablespoons Crushed Roasted Peanuts.

1. Hang Greek yogurt in a muslin cloth for about 20 minutes , collect the why to use elsewhere .
2. Heat milk , melt the chocolate and sugar .
3. Whisk yogurt with condensed milk , don't overbeat , but ensure there are mo lumps.Now add milk with melted chocolate.mix in well , and taste for sweetness.
4. Mix in a couple of tablespoons crushed peanuts. 
5. Place a baking tray in the oven , fill with water , and place the yogurt dish on the tray directly. Bake 40 minutes , shut oven and 10-15 minutes later remove the baked yogurt.
6.Allow the dessert to cool down naturally , then cling wrap and chill , preferably overnight .
7. Garnish with roasted nuts just before serving . 

Yum is the word !

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/

Tuesday, 1 August 2017

Prawn Curry With Drumsticks #sikandalouscuisine

Another gem from ISHTANN ​- The Best Of Goan Saraswat Cuisine by Padma Mahale , this recipe gives you a rustic and delicious prawn curry .
​25 Medium Sized Prawns.
3 Teaspoons Oil.
4 Drumsticks.
1 Large Onion - Chopped
Make PASTE:
1 Marble Sized Ball of Tamarind.
1/2 Coconut Grated.
1/2 Teaspoon Haldi.
5-6 Dried Red Chilies - The fiery hot variety​.
5 Peppercorn.
Salt.
1. Peel drumsticks and cut to 1-2" .
2. Heat oil , stir fry onion till brown . Add paste , saute a bit , now add prawns and drumsticks.
3. After 3-4 minutes add desired amount of hot water , bring to a rolling boil . 2-3 minutes later adjust flavors and take off heat .
That easy and delicious !
​TIP:
Remember chilies and spice have different strengths in different places , so adjust accordingly.​
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian 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/

Monday, 31 July 2017

Crab Xacuti #sikandalouscuisine


​This is a nice and spicy version of crab xacuti with a thick masala ​. The recipe has been adapted from a chicken xacuti recipe by Padma Mahale from her cookbook ISHTANN.

6 Medium Sized Crab - 500-600 Grams.
1 Large Onion For paste.
1 Large Onion Chopped.
1 Cup Grated Coconut.
6 Dried Red Chilies.
4 Green Chilies.
1 Tablespoon Coriander Seeds.
5-6 Cloves Garlic.
1" Cinnamon.
1 Star Anise.
1/4 Nutmeg.
Haldi.
Salt.

1. Apply haldi and salt on crabs set aside while you get prepping .
2. In a hint of oil , roast coriander seeds, cinnamon,star anise and chilies.Set aside.
3. In the same pan add some oil , fry onions till a light brown , then add in garlic  coconut and saute till coconut lightly colors.
4. Grind roasted spice and onion coconut mixture to a paste.
5. Heat oil , saute onions , when brown add crab , as crab begins to turn red add in ground masala , bhuno well for 3-5 minutes , add 1 cup hot water , cook covered for 4-5 minutes.
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/

Sunday, 30 July 2017

Prawns Cooked in Haldi Leaves #sikandalouscuisine


Disclaimer - This recipe belongs to nowhere !

I chanced upon a bunch of haldi leaves in a vegetable shop when I went to buy drumstick for my prawn curry . I was in two minds about buying them as I had no idea what I would do with them at that time. However the price - Rs20/- for 20 leaves decided it for me and I picked up the bunch.

It didnt take long to figure out what I would do and I am glad I got to experiment with yet another leaf and method of cooking . The PASTE here defines flavors , so taste it and adjust. Keep the flavors of the PASTE strong as when applied on prawns it will all mellow down

10 Prawns.
Paste:
1 Tablespoon Black Mustard Seeds.
5-6 Green Chilies.
6-7 Cloves Garlic.
1" Ginger.
Salt.
1 Tablespoon Mustard Oil

1. Apply PASTE on prawns and set aside for 10-15 minutes.
2. Arrange Haldi leaves in a cross formation , apply leftover paste on the top leaf.
3. Place 2-3 prawns on the top leaf- make a parcel, secure with a string.
4. Steam the prawns. I arranged them as you can see in a container thats NOT touching the water, then placed in a cooker - shut the prawn container and weighed it down to make airtight.
5. Give three whistles in a pressure cooker, take the cooker off the heat and allow pressure to fall naturally.
6. Prawns come out beautifully cooked and your home smells divine of aromas of haldi leaf ! Drizzle more mustard oil if you like , and eat with plain boiled rice.


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/

Saturday, 29 July 2017

Breadfruit Chips​ #Sikandalouscuisine​


I have this 
​breadfruit ​
tree growing in my home in Goa , 
​and this time of the year its heavy with breadfruit - 
Breadfruit 
​are​
 small in size - say 8-9" , 
​resemble ​
a baseball . You don't need to peel 
​them​
 like you do with Kathal/
Breadfruit. l normally would cook them 
full on Punjabi style 
​but now ​
​ we make 
a delicious snack out of them-
 chips
​ ! ​
 
​Make Paste of the ingredients listed below , taste it and adjust flavors.

1 Teaspoon Ginger Paste
1 Teaspoon Garlic Paste.
Red Chili Powder To Taste.
A Pinch of Haldi.
A Pinch of Garam Masala.
2 Teaspoons Lemon Juice. 
Salt.

​1. ​
We sliced breadfruit as you see in the picture rubbed 
​masala​
 on the chips.
​, allow them to marinate for 20-30 minutes .​
 

​2. ​
​Coat
 chips 
​lightly ​
in rava
​ - you dont want them totally covered as you would like to get the nice juicy bites of breadfruit and the occasional crunch that rava brings .​
 

3. fry ​
them in hot oil in small batches for no more than two minutes. A delicious snack or a side dis
​h the Goan way !​


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/

Thursday, 27 July 2017

Chikse #sikandalouscuisine - A Shravani Somavar Pakvan


Recipe Credits Kalpana Talpade

I saw this very unique recipe by Kalpana Ji and I knew it had to be made . There was some confusion as to whether to add water/milk while grinding the soaked dal , I added milk to get a thick batter like consistency and proceeded to bake it . Turns out as Kalpana Ji later pointed out that no liquid was to be added while grinding the dal.

However this much dal would then have produced very little as there was hardly any bulk or volume. I have to discuss this with Kalpana , meanwhile here is what I made - next time will understand the recipe better and make accordingly .

Ingredients :
1/2 Cup Chana Dal.
1/2 Cup Sugar.
1/2 Cup Brown Sugar - I added.
2 Tablespoons Pure Ghee.
1/8 Teaspoon Soda bi Carb- The embarrassing confession , I forgot !
5. Salt a Pinch
5-6 Cardamom- I used 10 , but then the ones we get in Delhi arent that aromatic.
7. Nutmeg A Dash
1/4th Cup Chopped Dry Fruits - I used half a cup.

Method :
1. Soak the chana dal overnight.
2. Course grind the chana dal.
3. Powder the sugar and cardamom.
4. Chop the nuts: almonds, pista and cashew nuts.
5. Mix all the ingredients.
6. Keep some chopped dry fruits for garnishing.
7. Line a cake tin with ghee.
8. Pre heat the oven at 150 degrees C.
9. Bake the Chickse for 25 to 30 mins.

Kalpana Ji's recipe ended at step 9 , and I should have ended mine too here , but 1 cup ground channa dal gave no volume and wasnt flowing , so I added milk , increased sweet and dry fruit and baked as per her recipe. It was still tasty , and had I added baking soda the consistency would have been better . My guests enjoyed it . I need to make it again and more accurately.
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/