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Senju Kitchen, Pittsburgh, PA (2025)

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.

10/13/2025

Senju Kitchen

Here’s a simple Black-Eyed Beans Curry recipe using this ingredients 🌿👇

🫘 Black-Eyed Beans Curry (Karamani / Lobia Curry)

Ingredients

• 1 cup black-eyed beans (soaked overnight or for 4–6 hrs)
• 1 onion – finely chopped
• 1 tomato – chopped
• 2 green chillies – slit
• Pinch of hing (asafoetida)
• 1 tsp ginger-garlic paste
• Few curry leaves
• Few coriander leaves – for garnish
• Salt as required
Masala Powders:
• ¼ tsp turmeric powder
• ¼ tsp garam masala
• ½ tsp red chilli powder
• 1/2 tsp coriander powder
For Tempering:
• 1 tbsp oil
• ¼ tsp mustard seeds
• ¼ tsp fennel seeds

Method

1. Cook the Beans:Pressure cook soaked black-eyed beans with enough water and a little salt for 2–3 whistles.
2. Tempering:Heat oil in a pan. Add mustard seeds and let them splutter.Add fennel seeds, curry leaves, and hing.
3. Sauté Base:Add chopped onions and sauté until golden.Add green chillies and ginger-garlic paste. Sauté till raw smell disappears.
4. Add Tomatoes & Spices:Add tomatoes and cook until soft and then mix in turmeric, chilli powder, coriander powder, and garam masala saute it for few minutes.
5. Combine:Add cooked black-eyed beans along with some of the boiled water.Mix well, adjust salt, and simmer for 5–10 minutes until the curry thickens.
Garnish with fresh coriander leaves.

Serving Suggestion
Serve hot with steamed rice, jeera rice, chapati, or dosa. 🍛

10/13/2025

Senju Kitchen

Here’s a simple Pepper Chicken gravy/curry recipe using this ingredients 🍗✨

🌶️ Pepper chicken gravy/curry (Traditional Style)
Note:Adjust the spices (Pepper is having enough spices)

Ingredients

• Chicken – 500g / 1 lb (washed with little turmeric)
• 1 medium onion – finely chopped
• 1 medium tomato – chopped
• 2–3 green chilies – slit
• 2 tbsp sesame oil (or any cooking oil)
• Whole garam masala – few pieces (cloves, cinnamon, cardamom)
• ½ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp chicken masala
• A pinch of turmeric
• Salt – as needed
• Fresh coriander leaves – for garnish

For dry roasting & grinding

• 1 tsp pepper
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• (Optional) 2 tbsp grated coconut – lightly roasted

🫕 Preparation Steps

1. Roast & Grind Masala
○ In a dry pan, lightly roast pepper, cumin, and fennel seeds until fragrant.
○ (Optional) Add coconut and roast until golden.
○ Cool and grind into a smooth.
2. Prepare Base Masala
○ Heat sesame oil in a pan add whole garam masala and let it splutter.
○ Add chopped onion and sauté till golden brown.
And the tomato ,green chili.
3. Add Spices
○ Mix in red chili powder, coriander powder, chicken masala, and turmeric.
○ Sauté well until the oil starts separating from the masala.
4. Cook Chicken
○ Add the cleaned chicken pieces and salt.
○ Mix well so the masala coats the chicken.
○ Cover and cook for 10–15 minutes on medium heat, stirring occasionally.
5. Add Ground Masala
○ Add the roasted & ground spice mix.
○ Pour a little water to make a thick gravy (adjust as needed).
○ Simmer until chicken is tender and the gravy thickens.
○ Garnish with fresh coriander leaves.

🍽️ Serving Suggestion

Serve hot with steamed rice, idli, dosa, chapati & rice with rasam.

10/12/2025

Senju Kitchen

Here’s a Simple Onion Tomato Chutney 🍅🧅

Ingredients
• 1 onion – chopped
• 1 tomato – chopped
• Few red chilies
• 1 tsp urad dal
• Little oil
• Little mustard seeds
• A pinch of turmeric
• A pinch of hing (asafoetida)
• Salt – to taste

For Tempering
• Little oil
• Mustard seeds
• Few curry leaves
• Few red chilies

Method
1. Heat Oil:
Heat a little oil in a pan.
2. Sauté:
Add mustard seeds,urad dal and red chilies. Fry till dal turns golden.
Then add onion and sauté until translucent.
3. Add Tomato:
Add chopped tomato, turmeric, hing, and salt.
Cook until tomatoes turn soft and mushy.
4. Cool & Grind:
Let it cool, then grind to a smooth chutney (without adding much water).
5. Tempering:
Heat a little oil, add mustard seeds, curry leaves, and red chilies.
Pour this tempering over the chutney.
6. Serve:
Serve with idli, dosa, or upma.

