Monday, 18 December 2017

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I have seen this dish made to look RED in color like the sunset and it always leaves me baffled as to how a batter fried prawn could look red ! There is also confusion on the flour - my friend and superchef Sanjeev Kapoor uses besan which my Maharashtrian friends tell me isnt correct and rice flour is used. Here is my adaption .
250-300 Grams Prawns
3-4 Tablespoons Rice Flour.

Make Thick Batter:
1 Teaspoon Ginger paste .
1 Teespoon Garlic paste .
1/2 Teaspoon Garam Masala
1 Heaped Teaspoon Red chili powder .
1/3 Teaspoon Thymol / Ajwain seeds .
Juice of one lemon .
1 Tablespoon Dhania Chopped.
Salt to taste
2 Tablespoons Water.
Marinade the prawns in the batter for 15 minutes.

Method:
1.Dust marinated batter coated prawns in rice flour and deep fry for 2-3 minutes , till done . Your dish is ready to serve.

The Twist :
1 Large Onion chopped .
3-4 Tablespoons chopped Garlic .
8-10 Whole dried Red Chilies .
Lots of Curry Leaves .

Heat 1 tablespoon oil ,curry leaves for 30 seconds along whole chillies then tip in onion and garlic until they are translucent . At this stage Introduce all the prawns back , mix , cook another minute to blend flavours .

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
Follow Me on Instagram https://www.instagram.com/atul_sikand/

Saturday, 16 December 2017

Eggs in Smoky Spicy Green Sauce #sikandalouscuisine


I am not a big fan of capscicum so was a bit apprehensive about the outcome , but trust me , the aromas and flavors here are mindblowingly delicious . This sauce / chutney is very versatile and can used in many ways . Here is how I used mine , though my original intention was to eat it with alu tikkies, I got lazy and boiled eggs instead ! 
Recipe inspired by a post in NYTimes.

2 Capscicum.
2 Green Jalapeno / Achar Fat Chilies.
5-7 Cloves Garlic.
1/2 " Ginger Grated.
1/2 Cup Chopped Dhania.
1 Sprig Mint Leaves- Optional.
2 Pitted dates.
2 Teaspoons Olive Oil 

​1. Lightly oil whole Shimla Mirch / Capscicum ​and roast on fire like you do baingans for bhartha.Keep some chard skin on , discard the seeds.
​2. In a pan add olive oil , make a slit in the jalapeno / chilies and char them . Retain the seeds of one if you like some chili , I did.Also add whole garlic cloves and grated ginger to the pan ,char the garlic .
3. Blend together all ingredients - ​to a coarse sauce.
4. Add 1/4 cup water to the sauce , bring to a gentle simmer and turn off the heat - no cooking .

Great as a chutney , a topping or in a sandwich . The flavors are different and fingerlicking good.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 


Quinoa & Ramdana Date Walnut Cake #sikandalouscuisine


Recipe inspired from Nandita Amin aunts recipe of a walnut and date cake . The result was yum . However more than the taste , I am thrilled to have used alternative flours to bake for the first time . This was a big learning too.

A bit Less Than 1 Cup Walnuts -  Broken in to pieces by hand, small
A bit Less Than 1 Cup Dates -Make sure you use soft, plump dates, not dry.
1/4 Cup Fresh Orange Juice
1 Heaped Teaspoon Orange Zest.
1/2 Cup Lightly Roasted Ramdana / Amaranth Powdered To Flour Consistency.
1/2 Cup Lightly Roasted Uncooked Quinoa Powdered To Flour Consistency.
3/4th Teaspoon Baking Soda.
3/4th Teaspoon Baking Powder.
1/4 Cup Oil.
3 Tablespoons Butter.
1/2 Cup Milk- you may need more to get batter consistency.
1 Large Egg.
1/3 Cup Grated Gur/Jaggery.

1.Beat butter and jaggery till creamy on medium speed.
2.Add 1 egg and orange peel .
3.Add flours and milk and orange juice alternatively, gently mixing after each addition 
4. Mix oil and dates and blend lightly.5. Blend in date mixture to the batter , mix well under medium speed. 
6. Lightly dust walnuts in flour and mix into the batter.
7. Pour into a greased baking pan and bake at 165 C for 35-40 minutes or until done. To test doneness  insert a toothpick It should come out clean.
Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Thursday, 14 December 2017

Chicken Ghee Roast #sikandalouscuisine


This recipe is inspired by many chicken ghee roast recipes I have seen posted on Sikandalous Cuisine , and a youtube by Masala Hut . The chicken came out delicious.

1 Kg Chicken - Cut into 14 pieces making gashes.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
3-4 Tablespoons Ghee.
1 Teaspoon Haldi.
Lemon Juice - Optional.
2 Tablespoons Thick Curd.
1 Teaspoon Kashmiri Mirch Powder.

Make Paste after Roasting :
2-3 Dried Kashmiri Red Chilies.
1 Tablespoon Fennel Seeds.
1 Tablespoon Dhania Seeds.
1/2 Tablespoon Black Peppercorn.
1 Tablespoon Jeera.
5-6 Cloves / Laung.
1" Cinnamon.
3-4 Green Cardamon.

