Saucy Recipes

Nu:ders Masala  Inspired by Seonkyoung Longest  Have so much time at home and had these fresh veggies so made some Noodles masala which I prepare and keep frozen. So all it takes is 10 mins to boil the noodles and bam dinner is ready. Ingredients: Carrots, Cabbage, Capsicum, Garlic, Ginger, Dried Red Chillies, Spring Onions all cut in slices. Sauces: Light soy, Rice Wine Vinegar, Chilli Sauce, Oyster Sauce Method: Fry the garlic n ginger and red chillies, add the veggies with carrots and cabbage first then add capsicum and spring onions. Stir fry on high heat for a few mins. Keep them crisp. Not only noodles we can use them for chicken and paneer dishes as well. They basically save loads of time. I make a few batches. We can similarly chop these veggies smaller and keep them for fried rice. Eat, Enjoy, Repeat ! Cheers Sanjay

Gajjar Mattar  Recipe: Sanjay Hingorani  Ingredients: 3 large carrots chopped 1 large onion chopped 1 cup mattar fresh / frozen 1 tsp Turmeric powder 1 tsp Red chilli powder 1 tsp Coriander powder 1 tsp Chaat Masala 3-4 cloves of Garlic chopped fine 2 inch piece of Ginger chopped fine 3-4 Green chillies chopped fine Fresh coriander leaves for garnish. Method: Heat oil and fry ginger n garlic and green chillies. Add the onions. Add salt. Add carrots firstly. Mix well. Cover and simmer for 10 mins. Add the mattar now. Again cover and simmer for 10 mins. Add all the masalas. Mix well. When the gajjar soften it's done. Sprinkle the fresh coriander. Best eaten with hot chappatis. Eat, Enjoy, Repeat ! Cheers Sanjay 

Burnt Chilli in Oil Recipe: Sanjay Hingorani Ingredients: 200gms dried red chillies, soak in warm water, chopped. 4-5 cloves of Garlic chopped 3 inch piece of Ginger chopped 2 tbsp Vinegar 2 tbsp Ketchup 1 tbsp Dark Soy 1 tbsp Sugar 1 tbsp Oyster Sauce (optional) 1 tsp Black pepper powder 1 tsp Salt 1 Large cup Oil Method: In a thick bottomed pan on low flame add the chillies and toss them around to dry them out, go till they start to burn a little, then quickly add the oil and garlic and ginger. Cook for a few mins. Add the sauces and salt, pepper n sugar. Cook a few mins more. Total 15 mins or so on low flame. Done. Note: if you pulse it in a mixer a few times it will be a good type of schezwan sauce. I like it as it is a bit coarse. Goes best with Chinese food. Spring rolls, Fried rice or Soups n Noodles. Eat, Enjoy, Repeat ! Cheers Sanjay

Dahi Kadhi  Recipe: Sanjay Hingorani  Serves: 4 Ingredients: 1 large bowl of dahi, about 400 gms. I use khatta dahi not freshly made. Mix 2 heaped tsp Besan, 1 tsp turmeric powder, 1 tsp chilli powder, 1 tsp Salt. Add 2 cups boiled water. Mix well. 1 tbsp Sugar 1 tsp Rai / Mustard seeds 1 tsp Cumin seeds 3-4 Green chillies chopped fine 1 inch ginger and 3 cloves of garlic chopped fine A few curry leaves Garnish: fresh coriander leaves, I didn't have, so I used kasuri methi (And boiled the kadhi a few mins more to break it down) Method: Heat oil in a round thick bottomed pan. Add the ginger n garlic and green chillies. Add the mustard n cumin seeds, add curry leaves now. When they splutter add the dahi mix slowly. Strain it thru a sieve straight into the pan. Mix well. Add 2 cups water now. Add the sugar. Simmer for 15 mins on low fire. Done. Some people add pakodas into the kadhi. I didn't. Best eaten with steamed rice. Or some bhaji n roti with kadhi on the side. Eat, Enjo

Pasta with Garlic n Peppers n Tomatoes Recipe: Sanjay Hingorani Ingredients: 2 Cups pasta, boiled (al dente) 3-4 Cloves of Garlic chopped fine 5-6 Tomatoes chopped Peppers of your colour Olive oil Chilli flakes Sugar / Ketchup Seasoning - Oregano n Salt Method: Hot pan go with the Olive oil, add garlic, I like it burnt slightly, add the tomatoes add the seasoning, simmer 15-20 mins or till the tomatoes are broken down. Roughly mash them. Add the peppers n pasta. Add the sugar or ketchup. Toss everything together. Done. Garnish with chilli flakes. Also if you have fresh mint leaves. More olive oil. Best eaten with some garlic bread toasted and olive drizzled over it. Yumm Eat, Enjoy, Repeat ! Cheers Sanjay

