Wednesday, 29 June 2016

Shorshe King​f​ish #sikandalouscuisine

Feedback time for Maitali Chatterjee's fabulous recipe - I changed only the fish used and stayed with the recipe - loved every bit of it !
​ Thank you for the superb recipe !​

6 Hilsa
​ - I used King Fish.​

​Mustard Seeds.
​Teaspoon Onion Seeds/Kalonji.
​Green Chilies.
​1 Teaspoon Haldi Powder
​Teaspoon Salt.​

​ Tablespoons
​Mustard Oil.

Method: Make paste of mustard seeds & 4 green chilies.

Marinate the fish with salt and turmeric powder and keep aside for 5 minutes. Heat mustard oil in a pan and shallow fry the fish steaks. Keep aside.

Then add a pinch of onion seeds/kalonji and few green chilies in the same oil. Add thick mustard paste, turmeric powder and salt and mix it. Then add a cup of warm water and put the fried fishes. Cover it with a lid for 2-3 minutes. Check the salt and remove it from heat.

Drizzle a little bit of raw mustard oil as it enhances the taste and garnish with green chili. Serve with steam white rice.

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Tuesday, 28 June 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

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 paste , stir a minute and tip in rice and salt , mix well , taste and season !

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Slow Cooked Pork Belly #sikandalouscuisine

500 Grams Pork Belly
2 Tablespoons Fennel Seeds.
1 Tablespoon Black Peppercorn.
6-8 Cloves Garlic.
1 -2 Rosemary Sprigs.
1 Tablespoon Olive Oil.
1.5 Heaped Teaspoons Coarse Salt.

Thank you Lionfresh for delivering this delicious chunk of pork belly within 2 hours of ordering online - the quality , packing , everything was superb . This was my first attempt at making Pork Belly and wow - how delicious it was !
Score the fat side of pork belly with evenly spaced full length cuts - 1/5th " deep.Coarsely pound all the above ingredients and rub nicely into the pork belly - leave covered to marinate 4-5 hours or overnight .
Heat up a pan , without oil place pork belly fat side down to sear - maybe 5 minutes.Remove and place pork belly in a dutch oven along with all fat and marinade .Bake covered at 180C for one hour , turn over baste with juices , add 60 Ml white wine , some whole cloves garlic and 3-4 shallots to the pot , cover and bake another 1 hour at 140C. Rest the meat 20 minutes and dig in , it will melt in your mouth !

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Sunday, 26 June 2016

Tavsali - Goan Cucumber Cake #sikandalouscuisine

A hidden gem from Goa , this egg less cake is not overly sweet as there is a beautiful balance of flavors  - cucumber, coconut, cumin, jaggery and peanuts coming together harmoniously .
Traditionally Tavsali is prepared either using rava/semolina or using Goan rice powder, naturally taste and texture vary , though both taste great .I prefer going the Semolina route and here is the recipe my Goan drivers ma taught me . She cooked hers tightly covered under ' dum ' on a tawa .

2 Cups Grated Cucumber - with skin after discarding seeds , though I have kept them too .
1.5 Cups Semolina / Suji.
1.5 Cups Powdered Jaggery.
1/2 Green Cardamom Powder.
2-4 Tablespoons Chopped Peanuts.
1.5 Teaspoons Unroasted Jeera Powder.
1 Cup Grated Coconut.
1/2 Cup Grated Coconut - Make pulp.
1 Tablespoon Chopped Raisins.
1 Tablespoons Sesame Seeds.
A Pinch of Salt

Roast Semolina / Suji with 1 teaspoon ghee till fragrant.
Mix all the ingredients till well incorporated , don't over do it .
Pour into a greased pan and bake at 170-180 for 30-40 minutes till done- Toothpick test !
Turn on the grill and broil for 3-4 minutes ( optional for color on top )
Cool , cut and serve. Tastes best the next day.
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Brinjal Pulai - Vengi Bhat #sikandalouscuisine

