Wednesday, 31 May 2017

Pumpkin Erissery #sikandalouscuisine


A big thank you to Prima Kurien for this delicious recipe . I made it twice , the first time as a curry and the second time I broke tradition and kept it more dry . They both tasted brilliant , personally I enjoyed the dryer version more . Am sharing a photograph of both versions , the wet one in comments . Everyone at home loves this recipe and I hope you do too .

Tempering

1.5 Tablespoons Ghee.
3/4 Teaspoon Mustard Seeds.
3 Shallots Sliced Thin.
Curry Leaves.
3 Dried Red Chilies.

Masala (ground to a coarse paste )

3/4 Cup Grated Coconut.
3 Big Green Chilies.
1 Teaspoon Jeera
3 Cloves Garlic.
1/2 Teaspoon Haldi.

Other ingredients

1/2 Kg .Pumpkin Cubed.
1/2 Cup or Less Arhar Dal - The pumpkin is the hero of the dish. Dal is supporting cast
Salt to taste

Method

1 In a pressure cook the dal (pre soak for 30 mins.) , add pumpkin to it and pressure cook one whistle.
2. Mash the pumpkin with the back of a wooden spoon - lightly. Add salt.
3. Add the Masala to this mix - heat gently over medium flame. Stir gently.
4. Finally temper the curry
Your Erissery is ready.Thank you once again Prima for this gem.

Notes:
Pumpkin can be substituted with raw banana and yam. Best eaten with hot rice .


Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine


More About My Work At , http://sikandalous-cuisine.blogspot.in/

Tuesday, 30 May 2017

Vaateli Dal Na Vada ( Mixed Lentil Fritters ) #sikandalouscuisine


A big thank you Tushar for introducing me to these 4 lentil vadas - you rightly said " You don't need to say 'I love you' the vadas say it at each bite." ! Crunchy on the outside , soft within - unforgettably delicious. 

Here is what I did based on the recipe Tushar shared keeping in mind that Mung Dal is the major ingredient, and you add the other three dals in reducing quantities in the order that they are written in .

1/2 Cup Mung Chilka Dal.
A little Less Split Channa Dal
A little Less Masoor Dal.
A little Less Urad Chilka Dal.

Other Ingredients - These are as per taste :
1 Medium Sized Onion Chopped.
1" Ginger Minced.
Green Chilies To Taste.
1/2 Teaspoon Garlic Paste.
1 Teaspoon Roasted Jeera.
3-4 Tablespoons Coriander Greens.
1/2 Teaspoon Baking Soda ( not in recipe ).
A Generous Big Pinch Hing.
1 Tablespoon Hot Oil ( Not in recipe - I add oil to batter as it makes bhallas/vadas soft from within)

1. Wash and soak dals overnight in water . Next day or 10-12 hours later , drain and grind coarsely . Don't make a fine paste.
2. Leave the dal paste to ferment for 8 hours , it will rise and become frothy.
3. Add all ' Other Ingredients ' to the batter and give a good whisk to mix. Allow this to rest 30 minutes for flavors to develop.
4. Wet fingers , pluck out some batter , roughly shape and deep fry on medium heat . I recommend you deep fry one to get a taste test and make suitable adjustments as needed.
5. I served this with a spicy chili tomato chutney , but honestly the flavors were so good , I didnt need any chutney.

This recipe will be made very often - we all loved it . A big thank you once again Tushar .


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

Monday, 29 May 2017

Tinday Ka Bhartha #sikandalouscuisine


A light and delicious recipe - as tindas are roasted they are already 75% cooked before final ' finishing ' in masala -  you use less oil . Roasting tindas adds many layers and depths of flavors .. 

500 Grams Tender Unpeeled Tindas.
1 Large Onion - Slice long and halve .
1 Large Tomato - Slice like Onion.
12-15 Cloves Garlic - Slice in two.
1 Teaspoon Minced Ginger.
Chilies To Taste.
1 Teaspoon Jeera.
1/2 Teaspoon Haldi.
Dhania Greens.
A Pinch of Hing.
Salt.
1 Tablespoon Mustard Oil.

1. Roast tindas on a tava after lightly oiling them. I roasted them covered for about 10 minutes .Discard some skin that peels off easily and then slice tindas.
2 heat mustard oil , splutter jeera , add hing after 10 seconds add onions. As onions begin to change color add ginger and garlic along with everything else except for dhania. Give a good mix and cook covered on low for 7-10 minutes.
Your super yum tindas are ready !



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

Golden Citrus Cake #sikandalouscuisine



Preheat Oven 160C - Bake 40-45 Minutes 
One look at the beautiful citrus cake that Didi Grewal posted and I knew I had to make it too , and I did within the hour of her posting it , and am now sharing my take on her recipe with a few changes.This cake was delicious !

