Chicken Tikka Masala (Hansol Doh)

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Hansol Doh

Ingredients

1st marinade

  • 1
    tbsp Garlic & ginger paste
  • Chicken thighs
    deboned & cut into pieces
  • Juice of 1/2 lemon
  • 1
    tsp Salt
  • 1
    tsp Chili pow

Marinade 2

  • Mustard oil
  • 1
    tsp Chili powder
  • 1/2
    tsp Tumeric
  • 2
    tbsp Ginger-garlic paste
  • 1/2
    tsp Salt
  • 2
    tsp Garam masala
  • 1
    tsp Cumin pow
  • Pinch of Asafoetida
  • 1
    cup Plain yoghurt

Makhni Gravy

  • Ghee/butter
  • 2
    Red onion
    finely sliced
  • 1
    tsp Oil
  • 2-3
    Bay leaves
  • 300-400
    ml Water
  • 1
    tsp Cumin seeds

Onion-tomato masala

  • 1
    tbsp Honey
  • 2
    Onion
  • Pinch of Kasuri methi
  • 2
    tbsp Ghee
  • 1
    tbsp Garam masala
  • 1
    tbsp Red chili pow
  • 1
    tbsp Red Chili pow
  • 1
    tbsp Cumin & coriander pow
  • 1
    cup Heavy cream
  • 1/2
    tsp Tumeric
  • 1
    tsp Cumin seeds
  • Butter
  • Fresh coriander
  • 2-3
    Fresh green chilies
  • 2
    tbsp Garlic-ginger paste
  • 3
    Medium sized Fresh tomatoes

Instructions

1
Chicken thighs (deboned & cut into pieces), Juice of 1/2 lemon, 1 tsp Salt, 1 tbsp Garlic & ginger paste, 1 tsp Chili pow. Marinate for 1 hour.
2
Heat Mustard oil til smoking, then cool to room temp. Add other ingredients for marinade 2. Mix well into chicken, marinade for 6h/overnight.
3
Cook in oven/pan 15-20mins until charred on all sides. Set aside.
4
Pan, 1 tsp Oil + Ghee/butter: cook 1 tsp Cumin seeds + 2-3 Bay leaves + 2 Red onion (finely sliced) til onions slightly color
5
Add remaining ingredients, stir and cook on high heat 4-5 mins
6
Add 300-400 ml Water. Cover and cook on medium heat for 15-20 mins. Take off heat & cool. Blend into smooth paste (add water if needed)
7
Pan, medium heat - 2 tbsp Ghee, cook 1 tsp Cumin seeds & 2 Onion til light golden brown
8
Add 2-3 Fresh green chilies, 2 tbsp Garlic-ginger paste, 1 tbsp Red chili pow. Add splash of water to halt burning if too hot,
9
Add 1/2 tsp Tumeric + 1 tbsp Red Chili pow + 1 tbsp Cumin & coriander pow + 1 tbsp Garam masala + 3 Medium sized Fresh tomatoes; cook til sauce thickens
10
Assemble: add blended curry sauce & leftover marinade + 1 tbsp Honey; cook 4-5 mins Add 1 cup Heavy cream, Butter, Pinch of Kasuri methi. Blend again.
11
Add cooked chicken tikka. Gently stir and cook 2-3mins
12
Garnish with Fresh coriander, serve with not basmati rice/naan/roti
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Chicken thighs (deboned & cut into pieces), Juice of 1/2 lemon, 1 tsp Salt, 1 tbsp Garlic & ginger paste, 1 tsp Chili pow. Marinate for 1 hour.

