Thursday, 31 March 2016

Alternative Flour Roti #sikandalouscuisine

Thyroid forced me to look for a wheat substitute , and that's how these delicious rotis were introduced and started to be made in my home . They are delicious - trust me , most of the time just curd and pickle with these rotis makes a complete and satisfying meal . This is what we do - play around with flavors .
1/2 Measuring Cup Ragi Flour.
1/2 Measuring Cup Jowar Flour.
1/2 Measuring Cup Bajra Flour.
To Taste :
Chopped onions , Chopped Green Chilies , Garlic/Ginger Paste , Salt  etc.

Add enough water to make roti dough after combining all the ingredients , and kneading well to form your regular dough. Make 8 round balls .Take two pieces of oiled plastic / cling wrap or simply use oiled palms to pat each ball into a roti , and then under medium heat sekho these rotis on a lightly oiled tawa as you would a regular roti .

Administrator  & Owner Sikandalous Cuisine

Tuesday, 29 March 2016

Methi Palak Paneer #sikandalouscuisine

A simple and delicious way to eat paneer , the trick is to underplay the greens here .
250 Grams Paneer.
6 Tablespoon Finely Chopped Palak Leaves.
4 Tablespoon Finely Chopped Methi Greens.
2-3 Tablespoon Finely Chopped Green Dhania Leaves & Stems.
1 Teaspoon Crushed Kasoori Methi.
2 Tablespoons Finely Chopped Onions.
2 Tablespoons Finely Chopped Tomatoes.
1/2 Teaspoon Crushed Jeera.
1 Teaspoon Minced Garlic.
1/2 Teaspoon Minced Ginger.
1-2 Minced Green Chilies.
Heat oil , splutter jeera , then add onions , tomatoes , ginger , garlic and chilies along with haldi.Cook covered 2-3 minutes on low till onions go limp - you aren't looking to make a paste here . Now add palak and methi , cook covered another 4-5 minutes till cooked , then add the balance ingredients and cook for just 3-4 minutes till paneer takes in all flavors.
This is a simple recipe which comes out delicious with all those lovely and different flavors of greens used here .

Administrator  & Owner Sikandalous Cuisine

Monday, 21 March 2016

Sole in Gochujang Sauce #sikandalouscuisine

Anurag Mehrotra posted a Gochujang Chicken that had my taste buds in a tango and lead me to INA Market where I sourced this versatile Korean paste with ease .Gochujang is a red chili paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's spicy and pungent in flavor.Can be used as a marinade , to jazz up soup / curry or as a topping . Essentially if you have Gochujang handy - all your work is done for you !
I made this twice - a dry version where flavors were more intense and a slightly wetter one which looked better , but I preferred the intense taste of the dry on . For the wetter version just add 3-4 tablespoons of water into the marination .

Here is what I did :
200 Grams Sole Fillets
1 Tablespoon Gochujang Paste.
2 Tablespoons Onions Chopped.
1 Teaspoon Garlic Minced.
1 Medium Sized Tomato - Cut into thick fingers.
Extra chilies to taste.
1 Teaspoon Oil.
1 Tablespoon Lemon Juice.
Marinate fish in the above for 20-30 minutes , place in foil wrapped dish and air fry at 180C for 15 minutes ( I didn't pre heat ) or pan fry 5-7 minutes till done.
Pany fry 7-8 minutes till done !

Administrator  & Owner Sikandalous Cuisine

Saturday, 19 March 2016

Mutton Curry Ki Biryani ‪#‎sikandalouscuisine‬
No fixed recipe - your normal mutton curry would work too - this was delicious and colorful - we all loved it .

500 Grams Basmati / Golden Sela - wash well and soak for 2 hours. Drain , boil 2-3 liters of water , add a dot of ghee to the water along with salt . When water is boiling add the rice and cook till 75% done . Strain , divide in three portions ratio 60 % White rice , 25 % Yellow rice and 15 % Red rice.

For Yellow rice dissolve 1/2 teaspoon of warmed saffron in a bit of milk ( keep ready in advance ) , then mix with rice to flavor and color . For red rice mix some color in water and mix with reserved rice.