10/12/2025

Senju Kitchen

Chow Chow (Chayote) Chutney Recipe 🥥🌶️
Note:(You can use bottle gourd skin)
🥣
Ingredients
• Chow chow (chayote) – 1 to 2 (skin peeled ) use only skin for chutney
• Channa dal – 2 tbsp
• Few red chilies (adjust to spice level)
• A pinch of hing (asafoetida)
• Salt – to taste
• Little grated coconut (2 tbsp)
• Little tamarind
• Oil – 1 tsp (for sautéing)

For Tempering:
• Oil – 1 tsp
• Mustard seeds – ½ tsp
• Few curry leaves
• 1 red chili
👩‍🍳
Instructions

1. Sauté Ingredients:Heat a little oil in a pan.Add channa dal and fry till light golden.Then add red chilies, chow chow skin, a pinch of hing, and salt.
2. Add Coconut & Cool:Add little grated coconut and tamarind (sauté for a few seconds).Let the mixture cool completely.
3. Grind to Chutney:Transfer to a blender.Add a little water and grind to a smooth or slightly coarse chutney (as per preference).
4. Prepare Tempering:Heat oil, add mustard seeds, red chili, and curry leaves.Once they splutter, pour over the chutney.
5. Serve:Tastes delicious with idli, dosa.

10/10/2025

Senju Kitchen

Here’s the Coriander Coconut Chutney 🌿🥥 recipe:
🌱
Ingredients

• Handful of fresh coriander leaves (cleaned & chopped)
• 2 tbsp roasted channa dal (pottukadalai)
• 2–3 green chilies (adjust to spice level)
• 1/2 inches ginger
• ¼ cup fresh or shredded coconut(adjust)
• Salt to taste
• Water – as needed
For Tempering
• 1 tsp oil
• 1/4 tsp mustard seeds
• Few curry leaves
• 1–2 dry red chilies

🥣
Method

1. Grind the Chutney:In a blender, add coriander leaves, roasted channa dal, green chilies ginger, coconut, and salt.Add a little water and grind to a smooth paste (adjust thickness as you like).
2. Tempering:Heat oil in a small pan.Add mustard seeds – let them splutter.Then add curry leaves and dry red chilies.Fry for a few seconds until aromatic.
3. Combine:Pour the tempering over the chutney and mix well.
🍛
Perfect with idli, dosa & upma.

10/10/2025

Senju Kitchen

Here’s the recipe for Baked Creamy Broccoli Penne Pasta —:Note:(Add any veggies)
🧀

Baked Creamy Broccoli Penne Pasta
🍝🥦

Ingredients

• 1 pack Penne pasta (cooked with salt & little olive oil)
• 1 Broccoli, cut into florets & lightly steamed or light sautéed
• ½ small yellow onion, chopped (sautéed)
• 1 small carton whipping cream
• 1 cup milk (add more if needed)
• Any cheese – Italian mix or cheddar
• 1 tbsp all-purpose flour (or wheat flour)
• 1 tbsp butter
• Little pepper – to taste
• Oregano – sprinkle as desired
• Parmesan cheese – for topping
• Salt – to taste

Recipe Method

1️⃣ Cook Pasta & Broccoli
• Boil penne pasta in salted water with a drizzle of olive oil. Drain and set aside.
• Lightly steam or sauté broccoli for 2–3 minutes (don’t overcook).
• Sauté onion separately in oil.
2️⃣ Prepare Creamy Sauce
• Heat butter in a pan.
• Add 1 tbsp flour, stir well for 1 minute to remove raw flavor.
• Slowly whisk in milk to form a smooth sauce.
• Add whipping cream, salt, pepper, and oregano.
• Mix in cheese (Italian blend or cheddar) until melted and creamy.
3️⃣ Combine & Layer
• Mix cooked pasta, broccoli, and onion in the cheese sauce.
• Transfer mixture to a greased baking dish.
• Top with Parmesan cheese sprinkle.
4️⃣ Bake
• Preheat oven to 375°F (190°C).
• Bake for 20 minutes until the top is golden and slightly crisp.
5️⃣ Serve
• Let it rest for 5 minutes before serving.
• Enjoy your creamy, cheesy baked broccoli penne pasta! 😋

10/10/2025

Senju Kitchen

Here’s a simple and delicious Chickpea/channa dal salad with Zucchini,Mango & Cottage Cheese 🥗
Note:Add any variety of dal.