Saag Paneer (Hansol Doh)

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Hansol Doh

Ingredients

  • Fresh coriander/cilantro
  • 2
    Green chilies
  • Kasuri methi
  • Onion
  • Cumin seeds
  • Kashmiri chili
  • Tomato purée
  • Ginger-garlic paste
  • Garam masala
  • Yoghurt/curd
  • Kasuri methi
  • Paneer cubes
  • Spinach
  • Kale
  • Fresh tomatoes
    (optional)

Instructions

1
Blanch greens in hot water for 1 min then immediately shock in cold water to halt cooking
2
Blend into fine paste with 2 Green chilies, bunch of Fresh coriander/cilantro, Kasuri methi (Can also add plain yoghurt + lemon juice also, but optional)
3
Fry dried Kashmiri chili + Onion + Cumin seeds til onions are translucent
4
Add Ginger-garlic paste + Tomato purée (can use fresh chopped tomato too. Tomatoes are optional, remember the dish will become less green if you do add them)
5
Add the puréed greens, adjust with water if needed
6
Add fresh Yoghurt/curd+ Garam masala. Stir well
7
Stir-in Paneer cubes + Kasuri methi and cook 3 min in the sauce
8
Make Tadka: in ghee & oil, fry cumin seeds, dried chili & flakes (+chili powder if you want the red tadka color), garlic until oil becomes fragrant
9
Drizzle over the dish as garnish! This step is really important if you want to add an extra dimension to the dish
10
Tadka are pretty common in Indian cuisine and you’ll understand why. Serve w/ hot basmati rice, roti/naan, enjoy!
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Blanch greens in hot water for 1 min then immediately shock in cold water to halt cooking

Chicken Tikka Masala Risotto (Hansol Doh)

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Hansol Doh

Ingredients

  • 1
    tbsp Ginger-garlic purée
  • 1
    tsp Tomato purée
  • Tikka masala curry sauce
  • Marinated chicken pieces
  • Risotto rice

Instructions

1
In a pan, fry leftover marinated chicken til just cooked; remove
2
In same pan, fry cumin seeds & finely diced red onion til translucent
3
De-glaze pan with white wine or cider/wine vinegar (make sure to scrape off & incorporate all the yummy bits at the bottom of the pan!)
4
Add 1 tbsp Ginger-garlic purée, 1 tsp Tomato purée. Stir well.
5
Add risotto rice and cook for 1 min or so. Add splash of water to prevent it burning if it gets too dry.
6
Add the tikka masala curry gravy (butter chicken sauce also works great!)
7
Now repeat the usual risotto-cooking process by adding ladles of water (instead of stock!) until the rice is almost cooked
8
Near the end, stir-in some cream & ghee (or butter), then cover with lid for 1 min for the butter to melt
9
Re-fry the chicken pieces til caramelized/charred to your liking
10
Garnish w/ more cream, fresh coriander/cilantro, and chicken
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In a pan, fry leftover marinated chicken til just cooked; remove

Bibim Guksu (Hansol Doh)

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Hansol Doh

Ingredients

Sauce

  • Gochujang
  • Gochugaru
  • Rice wine vinegar
  • Chinkiang black vinegar
  • Toasted sesame oil
  • Toasted sesame seeds
  • Honey
    optional
  • Green onion
  • Cucumber
  • Kimchi
  • Pickles
    (I used homemade radish & red cabbage pickles)

Instructions

1
Julienne the green onion & dunk in ice cold water - this makes them curl up & stay fresh
2
Julienne the cucumber slices (as shown in the vid); set aside
3
Mix the sauce ingredients (ratio totally depends on your tastes, so play around and see how you prefer it)
4
Cook protein of choice - I used pork belly marinated in Korean ‘bulgogi’ sauce
5
Cook the noods as per packaging instructions, then rinse under cold tap to stop halt cooking & stop clumping Then mix the noods with the sauce you made earlier!
6
Assemble the bowl: noods first, then garnish with the cucumber, green onion, protein, sesame seeds, etc.!
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Julienne the green onion & dunk in ice cold water - this makes them curl up & stay fresh

Sweet Potato Tikki Chaat (Hansol Doh)

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Hansol Doh

Ingredients

Dry Spices

  • 1
    tsp Amchoor
  • 1
    tsp Cumin seeds
  • 1
    tsp Chili powder
  • 1
    tsp Tumeric
  • 1
    tbsp Garam masala
  • 1
    tsp Salt

