Saucy Recipes

  Winter Pickles Part 2 Turnips / Shalgam / Gogru in Vinegar / Water Recipe Sanjay Hingorani Ingredients: 3-4 large Turnips, peeled, cut into small pieces and half boiled. 1/2 tsp Turmeric 1 tsp Chili powder 1 tsp Black Mustard seeds, crushed 7-8 strands of green garlic 1 tsp salt Half jar vinegar Half jar boiled / cooled water Method: Use a sterlised glass jar. Put the turnip pieces first and then add all the ingredients. Lastly pour in the vinegar and water. Close the lid tightly and keep the jar in the cool winter sun for 3-4 days. Note: If fresh green garlic is not available then use regular. I usually don't wait for four days..The pickle should stay good for a week outside the fridge as it's good weather now. Make small batches, eat them fast .. Eat, Enjoy, Repeat !  Cheers  Sanjay 

  Winter Pickles Part 1 - Carrots Recipe: Sanjay Hingorani Ingredients: 500gms Carrots Red Sweet Winter special variety, peeled n cut long 3 inch pieces 3 tsp Black mustard seeds half crushed A handful of fresh green garlic. We use only the green stems here. 1 tsp Turmeric powder 1 tsp Red chillies powder 1 Cup Vinegar 1 tsp Salt Method:  Choose a large transparent glass jar, boil to sterilise it. I use steel cap jar so I can boil that as well. Air dry them. Do not use any cloth. Bring the pickle together. Carrots garlic stems red chill turmeric mustard seeds salt. Add the vinegar and fill the rest with boiled cooled water. Submerge the carrots completely. Cap the jar tightly and keep it in the not so hot winter sun for 2 days min. Shake the jar a few times during the day. On the 3rd day it shud be ready. Note: I put Turmeric n Vinegar as both keep the pickle from going bad. Stops any fungus from attacking. Also do not use a wet spoon to take the pickle out. Shud be kept in the fridge

Quinoa (Keen-Wah) Quinoa Salad Recipe: Sanjay Hingorani Ingredients: 1 cup Quinoa, wash thoroughly in a colander under running water, till water runs clear. The quinoa has a soapy coating which tastes very bitter. So make sure you wash it well. Soak in 2 cups of water. 30 mins is fine. Cook the Quinoa in a saucepan with lid for 15 mins on medium flame. Shut the Gas. Let it stand for 5 mins. After that use a fork and fluff the quinoa. I put a star anise when cooking, as I love the flavour. Other ingredients: Add whatever veggies you like. I put Green n Red Bell peppers, Cucumber, Tomatoes and Ice Lettuce, Onions all chopped for salad. Dressing: Olive oil, a few garlic cloves smashed, lime juice, black pepper, salt to taste. Method: in a large mixing bowl add all the ingredients, add the quinoa, pour the dressing over. Mix well. Done. Tried it for the very first time. Had no clue how to cook the quinoa without going over or under. It was perfectly fine. Eat, Enjoy, Repeat ! Cheers Sanja

  Upma The Blond Series 3 Recipe: Sanjay Hingorani Ingredients: 1 Cup Rava / Semolina 1/2 Cup Peanuts 1 Medium onions chopped small Red n Green Capsicum chopped small 2-3 Green chillies chopped 3-4 Cloves of Garlic chopped 1 tsp Black Mustard Seeds 2 tbsp Chopped Fresh Coriander for garnish 6-7 Curry leaves 3 tbsp Dessicated coconut 1 tsp Sugar (optional) Oil to cook Method: Toast the rava on low fire for a few mins till the raw smell goes away. Make sure you don't burn it. Remove and keep aside. Next fry the peanuts in some oil till lightly brown. Remove and keep for garnish. Now add mustard seeds and onions and garlic and green chillies. Curry leaves. Fry for a few mins. Add the Rava and mix well. Add the Sugar n Salt. Add the dessicated coconut. After a few mins add 3 cups water. Stir the mixture evenly. When the water starts to splutter add the fresh coriander and cover and keep on low heat. When the water disappears shut the gas and let it rest covered for a few mins. Done. Ga

Manchurian Balls Dry Recipe: Sanjay Hingorani Ingredients: 1 cabbage chopped fine 2 carrots chopped fine 1 capsicum chopped fine 4-5 garlic cloves chopped and 2 inch ginger chopped fine (use half for the balls and half for the gravy) 3 tbsp APF (Maida) Salt n Pepper 2 Medium onions chopped fine 1 capsicum chopped smallish 2 tbsp dark soy 1 tbsp light soy 2 tbsp vinegar 2 tbsp sweet sauce 1 tsp sugar (optional) 1 tbsp corn flour slurry in a little water Method: In a large mixing bowl, add all the above ingredients. Do not add salt. Lest the cabbage leaks water. The 3tbps maida shud be able to bind the mixture. If not add 1 more tbsp. It all depends on the size of the cabbage and other measurements. Make balls. Keep in open plate in the fridge for it to bind min 30 mins or so. Now I have cooked them in my appe pan. I bought a new pan with lid, it's excellent pan to have. Non stick. Min oil just brushed. Spoon in the batter slowly. Cook for 5 mins on medium flame, then slowly turn eac

