Sunday, 29 May 2016

Ramaa Shanker Inspired Tomato Salad #sikandalouscuisine

This is dish is inspired by a photograph Ashish Chopra , culinary historian and friend had shared of what was served at The Spirit of Celebration Food Festival in Udaipur - the original recipe is by Ramaa Shanker , I dont know the recipe , but Ashish told me the ingredients used and this is my blind attempt to recreate it .Tasted superb , specially when allowed to sit an hour or two.I was guided by a photograph he shared , next time I will cut each tomato piece into half.
I was told by Ashish " Fresh mint, curry powder, roasted sesame seeds and ginger.. Grind them into a paste.. Add a little lemon and orange juice.. Salt and pepper according to taste. Mix all with the tomatoes and  garnish with fresh mint leaves and serve chilled ". That is exactly what I did , going with my taste buds .
8 Juicy Desi Tomatoes - Cut into 4-6 pieces .Lightly salt , they will release juices which will flavor the chutney - salting tomatoes in advance  was my touch.

Make Chutney:
15 Fresh Mint Leaves.
2 Heaped Tablespoons Curry Putta Powder - I have shared the recipe here.
1 Tablespoon Lightly Roasted Sesame Seeds.
1/2" Ginger.

After you make the paste add :
60 Ml Lemon Juice.
120 Ml Orange Juice

Mix well ,adjust flavors and toss in the tomatoes lightly. Garnish with more mint leaves and serve chilled .Delicious !

Spicy Curry Leaf Powder / Karivepaku Podi

2 Cups Curry Leaves - You can use tender stems too.
1 Tablespoon Channa Dal .
1 Teaspoon Urad Dal.
1 Teaspoon Jeera Seeds.
1 Tablespoon Coriander seeds.
1 Teaspoon Black Peppercorns.
1/2d Teaspoon Methi Seeds.
1 Tablespoon Imli - remove the seeds , dont use paste.
20 Whole Red Chiles - adjust to taste.

In a wok using 1 teaspoon oil lightly roast the dals till aromatic and lightly colored - 3-4 minutes.Set aside.
Remove dals and roast the seeds adding 1 more teaspoon oil . I roasted all together , towards the end break chiles and add them along with imli , roast 1 minute.Set aside.

Now the slow part , I did this in 3 lots - add 1 teaspoon oil , and saute the leaves till they dry out and you can hear them crackle . Do patiently over low heat , took about 3-4 minutes per lot.Set aside and cool down the leaves by spreading them out .

Now grind all the Masalas to a fine powder , then start adding in the leaves till you come to what this picture looks like. Now add salt and you are in a delicious place !

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Administrator  & Owner Sikandalous Cuisine

Friday, 27 May 2016

Tinda Luga Lipta #sikandalouscuisine

I dont know why poor Tinda's got such a bad name - no kid I know has ever liked them , or kaddu  ! While growing up the ultimate insult would be to call someone a kaddu ( we still do ) or a tinda ! Now I cant eat enough of either . Here is a simple good old Punju Tinda Masala , I hope you like it or I will call you a kaddu , choice is yours.
400 Grams Small Tindas - Scrape surface lightly, you may make a X cut half way down or cut into two pieces.
100 Grams Tomatoes. - Puree.
100 Grams Onions - I like to chop half and puree half to get a ' body '
1 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste
1/2 Teaspoon Jeera Seeds.
1/2 Teaspoon Haldi Powder.
2-3 Tablespoons Ghee
1 Teaspoon Kasoori Methi - Optional.
Mix the following- Adjusting heat :
1 Teaspoon Red Chili Powder
1 Heaped Teaspoon Dhania Powder.
Chilies to Taste.
1/2 Teaspoon Jeera Powder.
Heat ghee , splutter jeera , when it colors slightly add onions and saute just till they change color , then add in tomatoes , ginger and garlic paste . Add salt and haldi , splash some water and cook covered 2-3 minute till you see a bit of oil.
Tip in all the masalas , stir , add tindas , gently mix , and cook covered 20 minutes on low or till done.At the end add in kasoori methi and you are deliciously done !

