GastroGuru

This delicious Dill Dip is ready in 10 minutes including prep work! See Ingredients & Recipe below: Ingredients For Making Dill Dip: 1 cup Greek yogurt 1 cup Sour cream 1/2 Cup fresh dill - stems removed & finely chopped 1 tsp Roasted garlic powder 2 tbsp Fresh lemon juice 1/2 tsp salt 1/2 tsp crushed black pepper Ingredients for Dipping in Dill Sauce: Crackers, Breadsticks Assorted veggies like: Celery, Bell peppers, Cucumber, Tomatoes etc. Instructions To Make Dill Dip: In a bowl add all ingredients listed above for Making Dill Dip Mix well, transfer to serving bowl Serve with Crackers, Breadsticks, Veggies & more! Enjoy!

OMG is all I can say after tasting this amazing Orzo & Sea Scallop dish! Ingredients & Recipe below: Main Ingredients: 200 grams uncooked Orzo Pasta 4 to 5 Sea Scallops - cleaned & dried with paper towel Other Ingredients: 3 cups of water to boil/cook orzo pasta 1 tsp salt for pasta water 2 tbsp cooking/veg. oil 2 tbsp butter 1 shallot - finely chopped 3 cloves of garlic - minced 1/4 cup white wine 1 tsp dry basil & oregano 1/4 cup pasta water Salt & crushed black pepper to taste Few strands of saffron dissolved in 2 tbsp warm milk Freshly grated Parmesan cheese 1 Tbsp capers - liquid drained & rinsed Cooking Instructions: Bring water to boil in a pot Add orzo pasta to boiling water, cook for 10 minutes or until el dente Save 1/4 cup of pasta water then drain cooked orzo, set aside Next in a hot, preheated large nonstick pan add cooking/veg. oil & butter Place sea scallops in the pan and sear on both sides; 1.5 mins/side Remove sea scallops from pan, set aside In the same pan add shallot & garlic. Saute for 30 seconds Deglaze pan with white wine & let simmer for 3 minutes By now wine should be reduced to half its quantity Next add dry basil & oregano, mix well Now toss in cooked orzo pasta that we set aside earlier Pour in pasta water, mix well Add few strands of saffron in warm milk & stir it in the pan Grate some parmesan cheese to the pan, then drizzle with truffle oil Toss in capers, mix well Wala! Your amazingly delicious Orzo Pasta with Sea Scallops in ready! Bon Appetit!

Easy & Super Delicious Fish Filet Stir Fry Recipe for you: Ingredients: 1 LB Sole Fish Filet - cut into 2 inch pcs 1 tbsp corn starch for coating fish 1/2 tsp white pepper powder 3 tbsp cooking/veg. oil 1 red onion - sliced 1.5 tbsp - thinly sliced ginger 2 spring onion - green part - cut into long pcs 2 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp corn starch & 1 tbsp water to make slurry Cooking Instructions: In a bowl season & coat sole fish filet pcs with white pepper powder & corn starch. Mix well, set aside Next heat cooking/veg. oil in a wok or sauce pan Once oil in hot shallow fry seasoned fish filet pcs until golden brown Remove fish from pan, drain on paper towel, set aside Add sliced ginger to same wok and stir fry it in remaining oil that's in it Add onion & spring onion slices. Stir fry for 2 minutes Next add back fish filet pcs Now add oyster & soy sauces. Mix well Finally, add corn starch slurry, Mix well for 1 minute Wala! Your delicious Fish Filet Stir Fry is ready! Transfer to serving dish. Enjoy!