  Mutton Biryani  Recipe: Sanjay Hingorani  Ingredients: 2 cups Rice Long Grain Basmati, soak for a couple of hours, half cook the rice with the potli. Add oil and salt to the water. Strain and keep it aside to cool down. 1 kg Mutton 4 Onions slices 4 Small potatoes cut halves 4 large Tomatoes chopped Plenty of Ghee Mint n Coriander leaves chopped Spices: For rice Potli: 2 Green Cardamoms, 2 Black Cardamoms, 1 inch Cinnamon, 1 Star Anise, 4 Cloves, 2 Bayleaves, 5 Peppercorns, Birista: 4 large onions slices. Fry till dark brownish. Use half in cooking the meat and half while dressing the biryani. For the meat curry, marinade: 1 tbsp Meat Masala 1 tbsp GnG paste 1 tsp Cumin powder 1 tsp Turmeric Powder 2 tsp Coriander Powder 4 tbsp Curds Whole spices: Remember less is more. Use half for cooking the curry and half for the rice potli. 2 inch Cinnamon 10 Peppercorns 8 Cloves 6 Green Cardamoms 4 Black Cardamoms 4 Bayleaves 4 Star Anise 2 inch piece of ginger Method: Cook the Mutton the way y

  Breakfast or Evening snack, new addition to my weekly menu.  Appe  Recipe: Sanjay Hingorani  Ingredients: 2 Cups Rava / Semolina 2 tbsp Curds beaten with little water 1 Capsicum chopped fine 1 Onion small chopped fine 1 Carrot chopped fine 2 Green chillies chopped fine 1/2 tsp Turmeric 1/2 tsp Coriander 1/2 tsp Cumin 2 tsp Fresh Coriander 1/2 tsp Salt 1 pack Eno fruit salt Oil Tempering: 2 tsp oil 1 tsp Black Mustard seeds A few Curry leaves chopped Method: In a large mixing bowl, put all ingredients together and then add upto 1 cup water but do it slowly and make sure there are no lumps and the batter is lightly pouring consistency. Not liquidy at all. Once everything is mixed well add the tadka. Curry leaves and Black mustard seeds. Mix in well. Let the batter rest for a while. The rava will absorb water and the batter may get tighter. Adjust the water. Add the Eno and little water to get it going. Stir well. Keep the appe pan on medium heat. Brush oil lightly. Take spoonful of the

  Chicken Salad / Wraps  Recipe: Sanjay Hingorani  Ingredients: 500gms Chicken boneless, boiled and shredded. 5-6 slices Chicken salami - I like it cooked a bit in butter. Chop into small pieces. Capsicum - cut small bite sized pieces , I used red yellow and green. Onions - chopped or slices Iceberg Lettuce - roughly chopped Mayonnaise - can use Ranch or Chipotle Salt n Pepper A touch of Tobassco Method: Mix everything is a bowl, make sure you add enough mayonnaise. Can add other veggies like cucumber or olives or jalapenos (Subway style) Eat on its own or put in rotis or padanthas and make wraps with a layer of omlette and cheese Yumm n Tasty Eat, Enjoy, Repeat !  Cheers  Sanjay 

Rajma Tikkis  Recipe: Sanjay Hingorani  Inspired by Chef Meghna of  Meghna's Food Magic  Ingredients: 1 Cup Rajma / Red Kidney Beans, soak overnight, pressure cook to 5 seetis, drain n keep aside. Make sure all the moisture is out. 2 Medium Potatoes boiled and mashed. 2 tbps Besan / Gram flour, toasted till it gets lightly brownish. Don't burn it. 3-4 Green chillies fine chopped 2 tbsp Fresh coriander leaves fine chopped. 1 tbsp Fresh mint leaves fine chopped 1 tbsp My Special Garam Masala 1 tsp Red chilli powder 1 tbsp GnG Paste 1 tbsp Ghee for extra flavour Method:  We need the Rajma to be drained properly, I have kept the texture lightly tough, not very soft. This will help to bind the tikkis and not go gooey. In a large mixing bowl add the rajmas and potatoes and the toasted besan plus all the above ingredients and mash and mix together. It should come together very nicely, no lumps etc. Tough dough not gooey. If there is a problem add some more toasted besan. Make tikki ro

  Special Garam Masala  Recipe: Sanjay Hingorani  Every household will have a different combination and have different results. A few ingredients quantities go or and down and the results are completely different. The following ingredients make the super special Garam Masala. I have literally added all of the below. Toasted together and then cooled and coarsely grind them. Keeps good in airtight container. Make small batches to keep it fresh. Ingredients: Mace / Javitri 3-4 Cloves / Laung 5-6 Star anise / Chakra phool 4-5 Coriander Seeds / Dhania 3 tbsp Black Peppercorns / Kali Mirch 2 tbsp Green Cardamoms / Hari Elaichi 7-8 Black Cardamoms / Badi Kali Elaichi 4-5 Cinnamon / Dalchini 3x2 inches sticks Dry Pomegranate seeds / Anardana 3 tbsp Dry Fenugreek leaves / Kasuri Methi 3 tbsp Bay Leaves / Tej patta 4-5 Dried Red Chillies 8-10 I made this my way. So let me know what you think. Eat, Enjoy, Repeat ! Cheers  Sanjay 