3 Medium Sized Onion - Thinly sliced and fried dark brown . Remove with a slotted spoon , cool down till crisp.
500 Grams Mutton - A mix of medium sized pieces mostly from the leg , and some mixed cuts .
4 Tablespoons Curd.
2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
1 Teaspoon Nutmeg Powder.
1 Tablespoon Crushed Black Pepper corn.
Marinate the Mutton in the above for 2 Hours minimum.
2" Cinnamon.
2-3 Black Cardamon - bruised.
7-8 Green Cardamon - bruised .
1 Tablespoon Shahi Jeera - Once Pounded.
10-15 Cloves.
2 Tej Putta.
400 Grams Chopped Onions.
700 Grams Tomato Pureed
1 Table Spoon Garlic Paste.
1 Table Spoon Ginger Paste.
Chili Powder .
2 Tablespoons Dhania Powder.

Heat a heavy bottom pan , add oil/ghee , crackle all the whole spice , when aromatic add onions and cook till brown.
Now add marinated mutton , give a good bhuno for 15-20 minutes till brown over high heat .

Now tip in tomato puree along with all powders and garlic , ginger puree and cook till oil comes on top.

Add 4 cups water and cook covered , simmering till the meat is 90% done. You should be left with a lot of gravy.

At this stage add slat / chilies - remember your gravy has to be over spiced to flavor rice too or your biryani will be bland.

To Assemble:
Spread 2-3 ladles gravy at the bottom , then 1/2 the white rice . Spread some mutton and curry on the rice , sprinkle some fried onions. Cover with balance white rice , repeat the layering step.In each layer add chopped green dhania .
Add Saffron rice over the meat , cover with balance meat add red rice , cover with remaining fried onions , dhania greens , add whole green chilies. Finally on top dot 50-100 grams cream.

Seal dish with atta , and put on dum on a tawa on low heat or as I did in an oven for 40 minutes at 110-120C. When ready to serve start plating up working from the sides to the center , digging in deep to get multicolored rice along with chunks of mutton.

If you like , finish plating with sliced boiled eggs and fried onions .
Administrator & Bhai at Sikandalous Cuisine
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Friday, 18 March 2016

Methe Sprouts #sikandalouscuisine

I have been drinking Methe water first thing in the morning on an empty stomach for many years now - Supposed to have incredible health benefits which I wont write about here . These seeds are soaked in hot water , next morning water is drunk and seeds were discarded ill I decided to sprout them - and wow , how delicious these sprouts taste with a touch of bitter !

Soak 1 heaped Teaspoon Methe Seeds in a glass if hot water . Next day drink the water - strain and wash the seeds and place them in a muslin cloth , tie loosely and leave these sprouts in a corner of your kitchen .Wet the potli morning and evening and on the 3d day you have these incredible sprouts !
To prepare sprouts I mince a small quantity of ginger and green chilies , 1 tablespoon onions and saute them with a dot of hing till onions just about become soft . Then add salt and a twist of lemon juice , turn the heat off, fold in sprouts -you want to not cook them , just to incorporate flavors.
Healthy and totally delicious.

Administrator  & 
​Hawaldar of​
Sikandalous Cuisine

Monday, 14 March 2016

Dahi Bhalla ( Version 2 ) ‪#‎sikandalouscuisine‬
A favorite in our home as in many I bet these soft and delicious bhallas are sure hit whenever served .You can make them in batches and freeze them , which is what we do at times at home . The recipe I am sure varies home to home , the essence remains the same.
200 Grams Urad Dal
4 Tablespoon Dhuli Mung Dal
Soak overnight.- Drain the dal and grind coarsely , you may not need to add water.To this batter add :
1/2 Teaspoon Cooking Soda.
A Dot of Hing.
1 Tablespoon Very Hot Oil.
In this version we dont add any ginger / chilies etc allowing dahi bhallas to pick up the flavors infused in dahi . We also dont add salt to the batter in this method . I don't know why though !

