Saucy Recipes

  Steamed Dhoklas Recipe: Sanjay Hingorani derived from Hebbars Kitchen Ingredients: 1 n 1/2 Cups of Besan 2 tsp Rava 1 tsp GnG paste 1 tsp Green chilli paste 1/2 tsp Turmeric powder 1 cup Water 2 tbsp Oil Salt Others: 1 sachet Eno fruit Salt 2 tbsp dessicated coconut 2 tbsp fresh chopped coriander Tadka: 1 tsp Black mustard seeds 1/2 tsp Jeera 3-4 Green chillies slit A few curry leaves Oil Make sugar water of 1 tsp Sugar 5 tsp water Method: In a large mixing bowl add the above ingredients and mix slowly and continuously so as to avoid lumps. Add the water slowly and little at a time. Cover and keep the batter aside for 10 mins. I made the Dhoklas in the Idilis steamer. Used a large 5ltr cooker without seeti. 3 layers X 4 made 12 Dhoklas each time. Went 2 rounds. Made 24 in all. Ate 8. Add 1 n 1/2 cups water in the cooker. First try empty trays to see if the lowest tray is above water level. Then load the trays. Don't want the Dhoklas swimming. Add eno in the batter and immediately

  Fluffy Eggless Pancakes Recipe: Sanjay Hingorani I made the most perfect recipe for Pancakes. That too eggless. Just follow these steps. Simble really. Dry ingredients: 2 Cups Maida (All Purpose Flour) 2 tbsp baking powder 1 tsp Sweet soda, cooking soda, baking soda. 2 tbsp Sugar 1/4 tsp Salt Wet ingredients: 2 Cups warm milk (not hot) 3 tbsp melted butter Few drops vanilla essence In a mixing bowl, firstly mix all the dry ingredients together. Then make a well in the middle and add the milk first, keep mixing so no lumps are formed. Add milk slowly. Keep stirring, now add the butter, stir stir. Add the Vanilla essence. Make a smooth batter. This should be pouring consistency. Rest the batter 10 minutes. Heat a non stick pan on medium flame, add a tsp of butter, now ladle 1/2 cup measured batter in the middle of the pan. Medium flame. You will see the corners bubble up slightly. Check by lifting it slightly. Flip to the other side. Apply a little butter. Flip again, so both sides loo

  Garlic Herbed Bread Loaf stuffed with Cheese Recipe: Sanjay Hingorani Ingredients: 2 Cups Maida 1 tsp Salt 2 tsp Italian seasoning 1 tsp mixed Herbed seasoning 2 tbsp Olive oil 1 tsp Dry Active yeast. 1/2 Cup water, go 20 seconds in the microwave 1 tsp Sugar 1 cup grated cheese for the stuffing. 3-4 cloves chopped garlic. Method: Mix the yeast and sugar in the warm water. Not hot. Warm. Keep in dry warm place for 10-15 mins. You will see the water frothing. The yeast is activated. In a large mixing bowl add all the above ingredients. Mix well. Keep 1 tsp Italian seasoning aside. Add the yeast water. Mix well. You will see the dough falling into a crumble. Add 1/4 cup more water. Now bring it on the table and knead knead knead. For a good 5mins. Use dry maida powder so it dosent stick to your hands. Make a huge ball out of it. Apply oil to the mixing bowl. Keep the ball in the centre. Apply oil to it. Cover with a cloth and keep in a warm dark place for the first proofing. After 2 hou

  Rustic Wheat Buns Stuffed with BBQ Chicken Recipe: Sanjay Hingorani " Long Post Alert " I am not at all good in baking breads or buns. Yes I do make a mean Focaccia bread every now and then. But that's it. Yesterday being Sunday, at home all day. I started by proofing wheat flour for making stuffed buns. My first attempt. I did a 50:50 wheat/maida combination. Dry ingredients: In a large mixing bowl add : 1+1/2 Cups Maida + 1+1/2 Cups Wheat flour. Need approx 300gms. 1 tsp sweet soda or cooking soda. 1 tsp Salt 1 tsp Sugar 1/2 Cup warm water (20 secs microwave) add 1 tsp dry active yeast. 1 tbsp Sugar 1 tbsp milk. Mix well till sugar dissolves. Keep covered in warm place. 20 mins. The yeast will be foaming. Add this to the above dry mix. Add 2 tbsp oil. Mix well. Use your hands here to make the dough. This is the tricky part. The mix will be dry crumble. We need to add water. Add little water at a time. The mix will be wet and sticky. Make sure it's not too wet. If