  Vietnamese Lemongrass Chicken with Bok Choy  Recipe: Sanjay Hingorani  Inspired by Marions Kitchen  500gms Chicken cubed Marinate with: 1 tsp Sugar 1-2 Stalks of Lemongrass bruised and chopped fine 1 tsp Cornflour 4-5 Cloves of garlic chopped fine Keep aside 1 Small onion chopped fine 1 cup Coconut water 3 tsp Fish Sauce or LightSoy sauce 2 tsp Vinegar 5 dried chillies cut thin slices 2 tbsp Chopped Coriander Method: Heat oil in a wok, fry the Onions, Red Chillies, go a few minutes and add the Chicken. Fry on high flame for 10 mins reduce flame to Medium add the Fish sauce or Light Soy and Vinegar. Mix well. Add the Coconut water, simmer for a few minutes. Add the Bok Choy mix well, cover for a few minutes. Done. Sprinkle fresh coriander. I added coconut milk instead. Yumm The Bok Choy melts and becomes gooey real fast. So I suggest you add it. Shut the gas. Keep it covered for a few mins and then serve. Goes best with steamed rice. I had it with Paranthas for dinner. Eat, Enjoy, Rep

Chicken Kebabs  Recipe: Sanjay Hingorani Ingredients: 500gms chicken mince Add: 2 tbsp Gram flour / Chickpeas flour / Besan sieve it 1 tbsp finely chopped ginger 1 tsp Red chilli powder 1 tsp Cumin powder 1 tsp Parsely 1 tsp Coriander powder 1 tsp Tandoori Masala 1 tsp Salt Juice of 1 lime 1 tbsp Coriander chopped In a large bowl, mix everything together with your hand, squeeze the mix, make sure all the masalas have been brought together, keep mixing for a while. Massage them. Keep in fridge to marinate for at least an hour. Bring it out the mix, put a small katori in the middle and put burning coal and pour 1 tsp ghee. Smoke the mix to bring that tandoor effect. Rub oil in your palms take a scoop of the mix and turn it into a ball and then flatten it by pressing it down. It needs a little practice. You can use an ice cream scoop if you have. Make a few of the round kebabs, I made 7 for 3 people. Cover and keep in fridge for 30 minutes or so. We need to shallow fry on medium flame. Le

Mutton Ghee Roast  Recipe: Sanjay Hingorani  Inspired by my Mum.  This is my Mum's bestest recipe of Mutton. Ghee flows here. Ingredients: 1 kg Mutton on the bone. Cut medium sized. Marinate with 1 tsp Turmeric 1 tsp Salt 1 tsp Red chilli powder 1 tbsp GnG paste. Keep in fridge for an hour. Masala: Dry Roast n Grind together 4-5 dried red chillies each begdi and kashmiri ( hotness and colour) 1 tbsp Coriander seeds 3-4 Cloves 1 tsp Saunf 1 inch Cinnamon 1 Star Anise 1 tsp Cumin seeds 1 tsp Black pepper corns 2 tbsp Lemon juice Little water to help make at thick paste. 7-8 Curry leaves Unbelievable amounts of ghee Method: Heat 4-5 tbsp Ghee in a pressure pan, add the marinated mutton and fry on high heat for 5 mins. Close the lid and go for 5-6 whistles min. Open and remove all of the mutton pieces, in the juices and ghee (stock) add the paste. Mix well. Simmer 15-20 mins on low. Reduce the gravy down. Now add the mutton pieces. Let the gravy coat the mutton well. Add the Curry leav

  Poha with Coconut  The Blond Series 2  Recipe: Sanjay Hingorani  Ingredients: Poha 2 cups pre soaked for a few mins. 1 large Onions chopped fine 4-5 tbsp Peanuts 2-3 Green chillies chopped fine 2-3 cloves of Garlic chopped fine 1 tsp Black Mustard Seeds 1/2 tsp Red chilli powder 2 tbsp Dessicated coconut 1 tsp Sugar 1 tsp Salt A lemon A few curry leaves Fresh coriander Method: Fry some peanuts in a kadhai. Add the mustard garlic and green chillies and curry leaves. Add the onions. Add the Chilli powder. Add the Poha. Make sure it's moist or else add a little water to the masalas before. This prevents the masalas from burning. Add the sugar and salt and the coconut here. Mix all together. Done. Sprinkle lemon juice and garnish with fresh coriander leaves. I added some bhujia sev on top. Eat, Enjoy, Repeat ! Cheers  Sanjay 