This delicious recipe has been adapted from COOKING AT HOME WITH PEDATHA , adaptions made to suit availability of spice  in my kitchen- Seriously a great recipe , do try it . Here is what I did.
4 Cups Uncooked Rice - Wash and soak.
1.5 Kg Long Thin Baingans - Cube them and dip in water.
4-5 Potatoes - Peel and cube.
250 Grams Tomatoes - Chop.
15 Shallots - Probably never used , my addition.
4 Teaspoons Goda Masala - I didn't have Vangi Bath Podi so used Goda Masala.
The Powder:
1/4 Cup Split Black Gram Dal.
1/4 Cup Bengal Gram Dal.
Make Paste:
1 Full Dry Coconut Grated Roasted
5-10 Green Chilies.
Bunch of Coriander Greens.
2 Teaspoons Split Black Gram
2 Teaspoons Mustard Seeds.
Green Chilies. Chilies.
Curry leaves
6 Tablespoons.
4 Tablespoons Oil - For Tempering.

Dry roast coconut without oil , then add paste ingredients and grind - at this stage the room will smell heavenly !
​Boil rice with Haldi and salt till 90% done- add the ghee and half the paste mixture and the Goda Masala.
Heat oil , add black gram as it turns golden add all other tempering ingredients .Add the vegetables saute , then add balance paste and the powder .

When vegetables are nearly done put a layer of vegetables at the bottom , covered by rice , then  top that with more vegetables and finally add rice on top , cover and cook under ' dum ' for 20 minutes on very low heat for flavors to blend , taste and season - Garnish with some peanuts if you like , and a hint of coriander greens . This is perhaps the best vegetarian pulao I have eaten.

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Saturday, 25 June 2016

Andhra Style Spicy Bhindi #sikandalouscuisine

250 Grams Bhindi -Snip off ends , make a shallow 1/4" cut length wise.
15-20 Shallots - Peel , leave whole.
1 Teaspoon Lemon Juice.
Make a Coarse Powder :
1 Tablespoon Coriander seeds.
1 Teaspoon Cumin seeds. 

6-10 Dried Red Chilies - Adjust heat to taste.
1/2 Cup Roasted Peanuts.

Semi dry roast in a lightly oiled pan coriander and cumin seed till aromatic ,when nearly done add in dried red chilies , stir 30 seconds and take off heat .Do the same for peanuts.Pound coriander and cumin seeds to a coarse powder, then add in peanuts and chilies- pound once or twice till it all resembles breadcrumbs.

Heat oil , add shallots and a minute later add bhindi , add salt and cook on low till 90% done.Now add in all the roasted spice mix , gently mix in , and cook till bhindi is done , sprinkle 1 teaspoon lemon juice .Don't cook them to death.
I assure you there wont be any leftovers - it comes out that delicious.

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Friday, 24 June 2016

Plum and Date Chutney #sikandalouscuisine

I got this delicious harvest of plums from my orchard in Mussoorie along with a jar of plum chutney made by a local friend as thank you for the plums we sent her . Chutney tasted divine and naturally I wasn't going to give her a moments peace till she shared the recipe , which was ' andaaz say ' or in approximates . I followed her recipe , made adjustments on the way and this is what finally we made at home. Remember the flavors and colors will depend upon the plums used.
1.5 Kg Pitted Plums - Weight after removing seeds.Randomly chop plums big.
250-300 Grams Seedless Dates - Use the dark dates.
300-400 Grams Sugar - You may need more or need less depending on how your plums taste.
3 Large Onions Chopped.
2 Tablespoons Chopped Ginger .
2 Cups Apple Cider Vinegar - Retain some and keep adding to get the flavor of choice.**
2" Cinnamon Stick - Remember to discard at the end.
4-5 Star Anise - Try and find and discard later.
1 Tablespoon Coarsely Ground Black Pepper.
1 Tablespoon Salt - Add more later if needed.