Hasselback Potatoes Recipe: Sanjay Hingorani Serves: 3 Ingredients: 3 large longish potatoes 4 cloves garlic chopped fine 1 tsp Italian seasoning 1 tsp Chilli Flakes 1 tsp Parsely 3 tbsp (EVOO) Olive Oil / Butter Method: Cut the potatoes into thin slices without cutting them all the way thru. Like an accordion. (See photo attached) Apply the mix of Oil / Butter, Seasonings, Flakes, Garlic and Parsely with a brush onto the potatoes. Coat it properly. Make sure you carefully brush each cut as well. Set them on an oven tray. Oven setting 200C for 30 mins. Take them out. Brush more oil mixture. Go another 15mins in the oven and then 15mins change the setting to Grill. You will see the potatoes change to a golden crisp colour. Note: different ovens have different results. Please keep an on them in the last 15mins. Sprinkle chopped parsley. Serve hot. Can serve them topped with a tbsp of sour cream. I had them with olive oil mayo.Total yumm. Eat, Enjoy, Repeat ! Cheers Sanjay

  Chicken "Audi" 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 o

Mutton Ghee Roast Recipe: Sanjay Hingorani 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 leaves. Adjust the seasoning. Cook till the mutton is done and the ghee floats. Garnish wit

  Appe Recipe: Sanjay Hingorani Ingredients: 2 Cups Rava / Semolina 2 tbsp Curds beaten with little water 1 Capsicum chopped fine 1 Onion small chopped fine 1 Carrot chopped fine 2 Green chillies chopped fine 1/2 tsp Turmeric 1/2 tsp Coriander 1/2 tsp Cumin 2 tsp Fresh Coriander 1/2 tsp Salt 1 pack Eno fruit salt Oil Tempering: 2 tsp oil 1 tsp Black Mustard seeds A few Curry leaves chopped Method: In a large mixing bowl, put all ingredients together and then add upto 1 cup water but do it slowly and make sure there are no lumps and the batter is lightly pouring consistency. Not liquidy at all. Once everything is mixed well add the tadka. Curry leaves and Black mustard seeds. Mix in well. Let the batter rest for a while. The rava will absorb water and the batter may get tighter. Adjust the water. Add the Eno and little water to get it going. Stir well. Keep the appe pan on medium heat. Brush oil lightly. Take spoonful of the batter and load the pan. Slowly does it. Cover with lid and go

  Upma Recipe: Sanjay Hingorani Ingredients: 1 cup Rava / Sooji 3 tbsp Peanuts 1 Medium Onion chopped fine 3-4 cloves of Garlic chopped fine 5-6 Curry leaves 2-3 Green chillies chopped fine 1/2 tsp Turmeric powder (optional) 1 tsp Salt 1 tbsp Sugar (optional) 1 tbsp Desiccated coconut DC 2 tbsp Coriander chopped 1 tsp Black Mustard Seeds 1/2 Red chilli powder 1/2 tsp Amchur 1/2 cup Oil Twist of lime / Vinegar Method: Toast the rava on a tava for a few minutes. Till you see some browning. Remove and keep aside. Heat oil in a kadai, add garlic mustard seeds curry leaves green chillies. Add peanuts and onions till cooked well. Add turmeric red chilli salt. Add the rava now and stir well. Add the DC. When everything is combined well we add water. Stir well. Make sure the upma doesn't turn too dry or soggy. Keep it soft. Some people don't add turmeric so the upma remains whitish. Water to Upma ratio that works for me every time is 3 cup water to 1 cup upma. Garnish with fresh corian

