Monday, 31 March 2014

Spiced Potatoes

Believe it or not , this is a tapas from Spain , perfect for our Indian palate as it's spicy , sour and garlicky .
500 Grams Small Potatoes.
60 Ml Olive Oil
120 Ml Red Wine Vinegar ( use lemon juice if you don't have )
Some sliced red peppers ( optional )
Crush Coarsely :
4-6 dried Red Chilies.
8-10 Cloves Garlic.
1 Teaspoon Jeera.
Boil potatoes till just about done . Cool and cut into thick cubes , peeled or unpeeled.
In a wok take some olive oil , and saute potatoes till they turn golden.
Mix crushed spice with vinegar and toss up with the potatoes to blend well .
Tip in peppers , cook a minute or two.
Serve this delicious dish warm or cold , tastes fabulous !

Sikandalous Cuisine

Friday, 28 March 2014

Kerala Mutton Roast ( Attierchi Varthada )

I got this recipe from my friend Sharmila . This is the simplest way of making a good wholesome mutton ' roast ' .
500 Grams Mutton.
Marinade :
1/2 Coconut Grated.
4 Dried Red Chilies.
2 Green Chilies.
10 Shallots ( 100 Grams )
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste.
2 Tablespoons Vinegar.
1 Tablespoon Black pepper Powder.
1 Teaspoon Jeera Powder.
1 Teaspoon garam Masala.
Make a paste of all the ingredients mentioned above and marinate meat in that 12 hours or longer.
Heat coconut oil , add dried red chilies ( optional ) , then the mutton. Mix well , cook on high for 5 minutes to seal.
Cover and cook under low heat for 2 hours adding splashes of water if needed .
Cover and bake in a heavy lidded pot for 2 hours at 180C ,adding splashes of water every 20 minutes.
When done , add 1 tablespoon lemon juice to bring the dish together and serve garnished with fried curry leaves
Totally exquisite !

Sikandalous Cuisine

Monday, 24 March 2014

Grilled Pimientos or Red Pepper Salad

Pimientos or red peppers taste divine when grilled and served up in a salad . This is a very simple recipe with delicious results.The origins of this recipe are from Spain .
6 Red Peppers.
6 -8 Tablespoons minced Parsley.
6 Cloves Garlic Minced.
2 Tablespoons Sherry Vinegar ( use any white one )
1 Tablespoon Extra Virgin Olive Oil.
Juice of the peppers **
Just mix up the ingredients listed under ' Dressing ' to make the dressing
Coat the peppers with oil and bake standing in a dish at 200C for about 20 minutes till the skin shrivels and slightly chars.
Cool peppers , ** make a gash at the bottom of each and collect the liquid that will pour out . This is important as this liquid is used in the dressing and imparts a brilliant flavor.
Next remove the skin totally , cut open the peppers , discard all seeds and cut the flesh into strips.
Arrange the peppers in a dish , add the dressing and cover with cling till you are ready to serve. Always serve at room temperature .
I added some baked mushrooms and whole cloves of baked garlic too. You can avoid this step if you don't have mushrooms handy though the mushrooms really tasted great here.If you are using mushrooms , slice them thick , add in some whole cloves of garlic , drizzle some Olive oil , and bake them in a separate dish for 5-7  minutes while the peppers are baking .

Sikandalous Cuisine

Sunday, 23 March 2014

Loaded Potatoes

I have recently begun making these and am totally in love with the concept . The recipe is merely an indication , make a stuffing of what you like / have leftover , serve hot or cold , as always you are the boss of what you plate !
Select largish potatoes , wash and don't peel .Cover in foil and bake till done. To check doneness poke a toothpick.
Allow potatoes to cool down. I refrigerate them till they are cold , that makes scooping them out easy and they don't break.
Cut potatoes in half or 3/4 th size , and scoop out the flesh , retaining a wall .( see pic ).
Lightly oil the inside and outsides of the potatoes and bake another 10 minutes till the skin gets some color.
Now stuff the potatoes and depending upon your filling bake or serve chilled.
Peas & Carrots Stuffing:
Dice carrots to pea size , lightly saute both in butter with some herbs.You can now add mayonnaise when cold and serve them chilled or add cheese and grill them a couple of minutes till cheese melts - as seen in the pic.
Fish Stuffing:
Cube fish , and mushrooms saute with any sauce , I used Piri Piri .Now line the base of the potato with cheese ( I used Feta ) stuff with fish add more feta on top , bask till feta spreads or serve chilled.
Mushroom & Cherry Tomato Stuffing:
Follow the pea stuffing recipe
Do add some scooped out potato to each stuffing and always flavor the inside of the potato shells with cheese / salted herb flavored butter/olive oil.
Enjoy !