Learn how to make awesome Sushi Tacos! See Ingredients & Recipe below: Ingredients For Sushi Rice: 1/2 cup Jasmine rice 1.5 cup water 1 tbsp Aji-Mirin (sweet rice seasoning) Pinch of salt - optional Ingredients For Prepping Sushi Grade Ahi Tuna: 500 grams - 1Ahi Tuna steak - cut into small chunks 1/2 tsp sesame oil 1 tsp good quality soy sauce Ingredients For garnish/toppings: 1 small shallot - finely chopped 1 spring onion - finely chopped 1 tbsp jalapeno pepper - finely chopped & deseeded 1 tbsp cilantro - finely chopped 1 tsp fresh lemon juice Salt to taste Ingredients For Spicy Mayo (Mayonnaise) 3 tbsp mayonnaise 1/4 tsp Siracha or other hot sauce Other Ingredient: 3 Corn tortillas - medium size 1 /2 tsp toasted sesame seeds - optional Cooking Instructions: 1.Bring water to a boil. Once water in boiling add Jasmine rice Season it with Aji-Mirin & cook for about 10 minutes, or until done. Let cool 2. Clean & wipe dry Ahi Tuna steak & pat dry with paper towel Cut tuna steak into small chunks then season it with soy sauce & sesame oil. Set aside 3 Mix all the ingredients listed above for garnish/topping in a bowl. Set aside for plating 4 In a bowl add ingredients listed above for Spicy Mayo. Mix well, set aside 5 Warm & lightly toast 3 corn tacos and transfer them to serving dish Spread 2 tbsp each of cooked rice over warm tacos Layer 2 tbsp each of seasoned ahi tuna chunks on rice Next top it with 1 tbsp garnish/toppings Finally add 1 tbsp of spicy mayo on each sushi taco Sprinkle toasted sesame seeds (optional) Wala! Your delicious Sushi Grade Ahi Tuna Tacos are ready.! Enjoy.

Step by Step recipe to make this delicious & healthy Thai Green Papaya Salad! Ingredients & Recipe below: Ingredients: 2 1/2 cups shredded green papaya - soak in ice water for 10 minutes, drain water, set aside (available at Thai grocery stores or you can buy green papaya, peel & shred it on yourself) 1 tbsp tamarind juice/sauce 1 tsp fish sauce for that Umami flavor (optional - if you are vegetarian skip it) 1/2 fresh lime juice, add more per personal sour tolerance 3 cloves of garlic 4 thai chilies - stems removed 2 tbsp roasted peanuts 15 cherry tomatoes - halved 2 French beans or long beans - cut into 2 inch pcs 1 tbsp palm sugar salt to taste Cooking Instructions: In a bowl add shredded green papaya, tamarind sauce/juice, fish sauce & fresh lime juice. Set aside With a knife shred palm sugar as show in video , set aside Next in a mortar add garlic pods, Thai chilies & pound to a coarse paste Now add palm sugar, half the peanuts, few green beans, some cherry tomatoes to the mixture and pound some more to create a mushy mixture Add the above mixture & salt to the bowl with shredded papaya Toss in remaining peanuts, French beans & cherry tomatoes Mix well with hand or 2 spatulas, transfer to serving dish Wala! Your delicious Thai Green Papaya Salad is ready! Enjoy it as an appetizer, side dish or just by itself.

Crispy Skin Fish Recipe for you - Crispy Halibut with Shallots, Blistered Cherry Tomatoes & Fresh Basil leaves. Ingredients & Recipe below: Ingredients: 1 Large Halibut Fish fillet with skin - 450 grams 1/2 Tsp veg. oil to rub on fish 1 Tbsp veg. oil to shallow fry/cook fish fillet Salt & crushed black pepper to taste 1 Tbsp unsalted butter 2 cloves of garlic - smashed 2 shallots - sliced 12 cherry tomatoes Few fresh basil leaves Cooking Instructions: Clean & pat dry fish fillet with paper towel Apply/rub veg. oil on skin side of the fish fillet Season skin side with salt & crushed black pepper. Set aside Next heat a non stick pan until it's smoking hot Add veg. oil to it. Once oil is hot reduce heat to medium high Place fish fillet skin side down in the pan & cook for 2 minutes Press down fish with spatula so that it doesn't curl up Season flesh side with salt & crushed black pepper to taste Flip fish to get the crispy skin side up and flesh down Add butter and smashed garlic to pan Once butter melts bathe/smother fish with it with a spoon Cook fillet for 2 more minutes then transfer to wire rack or paper towel to soak up oil/moisture In the same pan add sliced shallots & cherry tomatoes Cook for 2 minutes until cherry tomatoes are blistered then add basil leaves Stir Fry for a minute then transfer to serving dish Place Halibut fish fillet that we cooked & set aside; skin side up Wala! You delicious Crispy Skin Fish is ready! Bon Appetit!

