Wednesday, 26 February 2014

Chinchoni Fish Curry

This is a super easy and delicious recipe from The East India Kitchen - a cookbook by Michael Swamy .
500 Grams Pomfret / Kingfish - I used boneless fillets of Sole
2 Tablespoons Oil.
500 Ml Water.
2 Teaspoons Tamarind Paste.
6-8 Dried Red Chilies.
!00 Grams Grated Coconut.
8-10 Garlic Pieces.
1 Teaspoon Jeera/Cumin Seeds.
1/2 Teaspoon Haldi.

Soak chilies in a bit of warm water and after 10 minutes make a paste of all the masala ingredient .
Heat oil , fry masala for 3-5 minutes sprinkling water if needed.
Saute fish 2-3 minutes in masala.
Add rest of the ingredients and cook for 5 minutes. Adjust.
I used less water as I wanted a thick gravy . Came out delicious.

Sikandalous Cuisine

Prawns in Green Masala

This is a lovely dish we make quite often with fish or prawns . You could make it with a thick gravy by adding more water . I preffer it to be a thick masala .The recipe is approximates , go with your taste buds.
1500 Grams Prawns - Clean remove heads and shell but keep tails.
4 Tablespoons Tamarind Paste.
1 Cup Coconut Milk.
Masla Ingredients :
1 Coconut chopped.
1 Mug Green Coriander , chopped.
6 Green Chilies.
1/3 Cup Mint Leaves.
10 Cloves Garlic.
20 Medium Sized Lady Fingers - ends trimmed , bhindi is optional to use and a very good option !
Blend all the masala ingredients keep aside for 1 hour.
If using ladyfinger , saute in a wok over high heat for 5 minutes till done. Set aside.
Heat coconut oil , saute 1 chopped onion till translucent , then add masala ingredients and cook covered till you see a bit of oil . Maybe 5-7 minutes. You also may need to sprinkle some water while it cooks.
Add prawns , increase heat to high and cook prawns 3-5 minutes , then cover and cook another 2-3 minutes till done. Now add 1 mug coconut milk , tamarind paste and the bhindi if you are using them , simmer over low heat to blend in flavors . This is really delicious.

Sikandalous Cuisine

Tuesday, 25 February 2014

Fry Daal Maash...

Urad/Maash daal 1 cup
chilli powder 1 tsp (less or more)
garlic paste 1 tsp
salt to taste
Tomatoes 2-3 finely chopped
green chilies 1-2 chopped
green coriander/hara dhania 1/2 cup chopped
sliced onion 1/4 cup
finely chopped ginger 1 tbsp
hing/Asafoetida a pinch
cumin seeds 3/4 tsp
dry chilies 2-3
oil or desi ghee for tadka 2-3 tbsp

Method: wash urad daal and boil with chili powder, garlic paste and some salt to taste. Boil until the daal is done and the water is almost dried.
In a wok heat desi ghee or oil add dry red chilies, sliced onion,cumin seeds, pinch of hing,saute till the onion is golden brown, add chopped tomatoes,green chilies, cook on high heat till the tomatoes are soft add chopped ginger,chopped coriander, boiled daal mix with light hands,turn off the heat.
serve hot with boiled rice or chapati!

Sikandalous Cuisine

Thursday, 20 February 2014

Chana Dal , Alu & Methi

This recipe was the result of some imaginative thinking and sad looking fresh green methi staring at me in the fridge . The end result was delicious.
Adjust the ratio of dal , alus and methi ( you can skip too ) to suit your palate.
1 Cup Chana Dal - Soak 2 Hours , then strain.
2 Alus Peeled and Cubed.
5 Tablespoons Chopped Fresh Methi.
Paste of 1 Big Onion.
1 Tomato Pureed .
1 Tomato Chopped.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1/2 teaspoon Haldi
1 Teaspoon Jeera Powder.
1 Teaspoon Coriander Powder.
Salt & Chilies to taste.
2 Tablespoons +1 teaspoon Mustard oil.
Heat 2 tablespoons mustard oil. When hot add onion paste and fry till brown. Now add in tomato paste and chopped tomatoes along ginger paste and all masalas and cook till oil separates. Add Methi , potatoes and strained chana dal and bhuno for about 10 minutes , slowly adding water . When half done add the garlic paste , and sufficient water to complete cooking. You want a thin , but not too much gravy.When potatoes and dal are cooked add 1 teaspoon mustard oil , stir , and adjust flavors.Eat with hot rotis or rice.
Remember , dont cook in a pressure cooker as you want each grain of the dal to stand firm as you see in the picture.This came out real tasty .

