Saucy Recipes

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

Foccacia Bread Recipe: Sanjay Hingorani Ingredients: 3 Cups Maida (All Purpose Flour) 2 tsp Dry Active Yeast 1 tsp Sugar 1 tsp Salt 1 tsp Baking Soda Water Capsicum cut in thin strips. Use at least 2 different colours for visual effect. I used 3 colours. 2 tbsp Italian Seasoning 2 tbsp Red Chilli Flakes Black Olive Slices (Go with green if you have green) 3 tbsp Extra Virgin Olive Oil Method: Take 1 cup warm water. Not hot water warm water. Go 20 secs in the micro warm. Add the yeast and sugar and leave it for 2 mins. Use a large mixing bowl here. The yeast is activated. Now add salt, 2 tbsp Olive Oil and the Maida. Mix everything slowly. Keep mixing for 5 mins. Add the baking soda. Mix again. Cover and keep it for proofing for 10 mins. After 10 mins you will see the batter has risen to thrice its size. Preheat oven at 180C for 10 mins Transfer the batter into a well oiled flat baking dish. Oil the sides and the base properly. Use 1 tbsp Olive Oil here. Try and make dents in to th

Schezwan Sauce (Chutney) Recipe: Sanjay Hingorani Ingredients: 25-30 Dried Red chillies, soaked in warm water for 25 mins. Blend and make paste. 1 large Onion chopped fine 5 cloves of garlic chopped fine 2 inch piece of ginger chopped fine 2 stalks of celery chopped fine or spring onions 2 tbsp Light Soy Sauce 1 tbsp Oyster Sauce 2 tbsp Vinegar 1 tbsp Brown Sugar 1 tsp Salt Method: Heat oil add garlic fry, add ginger fry, and onions fry add celery or spring cook for 5 mins. Add the chilli paste. Cook on low for 5 mins, add the light soy, oyster sauce, vinegar and brown sugar. Cook for another 10 mins on low. Till oil floats. Adjust the consistency of the sauce with water. Sort of thick. Done. Cool completely and store in glass jar. Keep in fridge. Hope you guys like it. Eat, Enjoy, Repeat ! Cheers Sanjay

Handvo Recipe: Sanjay Hingorani Ingredients: 2 cups boiled Rice mashed 2 boiled Potatoes mashed 1 cup Sooji 1 Medium Onion chopped 1 Medium Capsicum chopped 1/2 Cup Peas boiled 1/2 Cup Carrots boiled 1 Cup full Curds or Chass 1/2 tsp Cumin powder 1/2 tsp Turmeric powder 1/2 tsp Garam Masala 3-4 Green chillies chopped fine 2 tbsp Fresh coriander leaves chopped Curry leaves Mustard seeds and Sesame seeds for the tadka. Salt n Pepper Method: In a big mixing bowl, mash the rice n potatoes and add sooji. Add 1 cup curds or Chass. Add some water if required. Do not make it liquidy. Add all the other ingredients onions capsicum, peas and carrots . Coriander leaves and green chillies. Add the masalas. Coarsely mash n Mix well. Cover and keep for 20mins as the sooji needs to absorb the chass/water. Use a non stick pan or very hot cast iron pan add little oil. Put the curry leaves mustard seeds and sesame seeds and cover everything with the mixed batter

Sweet Mango Chutney / Jam Pakke Aam ka Chutney / Jam Recipe: Sanjay Hingorani Ingredients: 4-5 Ripe Mangoes chopped small 1/2 tsp Red Chilli powder 1/2 tsp Turmeric powder 1/2 tsp Cumin powder 1/2 tsp Kalonji / Onion Seeds 1/2 tsp Saunf 1/2 tsp Black pepper powder 1 tsp Red Chilli Flakes 6 tsp Sugar 1 tbsp White Vinegar Handful of Raisins Method: Keep a thick bottomed pan on low fire. Toast Saunf and kalonji a few mins. Add 1/2 Cup water. Add all the ingredients except vinegar. Simmer all the ingredients for 10 mins or when the sugar starts to become thick add the mangoes. Simmer for 20 mins. Keep stirring in between. After 10 mins add the vinegar. Make sure the water evaporates. Keep mashing it as you are stirring it. I have kept it slightly chunky not pulp. Best eaten with everything Eat, Enjoy, Repeat ! Cheers Sanjay 

Sirke Wale Pyaz Recipe: Sanjay Hingorani Ingredients: 10-12 Small white onions. Peeled 2 Cups White Vinegar 2 inch piece of raw peeled beet root. 1 tsp salt 1 tsp sugar Method: Use a dry sterilized glass jar. Non reactive material. No metal and no plastic. Or the vinegar will get ruined. Do not wash the onions. No water at all. Load the onions in the jar. I use vinegar to the top. No water. Add the sugar n salt and the piece of beet. Use the beet to stain the onions as shown. Takes 3-4 days to get ready. Shake the jar a few times a day till then. Keeps good outside for a few days. Then you may refrigerate. Eat, Enjoy, Repeat ! Cheers Sanjay

Aam Ras Ingredients: Alphonso Mangoes - Pulp Milk Sugar Method: Blend the above together.. Serve it with hot puris and papads. Eat, Enjoy, Repeat ! Cheers Sanjay