Start your Italian culinary journey by making this amazing dish: Saltimbocca! Watch another video: DELICIOUS OSSO BUCO - Beef Shanks In Red Wine • DELICIOUS OSSO BUCO - Beef Shanks In ... See Ingredients & Recipe below: Ingredients: 3 Veal cutlets/Scallopini - uncooked 3 thin slices of Prosciutto 3 to 5 Fresh Sage leaves Crushed black pepper 1/2 cup all purpose flour 2 tbsp olive oil 1/2 cup dry white wine 3 tbsp cold butter - cut into small cubes 1 tsp fresh lemon juice - optional Salt to taste 3 toothpicks Cooking Instructions/Method: Place veal cutlets on a chopping board & cover with plastic/shrink wrap Pound gently with a mallet to flatten Place 1 slice of Prosciutto over each cutlet Place 1 sage leaf over the Prosciutto Pierce veal cutlet from bottom to secure Prosciutto & Sage leaf to it Repeat same process for the other 2 veal cutlets Sprinkle with crushed black pepper Next heat a large nonstick pan on medium high flame Add olive oil to pan Once oil is hot dredge bottom side of veal cutlet in all purpose flour. Shake off excess flour. Do not apply flour to to side with Prosciutto & Sage leaf! Place veal cutlet in pan and cook for on both sides/90 seconds per side Once done remove veal cutlets from pan, set aside Next add wine to pan. Let cook until wine is reduced to half the quantity Now add butter. Once butter has melted add salt to taste & lemon juice Now add back cooked veal cutlets/scallopini to pan With a spoon pour wine & butter sauce over the Saltimbocca cutlets Let simmer for 30 seconds then transfer to serving dish Wala! Your amazingly delicious Veal Saltimbocca with Prosciutto & Sage is ready! Bon Appetit!

OMG is all I can say after eating this super delicious Beef Stir Fry!! Checking out complete recipe below: Ingredients For Beef Marinade: 2 tbsp soy sauce 1 tbsp corn starch 1 tsp baking soda 1 egg 2 tbsp cooking/veg. oil Main Ingredient: 1.25 lbs eye of round beef steak/s Other Ingredients: 2 cups broccoli florets 2 small/1 large onion - roughly chopped 1 large carrot - diced 2 large pods of garlic - thinly sliced 2 inch ginger - thinly sliced 2 tbsp cooking/veg. oil for stir frying beef 1 tbsp cooking/veg. oil for stir frying veggies 2 tbsp oyster sauce 1 tsp chili paste 1 tsp water Cooking Instructions: Slice eye of round beef steak/s into thin slices as shown in video Add sliced beef to a mixing bowl along with all ingredients listed above for marinating beef. Mix well then refrigerate for 2 to 4 hours While beef is marinating get the veggies ready Remove marinated beef from fridge 1 hour before you are ready to cook In a very hot wok add 2 tbsp cooking/veg. oil Once oil is smoking hot add marinated beef slices and stir fry for 2 minutes Remove beef from wok, set aside Next add water to wok. Once water starts to boil add broccoli florets Blanche for 2 minutes then remove broccoli from wok, set aside Next cooking oil to wok. Once oil is hot add onion slices. Saute for 2 mins Now add garlic & ginger slices After 15 seconds add bell pepper/capsicum & broccoli florets to wok Stir fry for 2 minutes then add back beef that we stir fried earlier Add oyster sauce & hot sauce. Mix well then sprinkle some water Stir Fry for a minute more. Your Perfect Beef Stir Fry is ready! Transfer to serving dish and enjoy with steamed rice or by itself!

