Wednesday, 30 December 2015

Chicken Corn & Noodle Soup​ #sikandalouscuisine​

2 Liters Water.
400 Grams Chicken Thigh / Legs
​ ( With bone ).​

1 Spring Onion Chopped.
8-10 Cloves Garlic - Crushed.
1 Carrot Chopped.
2 Stalks Celery - Chopped.
10 Peppercorns.
1-2 Bay Leaves.

Simmer the above covered on low heat for about an hour.Strain and reserve the stock, retain chicken , discard the rest.This is your beautifully flavored stock which will be reduced to approximately 1.5 liters .Adjust seasoning.

Chop the boiled chicken to
​ bite​
sized pieces.
1 Cup Sweet Corn Kernels.
Boiled Noodles - Depending how noodly and thick you want your soup.
​2 Egg Whites Whisked. (  Optional )
1 Tablespoon Butter.

Heat a bit of butter , saute corn
​, ​
noodles and chicken for a few minutes on low heat .Add boiling hot stock , and gently simmer for a
​another ​
​then stir in whisked egg white , and take off ​
with a twist of lemon juice if desired.Hearty , wholesome and total comfort food​

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Sikandalous Cuisine

Tuesday, 29 December 2015

Methi Mushroom #sikandalouscuisine

At home  lot of methi is cooked during winter as we all love it . The challenge now is to go beyond alu methi - paneer methi combinations , delicious that they are ....that lead to my experimenting with methi and mushrooms.  Now I wonder why I hadn't thought of this earlier on .
2 Cups Chopped Methi.
100 Grams Mushrooms - Cut big pieces.
1 Onion Diced.
1 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1 Tomato Pureed.
 1/2 Teaspoon Ajwain.
1 Teaspoon Dhania Powder.
Salt & Chilies - To taste.
Mustard oil
Smoke mustard oil , add ajwain and and then tip in onions . When onions get limp not colored add tomato , ginger , garlic , dhania powder , chili powder and salt .Cook till oil comes on top.
Now add methi and give it a good bhuno first over high , then on low heat , cover and cook 5-7 minutes till done.Next increase heat and tip in the mushrooms . Cook uncovered over high for just 2-3 minutes , you want to retain that bite .
This combination is fabulous !

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Sunday, 20 December 2015

Salmon in Honey Garlic Butter #sikandalouscuisine

2 Fillet Salmon - Aprox 250 Grams
1 Tablespoons Ghee.
1 Tablespoon Butter.
2 Tablespoons Honey.
4 Tablespoons Red Wine ( I used Merlot , if you don't use wine , add tetra pack grape juice )
2 Fat Cloves Garlic - Sliced thin.
10-12 Black Peppercorn.
1 Sprig Rosemary.
1 Red Jalapeno - I had it so used it after slicing it thick.
1 Tablespoon Lemon Juice.
Heat ghee and butter pan over medium heat, add black peppercorns , garlic and the sliced jalapeno.Swirling occasionally for about 2 -3 minutes , you will notice butter begins to change color and garlic starts browning.Now add rosemary honey and lemon juice.Add salt.Stir well and simmer for 2 minutes to marry flavors . **Remove half of the butter from the pan for later.

Add salmon fillets to the pan and sear for 2 minutes on each side.Remove fillets retaining as much of the butter sauce in the pan.
Next add the wine along with the **butter mixture removed earlier from the pan. Simmer covered on low for 1 minute at this stage adjust flavors and then place salmon and cook on low for 3-4 minutes

Place salmon ob the plate ,drizzle on the butter saucethat remains in the pan .I Serve
​d this with rehydrated black fungus and steamed broccoli ​
​that had been tossed after de glazing the same pan in what sauce remained.

