Saucy Recipes

Pasta in Pesto Sauce  Recipe: Sanjay Hingorani Ingredients: 2 Cups Pasta boiled (al dente) Capsicum cubed Mushrooms Broccoli Carrots cut small boiled 2 tbsp AP Flour (Maida) 3 tbsp Butter 1 Cup milk Red chilli flakes Oregano powder / Italian mixed herbs Pesto Sauce: 1 cup Coriander leaves 1 cup Mint leaves 1 cup Basil leaves 1 cup Peanuts toasted 5-6 Cloves Garlic chopped Olive oil Salt n Pepper Blend into paste. Note: this will make extra sauce. So use as much as you want and keep the rest for salads etc. I like my pasta soupy. Method: Heat butter and mix the maida, keep stirring to avoid lumps, before the mix becomes tough add 2 cups water and 1 cup milk. Add the pesto sauce. Add the herbs. Add the veggies. Mix the pasta in the end so they don't over cook in the sauce. Done. Garnish with some more flakes. I sprinkled some parmesan cheese. Goes well with some toasted garlic bread with cheese on. Eat, Enjoy, Repeat ! Cheers  Sanjay 

Upma  The Blond Series  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 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. 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. Note: The Blond series is where no turmeric is used. Serve with mint chutney. Yummm... Eat, Enjoy, Repeat ! Cheers Sanjay 

Poha The Blond Series 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 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. Fry till soft. 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 here. Mix all together. Done. Sprinkle lemon juice and garnish with fresh coriander leaves. Note: The Blond series is where no turmeric is added  :) Eat, Enjoy, Repeat ! Cheers Sanjay 

Chicken Manchurian Recipe: Sanjay Hingorani Ingredients: 500gms Chicken breast cut in strips. Marinate in 2tbsp dark soy and 1 tbsp light soy. 1 tbsp Sugar. Keep in fridge for an hour. Veggies: Capsicum strips, Onions quarters, spring onions chopped. Garlic m Ginger chopped fine. Add any other veggies you like. Sauces: 2tbsp Dark soy, 1tbsp Light Soy, 1 tbsp Black Bean Sauce, 3 tbsp Ketchup, 1tbsp Vinegar, 1tbsp Chilli Oil. 2tbsp Corn flour slurry. Method: Fry the garlic and ginger add the onion quarters, add the chicken now. Fry everything on high heat. Add the veggies. Keep the crispiness. Add the sauces. Keep the heat high. Add the slurry. Mix well. Done. Best eaten with steam rice. Eat, Enjoy, Repeat ! Cheers Sanjay

Raw Mango Pickle in Mustard Oil Recipe: Sanjay Hingorani Ingredients: 3 kgs raw mangoes Rajapuri variety. Not the sweet variety. These are specially good for making such pickles. Ask the vendor for this. Cut them to small 2 inch pieces. Some vendors even offer to cut them for you at an extra charge. Pay the extra charge it's worth it. It's less tedious n messy. 5 tbsp saunf / fennel 5 tbsp red chili powder (adjust) 5 tbsp black mustard coarsely ground 3 tbsp salt 2 tbsp fenugreek seeds / methi 1 tbsp coriander powder 1 tbsp turmeric powder 1 tbsp onion seeds (optional) 500 ml of mustard oil / sarson / karva tael Method: Make sure the mango pieces are washed and completely dry. If need be keep it spread on some paper towels under the fan for an hour. In this weather it should do. This will keep your pickle good, longer. We need a wide mouth glass jar with an airtight cap. Again this is important for two reasons. Glass jar because we need to keep the pickle in the sun for min...

Beet Hummus Kebab Wrap (Deconstructed) Recipe Sanjay Hingorani I love hummus. I added the beet to make a good visual. Ingredients: 1 1/2 Cup Chickpeas Boiled Chicken Kebabs cooked Onion slices Capsicum slices Tomato slices Beetroot boiled Lime juice Red chilli powder 3 tbsp Sesame seeds toasted and made into paste Mayonnaise n Ketchup mixed 1:1 Garlic chopped fine Coriander n Mint leaves for garnish. 1/2 tsp Cumin powder EV Olive oil Method: Put into the blender: Chickpeas, Sesame paste, Garlic, Cumin, Lime juice, Red chilli powder, Beetroot, Olive oil. Take big chappatis or paranthas to make wraps. Spread the hummus add all the veggies, the kebabs, Mayo n Ketchup. I added Tabasco for some zing. Garnish with Coriander n Mint. Done. Eat, Enjoy, Repeat ! Cheers Sanjay 

Bruschetta Recipe: Sanjay Hingorani Salsa Ingredients: Tomatoes, Olives, Cucumber, Onions, Capsicum, Corn Kernels, Fresh Coriander  and Mint Leaves - chopped small 3 tbsp Ketchup Lime juice Salt n Pepper Oregano n Red Chilli Flakes Olive oil Method: Mix all the above in a bowl. We use either a loaf cut into one inch thick slices or use any bread and toast. Dab some Olive oil, put some Salsa on top. Grate some cheese. Yumm Eat, Enjoy, Repeat ! Cheers Sanjay