Monday, 28 April 2014

Ghee Roast Chicken Chaamp

2 Chicken Chops - Mine were large , about 200 grams each.
Marinade :
2 Green Chiles.
2 Dried Red Chilies.
1 Teaspoon Jeera.
1 Teaspoon Black Pepper Corn.
5-7 Cloves Garlic.
4 Cloves / laung.
1 Tablespoon Oil

In a sil butta coarsely ground the above without adding any water , and generously apply all over the chops. Cover with cling and let them marinate for a couple of hours. I kept them overnight.I also made only one chop this way - allowing the other to marinate another 24 hours , that is another post !
Take chops out of the fridge to bring back to room temperature , add 1 tablespoon ghee to a heavy bottom pan - 1 tablespoon ghee per chop of this size, seal the chops 3 minutes on each side , then tightly cover and allow them to cook over minimum heat for 30 minutes , turning once , Add no water.When chops are done remove the chops and allow them to rest while you make the gravy/sauce.Don't wash the pan !
Take 200 ml hot water , add to the same unwashed pan , there will be some masala stuck at the bottom , gently scrape that and allow the water to simmer in the residue , add 1 tablespoon tomato puree/ketchup.Cook 2 minutes covered over low heat , adjust flavors and spoon over the chops - maybe 1 tablespoon per chop.
These chops came out delicious , tender and totally wow .
Sikandalous Cuisine

Sunday, 27 April 2014

Times of India has initiated this wonderful concept of Rahagiri Day . Each Sunday  a large part of Gurgaon remains shut to vehicular traffic while walking / cycling and skating are promoted. In my colony 100's of residents come out between 6-10  in the morning and are out cycling walking jogging skating etc - all well organized and monitored by police and volunteers .
For those who wish to cycle there are a limited number of bikes made available rent free . There is yoga organised and kids are given skating lessons etc. This is a wonderful way of promoting a healthy lifestyle and encourage community activities.

Sikandalous Cuisine

Tuesday, 22 April 2014

Usal - Variety 1

One of the nicest things that has come out of sikandalous cuisine is not only have I got to make some wonderful friends and experience awesome talent , but it has opened a whole wide world of cuisines to me . I had a big NO NO in my head about ' sweet food ' - well here I am sharing a delicious recipe which I got from " Rasachandrika ' - Saraswat Cookery Book which has recipes from the Saraswat kitchens of the 40's.
Two Cups Sprouted Green Moong Dal - I used 4 day old well sprouted dal.
1 Tablespoon Groundnut Oil.
1/2 Teaspoon Mustard Seeds. Curry Leaves.
1.5 Tablespoons Jaggery ( adjust )
I Teaspoon Chili Powder - I used green chilies too.
2 Tablespoons Coconut Shavings.
Heat oil , splutter mustard , then add green chilies and curry leaves , after 30 seconds add sprouts and about 1/2 cup hot water - cook 3-5 minutes till sprouts just about start to become tender - they should remain firm so don't overcook them.Add salt ..chili powder and Jaggery , gently mix well and take off heat and the coconut shavings .
Once you have taken the photographs mix in the coconut shavings and feast upon this delicious dish !

Sikandalous Cuisine

Paneer Rangeela

400 Grams Paneer - Cube.
400 Grams Tomatoes - Cut in thick strips.
200 Grams Onions - Cut in thick strips.
2 Tablespoons Minced Garlic.
1 Teaspoon Kilonji Seeds.
Curry Leaves.
Whole Chilies / Chili Powder .
Haldi ( optional ).
1 to 1.5 Tablespoons Minced Gur.
1 Tablespoon Lemon Juice
1.5 Tablespoon Ghee.

Heat ghee , add kilonji , when kilonji is done add garlic , whole chilies , curry leaves and hing.
When garlic gets soft add tomatoes and onions - add salt and cook covered till tomatoes begin to get limp. Now add lemon juice, gur and paneer - cook another 2 minutes covered.Take off heat and adjust the sweet and sour flavors . Totally delicious.

Sikandalous Cuisine

Friday, 18 April 2014

Pumpkin Masti

This is a fun way of eating vegetables - you get to use up those odd and ends that on their own aren't enough to make a dish but collectively they make a delicious baked vegetable dish or soup.
Slice off the ' lid ' of the pumpkin ...scoop out the flesh of the flesh neatly , discard seeds. Chop assorted vegetables - thickish . I used one Potato , one Carrot , 1 tablespoon chopped Garlic , 1/2 Onion , some Mushrooms.I added Olive Oil Salt and Pepper , a Green Chili and a chopped Tomato and parsley ..baked everything in a baking dish covered for 30 minutes till all vegetables were cooked.

Take the pumpkin shell , coat the inside with seasoning and olive oil .Bake empty for 5 minutes in the hot oven , take out , add the baked vegetables , some water or stock or leftover soup - just enough to make a light gravy ..add into the shell put the lid and allow the vegetables to further cook in the sealed pumpkin shell for another 10 minutes  - eat as a stew with rice or chunky bread , or perhaps a hearty soup . Comes out totally delicious.