Administrator  & Owner Sikandalous Cuisine

Friday, 18 December 2015

Karela Shahi #sikandalouscuisine

Navneet Nayar made MURGH AL SHAFA  originally posted by Dhruv Shankerr  that caught my imagination, I knew this would adapt beautifully with vegetables too . Karelas being the flavor of the month in my home found themselves deliciously simmering in this rich yet light dry gravy.
400 Grams Karela - Clean , remove seeds if you like and cut in discs . I don't salt mine as I like a touch of bitter. Sautee for 4-5 minutes and keep aside .
1 Onion Chopped.
1 Teaspoon Jeera.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
1/2 Teaspoon Garam Masala.
2 Tablespoons Whipped Curd.
4 Tablespoons Imli / Tamarind Juice - Adapt depending upon how thick it is.
3-4 Tablespoons Grated Jaggery - Dissolved in a bit of hot water
Make Paste:
2 Tablespoons Mellon Seeds.
2 Tablespoons Poppy Seeds.
2 Tablespoons desiccated Coconut.
1 Green Chili .( I would use more , this was made for mom who doesn't eat much chilies )
Heat oil , splutter jeera , add onions.Cook covered on low till onions are lightly browned.Now add ginger garlic paste , cook another 2-3 minutes till you loose that raw aroma , then add haldi and dhania powder along with salt.Cook another 2 minutes .
Next tip in the paste and sprinkle water , cook covered for 5 minutes till some oil is visible on the sides. Do cook this stage very gently as this mixture tends to stick to the pan.Add whipped curd and cook another minute or two over low heat .
Next tip in sauteed karelas , saute for 10 minutes till they are done.Finally add tamarind and jaggery , cook 2-3 minutes to incorporate 
.Sprinkle garam masala , stir in , and you have a very original
​ Shahi​
Karela dish that tastes delicious !

Administrator  & Owner Sikandalous Cuisine

Thursday, 17 December 2015

I got a lot of mixed feedback on Jamie's so was not sure of what to expect . However I have also noticed that when a big brand makes a debut , initially there is a lot of negative stuff flying around with everyone in a hurry to write their obituary. Being a big Jamie fan I put all that aside and went with my family for lunch .
Their Pizza Dough is made fresh daily . We opted for Funghi Misti Pizza , an assortment of mushrooms , smoked mozzarella gave it the perfect touch - a rustic pizza with the most amazing taste .Do order this . Next came Sausage Pappardelle - another great recommendation by Rocky which again was yum though on the oily side.
Pan Seared Sole was just about good .Cannelloni Trio was exceptional - Nine tubes of Cannelloni stuffed with three flavors - Spinach , Ricotta and Pumpkin - superb ! From the specials we also ordered Harissa Aubergine - magical stuff happening in the bowl - Lentil Ragu , Almond Yogurt Dressing made it all perfect . Loved this dish .
We all thoroughly enjoyed our meal . The restaurant is cheerful , well lit , feeling of space - a happy place to be in . Good informed service and most reasonably priced - our tab came to Rs 3300/- for all this.
Do head here - It's delicious wholesome comfort food - high on quality and authenticity - no over doze of cheese and sauces thank God !

Jamie's Italian Vasant Kunj,  Ambience Mall, Vasant Kunj, New Delhi
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine

Tuesday, 15 December 2015

Hari Bhari Mooli Chutney #sikandaloucsuisine

An abundance of organic mooli and dhania greens from my farm and my love for fresh chutneys / achars gave birth to this delicious chutney . Quantities are approximates - tweak to taste .
1 Cup Chopped Mooli.
4-5 Tablespoons Grated Mooli.
1 Cup Chopped Green Dhania Leaves.
2 Tablespoons Chopped Mint Leaves.
1/2" Ginger.
Lots and Lots of Green Chilies - I used 8 super sharp ones
1/2 Teaspoon Roasted Jeera Powder.
1/2 Teaspoon Sugar.
Take all the ingredients except for grated mooli and zap in your blender or use the sil butta to make a not very fine chutney. Then add the grated mooli to give body That is the recipe !

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Sikandalous Cuisine

Monday, 14 December 2015

Desi Mushroom Soup #sikandalouscuisine

This delicious desi mushroom soup was inspired by a post of Monica Gupta , I used her technique of browning mushrooms , something I never do - I must add , the results were fabulous . Adapt to taste - but do add the ghee in the end !
200 Grams Mushrooms - Clean , cut not too small.
1 Onion - Cut small.
10 Garlic Cloves - Minced.
1 Sprig Curry Putta.
Dried Red Chilies ( Optional )
Freshly Ground Black Pepper .
4 Cups Stock - Or use cubes , which is what I did as I had no stock ready.
1/2 Teaspoon Jeera Powder.
1/2 Teaspoon Garam Masala.
2 Tablespoons oil
1 Teaspoon Ghee.
Heat oil , add crushed black pepper ,onions and garlic , when they begin to soften increase heat to maximum , toss in mushrooms , curry leaves and dried red chilies . Cook uncovered over high  heat for 3-4 minutes to lightly brown onions and mushrooms.
Separate half the mushroom mixture and zap for 2-3 short spurts in the mixi - you don't want it pasty . Heat up stock , add all the mushrooms , bring to a rolling boil. Now add jeera powder and garam masala simmer covered for 2-3 minutes. Add the ghee and take off heat .Stir in some chopped dhania leaves .You have just made the most delicious desi mushroom soup to which you may add a twist of lemon juice or eat it as is !