Sikandalous Cuisine

Wednesday, 19 March 2014

Fish In Red Coconut Curry

300 Grams Fish - I used Fillets of So;e cut to bite size , marinated in 1 Teaspoon Ginger paste.
1 Teaspoon Rai Seeds.
4-5 Sprigs Curry Putta.
3-4 Kokum ' Petals ' .
1 Mug Coconut Milk.
4-5 Shallots Chopped

Paste :
3-4 Dried Red Chilies
4-5 Cloves Garlic.
Sorry for the bad pic , I served the dish when I realized I hadn't clicked a picture of it - and that we all know is blasphemous ! So this hurried pic was taken on the table while my guest looked on .
Heat oil , splutter rai , when they stop bouncing add curry putta and then shallots and paste  along with 3-5 Tablespoons coconut milk , cook 1 minute , then add the fish and cook a few minutes to ' seal ' - the color will change. Now you slowly add the balance of the coconut milk . Add coconut milk slowly so as to ' bhuno ' the fish in the coconut milk .When you have used up half the mug , add the rest - let it cook 1 minute or so to marry flavors, take off the fire . The gravy should be thick and not too much. Adjust spice / sourness to taste.
The entire recipe is ready is under 10 minutes and tastes divine.

Tuesday, 18 March 2014

Oat & Walnut Bread & Rolls

Oat Bran & Walnut Bread

Thank you Sumod Tom for inspiring me to begin baking again . The bread came out moist nutty and delicious. For the muffins I baked at 190C for 22 minutes , the bread loaf I baked at 190C for 40 minutes.

125 Grams Oat Bran
100 Grams Maida
25 Grams Whole Wheat
1 Teaspoon Salt
1/2 Teaspoon Chili Powder
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
2-3 Tablespoons Chopped Parsley
3-4 Tablespoons Chopped Walnuts
Mix up the above and set aside.
2 tablespoons Onions Chopped ( I used Leek )
1 Cup + Some , Milk
1 Tablespoon Olive Oil
50 Grams Grated Cheese ( cheddar )
1 Egg Beaten.

Lightly saute the onions till soft , take off the fire. Cool down and add milk and cheese and mix this into the flour . You need a thick batter that will spoon off . Grease your muffin / bread mould and bake at 190C , 20 -25 minutes for muffin and 40 minutes for bread loaf.
This was delicious and I needed nothing with this bread.

Thursday, 13 March 2014

Review - Guppy by ai revisited

This visit was long overdue as I hadn't been back after the Delhi Gourmet Club events at Guppy a few months back . I knew Black Cod and Pork Belly would be on our list , the rest we were confused about so left it to Chef Vaibhav , a wise decision . Salad was a fresh and crunchy tossed green salad in a delicious Ponzu dressing - Ponzu ponzu is the roughly like a vinegar punch . Next was a clever Amuse bouche which was a crispy bite sized potato ' basket ' with a topping of leek I think , an ideal palate neutralizer after the salad.We then ate divine asparagus and cream cheese sushi which were made out of black rice from Shillong I was told. Superlative.
Exotic Mushroom Gyoza , or a gluten free steamed and pan seared dumpling appeared next , I didn't care for this one at all. However Crispy Vegetable Harumaki , or phyllo sheets ' patties ' with a Mizo sauce more than made up for the mushroom dish.
I ate some pork belly was melt in mouth delicious.Although by now I was stuffed to the gills I managed to work my way through
Black Cod , the Pièce de résistance dramatically served on a hot stone -superb as always .
Guppy has always been a great experience and I am happy to see that despite being full up at lunch , service was impeccable and the food outstanding . Thank you Vaibhav , we all enjoyed our lunch tremendously and will be back for the Set Meals next.

Tuesday, 11 March 2014

Freezer Wala Meat ( Mutton From The Freezer )

Normally when I buy mutton , I buy 4-5 Kgs which is then divided into batches of 500 Grams . Some of this I marinate in garlic ginger and curd and freeze.This works out very well as the mutton marinates away and when pullout out to cook , it's fully flavored , zero efforts needed after that.

