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, Enj...

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, ...