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Friday, 11 December 2015

Chettinad Clams #sikandalouscuisine

Ever since I was introduced to authentic Chettinad flavors through Sumeet Nair's The Bangala Table I have been using the spice mix of Black Pepper , Fennel , Coriander Seeds , Cumin and Dried Red Chilies in a lot of my cooking . In Goa these days I bought clams to cook , and thought I would head somewhat the Chettinad way with these too .All quantities are in approximates and you can vary them to taste , Here is what I did.
400 Grams Clams- Weight after discarding the top shell. Wash well , remove all traces of sand , then apply haldi and salt.Set aside for 10 minutes.
1 Onion Chopped.
1/2 Big Coconut Finely Grated.
1 Tablespoon Minced Garlic.
Coconut Milk - From other half if the coconut - about 300 Mls.
Curry Leaves.
Whole Red Chilies.
Grind To A Coarse Crumbly Consistency :
1 Tablespoon Black Peppercorn.
1 Tablespoon Fennel Seeds.
1 Tablespoon Cumin Seeds
6-8 Dried Red Chilies .

Heat oil , add curry leaves. When leaves start to change color add whole red chilies,onions and garlic . Saute just 30-40 seconds without changing color , then add all masala ingredients along with grated coconut and saute for 5-6 minutes till you see some oil appear on the sides.I cooked covered on low with a sprinkle of water twice.
Next tip in clams , and gently mix with the masala , cook covered for two minutes , then add coconut milk , give it a good stir and cook covered for 4-5 minutes.Take off heat and allow clams to rest . From what I discovered they look and taste better the next day.
This is a spicy and delicious dish - no gravy here , just loads of aromatic masala coating the clams .

Administrator  & Owner Sikandalous Cuisine

Wednesday, 9 December 2015

Instant Oats Idli #sikandalouscuisine

Instant Oats Idli #sikandalouscuisine
Recipe Pandas Kitchen

3/4Th Cup Oats  (before powdering)
1/2 Cup Rava/Sooji
Curd - 1 cup
1/2 Teaspoon Baking soda
Salt as required.
2 Teaspoons Oil.
3/4th Teaspoon Jeera.
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Urad Dal.
Generous Pinch of Hing.
1/2 Teaspoon Freshly Crushed Whole Black Pepper.
 1" Ginger - Chopped.
1 Green Chili Chopped.
1 Carrot Grated ( I didn't use ).
2-3 Tablespoons Chopped Coriander Greens.
1 Tablespoon Chopped Curry Leaves.

Dry roast oats for 1-2 minutes , cool and coarsely blend to resemble bread crumbs. Dry roast rava in the same way , mix with crumbled oats.Heat 2 tsp of oil, add mustard seeds, when it splutters, add the rest of the ingredients mentioned under seasoning. Cook until the raw smell of the carrot goes.

In a bowl, mix together powdered oats, rava, curd, salt, baking soda, the seasoning and needed water to make a batter similar to idli batter.Let it sit for 15 minutes.(The batter should neither be thick nor thin but should be of dropping consistency.)
Bring water to boil, grease the idli moulds with oil and pour a ladle of batter into the idly mould.Steam for 15 minutes or until the idlis are cooked. After it cools slightly, remove the idli from the mould and serve hot with any chutney or sambar of your choice.

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Tuesday, 8 December 2015

Jungle Prawn Curry - 2 #sikandalouscuisine

From my kitchen in Goa to yours , this is a simple and delicious prawn / fish curry we often make here . Tweak spice , keep the gravy less or more , that's your choice . I often make this ' luga lipta ' in a thick gravy or at times as a curry.
250-300 Grams Shelled Prawns.
1 Teaspoon Rai.
Curry Leaves.
1 Onion.
1 Heaped Teaspoon Ginger Paste.
1/3 Teaspoon Haldi.
Green Masala :
1/2 Coconut Grated.
2 Cups Chopped Coriander Greens.
20 Curry Putta Leaves
8-10 Green Chilies.
Kokum/Tamarind To Taste.
​Grind all ' Masala ' Ingredients to a paste .
Grind balance half coconut with 1 cup hot water to extract coconut milk.​

Splutter rai , then add curry leaves , as they begin to shrivel add onion and ginger paste.Cook 2-3 minutes covered.Now tip in the green masala and cook on low for 5-7 minutes till oil comes up.Cook covered , add splash of water - all on a low heat.
Next add prawns , saute in masala for 3-4 minutes , now add coconut milk to give you desired gravy - cook a max minute or two , allow the dish to rest off the heat , taste and dive in - it's delicious !