  Upma with Coconut  The Blond Series 2  Recipe: Sanjay Hingorani  Ingredients: 1 Cup Rava / Semolina 1/2 Cup Peanuts 1 Onion chopped 2-3 Green chillies chopped 3-4 Cloves of Garlic chopped 1 tsp Black Mustard Seeds 2 tbsp Chopped Fresh Coriander for garnish 3 tbsp Desicated coconut 1 tsp Sugar Oil to cook Method: Toast the rava on low fire for a few mins till the raw smell goes away. Make sure you don't burn it. Remove and keep aside. Next fry the peanuts in some oil till lightly brown. Now add mustard seeds and onions and garlic and green chillies. Fry for a few mins. Add the Rava and mix well. Add the Sugar n Salt. Add the coconut. After a few mins add 3 cups water. Stir the mixture evenly. When the water starts to splutter add the fresh coriander and cover and keep on low heat. When the water disappears shut the gas and let it rest covered for a few mins. Done. Garnish with some fried peanuts, sev and fresh coriander leaves and lime juice. Serve with mint chutney. Yummm... Eat,

Mutter Paneer  Recipe: Sanjay Hingorani  400 gms Paneer cubes 1 cup Mutter 1 large Onion chopped 5-6 Tomatoes puree 2 tsp Garam Masala 1 tsp Cumin powder 1/2 tsp Turmeric powder 1 tbsp Kasuri Methi 1 tsp Red chilli powder 2-3 tbsp Cream 2 tbsp Butter Salt Method: Fry the onions till they are lightly brown, add the tomato puree and the masalas. Cook till the oil separates. Add mutter. Add some water and adjust the gravy. Add the kasuri methi. Add the cream. Mix well. Add the Paneer. Add the butter. Simmer for a few minutes. Done. Garnish with coriander. Best eaten with paranthas or steamed rice. I added kachha paneer. Some people fry it a bit and then add. Eat, Enjoy, Repeat ! Cheers  Sanjay 

  Stir Fry Bok Choy  Recipe: Sanjay Hingorani  Ingredients:  Bok Choy - break it open, clean and trim Spring Onions - 3-4 Sprigs chopped long Capsicum - cut small 2 Medium Onions - Slices Garlic - 4-5 Cloves chopped big pieces Any other veggies you like e.g. Broccoli Mushrooms etc. 2-3 tbsp Oyster Sauce 2-3 tbsp Light Soy sauce 2 tbsp Vinegar 5-6 Green chillies whole or chopped 4 inch long Ginger chopped into slivers Sugar Method: Heat the wok add oil add the garlic and ginger strips, stir fry on high heat add the Bok Choy and other veggies, keep the heat on high and move fast. Add the sauces n vinegar. Salt and a little sugar. Go till the Bok Choy is cooked. Keep it crisp. Do not over cook it. Done. Best eaten with steam rice. I added some chilli oil to the rice. Yumm Eat, Enjoy, Repeat !  Cheers  Sanjay 

Mixed Veggie Salad  Recipe: Sanjay Hingorani  Ingredients: Purple n green lettuce roughly shred it with your fingers 2 large Tomatoes cut small pieces 2 large cucumbers cut small Red n Yellow Capsicum chopped 1 cup Pomergrante Green part of two spring onions chopped Dressing: 3 tbsp Olive Oil (Extra Virgin) 3-4 Cloves of Garlic chopped fine 2 tbsp Coriander chopped fine 1/2 tsp Cumin powder 1 tsp dried Parsely 1 tsp Red Chilli Flakes Juice of 1 lime Salt n Pepper Toss the above veggies nicely together. Note: you can also add apples and avocados here. Method: Take a huge salad bowl, I don't have so I used my mini wok. Put all the veggies together pour the dressing slowly, mix well and the dressing and so on. This will evenly spread the dressing. Keep in fridge. Serve chilled. It's a hearty salad, can have soup n salad. That's a meal. Eat, Enjoy, Repeat ! Cheers  Sanjay 

Dahiwale Baingan Recipe: Sanjay Hingorani Ingredients: 10-12 Baby Brinjals trimmed and cut half n salt. Fry till hint of browning appears on them. Keep aside. 1 Cup Dahi mixed with 1/2 Cup water, strain and keep aside. 1 Med onion chopped 1/2 tsp Turmeric powder 1 tsp Coriander powder 1 tsp Cumin powder 1 tsp Red Chillies 4-5 Green chillies slit 1 tsp GnG paste 3-4 Cloves of Garlic chopped fine 1 tsp Mustard seeds 1 tbsp crushed Kasuri Methi A few curry leaves Method: In a deep dish or kadhai heat oil fry onion and GnG paste, add curry leaves, mustard seeds, green chillies, add the masalas, go for a few minutes, low flame, add the dahi water mix, keep stirring don't rest the curd might split, add the sugar, simmer for a few mins, add salt now, add the Brinjals. Add the kasuri methi, mix everything well. Done. Remember add salt right at the end. Sometimes the salt splits the curd. I made the curry thickish to eat with rotis. Eat with rotis, paranthas or steamed rice. Eat, Enjoy, Rep