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Baby Pork Back Ribs #sikandalouscuisine

I had mentioned in an earlier post that in Delhi we now had the option of ordering fabulous meats / non vegetarian products , mostly imported , cooked Souz Vide by a company called Lion Fresh . These packets even come with cooking suggestions which makes it so easy . 
Taking all this and my current Veeba state of mind I cooked these delicious ribs two ways - In Veeba Sweet Onion Sauce infused with fresh rosemary and chili flakes and with Veeba BBQ Sauce combined with Sweet Chili Sauce . My work was done for me , I had precooked ribs and ready to use sauces making it all so easy.
I cooked these ribs two ways , same recipe , different herbs and sauces to dramatically different results.I am sharing these recipes as the same can be used with uncooked cuts , only cooking period would extend.
Option 1
Pork Ribs in Veeba Sweet Onion Sauce.
No rocket science - Marinate 200 grams ribs in 5 tablespoons Sweet Onion Sauce along with the ingredients listed below:
Salt and Chili Flakes .
2 Sprigs of Rosemary.
10-12 Shallots.
10-12 Cloves Garlic.
1 Tablespoon Olive Oil.
Option 2
Pork Ribs in Veeba Sweet Chili Sauce and BBQ Sauce.
Marinate 200 grams ribs in 1 tablespoons of Sweet Chili Sauce and 4 Tablespoons of BBQ Sauce along with the ingredients listed below:
Salt and Chili Flakes .
2 Sprigs Thyme.
10-12 Shallots.
10-12 Cloves Garlic.
1 Tablespoon Olive Oil.
Place ribs in an oven proof dish , cover with foil and bake at 180C for 20 minutes. Serve up a delicious meal with potato wedges which too were backed . That's it !

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Thursday, 26 May 2016

Raw Mango Rice #sikandalouscuisine

A old grand lady and a culinary genius , Mrs. Subhadra Rau Parigi, fondly known as Pedatha ,is the inspiration for this book Cooking With Pedatha
​from where I got this lip smacking delicious recipe . Do make it while raw mangoes are in season.
This is a brilliant summer recipe , love this with plain curd.

2 Cups Uncooked Rice-Boil
​rice ​
with a bit of haldi and salt
​ , each grain cooked well but firm , strain and cool.

2 Raw Mangos -
Peel and grate​
​ Mangoes.

The Paste:
1 Teaspoon Mustard Seeds.
1/2 Cup Freshly Grated Coconut.
4 Green Chilies.
1 Tablespoon Coriander Greens.

​The Tempering:
1 1/2 Teaspoon Bengal Gram Dal.
2 Heaped Teaspoons Husked Split Black Dal.
1 Teaspoon Mustard Seeds.
1/4 Teaspoon Hing.
304 Dried Red Chilies.
10-12 Curry Leaves.
2 Tablespoon Roasted Peanuts.
Heat oil for tempering , when hot add the dals and as they begin to turn golden add mustard seeds and dried chilies, when they stop spluttering add in the rest of the tempering ingredients , to which you then add grated mango , saute 2-3 minutes then add in rice and salt , mix well , taste and season !

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Wednesday, 25 May 2016

Multi Grain Irish Soda Bread #sikandalouscuisine

My friend Sharmila the other day shared an amazing looking bread on her wall , which she posted on sikandalous yesterday too. After seeing her wall post I was impatient to make her recipe but our time zones being different I had to wait 10 hours which I wasn’t ready to do , so I googled a recipe , made a few changes and ended up with the most delicious pan baked rustic Soda Bread

Here is the original recipe  from Allrecipes by

Preheat oven to 180 degrees C.
4 cups all-purpose flour*
4 tablespoons white sugar **
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Important Tip - just about assemble the dough into a ball that holds well , don’t overwork it . Remember these are rustic breads and free of form. I baked my bread in the pan you see in the photograph.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet.

In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes.

* I used 2 cups Maida and 2 cups mixed Wheat Atta , Ragi Flour , Soya Flour and Jowar Flour making it a total 4 cups as per recipe.
** I used 2 Tablespoons Sugar + 1 Tablespoon Honey.
*** Last 10 minutes I reduced heat to 160C and glazed it once again with butter mixture.
This bread was amazingly delicious and honey gave a beautiful flavor .