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Sikandalous Cuisine

Saturday, 5 December 2015

Sheemer Bati-Chochchori (Flat beans / Hyacinth Beans Cooked in a Bowl) #sikandalouscuisine
My feedback on Debasish Bhattacharya ‘Shibaji’ inspired by Trisha's Bhapa Sheem !
1. Tender hyacinth beans – 250 g
2. Green chili – 3
3. Coconut (Small size) – Half
4. Poppy seeds (Posto / Khaskhas) – 3 tbsp.
5. Mustard oil (Kachchi ghani variety of any brand) – 5 tbsp.
6. Turmeric powder – A pinch.
6. Sugar – 1 tsp. (Optional since my coconut was not sweet)
7. Salt – To taste
Processing and preparation:
1. Clean, wash and devein hyacinth beans, but do not cut into pieces.
2. Grate coconut.
3. Wet dry soaked poppy seeds with green chillies into a paste.
4. In a mixing bowl take all the ingredients and mix well with mustard oil (Keep 1 tbsp. for final touch).
5. Transfer the mix in a thick-based bowl / deep pan and cook over low heat under lid till it is done. Once or twice toss the contents of the bowl.
6. Sheemer Bati-Chochchori is ready.
7. Add 1 tbsp. raw mustard oil for extra punch.
Serve directly from the bowl (Bati) on piping hot rice

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Friday, 4 December 2015

Methi Aur Dhuli Mung Dal Ki Khichri ‪#‎sikandalouscuisine‬

A brilliant combination of flavors at play here , this recipe came to mind when I was contemplating khichri for lunch. Fresh vegetables arrived from my farm including methi , so I thought combining methi in my khichri would give some brilliant results , which there were .
1 Cup Rice - Wash and soak for 30 minutes, drain.
3/4th Cup Dhuli Mung Dal. Wash and soak for 30 minutes , drain
1 Cup Chopped Methi - Salt for 10 minutes , squeeze out water , wash and squeeze out water again
1 Tablespoon Chopped Ginger.
1 Teaspoon Jeera.
1 Small Onion Chopped.

Heat ghee , splutter jeera till aromatic, add hing along with onion and ginger.Cook till onions soften , then add all spice and methi.Saute methi for 5-6 minutes , add rice and dal , saute and then add water to get desired consistency . I am partial to ' dry ' khichri as the pic shows .
This is a delicious combination as I discovered to my delight and shall be a regular on my table through winter when fresh methi greens are in supply.
Administrator & Hawaldar
Sikandalous Cuisine
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Dhaniwal korma #sikandalouscuisine(Lamb cooked in yogurt based gravy and garnished with coriander green)

This recipe is from Waza Brothers.

1 Cup cooked Yogurt **
1 Kg Leg of Lamb - Cut to size.
1 Cup Desi Ghee.
1/3 Cup Onion Puree.
1 Teaspoon Garlic Paste.
4 Cloves/Laung.
6 Green Cardamon .
1/4 Teaspoon Saffaron.
1/2 Teaspoon Haldi.
1 1/2 Teaspoons Coriander Powder.
1/4 Teaspoon Black Pepper Powder.
3 Tablespoons Chopped Coriander Greens .

Boil the water in a deep pan; add the meat and bring the water to a boil again. Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.

** For the cooked yogurt:
Whisk 2 cups yogurt until very smooth.Add 1/2 cup water and whisk again to blend it well.Pour this mixture into a round-bottomed pan and put it on high heat.Stir constantly till the mixture comes to a boil.Then reduce the heat to low, stirring occasionally, until the mixture is reduced to half its original quantity and its color has changed to off-white.
Put meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric and coriander powder.Mix well and cook until the ghee separates from the mixture. Add just enough water so that when the meat is tender, very little water remains.Sprinkle the black pepper powder and stir.
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Thursday, 3 December 2015

Palak Roti #sikandalouscuisine

Basic and delicious - you can make a meal of this with curd and achaar/chutney . This can be made oil free , or eaten with butter or even fried.Here is what we did.I know a lot of members make this with leftover dals - This is what we do with spinach.
Par boil Spinach with a bit of chopped onion and green chilies - add minimum water , if any. Add garlic now or later.Strain well and liquidize without adding any water.Set aside.
Take flour of choice and knead it using spinach puree as you would had you used water.Don't add water . Rest dough for 10 minutes after flavoring it with salt etc , then roll out your rotis in the normal manner and make either chapattis or fry them as you would parathas. This comes out delicious - Look at the lovely green color from the inside

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Methi Aur Dhuli Mung Dal Ki Khichri #sikandalouscuisine

A brilliant combination of flavors at play here , this recipe came to mind when I was contemplating khichri for lunch. Fresh vegetables arrived from my farm including methi , so I thought combining methi in my khichri would give some brilliant results , which there were .