500 Grams Mutton
1 Tablespoon EACH Ginger and Garlic Paste.
2 Tablespoons Thick Curd.
Chili Powder.
Marinate mutton in the above and freeze , or cling wrap and leave in your fridge. I then Thaw out this mutton saving the juices as that's where the marinade is , chop one onion , heat any oil , add 1 Cinnamon stick , 2 Green Cardamons , cook onions till dark , fry mutton over high heat to seal.Add 1/2 cup water with 1 teaspoon dhania powder. Give the mutton 2 whistles in the pressure cooker. Take off the flame and allow to cool down fully. Then bhuno the mutton over high heat to finish the dish by sprinkling jeera powder when cooking is over. Zero effort , 100 % delicious flavors.Do try this.

Sikandalous Cuisine

Monday, 10 March 2014

Maalia Kofta

This recipe is from The Dhabas of Amritsar , a gem of a book that has recipes straight from some of Amritsars most famous dhabas ,The photography is superb as it captures not just the dish , but the general essence of the place. This book is by Yashbir Sharma.You must use Desi Ghee if you can.
This recipe is from Bharwan da Dhaba and is mildly spiced.
500 Grams Boiled & Peeled Potatoes.
75 Grams Arrawroot.
100 Grams Khoya.
150 Grams Paneer.
1 Teaspoon Red Chili Powder.
1/2 Teaspoon Elachi Powder.
25 Grams Cashew Nuts - Chop in pieces.
Mix all the ingredients , make a sample kofta , deep fry in hot oil till light brown. Taste , adjust flavors and make the rest of the koftas.Set aside.
2 Tablespoons Desi Ghee.
5 Medium Onions Thinly Sliced.
Ginger Garlic Paste - 1" Ginger & 12 Cloves Garlic ( I used more ).
75 Grams Cashew Nuts - Soak in hot water for 10 minutes then puree .
400 Grams Tomatoes - Pureed.
1 Teaspoon Haldi.
1 Teaspoon Red Chili Powder.
4 Tablespoons Cream.
1/2 Teaspoon Sugar.
Fresh Dhania Chopped
Heat ghee , fry onions till translucent.
Add ginger garlic paste , fry 1 minute or so.
Add tomato puree cook 3-4 minutes ( I cooked covered )
Add the rest except for cream and cook 3-4 minutes.
Add one glass water and cook covered for 7-8 minutes.
Add Cream
Adjust flavors  and add koftas along with the green dhania .
This came out super delicious .

Friday, 7 March 2014

Fish & Citrus Salad

I often toss up  fish / prawns in minced garlic with chilies and add Dhania Leaves / Parsley / curry putta / Basil / Kafiri leaves depending upon availability in the fridge . A quick and easy dish which is then finished with a squeeze of lemon juice . Was making the same yesterday when I realized that I had grapefruit in my fridge shriveling away - so this dish was born.
No fixed ingredients , tweak to taste . I used:
200 Grams Sole Fillets - Cut 2" Pieces.
2 Tablespoons Minced Garlic.
1 Tablespoon Chopped Green & Red Chilies.
2 Tablespoons Minced Kafiri Lime Leaves ( heavenly flavors ).
2 Cups Cleaned Grapefruit Flesh ( to be used later )
Mix all the ingredients including the fish but NOT the grapefruit flesh and leave covered in cling wrap for 20-30 minutes.
In a wok warm 1 teaspoon sesame oil ( lovely smoked flavors ) add the marinated fish. Stir fry over high heat 1 minute to seal , then add 3-4 tablespoons cleaned grapefruit flesh, cover and cook 3-4 minutes on medium heat till fish is done. Take off the fire and while the dish is warm add 1-2 cups grapefruit flesh, gently mix and serve at room temperature .
If you have no grapefruit use any citrus like oranges etc , or simple add lemon juice at the end if you have no fruit.This is a delicious tangy and spicy salad with flavors of the Orient .

