Fruit, Vanilla Custard with Shrewsbury Biscuit
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Sesame Chicken Sesame Chicken Recipe: Sanjay Hingorani Ingredients: 300gms Boneless Chicken breast - cubed - marinate in 3 tbsp Soy Sauce (Can add baby potaoes / tofu or paneer for Veg version) 2 large capsicums - cut long 7-8 cloves of garlic 2 large sprigs of sping onions - cut long 10-12 Green chilies - whole / clipped 2 tbsp rice wine vinegar / regular vinegar 5 tbsp Soya Sauce 5 tbsp Seasme - lightly toasted on the tava 2 tbsp honey 1 tbsp corn flour mix in some water Method: Fry the garlic and green chilies for 2 mins. Add the marinated chicken and fry for 5 mins. Add the capsicum and spring onions 2 mins. Add the vinegar and some more soy sauce and the honey. 5 mins. Bring to boil and add the corn flour mixed in water. Done. Serve on a plate and garnish with toasted sesame Eat n Enjoy Cheers Sanjay
Pasta Alfredo Sauce Fry 2tbsp All purpose flour (maida) in 2 tbsp of butter and 1 tsp gng paste. Till it turns lightly brown. Add 2 cups hot milk, low flame, keep stirring so no lumps are formed. Add 1 tsp oregano powder and some chili flakes. Cook for 10 mins. Add 1/2 cup shredded Parmesan cheese. Stir till all cheese is blended. Add salt now. Done. Pasta: Use any tube pasta or spaghetti, I prefer pasta to be 'el dente'. Do not add any oil when you boil the pasta, just salt will do. Serve with garlic / garlic cheese toast. Garnish with chopped fresh herbs, black pepper, some olive slices and parmesan. Can also add chopped mushrooms prepared in butter n pepper. Eat n enjoy ! Cheers Sanjay
Club Sandwich Homemade Coleslaw Club Sandwhich You can use Boiled Eggs, Fried Eggs or Omlette. Lettuce & Tomatoes Ham slices Cheese Slices & Butter Brown, Whole Wheat or Multi Grain Bread +++++ Coleslaw Ingredients:: Cabbage Onions Capsicum Carrots Garlic all chopped small Mayonnaise Dash of Mustard Salt & Pepper Sugar Method: In a mixing bowl, combine all the above. Add enough Mayonnaise to make it gooey. Eat, Enjoy, Repeat ! Cheers Sanjay
Butter Chicken Recipe: Sanjay Hingorani Chicken Marinade 4 tbsp curd 1 tbsp Tandoori Masala 1 tsp Red chilli powder 1/2 tsp Turmeric powder 1 tsp Cumin powder 1 tsp GnG paste 2 pinch Orange Food colour Salt Cut chicken in 2 inch pieces and mix with above marinade. Keep in fridge for 1 hour min. Grill the pieces in the oven 180C for 25 mins. Make sure you keep a tray for the dripping juices. Gravy 5-6 Large tomatoes - sweet n Sour - blend 1 tbsp Tandoori Chicken Masala 1 tbsp Gng paste 1 tsp Red chilli powder 1 tsp Sugar n Vinegar 2 tsp Kasuri Methi 50ml Fresh cream 25ml Butter Method: Heat gng paste in a little oil. Add the tomatoes blend. Cook for 15 mins. Add masala and chilli powder. Add the grilled chicken pieces with all the juices. Add the cream. Kasuri Methi. Simmer for 15 mins. Add the butter. Mix well. Best eaten naan, paranthas or steam rice. Eat, Enjoy, Repeat ! Cheers Sanjay
Eggless Chocolate Mousse Ingredients: 100 ml fresh cream, Amul is good. Room temperature, 4 big bars of Cadbury Milk Chocolate 2 packets of instant coffee (1 Re. Bru or Nescafe) 3 tsp castor sugar (just blend / pound some crystal sugar) Keep some chocolate for garnish (use the cheese grater and make some flakes) Method: In a big mixing bowl, whip the fresh cream till it nearly reaches soft peaks, but not there yet. add the 2 coffee packets. Before you start with the cream, actually just about the same time, coz I had help, my daughter started with melting the chocolates. In lay man terms, take the cooker, put the wire coaster one uses to keep hot stuff on, in the cooker and put water to the level just so it is below and not touch the bowl in which you are melting the chocolate.We need warmth here not direct heat or else we cud have zapped it in the micro. We are not looking to boil the chocolate. These steps are important to get silky smooth mousse, I am not just tryin
Chilli Paneer Ingredients : 500 gms Paneer, cubed 2 big Capsicum, cut bite sized 2 small pods garlic 3 sprigs of spring onions chopped 1/2 cup dark soy 1/2 cup ketchup 2 tbsp Black bean sauce 2 tbsp Rice Wine Vinegar 5-6 Dry red chillies 1/4 tsp Black pepper Method : Fry red chilli n garlic in a wok on high flame, 2 mins, add capsicum and whites of the spring onions, 2 mins, add paneer add all the sauces n vinegar, toss everything togerher. 5 mins. Sprinkle the pepper. Done. Eat with plain noodles or steamed rice. Enjoy ! Cheers