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Tuesday, 24 May 2016

Aubergine Baked with a Medley of Vegetables #sikandalouscuisine

I was staring at 2 long aubergines and half a zucchini that were hanging in the fridge and wondered what to do with them when it struck me that I could bake myself a cute one portion meal , flavoring it with basil , which is exactly what I did.

2 Long Aubergines - Cut into disks and salt for 20 minutes , rinse and pat dry.
5 Tablespoons Chopped Zucchini - 1/4" pieces.
1 Large Tomato - Remove seeds and chop like Zucchini.
4-5 Tablespoons Crumbled Mozzarella  Cheese.

Make Basil Pesto- Blitz all the ingredients listed below .
20-25 Basil Leaves.
1/2 Teaspoon Minced Garlic.
2 Tablespoons Olive Oil.
Crushed Black Pepper.

Toss all the vegetables in basil pesto , either layer and bake like I have shown , or simply mix together with crumbled cheese , generously pour the balance pesto on the assembled dish- and bake covered for 25 minutes at 170C or till done.This dish not only looked stunning but tasted fabulous too .

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Monday, 23 May 2016

Bhindi Aam Ki Katliyan #sikandalouscuisine

Yesterday we got some fresh bhindi and a few raw mangoes from the farm. I had read Sanjeev Kapoor's recipe using this combination which sounded great , gave it my twist , added in the powdered spice and turned the recipe around - in my opinion gave it more flavors . Here is what I did .

200 Grams Bhindi - Cut in strips.
5-6 Tablespoons Peeled Raw Mango - Cut in strips.
1 Teaspoon Cumin Seeds- Coarsely powdered.
1 Teaspoon Fennel Seeds- Coarsely powdered.
1/2 Teaspoon Black Pepper - Coarsely powdered.

1 Teaspoon Garlic Paste
1 Teaspoon Ginger Paste
15-20 Shallots
Green Chilies to taste
1/2 Teaspoon Haldi

Heat oil add pepper , fennel and cumin powders , 30 seconds later add ginger garlic paste and another 30 seconds later add shallots , saute a minute or two , sprinkle some water , cook covered for one minute then add bhindi, chilies , salt and haldi . Saute lightly till half done , then tip in raw mango , mix and cook covered on low till bhindi is done , but firm.Last two minutes cook uncovered.
This came out delicious - you will love it I am sure .

Saturday, 21 May 2016

Palak Shorshe ‪#‎sikandalouscuisine‬

I love Palak / Spinach or any greens for that matter , and I love Mustard Paste in my food. Keeping it simple this delicious recipe was thought through and made.
350 Grams Palak- Wash and chop fine .

Make Paste:
1 Heaped Tablespoon Yellow Mustard Seeds - Soak in minimum water for 20 minutes.
3-4 Green Chilies - Adjust.
3/4" Ginger.
1/2 Teaspoon Haldi Powder.

Heat mustard oil , add spinach and cook 7-8 minutes till half done. You wont need to add water in all probability or sprinkle some.Add paste , mix well , cook covered another 5-7 minutes till done.Take off with a teaspoon of mustard oil.Go for it -it's fast , simple and delicious !

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Friday, 20 May 2016

Joey's ​ Red Hot Chili Fish Curry #sikandalouscuisine​

​Recipe Credits Joey Matthew​

​ I love Joey - A super chef and a great person , her cooking is from the heart and you see it in her recipes . Here I have made a fish curry she had shared - make it meen ( pun intended ! ) and spicy and serve with rice .

1 kg fish.
8 Pieces of Kokum.
3 Tablespoons Coconut oil.
1 Teaspoon Mustard Seeds.
A pinch of Fenugreek Seeds.
2 Finely Chopped Onions.
2 Tablespoon Shredded Ginger
2 Tablespoon Chilli Powder -dissolved in very little water..
8-10 Curry Leaves.
5 Cloves of Garlic.