  Pasta Farfalle Arrabiata Sauce Recipe: Sanjay Hingorani Ingredients: 5 large tomatoes, pureed 1 tbsp garlic paste 2 tbsp oregano powder 2 tbsp Red pasta powder 1 tbsp red chilli flakes 3-5 tbsp olive oil - EVOO 1-2 tbsp of red wine vinegar 2 cups chopped veggies - bell peppers broccoli carrots 1-2 tbsp Green or Black olives slices Cheese parmesan Method: Fry the garlic in some oil and add the tomato puree oregano powder red pasta powder chilli flakes and some cheese. Let this cook till the rawness of the tomatoes goes and the oil surfaces. 20-25 minutes min. Season it according to your taste. Add the vinegar now and stir well. The sauce is ready. Now for veg option - blanch the veggies and add. You can fry them in some butter. Non Veg option - add boiled chicken or prawns. Pasta - can add any tube pasta or farfalle or spaghetti Garnish - green or black olives and some parmesan cheese. Drizzle some extra virgin olive oil on top. Can also top it with some parsley leaves, if available.

Dominoes style Garlic Bread stuffed with Cheese Recipe: Sanjay Hingorani Ingredients: 1 Cup Maida / APF 1 tsp Sugar Don't add salt here. We add so much of the Italian seasoning that it will be too much salt. 1/4 Cup melted butter 1 Cup grated cheese, you get diced mozzarella nowadays. So it's easy peasy. Olive oil Water 1/4 Cup Olive oil, add 3-4 Garlic cloves, minced. Plus 1 tsp Italian seasoning, or just Oregano powder and salt. The little packets you get with the pizzas from Domino's will also do. But these packets have salt mixed with the herbs. 1/3 cup warm water (15 secs in the micro) 1 tsp Dry Active Yeast 1/4 Spoon Sugar 2 tbsp milk Keep for 10 mins. Keep in a warm place. In the winter it will not froth becoz outside temp is cold. The yeast shud be frothy. If the water is hot then the yeast will not activate. It must be warm. Gentle. Take a big mixing bowl. Add the top items Maida, Butter, Italian seasoning and Water. Add the frothy yeast mix. Add water slowly and m

  Spanish Omlette Tortilla Espanol Recipe: Sanjay Hingorani For 3 people Main Ingredients: 6 eggs beaten 2 large potatoes thin sliced. (Not wafer thin) 3 large Onions sliced Salt Olive oil Here one can also add: Mushrooms Bacon Parsley Garlic   Method: Fry potatoes slices till lightly golden. Add the onions halfway as they burn easily. They are done when they turn golden. Take an 8in non stick 2in deep pan. Add 1tsp Olive oil add garlic. Add the potato slices and the onions on top. Pour the beaten eggs. Do not mix. Let it set. Cook till golden on one side, then flip. Take a plate cover the pan, flip. Put the omlette back and cook the other side. Now becoz the pan is small and deep, the omlette cooks like a pie. Cut it like you would a cake and serve triangle pieces with the sauce or chutney of your choice. Done. Some people also add cheese.   Eat, Enjoy, Repeat ! Cheers Sanjay

  Seyal Maani Recipe: Sanjay Hingorani Ingredients: 5-6 stale chappatis (preferably a day old). I made new ones. Cool them and cut then into long strips. 3 large Onions chopped 3 large Tomatoes chopped 5-6 Garlic cloves chopped fine 3-4 Green chillies chopped fine 1 tbsp Garam masala 1/2 tsp Turmeric, Coriander and Cumin powder 2 tbsp ghee 1 cup water Method: Heat ghee and fry the onions, add the garlic and green chillies, fry, add the tomatoes and fry till they turn soft, add all the masalas, fry till the tomatoes go mushy. Add water, see that it's not soupy, add the chappati strips. Mix well. Do not keep the chappatis soaked for long. Not a good sight. Add them only when you are ready to eat. Garnish with fresh coriander. Done. Eat, Enjoy, Repeat ! Cheers Sanjay