Finely diced vegetables

  • 1
    Red onion
  • 2
    Green chilies
  • 1
    tbsl Fresh mint
  • 1
    tbsp Fresh coriander/cilantro
  • Sweet potatoes
  • Semolina
  • Corn Flour

Instructions

1
Peel & parboil sweet potato til soft enough to put fork through, then cool in fridge for few hours (This will help remove excess moisture to ensure crispness)
2
In a mixing bowl: fry spices, fresh mint & coriander, red onion & green chilies
3
Add grated potatoes and mix well
4
Add corn flour + semolina (flour works well too) & combine until you can knead into smooth dough that isn’t sticky
5
Roll & divide into similar sized balls. Gently flatten to make it easier to stuff with grated mozzarella. Mold carefully with palms & fingers into pattie shape
6
Shallow fry, carefully flip over til each side is golden brown & crispy
7
Serve with dips/sauces/chutneys - I served mine with tamarind & fresh mint & beetroot chutney, plain yoghurt, and sprinkles of sev noodles & pomegranate seeds
8
Final and most important step: ENJOY THE CHEESY SEXY CHEESE-PULL GOODNESS
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Peel & parboil sweet potato til soft enough to put fork through, then cool in fridge for few hours (This will help remove excess moisture to ensure crispness)

Rajma Masala (Hansol Doh)

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Hansol Doh

Ingredients

  • Cumin seeds
  • 2
    Bay leaves
  • Cinnamon stick
  • 2
    Red onions
    chopped
  • Green chilies
  • 2
    tbsp Ginger-garlic paste
  • 2
    cups Tomato purée
    or use pastas or tinned tomatoes
  • Coriander pow
  • Turmeric
  • Salt
    to taste
  • Red chili powder
  • 4-5
    cups Water
  • Garam masala
  • Coriander leaves
  • Kasuri methi
  • Rajma (kidney beans)
  • 3-4
    Chilies
  • 2
    tbsp Chopped coriander/cilantro

Instructions

1
Sauté Cumin seeds,2 Bay leaves , Cinnamon stick until fragrant
2
Add the 2 Red onions (chopped). Sauté til golden brown. If you want it restaurant style, you can now purée the onions to give the dish a smoother overall texture!
3
Add the Green chilies & 2 tbsp Ginger-garlic paste. Cook 1-2 minutes
4
Add fresh 2 cups Tomato purée (or use pastas or tinned tomatoes). Cook for 3-4 min
5
Add the dry spices: Turmeric, Red chili powder, Coriander pow, Salt (to taste)
6
Add pre-soaked kidney beans. Salt to taste. Add 4-5 cups Water . Cover with lid & simmer to reduce. Opt-you can also add julienned ginger + slit green chili
7
Add the chopped fresh Coriander leaves, Garam masala, Kasuri methi (optional: 2tsp lemon juice); optional: add 2tbsp of cream
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Korean Tuna & Sweet Chili Noodles

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Hansol Doh

Ingredients

Sauce

  • Gochugaru (Korean chili powder)
  • Gochujang (Korean chili paste)
  • Honey/syrup
  • Korean toasted sesame oil
  • Soy sauce
  • Rice wine vinegar
  • Chinking vinegar
  • Fresh red & green chilies
  • Toasted sesame seeds
  • Salt & pepper
  • Courgettes
  • Sesame oil
  • Noodles
    I used the thin, wheat ones
  • Tinned tuna
  • Green onions
  • Fresh parsley
  • Fresh tomatoes
  • Courgettes
  • Pickles
    (I used pickled Asian radish - "daikon"/"mooli")

Instructions

1
Mix all of the sauce ingredients together in a mixing bowl (adjust the amount as you like) Then add tuna flakes and mix. Add finely diced green onions & parsley
2
Julienne the Courgettes & sauté in Sesame oil; season w/ Salt & pepper
3
Cook noodles; rinse with cold water to halt cooking. Combine moods w/ sauce. Adjust amount of sauce by adding more soy sauce & sesame oil + water as necessary
4
Slice tomatoes into discs; julienne the pickled radish
5
Garnish moods w/ tomatoes, courgettes, radish, fresh greens of choice (I used cress) and sprinkle of sesame seeds
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Mix all of the sauce ingredients together in a mixing bowl (adjust the amount as you like) Then add tuna flakes and mix. Add finely diced green onions & parsley