Heat coconut oil in a manchatti, add mustard and fenugreek seeds.As they splutter add onions and saute the onions till they turn golden brown. Then add finely sliced ginger and cook for 2 minutes.

Add red chili water to the sauteed onions and continue to cook till the oil separates from water . Now tip in kokum, fish, curry leaves, salt and garlic to make the curry. Bring the curry to a boil and let it simmer for 5-6 minutes till the fish is tender.
​I made a few changes ​
Lightly fried fish after applying haldi then added it to the masala /gravy
I added curry leaves , ginger , garlic with onions initially itself .
Drizzled some extra virgin coconut oil on top while serving.

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Sunday, 15 May 2016

Alu 'Bund' Toast #sikandalouscuisine

These grilled toasts were alway known as ' bund ' toast at home - I guess the staff called them that as some filling or the other was enclosed or ' bund ' between two pieces of bread . So the name lives on , and depending upon the filling one asks afor and gets unda bund toast / cheese bund toast or as in today's case Alu Bund Toast. No recipe as such , often leftover veggies are used and this makes a complete meal , tiffin dubba snack etc. As I said , no recipe , go with your taste buds. Here is what we do.
3 Large Potatoes - Peel , and crumble with fingers into chunks - dont mash !
1 Large Onion - Slice long.
1 Small Tomato - Dice.
1/2 Teaspoon Jeera Seeds.
1 Teaspoon Minced Ginger.
2 Green Chilies Chopped
2 Tablespoons Chopped Green Dhania Leaves
Dot of Hing.
1/2 Teaspoon Haldi Powder
Juice of 1 Lemon.
1/2 Teaspoon Amchoor Powder - Optional.
4 Bread Slices -Butter on one side.
Heat oil , splutter jeera , add hing , add ginger , green chilies and onions and saute till onions begin to change color . Now add tomatoes and all the powders and cook 2-3 minutes till tomatoes are soft . Add potatoes and lemon juice and toss  , cook on low covered for 3-4 minutes for potatoes to take in all flavors . Taste , adjust flavors and take off heat - cool .
Heat up toastie maker / griller / bund toast maker , lightly oil surface.Between two slices of bread fill sufficient filling keeping buttered side outside .Place in gadget and cook till desired brown.
Seriously comfort / soul food - I often eat a few for dinner stuffed with egg white bhujiya or whatever meets my mood.

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Friday, 13 May 2016

Alu Simla Mirch #sikandalouscuisine

Alu Simla Mirch #sikandalouscuisine
Alu Simla mirch is one recipe where we overcook the potatoes to almost a stage where they break when pressed - the reason perhaps is that this recipe is made using mustard paste and that way potatoes pick up all those delicious pungent mustard flavors - I am only guessing here , but it's a given that when alu capsicum is made the potatoes will be overcooked, and they do taste delicious this way prepared like this.
250 Grams Potatoes - Peel and cut into thick wedges , soak in salted water while you prep the other ingredients.
75-100 Grams Capsicum - remove seeds and cut like potatoes.
1 Large onion - Slice thick like potatoes.
1-2 Dried Red Chilies - Optional.
1/2 Teaspoon Haldi.
 Make Paste:
2 Tablespoons Yellow Mustard Paste:
1/2" Ginger.
4-5 Green Chilies.
1/2 Teaspoon Salt.
Heat Mustard Oil in a wok bring to smoking point , add potatoes  and dried chilies - cook on high at first , then lower heat and cook covered till potatoes are half done. Add haldi and the paste , cook another 2-3 minutes , add capsicum and onions and cook till done.

Towards the end add some water to help form a hint of a gravy and this also overcooks potatoes !Take off heat , add on more raw mustard oil and your delicious alu bhaaji is ready to eat .

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Thursday, 12 May 2016

EEST- A Review #sikandalouscuisine

EEST at the Westin Hotel in Gurgaon offers the best of Asian gastronomic delights focusing on the cuisines of Thailand , China and Japan. As​​ Sanjay Sharma , Regional Head Starwood Hotels​ Complex​and GM Westin Gurgaon said their emphasis was on authentic flavors, creative styling while using the freshest ​of​
ingredients .​

They have 4-5 expact chefs from the region , ensuring authenticity and I am glad they havent ' tweaked flavors ' for the local palate .