In a heavy bottom pan add plums and sprinkle salt.Set aside for 20-30 minutes while you get the rest of the ingredients ready . Salting will release plum juices and help in cooking .
Now add in all the ingredients , retain about 1/2 cup vinegar , mix and cook covered on slow for 50-60 minutes . Stir occasionally , tasting and adding in retained vinegar.Cook till you get a runny consistency - remember it will thicken when it cools . Taste only when cool , that's when you make the final adjustments of flavors.
Not telling you to pour into sterilized jars and keep it forever as this will be polished off in 10 minutes ! However , bottle when cool , and refrigerate . Comes out real delicious .
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Wednesday, 22 June 2016

Chicken in Mustard Gravy #sikandalouscuisine

750 Grams Chicken - Cut into 12 pieces.
2 Potatoes - Peel and Cut to size.
2 Medium Sized Onions Grated.
1 Teaspoon Ginger Paste.
Marinate chicken in the above for 20 minutes while you get prepping other stuff .
Make Paste :
2 Tablespoons Black Mustard Seeds.
4-5 Green Chilies.
1 Tablespoon Thick Yogurt.
You will also Need :
1 Large Onion Grated.
1/2 Large Tomato Chopped Fine.
2-3 Green Cardamon.
1 Teaspoon Ginger Paste.
1/2 Cup Yogurt whipped well with 1/2 cup water.
Haldi Powder.
Heat mustard oil fry potatoes , when done remove with a slotted spoon and set aside.
Reheat mustard oil, add cardamon  , when aromatic tip in onion paste and fry till medium brown. Now add chicken pieces along with tomato and and on high heat sear for 7-10 minutes till chicken is lightly colored and most liquid dries up , then cook covered on low till chicken is nearly done - maybe another 15 minutes .
Into the whipped curd add mustard paste , ginger paste , haldi powder and salt and mix into the chicken along with fried potatoes and cook covered till done. Take off heat adding 1 tablespoon raw mustard oil . Delicious !

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Tuesday, 21 June 2016

Keema Kababs #sikandalouscuisine

This is my base recipe for kababs - its straightforward and these kabas come out light and delicious.

500 Grams Mutton Minced
6 Tablespoons Channa Dal.
4 Crushed Green Cardamon.
2" Cinnamon Stick.
2" Ginger Smashed.
10 Cloves Garlic.
1 Medium Onion Chopped.
4-5 Green Chilies.
1/2 Teaspoon Black Pepper Corn.
1 Teaspoon Shahi Jeera.

Adding no water cook covered all the above in a covered wok over low heat till water that is released from keema evaporates and dal is cooked .Uncover and give a bhuno on high for one minute.Cool and discard cinnamon ,grind the rest to a paste.If you like a bite as I do , keep the mixture coarsely ground , or else grind this mixture to a fine paste.Shape them and deep fry just enough to lightly color , you dont want to dry them out.
I dont add any chopped onions , chilies etc into the keema after grinding it as this keema is so well flavored that " more becomes less " if you get what I mean !

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Sunday, 19 June 2016

Sunil's Prawn Curry #sikandalouscuisine

​ My guy Sunil who takes care of my home in Goa is now quite an accomplished cook and whips up a mean no fuss prawn curry ​which I am sharing today - this is what he had waiting for me when I landed 2 days ago .
400-500 Grams Prawns - Keep tails after cleaning- apply salt and a pinch of haldi , set aside while you make the paste of ingredients given below:
1/2 Coconut - Remove brown skin and cut into pieces.
2 Tablespoons Lightly Roasted Dhania seeds.
​8-10 Dried Red Chilies.
3-4 Petals Kokum.

In a wok , dry saute coconut paste using no oil , after about 5 minutes add prawns , saute them in the masala for another 2 minutes , now slowly add one and a half cups of hot water - bring to a rolling boil , simmer covered 2-3 minutes and take off heat. After 3-4 minutes taste and adjust flavors.
Note - this is oil free and it's really delicious !

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Friday, 17 June 2016

Desi Baked Beans #sikandalouscuisine

I don't know how I remembered this delicious ' treat ' we used to get for a snack or at breakfast while growing up many moons ago. It's really nothing - a can of baked beans , jazzed up with desi flavors and served on toast - my mom would serve this as a pass around snack at parties on deadly squares of Deep fried bread .
1 Can Baked Beans.
1 Large Onion Chopped.
3-4 Shallots - They look good !
1 Tablespoon Garlic Chopped.
1 Tej Putta
Chopped Green Chilies.
Dhania Greens - I have lots of sweet basil growing so used that - super balance in flavors.
Freshly Ground Black Pepper To Taste.

