Tuesday, 30 August 2016

Nepali Kukhura ( Chicken ) Bhutwa #sikandalouscuisine

Another gem from Nepal , make this dry and spicy - and hey , you can never have enough oil in here . Sorry for the messy pic , it was taken on the table at dinner time .

400 Grams Chicken ( Boneless )
1 Small Onion
3-5 Dry Red Chilies.
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1/4th Teaspoon Methi Seeds
1 Tablespoons Dhania Powder
1.5 Teaspoons Red Chili Powder. ( color )
1/2 teaspoon Timur  ( ground to a  paste If you can get hold of this superb herb )
2 Black Cardamon.
About 150 -175 Ml Mustard Oil ( Never can be too little oil ! )

Cut chicken into small size pieces .I would normally use chicken on the bone and cut into small pieces , but when entertaining I go with boneless.

Smoke the mustard oil , add cardamon, once it crackle throw in the methi seeds ( they will get dark in a few seconds ) and immediately add in dried red chilies and onions .When onions are almost dark brown add chicken and salt . The salt will seal the meat and the juices within .Cook covered till all water that chicken leaves out dries.
Uncover wok and 'Bhuno' ( wok fry ) the chicken on a medium high flame for 8-10 minutes till it changes color and gets a bit dark , bhuno well scraping the bottom and evenly cooking the chicken .

Meanwhile mix the garlic , ginger and dhania powder in enough water to make a flowing paste . Tilt the wok to a side to get the oil to one side into which you pour the paste . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the chicken , add the red chilli powder and cook covered over low heat till the oil separates .When chicken is nicely cooked add timur  if you are using .

Bhuno it well - that is the trick in this version as I dry up all the water and ensure that the masala is nicely wrapped around each piece .You can never have enough oil in this dish as you can see in the pic ! This is delicious !

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Friday, 26 August 2016

Dum Alu #sikandalouscuisine

Another gem of a recipe from KASHMIRI COOKING by K.P Dar . I think I maybe addicted to Kashmiri food now , thanks to all the gems Monica Gupta has been sharing over the years !

1 Kg Potatoes - Medium Sized.
250 Grams Mustard Oil ( Can use white Oil, but MO preferred  ).
150 Grams Ghee.
Salt To Taste.
A pinch of Hing.
4 Pieces Laung.
1 Teaspoon Jeera.
2 Green Chilies Minced ( Adjust ).
1 Teaspoon Kashmiri Red Chili Powder.
2 Teaspoons Dgania Powder.
1" Crushed Ginger.
1 Teaspoon Sonth Powder.
1 Teaspoon Sugar.
1 Heaped Teaspoon Garam Masala.
125 Grams Whipped Curd.
Dhania Greens For Garnish.

Boil potatoes till just about done , keep a little under cooked .Cool and peel.Heat mustard oil , lightly and evenly fry potatoes till evenly lightly brown. Remove potatoes and set aside .

​In another wok heat ghee , add lung , chilies , jeera and hing , stir and then add potatoes  and after a minute add salt , chilli powder.Stir another minute , now add 2 cups water.

Bring to boil , add ginger south and sugar and simmer for 1-2 minutes . Now add in whisked curd and garam masala . Cook covered on low till ​all the water evaporates and ghee appears on the surface .Garnish with dhania greens and serve . Drooliciously delicious !

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Monday, 22 August 2016

Salmon Baked with Thyme #sikandalouscuisine

2 Fillets Salmon - 300 Grams Each
1 Tablespoons Olive Oil.
1 Tablespoon Butter.1 Tablespoon fresh thyme / Use any herb even dried.
1 Heaped Teaspoons lemon zest.
Salt and freshly ground Black Pepper
4-6 Thin Lemon Slices.

  1. Mix butter,oil,lemon zest , salt and pepper along with thyme and apply generously on the fish fillets, set aside for 10-20 minutes for flavours to meld.Place lemon slices on a pan , the fish on top of them and a slice or two of lemon on each fillet.Now you either pan fry 3 minutes on each side or bake at 180C for 12-14 minutes till done. , which is what I did adding a small potato cut in half to the pan.
  2. While salmon was baking I plunged green peas and cherry tomatoes in boiling water to which a bit of sugar was added and took them out after a minute.During the last 2 minutes of baking I placed peas and cherry tomatoes in the pan , allowing them to take in the juices  before taking out the pan .Flaky and delicious.

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Tuna Salad #sikandalouscuisine

A brilliant salad , use canned fish , in which case wash in a strainer to get rid of brine , or use freshly steamed fish cooled and flaked . Both ways you end up with a delicious salad which is also a great filling / topping  for a sandwich . I used a can of tuna here.

Again there is no recipe as such . I used cherry tomatoes , leek , red and yellow peppers alone with fresh basil.Keep your vegetable proportion approximately 1:3 with fish and use a dressing of your choice . I used a blend of Veeba Thousand Islands and Ranch Dressing . 