Thai peanuts with lemon grass and mint along with crispy noodles placed on our table got our taste buds going while we waited for pearls from the ocean. Yes Sashimi were so fresh and neat that that's exactly how they looked !

Westin can proudly boast of Hashimoto one the greatest Japanese Masterchefs the country has seen , who then sent us a beautiful Sushi and Sashimi platter - California roll , Nigiri Ebi, the sweetest of Scallop ...Sashimi Taco , Mackerel, Salmon, Himachi and Tuna which was followed by fun Cream Cheese Maki Rolls. What an amazing treat to the eyes and palate !

We were done with the meal I thought when Sanjay insisted we taste some Thai. I didn't care much for the Wok Fried Vegetables in Oyster Sauce but Thai Crispy Lamb was a winner - tender yet with a crisp bite , just about under flavored allowing the juices from within to shine . KRa Pao Gai - the minced Basil Chicken was again beautifully flavored and a must order. The big winner was their Coconut and Caramel Custard - just go for it blindly , it doesn't get better anywhere !

Do head to EEST for some superb Oriental food , you will love the experience and the authenticity that comes with each bite .

Pulled Pork Salad #sikandalouscuisine

Another gem from made with pulled pork from Le Carne Cuts , or LIONFRESH as their online brand is known , using Veeba's Teriyaki Sauce. Pulled pork came cooked Sous Vide **, and all I did was to get together other ingredients and stir fry the salad 3-4 minutes just to marry flavors . Efforts zero , taste 10/10 .

125 Grams Pulled Pork.
2 Tablespoons Onion Sliced Long.
3 Tablespoons Red Bell Pepper - Sliced like onion.
1 Teaspoon Garlic Chopped.
1/2 Teaspoon Freshly Ground Black Pepper.
4 Tablespoons Veeba Teriyaki Sauce.
1 Tables Spoon Light Soy Sauce.
2 Green Chilies Sliced.
1 Teaspoon Sesame Oil.
Lots of Whole Basil Leaves.
1/2 Tablespoon Roasted Sesame Seeds.

This is a no cook win win recipe as my pork was pre cooked** and the sauce came loaded with flavors. If using uncooked meat , cook , shred and proceed.

On very high heat add black pepper and garlic , 30 seconds later tip in green chilies ,onions and peppers , saute not more than another 30 seconds .Tip in Veeba Teriyaki Sauce , mix around , add pulled pork along with half the basil leaves .As pulled pork is already cooked you really need to do nothing -just toss about for two-three minutes.Taste , adjust salt and heat , add in balance basil leaves and some sesame seeds as you take the wok off heat.Cool salad down or eat hot as a main - the choice is all yours !

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Tuesday, 10 May 2016

Milk Pudding ‪#‎sikandalouscuisine‬

This recipe is from Bridget White Kumar superb cookbook - A collection of Simple Anglo Indian Recipes , which she posted on sikandalous yesterday . Inspired by the post , I followed the recipe and made some changes which I mention in the foot notes . Here is Bridgets recipe as written out by her.
Serves 6 Time Required : 25 minutes
1 litre full cream milk.
1 can or tin of sweet condensed milk (Milkmaid)
2 teaspoons corn flour or vanilla custard powder *
4 slices white bread**
1 teaspoon vanilla or almond essence
1 teaspoon cinnamon powder***
Remove the crusts from the Bread and then cut each slice into one inch cubes.
Mix the corn flour in ½ cup of cold milk till smooth. Keep aside.
Boil the milk and condensed milk together. Mix in the corn flour and milk mixture and the vanilla or almond essence and mix well.
Simmer on low heat, stirring all the time till the mixture thickens to a Custard like consistency.
Mix in the bread cubes and remove from heat. Pour into a suitable glass Pudding Bowl and sprinkle cinnamon powder on top
Leave in the refrigerator to chill for a few hours before serving.
This sweet dish came out superb - will ne made very often from now onwards . Thank you Bridget - awesome recipe .
My changes
* I used 3 Heaped Teaspoons.
** I used 5 Slices of bread which I lightly layered with Apple Jam.
*** I added 1/2 Teaspoon of Five Spice Powder in the milk.
1. I added one chopped banana with bread pieces , gave a super taste .
2. As I had used Five Spice Powder I used no Cinnamon to sprinkle at the end.
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Sweet Chili Potato #sikandalouscuisine​

Sweet Chili Potato #sikandalouscuisine
A Chinjabi Speciality !

