Saucy Recipes

  Vietnamese Lemongrass Chicken with Bok Choy  Recipe: Sanjay Hingorani  Inspired by Marions Kitchen  500gms Chicken cubed Marinate with: 1 tsp Sugar 1-2 Stalks of Lemongrass bruised and chopped fine 1 tsp Cornflour 4-5 Cloves of garlic chopped fine Keep aside 1 Small onion chopped fine 1 cup Coconut water 3 tsp Fish Sauce or LightSoy sauce 2 tsp Vinegar 5 dried chillies cut thin slices 2 tbsp Chopped Coriander Method: Heat oil in a wok, fry the Onions, Red Chillies, go a few minutes and add the Chicken. Fry on high flame for 10 mins reduce flame to Medium add the Fish sauce or Light Soy and Vinegar. Mix well. Add the Coconut water, simmer for a few minutes. Add the Bok Choy mix well, cover for a few minutes. Done. Sprinkle fresh coriander. I added coconut milk instead. Yumm The Bok Choy melts and becomes gooey real fast. So I suggest you add it. Shut the gas. Keep it covered for a few mins and then serve. Goes best with steamed rice. I had it with Paranthas for dinner. Eat, Enjoy, Rep

Chicken Kebabs  Recipe: Sanjay Hingorani Ingredients: 500gms chicken mince Add: 2 tbsp Gram flour / Chickpeas flour / Besan sieve it 1 tbsp finely chopped ginger 1 tsp Red chilli powder 1 tsp Cumin powder 1 tsp Parsely 1 tsp Coriander powder 1 tsp Tandoori Masala 1 tsp Salt Juice of 1 lime 1 tbsp Coriander chopped In a large bowl, mix everything together with your hand, squeeze the mix, make sure all the masalas have been brought together, keep mixing for a while. Massage them. Keep in fridge to marinate for at least an hour. Bring it out the mix, put a small katori in the middle and put burning coal and pour 1 tsp ghee. Smoke the mix to bring that tandoor effect. Rub oil in your palms take a scoop of the mix and turn it into a ball and then flatten it by pressing it down. It needs a little practice. You can use an ice cream scoop if you have. Make a few of the round kebabs, I made 7 for 3 people. Cover and keep in fridge for 30 minutes or so. We need to shallow fry on medium flame. Le

Mutton Ghee Roast  Recipe: Sanjay Hingorani  Inspired by my Mum.  This is my Mum's bestest recipe of Mutton. Ghee flows here. Ingredients: 1 kg Mutton on the bone. Cut medium sized. Marinate with 1 tsp Turmeric 1 tsp Salt 1 tsp Red chilli powder 1 tbsp GnG paste. Keep in fridge for an hour. Masala: Dry Roast n Grind together 4-5 dried red chillies each begdi and kashmiri ( hotness and colour) 1 tbsp Coriander seeds 3-4 Cloves 1 tsp Saunf 1 inch Cinnamon 1 Star Anise 1 tsp Cumin seeds 1 tsp Black pepper corns 2 tbsp Lemon juice Little water to help make at thick paste. 7-8 Curry leaves Unbelievable amounts of ghee Method: Heat 4-5 tbsp Ghee in a pressure pan, add the marinated mutton and fry on high heat for 5 mins. Close the lid and go for 5-6 whistles min. Open and remove all of the mutton pieces, in the juices and ghee (stock) add the paste. Mix well. Simmer 15-20 mins on low. Reduce the gravy down. Now add the mutton pieces. Let the gravy coat the mutton well. Add the Curry leav

  Poha with Coconut  The Blond Series 2  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 2 tbsp Dessicated coconut 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. 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 and the coconut here. Mix all together. Done. Sprinkle lemon juice and garnish with fresh coriander leaves. I added some bhujia sev on top. Eat, Enjoy, Repeat ! Cheers  Sanjay 

  Upma with Coconut  The Blond Series 2  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 3 tbsp Desicated coconut 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. Add the coconut. 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. Garnish with some fried peanuts, sev and fresh coriander leaves and lime juice. Serve with mint chutney. Yummm... Eat,

Mutter Paneer  Recipe: Sanjay Hingorani  400 gms Paneer cubes 1 cup Mutter 1 large Onion chopped 5-6 Tomatoes puree 2 tsp Garam Masala 1 tsp Cumin powder 1/2 tsp Turmeric powder 1 tbsp Kasuri Methi 1 tsp Red chilli powder 2-3 tbsp Cream 2 tbsp Butter Salt Method: Fry the onions till they are lightly brown, add the tomato puree and the masalas. Cook till the oil separates. Add mutter. Add some water and adjust the gravy. Add the kasuri methi. Add the cream. Mix well. Add the Paneer. Add the butter. Simmer for a few minutes. Done. Garnish with coriander. Best eaten with paranthas or steamed rice. I added kachha paneer. Some people fry it a bit and then add. Eat, Enjoy, Repeat ! Cheers  Sanjay 

  Stir Fry Bok Choy  Recipe: Sanjay Hingorani  Ingredients:  Bok Choy - break it open, clean and trim Spring Onions - 3-4 Sprigs chopped long Capsicum - cut small 2 Medium Onions - Slices Garlic - 4-5 Cloves chopped big pieces Any other veggies you like e.g. Broccoli Mushrooms etc. 2-3 tbsp Oyster Sauce 2-3 tbsp Light Soy sauce 2 tbsp Vinegar 5-6 Green chillies whole or chopped 4 inch long Ginger chopped into slivers Sugar Method: Heat the wok add oil add the garlic and ginger strips, stir fry on high heat add the Bok Choy and other veggies, keep the heat on high and move fast. Add the sauces n vinegar. Salt and a little sugar. Go till the Bok Choy is cooked. Keep it crisp. Do not over cook it. Done. Best eaten with steam rice. I added some chilli oil to the rice. Yumm Eat, Enjoy, Repeat !  Cheers  Sanjay 

Mixed Veggie Salad  Recipe: Sanjay Hingorani  Ingredients: Purple n green lettuce roughly shred it with your fingers 2 large Tomatoes cut small pieces 2 large cucumbers cut small Red n Yellow Capsicum chopped 1 cup Pomergrante Green part of two spring onions chopped Dressing: 3 tbsp Olive Oil (Extra Virgin) 3-4 Cloves of Garlic chopped fine 2 tbsp Coriander chopped fine 1/2 tsp Cumin powder 1 tsp dried Parsely 1 tsp Red Chilli Flakes Juice of 1 lime Salt n Pepper Toss the above veggies nicely together. Note: you can also add apples and avocados here. Method: Take a huge salad bowl, I don't have so I used my mini wok. Put all the veggies together pour the dressing slowly, mix well and the dressing and so on. This will evenly spread the dressing. Keep in fridge. Serve chilled. It's a hearty salad, can have soup n salad. That's a meal. Eat, Enjoy, Repeat ! Cheers  Sanjay