Saucy Recipes

Pasta in Pesto Sauce  Recipe: Sanjay Hingorani Ingredients: 2 Cups Pasta boiled (al dente) Capsicum cubed Mushrooms Broccoli Carrots cut small boiled 2 tbsp AP Flour (Maida) 3 tbsp Butter 1 Cup milk Red chilli flakes Oregano powder / Italian mixed herbs Pesto Sauce: 1 cup Coriander leaves 1 cup Mint leaves 1 cup Basil leaves 1 cup Peanuts toasted 5-6 Cloves Garlic chopped Olive oil Salt n Pepper Blend into paste. Note: this will make extra sauce. So use as much as you want and keep the rest for salads etc. I like my pasta soupy. Method: Heat butter and mix the maida, keep stirring to avoid lumps, before the mix becomes tough add 2 cups water and 1 cup milk. Add the pesto sauce. Add the herbs. Add the veggies. Mix the pasta in the end so they don't over cook in the sauce. Done. Garnish with some more flakes. I sprinkled some parmesan cheese. Goes well with some toasted garlic bread with cheese on. Eat, Enjoy, Repeat ! Cheers  Sanjay 

Upma  The Blond Series  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 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. 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. Note: The Blond series is where no turmeric is used. Serve with mint chutney. Yummm... Eat, Enjoy, Repeat ! Cheers Sanjay 

Poha The Blond Series 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 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. Fry till soft. 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 here. Mix all together. Done. Sprinkle lemon juice and garnish with fresh coriander leaves. Note: The Blond series is where no turmeric is added  :) Eat, Enjoy, Repeat ! Cheers Sanjay 

Chicken Manchurian Recipe: Sanjay Hingorani Ingredients: 500gms Chicken breast cut in strips. Marinate in 2tbsp dark soy and 1 tbsp light soy. 1 tbsp Sugar. Keep in fridge for an hour. Veggies: Capsicum strips, Onions quarters, spring onions chopped. Garlic m Ginger chopped fine. Add any other veggies you like. Sauces: 2tbsp Dark soy, 1tbsp Light Soy, 1 tbsp Black Bean Sauce, 3 tbsp Ketchup, 1tbsp Vinegar, 1tbsp Chilli Oil. 2tbsp Corn flour slurry. Method: Fry the garlic and ginger add the onion quarters, add the chicken now. Fry everything on high heat. Add the veggies. Keep the crispiness. Add the sauces. Keep the heat high. Add the slurry. Mix well. Done. Best eaten with steam rice. Eat, Enjoy, Repeat ! Cheers Sanjay

Raw Mango Pickle in Mustard Oil Recipe: Sanjay Hingorani Ingredients: 3 kgs raw mangoes Rajapuri variety. Not the sweet variety. These are specially good for making such pickles. Ask the vendor for this. Cut them to small 2 inch pieces. Some vendors even offer to cut them for you at an extra charge. Pay the extra charge it's worth it. It's less tedious n messy. 5 tbsp saunf / fennel 5 tbsp red chili powder (adjust) 5 tbsp black mustard coarsely ground 3 tbsp salt 2 tbsp fenugreek seeds / methi 1 tbsp coriander powder 1 tbsp turmeric powder 1 tbsp onion seeds (optional) 500 ml of mustard oil / sarson / karva tael Method: Make sure the mango pieces are washed and completely dry. If need be keep it spread on some paper towels under the fan for an hour. In this weather it should do. This will keep your pickle good, longer. We need a wide mouth glass jar with an airtight cap. Again this is important for two reasons. Glass jar because we need to keep the pickle in the sun for min

Beet Hummus Kebab Wrap (Deconstructed) Recipe Sanjay Hingorani I love hummus. I added the beet to make a good visual. Ingredients: 1 1/2 Cup Chickpeas Boiled Chicken Kebabs cooked Onion slices Capsicum slices Tomato slices Beetroot boiled Lime juice Red chilli powder 3 tbsp Sesame seeds toasted and made into paste Mayonnaise n Ketchup mixed 1:1 Garlic chopped fine Coriander n Mint leaves for garnish. 1/2 tsp Cumin powder EV Olive oil Method: Put into the blender: Chickpeas, Sesame paste, Garlic, Cumin, Lime juice, Red chilli powder, Beetroot, Olive oil. Take big chappatis or paranthas to make wraps. Spread the hummus add all the veggies, the kebabs, Mayo n Ketchup. I added Tabasco for some zing. Garnish with Coriander n Mint. Done. Eat, Enjoy, Repeat ! Cheers Sanjay 