Paneer with Bell Peppers In Black bean sauce  Recipe: Sanjay Hingorani For 4 people Ingredients: Paneer: 500gms, cubed Bell peppers: Red Yellow Green cut 1 inch pieces 2 large Onions Slices 2 garlic cloves chopped 1 tbsp Dark Soy 1 tbsp Black Bean Sauce 2 tbsp Ketchup 1 tbsp Chilli oil 1 tbsp Vinegar 4-5 Green chillies slit 1 tbsp Cornflour slurry Method: In a wok on high, heat some oil fry the garlic and green chilies, add the onions and the peppers. Quick stir fry. Add all the sauces n vinegar, stir and add the paneer. Mix well. Bring to boil. Add the slurry. Mix again. Done. Garnish with chopped spring onions. Best eaten with soft noodles or fried rice. Non veg version add boiled chicken or shrimps. Cheers Sanjay

Spinach Kichdi  Recipe: Sanjay Hingorani Ingredients: 1 cup Rice 1/2 cup Moong Dal (Pressure cook the rice n dal together with 1/2 tsp turmeric 1 tsp Salt 1 inch ginger.) Keep aside. 1 bunch spinach chopped n blanched in salt water drained. 3 Medium tomatoes chopped 2 Medium onion slices 2-3 Green chillies chopped 1 tsp Red Chilli powder 1 tsp Cumin powder 1 inch ginger chopped fine 2-4 garlic cloves chopped fine 2 tsp Ghee Method: Use the same pressure pan, add some oil and ghee and fry the ginger n garlic and green chillies. Add the onions. When they change colour add the tomatoes. Add the masalas. Add the cooked rice n dal and mix well. Add enough water so it does not dry out. Now add the blanched spinach. Add some ghee again. Cover n simmer for a few mins. Try and smash the mix with a manjeera. I go 50% crushed n thick. I don't like gooey and runny. Done. Sprinkle some coriander and ginger slivers on top. Serve with some dahi n pickles n papads on the side. Yumm.. Eat,

Veg Hakka Nu:Ders  #seonkyounglongest Veg Hakka Noodles Recipe: Sanjay Hingorani Serves: 4 Ingredients: 500gms Noodles cook as per instructions on the packet. But go "al dente" ie. half cook it. Cool it down completely. 2 large onions slices 2 large capsicum diced 2 large carrots cut into thin long slices 1/2 cabbage roughly chopped Add whatever veggies you like here - mushrooms or broccoli etc. 3 tbsp soy sauce 3 tbsp vinegar or rice wine 3 tbsp oyster sauce or black beam sauce or fish sauce (all very pungent sauces so keep this optional) veg people may get put off. 2 tsp chilli sauce. 3-4 cloves of Garlic 2 inch piece of ginger chopped fine. Method: Use a wok. Heat oil add the garlic n ginger add the onion slices. First add the carrots and cabbage after a few mins add the capsicum. Stir fry over high heat. Go for a few mins make sure the veggies still have a bite and not turned mushy. Add the noodles now. Quickly add the sauces. Stir and mix well Done. Note: Add boiled

Sindhi Kadhi  Recipe: Sanjay Hingorani Ingredients: 4 tbsp Besan 1 tbsp Rai 1 tbsp Methi dana 1 tbsp Red chilli powder 1/2 tbsp Turmeric powder 1 tbsp Coriander powder 5 tbsp Imli ka juice 1 tbsp ginger paste 1 tbsp Garam Masala powder 6-8 Curry leaves 2 litres of water 1 tsp sugar Slurry of 1 tbsp Besan in some water Coriander for garnish Vegetables: Suran, Bhindi, Gajar, Aloo, Beans, Singhi. Take a large vessel, cooker will do, 5 litre cooker, heat oil add the Curry leaves, Methi dana, rai, crackle, ginger paste, add the besan, cook till it turns lightly brown be careful here lest it burns, add turmeric, don't let it turn lumpy. Keep stirring. Now add water. Stir stir. Add the imli ka juice. Add the sugar. Cook on medium. Bring to boil. Add the slurry of the besan. Make sure you strain it. We don't want any grainy stuff. Now add all the veggies. Add the Bhindi and Beans after fifteen minutes or they will over cook and turn soggy. Cook for 30 minutes or till the ve