Nicely whip up the batter , allowing it to aerate, Allow it to sit covered ( if you have the time ) for 1 hour .
Heat oil in a kadhai , and gently with your hand semi cupped drop in the batter , or use a spoon.Gently fry til lightly colored.
Remove with a slotted spoon into a bowl of hot water and allow them to sit for a while before squeezing out the water and adding them to whipped flavored curd.
I add a dash of raw garlic paste , chopped green dhania , some salt , coarsely ground black pepper to the curd - Flavor it to taste .
I normally don't like adding chutney /sonth to my bhallas as that takes away from the delicious flavors of these delicate dumplings .
Sikandalous Cuisine

Tamatar Dhania Murg #sikandalouscuisine

I took the base of my Green Chicken recipe and adapted it using tomatoes - the results were more than satisfying . Adjust flavors , I make mine very spicy.
450 Grams Boneless Thigh Meat - Cube and marinate in 1 tablespoon garlic paste  and 2 tablespoons lemon juice for 30 minutes.
1 Cup Coconut Milk.
1/2 Teaspoon Sugar.
1 1/2 Teaspoon Mustard Seeds.
Whole Chili - Red or Green, optional.
Make Paste:
2 Tomatoes Pureed.
1 Cup Chopped Coriander Greens.
8-10 Green Chilies.
15 Cloves Garlic.
15-20 Curry Leaves.

Heat oil , crackle mustard seeds along with whole red/green chilies then add chicken , sear over high heat for 4-5 minutes , next add salt and the paste and cook covered on low , keep adding in coconut milk in bits during the cooking till done. Should be ready in 15 minutes .Make it dry or in a gravy - this comes out delicious and cant get simpler .

Administrator  & Hawaldar at Sikandalous Cuisine

Sunday, 13 March 2016

Ek Bar #sikandalouscuisine Restaurant Review

Ek Bar - A.D Singh's Indian Cocktail Bar is a wonderful and happy place - funky interiors , a feeling of light and space , great service and yes their cocktails work beautifully as does the food . Sujjan Sarkar once again shows us what great chefs are made of .
Booze talk - Cocktails are shaken and stirred with freshest of  ingredients only - no mixes , no ready made juices . Specials are listed under four 'tablets' - Ikka , Badshah , Begum and you guessed it Gulam , each with a story of it's own , inspired by Kings and NIzams , all with ' Indian ' flavors. Royal Indian Punch served in an ornate teapot -  whisky flavored with with Star Anise , Kahwa Tea and Grapefruit Juice was tangy beautifully spiced . Murabba Mule served in a copper mug was my favorite - Vodka Aam Ka Murabba and Ginger Beer .A very clever Turmeric infused Gin flavored with Mace - called City of Nizams was excellent too . Nitin Tiwari has done a brilliant job with his very clever and innovative cocktails , and this is from someone who doesn't normally drink cocktails happily!
The food - creative and masterly thought through , with a lot of unusual and unexpected twists , all came together brilliantly .Charred Roti with Rajma Hummus and the most delectable Pumpkin Pickle were a perfect introduction to what awaited us .Granola Bar , a Jhalmuri Puffed Rice Bar with the most amazing Dahi Bhalla Ice Cream is a must order as is Chicken Liver and Bheja Pate with Masala Taftan .

Sausage Thali was good though only Prawn Sausages really stood out - they were exceptional .Chicken Goli Kabab stuffed with Pine Nuts and Goat Cheese in a Roasted Red Bell Pepper Makhani Sauce again super creative stuff.Melt in the mouth Chili Sambal Jhinga with the lightest Hollandaise Foam and Raw Mango Green Apple Slaw were loved by my guests .

Belgian Pork Ribs were exceptional .Pandi Curry was disappointing , Patrani Mach was delicious . The show stopper was the  Red Fried Snapper in Gun Powder and Popcorn Khichri - yes you read correctly (!) and I would order it each time and I would the Banana Tarte Tartin  - A banana pastry tart with Date Jaggery Caramel and Ice Cream - a delicious sweet note to end the meal on .
Ek Bar is an experience I would head for Bar Bar ! Do go there if you haven't , you will love it . They do week end brunches I am told are superb .
D - 17, 1st Floor Defense Colony .
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Proprietor Chef And U -
Administrator  & Owner Sikandalous Cuisine

Thursday, 10 March 2016

Mamagoto - Playing with food deliciously #sikandalouscuisine

I can never tire of the food at Mamagoto , each experience has been not just affordable but a very happy one . We stepped in today at Select Citywalk for lunch which was a delectable Som Tum Salad , Banana Leaf Wrapped Sole in Sambal Sauce and Khao Suey.

Everything was perfect - Sole was firm , brilliantly flavored with just the correct amount of heat , their Khao Suey is my favorite.
I handed in a Gourmet Passport voucher and got the Khao Suey for free . Total cost 980 inc all taxes - A superb meal for two made even more affordable with our Gourmet Passport vouchers .
So folks head out , use up your vouchers all of March while we get busy printing the next edition of The Gourmet Passport - 2016-2017 !