Your vegetables  should be sliced / cut  reasonably small. Simply mix the vegetables with Tuna , gently fork in the dressing , you want to leave the salad light and flaky and not pasty . Taste and adjust flavours by adding in more dressing as needed. Decorate the salad as needed , I had some salmon roe which I used with herbs.Serve chilled.

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Monday, 15 August 2016

Tari Wala Chicken #sikandalouscuisine​

1 Chicken 800 grams-1kg - Cut to size
​ , make slits and marinate in 1 tablespoon ginger paste and 1 tablespoon curd for 30 minutes.​
4 Tablespoons Ghee.
2 Onions - Sliced.
3 Tomatoes - Pureed.
​1 Teaspoon Ajwain.​
1 Tablespoon Garlic Paste.
Green Chili Paste ( Optional ).
​2 Teaspoons Kashmiri​
 Chili Powder ( color ).

Spice Mix - in a bit of ghee roast , don't burn , cool and grind to a powder
10-12 Black Pepper.
4 Cloves.
1 Teaspoon Jeera.
3 - 4 Green Cardamons .

Heat ghee , add 
​ajwain , when aromatic add a 1/2 teaspoon of Kashmiri mirchi powder ( will set base for color ) and onions ,cook till onions loose shape and are light
ly coloured . Now  increase heat and add in ​
the chicken 
​, bhuno  for about 
10 minutes
​ to sear well
​then reduce heat ​
 cook covered slowly extracting all the juices.

Next add the tomato puree , 
 paste along with salt and haldi . I also add green chili paste.Cook 10 minutes till oil separates . Now add  
​balance Kashmiri​
 red chili powder and the ground spice.Cook covered till chicken is done.Maybe another 7-10 minutes.Towards the end add hot water to get the desired gravy. 
​Take off adding a teaspoon of ghee. This comes out delicious.​

Sunday, 14 August 2016

Methi Chaman #sikandalouscuisine

​ver since I bought KASHMIR COOKING  by K.P Dar my love affair with Kashmiri Pandit Cuisine has Blossomed ! Now I cook from this book at least once a week and am in love with the vegetarian recipes I have tried out . Methi Chaman is one such gem . K P Dar's recipe doesn't contain an palak to balance out bitterness of methi , and I followed the recipe and it tasted fantastic .

50 Grams Fresh Methi or 25 Grams Kasoori Methi .
500 Grams Paneer.
150 Grams Ghee.
4 Pieces Laung.
1/2 Teaspoon Jeera.
1/2 Teaspoon Haldi.
1/2 Teaspoon Sonth Powder.
Green Chilies Minced.
​1 Heaped Teaspoon Kashmiri Chili Powder ( color )
​1" Ginger Crushed ( I used 1 teaspoon Ginger Paste ).
1/2 Teaspoon Garam Masala​.

Grind Methi on sil butta and set aside.
Cut Paneer in 1" size pieces and fry till light brown.
In remaining ghee splutter hing , lung and jeera , then add methi and cook till it emits its strong flavours.4-5 minutes.
I splashed some water and added in add all the masalas leaving garam masala for the end .
Once masalas cooked 30 seconds or so add 1.5 cups water , bring to a boil , as it begins to thicken add fried paneer , cook covered on low for 4-5 minutes. Take off heat adding garam masala and dhania greens.

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Friday, 12 August 2016

Classic Tiramisu #sikandalous cuisine

This recipe is from Epicurious a website I respect and often refer to or browse for pleasure , the recipe is by chef Gianni Scappin . A light and delicious dessert , this is a real party pleaser and is very easy to make .

The recipe and information shared is all from the net . Marsala Wine is traditionally used in this recipe , however its frequently substituted with coffee liquors , dark rum , chocolate based liquors etc . I have used Tia Maria. Mascarpone Cheese is locally made by Flanders and others , Ladyfingers used here too are available in stores like Natures Basket / Modern Bazaar etc.

Ladyfingers (originally called savoiardi) are light and sweet sponge cakes roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert.

6 Large Eggs Yolks - Room Temperature.
1/2 Cup Sugar .
16 Ounces Mascarpone Cheese.
4 Large Egg Whites.
60 Ml Tia Maria - Optional.
12-14 Ladyfingers.
1 1/2 Cups Strong Black Coffee.
Unsweetened Cocoa Powder For Garnish.

1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.