​1 Cup Rice - Wash and soak for 30 minutes, drain.
3/4th Cup Dhuli Mung Dal. Wash and soak for 30 minutes , drain
1 Cup Chopped Methi - Salt for 10 minutes , squeeze out water , wash and squeeze out water again
1 Tablespoon Chopped Ginger.
1 Teaspoon Jeera.
1 Small Onion Chopped.

Heat ghee , splutter jeera till aromatic, add hing along with onion and ginger.Cook till onions soften , then add all spice and methi.Saute methi for 5-6 minutes , add rice and dal , saute and then add water to get desired consistency . I am partial to ' dry ' khichri as the pic shows .

​This is a delicious combination ​as I discovered to my delight and shall be a regular on my table through winter when fresh methi greens are in supply.

Administrator & ​Hawaldar​
Sikandalous Cuisine
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Monday, 30 November 2015

A Review of Fatty Bao #sikandalouscuisine

Fatty Bao - You enter the place and you cannot help but smile - colors , loads of charm , lots of kitsch all come together to create this happy space - with clever interiors and arches you get a feeling of space yet privacy.The outside is a smokers delight I suppose , and a superb place to hangout which is what we did.
Manu Chandra intelligently reinvents Asian Cuisine with delectable twists and serves up some amazing dishes.As we were only two , we opted for small plates and got to try out some superb food.Green Mango and Papaya Salad with that Chilly Honey and a hint of mint was yummm.Vietnamese Sugarcane Chicken was good , but wont be repeated as there is so much excellent stuff out there .
Fatty Oysters I would order each time - as I would the Salmon Carpaccio - bursting with deliciousness soaking in the flavors of Ginger Garlic Juices along with Soy Yuzu , Scallions and jalapeno.Pan Seared Scallops with Fujiko Butter again excellent and a must order.What can one say of the much celebrated Char Siu Bao - it's magical and perfect each time.
The showstopper was Cocoa Caramel - which is odd for me to say as I am not too partial to desserts . It was exceptional as I am told all their desserts are .Do head to Fatty Bao - we ate a fabulous meal and will definitely head back for more. All this and a beer came to just Rs 3900/- AI making the experience even better.

Manu Chandra , do take a Bao !
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine

Sunday, 29 November 2015

Ganth Gobi ( Kolhrabi /Knol Kohl ) ‪#‎sikandalouscuisine‬

Try and buy small sized ganth gobis with tender leaves. Peel the bulb and slice or chop into large chunks., Discard any tough stems of the leaf keeping all of the leaves .Tear large leaves into two.More the leaves the better - but that is my personal preference.
500 Grams Ganth Gobi.
1/2 Teaspoon Methi Seeds.
1/5th Teaspoon Hing Powder.
1 1/2 Teaspoons Sauf Powder ( Fennel seed powder ).
1 Teaspoon sonth Powder ( Dry ginger powder ).
8-10 Dried Red Chilies ( or less )
1/3 teaspoon Haldi
100 Ml Mustard Oil.

Smoke the mustard oil , splutter the methi seeds , when they begin to turn brown add the red chiles . When chilies start to darken add hing then all the other ingredients.Stir fry to coat well , if the gobi is tender add a mug of water and cook covered till done , or else add the water and give it one whistle under pressure. Adjust flavors to taste. You can add more sonth , sauf , salt to taste after the dish is cooked.
This dish normally has a thin gravy , I like a bit extra gravy so add more water and adjust the balance of flavors accordingly
Sikandalous Cuisine

Eggs Maggi Masti #sikandalouscuisine

Fun and delicious . There is no recipe as such , just go with the concept and tweak to taste.Here is what I did .
8 Eggs - Boiled - Peel and make cuts in all over.
3 Onions chopped Long & Thick.
4 Tomatoes Pureed
1 Tablespoon Chopped Ginger.
1 Tablespoon Chopped Garlic.
2 Teaspoons Black Mustard Seeds.
6 Green Cardamon.
1" Cinnamon Stick.
1/2 Teaspoon Haldi.
1 Teaspoon Kashmirir Mirch Powder.
1 Tablespoon Sambar Masala ( A delicious twist ).
Curry Putta.
Loads of Whole Red Chilies.
2 Packets Maggi - Cooked.
Mustard Oil
Heat oil , add cardamon , cinnamon , when aromatic add mustard seeds and then whole chilies.
Now tip in onions saute till lightly colored , then add tomato puree along with ginger garlic paste and all other spice.Cook covered till oil comes on top.
At this stage add the eggs , saute them in the masala for 5 minutes and then add soupy noodles , gently stir , cook 1 minutes for flavors to marry - and sit down to the ultimate Eggs Maggi Masti !

