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Senju Kitchen, Pittsburgh, PA (2025)

11/23/2025

Senju Kitchen

Ingredients

• 1 pack chopped asparagus
• 1 medium onion (chopped)
• 1 medium tomato (chopped)
• 2 green chillies (slit)
• 2 garlic cloves (crushed)
• A pinch of hing
• A pinch of turmeric powder
• ½ tsp sambar powder
• 2 tbsp channa dal (soaked for few hours)
• 2 tbsp moong dal
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• Few curry leaves
• 2–3 red chillies
• To blend: Little coconut + ½ tsp cumin seeds
• Garnish: Coriander leaves

Method

1. Add soaked channa dal, moong dal, chopped asparagus, turmeric powder, hing, garlic, and green chillies to a cooker.Add chopped onion, tomato and add ½ tsp sambar powder and mix well
2. Pressure cook for 2-3 whistles.
3. Add the coconut–cumin paste and stir.
4. Cook another 2 minutes on low heat.
5. Heat coconut oil, add mustard seeds, curry leaves, red chillies,
Garnish with fresh coriander leaves.
• Serve hot with rice, roti, or millet dosa.

11/19/2025

Senju Kitchen

Bitter Gourd Pickle (Pavakkai Oorugai)

Here is a simple Bitter Gourd Pickle recipe 👇

Ingredients

• Bitter gourd (big) – 4 to 5
• Sesame oil – 2 tbsp
• Mustard seeds – 1/4 tsp (for tempering)
• Curry leaves – few
• Dry red chillies – 2
• Hing – a pinch
Roast & Powder:
• Mustard seeds – ½ tsp
• Fenugreek seeds – ½ tsp
Spice Mix:
• Red chilli powder – 1 tsp
• Turmeric powder – little
Tamarind Mix:
• Tamarind – small amla size
Soak in Warm water
• Salt – as needed

Method
1. Steam Bitter Gourd
• Steam bitter gourd until slightly soft and chopped Keep aside.
2. Make Masala Powder
• Dry roast mustard + fenugreek.Powder and keep aside.
3. Make Tamarind Juice
• Soak tamarind in warm water.Take thick juice.
4. Temper
• Heat sesame oil.
• Add mustard seeds, curry leaves, red chilli, and hing.
5. Cook Everything
• Add steamed bitter gourd.
• Add chilli powder, turmeric, and salt.
• Add tamarind juice and cook until oil separates.
• Add the mustard–fenugreek powder.
• Mix well and switch off.
• Store it in a container and refrigerate it.

11/16/2025

Senju Kitchen

🍄 Mushroom Butter Masala

Ingredients

For the Base Masala (to sauté & grind):
• 1 small pack mushrooms — cleaned & sautéed in little oil keep it aside.
(Saute and grind)
• Little oil
• Little whole masala (optional: 1 cardamom, tiny cinnamon, few cloves)
• 10 whole cashews
• 2 green chilies
• Little ginger & garlic
• 1 small onion (sliced)
• 3 medium tomatoes (chopped)
• Little turmeric powder
• ¼ tsp garam masala
• ¼ tsp red chili powder
• ¼ tsp coriander powder
• Little methi leaves
• Salt to taste

For Cooking the Masala:
• Little ghee
• ¼ tsp cumin seeds
• Little whole garam masala (very little)
• ¼ tbsp butter (small cube)
• Heavy whipping cream or little milk (for finishing)

Instructions

1️⃣ Prepare the Masala Paste

1. Heat little oil.
2. Add small amount of whole masala and cashews.
3. Add onions and sauté till soft.
4. Add ginger, garlic, and green chilies — sauté.
5. Add tomatoes and cook till mushy.
6. Add turmeric, chili powder, coriander powder, garam masala, methi leaves & salt.
7. Cool and grind to a smooth paste (add a little water if needed).

2️⃣ Cook the Butter Masala

1. Heat little ghee.
2. Add cumin seeds and very little whole garam masala.
3. Add butter and let it melt.
4. Pour in the ground mushroom masala paste.
5. Cook for 3–4 minutes until thick and glossy.
6. Add water for desired gravy consistency add sautéd mushroom cook it for 5 minutes.
7. Finish with heavy whipping cream or a little milk.

Serve suggestions
• Serve hot with naan, roti, jeera rice, or parotta.

11/15/2025

Senju Kitchen

Here is a recipe for chicken dry.