🌿
Ingredients

• 2 cups white chickpeas/channa dal, soaked overnight & cooked with salt
• Little oil (for sautéing)
• ¼ tsp cumin seeds
• ½ onion, chopped
• ½ tomato, chopped
• 1 zucchini, chopped
• ¼ tsp pepper powder (adjust to taste)
• Salt – as needed
• Lime juice – little, for freshness
• Semi-ripened mango – diced, for topping
• Cottage cheese (fried paneer) – scrambled, for topping
• Olive oil – drizzle for garnish
• Chopped coriander leaves/parsley – for garnish

👩‍🍳
Method

1. Sauté Base:Heat a little oil in a pan. Add cumin seeds and let them splutter.
2. Add Vegetables:Add chopped onion,tomato and zucchini don’t cook too much.
3. Mix Chickpeas:Add cooked chickpeas or channa dal. Stir well. Sprinkle pepper powder and salt. Cook for 2–3 minutes until flavors combine.
4. Finish:Turn off the heat. Add a squeeze of lime juice and mix gently.
5. Top & Serve:Serve warm in a bowl. Top with diced semi-ripened mango, scrambled cottage cheese, a drizzle of olive oil, and fresh coriander or parsley.

10/09/2025

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Salmon and Vegetable Stir-fry
Note: Masala is optional

Ingredients
For the Marination (Fish)

• 10-15 pieces boneless and cleaned salmon or tilapia fish
• 1/2 lemon or lime, juiced
• 1 tsp ginger-garlic paste
• 1/4 tsp red chili powder (adjust to heat preference)
• Salt (very little, as desired)
• 1/4 tsp turmeric powder
For Sautéing (Veggies)
• 1 yellow bell pepper (or any color), chopped
• 1 onion, sliced or roughly chopped
• 10 small grape or cherry tomatoes (wine tomatoes), halved
• 1 small head of broccoli, cut into florets
• Oil for sautéing
• Salt and pepper to taste
For the Masala (Gravy)
• 1-2 Tbsp oil
• 1/2 tsp cumin seeds
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2-3 green chilies, finely chopped (or slit)
• 1 tsp ginger-garlic paste or finely chopped
• 1/2 tsp garam masala
• 1 tsp chili sauce (e.g., Sriracha or an Asian-style chili sauce)
• 1 tsp tomato sauce (ketchup or paste)
• 1/2 - 1 tsp soy sauce (adjust to taste)
• Water (a few tablespoons) to achieve a semi-gravy consistency
• Salt as required (remember the fish is salted and soy sauce is salty)

Method

1. Marinate the Fish
In a bowl, combine the fish pieces with lemon/lime juice, ginger-garlic paste, red chili powder, salt, and turmeric powder.
Mix gently to coat every piece. Set aside for 10-15 minutes.
2. Sauté the Vegetables
Heat a tablespoon of oil in a large wok or pan over medium-high heat.
Sauté the vegetables one by one or in small batches, starting with the heartier ones like broccoli and onions, followed by the bell pepper, and finally the tomatoes. Note: Stir-fry the vegetables until they are tender-crisp—they shouldn't be fully soft.
Add a little salt and pepper to the sautéed vegetables.
Remove the cooked vegetables and place them in a separate bowl. Set aside.
3. Fry the Fish
Add a little more oil to the same pan, heating it over medium heat.
Fry the fish until it is about 80% cooked—lightly browned.Remove the fried fish and transfer it to a separate bowl. Set aside.
4. Prepare the Masala Gravy
In the same pan, add 1-2 tablespoons of oil and heat over medium heat.
Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until it turns light golden brown.
Add the chopped ginger-garlic paste and green chilies. Sauté for about 30 seconds until fragrant.
Add the chopped tomato and a pinch of salt. Cook until the tomatoes soften and the oil starts to separate from the mixture (this takes about 3-5 minutes).Stir in the garam masala, chili sauce, tomato sauce, and soy sauce. Mix well.
Add a few tablespoons of water to create a slightly semi-gravy consistency. Check and adjust the salt if needed.
5. Combine and Finish
Gently add the fried fish pieces into the masala gravy.Carefully turn and coat the fish with the sauce. Simmer for 2-3 minutes to allow the fish to finish cooking and absorb the flavors of the masala. At last, pour the entire fish and dry curry (masala) mixture over the bowl of sautéed vegetables.
Toss gently to combine everything.
Serve immediately,over rice or noodles, and enjoy!

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