Administrator  & Hawaldar at Sikandalous Cuisine

Friday, 27 November 2015

Dohneiiong - Pork with Black Sesame . #sikandalouscuisine

Net Recipe By Gitika Saikia

This is the first time I have used black sesame seeds in this quantity and was quite vary of what to expect . This came out tasty , but then it's pork too ! How much I liked it I am not sure.Some of my guests loved it , some like me were in two minds about the flavors .

500 Grams Pork - Leave fat on.
100 grams Black Sesame Seeds. Roasted and powdered.
1 Onion, sliced.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
3 - 4 Green Chilies, chopped
1 Teaspoon Red Chilly Powder.
1 Teaspoon Turmeric Powder.
2 Tablespoons Mustard Oil.
1 Large Potato Peeled , Cubed and Fried ( Not in recipe )

1. Boil pork in very little water till soft , strain , reserve stock.
2. Heat oil , add onions , when they begin to color add ginger , garlic , turmeric , chilies , saute 1-2 minutes then add pork.
3. Lower heat and saute pork for 10 minutes - I splashed water and cooked covered , added the potato too.
4. Add some water to powdered sesame seeds , add into pork , stir well , cook covered for 4-5 minutes to blend in flavors.
5. Take off heat , allow the dish to rest for a while , then taste and adjust .

Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Hawaldar
Sikandalous Cuisine
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Thursday, 26 November 2015

Gourmet Studio with Chef Amit Rana #sikandalouscuisine

Gourmet Studio with Chef Amit Rana was a wonderful experience and I must confess that I wasn't expecting something this fantastic . The food is not just about fancy plating and drama - it's surprisingly light , homely and delicious . Amuse Bouche - a lightly steamed and fried Patra served with a Chilly Ice Cream set the ball rolling . What a combination ! My soup - extract of Crab in Coconut Milk with a slight tang was as delicious as the vegetarian option - Asparagus in Coconut Milk . These came red pesto cheese , chilly and basil crisp naans - superb stuff . Did you know Asparagus in Hindi is called Sootmooli ? I learnt that last night.
First course was an aromatic and succulent Lamb Chop along with Char Grilled Prawn -brilliant stuff. Malai Paneer Tikka Bhatti Masala and Green Pea Corn Griddle looked good - however I was saving room for the main - Masala Art's famous Tiffin Dubba which was the star of the evening and came with a spectacular Mirchi ka Salan , a delectable Chicken Ghee Roast , Baingan Achara , Hydrabadi Khatti Dal which alone I would head back for and a flavorful and delicious Pulao . We ended our meal with Kesari Ghavar and Malai Kulfi Ice Cream - you cannot imagine how fantastic these two tasted together.
Seriously there were no misses in the meal . Everything was light as I mentioned , brilliantly made and though each dish had it's own very distinct flavor , it all came together as a superb not to miss meal .The very fact that within four days 95 people have bought this deal tells you a lot . Do take up this offer - starting from 1500 AI you cant give yourself a better treat !

Monday, 23 November 2015

Sparkling Sunday Brunch - The Claridges

Sparkling Sunday's at Claridges - The name says it all . Yesterday I treated my senses to a fabulous experience at The Claridges - out in the open , a lovely sunny winter afternoon and a delicious , well put together buffet brunch created by the very talented Executive Chef Sahil Sabhlok and his team .
Sitting out in their lush green lawns , lots of champagne ,some succulent grills , delicious Dim Sum -mutton deserves a special mention , Tempura Prawns , awesome Soft Shell Crabs all hit the right spot.Pork Belly could have been better .India selection is again fantastic , I loved the biryani and Liver Keema Tak a Tak - which Sourish made a meal out of .
Do head to Claridges for their Sunday Brunch - a perfect way to spend a winter afternoon out in the open . Sahil mentioned introducing some tapas from Sevilla which will be fabulous. I can't sign off without a special mention of the service ,here you experience ' buffet at your table '  served with warmth and style.
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine

Saturday, 21 November 2015

Kumro Bhate / Boiled Red Pumpkin #sikandalouscuisine

Recipe Credits -  Minakshie DasGupta's Bangla Ranna.

Bhate, or  ‘in rice’ -vegetables boiled in the pot of cooking rice . I believe most vegetables like potatoes , pumpkins , various gourds could be a bhate .Cooking vegetables along with rice was probably an energy/time saving method , also that way I guess essential nutrients and flavors of boiled vegetables weren't drained away .
1/2 Kg Red Pumpkin.
1 Tablespoon Mustard Paste.
1 Onion Finely Chopped.
3-4 Green Chilies Finely Chopped
Lemon Juice to Taste.
A pinch of Sugar ( Optional ).
1-2 Tablespoons Mustard Oil.
Boil covered in very little water and when soft drain the pumpkin ( retain liquid to use in soup/dal ), mash well.Add in mustard paste along with all other ingredients.Mix thoroughly and serve at room temperature.