Sikandalous Cuisine

Tuesday, 18 February 2014

Potatoes in Pea Cream

This is my ' happy ' dish . Not only does it taste great , it looks yummy too . No fixed recipe , go with tghe flow and what you have handy .
Pea Cream:
2 Cups Shelled Fresh Peas.
3-4 Cloves Garlic.
2 Green Chilies.
1/2 Teaspoon Sugar.
1 Teaspoon Butter.
60-90 Ml Cream/Milk

Put all ingredients except for milk/cream in a saucepan , add 2-3 tablespoons water and cook covered till peas are soft - maybe 3-5 minutes.
Cool , blend to a pure , add cream/milk and adjust flavors.I serve this over boiled baby potatoes and sometimes boil and saute the potatoes as in the picture.This is delicious over mushrooms and even fish .If you have parsley/chives/basil handy - add some at the time of blending .You may eat the salad warm or cold - it's delicious either ways.

Sikandalous Cuisine

Pahaadi Mutton

This is a delicious recipe from our member Aparna Jain's Cookbook titled The Sood Family Cookbook which has some outstanding recipes for every home. This is a recipe from the hills and calls for slow and long ' bhuno ' to bring out the flavors of the mutton and spice . A final ' dhunni ' or charcoal smoke infusion at the end gives you that unbelievable rustic almost BBQ'd touch . Don't skip this part.
1 Kg Mutton.
1 Cup Hung Yogurt .
1 Tablespoons Ginger Paste.
2 Tablespoons Garlic Paste.
2 Dried Chilies Crushed.
Marinate the mutton in the above overnight if possible .
300 Grams Onions Chopped.
3-4 Large Cardamon.
3-4 Small Green Cardamon.
6-7 Cloves.
1 Cup Fresh Tomato Puree ( Blend without skin - I left skin on )
3 Tablespoon Coriander Powder.
3 Cups Water ( adjust )
1 Teaspoon garam Masala.
Chopped Coriander.
1/4 Cup Ghee + 1 Tablespoon for infusion.
2 Pieces Charcoal - For Infusion.
Take marinated meat out of fridge and bring to room temperature . Heat 1/2 cup ghee - crackle all the whole spice.When they change color and emit that warm flavor add onions and cook slowly till light to medium brown.
Add Mutton - Increase heat to seal .. once the marinade begins to dry out , cover wok ..slowly over low heat bhuno the mutton 30-40 minutes  , stir it every now and then till it turns a nice dark color and is almost done.You may need to sprinkle water now and then during the bhuno process.
Now add tomato puree and coriander powder and cook covered till done.You may need to add water now and then .
Add water to suit your level of gravy - dry or luga lipta , add garam masala and dhania leaves and tweak to taste.
When ready to serve take a katori put some charcoal pieces that are well lit and glowing .Place in the wok with the meat . Add ghee on the charcoal to begin the smoking . Cover wok and leave a minimum of 10 minutes or till ready to serve.
This is finger licking lip smacking dish ! I tweaked the chilies , doubled them and it wasn't spicy , cut the tomato to nearly half as the yogurt had added enough sourness and cooked / bhunoed covered ,  which meant I hardly used any water .
Make this , you will love it . Thank you Aparna Jain !

Sikandalous Cuisine

Friday, 14 February 2014

Spicy Pork stir Fry

250 Grams Pork- Cut into thin pieces like you would make ' Pasanda '
1 Teaspoon Garlic Paste.
1/2 ( or more ) Tablespoon Freshly Ground Black Pepper.
Chili Paste - Made from 3 whole dried red chilies and 1/2 " galanga , ground to a paste.
1/2 + 1/2  Tablespoon Five Spice.
2-3 Tablespoons Light Soy Sauce.
2 Tablespoons Sesame Oil.
Marinate the pork in all the above ingredients ( save 1/2 tablespoon five spice )- Cover with cling film and keep in fridge till ready to use - 1 to 24 hours.
Bring pork to room temperature , heat up wok and fry the pork 4-5 minutes on high temperature , reduce to medium heat and cook covered another 7-10 minutes till done . You may have to sprinkle some water , a couple of times.
While pork is cooking keep your vegetables ready as shown in the pic.
When pork is done , stir in the vegetables and the 1/2 tablespoon five spice and cook covered 1 minute over high heat . Take off the stove and leave the wok covered allowing the pork to rest.Serve over some noodles or alongside stir fried rice.
This is a lovely meal in a bowl - the recipe is simply a suggestion as to what could be done - Tweak to taste .