I was gifted this brilliant hamper of Veeba products on my birthday and have been sharing some recipes made using those sauces and dressings . Here too I have gone the Veeba way using their Sweet Chili Sauce to plate up a delicious Sweet Chili Potato snack for the kids and me . This is what I did .

​I took three large unpeeled potatoes , cubed and soaked them in salted water for 30 minutes , after which they were dr​ained and lightly oiled with my hands , loosely wrapped in foil and air fried for 22-25 minutes at 200 C .Meanwhile I got prepping my Sweet Chili Sauce.

2 Large Onions - Cut in four and separate ' petals ' . Steam these in a covered wok with a splash of water for 1 minute after adding in Kashmiri Chili Powder for color.Now add in dollops of Veeba Sweet Chili Sauce , add sugar salt and lemon juice to taste ,stir in roasted potatoes , cook another 2 minutes sprinkle in some roasted sesame seeds , and when serving garnish with more sesame seeds. That simple and delicious.

To Sum up ingredients.

3 Unpeeled Potatoes Cubed.
2 Large Onions -Cut in four chunks.
1 Heaped Teaspoon Kashmiri Chili Powder.
2/3d Cup Veeba Sweet Chili Sauce.
Salt , Sugar & Lemon Juice - To taste.
1 Tablespoon Lightly Roasted Sesame Seeds.

Roasted / baked potatoes have so much more depth of flavor than boiled or stir fried ones - a​nd whenever possible I take this route using my air fryer to get evenly roasted potatoes / vegetables.​

I hope you enjoy this as much as the kids and I do .

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Sunday, 8 May 2016

Mothers Day Coconut Ladoo #sikandalouscuisine

My ' grandson ' Dheeraj from other parents made this Mother's Day Ladoo in a class activity . It seriously tasted superb , I loved it not just because I love him , but for all the flavors too ! Happy Mother's Day my friends - treasure every moment with them .
God couldn't be everywhere , so he made Mothers ........

They made Mother's Day cards a few days back - super impressive and with no parental / dadu help , proudly posting here as I hope you all are posting too !
Okay so here is what Dheeraj did he tells me - Can't vouch for quantities as these were made in school , but as there is no cooking , one can taste and adjust .
1 Can Condensed Milk.
1 Coconut - Grate very fine or zap grated coconut in mixi once or it will liquidize .
10-15 Tablespoons Assorted Nuts - Dheeraj used Almonds and Cashew - Blitz to a crumble.
20 Marie Biscuits - you will probably need to adjust the quantity to get more body.
Crush biscuits to a powder , add everything else . Get a firm enough mixture to form a soft ball , and you are ready to eat your perfect coconut ladoos !

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Saturday, 7 May 2016

Tabak Mans #sikandalouscuisine

Another gem from Cooking Delights of The Maharajas by Digvijaya Singh , this recipe is very basic yet the end results are delectable .

The pain was spice quantities were mentioned in grams which took a bit of googling to figure out the quantities . Here is how I made this melt in the mouth dish from Kashmir .
Step 1:
1 Kg Mutton.
115 Grams Curd.
4-5 Teaspoons Chili Powder.
4-5 Teaspoons Coriander Powder.
1.5 Teaspoons Cumin Powder.
50 Grams Onions Paste.
2 Teaspoons Garlic Paste.
2 Teaspoons Ginger Paste.
6 Cloves/ Laung.
3 Black Cardamon.
2" Cinnamon .
2 Bay Leaves.