  Thai Green Curry Veggie Recipe: Sanjay Hingorani Ingredients: 3 pieces of Bok Choy, remove leaves wash n clean properly and trim. 1 Bunch of Coriander leaves wash n chopped 1 med onion chopped 5-6 Kafir Lime leaves 5-6 Birds Eye chillies 3-4 Green chillies 2 inch piece of Galangal chopped A few Thai basil leaves 1 stalk of lemon grass, clean, trim, chop 1 tsp Cumin powder 1 tsp Coriander powder 1 pod of Garlic chopped fine 50ml Coconut milk (you can also use desicated coconut and add water and blend and then use normal cream) Method: Veggies: Any veggies you like, Broccoli Mushrooms Capsicum Carrots chopped small. I added Bok Choy. Stir fry the veggies with the garlic for a few mins, keep the bite on them. Make a paste of : Coriander leaves, Onions, Green Chillies, Galangal, Basil, Lemon grass, Cumin n Coriander powder, Salt Heat some oil in a wok, add the paste cook for a while till the rawness goes, add the kafir lime leaves add water stir well, bring to boil, reduce heat add the c

  Sweet n Sour Veggies with Crispy Noodles  Recipe: Sanjay Hingorani  Ingredients:  1 packet Chings Veg Hakka Noodles half boiled, with some salt and 1 tbsp oil, keep firm, toss it in cold water, drain 5-6 large tomatoes, blanch in boiling water for 2-3mins, remove skin, roughly chop, blend, strain the puree 2-3 Medium carrots chopped 2-3 Medium Capsicum chopped small 2-3 Medium Onions quartered 1/2 Cup Sweet Corn boiled 4-5 cloves of Garlic fine chopped 1 tbsp Light Soy sauce (caution do not use dark soy sauce or your sauce will turn brownish or worse) 1 tbsp Vinegar 3 tbsp Ketchup 1 tbsp Chilli Sauce Can also add Broccoli and Mushrooms here. Method: Heat oil in kadai, take small batches of noodles and fry till golden brown (see photo) drain on paper towels. Keep aside. I used half the quantity of noodles here. Take a wok, heat oil fry the garlic add the tomato puree cook till rawness goes. Add the veggies. Simmer for 10mins. And the remaining boiled noodles. Adjust the sauce here. It

  Coconut Chicken Curry Recipe: Sanjay Hingorani Ingredients: 500gms Boneless Chicken cut small. Marinade: 2 tbsp Chicken Tandoori Masala 1/2 tsp Turmeric 1 tbsp GnG paste 1 tbsp Coriander powder 1 tbsp Red Chilli powder 1 tbsp Kasuri Methi 1 tsp Salt 3 tbsp Oil (I used mustard oil) Mix the chicken in the above masalas and oil and keep in fridge for an hour. 2 large Onion slices Coconut powder / dessicated coconut 3 tbsp A few curry leaves Garnish: Fresh coriander leaves chopped Method: Heat oil till smoking point, add the onions go till light brown, add the curry leaves, now add the chicken, fry it well, add the coconut powder, mix well, simmer for 10 mins. Here adjust the water, it might turn dry. Cook till oil comes up. Done. Garnish with fresh coriander leaves. Eat with paranthas or roti. I like steamed rice as well. Eat, Enjoy, Repeat ! Cheers Sanjay 

  Thai Sweet Chilli Sauce Inspired by Marions Kitchen Recipe Tweaked by Sanjay Hingorani Ingredients: 20 Fresh Large Red chillies (I used a large Red Bell Pepper, we need the sweetness and colour here not the hotness) 10 Fresh Birds Eye chilli (you may want to tone this down, I like it very hot. You may remove the seeds, again, I don't) 5-6 Large cloves of garlic chopped All above coarsely chopped. 1 tsp corn starch slurry. Use potato starch if you can, it leaves the sauce more clear. 1 cup sugar 1/2 cup Water 1 star Anise (I added) 1 tsp fish sauce or light soy sauce (not dark soy) 1 tsp Salt Method: Coarsely pulse the red chillies and garlic, go just a few times. Make sure you don't make a paste. Heat the sugar n water on med flame. Add the chilies and garlic when it comes to boil. Leave to simmer on low for 20 mins. Add the fish sauce and star anise. Add the salt. Add the slurry after 15 mins of cooking. Stir well. Go for another 5 mins. Done. Cool it down completely. It wil

  Bread Lasagna Recipe: Sanjay Hingorani Vegetarian Dish Serves 4 Ingredients: Wibs white bread 15 slices, cut the corners, save it for later, press it flat with a rolling pin. Keep aside. 1 Cup Diced Mozzarella cheese 1 Cup Grated cheese Oregano Powder Red Chilli Flakes 4 large Tomatoes chopped 1 each Medium sized Red, Yellow, Green Capsicum chopped fine 1 Cup Sweet Corn Boiled 3-4 cloves Garlic chopped fine 2 tbsp All Purpose Flour / Maida 1 Cup Milk n 1 Cup water 3 tbsp Ketchup 1 tbsp Vinegar 1 tbsp Sugar (optional) Olive Oil Salt n Pepper Note: can add white button mushrooms also. I avoid mushrooms. Method: Red Sauce: Heat oil in a pan, fry the garlic, add the chopped tomatoes, Add sugar, vinegar, ketchup and little oregano and flakes, cook till tomatoes go gooey and you see oil. Adjust water to make it saucy. Done. Keep aside. White Sauce: Heat 2 tbsp butter or go with the olive oil add the maida and stir continuously. Don't stop here or it will turn lumpy. Add the 1 cup water