Sikandalous Cuisine

Thursday, 13 February 2014

Kala Chana Sundal

I was introduced to this delicious salad in Goa at a South Indian restaurant and have been making this regularly . I learnt that this is a Navratri special normally made on the second day of the Navratras . This guilt free snack has no fixed quantities as such , look at the picture and adjust to suit your taste . I give you the recipe in approximates , as was given to me and how I make it.
1 Cup Black Chana Dal - Soak 6 hours.
1 Cup Grated Coconut.
Paste - 4 Tablespoons grated coconut + 3-4 Green Chilies ( adapt to taste )
1 " Grated Ginger.
4 Green Chilies Chopped.
2-3 Dried Red Chilies Broken.
1 Teaspoon Urad Dal
1/2 Teaspoon Methe Seeds.
Lemon Juice to taste
Curry Putta.
1/2 Cup Chopped Fresh Coriander .
1 Tablespoon Oil.
Boil kala chana , drain . Retain the water for a soup or to add later to a dal etc.
Heat oil in a wok , when hot add methi seeds and urad dal . As the dal changes color add dried red chilies , curry leaves hing and a few seconds later the paste. Cook 1 minute then add the kala chana ,chopped green chilies  salt and half of the coconut and dhania. Mix well 1 minute maximum , take off heat add the balance coconut and dhania  , also add lemon juice .This is a delicious and spicy salad - adjust  coconut , spice , lemon juice to taste .Serve warm or cold .

Sikandalous Cuisine

Monday, 10 February 2014

Alu Sarson - Potatoes Cooked With Mustard Greens.

This recipe comes out real good , was thought up to take care of a bundle pf Sarson Leaves that wouldnt have been enough on their own to make saag with. There are no fixed quantities , adjust to suit your taste.
1 Bundle Sarson Leaves - 3 Cups when chopped.
2 Large Potatoes - Peel/ unpeeled , cut to small cubes.
1 Small Onion - Chopped.
1 Teaspoon Garlic Paste.
! Teaspoon Ginger Minced.
Mustard Oil
Heat mustard oil , take off heat , add whole dried chilies and onion .Back on the flame saute till onions weep then add potatoes and all the spice and the ginger.When potatoes are half done add the mustard leaves. Mix well and cover . In a minute or so mustard leaves will leaves water , now add the garlic paste and cook covered till potatoes are done.When ready to serve heat up on a high flame uncovered - this kind of ' finishes ' the dish .Comes out delicious .

Sunday, 9 February 2014

Steamed Eggs

Inspired by a post Pritha made , I am sharing my version of steamed eggs - they came out superb and the second time around I gave a twist with curry putta and rai which took the eggs to a new level.

4 Eggs - Beat them well
Chopped Green Chilies.
1+1 Tablespoon Raw Mustard Oil - Coat the container with 1 spoon of MO and mix the balance 1 spoon MO into the egg mixture.
1 Medium Sized Potato, Diced.
1 Large Tomato, Diced.
1 Medium Sized Onion , Diced.
1/2 Teaspoon Rai.
1/2 Teaspoon Garlic Paste.
Chopped Dhania & Curry Putta leaves.
Essentially add what you want - sausages bacon / ham / gobi etc etc
Beat up the eggs , add all ingredients . Place in a well sealed tiffin box , use atta to seal if need be. Take a pressure cooker - add 1" water. Pace a separator on which you rest the tiffin box containing the egg mixture .After 2-3 whistles take off the fire and allow the cooker to cool down on its own , unopened - about 20 minutes.Unmould and you have a delicious steamed egg cake await you !.