Fiery Chicken Recipe: Sanjay Hingorani  Ingredients: 500gms Chicken Breast boneless. Cut into cubes. Marinate with Soy sauce and then add 1tbs Corn flour.  Fry till crispy. Keep aside. Green Red Yellow bell peppers cubed. 4-5 Cloves of Garlic chopped fine  3 tbsp Soy Sauce 3 tbsp Ketchup  1 tbsp Sugar  1 tbsp Vinegar 1 tbsp red chilli sauce 5-6 dry red chillies, soak in warm water and make paste  3 tbsp corn flour make slurry in 1/2 cup water  3-4 Green chillies chopped fine  2 Sprigs of Spring Onions chopped white and green for cooking and just green for garnish. Toast 2 tbsp white Sesame for Garnish. 1 tbsp Organic sesame oil for garnish. Method: Fry garlic and green chillies in a deep dish pan / wok. Add the soy sauce, vinegar, ketchup, red chilli sauce. Cook for a few minutes. Add the chilli paste. Add the bell peppers and spring onions. Bring the whole thing to boil and add the slurry. Add the fried chicken. Mix well. Adjust the

Chicken Manchurian Gravy Recipe: Sanjay Hingorani Chicken Balls - 10-12 big pieces Ingredients : 300gms chicken mince, 1/4 cabbage, 2 small Carrots, 2 sprigs of spring onions, 3 green chilies, 3 pieces of garlic, 1/2 cup maida, 3 tsp corn flour Method : Add Mince to all the grated / fine chopped veggies, add salt to the grated cabbage first, rest it for 15 mins, drain the excess water, mix the maida and corn starch into it, knead it into a dough, make the balls out of it. Coat the balls with a little corn flour and fry in very hot oil, until they turn brown. Remove and keep on paper towels to drain excess oil. Gravy Ingredients : 1 sprig spring onion, 2 pcs garlic, 1 small onion, 1 capsicum - all chopped fine. 1 tbsp schezwan sauce, 3 tbsp of tomato chilli sauce, 3 tbsp each of soy sauce n oyster sauce, 1 tsp fish sauce, 2 tbsp rice wine vinegar, 1 tsp sugar, 2 1/2 cups water, 3 tsp corn flour slurry. Method : Heat oil in a wok, fry spring onions, fresh garlic, capsicum, white oni

Chicken Amritsari Biryani Recipe By: Sanjay Hingorani Serves: 4 Ingredients: 1 cup Basmati rice, soaked min 30 mins to an hour. Boil the rice, half cook it with 2-3 star anise to infuse aroma. Strain and completely cool down the rice. 1 packet approx 500gms boneless marinated chicken. 4 large tomatoes pureed. 3 large sliced onions - make birista in ghee with some salt n sugar Bunch of mint leaves - chopped Handful of fried Cashews Method: In a pressure pan add little ghee and fry the chicken. Add the tomato puree. Adjust the gravy here. I made extra to have with the Biryani. Remove the extra gravy here. And start to layer the Biryani. Chicken with gravy at bottom add the rice on top. Cover it as shown here. Add the birista and cashews. Garnish with mint leaves. I have in the past also added some raisins as garnish. I have added a pinch of food colour mixed in some water. This is optional. Some people soak saffron in milk and add. So

Baingan Ka Salan  Recipe: Sanjay Hingorani Cut 1/2 inch thick and round slices of the big baingan. Keep in salt water. Fry till golden brown. Keep aside. 3 large onions - blend with 1/2 tbsp GnG paste and 2-3 green chilies Whole spices: 1 black cardamom 1 inch cinnamon stick 4 cloves 5-6 peppercorns 1 bay leaf 3 large tomatoes - blend Powder spices: 1 tsp cumin 2 tsp Red chilli 1/2 tsp Turmeric 2 tsp Coriander 2 tsp Salt 1 tsp Sugar (optional) 1 tsp Kasuri Methi 1 tbsp Ghee Method: Heat the ghee, add the onions blend, cook till colour changes and the rawness has gone, add whole spices, cook a few minutes add the tomatoes keep mixing, add the powder spices add 1 cup water, simmer for 10-15 mins. Add the fried baingan. Kasuri Methi. Simmer. Stir. Done. Do not keep mixing it a lot as the baingans are delicate. It will turn mushy. Garnish with a few slit green chillies and fresh coriander leaves. Best eaten with paranthas or naans. Eat, Enjoy, Repeat ! Cheers Sanjay