Heat oil , add tej putta and black pepper to infuse their flavors in the oil , then add in garlic and onions along with shallots. Cook only till onions begin to sweat , maybe one minute.Now add in green chilies and baked beans , cook covered on low for about 4-5 minutes , taste , adjust ....add in Dhania greens , take off heat.
A delicious childhood memory !

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Monday, 13 June 2016

A Review - Burma Burma ‪#‎sikandalouscuisine‬

I have been waiting to eat at Burma Burma for the longest - the restaurant opened to rave reviews in Mumbai , and three years down the line the waiting can still be as long as 4-6 weeks . Was very excited to be called for a preview soon after it opened in Cyber Hub last week.

Traditional Burmese food - lots of street food from Yangon , and Inlay's famed Bean Curd based dishes along with a selection of the finest teas is what I had been told to checkout - it was love at first bite.

There is a Zen like feeling to the place .. happiness all over with the tasteful fun decor - Colorful Buddhist bells hang from the ceiling , walls have painted Burmese scriptures and are adorned with Burmese artifacts , silver tattoo needles and delicious aromas....

Samuza Hincho or the Samosa ( you read correctly ) Soup was yum ! A tiny samosa in a tangy spicy broth , loved it . Bean curd soup didnt work for me. Mandalay Laphet Thoke Tea Leaf Salad was superb and Tayat Thi Thoke Raw Mango Salad hit the right spots. Go for the steamed buns - brown onion and other was Tofu Spinach - both brilliant.

Another good dish was Ohn Thamin - Coconut Sticky Rice with Peanut Chutney which had raisins and crunchy peanuts in a tangy curry.In the mains we tried an exceptional Pickled Tea Leaf and Tofu with Sticky Rice , a must order Tohu Mash with Palata - Kind of a Bean Curd bhujiya with their version of a Malabar Paratha - you will love it .

Finally the real McCoy Shwedagon Khow Suey . It was out standing and no , not that soupy Thai curry paste coconut gravy stuff that's passed off as Khow Suey - This was the real thing , a superbly flavored noodle dish where we didn't need to add on any of the accomplishments that came with it.

Durian Ice cream which was delicious and a rare treat to find ,that too sitting here in Gurgaon and Smoked Avocado Ice cream get my vote. The meal was really superb - By the way, this is a vegetarian restaurant and you really dont miss any of those meats !

Sindhi Kadhi #sikandalouscuisine

​ ​This tangy besan based kadhi with loads of vegetables was an instant hit at home , kids thought they were eating sambar actually and they happily hogged up the veggies too , and I was in no hurry to enlighten them otherwise ! This is the first time I have made Sindhi Kadhi and we all loved it . This recipe is from many net recipes so credit to all !
5 Heaped Tablespoons Besan / Gram Flour.
1.5 Teaspoons Jeera.
1/4 Teaspoon Methe Seeds.
2-3 Sprigs Curry Putta.
Dot of Hing.
Dried Red Chilies .
1 Tablespoon Ginger Chopped small.
4 Large Tomatoes Chopped .
Salt To Taste.
1 Teaspoon Haldi.
Chili Powder To Taste.
1/2 Cup Tamarind Pulp - add slow and keep tasting .
I used an assorted of Vegetables.
200 Grams Gwar / Cluster Beans - String and cut into 1/2 " size.
6-7 Drum Sticks - Cut 1".
4 Potatoes - Peel , cube , boil in just enough water , retain water.Set aside for later use.
1 Small Head Gobi - Cut florets.
2 Carrots - Peel , cut 1/4 "
15 Bhindi - Cut off ends , saute till done in a little oil , set aside for later use.

​ Heat oil , add methe seeds then jeera and hing . Once done remove from heat , add besan and stir constantly to lightly saute , return to low heat , saute till color changes but make sure nothing burns ! Now add haldi , chilies , ginger and tomatoes , saute another 3-4 minutes.
Slowly keep adding in hot water , you want to ensure there are no lumps . Once all water is added , bring to a boil and tip in all uncooked vegetables, simmer till vegetables are done , then add in potatoes including the water and sauteed bhindi. At this stage introduce imli / tamarind , keep tasting and adding till you get the desired sour.Bring to a final boil , adjust salt and chilies and there you are with a delicious bowlful of Sindhi Kadhi which we ate with rice.
Note , water as per your requirements as to how much Kadhi / curry you want . I added close to 2.5 liters and it was good for 8 people.