​1. Heat Ghee , add ginger garlic paste , saute , add haldi and kashmiri mirchi powder. When ginger garlic loose the raw smell add chicken , sprinkle salt and bhuno till half done- cooking covered​ for most of the time.No water is added.

2. Dry roast all ingredients mentioned for paste , adding 4-5 tablespoons water  blend to a smooth paste  to which you then add the curd.

3. To the half done chicken , add the paste , cook covered till chicken is done. You may add 1/2 cup water if you want a slight gravy. Taste and adjust flavors and decide if you need lemon juice to bring the dish together .
Finger licking delicious !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Wednesday, 13 December 2017

Sikandalous Amla Pickle #sikandalouscuisine


Inspired by the delicious SAUNFIYAN AMLA made by my good buddy Chef Abhishek -which I had made and posted too , here is a masaledar sikandalous amla pickle.
Ingredients :
2 Kg Grams Amla.
200 Ml Mustard oil.
8-10 Green Chilies.
Salt to taste.2 Teaspoon Turmeric - I used grated fresh haldi - lots of it.
Lightly Pound Masala :
2 Tablespoon Black Mustard Seeds.
1 Tablespoon Jeera.
2 Tablespoons Sauf.
1-2 Tablespoon Black Pepper Corn.
Method :
Boil Amla in water for about 5-6 minutes or pressure cook it for 1 whistle .Take off the heat , cool down. Remove the seeds , Amla shall be easily be parted into 2 parts.
Take a pan , heat mustard oil , alternately use sunflower oil , once medium hot , add pounded masala , when aromatic add cut green chili , you can add whole chillies and remover later or add chopped.Put boiled Amla , season with salt & sprinkle turmeric.Cook in slow flames for another 10 Mins .Toss & turn & Just play around.
Your “Sikandalous Amla Pickle ” is ready to tingle your palate.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Friday, 8 December 2017

Paneer Lababdar #sikandalouscuisine


500 Grams Paneer
80-100 Grams Cream.
Generous Pinch Kasoori Methe​

Paste Ingredients:​
350 Grams Onions - Chop.
1.5 " Ginger - Chopped.
2 Teaspoons Garlic Paste​.
​15 Almonds - Soaked in Hot water for 30 minutes , peeled.
Green Chilies To Taste.
1" Cinnamon.
4 Green Cardamom.
4-5 Laung.
1 Teaspoon Jeera.
1/2 Teaspoon Ajwain.
300 Grams Tomato Puree.
1 Teaspoon Haldi Powder.
1 Teaspoon Red Chili Powder- For color.

 1. ​Heat ghee ,add jeera , ajwain ,laung , cinnamon and cardamom , when aromatic add onions and saute onions till light brown , then add the rest of the ingredients listed under Paste Ingredients and cook till onions are a golden brown and tomatoes done . Discard cinnamon , cool and make a paste.

2.Heat some more ghee , lightly saute paneer , don't color , then add the paste along with salt . Cook for a good 10 minutes or so , adding splashes of water if needed.

3. Add kasoori methi and the cream , gently cook for 2-3 minutes and adjust flavors.


Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Wednesday, 6 December 2017

Eggs & Avo #sikandalouscuisine


If you love eggs you will love this , and if you love avocado , then this is your big O moment - double bonus and all ! I cant claim credit for this - I first ate this at a superb restaurant called Perch and  fell in love with it , hence the share .

Essentially you make a guacamole of sorts , toast some bread , generously top it with guacamole , then a fried egg - runny even better.

Guacamole - Make this Mexican dip smooth or chunky - balance the ingredients as per taste - its your dip , adapt !

1 Avocado - Peel , remove seed , chop.
Half the amount of tomato - Remove seeds and chop.
1 Tablespoon Or Two Chopped Onion.
1-2 Garlic Cloves Chopped.
Lemon Juice To Taste.
Green Dhania
Chopped Green Chilies .
Salt
Mix it all - serve this delicious dip with tortilla chips , or as I did for breakfast - with eggs !

Enjoy !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 

Tuesday, 5 December 2017

Malvani Pomfret Curry #sikandalouscuisine.


Thank you Aruna Misra , not just for the lovely recipe but for sending me the Malwani Masala too - you spiced up life deliciously for me !
This is my feedback to Malvani Pomfret Curry- by and large sticking with the original recipe.. This was fingerlicking good !
300 Grams Sole Boneless Fillets - Cut to size. Apply some haldi, salt and Malvani masala. Marinate for 30 mins , and lightly saute.
Step 1.
Soak 2 kocam, 2 star anise and 10 tirphal in half a cup of warm water for 30 mins.
Step 2.
Grind finely together Masala :
1 Tablespoon Dhania Seeds.
1/2 inch Ginger.
1 Medium Onion.
3 Red Chilies.
1/2 Tablespoon Soaked Rice.
7-8 Peppercorns.
Half a cup of fresh coconut.
Step 3.
In a kadhai heat oil.
Add 1 small sliced onion sliced.
1/2" Sliced Ginger.
sauté till soft. Now add the masala and cook till you see oil then add kokum, tirphal and star anise along with the water. Also add few green chillies and bring to a rolling boil on medium heat , allow flavors to marry & develop.
Now add in some coconut milk to taste , then the fish.Simmer for 5 to 7 mins.

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
Follow Me on Instagram https://www.instagram.com/atul_sikand/