Kung Pao Potatoes Ingredients: 2 packets baby potatoes (24), boiled and peeled (can leave skin on) 2 Med onions cut into 4 pieces each 2 sprigs of spring onions, whites cut long n greens chopped fine 5-6 dry red chillies 5-6 cloves of Garlic, whole 2 tbsp Chezwan Sauce 2 tbsp Oyster Sauce 2 tbsp Ketchup 1 tbsp soy sauce 1 tbsp Chinese Rice Wine Vinegar Method: Fry the garlic n red chilies in some oil on high flame, 2 mins, add spring onions n capsicum, 2 mins, add all the sauces and the vinegar. Keep stirring as we are cooking on high flame all the time, this helps to keep the veggies crisp. Add the boiled potatoes, stir for 2 mins. Done. Garnish with fine chopped spring onions. Eat n enjoy. Note: I do not add extra salt here as most of the sauces are salty (oyster, soy and chezwan) Enjoy ! Cheers
Badam Kesar Kulfi with Falooda Rose' Ingredients: 1/2 litre full cream milk 4 tbsp milk maid (condensed milk) 1/2 cup almonds, toasted and roughly chopped a pinch of kesar (saffron) mixed in 1/2 cup warm water I didnt add more sugar, milk maid is sweet 1 tsp baking powder, mixed in some warm water Method: Heat the milk with milk maid, low flame, 20 mins. Add almonds. Add kesar. Bring it to boil, full flame. Add the baking powder, keep stirring till you get a thicker consistency. Done. Cool, whisk it for a few mins, to incorporate some air, pour into the moulds, freeze for min 8 hours. The flavor is good on its own, I served it with some falooda rose'. Can also be had with some chilled rabadi :P Yummmm... Enjoy !
Bharli Vangni Ingredients Baby Brinjals 500 grams Coconut scraped 1/2 cup Onions 2 Med chopped Sesame seeds 2 tsp Cumin seeds 1/2 tsp Coriander seeds 1 tsp Turmeric powder 1/4 tsp Red chilli powder 2 tsp Mustard seeds 1/2 tsp Curry leaves 5-6 Peanuts 1/4 cup GnG paste 1/2 tsp Tamarind pulp 2 tbsp Fresh coriander for garnish Salt to taste Method: Fry onions in a little oil 5 mins, add coconut coriander peanuts cumin sesame seeds till it all turns golden brown. Cool and grind to paste with a little water. Fry mustard seeds red chilli gng paste turmeric curry leaves in a pan, mix the paste now, add the tamarind here and cook together for 5 mins on low heat. Four slits, the baby brinjals and toss it in the mix add 1 cup water cover and cook on low heat till the mix dries up and the brinjals are soft. Even if you try and cook the brinjals stuffed all or most of the stuffing comes out, so I don’t bother, I just cook it sli
Pan Fried Noodles Ingredients : 1 cup each, bite sized pieces of Broccoli Cauliflower Mushrooms Red n Yellow Bell Peppers Baby corn Green Peas (optional) 1 tsp garlic paste 1 1/2 tsp corn flour Soy sauce Oyster sauce Rice wine vinegar Method: Boil 2 cups of noodles till half done (this is important, we donot want it mushy as we are going to fry it). Run them under cold water, strain completely. Heat some oil in a shallow non stick pan, fry some garlic, add the noodles, important, low flame here as we are gonna fry the noodles till then turn brown, also dont stir the noodles, let them stick together, I let them turn dark brown on one side and then flip them over. One side more brown, nearly crisp burnt. We need some crunch in them. Stir fry all the veggies together, add the mushrooms in last as they need very little time to cook. Add the sauces n vinegar. Bring the whole thing to boil, add the corn flour mixed in a little water, we want a thickish gravy here. Done. Layer the br
Pasta in Tomato n Red Wine Sauce Ingredients: 1 1/2 cups boiled pasta, any will do, i used fusili 4 large onions blanched, skinned, rough chopped 2 large onions chopped fine 1 bayleaf 1/2 tsp black pepper powder 1-2 large star anise 1 tbsp extra virgin olive oil 1 tsp oregano powder 1 tsp garlic paste 1 tsp red chilli flakes regular cooking oil parmesan for garnish 1/2 cup cream 1/2 cup sweet red wine (can use 1 tsp vinegar) Method: Brown the onions in some regular oil, add garlic paste, bay leaf, star anise, add tomatoes, pepper, oregano and chilli flakes, 10 mins add any veggies you like, i used broccoli. Add the wine/vinegar. Mix well. Cook for 5 mins till the veggies are softer. Add the cream only when you are ready to serve the dish, lest it splits. Toss in the pasta. Mix well. Garnish with Parmesan and serve. Drizzle the EVOO at the table. Eat :P Enjoy ! Cheers
