Casa Aguada , Goa

12/08/2021

Some much needed pampering at by none other than the best !
I wonder why men get all coy about admitting to some pampering - men's cosmetic industry is as large as women's today ... So get out there , and share what you do too !

05/08/2021

Oh teree ki Lucknow Girls surfaces in a 2 year old video ... Among other stuff protesting against the color of the gate a😂😂

28/06/2020

Theeram - A Review
This has been one of the best regional meals I have eaten in Mumbai. The ultimate Kerala food !
Theeram which means ' shore ' as in sea shore - A hidden gem that I discovered thanks to my friend and awesome chef Sandeep Sreedharan whose eyes & palate I have discovered many a hidden gems in Mumbai . It's become a ritual with us , on my departure Sandeep meets me at Taj Lands End , and we go for an early lunch to some place special - always a discovery for me ....and then he drops me off at the airport - now you know why I love coming to Mumbai even more !
Theeram was my Mumbai treat - A quaint Kerala eatery - 20 odd seater where you find keralites queueing up for a plate or taking home delivery of their food. We started with Puttu and a Veg Kerala Curry which was followed by a traditional Unlimited Kerala Non Veg Thali served on a banana leaf for a princely sum of Rs 70 ! Loved the Avial the most amongst the 4 veggies served , Sambar was very different , and delicious . Fish Curry the ultimate treat - no pieces but loads of flavosome curry.
Buckets of buttermilk to wash it all down as we went through the fish course of Fried Pear Fish and Sardines to come to the ultimate Kizhi Biryani or Malabar Dum Biryani . I think a final dum was given in the banana leaf it came tied up in - and this wasnt about just presentation - you could get leaf flavors in all the aromas that wafted out as we opened the potli - The flavors were amazing , subtle and incredibly delicious , the price - Rs 100 /- two chicken pieces and a boiled egg within !
Theeram is a must must do for Kerala food fans - here it's all about authenticity , brilliant service and an amazing experience . I cant thank Sandeep enough for this discovery and I hope you all head here too . The facebook link is attached below for details .
https://www.facebook.com/Theeram-1052575201442753/

Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sika

24/06/2020

Mouri diye Mangsho
Recipe Credits Imon
This mutton tastes best a day old .Flavours of fennel and green chillies blend in and mellow beautifully.
Ingredients:
1 Kg Mutton - it is better if the pieces are small.
2 Potatoes - Cut in bite size.
2 Onions - Fried on low flame till the raw smell goes and then make a paste - not to be browned.
2 Teaspoons Freshly Ground Ginger Paste.
7-8 Green chilli - Make Paste
3 Tablespoon Fennel - Make paste.
2 Tablespoons Curd.
1/2 Cup Fresh Cream.
1 Teaspoon Fennel seeds - Lightly pound.
1-2 Bay leaves.
Salt
Mustard oil
Method:
1. Marinate the mutton in curd, fresh cream, 2 teaspoons green chili paste and salt for at least an hour , I kept 3-4 hours.
2. To a wok add mustard oil and fry the potatoes till golden , keep aside. Add some more oil and splutter fennel seeds and bay leaf , when aromatic tip in onions. Saute for around 2-3 minutes , you are not looking to brown your onions.
3. At this stage mutton along with the marinade is added in , saute 5-7 minutes and then ginger and half fennel paste are added in along with green chilli paste.
4. Cover and cook on low-medium flame till the mutton releases its juices. Once the juices are released, open the lid and cook till the oil releases.
5. Lastly add the rest of the fennel paste and cook till done either in the wok or under pressure adding water as needed. Before serving a dollop of ghee to the dish is a great idea
Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
Follow Me on Instagram https://www.instagram.com/atul_sikand/

26/05/2020

08/04/2020

Macaroni Dil Khush

Sikandalous Cuisine crossed 38000 members today and what better way to celebrate other than with some crazy ChatPatta fooD ? We junked the rules let our imagination go wild and ended up with a very satisfying MACARONI DIL KHUSH !

No fixed recipe or ingredients , go with what's at hand and cater to your taste buds. We made 1Kg macaroni , recipe for 2 cups shared.
2 Cups Macaroni - boiled al dente.
1 Cup Milk.
1 Cup Hot Water.
1 Tablespoon Butter.
1 Tablespoon Oil.
2 Maggi Soup Cubes.
Britannia Cheese To Taste.
2 Teaspoons Bolst's Hot Curry Powder - Sambar powder would be perfect !
Chilli Powder.
Dried Herbs.
3 Tomatoes Chopped.
1 Onion Chopped.
10 Cloves Garlic Chopped.
Green Chillies.
Herbs.
Salt.
1. Boil macaroni is plenty of water to which 1 teaspoon oil and salt is added , drain , reserve the water.
2. Saute tomatoes onions chillies , garlic together add in chopped veggies if you like , season.
3. Heat oil and butter , add maida and cook a minute , slowly build up the sauce adding milk , allow it to thicken , add in macaroni water and soup cubes , mix .
4. As white sauce thickens tip in all masalas , grated cheese , allow it to gently bubble. Taste , flavours should be on higher side.
5. When ready to eat slide in boiled macaroni , mix and simmer 2 minutes adjusting consistency with more milk / water and flavours too.
Macaroni Dil Khush seriously makes the dil very khush ! Go for it guys !