Silken Tofu Stew Ramen (Hansol Doh)

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Hansol Doh

Ingredients

  • Anchovies
    optional
  • Onion
  • 1
    tbsp Gochujang
  • 1
    tsp Sesame oil
  • Fresh chilis
  • 1
    tbsp Gochujang
  • 1
    tbsp Garlic paste
  • 1
    tbsp Soy sauce
  • 1
    tbsp Miso paste
  • Silken tofu
  • 1
    Egg
  • Sliced chilies
  • Parsley
  • Green onions
  • Chives

Instructions

1
Sauté Anchovies (optional) & Onion til onion goes translucent (Optional: you can also fry diced pork for extra depth of flavor)
2
Add diced Fresh chilis, 1 tbsp Gochujang, 1 tbsp Gochujang, 1 tbsp Garlic paste. Stir well; add some toasted 1 tsp Sesame oil. Make sure the sauce doesn’t burn!
3
Top pan w/ water (or stock) & bring to a simmer
4
Add 1 tbsp Soy sauce, 1 tbsp Miso paste (watch vid to see how to dissolve it into broth). Cook 5 minutes. (Optional: add kimchi and juice for extra flavor)
5
Add Silken tofu; carefully stir to break into chunks
6
Crack 1 Egg into the center of broth; wait til the whites cook
7
Fresh garnish: Sliced chilies, Green onions, Chives, Parsley
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Tuna Gochujang Noodles (Hansol Doh)

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Hansol Doh

Ingredients

Sauce

  • Minced garlic & ginger
  • Gochugaru gochujang
  • Chinkiang black vinegar
  • Chili oil
  • Honey
  • Soy sauce
  • Toasted sesame oil
  • Green onion
    sliced
  • Onion
    sliced
  • Chili flakes
  • Fresh chilis
  • Sesame seeds
  • Noodles
  • Can of tuna

Instructions

1
Mix together & heat all the sauce ingredients over medium heat til fragrant
2
Add the Onion (sliced) & Green onion (sliced); sauté for a few minutes
3
Add water (+ deglaze pan if needed) to desired level and bring to a boil Add the can of tuna, stir well, simmer for a few minutes
4
Cook noodles per packaging instructions, then place in serving bowl
5
Garnish w/ more green onions, Fresh chilis, Sesame seeds, Chili flakes etc. I added Korean pickled cucumbers as an extra garnish
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Chipolata Pasta (Hanson Doh)

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Hansol Doh

Ingredients

  • Chipolata sausages
  • Tomato puree
  • Ginger-garlic pastes
  • Leek
  • Zucchini
  • Apple cider vinegar
  • Fresh tomatoes
    chopped
  • Worcestershire sauce
  • Parmigiano rinds
  • Thinned tomatoes
  • Beef stock
  • Chili flakes
  • Pasta
  • Chipolata
  • Parmigiano
  • Cheddar cheese
  • Salt
  • Fresh basil
  • Pepper

Instructions

1
Fry the Chipolata sausages til they brown, then remove from the pan
2
In the same pan, add and fry Leek for 2 minutes Add Ginger-garlic pastes & Tomato puree. Stir well.
3
Add Fresh tomatoes (chopped) & Zucchini, and Apple cider vinegar to deglaze the pan
4
Add Thinned tomatoes (or passata!), Beef stock, Worcestershire sauce, Parmigiano rinds (not necessary, but adds a ton of flavour), Chili flakes
5
Add Pasta. Cook 2 minutes less than the packaging instructions. Add Chipolata. Simmer for 7 minutes.
6
Add Fresh basil, grated Parmigiano & Cheddar cheese; mix well. Season with Salt & Pepper per your taste.
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Fry the Chipolata sausages til they brown, then remove from the pan