Step 2 :
120 Grams Onions - Slice fine , fry in ghee till brown and make paste.Reserve Ghee .
120 Grams Ghee.
2 Teaspoons Green Chili Paste.
Pinch of Saffron.
Coriander Greens.
​ 1.Boil meat with all ingredients listed under step 1 . I didn't add any water as out mutton leaves a lot . Gave one whistle and took off heat allowing pressure to drop naturally . This was enough to half cook the meat .Strain the meat - retain stock but discard all whole spice .

​ 2. To the reserved ghee left from frying onions add ​stock and mutton , fried onions and cook covered till done.I baked the dish in a seal pan at 150C for 40 minutes .
3. When mutton is tender add green chilies , saffron and coriander greens , simmer on low till all liquid dries up and you are left with only ghee.
Delicious is a serious understatement !

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Zucchini ki Bhaaji #sikandalouscuisine

Zucchini ki Bhaaji #sikandalouscuisine

These days I have a lot of zucchini growing on the farm and there is just that much soup / grills one can eat. The Punju in me done with delicate ' conti ' flavors came up with this Zucchini ki Bhaaji which nicely took care of was itching for a desi touch and that is exactly what I made to delicious results.
400 Grams Zucchini - Don't peel , just cut in chunks.
1.5 Teaspoons Mustard Seeds.
1 Tablespoon Ginger Grated.
Dot of Hing.
Chopped Green Chilies To Taste.
1 Teaspoon Dhania Powder
Heat oil , add mustard seeds , when they stop spluttering around add hing , then tip in ginger and chilies.
30 seconds later add all other ingredients. Saute over high heat for 2-3 minutes , reduce heat and cook covered till done , retain a bite.

You wont need to add water as zucchini will leave a bit of juices.It took all of 12-15 minutes to cut and cook .Kept it simple and it came out delicious !

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Monday, 2 May 2016

Shorshe Potol #sikandalouscuisine

Recipe Credits Devasri Gupta
250 Grams Parwal- Cut into 2 halves longitudinally after roughly skinning them don't remove the skin entirely else the parwal will get limp .
**2 Tablespoons Mustard Paste - Add about 4 to 5 Green Chillies while making the paste .
2 Tablespoons Mustard Oil
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon Kilonji Seeds
Salt to taste

Reserve a little mustard oil for later and heat the remaining oil in a wok. Add the kalonji seeds and then add the parwals .Add the haldi powder and the salt to this and saute this for about 5 to 7 minutes till the parwals begin to brown. At this stage add the mustard paste and keep sautéing for another 3 to 4 minutes.

Next add some water ,cover and cook on sim till the parwals are done. When you get the desired consistency add the remaining raw mustard oil mustard oil over it, give it a final stir and serve with steaming boiled rice.

** I made my paste with the following ingredients :
1.5 Tablespoons Black Mustard Seeds + 1 Tablespoon Yellow Mustard Seeds +5 Green Chilies + 1 Tablespoon Coconut Freshly Grated + Salt .

I was given a tip to strain Black Mustard Paste to avoid the bitterness , as I was adding a touch of coconut , I didn’t strain mine

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Sunday, 1 May 2016

Watermelon Jugad #sikandalouscuisine

The season began with some great red and sweet watermelons which I love. However that didn't last long and now more often than not am saddled with duds that have little flavor . My desi genes came to the forefront with this super jugad ! Taste bhi and waste bhi nahi !

250 Grams Dud Tasteless Watermelon - Cut in chunks.
1 Teaspoon Rai.
Dot of Hing
Green Chilies Chopped.
Methe Sprouts - I have them freshly sprouting year round so used them - love their flavors.
1 Heaped Teaspoon Chopped Onions - a hint only.
30-40 Ml Lemon Juice.
Curry Leaves.

Set dud melon on the table while you heat up your wok.
In minimum oil splutter rai and add hing ,next in go curry leaves and then onions. All this over and done in 30 seconds.Now add lemon juice and salt. If using sprouts add sprouts , take OFF heat immediately - a quick gentle stir , add dud watermelon , gently mix once or twice- note , watermelon isn't cooked for even a second , quick stir  and sit down to eat this delicious sexed up watermelon !