  1. 2.  In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
  2. 3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual ladyfinger in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
  3. 4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.
​ ​

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Wednesday, 10 August 2016

Salad Days- A bowlful of deliciousness ‪#‎sikandalouscuisine‬

Why don't I eat this healthy more often ! It took me a few minutes to put together this beautiful salad , I hope to make most lunches like this from now onwards . I also managed to use up half a packet of mushrooms and two halves of yellow and red bell peppers that were unused and looked like they would be in a soup- no pun !
10 Button Mushrooms - Slice thick.
1/2 Red Bell Pepper.
1/2 Yellow Bell Pepper.
1/2 Tomato.
Smoked Chicken Pieces - Thanks to Lionfresh !
1/2 Teaspoon Crushed Black Pepper.
5-7 Cloves Garlic.
1 Teaspoon Minced Garlic.
1 Teaspoon Olive Oil.
Veeba Ranch Dressing
Salad Greens.
Feta Cheese.
1. Heat oil , add black pepper and minced garlic , increase heat to maximum , tip in mushrooms , toss one minute, add salt , take off heat leaving everything half cooked and with a crunch , at this stage add in chicken if using .
2. You can leave your Vegetables raw , or as I did , Cut peppers , add olive oil , whole garlic and then cook covered 2-3 minutes just to soften them and warm up their juices.Take off heat , add chopped tomatoes. Set aside.
3. Mix mushrooms ,chicken and peppers , leave to chill as you get busy assembling the salad.
4. Toss salad greens with Ranch Dressing , lay on the plate , place chicken ,mushrooms and peppers on the leaves. Randomly add Feta if using and you are all set with this delicious plateful of a riot of flavours and colours !
It took me longer to write the recipe out than it did to make the salad.
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Sunday, 7 August 2016

Eggplant Omelete / Kukuye Bademjan #sikandalouscuisine

I saw this recipe in Salma Husain's The Emperor's Table - The Art of Mughal Cuisine and was totally intrigued by it . Some online reading and I adapted the recipe taking reference from the net as well . Here I am adding Salma Ji's recipe with my adaptions from Najmieh Batmanglij recipe of the same dish .This is an Irani recipe I believe and is eaten with curd .

500 Grams Eggplant.
6 Eggs.
2 Spring Onions Chopped.
1 Tablespoon Flour ( Not in recipe ).
1/2 Teaspoon Baking Powder ( Not in recipe ).
1/2 Teaspoon Garlic Paste ( Not in recipe ).
1 Tablespoon Parsley ( Not in recipe ).
Juice of 1 Lemon ( Not in recipe ).

Heat eggplant in a pan and cook till soft with some ghee.Cool and mash to pulp.
Lightly brown onions and garlic , mix into mashed eggplant.
Beat eggs adding all ingredients and bake at 170C till firmly set - 12-15 minutes , or cook in a pan as you would a regular omelette . This was delicious !

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Wednesday, 3 August 2016

Oat Sprouts Khichri #sikandalouscuisine

Thank you Rajeswar Mohanty for inspiring my breakfast today ! You used sprouts which was a great touch and here is my take on your dish with a few changes.

1 Cup Quaker Oats.
1/2 Cup Uncooked Sprouted Dal.
1 Teaspoon Rai.
2 Green Chilies Diced.
1 Tablespoon Ginger Chopped.
Curry Leaves.
1/2 Teaspoon Toor Dal.
A Pinch of Hing.
1/2 Onion Chopped.
1/2 Tomato Chopped.
6 Tablespoons Assorted Chopped Vegetables.
4+2 Tablespoons Dhania Greens
Lemon Juice To Taste.

Heat ghee , splutter toor dal for 10 seconds then add rai seeds. Once they stop jumping all over add ginger , curry leaves , hing and green Chilies. Then add onions and tomatoes , let them soften for 3-4 minutes, Now add salt and the vegetables , once 50% cooked , add in oats ,sauté 2-3 minutes.

Add in enough hot water to get the consistency you need - cook 4-5 minutes till oats are done.Turn off the flame and tip in sprouts along with 4 Tablespoons dhania greens.The heat of the dish will cook sprouts leaving a bite. Also add a teaspoon of ghee. Squeeze in lemon juice to taste and adjust flavours.It's up to you , make this soupy or dryer ... either ways a delicious winner !

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 — at Sikandalous Kiitchen.

Tuesday, 2 August 2016

Geela kurmura #sikandalouscuisine

Nisha Mehak you are a STAR and your aunt who taught you this is a SUPERSTAR ! What a delicious recipe ! I was apprehensive how it would work , but boy , did it work perfectly ! 
I am posting Nisha's recipe below . I made small changes . I added lemon juice into the masala before adding the soaked rice , that way the flavours spread evenly. I also added in a fistful of Hara Dhania into the masala to bring out those flavours too . I avoided Haldi .

My aunt taught Me this dish,it is very similar to poha yet it has its own flavor,a different and a very quick breakfast option 
Two big bowls of kurmura or puffed rice...washed and soaked in water for 2-3 minutes and then drained and topped with turmeric powder and red chilli powder
1 onion chopped
1 tomato chopped
Curry leaves
2-3 green chillies
1 tablespoon peanuts
Little hing
Salt,as per taste
1/2 spoon sugar
1 spoon Oil
Corriander for garnish
1 spoon Lime juice
Heat the oil in a kadai....add rai,jeera,hing,curry leaves,green chillies,peanuts and cook for a minute then add onion and tomato...add salt ,sugar and cook covered on sim for another 2-3 minutes then add the geela kurmura...give it a quick mix and cover it and cook for 2-3 minutes add the lime juice and mix now add coriander leaves for garnish and enjoy

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