​1 Cup Flour.
1 Teaspoon Baking Powder.
1/4 Teaspoon Salt.
50 Grams Butter.
​60 Ml Oil - Not in Recipe.
1 Teaspoon Ginger paste - Not in recipe - I love ginger and orange together.
3/4 Cups Sugar.
2 Eggs.
1 Tablespoon Lemon Juice.
1 Teaspoon Grated Orange Zest.
3/4th Cup Orange Juice- Original recipe calls for 1/2 cup . I used extra and cooked it down To 1/2 cup to get a more intense flavor.

For The Glazing:
1/2 Cup Orange Juice.
Orange segments - From one orange broken down- Not in Recipe.
A Pinch of Saffron - Not in recipe.
1/2 Teaspoon Cornflour.

Prepare orange glaze by simmering orange segments & saffron in orange juice for 2-3 minutes. Taste , adjust sweetness by adding more sugar if needed , I added 2 tablespoons. Now add in cornflour, mix well , cook another 30-40 seconds. Cool and pour on cake.

​1. ​Sift flour with baking powder and salt.
2. Carefully separate egg yolks and whites.
​3. Cream Butter , sugar till light and fluffy , add oil and cream more.
​4. Add egg yolks lemon juice , zest and ginger paste to butter and sugar and blend well.
5. Add the flour mixture alternately with the orange juice to the batter.
6. Whisk egg whites till peaks form.
7. Fold egg whites into the batter till no white streaks remain.
8. Pour batter into a lightly greased and flour dusted dish till done and a toothpick inserted in the center comes out clean.
​9. Glaze the cake when warm.​

​Some Tips:
1. Separate eggs when chilled.When they're cold, the yolks and eggs seem to hold their shape better and separate more easily. 
​2. In a dry glass /metal bowl , never plastic , using clean and dry beaters , bring egg whites to room temperature and then whisk them slowly initially.When foamy and frothy increase speed to high till the stage when whisk lifted out of the egg whites, the peak will stand erect and not bend over. If you whisk beyond this stage , peaks will collapse, so there is a risk in over whisking too.
​​

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

Sunday, 28 May 2017

Lehsuni palak paneer​ #sikandalouscuisine​


Recipe Credits Tarla Dalal
​I took Tarla Dalas recipe and made adjustments along the way . ​
This isn’t your typical palak paneer , and nor do we have an overkill of palak here .Don’t be alarmed with the quantity of garlic we have here - you will love the end result as milk and cream balance flavors out beautifully .


Ingredients400 Grams Cubed Paneer
1 Cup Chopped Spinach.
2 Tablespoons Chopped Garlic.
1 Tablespoon Chopped Green Chillies.
2 Tablespoons Oil.
1/2 Cup Finely Chopped Onions.
1/2 Cup Cream.

1/2 Cup Milk.​
6
​ ​
Garlic Cloves- Sliced lengthwise into 4  - For Garnish.
Salt
​.​


Method 
1. Blanch spinach for 1 minute , drain and c
ombine 
​with​
 garlic and green chillies
​. Blend ​
to a smooth purée without using any water. Keep aside.
​2​
. Heat the oil add the sliced garlic and sauté on a medium flame till brown , remove and set aside for later use. This also infuses garlic flavors in oil.
​3​
​In the same oil ​tip in
 onions and sauté on a medium flame 
​till limp , then add ​
the spinach purée
​ cook covered on low till you see oil, you may splash some water if need.

4. At this stage add paneer and saute paneed in the puree along with salt . Cook 2 minutes then add 
cream, milk
​ ​
, mix well and cook on a medium flame for 5 minutes, while stirring occasionally
​ ​
, you don't leave much of a ' gravy ' but more luga lipta types.​

Your delicious lehsun / garlic infused paneer is ready ! ​



​#Atul Sikand​
Founding Member ,Delhi Gourmet ClubDirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarketAdministrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisineMore About My Work At , http://sikandalous-cuisine.blogspot.in/

Saturday, 27 May 2017

Korma Ahmedshahi #sikandalouscuisine


A fabulous recipe from Nepal though sauf isnt too commonly used in the cuisine there , except maybe in Rana homes. This recipe is from Cooking Delights of The Maharajas by Digvijaya Singh - it's really delicious - and tastes even more exquisite 12-24 hours later . I tweaked measurements and sharing what I did . Enjoy !

500 Grams Mutton- Leg & Shoulder.
125 Grams Ghee.
120 Grams Onions - Slice thin and evenly.
1 Heaped Teaspoon Salt.
120 Grams Curd.
1 Tablespoon Ginger Paste.
1.5 Heaped Teaspoons Coriander Seeds - Powdered.
1 Teaspoon Cumin Seeds Powdered.
1 Teaspoon Powdered Sauf.
2 Black Cardamom Powdered.
20 Black Peppercorn Powdered.
6" Stick Cinnamon Powdered.
10 Cloves/Laung Powdered.
A Pinch of Saffron - Dissolve in a bit of warm water.
Salt.