Monday, 7 March 2016

Some trivia on Koi Carp , they symbolize several lessons and even trials individuals often encounter in life. The koi fish has a powerful and energetic life force, demonstrated by its ability to swim against currents and even travel upstream. Some of the characteristics associated with the koi include:
Good fortune , Success , Prosperity , Longevity , Courage , Ambition and Perseverance ! Enjoy

Sunday, 6 March 2016

Parsley Sole With Roasted Red Pepper Coulis #sikandalouscuisine

A simple and elegant recipe - actually two recipes , the fish and then the roasted red pepper sauce , both work beautifully together or individually . Do try this , you will love it .
150 Grams Boneless Sole.
Marination :
1/2 Teaspoon Garlic Paste.
Crushed Black Pepper / Chilies to taste.
2 Tablespoons Parsley .
1 Teaspoon Lemon Juice.
1 Teaspoon Olive Oil.
After 30 minutes lightly pan fry the fish in 1 teaspoon butter - 2-3 minutes on each side , flipping just once.
Roasted Red Pepper Coulis.
1 Whole Large Red Pepper - lightly rub with olive oil and bake 20 minutes at 180C till limp. Bake in a small dish to retain juices.Cool , remove charred skin and seeds.
4-5 Cloves Garlic Chopped.
1 Small White Onion Chopped.
2 Tablespoon Chopped Celery ( I had so I used )
Saute garlic till soft not colored , remove and puree with red pepper - set aside.
Add more oil/butter if needed and saute onions and celery for a minute , add in pureed pepper pulp and cook on low for one minute .Season to taste - this is a delicious sauce on its own too.
Plate as per choice - or do as I did in the photograph . This is a delicious meal that I served with celery air fryer 'grilled' topped with rosemary . A delicious meal !

Administrator  & Owner Sikandalous Cuisine

Friday, 4 March 2016

kukuda Sorisa #sikandalouscuisine

Feedback time for Chiranjib Dash - I adapted your Machha Baattibasaa by using chicken in place of fish and boy oh boy , was it delicious ! Thank you for this superb recipe - next time with fish it shall be made .

400 Grams Boneless Thigh Chicken - Apply some haldi and 2 tablespoon Mustard oil and set aside while seeds soak .
1.5 Heaped Teaspoons Yellow Mustard Seeds.
1.5 Heaped Teaspoon Black Mustard Seeds.
1.5 Heaped Teaspoons Jeera .
10 Green Chilies.
1 Heaped Tablespoon Garlic Paste.
1 Heaped Teaspoon Haldi Powder- I used freshly grated haldi.
1 Onion Chopped.
3 Tablespoons Mustard Oil.

Masala: Soak Mustard seeds, Jeera, green chilies, in minimum water .Set aside for 1 hour and then grind to a fine paste and add salt , haldi and garlic paste.

Mix onion , chicken and apply the masala paste .Now you can wok cook it , or as I did , bake tightly covered for 1 hour at 170C. Take out of oven , there will be a lot of gravy , chjicken would have left it's juices / water , reduce it to desired levels and adjust flavors - add a tablespoon of mustard oil for that kick .This was sikandalously delicious !

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Sikandalous Cuisine
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Wednesday, 2 March 2016

Adraki Murg #sikandalouscuisine

A simple no fuss recipe - all it takes is a few ingredients to plate up this delicious dish. Keep it simple .
400 Grams Boneless Chicken - Thigh pieces is my preference always.
1 Tablespoon Ginger Paste.
1 Teaspoon Crushed Black Pepper.
Marinate chicken in the above for 1 hour or so .
1 Large Onion Chopped.
4-5 Laung/Cloves.
2 Black Cardamon.
20-25 Black Peppercorn.
1 Tablespoon Minced Ginger.
4-5 Tablespoon Thick Curd Whisked.
2-3 Tablespoons Ghee.
Heat oil , splutter all whole spice , add onions , when onions turn translucent add ginger and saute just a minute or so.
Increase heat , add chicken and sear but dont color.Cook on low covered for 10 minutes , you wont need to add water as chicken will leave water.Now add whisked curd and salt cook covered till done.
That simple and trust me , this is delicious !

Administrator  & Owner Sikandalous Cuisine