Green Chilli Pickle in Mustard Recipe: Sanjay Hingorani Ingredients: 30-40 Green chillies chopped small Yellow Mustard seeds 5-7 tbsp coarsely ground, not powder 2 tbsp Salt Mustard oil 1 cup Method: Heat the mustard oil till smoking point and then cool it completely. Take a clean, dry glass jar and add the green chillies and the ground yellow mustard seed and salt. Mix well. Add the oil, enough to moist it and not drown it. Mix well again. Lid on. Shake the jar a few times. Keep it on the window sill in the kitchen for 4-5 days. When the dark green chillies look slightly pale the pickle is ready. Goes well with everything. Eat, Enjoy, Repeat ! Cheers Sanjay  

Instant Dhokla Microwave Dhokla Recipe: Sanjay Hingorani Ingredients: 1 cup Besan / Channa Aata / Gram Flour 1/2 cup Water (This is the thumb rule, so water is always half) 2 tsp Rava / Semolina 1/2 tsp Turmeric powder 1/2 Cumin powder 1 tsp Red chilli powder 1 tsp Salt 2 tbsp Oil 1/4 tsp Baking Soda 1 Sachet Eno Fruit Salt 1 tbsp Sugar water solution. Tadka: 1 tsp Black mustard seeds Few green chillies chopped or whole. A few curry leaves Garnish: 1 tbsp Coconut powder / flakes Coriander leaves chopped Method: Take a deep glass bowl. Mix above ingredients together. Mix well so there are no lumps in the batter. Prepare the microwave safe dish (non metal). Make sure it is well oiled on all sides and bottom. Just before you pour the batter mix in the fruit salt sachet. Gently fold it in. We need the batter to stop bubbling. So dont rush it. Pour the batter in the above oiled dish. And go in the microwave on High for 5-6 minutes. Sometim

Sabudana Khichdi (Sago Pearls) Recipe: Sanjay Hingorani Soak 2 cups Sabudana / Tapioca Pearls (Sago) in 1 cup water overnight. In the morning drain the water in a colander. Leave it aside for a while. Use less water. I cup Sago and 1/2 cup water. This is very important as less water and the Sago will be rubber, more water and it will turn into mush. 2 Medium potatoes boiled and cubed small. 3 tbsp Peanuts toasted and chopped small. 1 tsp Cumin seeds 3-4 Green chillies chopped fine 2 Cloves Garlic chopped fine 5-7 Curry leaves Fresh coriander leaves for garnish. Salt to taste Method: Fry the cumin, garlic and green chillies. Add curry leaves. After a while add the potatoes. Mix well. Add the peanuts. Add the Sago pearls. Mix well but gently. We don't want to create a mush. Do not add water whatever happens. Done. Garnish with fresh coriander. Eat, Enjoy, Repeat ! Cheers Sanjay 

Aloo ka Salaan Recipe: Sanjay Hingorani Serves: 4 Ingredients: Baby potatoes - 24pcs boil peel keep aside 2 Medium Onions chopped 3 tbsp Desicated Coconut 1/2 tspTurmeric powder 1/2 tsp Cumin powder 1/2 tsp Garam Masala 1 tsp Red chilli powder 1 tsp Kasuri Methi 1 tsp Sugar (optional) Make paste: 2 tbsp Sesame seeds, toasted 3 tbsp Peanuts, toasted 3-4 cloves of Garlic Oil to cook Salt as per taste Method: Fry the onions till golden add the coconut, go till you see oil again. Cool completely and grind together. Go again in the pan, little oil add the above onion coconut paste. Cook till the rawness goes. Add the other paste of sesame garlic and peanuts. Add all the masalas. Cook till you see oil yet again. Add the boiled and peeled potatoes. Adjust the gravy add water. Add kasuri methi. Add sugar. Mix well. Simmer 10 mins. Done. Goes well with chappti, roti or paranthas. Eat, Enjoy, Repeat ! Cheers Sanjay

Asian 5 Spice Powder My sisters recipe Farrukh Aziz Ansari Ingredients : Sichuan Peppercorns 2tbsp Cinnamon 2x3 inch sticks Cloves 8-10 cloves Star Anise 4-5 pcs Fennel 2 tbsp Method: Toast them for a few mins or till aromatic Cool them completely and grind them together. Store in airtight containers Important ingredient for Asian Cuisine. It's a very aromatic strong spice mix. Less is more. 1 tsp will be enough to lift any Chinese dish you are cooking including rice n noodles. Eat, Enjoy, Repeat ! Cheers Sanjay

Veg Lasagna Recipe: Sanjay Hingorani Ingredients: Mixed veggies of your choice. I put Carrots, Capsicum, Green Peas and Sweet Corn. You can add mushrooms, broccoli, beans etc. Boil them. 4 Medium potatoes boiled and mashed. 6 Lasagna sheets, keep in tray and pour boiling water. This way you can feel them go a little soft but not mush. 1 tbsp All Purpose Flour/Maida 3 tbsp Butter / Olive oil 1 tbsp Oil 1 cup milk 1 tbsp Italian seasoning 1 tbsp Chilli Flakes 1 tbsp Parsley 1 cup Grated Cheese 1 tsp Garlic paste Oven setting: pre heat 150C - 10mins on Bake and then 150C - 15mins on Bake and 180C - 5mins on grill. Use lower rack. Keep an eye always. Method: Heat some butter in a pan add oil to it so it dosent burn. Put the flour and mix mix add 1/2 cup water quickly add the garlic paste and make a gooey sauce add some seasoning and flakes here. Let it boil and then add milk. Keep stirring or it will turn into mush. Adjust the sauce. We want it to move but not flow. In a square flat b