I didn't mash my pumpkin too thoroughly though as I like a bit of a ' bite ' . I also drizzled extra MO from the top .This tasted amazing and I will make this more often for sure. We ate it with rice.

Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & 
Sikandalous Cuisine

Thursday, 19 November 2015

Sarson Mahi #sikandalouscuisine

A fusion of flavors , this recipe borrows from different cuisines and comes out delicious each time. Here is what I do .
500 Grams Fish Fillet.
1 Heaped Teaspoon Haldi Powder.
2 Tablespoons Onion Juice.
2-3 Tablespoons Onion Paste.
1/2 Teaspoon Kilonji.
1 Teaspoon Kashmiri Mirch Powder - for color.
Lemon Juice To Taste.
200 Ml Mustard Oil + 1 Teaspoon.
Make Paste:
1 Tablespoon Yellow Mustard Seeds.
1 Tablespoon Black Mustard Seeds.
1 Teaspoon Rai.
8-10 Green Chilies ( adjust ).
1.Apply haldi on fish , marinate for 15-20 minutes then saute for just 2-3 minutes , till nearly done.I don't fry my fish.Set aside.
2.Heat up more oil , splutter kilonji , then add the masala paste , onion paste along with red chili powder, saute paste till you see oil , be gentle , sprinkle water if need be.
3.Add 150 Ml hot water , cook covered on sim to bring to a rolling boil , then add onion paste and fish.
4. Cook for 3-4 minutes , add lemon juice , add 1 teaspoon raw mustard oil .Take off heat.
5. Allow fish to stand 4-5 minutes , adjust flavors . Delicious !

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Tuesday, 17 November 2015

Kalongi Murgh #sikandalouscuisine

A delicious recipe - adjust sour and spice to suit your taste - yes here I add a touch of jaggery ( unheard of for me ) to give that perfect balance , it helps as I make it spicier than the chili quantity mentioned below.
500 Grams Boneless Chicken ( 700 Grams Chicken On bone better but for parties boneless is easier to handle ).
3 Large Onions - Slice , fry till medium brown , then puree.
1 Tablespoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Minced Green Chilies ( adjust ).
3 Tomatoes Pureed.
1 Teaspoon Vinegar/Lemon Juice.
1/2 Teaspoon Jaggery ( optional ).
3 Tablespoon Thick Yogurt.
1 Teaspoon Garam Masala.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder
1 Heaped Teaspoon Kalongi Seeds.
3 Tablespoon Ghee.
150 Ml Water.
Marinate chicken in yogurt , vinegar/lemon juice , garlic , onion and green chili paste for a few hours.
Heat Ghee , sear chicken 5-7 minutes , now add tomato paste , haldi ,dhania powder ,  red chili powder and cook till oil comes up.
Add onion puree , cook another 2-3 minutes, add 150 Ml water and tip in kalonji seed.Cook covered on low till tender.Add vinegar and jaggery if using , give a final 2 minute cook covered.Take off heat , sprinkle garam masala, allow flavors to marry - taste and go for it !

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Saturday, 14 November 2015

Machha Besara ‪#‎sikandalouscuisine‬

Totally in awe of all the delicious fish posts I have been eyeing from members , specially those with Bengal and Oriya influences , I did a bit of reading and made this recipe from odiakitchen - Can't say how authentic it is , all I do know is that it was delicious.

300 Grams Sole .
1 Big Onion sliced
1 Tomato diced
1. Potatoes – sliced (optional)
1.5 Tablespoons Mustard seeds
10 Cloves Garlic
1/2 " Ginger
4 Green Chilies ( my touch , I didn't use red chili powder as per recipe )
1/2 Teaspoon Turmeric powder
Salt to taste
Water – 1 1/2 cup
Mustard Oil
1 Teaspoon Ghee ( my touch )
Dried Mango – Ambula
(2) or curd (1/4 cup) - I used neither .
1 Teaspoon Mustard seed ( my touch ).
3-4 Dried Red Chilies ( my touch ).