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Friday, 10 June 2016

Falafel #sikandalouscuisine

FALAFEL #sikandalouscuisine

Falafel, Israeli's favorite street food, which is most often served stuffed into pita bread with chopped tomatoes, onion pickled turnips , harissa hot sauce etc and a drizzle of tahini based sauces is a delicious snack and so akin to the flavors we are used to . It's simple to make just one golden rule - you don't ever boil chickpeas , only soak overnight .

2 Cups Chickpeas- Soak overnight in salted water - next morning they would have doubled. Drain and set aside ( un boiled ) while you get cracking on the other ingredients:

1 Onion- Roughly cut .
10 Cloves Garlic.
2 Teaspoons Coarsely Crushed Freshly Roasted Coriander Seeds.
1 Heaped Teaspoon Freshly Roasted and Crushed Cumin / Jeera.
2-3 Minced Green Chilies - Or more.
2 Teaspoons Crushed Black Pepper.
1 Tablespoon Flour.
4-5 Tablespoons Chopped Parsley .
2 Tablespoons Chopped Coriander Greens.
1 Tablespoon Tahina ( my twist )

In a food processor pulse chickpeas 2-3 times then add in all ingredients to make a coarse wet sand like consistency which should hold firmly as a ball. Deep fry one to check on flavors etc , and then fry these in batches to a golden brown. Serve as a finger food with hummus , or as mentioned in the introduction stuffed into pita bread with chopped tomatoes, onion pickled turnips , harissa hot sauce etc and a drizzle of tahini based sauces .

Recipe 2:
ISRAELI COUSCOUS TABOULI i #sikandalouscuisin

Tabouli/ Tabbouleh - Famous Mediterranean/Middle Eastern salad is a simple composition of finely chopped vegetables , Bulgur Wheat , loads of Parsley , Lemon Juice and Olive Oil . The “star ” ingredient in Tabouli is not bulgur wheat but is Parsley - very finely chopped parsley–lots of it .Parsley holds together the dressing and vegetables , and this dish tastes best a day later.

Modern times have ushered in some changes - often bulgur wheat is replaced with quinoa or even couscous which is what I have used here. This post is inspired by a recipe from a blog called The Mediterranean Dish .

½ Cup Couscous.
1 Cucumber- Very finely chopped.
4 Firm Tomatoes - Remove seeds and very finely chopped.
1 Cup Parsley -Very Firmly Chopped.
3-4 Green Onions - Very Firmly Chopped.
2 Tablespoons Mint Leaves - Very Finely Chopped.
3-4 Tablespoon Lemon Juice - To taste adjust.
3 Tablespoons Extra Virgin Olive Oil

Soak Couscous in double the mount of boiling water to which salt and oil have been added - 1 teaspoon each . Mix , cover and set aside for 30 minutes. Never boil it . When ready , fluff it with a fork.

Place chopped vegetables/herbs in a bowl and add couscous.Mix gently after adding salt and lemon juice . Cover with cling wrap and refrigerate for an hour or till ready to serve.

Couscous shouldn't be more that 25-30 % in quantity to all the vegetables .Parsley should dominate this dish . Serv chilled - it's delicious !

Recipe 3:
ZAHAV'S ( ISREALI VERSION ) HUMMUS #sikandalouscuisine

A very different hummus recipe - here water , not olive oil is blended in. The end results are delicious I assure you as you make a wonderful tahini sauce to create this beautiful .

This recipe comes from Zahav, renowned Israeli Chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini.

1 Cup Chickpeas - Soak overnight , wash and boil til done.The recipe uses baking soda which I didn't. While chickpea are cooking get working on the rest - you want to use warm chickpea as per recipe.

Lemon Juice - About 1/3 cup or more to taste.
4 Cloves Garlic - I used 6.
Salt to taste
1 Cup Tahini - I used 2/3d Cup.
½ Teaspoon Ground Cumin - I used 1 teaspoon.
Paprika, for serving
Olive oil, for serving
Chopped Fresh Parsley, for serving

Make the tahini sauce- In a blender, combine the lemon juice, garlic and salt. Let mixture sit 10 minutes. Add tahini, and cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.

Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy ( I left it with a hint of grainy ), stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultra creamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.

To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
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Unday Ka Halwa #sikandalouscuisine

Recipe Credits Afreen Usman

I have seen various Unda/Egg Halwa recipes and was convinced that it could not taste good ! Finally when Afreen shared her sister in laws recipe which she had made beautifully I gave in and started to make this egg halwa still convinced it would taste strange!

This halwa does take time and you have to keep sauteing it till dries up - and at this stage too it looks really odd - till you plate it , flatten and garnish it then bongo magic suddenly happens - you end up with a super delicious dish ! Everyone at home loved it as did I and will pucca make it often - do try it , you will love it too.

Ande ka Halwa.

7 eggs, beaten till frothy.
1 lit milk or 1/2 lit milk +1/2 kg khoya
1/2 cup grated coconut
1 and 1/2 cup sugar or to taste.
2 tsp cardamom powder
1 tbsp ghee.
Chopped nuts to garnish

Prepare a tray by greasing it with oil or ghee.
If you are using 1 lit milk, first reduce it by heating to half.If you are using half milk and half khoya, add them together till the khoya crumbles and mixes with the milk (it will have granules of khoya) . I used khoya , no half measures !

In a large kadai or thick bottom wok, add the ghee and beaten eggs.Stir for a while, now add the sugar and the milk. Keep stirring it on medium high heat. It will take some time to dry up, continue stirring till the mixture becomes semi dry and starts getting a nice beige colour.

Now add the coconut. Stir some more till the ghee starts leaving the sides of the kadai and the halwa gets its colour. Now add the cardamom powder and mix well.Remove from heat.Pour in the greased tray. Smooth and spread the halwa with the back of a katori or glass.Garnish with nuts and mark the halwa as you like to cut it.Allow it to cool and set ! This is a brilliant recipe . Ramadan Kareem !

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Thursday, 9 June 2016

Alu Bonda Sabudana Wala #sikandalouscuisine

Moisten sabudana in buttermilk and leave it overnight. Added to buttermilk is salt, green chilies , minced ginger and dhania leaves to soak sabudana in. I soaked overnight .

100 Grams Sabudana soaked as described above.
2-3 Tablespoons Minced Carrots - use veggies of choice.
1 Teaspoon Rai Seeds.
1 Teaspoon Ginger Minced.
1 Teaspoon Minced Green Chilies.
Dot if Hing.
Dhania Leaves.
1 Tablespoon Lemon Juice.
Next morning fluff up sabudana with a fork and set aside while you get assembling the dish.
Heat ghee , add rai seeds and when they stop spluttering add salt ,hing ,chopped ,chilies ,carrots and saute gently for 4-5 minutes.Next tip in sabudana , and gently cook till all is well incorporated - about 5 minutes. Take a taste , adjust salt , add lemon juice , add chopped dhania , mix well .At this stage you have a delicious sabudana khichri ready .
Assembling The Bonda !

4 Large potatoes , boil , cool completely , mash , add salt , chopped dhania leaves and 2 teaspoons corn flour.Mix well , take a ball , flatten to a disc as seen in the photograph , stuff with sabudana , roll over rice flour and deep fry.If the bondas dont hold , mix egg white in the potatoes or more corn flour.
This came out different and delicious , a bite on the outside melting into a superbly flavored sabudana khichri !

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Wednesday, 8 June 2016

Nargisi Kofteh #sikandalouscuisine

Was planning on making shammi kabas when it struck me that I hadn't made Nargisi Koftahs in eons , or that often so we changed course midway and came up with this delicious dish .
6-8 Eggs - Boil and Shell.

500 Grams Mutton Minced
6 Tablespoons Channa Dal.
2 Black Cardamon.
6 Crushed Green Cardamon.
2" Cinnamon Stick.
2" Ginger Smashed.
10 Cloves Garlic.
1 Medium Onion Chopped.
4-5 Green Chilies.
1/2 Teaspoon Black Pepper Corn.
1 Teaspoon Shahi Jeera.