Mango Malpoa Recipe: Sanjay Hingorani Ingredients: 1 Cup All Purpose Flour/Maida 1/2 Cup Semolina/Rava 1 Cup Mango Pulp (Kesar) 1/2 Cup Milk 1 tsp Sugar 1/4 tsp Baking Soda 3-4 Green Cardamom Crushed 1 tbsp Saunf crushed 4-5 Almond Slivers for garnish Ghee to cook Pinch of red orange food colour 1 cup Sugar and 1/2 Cup water to make syrup. Method: Mix all together. Add milk slowly and keep stirring. You don't want lumps in the batter and also the batter needs to be thick. You may not need all of the 1/2 cup of milk. Boil the sugar n water to make syrup. Now my twist here is that I don't deep fry in a kadhai nor do I put too much oil in a pan and shallow fry. I used a non stick pan very little ghee, almost only for flavour and made small disk type of malpoa. Also I made the sugar syrup and put a tablespoon over each individual malpoa and did not soak the whole thing. This way you control the sugar you eat. Garnish with almond slivers. I promise you it tastes divine. Eat, Enjo

Mango Phirni Recipe: Sanjay Hingorani Inspired by Nishant Jha and Swati Pandey Ingredients: Pulp of 2-3 Mangoes (Kesar) 500ml Milk 2 cups cooked rice 5 tsp Sugar 4-5 Green Cardamom crushed 4-5 Almonds Chopped/Slivers Method: Boil milk, add cardamom, add sugar, reduce till you see malai on the sides add the rice, stir mix well, reduce further. As you see the milk thicken add the mango pulp, stir well. Simmer on low, keep stirring we do not want it to stick at the bottom. When you see the mix quiet thick shut the gas. Now here I used a hand blender to make it slightly more thick. Hardly for a few seconds not too much as the rice will make it gooey. Pour it in smaller serving bowls. Completely cool it down. Garnish with almond slivers. Keep in fridge and eat it chilled. Yumm. Thank you again Swati and Nishant for a lovely recipe. Eat, Enjoy, Repeat ! Cheers Sanjay 

My Khimchi Recipe: Sanjay Hingorani Ingredients: Cabbage roughly chopped Cucumber cut thin lengthwise Carrots cut thin lengthwise Brining process: put above veggies into a large bowl, put lots of salt, mix well together wait for an hour, then transfer to a colander and press the water out. The brinning process actually helps getting rid of bacteria in the cabbage n other veggies and making it softer. Remove excess saltiness wash under running water and strain. Red chilli powder 2 tbsp Chilli Flakes 1 tbsp Vinegar half jar Sugar 1/2 Cup Star Anise 2-3 Salt Method: Take a sterilized glass jar add the veggies. Add half vinegar and half cold water. Add the sugar, red chilli powder n flakes and the star anise. We don't add anymore salt as the veggies are brined. Make sure the lid is fixed tight. We keep it indoors in a cool place for 4-5 days. Keep shaking the bottle to move things around and open and shut the lid a few times a day to release the gas from the fermentatio

Mango Kadhi Recipe: Sanjay Hingorani Ingredients: 2 large Mangoes. I used Kesar. Flavour n Sweetness. Chopped n whipped into puree. 2 tbsp Besan aata plus 2 tbsp Dahi mixed with 1 glass water, blend it I say.. 3 Green chillies chopped fine 1/2 tsp Cumin 1/2 tsp Coriander 1/2 tsp Turmeric 1/2 Mustard seeds 1/2 Cumin seeds 1 tbsp GnG paste A few curry leaves A few Dried Red Chillies whole 1 tsp Salt (adjust) 1 tbsp Oil Tempering: 2-3 Dried Red Chillies 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1 tsp Red chilli powder A few cury leaves Method: In a deep thick bottomed pan fry gng paste green chillies turmeric mustard and cumin seeds with a few curry leaves and 1-2 dried red chillies. Fry till aromatic. Pour the besan dahi mix. Stir and mix well. Cook for a few mins. Bring to boil. Lower flame add the mango puree. Sprinkle some kasuri methi. Simmer for 10-15 mins. Mix well. Adjust the water here. Taste for seasoning. Done Now here the kadhi is ready you may attack it now. But I learn

Choley Recipe: Sanjay Hingorani Ingredients : Choley - Kabuli Channa / Garbanzo Beans Two big cups of Choley, soak over night, pressure cook upto 4 whistles with a piece of ginger whole, 1/2 tsp red chillies, 1/2 tsp salt and a tea bag to get colour/flavour. Discard the teabag. Keep cooked choley aside. Use the water here for cooking later. Ingredients: 1 large onion finely chopped, 2 medium tomatoes puree, 1 tsp jeera powder, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp dhaniya powder, 1 tsp garam masala, 1 tbsp GnG paste, 6-8 whole green chillies, 5-6 curry leaves. 1 tbsp Kasuri methi. 1 tbsp ghee. Note: for unbelievable taste add 1 tbsp Amritsari Mahajan Choley Masale Method: Fry onions and some gng paste, curry leaves, green chillies, till onions are brown, add jeera powder. Add tomatoes and the masala powders together, I add 5 tbsp of cooked Choley here. Cook for 15 mins on med heat. Blend everything together, we get a thick gravy base. Put it

