Sunday, 22 October 2017

Masala Fried Fish #sikandalouscuisine


Sharing a standard recipe we use for masala fish / chicken , it's foolproof and comesout yum . Although I love chilies , here I keep the heat level medium so as to not kill the flavors of the fish used.

400 Grams Fish Steak Cut - Use Katla / Rohu / Kingfish etc on the bone or boneless.
2 Tablespoons Thick Hung Curd.
2 Teaspoons Roasted Besan.
1 Heaped Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Dhania Powder.
1 Teaspoon Red Chili Powder.
1 Teaspoon Kashmiri Mirchi Powder - Color.
1/2 Teaspoon Crushed Ajwain Seeds.
A Pinch of Kasoori Methi
1 Tablespoon Mustard Oil.
Salt

​Marinate fish in the above for 1-2 hours. ​Fry in 2 Tablespoons mustard oil preferably , turning once after 2-3 minutes on each side . A squeeze of lemon brings it all together beautifully when serving .

​Note:
You can bake it in the oven , or preferably cook in a tandoor. The easy way out is a frying pan which is what I did. This was delicious .​ 

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Saturday, 21 October 2017

Ganth Gobi Dry Curry #sikandalouscuisine


Ganth Gobi / Knol Khol tastes delicious raw . I discovered while cooking this recipe , as you cook it , you heat up and extract its delicious juices - which is why I recomend a good 10-12 minute long cook though it would be ready in 5 minutes too.

500 Grams Ganth Gobi / Knol Khol.
6-8 Tablespoons Arhar Dal
Sesame Oil.
The Tempering :
2 Teaspoons Mustard Seeds.
1 Tablespoon Grated Ginger.
A Pinch of Hing.
Broken Red Chilis To Taste.
1/2 Teaspoon Haldi Powder.
4-5 Tablespoons Grated Coconut.
Curry Potta.
Green Dhania.
2 Teaspoons Lemon Juice 
3-4 Slit Green Chilies.
Salt.

1. Boil dal in minimum water - keep dal firm , al dente.
2. Peel and chop ganth gobi retain and chop tender leaves.
3. Heat oil , splutter mustard seeds , then tip in curry leaves , ginger and hing along with broken chilis and haldi .Saute a minute.Add ganth gobi and leaves. Increase heat and cook covered 6-7 minutes , bhunoing it till leaves are done and ganth gobi looks well seared , you may need to splash water periodically. 
4. Lastly add dal , green chilies and coconut , cook another 4-5 minutes , take off heat adding lemon juice and green dhania.
Light and delicious !

Note:
Adjust the amount of dal and coconut . Cooking time will vary depending upon how tender ganth gobi is . 
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Friday, 20 October 2017

Mooli Ki Subzi #sikandalouscuisine


500 Grams Mooli .
1 Teaspoon Crushed Black Mustard.
Mustard Oil
1 Teaspoon Ginger paste.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder.
Salt.

​1. Scrape mooli dice into cubes.
2. Coarsely chop all the leaves.
3. Heat mustard oil , splutter crushed mustard seeds , add ginger  and 30 seconds later add moli , saute for 2-3 minutes only , now add the spice . Mix well , and a minute later tip in mooli leaves.
4. Increase heat and cook covered for 4-5 minutes​ . Don't overcook - mooli should have a bite . 

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Thursday, 19 October 2017

Barramundi ( Bekti ) Roasted With Indian Spice #sikandalouscuisine


While we were discussing a different approach to cooking Barramundi / Bekti , Prima came up with this brilliant idea of using Panch Phoren , differently . We added  garlic and green chiles and the result was a deliciously flavored Barramundi / Bekti which you could bake at 200C for about 10 minutes or pan fry 3 minutes on each side.

250 Grams Boneless Barramundi / Bekti.
Spice MIx:
1/4 Teaspoon Black Mustard Seed.
1/4 Teaspoon Fennel / Sauf Seeds.
1/5Th Teaspoon Methe Seeds.
1/4 Teaspoon Kilonji.
1/4 Teaspoon Jeera.
Coarsely grind the above spice .

Add
1-2 Green Chilis Paste.
4 Flakes Garlic.
1/4 Teaspoon Haldi
Salt
1 Tablespoon Mustard Oil.

1. Score the fish with semi deep lines to make large diamond cuts for marination to seep through - ensuring the fish remains fully intact.

2. Make a paste of all the ingredients , marinate the fish for about 30 minutes. 

3. Heat a pan , place a sprig of curry leaf and green chili , place the whole fillet on that . Pan fry 2-3 minutes on each side . As you already have oil in the marination , you don't need to add any more.A twist of lemon juice brings it all together beautifully .

4. Alternatively you could bake the fish at 200C till done , grilling it the last 2-3 minutes.

A fabulous idea Prima - Panch Phoren at a different level.



Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Sunday, 8 October 2017

Bhapa Sorshe Illish #sikandalouscuisine


Recipe Bong Appetit India

I now know why the world goes mad about Hilsa - Though thorny , the flesh is so tasty ! I have to thank friend and member Partha Bong Appetit India for not just supplying the freshest of seafood , but also for the occasional recipe he throw in .. such as this one - which means all ' authenticity ' problems are his !!

Steamed Hilsa in Mustard Sauce
Recipe - Ingredients
4 to 5 Hilsa/Ilish Pcs. ( preferably thick steaks size )
3 to 4 ​Tablespoons ​M​ustard ​Oi​l
2 ​Tablespoons​ ​​Yogurt
1/2 ​Teaspoon​ ​Turmeric ​​Powder​ - I Used fresh haldi​
2-3 ​​Green ​Chili​- S​lit ... garnish purpose
For the paste:
2 ​Tablespoon​ ​Mustard Seeds ( black )
1 ​Tablespoon​ ​​Poppy ​Seeds – Posto / khas khas (white)
3-4 ​Green Chilie
Salt

First step – Shorshe bata paste ( Mustard paste ) :
Soak the ingredients for the paste in 1/2 cup of water for about 40 -45 minutes. Grind the mustard, green chilli & poppy seeds with salt to make a thick paste.

Second Step - In a bowl add the above mustard paste + Yogurt + 2 tsp Mustard Oil + Turmeric powder +salt to taste. Mix well. This is the mustard sauce you will use for the fish.

Third step : Mix thick mustard paste with Illish

Final step : Pressure Cooker
Take a Bowl coat it with mustard oil & Place the Illish pieces in the bowl in one single layer. Pour the prepared mustard sauce over it so that it covers all the fish pieces nicely. Add 3- 4 slit green chili on the top and drizzle 1 tsp or more of Mustard Oil on them...
Put in the pressure cooker and steam for 2 or 3 whistles. Bhapa Illish is ready ​to be eaten with hot rice !

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
Follow Me on Instagram https://www.instagram.com/atul_sikand/