Chicken dry

Ingredients

Chicken Marinade
• 600 g (1.5 lb) chicken, cleaned
• Grind into a paste:
○ 10 shallots or 1 small onion
○ 6 dry red chillies
○ A handful of coriander leaves and curry leaves
○ A little ginger (1 inch piece)
○ A little garlic (3–4 cloves)
• Little turmeric
• ½ tsp red chilli powder or Chicken 65 masala
• Juice of ½ lime
• Salt
• Little oil (1 tsp)
For sautéing:
• 3 tbsp oil

Preparation

1️⃣ Grind the Masala

1. Add shallots (or small onion), dry red chillies, coriander leaves, ginger, and garlic to a grinder.
2. Grind into a slightly coarse or smooth paste.

2️⃣ Marinate the Chicken

1. Mix the ground paste with the chicken.
2. Add turmeric, red chilli powder or Chicken 65 masala, lime juice,salt and a little oil.
3. Coat the chicken well and rest for 30 minutes.

3️⃣ Cook the Chicken

1. Heat 3 tbsp oil in a pan.
2. Add the marinated chicken and sauté on medium heat.
3. Cover and cook until the chicken is fully cooked and thickens then roast until desired color.

Serving Suggestions

✔ Pairs well with rice or have chicken starter menu.

11/10/2025

Senju Kitchen

Here’s is the Steamed Channa Dal Balls (Paruppu Urundai Kulambu) recipe
🌿
Ingredients

For the Steamed Balls:

• Channa dal – 1 cup (soaked 4–5 hours)
• Onion – a little, finely chopped
• Green chilies – 2, chopped
• Ginger-garlic – a small piece, chopped
• Fennel seeds – little
• Curry leaves – few, chopped
• Coriander leaves – few, chopped
• Salt, hing – as needed

For the Gravy:

• Oil – 2 tbsp
• Mustard seeds – ½ tsp
• Curry leaves – few
• Garlic cloves – few, crushed
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, finely chopped
• Kulambu masala – 2 tsp
• Coriander powder – ½ tsp
• Red chilli powder – ½ tsp (adjust to taste)
• Turmeric powder – a pinch
• Tamarind – small lemon-size ball (soaked in warm water & extract juice)
• Coconut – handful (grind to a smooth paste)
• Coriander leaves – for garnish

Simple Method – Steam Ball Kulambu

1️⃣ Make the Balls:
Grind soaked channa dal coarsely (no water). Mix with chopped onion, green chili, ginger-garlic, hing,fennel, curry leaves, coriander leaves, and salt. Shape into small balls and steam for 10–12 minutes. Keep aside.

2️⃣ Make the Gravy:
Heat oil, add mustard seeds, curry leaves, and garlic. Add onion and sauté till golden. Add tomato and cook till soft. Mix in kulambu masala, coriander powder, red chilli powder, and turmeric. Pour tamarind water and boil for 5–7 minutes. Add coconut paste and little water; boil again.

3️⃣ Combine:
Add steamed dal balls gently into the gravy. Simmer for 5–7 minutes. Garnish with coriander leaves and serve hot.

11/06/2025

Senju Kitchen

Here’s is the Curry Leaves Chicken Curry recipe 🌿🍗 — aromatic, peppery, and full of South Indian flavors!

🧂
Ingredients
• 500 g (about 1.1 lb) chicken (bone-in or boneless), washed with little turmeric
• Salt – as needed

For sautéing
• 2 tbsp oil
• 1 medium onion or 12–15 small shallots (sliced)
• 5–6 green chilies (slit)
• Few dry red chilies (optional)
• Few curry leaves
• Little turmeric powder
• Little whole garam masala (bay leaf, cloves, cinnamon, cardamom)
• Coriander leaves for garnish

For dry masala (to roast & grind)
• A handful of curry leaves (fresh or dried)
• ½ tsp peppercorns
• ½ tsp cumin seeds
• ½ tsp fennel seeds
(You can add more of these spices for extra)

Method (Quick Steps)
1. Prep Masala: Dry roast the handful of curry leaves, peppercorns, cumin, and fennel until fragrant. Grind them into a fine powder.
2. Sauté Aromatics: Heat oil in a pan. Add the whole garam masala and a few curry leaves to splutter. Add onions/shallots and green chilies; sauté until the onions turn golden brown.
3. Cook Chicken: Add the chicken along with a pinch of turmeric and salt. Mix and cook on medium heat until the chicken releases its juices.
4. Add Masala & Simmer: Stir in the ground curry leaf masala powder. Mix well to coat the chicken.
5. Finish: Cover and cook for 10–15 minutes until the chicken is tender and the masala thickens. (Add a splash of water for gravy, if desired).
6. Serve: Garnish with coriander leaves and serve hot with rice, chapati, or dosa.