Kung Pao Chicken Gong Bao / Kung Po Recipe: Sanjay Hingorani Inspired by: Marion Grasby Ingredients: 500gms Boneless Chicken Cut into small pieces, marinate in 1 tbsp dark soy, 1 tbsp Shaoxing Wine, 1 tbsp Brown sugar. Mix well. Keep for 30 mins. 4-5 cloves of Garlic chopped fine 2 inch piece of ginger chopped fine 2 stalks of spring onions chopped keep white and green separate. 2 tbsp Toasted peanuts roughly crushed 3-4 Dried Red Chilli cut small pieces 1 tbsp Oyster Sauce 2 tbsp Light Soy 1 tbsp Dark soy 1 tbsp Shaoxing Wine 1 tbsp Brown Sugar Method: Heat oil in a wok, fry ginger and garlic, add dry red chillies and white portion of spring onions, keep the flame high, add chicken fry 10 mins. Mix everything around all the time. Add the sauces. Add the green portion of the spring onions. Add the crushed toasted peanuts. Done. Add 1 tbsp of sesame oil on top for extra flavour. Remember after you turn of the heat. Sesame oil is a delicate oil it will lose its flavour on high heat

Raw Mango Sweet Pickle  Recipe: Sanjay Hingorani  Ingredients: 1.5kgs Raw Mango - Rajapuri Peeled and roughly chopped into small pieces 500gms Sugar (I have used less) 20-25 Black pepper corns 2 tbsp Black Onion Seed 4-5 Bayleaves 4x2inch Cinnamon sticks 2 Star Anise 2 tsp Turmeric powder 4 tsp Red Chilli powder 1 tsp Cumin powder Salt a heaped tbsp (adjust) Method: Take a deep thick bottomed pan. Pressure cooker will do. The taller one. Add 1 litre Water. Add the peppercorns bayleaves cinnamon star anise. Add the sugar turmeric chilli powder cumin and salt. Cook for 10 mins. Bring to boil. Add mango pieces add the onion seeds. Simmer for 20mins on low flame. Keep stirring in between. Now depending on how big the pieces of mango you want you may start to mush it. Press and stir. After about 20mins or so you will see the water reduce and the pickle thicken. Taste. Adjust for salt and sugar. Add more if needed. Mix well. Done. Cool it down completely. Store in glass jars. Use dry sp

Karela - Bitter Gourd  Recipe: Sanjay Hingorani  Ingredients: 350gms Karela peeled, salted kept for 30mins to an hour to remove bitterness, kill bacteria. Rinse thoroughly. Cut small circles. Leave seed in. 2 Medium Onions sliced 3-4 cloves garlic chopped 2 inch piece of ginger chopped 1 tsp Turmeric 2 tsp Red Chilli powder 1 tbsp Garam Masala 1 tbsp Desicated Coconut 2-3 Green chillies chopped fine 1 Lime juice 2 tbsp Sugar 1 tsp Salt 1 tbsp Fresh Coriander for Garnish 3 tbsp Ghee Method: Fry the garlic and ginger and green chillies 2 tbsp ghee. Fry the karela for a good 10 mins add sugar here. We want the karela to get some carmelisation. Add onions now. Add the coconut powder. Add turmeric, garam masala n chilli powder. Mix well. Add 1/4 cup water. Cover the pan and simmer for 20 mins on low heat. Keep stirring in middle. We don't want the masalas to burn at the bottom. Add the 1 tbsp ghee here on top. Done. Garnish with fresh coriander and some lime juice. Eat, Enjoy, Repea

Navratan Korma  Recipe: Sanjay Hingorani  This dish is made in several ways. You can add any veggies you like. Its made as white curry in West of India and slightly sweeter in Gujarat. As you go north they add more masalas and make it a little yellowish and spicer. I kept it slightly sweet whitish and medium spicy. Ingredients: 2 Medium potatoes cubed 2 Carrots cut 1/2 inch Half Cauliflower cut small 1 cup Green peas 1 Cup Green beans chopped Boil the above veggies in salt water for 10 mins. Keep the bite. Drain and keep aside. Whole Masalas 2 Bay leaves 7-8 Pepper corns 2-3 Cloves 2-3 Green Cardamom 1 tsp GnG paste 3 Green chillies paste 10-12 cashews paste 1 large onion paste 50ml Cream 1 tbsp Raisins 1 tsp Sugar 1 tsp white pepper powder Method: Fry whole masalas till fragrant, add GnG, Green chillies, Onion paste, till oil separates, add the Cashew paste, mix well, add 1 cup water, add the boiled veggies. Simmer for 10 mins, cook everything on low flame. Add the cream now, add t