Lemons and Chillies Sweet Pickle Recipe: Sanjay Hingorani  Ingredients: 15 Lemons - 4 slits, push motta namak in and keep it in a glass jar in the sun till they slow cook and turn brownish. It took over two weeks in the mild winter sun. 250 gms sugar 12-15 Long green chillies - cut one inch pieces 1/2 tsp Turmeric powder  1 tbsp Red chilli powder  1 tbsp Pickles masala (Store bought) 1/2 tsp Cumin powder  2-3 Tej patta  1 tsp Onions seeds 10-15 Black peppercorns Method:  Remove the Lemons from the gooey syrup that has formed in the glass jar over the few weeks it's been in the sun. Discard this syrup. Do not use this as it's got too much salt in it.  In a thick bottomed pan add the sugar and equal amount of water. Slow boil it. When it turns lightly brownish n syrupy add the Lemons and all the ingredients except the chillies.Cook the lemons for at least 25 mins on low flame. Add the chillies now. Cook further 20 mins on low. The chil

Instant Dhokla Ingredients: 1 cup besan 1 tsp rawa 1 tsp sugar 1/2 tsp salt 1/2 pinch yellow color 1 cup water 1/2 tsp citric acid 1/4 tsp soda Garnish: 1/2 tsp mustard seeds cracked in hot oil (or ghee) with 4-5 curry leaves 2 tbsp grated fresh coconut 2 tbsp fresh coriander 1/2 tsp sugar mixed in 2 tbsp water Method: Thoroughly, mix the besan, rawa, sugar, salt and color in a mixing bowl by adding the water, then add 1/4 tsp soda mixed in a little water and whip till foamy. Place the mix in a micro safe square or rectangle container. Zap it in the micro on full power for 3 mins. Let is stand for 2 mins. Done. Remove dhokla from the container, cut into square pieces. Pour sugar water mix over it evenly, then garnish with the mustard seeds curry leaves tadka, grated coconut and coriander leaves. Eat n Enjoy ! Cheers

Honey Soy Sesame Chicken Recipe: Sanjay Hingorani Ingredients: 500gms Bonless chicken cubed. Coat with 1 tbsp corn flour  Red n Yellow Bell Peppers cut squared 1 Large Onion cut squared  Spring onions chopped white n green 2 tbsp Sesame seeds toasted  5 tbsp Soy sauce  5 tbsp Honey  2 tsp Corn Flour Slurry  2 tsp GnG paste  Method: Fry the chicken till crispy brown and keep aside. Heat oil in a wok add the GnG paste add the onions and peppers. Add the white n green  onions. Keep the heat high as we want the veggies to have a bite. Add the Soy sauce. Add the chicken now. Mix well. Add the slurry. Add the honey. Garnish with the toasted Sesame. Done.  Can be eaten semi dry sticky or with gravy. Adjust the slurry.  Steam rice or even naans go well. Eat, Enjoy, Repeat ! Cheers Sanjay

Bread Gulab Jamuns Recipe: Sanjay Hingorani Ingredients: 10 slices of white / brown bread with sides trimmed, makes 10-12 jamun balls. 6-8 tbps of milk 100 gms or one cup sugar Oil to fry 1/2 tsp cardamom powder A few kishmish Method: Crumble the bread in a mixing bowl and add milk two spoons at a time and start kneading it. Make sure you don't add too much milk too fast. Make a soft dough. Put the sugar in a deep pan add water to make the syrup. Water just over one cup. On low heat 10-12 mins. Keep checking. Make the balls, take a little dough, roll it in your palms, flatten it and add 1-2 kishmish in the middle. Lift the sides, pack it in well and then roll it in your palms again to make perfect round balls. Rest them for a few mins. Then fry them in hot oil on low heat until they turn golden brownish. Take them out on paper towels to drain. Check the syrup. If it's done add in the cardamom powder and then add the fried balls in. Cook on low heat for a