11/05/2025

Senju Kitchen

Simple Baingan Bharta (Eggplant Curry) ✨

Ingredients

• 1 big eggplant
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2–3 green chillies, chopped
• ¼ tsp red chilli powder
• ¼ tsp coriander powder
• ¼ tsp garam masala
• Little turmeric powder
• Salt to taste
• 1½ tbsp oil
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• 1 tsp ginger-garlic paste
• Few curry leaves
• Coriander leaves for garnish

Method

1. Air-fry the eggplant – Lightly oil it and air-fry at 350°F for about 5 minutes until the skin darkens. Peel the skin and mash the eggplant.
2. Make the masala – Heat oil in a pan. Add mustard seeds, cumin seeds, ginger-garlic, and curry leaves.
3. Add onions and sauté till golden. Add tomato and cook till soft.
4. Add red chilli, coriander, turmeric, garam masala, and salt. Cook till oil separates.
5. Add the mashed eggplant, mix well, and cook for 2–3 minutes.
6. Garnish with coriander leaves.

Serve hot with rice, chapati, or dosa. 🍛

11/03/2025

Senju Kitchen

Here’s a Mutton Liver Masala Fry recipe 🍛🔥 — rich, spicy, and full of flavor!

Ingredients

Main:

• 500 g/1 lb mutton liver (washed in little turmeric)
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• Few green chillies, slit
• 2 tbsp sesame oil (or any cooking oil)
• Little whole garam masala (cinnamon, clove, cardamom)
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp mutton/1/4 tsp garam masala powder
• Pinch of turmeric
• Salt as needed
• Few coriander leaves for garnish

To roast & grind:

• 1 tsp black pepper
• ½ tsp cumin seeds
• ½ tsp fennel seeds
👩‍🍳
Method

1. Roast & grind masala:
Dry roast pepper, cumin, and fennel seeds till aromatic.Cool and grind coarsely; set aside.
2. Cook the base:
○ Heat sesame oil in a pan.
○ Add whole garam masala and sauté till fragrant.
○ Add chopped onions,tomato and green chillies; sauté till golden brown.
3. Add spices:
○ Mix in turmeric, red chilli powder, coriander powder, mutton/garam masala, and salt.(adjust spices).
○ Cook for 1–2 minutes till masala blends well.
4. Add liver:
○ Add washed mutton liver pieces and mix gently add some water.
○ Then cover and cook on low flame for another 15 to 20 minutes.
5. Finish:
○ Sprinkle the roasted pepper-cumin-fennel powder and cook sometimes and garnish with coriander leaves.

🍽️
Serving Suggestion:
Go with rice, rasam.

10/16/2025

Senju Kitchen

Here’s a Channa Masala Recipe 🍲

Channa Masala Recipe 🍲

🌿 Ingredients

• 1 cup channa dal – soaked overnight & cooked with salt + a pinch of hing
Saute & grind
• 1 big onion
• 1 big tomato (equal proportion to onion)
• Little methi (fenugreek) leaves
• Few soaked cashews
• A little cooked channa dal (from above batch)

Tempering:
• 2 tbsp oil
• ¼ tsp cumin seeds
• 2 green chillies
• A few whole garam masala pieces (cloves, cinnamon, cardamom)
• Few curry leaves
• 1 tbsp ginger garlic paste

Masala Powders (adjust to taste):
• Pinch of turmeric
• ½ tsp chicken masala
• ½ tsp red chilli powder
• ½ tsp coriander powder
• Salt as needed
Garnish:
• Chopped coriander leaves

👩🏽‍🍳
Method

1. Cook Dal:Soak channa dal overnight. Pressure cook with salt and hing until soft but not mushy.
2. Make Masala Paste:Sauté onion and tomato until soft. Add methi leaves, soaked cashews, a little cooked dal.Grind everything into a smooth paste.
3. Tempering:Heat oil in a pan. Add cumin seeds, whole garam masala, slit green chillies, and curry leaves.Sauté until aromatic. Add ginger garlic paste and cook till raw smell goes away.
4. Add Masala:Mix in turmeric, chicken masala, red chilli powder, coriander powder, and salt.
5. Add Ground Paste:Add the onion–tomato–methi–cashew paste and cook until oil separates.
6. Combine Dal:Stir in cooked channa dal and some water for desired consistency.Simmer 5–10 minutes.
7. Finish:Garnish with coriander leaves. Optional –add butter.