Adding no water cook all the above in a covered wok over low heat till water that is released from keema evaporates and dal is cooked .Cool and discard Cinnamon and black Cardamon ,grind the rest to a paste.If you like a bite as I do , keep the mixture coarsely ground , or else grind this mixture to a fine paste.
Now add the ingredients below to this mixture , mixing them well in.
2 Tablespoons Hung Curd.
1 Tablespoon Ghee.
1 Egg White.
Divide the mixture into 6-8 portions , roll eggs in a little flour / maida , coat keema evenly around each egg using wet hands to get a smooth surface and even shape , fry koftahs in ghee till you get a nice medium brown texture. Set aside.
Make Gravy:
1 Large Onion Chopped.
1 Large Onion - Slice thinly , Saute till brown and make paste.
3 Large Tomatoes Pureed.
1 Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Red Chili Powder.
2 Teaspoons Dhania Powder.
1 Teaspoon Garam Masala
3-4 Green Cardamon.
3-4 Cloves/Laung
1 Tej Putta.
Heat ghee , add in cardamon , cloves and tej putta . When aromatic add chopped onions , as they turn brown add
tomatoes and all the spice except for garam masala , cook till oil separates , now add in onion paste and salt along with 2 Cups boiling water , bring to a rolling boil. Gently tip in fried koftahs , simmer uncovered for 5-7 minutes reducing the gravy to desired thickness and finally adjusting flavors .Take off heat adding garam masala and a teaspoon of ghee.

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Monday, 6 June 2016

Aloo Dimer Dalna #sikandalouscuisine ( Potato Egg Curry )

A very simple Unda Alu Tari inspired by the rustic flavors of a Pathar Jhol I made from The Bangala Rana.  I used the same base recipe essentially to come up with this simple and yum Unda Alu Tari

6 Eggs Boiled - Make slight surface cuts.
200 Grams Potatoes - Unpeeled , cut into large chunks.
1 Large Onion Sliced Thick.
1 Large Tomato Pureed.
1/2 Tablespoon Ginger Paste.
Make Paste with the 3 spice listed below:
1 Tablespoon Black Pepper - Freshly ground.
1 1/2 Tablespoons Cumin Paste.
1 Tablespoon Coriander paste.
4 Tablespoons Mustard Oil.
 Teaspoons Ghee.
2 Bay Leaves.
A few Green Chilies Slit
3-4 Cups water.
1/2 Teaspoon Sugar.
1. Heat Mustard Oil , fry potatoes till nearly done and brown - take out and set aside.
2. Reheat mustard oil , add onions , saute till limp but not colored then add tomatoes , cook till oil separates , now add back the potatoes , haldi and cook till potatoes are 90% done.
3.Tip paste along with ginger, stir , add in boiled eggs and saute 2-3 minutes to marry flavors.Now add water and salt bring to a boil , cover and cook.Let this all simmer for 2-3 minutes till you get the desired consistency .Turn off heat , add ghee.

Administrator  & Owner Sikandalous Cuisine

Sunday, 5 June 2016

Dhuli Urad Dal Kachoris #sikandalouscuisine

Recipe adapted by and large from my friend Sanjeev Kapoor's page - essentially I left out dry fruits in the stuffing as I personally like my samosas and kachoris to have a basic rustic stuffing and flavor , so avoid the ' shahi ' kind of stuff ! I also use ghee in the dough as it makes kachoris more ' khasta ' and naturally ghee adds so much flavor too.

The Dough
2 Cups Maida .
1/2 Teaspoon Soda Bi Carbonate.
1/2 Teaspoon Salt.
2 Tablespoons Oil.
2 Tablespoons Ghee.
The Filling
1/4 Cup Dhuli Urad Dal - Soak 2-3 hours , drain and grind coarsely.
2-3 Green Chilies- Mince.
1" Finely Chopped Ginger.
1/5 Teaspoon Hing.
1 Tablespoon Dhania Powder.
1 Teaspoon Cumin Powder.
1/2 Teaspoon Red Chili Powder.
1/2 Teaspoon Sauf Powder.
1/2 Teaspoon Sugar.
1 Tablespoon Lemon Juice.
2 Tablespoons Ghee.