Sikandalous Cuisine

Sunday, 13 April 2014

Review - Organic Lunch at Smoke House Deli , Hauz Khas Village.

I Say Organic !

I received a message from Sid Mathur asking me if I would like to attend a talk on organic foods followed by vegetarian lunch at Smoke House Delhi , Hauz Khas Village . The idea of both appealed to me and I found myself at his stunning property in Hauz Khas Village overlooking the lake.

What appealed even more was that here was a restauranteur who was taking committed steps to inculcate and encourage healthy living by promoting healthy organic eating through his restaurant .

The afternoon started with a brief and enlightening talk by Ashmeet Kapoor the man behind I Say Organic ( ) who has made it possible for us to eat and live healthily by making available a whole range of organic products at our doorsteps , at click of a mouse / phone call.

Ashmeet sources his products directly from farmers through his network of experts and environmentalists and ensures what we buy through him complys with stringent standards for Organic production.

After his brief talk we sat down to an amazing meal cooked by Sid's chefs using only Ashmeets organic ingredients - vegetables , pasta -made from Kathiya wheat - a red wheat sourced from U.P.
I ate delicious Pomegranate and kale Gazpacho , followed by and amazing roasted beet salad . For mains I opted for the rustic and flavorful pasta and tasted Sid's quiche , everything was so fresh and different tasting , something I experience too when I eat what I grow.
I do hope more restaurants make genuine efforts to give their clients organic options on their menu , and that way encourage the farmers too to produce organically by providing them a ready market for their produce. Organic eating means organic farming - the environment , Mother Earth and we all too live healthily .Thank you Sid Mathur & Ashmeet Kapoor .

Friday, 11 April 2014

Dahi Wala Meat

Nothing could be simpler than this recipe.Please ensure you use hung curd and good quality ghee.Slow cooking is the magic word here , as is using a vessel that seals tightly.
500 grams Mutton.
2 Heaped Tablespoons Hung Curd.
1 Tablespoon Garlic Paste
2 Heaped Tablespoons Chopped Onions.
2 Heaped Tablespoons Chopped Green Dhania Leaves.
3 Pieces Star Anise ( or use 4-6 cloves )
Marinate the mutton in the above , cling wrap and keep in the fridge overnight.Next day bring the mutton to room temperature , heat 2 tablespoons ghee , add the mutton to the wok with minimum marinade - retain the marinade.Seal mutton on high heat for 5-7 minutes but don't brown.
Add rest of the marinade , cover tightly and allow the mutton to simmer for 1 hour on low heat - stir every now and then , add a bit of water if needed.I use NO chilies nor any spice - the red ones you see here are to make the pic look better :O)
This dish comes out absolutely delicious .

Monday, 7 April 2014

Chicken Curry

1 Chicken 800 grams-1kg - Cut to size.
4 Tablespoons Ghee.
2 Onions - Sliced.
3 Tomatoes - Pureed.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
Green Chili Paste ( Optional ).
Red Chili Powder ( color ).

Spice Mix - in a bit of ghee roast , don't burn , cool and grind to a powder
10-12 Black Pepper.
4 Cloves.
1 Teaspoon Jeera.
3 - 4 Green Cardamons .
1" Stick cinnamon.
1 Star Anise ( Optional - and a great option ).
In two tablespoons hot ghee fry the onions till they turn dark brown , cool and grind to paste. Set aside.
Heat balance 2 tablespoons ghee , add the chicken and fry over high heat to lightly seal it - 10 minutes. I like cooking in a big kadhai .
After you seal the chicken , cook covered and on medium heat , slowly extracting all the juices.
Next add the tomato puree , ginger paste along with salt and haldi . I also add green chili paste.
Cook 10 minutes till oil separates . Now add onion paste , garlic paste, red chili powder and the ground spice.Cook covered till chicken is done.Maybe another 7-10 minutes.Towards the end add hot water to get the desired gravy. I keep the gravy thick and less.If you are on a diet , reduce ghee by 1 tablespoon , we make this curry rich and it comes out delicious each time .

Sikandalous Cuisine

Friday, 4 April 2014

Gobi in Mustard Gravy

400 - 500 Grams Cauliflower .
2 Medium Potatoes.
1/2 Teaspoon Kalonji / Nigella Seeds.
1 Tomato
1 Teaspoon Haldi.
3 + 1 Tablespoons Mustard Oil.
Make Paste:
1 Tablespoon Black Mustard Seeds.
1 Teaspoon Yellow Mustard seeds.
1/2 " Ginger.
4 Green Chilies.
Red Chili Powder.
1 Teaspoon Jeera Powder.
1/2 Teaspoon Sugar.
Heat 3 tablespoons oil , when hot take off fire , add kalonji , return to fire , then add potatoes , cook 2-3 minutes , add cauliflower and haldi and salt . Mix well and cook . When nearly done add green chilies and tomato cook a minute or two and the paste along with 1 cup water .Cook covered for a few minutes till vegetables are done , add 1 tablespoon of raw mustard oil and take off fire. Rest for 5-10 minutes and adjust flavors . Eat this delicious gobi in a semi gravy with rice .

Sikandalous Cuisine