Sikandalous Cuisine

Saturday, 8 February 2014

Hyderabadi Khatti Dal

This is my take on khatti dal , quite a favorite at home.
250 Grams Toovar Dal
2 Tomatoes
1/2 Teaspoon Haldi
1 Teaspoon Red Chili Powder.
1 Teaspoon Ginger Paste.
Pressure cook the above  for 3-5 whistles , remove from heat and leave under pressure till cool.Then mix up the dal - should mashy

Next add :
Imli Juice to taste
2-3 Chopped Green Chilies
and cook another5-7 minutes.
Tempering :
1 Teaspoon Jeera Seeds.
1 Teaspoon Black Mustard Seeds.
Whole Dried Red Chilies.
1 Tablespoon Chopped Garlic.
Curry Leaves.
1 Teaspoon Garlic  Paste.
Heat ghee , splutter seeds , add dried red chilies and curry leaves and pour over boiling dal .Cook 2-3 minutes and then add 1 teaspoon garlic paste , stir in and take off the heat.Let the dal sit covered 10 minutes for flavors to marry and then adjust to taste .

Sikandalous Cuisine

Friday, 7 February 2014

Bhindi Masala Fry

This is another easy and delicious way of making stuffed bhindi . No fixed recipe - go with a masala stuffing that works for you . Basically you wash and dry the bhindi , snip off ends and make a slit in the middle almost the entire length. Now take masala and gently coat the inside of the bhindi with it.Then in a nonstick with very little oil over medium heat cook the bhindi uncovered , gently turning the bhindis once or twice till done.You may garnish with dhania leaves while the bhindis are hot to infuse flavors.
Suggested Masala for filling

1 Teaspoon Sauf / Fennel Powder.
1 Teaspoon Dhania Powder.
1 Teaspoon Jeera Powder.
1/4 Teaspoon Haldi Powder.
A Dot of Hing ( Optional ).
Red Chili To Taste
Mix the masalas and stuff the bhindis with it . When I add fennel I don't add amchoor as amchoor kills most flavors , actually I don't like amchoor too much .Ensure that the bhindis retain a bite.

Sikandalous Cuisine

Tuesday, 4 February 2014

Palak Paneer

200 - 250 Grams Paneer.
500 Grams Spinach.
1 Teaspoon Jeera Powder.
1 Tablespoon Minced Garlic.
1 Teaspoon Kasoori Methi.
Chilies To taste.
1 Tablespoon Lemon Juice.
2 Tablespoons Chopped Green Dhania ( gives an amazing taste , but don't cook it )
Cream - Optional.

Cube paneer and soak in hot water 20-30 minutes , then drain.
Wash palak well , cut off the thick stems if any or else retain . Chop palak - blanch for 2 minutes in boiling water to which 1 tablespoon of sugar has been added. Drain palak . Squeeze out water and puree - you may also mince fine or puree some and mince some .
Heat oil , add garlic , once garlic begins to soften add the pureed palak and cook till oil separates. Now add salt , chilies , kasoori methi and paneer .Cook another 4-5 minutes till all blend well . Add Jeera powder. Take off heat , add lemon juice and dhania leaves , allow to stand covered 3-4 minutes for flavors of dhania to permeate then  adjust flavors , and finally add cream if you are using.
This comes out delicious. No onions , ginger or tomatoes.

Sikandalous Cuisine

Sunday, 2 February 2014

Fish Cakes

These are simple and delicious . No fuss with great results. 225 grams fish fillet yeilded 4 medium sized partties / cakes.
225-250 Grams Fish Fillet - I used Sole.
1 Teaspoon Minced Garlic.
1/2 Teaspoon Minced Lemongrass ( use the bulb or close to the bulb inner part of the stalk )
1/2 Teaspoon Galanga - Substitute with Ginger.
2 Tablespoons Light Soy Sauce.
2 Teaspoons 5 Spice ( use a pinch of gara masala if you don't have ).
1 Teaspoon Sesame Oil.

Chop the fish and with a knife mince , but not too finely .Add all the ingredients , mix well , keep under cling wrap for a few hours. When ready to make bring fish mince to room temperature , fry a tiny piece and taste to get a fix of the flavor . Adjust flavors in the raw mince and then proceed to shape you fish cakes.
Take 2 tablespoons of oil , warm up on a non stick and place all patties to cook. Don't disturb for 3-4 minutes, a gently shake will make them move, now turn over and cook another 2-3 minutes till you have the right color. Just before taking off the fire I added chopped spring onions and some bok choy to the pan , increased the heat and stir fried to vegetables for 1 minute in the juices/oil infused with the fish cakes. I then plated the dish straight from the pan.

Sikandalous Cuisine