Chicken Chow Mein with Mushrooms and Eggs  Recipe: Sanjay Hingorani Ingredients: 3 cups half boiled noodles 300 gms boiled shredded chicken 2 medium capsicum thinly sliced 1 medium onion thinly sliced 1 medium carrot thinly sliced 2-3 stalks of spring onions chopped 1 cup Mushrooms cut into pieces 1 cup chopped cabbage 2 tbsp garlic paste 2 tbsp green chilli sauce 2 tbsp soy sauce 2 tbsp rice wine vinegar / vinegar 4-5 whole green chillies 2 Eggs beaten Peanut oil to cook Method: Heat some oil in a wok, on high heat, add the garlic paste green chillies slice onions, carrots, cabbage and capsicum. Flash fry them, keep them crispy. Add mushrooms. Add the chicken and the boiled noodles. Stir continuously. Add the eggs. Scramble. Add all the sauces and vinegar. Go for 10 mins tops. Serve in a dish. Use some spring onions to garnish. Some mint leaves would be very nice. Peanut oil makes a lot of difference in the flavours here. Eat, Enjoy, Repeat ! Cheers Sanjay

Cauliflower Pickles Cauliflower pickled in Vinegar / Water Recipe Sanjay Hingorani Ingredients: 1 large Cauliflower cut into small pieces 1/2 tsp Turmeric 1 tsp Chili powder 1 tsp Black Mustard seeds, crushed 7-8 strands of green garlic 1 tsp salt Half cup vinegar Boiled / cooled water Method: Use a sterlised glass jar. Put the cauliflower 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

Seyal Bhaji Sindhi specialty mixed veggie dish Recipe: Sanjay Hingorani Serves 4 Ingredients: 2-3 Large potatoes cubed 4-5 Baby aubergines cut small 8-10 Lady fingers (bhindi) cut into halves 3 Medium onions chopped 1 Medium onion sliced 3-4 Medium tomatoes chopped 4-5 Garlic cloves chopped fine 1.5 inch piece of ginger chopped fine 3-4 Green chillies chopped Coriander leaves chopped 1 tsp Turmeric powder 2 tsp Red chilli powder 1 tsp Dhania power 1 tsp Garam Masala 1 tsp tandoori masala 1 tsp Salt Method: We start by frying the garlic ginger and green chillies. We add the chopped onions, fry few mins add the potatoes. Cover and cook till potatoes are half done. Add the tomatoes and brinjals. Add the bhindis last. Add all the masalas and salt. Add the sliced onions here. Cover and let it all cook together on low flame for 15-20mins or so. Add tbsp of ghee and some garam masala on top. Mix. Done. It's a dryish dish. So no gravy here. Some amchur powder to ga

Podi / Gunpowder Recipe: Sanjay Hingorani  Ingredients: 1 cup half/half Tuvar n Channa dals 20-25 dried red chillies stemless 1 small ball of tamarind 1 tsp Cumin 1 tbsp Salt 7-8 Curry leaves 1 large pod of garlic with skin on 1 tbsp oil Method:  Take a big kadai, heat the oil add the dals. Add the jeera, add the chillies and curry leaves. Add the garlic. Roast them till aromatic. Add the tamarind. Make sure the dals don't burn. Go for 10-15 mins but keep stirring. Cool the mix completely. This is important. If its even warm then it will stick in the grinder. Add the salt in the end.  Best eaten with hot idlis with some ghee. Eat, Enjoy, Repeat ! Cheers Sanjay Disclaimer: The author does not intentionally want to hurt any sentiments or feelings of anybody who might claim that this is not the most accurate or authentic recipe for Podi. I like it. My family likes it. And I say to all "Do whatever you want to do man, j

Tomato Chutney Recipe: Sanjay Hingorani Ingredients: 500 gms Tomatoes chopped 2 inch piece of ginger chopped fine 3-4 cloves of Garlic chopped fine 2-3 Green chillies chopped fine 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Turmeric powder 1/4 tsp Hing powder 1 tsp Red chilli powder Few curry leaves 1 tbsp Sugar or 2inch piece jaggery 1 tsp Salt Few chopped coriander leaves Oil for cooking Method: Use a kadai or any thick bottom pan, add oil and fry ginger n garlic n green chillies. Add curry leaves. Add mustard seeds and Cumin. When they crackle add the tomatoes. Simmer on medium heat for 10 mins. Add salt and masalas. Continue on low till water evaporates and oil separates. Add sugar. Add the coriander leaves. Cook 5 mins. Mix well. Done. Best eaten with hot idlis, dosa, uthapams, ghee rice hot chappatis etc. 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

