Saucy Recipes

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