1. Heat ghee , fry sliced onions till golden brown , then add meat and salt , bhuno a while . Now add just enough water to cook the meat till tender. I added a cup , and baked my meat in the oven tightly sealed for 30 minutes at 150C.

2.Whip curd , add all remaining ingredients , and mix into the now tender mutton. Stir well and cook on dum till curd dries up and only ghee remains. This korma doesn't have a gravy as such , and is delectable !

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

Friday, 26 May 2017

Doddapatre / Ajwain Thambli #sikandalouscuisine


A yoghurt based Karnataka style side dish made using Ajwain lea
​f​
Recipe Credits Smitha Kalluraya 

Doddapatre
​ or commonly called Ajwain 
is used 
​in many a home remedies -
 cold 
​, ​
cough, asthma , for indigestion ,acidity 
​etc.​ Nandita Amin showed us how the very same leaves can make beautiful chutney and Kadhi . That got me raring to cook something with them as I have two pots 
Doddapatre
​ .

A bit of Google and I reached 
Smitha Kalluraya
​ blog where she posted a superb ​
​Doddapatra (Ajwain Leaf)  Tham​bli . 
Thambli 
​she explains is a 
very traditional Karnataka dish grannys have been making from many years . For better understanding we can term thambli as medicated buttermilk / a type of raita / cold soup .
Back to the recipe ! 

​Ingredients:
10 - 12 Dodda Patre / Karpooravalli leaves/ Ajwain leaf
1 .5 Cups Sour Curd.
1 Teaspoon Ghee.
1/4 Cup Grated Coconut.
Salt.

Spice Mix
1 Teaspoon Cumin Seeds.
3 - 5 Black Peppercorn
1 Green Chilly
For tempering
1 Teaspoon Ghee.
1/2 Teaspoon Mustard Seeds.
1/2 Teaspoon Jeera.
5 to 6 Curry Leaves.
1 Broken Red Chilli 
1.Clean , wash and roughly chop ajwain leaves .
2. In a pan add few drops of ghee and roast jeera,pepper and green chilli.Fry for a minute.Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.Remove from the flame and keep aside to cool.

3. Grind leaves -spice mix ,coconut and salt to a very smooth paste in a mixer by adding little water.Pour the mixture to a bowl and add buttermilk / curd .Mix well.Adjust the consistency as required. The consistency should be thin
​.​


​4. ​
Heat the remaining ghee in a small pan.Add mustard seeds and jeera ,when it splutters add curry leaves .Pour the tempering on the thambli .

Serve doddapatre tambli in room temperature with hot steaming rice or relish as such as a drink.


Atul Sikand

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

Thursday, 25 May 2017

Curd Rice Two Ways #sikandalouscuisine


​These days I eat lots of curd rice ​- its delicious , light and cooling . I use the coarse Goan rice or red South Indian rice whenever possible. On Sharmistha's curd rice post Alphosa Alphonsa Motha shared a great tip - boiling rice in milk for curd rice . Well I took her tip and it made all the difference .

I essentially use a recipe from COOKING AT HOME WITH PEDATHA , but incorporated Alphonsa's tip .

Basic Curd Rice

1 Cup Rice.
2 Cups Milk.
1/2 Cup Water.
​1.5 To 2 Cups Yogurt.
​1-2 Tablespoons Pomegranate.
Oil.
Salt.

The Paste- Grind the three ingredients :
1/2 Teaspoon Mustard Seeds- Soak in 1 tablespoon water for 10 minutes.
2-3 Green Chilies.
1 Sprig Coriander Greens.

The Tempering:
1 Teaspoon Split Black Dal.
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Hing.
Whole Chilies - Not in recipe.
Curry Leaves - Not in recipe.

1. Soak rice in milk and water for about 1 hour , then pressure cook rice till done. The cooking time will vary - basmati will cook fast , thicker grains like I use take longer. The amount of liquid used will also vary with the type of rice you use .You also must cook rice till its more than soft and mash it a little.

2. Whisk yogurt , add salt and ' paste ' . mix this into the rice.

3. Heat oil , add dal , when dal turns golden tip in and splutter mustard seeds , add hing , dried chilies and curry leaves if using. Add this to the curd rice.

4. Garnish with Pomegranate.

Curd Rice Variation With Vegetables :


Make the curd rice as above , then add :
2 Tablespoons Grated Carrots.
3 Tablespoons Grated Cucumber.
1/2 Tablespoon Chopped Dhania Greens
Adjust salt and chilies . Serve .


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