Monday, 18 December 2017

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I have seen this dish made to look RED in color like the sunset and it always leaves me baffled as to how a batter fried prawn could look red ! There is also confusion on the flour - my friend and superchef Sanjeev Kapoor uses besan which my Maharashtrian friends tell me isnt correct and rice flour is used. Here is my adaption .
250-300 Grams Prawns
3-4 Tablespoons Rice Flour.

Make Thick Batter:
1 Teaspoon Ginger paste .
1 Teespoon Garlic paste .
1/2 Teaspoon Garam Masala
1 Heaped Teaspoon Red chili powder .
1/3 Teaspoon Thymol / Ajwain seeds .
Juice of one lemon .
1 Tablespoon Dhania Chopped.
Salt to taste
2 Tablespoons Water.
Marinade the prawns in the batter for 15 minutes.

Method:
1.Dust marinated batter coated prawns in rice flour and deep fry for 2-3 minutes , till done . Your dish is ready to serve.

The Twist :
1 Large Onion chopped .
3-4 Tablespoons chopped Garlic .
8-10 Whole dried Red Chilies .
Lots of Curry Leaves .

Heat 1 tablespoon oil ,curry leaves for 30 seconds along whole chillies then tip in onion and garlic until they are translucent . At this stage Introduce all the prawns back , mix , cook another minute to blend flavours .

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/

Saturday, 16 December 2017

Eggs in Smoky Spicy Green Sauce #sikandalouscuisine


I am not a big fan of capscicum so was a bit apprehensive about the outcome , but trust me , the aromas and flavors here are mindblowingly delicious . This sauce / chutney is very versatile and can used in many ways . Here is how I used mine , though my original intention was to eat it with alu tikkies, I got lazy and boiled eggs instead ! 
Recipe inspired by a post in NYTimes.

2 Capscicum.
2 Green Jalapeno / Achar Fat Chilies.
5-7 Cloves Garlic.
1/2 " Ginger Grated.
1/2 Cup Chopped Dhania.
1 Sprig Mint Leaves- Optional.
2 Pitted dates.
2 Teaspoons Olive Oil 

​1. Lightly oil whole Shimla Mirch / Capscicum ​and roast on fire like you do baingans for bhartha.Keep some chard skin on , discard the seeds.
​2. In a pan add olive oil , make a slit in the jalapeno / chilies and char them . Retain the seeds of one if you like some chili , I did.Also add whole garlic cloves and grated ginger to the pan ,char the garlic .
3. Blend together all ingredients - ​to a coarse sauce.
4. Add 1/4 cup water to the sauce , bring to a gentle simmer and turn off the heat - no cooking .

Great as a chutney , a topping or in a sandwich . The flavors are different and fingerlicking good.

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


Quinoa & Ramdana Date Walnut Cake #sikandalouscuisine


Recipe inspired from Nandita Amin aunts recipe of a walnut and date cake . The result was yum . However more than the taste , I am thrilled to have used alternative flours to bake for the first time . This was a big learning too.

A bit Less Than 1 Cup Walnuts -  Broken in to pieces by hand, small
A bit Less Than 1 Cup Dates -Make sure you use soft, plump dates, not dry.
1/4 Cup Fresh Orange Juice
1 Heaped Teaspoon Orange Zest.
1/2 Cup Lightly Roasted Ramdana / Amaranth Powdered To Flour Consistency.
1/2 Cup Lightly Roasted Uncooked Quinoa Powdered To Flour Consistency.
3/4th Teaspoon Baking Soda.
3/4th Teaspoon Baking Powder.
1/4 Cup Oil.
3 Tablespoons Butter.
1/2 Cup Milk- you may need more to get batter consistency.
1 Large Egg.
1/3 Cup Grated Gur/Jaggery.

1.Beat butter and jaggery till creamy on medium speed.
2.Add 1 egg and orange peel .
3.Add flours and milk and orange juice alternatively, gently mixing after each addition 
4. Mix oil and dates and blend lightly.5. Blend in date mixture to the batter , mix well under medium speed. 
6. Lightly dust walnuts in flour and mix into the batter.
7. Pour into a greased baking pan and bake at 165 C for 35-40 minutes or until done. To test doneness  insert a toothpick It should come out clean.
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Thursday, 14 December 2017

Chicken Ghee Roast #sikandalouscuisine


This recipe is inspired by many chicken ghee roast recipes I have seen posted on Sikandalous Cuisine , and a youtube by Masala Hut . The chicken came out delicious.

1 Kg Chicken - Cut into 14 pieces making gashes.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
3-4 Tablespoons Ghee.
1 Teaspoon Haldi.
Lemon Juice - Optional.
2 Tablespoons Thick Curd.
1 Teaspoon Kashmiri Mirch Powder.

Make Paste after Roasting :
2-3 Dried Kashmiri Red Chilies.
1 Tablespoon Fennel Seeds.
1 Tablespoon Dhania Seeds.
1/2 Tablespoon Black Peppercorn.
1 Tablespoon Jeera.
5-6 Cloves / Laung.
1" Cinnamon.
3-4 Green Cardamon.

​1. Heat Ghee , add ginger garlic paste , saute , add haldi and kashmiri mirchi powder. When ginger garlic loose the raw smell add chicken , sprinkle salt and bhuno till half done- cooking covered​ for most of the time.No water is added.

2. Dry roast all ingredients mentioned for paste , adding 4-5 tablespoons water  blend to a smooth paste  to which you then add the curd.

3. To the half done chicken , add the paste , cook covered till chicken is done. You may add 1/2 cup water if you want a slight gravy. Taste and adjust flavors and decide if you need lemon juice to bring the dish together .
Finger licking delicious !

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

Wednesday, 13 December 2017

Sikandalous Amla Pickle #sikandalouscuisine


Inspired by the delicious SAUNFIYAN AMLA made by my good buddy Chef Abhishek -which I had made and posted too , here is a masaledar sikandalous amla pickle.
Ingredients :
2 Kg Grams Amla.
200 Ml Mustard oil.
8-10 Green Chilies.
Salt to taste.2 Teaspoon Turmeric - I used grated fresh haldi - lots of it.
Lightly Pound Masala :
2 Tablespoon Black Mustard Seeds.
1 Tablespoon Jeera.
2 Tablespoons Sauf.
1-2 Tablespoon Black Pepper Corn.
Method :
Boil Amla in water for about 5-6 minutes or pressure cook it for 1 whistle .Take off the heat , cool down. Remove the seeds , Amla shall be easily be parted into 2 parts.
Take a pan , heat mustard oil , alternately use sunflower oil , once medium hot , add pounded masala , when aromatic add cut green chili , you can add whole chillies and remover later or add chopped.Put boiled Amla , season with salt & sprinkle turmeric.Cook in slow flames for another 10 Mins .Toss & turn & Just play around.
Your “Sikandalous Amla Pickle ” is ready to tingle your palate.

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