Sikandalous Cuisine

Wednesday, 5 March 2014

Sas Ni Machhi - Fish in Red Sauce

This is a delicious and spicy recipe from 101 Parsi Recipes by Jeroo Mehta. I dont know what the dish is supposed to look like but it tastes superb and will be a regular on my table.
1/2 Kg Fillet of Pomfret ( or any white fish )
2 Onions - finely sliced.
2 Tablespoons Fresh Coriander .
1/2 Tomato Chopped finely.
2-3 Green Chilies Chopped
Paste :
3 Dried Red Chilies.
1 Teaspoon Cumin.
6 Cloves Garlic
Mix in Bowl:
1.5 dessertspoons Flour ( I avoided )
1.5 Dessertspoons Worchester Sauce ( can be avoided if you don't have )
1 Dessertspoon Sugar
1.5 Tablespoons Vinegar.
3 Eggs.
Fry onions till golden brown.
Add the paste and cook 5 minutes adding a bit of water if needed.
Now add tomatoes , coriander greens and green chilies - cook 2 minutes , add 1 cup water and cook covered for 15 minutes till tomatoes are mashy .
Now add fish , cook covered 2-3 minutes. Take off fire and cool dish.
When the dish is cool gently add in ' Mix in Bowl ' ingredients along with well beaten eggs .
Pour onto the fish and gently combine.
Place in an over and bake at 180-200 for 20 minutes till sauce is stiff and top is nicely brown.
Do try this , it's delicious.

Sikandalous Cuisine

Sunday, 2 March 2014

Moola Kadhi ( Kadhi, The Nepali Way)

Serves 10

1/2 cup Besan ( Chickpea/Gram Flour ) .
5 cups Sour Curd - Well beaten .
10 cups water.
1 teaspoon Haldi powder.
2 tablespoon Dhania powder.
A pinch of Hing ( Asafetida ) powder.
1 teaspoon sauf powder .
1/2 teaspoon Methi  seeds.
1 Teaspoon Garlic Paste.
2 Large White Radish - Cut in thick discs and lightly hit to break the surface ( releases juices in the kadhi , or make a cut with a knife )
A thumb size piece of ginger sliced like match sticks.
3-4 Tablespoons Chopped radish Greens .
Some Curry leaves.
4-6 Green chillies chopped thick .
6-10 Whole dried red chili's.

Pakori ( Dumpling )

1 cup Besan / Chickpea flour
1 Chopped onion
1 teaspoon of Kasoori methi / dried fenugreek leaves ( optional )
1 tsp Red chili powder.
1 tsp Chopped ginger.
1 tsp Baking powder.
Some chopped green coriander / Hara Dhania

Mix all the pakori ingredients with enough water to make a semi thick paste which will roll off a tablespoon. Set mixture aside for 15 minutes, When ready to make the pakoris stir the mixture and add a wee bit more water if needed .In a kadhai/wok deep fry the pakoris by spooning the mixture into medium hot oil . The pakoris will come to the surface when ready and a nice golden brown . Use a slotted spoon and scoop out . Set aside .

The Kadhi
In 100 ml of smoking Mustard oil throw in methi seeds and whole red chilies . Within 10 seconds Red chilies will turn black . Remove from heat and add some water to the hot oil to end cooking , now add hing . Set aside . Remove whole chilies for later use .
Beat Curd and mix besan / gram flour in it. Blend to ensure that there are no lumps. Add turmeric powder, Dhania powder  sliced radish and ginger along with salt and water. At this stage you add the chopped green chilies if you are using them . Mix the now cooled oil in which the methi and hing are .

Bring the entire mixture to an almost boiling point slowly , you must ensure that the heat is medium and it reaches a boiling point very slowly . Stir often so that the buttermilk mixture doesn't curdle . When it has reached boiling point turn heat to low , add radish leaves and simmer on a slow fire for about 30 minutes. Stir occasionally adding water as needed . You want a not too thick kadhi, it should be thin.When the kadhi is done stir in the garlic paste and take off the fire.

Just before serving give a chownk ( tempering ) of some zeera  in pure ghee . Mix into Kadhi and add pakoras , sauf powder and fried whole red chilies . Radish gives a very special flavor , as does the raw garlic paste put in at the end.

Sikandalous Cuisine

Saturday, 1 March 2014

Baingan Soup ( Soupa Ala Aubergine )

Okay , this is a promise , you will love the soup , baingan / aubergine notwithstanding .
Take 1 medium sized Baingan , coat it with oil.
Peel 4 inches of Ghia - leave whole.
1 Whole Large tomato.
1 Whole Peeled  Large Onion.
10 Cloves Garlic.
Green Chilies to taste.
Put the above in an oven and roast for 20 minutes till the baingan is cooked.
Peel the charred baingan , remove as many seeds . If some remain , no problem.
Onion/tomato will be slightly charred , but don't peel.
Garlic will be quite burnt , no problem.
Cool and puree the above to a paste . Add water and soup cubes .Boil , adjust flavors ... add lots of chopped green coriander or basil leaves or parsley , or even nothing ! Adjust flavors ,and eat this amazing and unusual soup with some nice hot buttered bread . It's delicious I assure you .

Sikandalous Cuisine