Bruschetta Recipe: Sanjay Hingorani Salsa Ingredients: Tomatoes, Olives, Cucumber, Onions, Capsicum, Corn Kernels, Fresh Coriander  and Mint Leaves - chopped small 3 tbsp Ketchup Lime juice Salt n Pepper Oregano n Red Chilli Flakes Olive oil Method: Mix all the above in a bowl. We use either a loaf cut into one inch thick slices or use any bread and toast. Dab some Olive oil, put some Salsa on top. Grate some cheese. Yumm Eat, Enjoy, Repeat ! Cheers Sanjay 

Dal Makhani Recipe: Sanjay Hingorani  Ingredients 3/4 cup black urad dal whole 1/4 cup red rajma Soak over night in 3 cups of water. Pressure cook in the same water to 5-6 whistles with a large piece of ginger. Keep the ginger. Tempering the Dal 1 large onion chopped 1 tbsp garam masala or chicken tandoori masala 1 tsp red chili powder 1 tbsp kasuri methi 1 tbsp chaat masala / amchoor 1 tsp gng paste 1 tsp whole jeera 1 tsp dhania powder 3-4 green chillies 6-7 curry leaves 2 tbsp ghee 100ml fresh cream Salt to taste (Note: make sure you get the tsp and tbsp right) Method Blend / mash 5tbsp of the boiled Dal with ginger and keep aside. Fry the gng paste jeera, green chillies and curry leaves with the onions in ghee add the masala and chili powder. Add the mashed Dal. Add the water from the boiled dal here. You can also use some of the water to blend the Dal earlier. 10 mins add the remaining dal now add the kasuri methi and chaat masala. Cover and cook on very low heat for 45 mins

Sweet n Sour Chicken  Recipe: Sanjay Hingorani  Ingredients: 500gms boneless chicken. Cubed. Add 1 tbsp soy 1 tbsp Corn flour and 1 Egg white (optional). Twice fry to make it crispy. 250gms (7-8) tomatoes blanched and remove skin. Sieve it and mash and get as much juice. 5-6 cloves of garlic chopped fine 2 Medium Onions quartered 1 inch ginger smashed 2 tbsp chili oil 2 cups roughly chopped cabbage 1 cup capsicum cut small 1 cup carrots cut small 1 cup mushrooms 2 tbsp ketchup 1 tbsp vinegar 2 tbsp light soy sauce 1 tsp fish sauce (optional) 1 tsp black pepper powder 2 tsp corn flour slurry (1/2 cup water) Method: In a wok on high, heat some oil, fry the garlic n ginger. First add carrots 2 mins add cabbage and onions 2 mins add capsicum and mushrooms. Add the tomato juice last. Now add the ketchup vinegar fish sauce soy chili oil and mix well. Add the corn flour slurry and sprinkle the pepper on top. Taste for sweetness. Add a little sugar if you must. Adjust the consistency of th

Baingan ka Bharta  Recipe: Sanjay Hingorani  One big fat Baingan, roasted on top of the gas stove fire, till the skin goes soft and peels off easily. Remove skin and mash. 2 large Onions chopped 2 large Tomatoes blend 1 tbsp Coriander powder 1 tsp Red Chilli Powder 1 tsp Cumin Powder 1/2 tsp Turmeric powder 1 tsp Garam Masala 1 tsp Kasuri Methi 1 tsp GnG paste Curry leaves Fresh coriander leaves for garnish. 2 tbsp Ghee Method: Heat ghee in a kadai add gng paste and curry leaves add the onions. Fry till they are nicely carmalised, add the tomatoes, add the masalas add the baingan mash. Cook till oil floats. Add the kasuri methi. Stir well. Simmer for 10 mins covered. Done. Garnish with fresh coriander. Serve with ghee rice or paranthas. Eat, Enjoy, Repeat ! Cheers Sanjay