🍛 Serve With: Roti, naan, or plain basmati rice.

10/16/2025

Senju Kitchen

Here’s a simple and tasty Chicken Tortilla Wrap / Quesadilla-style recipe.

🌮 Ingredients:

• 6 tortillas
• 1 lb boneless chicken, chopped (or use pre-grilled chicken)
• Fiesta cheese (or any shredded cheese)
• Taco seasoning – a little(optional)
• Salt – to taste
• Black pepper – a little
• 1 bell pepper, sliced
• ½ onion, chopped
• Optional: olive oil or butter for cooking

🥘 Instructions:

1. Cook the chicken:
○ In a pan, heat a little oil.
○ Add chopped onion and bell pepper, sauté until soft.
○ Add chicken, a pinch of salt, pepper, and taco seasoning.
○ Cook until chicken is fully cooked (if using pre-grilled chicken, just warm through).
2. Prepare the tortillas:
○ Heat a separate pan or skillet on medium.
○ Place a tortilla on it.
3. Assemble the wrap:
○ Sprinkle some Fiesta cheese over half of the tortilla.
○ Add a portion of the cooked chicken and veggies.
○ Fold the tortilla in half or roll it.
4. Cook the tortilla:
○ Cook 1–2 minutes per side until the tortilla is golden brown and cheese melts.
○ Repeat with remaining tortillas.
5. Serve:
○ Slice into halves or quarters.
○ Optional: serve with salsa, sour cream, or guacamole.

10/14/2025

Senju Kitchen

🥗
Snap Peas (or Beans) Egg Stir Fry
🍳

A quick, healthy, and flavorful dish combining crisp veggies with protein-rich eggs — perfect for any meal!

🥣
Ingredients

• 1 medium bowl chopped snap peas or beans
• 1 small onion, chopped
• 2 eggs
• 1–2 tsp oil
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• Few red chillies
• Few curry leaves
• A pinch of turmeric powder
• ¼ tsp red chilli powder (optional)
• Salt to taste
• Crushed pepper to sprinkle on eggs
• Chopped coriander for garnish
🍳
Method

1. Heat oil in a pan.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, red chillies, and curry leaves — sauté for a few seconds.
4. Add chopped onion and sauté until soft and slightly golden.
5. Add snap peas/beans, turmeric, and salt. Cook for a few minutes.
6. Push the veggies to one side of the pan and crack the eggs into the centre.
7. Sprinkle pepper and red chilli powder (optional).
8. Scramble the eggs lightly, then mix with the veggies.
9. Let it cook for a few more minutes. Garnish with coriander leaves and serve warm.

💡
Serving Suggestion
steamed rice, chapati, or as a nutritious side in lunch bowls.

10/14/2025

Senju Kitchen

Tuna Pepper Fry 🐟🌶️/(Any fish )scramble fry.

A quick, flavorful stir-fry with simple spices.
Note:(Sura/shark any fish varieties can be used boneless.Would be perfect for this recipe).

🥣 Ingredients

• 2–3 small tins Tuna fish (or any cooked fish with flesh, steamed with little salt & turmeric)
• 1 Onion, finely chopped
• 1/4 tsp fennel seeds
• 1/4 tsp mustard seeds
• Few green chillies, chopped
• Few curry leaves
• Ginger & garlic, finely chopped
• Little turmeric powder
• 1 tsp crushed pepper (add at the end)
• Oil – for sautéing
• Coriander leaves – for garnish

👩‍🍳 Method

1. Heat oil in a pan.
2. Add mustard seeds and fennel seeds; let them splutter.
3. Add chopped onion, green chillies, and ginger–garlic. Sauté until golden.
4. Add a pinch of turmeric and mix well.
5. Add the steamed tuna (or any fish) and gently mix without breaking the pieces too much.
6. Let it cook for a few minutes until flavors blend.
7. Finally, add crushed pepper and toss well.
8. Garnish with coriander leaves and serve hot with rice.

Senju Kitchen

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