Saucy Recipes

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