Rajma Chawl  Recipe by Sanjay Hingorani  Ingredients: 1+1/2 cups Rajma soaked overnight and pressure cooked with a piece of ginger till soft. Keep the water for cooking. 3 large tomatoes, blend with 2 tbsp of cooked rajma 1 large onion sliced thin 1 tsp jeers whole 2 pinches of Hing 1 tsp coriander powder 2 tsp kashmiri chili powder 1 tsp garam masala or tandoori masala 1 tsp gng paste A few kadi pattas (optional) 1 tbsp kasuri methi 2 tbsp of ghee Method: Fry jeera n gng paste n kadi patta in ghee till the jeera splutters. Add the onions till translucent. Add hing. Add the tomatoes n rajma blend. Add the masalas chilli powder coriander powder. Cook for a few mins. Add kasuri methi. Add the cooked rajma. Simmer for 15-20 mins. Done. Now here you can also add 1 tbsp cream. The gravy becomes rich and creamier. We have blended some rajma with the tomatoes so the gravy should be thick. We have not added water. But if the gravy is very thick you may use the rajma boiled water. Some peop

Dahiwale Chicken Recipe: Sanjay Hingorani  Serves 4 Ingredients: 1 kg Chicken Boneless, cubed 250 gms Dahi, beaten 3 tsp Kashmir Chilli Powder 1 tsp Turmeric powder 1 tsp Cumin powder 1 heaped tbsp Ginger n Garlic paste 1 tbsp Chaat Masala 1 tbsp Tandoori Chicken Masala 1 Lime juiced Pinch of red food colour. Mustard oil for cooking Method: Marinate the chicken with dahi and all the masalas and the lime juice. Keep in fridge for an hour minimum. Heat the oil, smokin hot, turn down the heat, add the gng paste, cook for a minute, this helps remove any strong flavours of the mustard oil, add the marinated chicken. Cook on medium heat for 10 mins. And then again 25 mins on low. Reduce down the gravy until thick. Done. You may garnish with fresh coriander leaves. I used kasuri methi and garam masala right at the end. Best eaten with paranthas or steamed rice. Eat, Enjoy, Repeat ! Cheers Sanjay

One Pot Chicken n Veggies Rice Dish. Health bhi Taste bhi  (Inspired by Mexican / Spanish Rice Ingredients: Use any vegetables you like: Cauliflower / Broccoli Cabbage chopped Capsicum - Red Yellow Green diced Carrots chopped Corn boiled Onions diced Tomatoes diced / cherry tomato halves Ginger fine chopped Garlic fine chopped Green chillies chopped Mint n Corianders leaves Rice boiled with star anise n cooled Red chilli flakes Oregano powder / Mixed herbs Vinegar Olive oil for cooking Salt n Pepper Lime Chicken boiled in salt water n shredded (I used leftover dahiwala chicken). Can use prawns as well. Method: Hot pan Olive oil fry Ginger n Garlic n green chillies add carrots cauliflower cabbage. I love a little bite to all the veggies. Add onions n tomatoes. Do not wait for the tomatoes to break down. Add corn. Add Vinegar, Salt n Pepper. Add chicken and red chilli flakes n oregano. Add rice and mix well. Garnish with fresh coriander mint leaves and squeeze some lime juice.

Tutti Frutti Recipe: Sanjay Hingorani  (Inspired by Farida Dags) Ingredients: Watermelon slices, eat the red fruit, keep the white portion, remove the green outer skin.  A medium sized fruit should suffice. Cut them into small bit size. 1 cup sugar + 1 cup water Food colour  Method: Boil the fruit bits for 10-12 mins, strain and cool. Boil this fruit in 1 cup sugar and 1 cup water for 5 mins. Pour it into different small bowls if you have different colours. I had only Orange/Red and Green. So 2 bowls. Soak the fruit in the colour for couple of hours. Strain and then dry them on paper towels. You may dry them in the microwave for 7-8 mins to speed up the process. You have to try n try till you getit right. I made it for the first time.  Note: I did a search on Google and found some place they have used Raw papaya. Eat, Enjoy, Repeat ! Cheers, Sanjay

Sindhi 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. How to : 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 back in the pan. Add the remaining choley. Add ghee. Simmer for 15-20 mins or til