Sift the flour, salt and soda bicarbonate together. Add oil and
​ghee , ​
mix well. Knead into a soft dough using sufficient water. Cover with a moist cloth and set aside.

Heat ghee in a kadai and add the
​ ​
ginger, green chilli, asafoetida,
​ saute a minute then add ​
​all other powders along with ground dal.​
Cook till all the moisture has dried up. Add sugar, salt and lemon juice.
​Taste and adjust.​
Divide masala into 12 portions. Divide the flour dough into 12 equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.

Place a portion of stuffing in the center and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.
​ Delicious !​

Administrator  & Owner Sikandalous Cuisine

Saturday, 4 June 2016

YumYumCha Cyber Hub #sikandalouscuisine

After a quick drink at the buzzing Farzi Cafe we headed to the newly opened Yum Yum Cha in Cyber Hub , Gurugram. There is a big crowd waiting for their tables happily shooting selfies capturing the giant Origami instillation outside the restaurant .You walk in and are hit by ' happiness ' and cannot but help smile at all the colorful origami hanging from the ceilings , on the walls - depicting sense of Ocean World and Noah's Arc. ..beautifully plated food seen all over set the benchmark high for a fabulous meal - I expect nothing short of that from Varun and Prathna Tuli , nor do they ever disappoint.
We went through the works it seems - The freshest Himachi Jalapeno Sashimi and Salmon Nilgiri went down beautifully with their Fun Bottles , a super nice Fresh Lime drink and a tad too sweet Water Melon . You also must try their Volcano Sushi Roll and the New Delhi Sushi Rolls-delicious stuff.Dim Sum Chicken & Chili Oil along with Dim Sum Prawn & Yellow Curry came with a punch and hit all the right spots.
 A must must order is the Mushroom and Avo Salad , loved it. Duck Pizza and Tuna and Truffle Pizza were next , Tuna Pizza gets a big thumbs up from me . Yes we ate more - A perfect Yellow Curry with brilliantly fried Calamari and Prawns - aromatic and delicious while the Three Pepper with Pork was full on flavor -everything was really perfect oncluding our last bite - their famous Coconut and Jaggery Mochi Ice Cream .

Top Chef Award winner  Chef Lok Prasad Subba proudly oversaw each work of art that was perfectly cooked and plated in his buzzing kitchen , which incidentally is almost as large as the 48 seater restaurant . Rahul Sikka my friend from an earlier job personally was serving customers and ensured the super service which was seamless and well informed .
Varun and Prathna have worked hard with this brand , and I see how beautifully the concept of YumYumCha has evolved , lovingly nurtured by this fabulous couple ! I now no longer have to head to my favorite and India's best Mall Select CityWalk to enjoy the brilliance of Yum Yum Cha !
Founding Member ,Delhi Gourmet Club
​ ​
Director, Asian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine
​ #sikandalouscuisine​

Wednesday, 1 June 2016

Restaurant Review - Sanadige - Once is never enough ‪#‎sikandalouscuisine‬

Like a faithful fan I headed back to Sanadige for my 6th or 1000th meal , I have lost count , but not lost that hunger to head back for more ! This visit was thanks to Promilaa and Anurag , I wanted them to try out Delhi's newest star and I hope they loved the experience too - I know Anamika did.

This visit was an eyeopener of sorts - we did a large number of vegetarian dishes for a change, thanks to Manjula & Rajesh Natarajan which turned out to be a tasting of many a delicious dishes . Manjula specially loved the paneer.

Paneer Ghee Roast , Mushroom Pepper Fry and Baby Corn with Butter Pepper Garlic and Curry Leaves were delicious. Yum actually.I loved the Drumstick Pulimuchi which came in the mains.The vegetable stew I didn't like.

Non Vegetarian stars were Mamsa Pepper Fry - Boneless Tender Lamb , Kori Da Ghee Roast -Slow roasted chicken and Pomfret Masala was delicious too.Prawn Gassy was average . The most delectable Elaneer Payasam was a perfect way to end the meal .

I head back in 4 days and promise not to make my nth post on this delicious restaurant - or maybe will just be tempted to share again