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

06/04/2020

Soft Whole Wheat Bread
Recipe Credits Bakingamoment
475 Grams / 3 & 3/4 Cups Whole Wheat Flour - May need more.
1.5 Cups Warm Water.
1 Packet / 7 Grams / 2 Teaspoons Dry Yeast.
85 Grams / 1/4 Cup Honey
3 Tablespoons Butter.
1/4 Teaspoon Salt.
Place warm water in a bowl , sprinkle yeast , set aside a few minutes till its frothy then add in butter and honey.
Add in 2 cups of flour till its moistened beating on medium for 3 minutes , and slowly add the rest of the flour until dough pulls away clean from the sides of the bowl. You may need to add in a another 1/4 to 1/2 cup flour and knead for another 5-7 minutes till your dough is smooth and elastic.
Place dough in a greased bowl lightly covering it with plastic / damp cloth for 45 minutes till it rises and doubles , this time will vary according to the weather.
Meanwhile prepare a 9X5 loaf pan lightly oiling it . When dough has risen punch it and shape it into a loaf placing it in the prepared pan , covering again. Wait another 35-45 minutes for it to rise.
Brush the surface of your loaf with milk , sprinkle seed / oats if you like and bake at 350F / 175C for 40-45 minutes or until loaf sounds hollow when tapped.

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

04/04/2020

Solar Baked Potato Almond Flour Bread
OR Preheat Oven 180 C Bake 35-40 Minutes*
Loaf Tin 20 X 10 cm Loaf Tin
Prepared.
50 Grams Rolled Oats.
1 Teaspoon Herbs - I used chopped rosemary leaves.
1 Heaped Teaspoon Garlic Paste.
50 Grams Pumpkin Seeds.
2 Teaspoons Caraway Seeds / Shahi Jeera.
2 Teaspoons Nigella Seeds / Kilonji
150 Grams Almond Flour.
50 Grams Wholemeal Flour - I used Whole Wheat Flour or Atta.
1 Teaspoon Baking Powder.
1 Teaspoon Baking Soda.
2 Large Eggs.
80 Ml Sunflower Oil.
1 Tablespoon Honey.
80 Grams Cream.
100 Grams Cheese - Finely Grated.
200 Grams Boiled Coarsely Mashed Potatoes
Salt .
Baking:
1. Mix oats , thyme , nigella , caraway and pumpkin seeds in a bowl , set aside.
2. Mix flours and baking powder along with baking soda in a separate bowl , mix to ariate. Add potatoes and the oats mixture.
3. In a separate bowl whisk eggs , garlic paste , cheese , oil and cream , pour over the flour mixture and combine well , use hands or spatula .
4. Pour mixture in the prepared loaf tin , sprinkle reserved oats and seeds mixture on top and bake for 40 minutes uncovered , test , cover with foil and bake another 20 minutes or depending upon your oven.

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

02/04/2020

Tamatar Aur Kaddu Beej Ki Chutney

This yum chutney was made by my help and son by other parents Gautam Kunwar - totally his initiative - this is an outstanding chutney . The best part was he sun dried kaddu seeds at home which often get discarded when cooking kaddu.

250 Grams Tomatoes.

40-50 Grams Pumpkin Seeds.

1 Teaspoon Garlic Paste.

1/2 Teaspoon Adrak Paste.

4 Green Chillies.

Salt.

Juice of 1 lemon - Added after chutney is made.

Bhuno / roast tomatoes till charred on a tawa . Roast pumpkin seeds on a tawa . Grind all ingredients together to a chutney , add lemon juice and adjust flavours . Delicious - I ate the first round with plain boiled rice and the next with alu roti !

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

02/04/2020

Rustic Atta Besan Biskut
Preheat Oven 180 C - Bake 15-17 minutes
We all have " accidents " in the kitchen - undercooked / overcooked / Burnt ! Well my desi atta besan biscuits were a mix of baked and a bit over baked. While these biskuts won't win any biskut beauty contest trust me they tasted awesome .
1 Cup Atta.
2 Tablespoons Besan
20 Almonds Coarsely Chopped - Optional.
60-70 Grams Grated Jaggery / Gur.
40 + 40 Grams Chilled Butter and Ghee - You can use both or either.
3-4 Tablespoons Milk - If needed.
1/2 Teaspoon Elaichi / cardamom Powder.
Pinch of Crushed Black Peppercorn.
Mix besan and atta add in spice and using your finger and thumbs work in butter and ghee to get a breadcrumb consistency . Next add jaggery and almonds if using and bring together the mixture , you aren't making atta for roti so no kneading , just bring it all together.
Try forming small balls , if they hold well and good , if not add in milk and make balls. You can lightly flatten them or leave them as they are and set them to bake.
I overbaked mine -17 minutes , I guess the perfect even look would be 15 minutes. However I think I would stick with 17 minutes as I loved that caramelized flavour.

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