Lemon Chicken  Recipe: Sanjay Hingorani Ingredients:- 1kg Chicken (preferably boneless) 2 sprigs of Spring onions chopped  3 tbsp corn flour  3 tbsp soy sauce 2 tbsp gng paste  1 tsp white pepper powder  1 tbsp rice wine vinegar 1 tsp Black bean sauce 1 lemon juiced  1 tbsp sugar  1 Egg  Method: Marinate the chicken in rice wine, 2tbsp corn flour, 1 tbsp gng paste, white pepper, 1 tsp Black bean sauce, 1 Egg. Fry in hot oil until golden brown. Remove and keep. (I like it dark brown). In a deep pan, add oil, add gng paste fry. Add the slurry made of 1 cup water, 1 tbsp corn flour, juice of 1 lemon, sugar,  salt n pepper. Bring to boil add the chicken. Add the chopped spring onions. Let the gravy thicken a bit. Done.  Best eaten with steam rice. Note: I have used chicken with bone. Eat, Enjoy, Repeat ! Cheers, Sanjay

Kheema Aloo Mutter    :D Recipe: Sanjay Hingorani Ingredients: 500gms Mutton Kheema (I get handmade and not machine processed kheema) 1 large Potato peeled half boiled cubed 1 cup Mutter (frozen will do) 3 Onions blended 3 Tomatoes pureed 4-5 Cloves 1 tbsp Coriander powder 1 tsp Cumin powder 1/2 tsp Turmeric powder 1 tsp Meat Masala 7-8 Curry leaves 3 tbsp Cashew paste 1 tbsp kasuri methi 1 tbsp GnG paste 4 tbsp Ghee Fresh coriander Method: In a thick bottomed pan heat the ghee add the gng paste add curry leaves n cloves add the onions fry till it changes color add the tomatoes add the masalas and fry. Add the kheema mix well. Add 1 cup water. Add the Mutter. Add kasuri methi. Cover and simmer for at least 30-35 mins. Keep stirring occasionally. Add the potatoes and cashew paste now. Mix well. Cook on high and bring the gravy down to your liking. Simmer till the potatoes are done and the ghee floats. Done. Garnish with fresh coriander. Best eaten with hot paranthas or

Chicken Aloo Palak Recipe: Sanjay Hingorani  Ingredients: 500gms Chicken on the bone 2-3 Potatoes cubed 2 Bunches of Palak chopped blanched for a few mins. 2 Onions blended 3 Tomatoes pureed  2 tbsp Coriander powder  1 tbsp Chicken masala  1 tsp Cumin seeds  2 tsp Red chilli powder  1/2 tsp Turmeric powder  3-4 Curry leaves 1 tbsp GnG paste  4 tbsp Ghee  Method: In a kadai, heat the ghee and the cumin gng and curry leaves. Add the chicken. Fry on high. Add the onions. Low flame add the tomatoes. Add the masalas. When chicken is half done. Add the potatoes. Cook till the potatoes are soft. Add the palak now. You can add water if you want. I didn't. Simmer 10 mins. Done. Eat with hot rotis or paranthas.  Eat , Enjoy , Repeat  ! Cheers Sanjay 

Baked Pasta Recipe: Sanjay Hingorani Serves: 4 Ingredients: 2 large cups pasta boiled, go "al dente", penne is my favourite but one can use any or even pasta sheets (lasagna) or also use macroni here. Kids love macroni n cheese. Veggies chopped : here one adds your favourites. I put spinach, carrots, capsicum yellow n green. You can add broccoli, mushrooms, beans etc. Chopped and half boiled. 1 cup grated cheese. Any you like. I used Amul - Taste of India 1/2 bunch spinach chopped n blanched in salt water. Drain. 2 cups milk 1 tbsp Oregano powder 2 tbsp Maida 5 tbsp Butter 4-5 cloves of Garlic chopped fine Sprinkle powder Parmesan Method: Heat oil and butter add maida stir continuously to avoid lumps. Add 1 glass water to get proper liquidy consistency then add milk. Stir in the oregano and salt . Add the garlic and stir. Add the blanched spinach here. Pre heat the oven 180C 10 mins setting on oven. Use a flat bottomed baking dish. Spread the veg

Aloo Kanda Poha Recipe: Sanjay Hingorani  Ingredients:  Poha 2 cups pre soaked for a few mins. 1 large Onions chopped fine 1 large Potato cut into small pieces boiled 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 Turmeric powder  1/2 tsp Red chilli powder  1 tsp Sugar 1 tsp Salt  A lemon A few curry leaves  Fresh coriander  Chop some kairi and add on top Method: Fry some peanuts in a kadhai. Add the mustard garlic and green chillies and curry leaves. Add the Turmeric n Chilli powder.  Add the boiled potatoes.  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 and small chopped pieces of kairi (which is in season now) Eat, Enjoy, Repeat ! Cheers Sanjay