1.Make a paste of mustard seeds , green chilies , ginger and garlic . Set aside.
2.Apply salt and haldi to the fish , ten minutes later fry till done . Set aside.
3.In the same oil , fry potatoes , when done , drain and set aside.
4. Heat oil , splutter an additional 1 teaspoon mustard seeds. Then add onions , when onions turn brown , add tomatoes and cook till oil separates.
5.Now add paste , cook 2-3 minutes , add potatoes haldi and salt. Saute a bit then add water, cover and sim cook 4-5 minutes.Taste , adjust chilies and salt , see if you needed any sour , I was happy without adding any.
6.Add fish and gently cook a minute , take off heat , add ghee.

Besan Paneer Bharwa Mirchi #sikandalouscuisine

I have been toying with the idea of making stuffed chilies with different ingredients , outside my regular mince/potato/dal/besan etc stuffing .I had that eureka moment when I found myself with 100 grams of paneer and 10 large green chilies - so here is what we did to delicious ends.
As an experiment I baked half of them and the rest did in the conventional way - in a frying pan , both methods came out superb.Measurements are approximates.
10 Karge Green Chilies / Jalapenos.
4 Tablespoons Besan.
1 Tablespoon Chopped Onion.
1 Small Tomato chopped ( 3 tablespoons )
1/2 Teaspoon Jeera Seeds.
2 Teaspoons Dhania Powder.
3 Regular Green Chilies Minced.
100 Grams Grated Paneer.
1 Teaspoon Sauf Powder.
1 Teaspoon Roasted Jeera Powder.
1/2 Teaspoon Haldi.
Mustard Oil.

Make slits in one side of the chilies almost end to end - to create a cavity.Which you will fill with the stuffing explained below.

Heat about 3 tablespoons mustard oil , when smoking add jeera seeds , then add onions. When onions turn soft add haldi , minced green chilies and besan. Saute 3-4 minutes.

Now add paneer and salt , cook another 2 minutes. Add sauf and jeera powder and tomatoes.Mix for 1 minute and take off heat . Don't cook tomatoes , you want them to release their juices when into the stuffing when chilies are filled and on the pan frying/baking.
If frying , add 2 tablespoons oil in a fry pan , add stuffed chilies,cover pan , cook on medium heat for 3 minutes.Turn chilies once , cook covered another 3 minutes or till done.
If baking , simply lightly coat chilies with oil using your palms and apply some oil in the dish too.Cover dish with foil and bake at 200 for 20 minutes. Both methods work beautifully.

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Monday, 9 November 2015

Spring Onion Subzi With Besan ‪#‎sikandalouscuisine‬

2 cups of Spring Onions -Greens as well as the bulbs chopped up ( Original recipe had 4 cups chopped spring onions )
2-3 Green Chilies Minced ( Not in recipe )
4 Tablespoons of Besan
7-8 Tablespoons Oil.
2 Teaspoons Red Chili Powder -adjust as per your taste ( I didn't use , I used minced green chilies )
1Teaspoon of Haldi Powder.
1 Teaspoon Dhaniya powder.
1 Teaspoon Jeera powder each
1/2 Teaspoon of Hing
1/2 Teaspoon of Jeera.
1/2 Teaspoon Rai.
4-5 Curry Leaves Crushed
Salt to taste
Pinch of Sugar ( I didn't add )
Recipe :
In a thick bottomed wok dry roast the besan until it releases the aroma and turns fresh brownish in its hue when done keep it aside.
In a same wok add the entire amount of oil .Once heated add the jeera and rai, let it splutter.. Now add the hing, turmeric powder, curry leaves.Now add the chopped onions and greens along with minced green chilies to this and saute it for about 2 minutes.
Again give it a good stir and add Dhaniya / jeera powder, salt Now add the roasted besan to this and cover it for about 5 minutes. Add salt and let it cook over high , uncovered for another minute.You'll see the slight amount water being evaporating and the veggie gets drier, then it's time to switch off and eat !
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Vanilla Infused Seviyan #sikandalouscuisine

A festive and delicious traditional sweet , here I gave a twist adding vanilla - it was delicious.
3 liters Full Cream milk.
1 Vanilla Pod - Slit and scrape.
125-150 Grams Vermicelli
1/2 Cup Assorted Nuts - Fried in Ghee
Brown Sugar To Taste
1 Teaspoon Green Cardamom Powder.
3-4 Tablespoons Ghee
3 tbsp ghee (clarified butter)
1. Roast Vermicelli in a bit of ghee for 34-5 minutes till golden brown. Set aside.
2. Boil milk for 5 minutes , add vanilla pod ,Saffron  and simmer 20 minutes.
3. Add Sugar to desired sweetness.
4. Remove vanilla pod , add vermicelli,cardamon powder and simmer 2-3 minutes.
5. Heat ghee , lightly saute nuts , pour into kheer.
Kheer will thicken as it cools , do keep that in mind. You can eat this hot or cold , I love mine cold.

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