Your go to One Pot Pasta dish that is easy to make and tastes super delicious! See Ingredients & Recipe below: Ingredients: 1 cup dry Orzo Pasta 2 tbsp olive oil 1 small onion or shallot - chopped 3 pods of garlic - minced 2 cups/8 oz. packet sliced cremini mushrooms 2 celery stalked - cut into diced 2 cups vegetable broth 2 cups baby spinach leaves 1/4 cup creamy Havarti cheese chunks (not shown in video) Salt & crushed black pepper to taste 1 tbsp grated Parmesan cheese for garnish Cooking Instructions: Heat a large nonstick frying pan/skillet Once hot add olive oil As soon as olive oil starts to smoke reduce heat to medium Add chopped onion, saute for 2 to 3 minutes until translucent Next add minced garlic, stir fry for 15 seconds Now add sliced cremini mushroom and saute for 3 minutes Toss in orzo pasta, mix well Season with salt & crushed black pepper to taste Pour in 2 cups of vegetable broth (store bought) Mix well then simmer on medium low for 9 minutes until pasta is al dente Next add in baby spinach leaves & stir fry until they wilt down Now add creamy Havarti cheese chunks. Mix well Your One Pot Orzo Pasta with Mushrooms is ready to be served! Transfer to serving bowl, garnish with grated Parmesan cheese. Enjoy!

You will love this easy & delicious baked lobster tail smothered with lip-smacking butter sauce! Ingredients & Recipe below: Main Ingredient: 2 Lobster tails - about 6 to 8 oz. each Ingredient for Butter Sauce: 4 Tbsp melted butter 1 Tbsp fresh lemon juice 1 Tbsp Paul Prudhomme's Seafood Magic mix 1 Tsp Red chili powder Cooking Instructions: Preheat oven to 400* F Wash & pat dry 2 lobster tails. Set aside In a bowl add and mix all ingredients listed above for Butter Sauce Divide sauce equally into 2 small bowls Next cut top shell of the lobster tail with kitchen sears from the middle and pull lobster meat out Brush lobster meat on top and bottom with the butter sauce we made from the 1st. bowl Place both lobster tails in an oven baking tray & bake them in the preheated oven for 15 to 20 minutes Next remove baked lobster tails from over and brush them with butter sauce from the 2nd bowl Wala! Your delicious baked lobster tails are ready! Transfer to serving dish. Bon Appetit!

Whole Masoor Dal - Restaurant Style I Akkha Masoor Tadka I Red Lentil Recipe by India On A Plate You will love this rich & delicious Whole Masoor Dal recipe! Enhanced by ghee & cashew flour it takes the flavors to the next level! See Recipe below: Ingredients: 1 cup whole Masoor dal/red lentil 3 to 4 cups water 2 tbs cooking/veg. oil 1 tsp cumin seeds 1 small cinnamon stick 3 cloves 2 bay leaves 2 small/1 large onion - chopped 3 pods of garlic - minced 1 tomato - diced flour from 6 cashew nuts 1 tsp cumin-coriander powder mix 1/3 tsp turmeric powder 1 tsp red chili powder (add less for milder version) 1 tsp ghee (clarified butter) 1 tbsp butter 1/4 tsp garam masala 2 tsp chopped coriander/cilantro leaves Cooking Instructions: Rinse whole Masoor dal couple of times, drain water Add 2 cups water and set aside for 2 to 4 hours In a saucepan heat cooking oil Once oil is hot add cumin seeds, bay leaves, cloves & chopped onion Saute for 2 to 3 minutes until onion softens then add garlic Stir fry for 15 seconds then add tomatoes Cook for 2 minutes until tomatoes soften up then add cashew flour Mix well then add cumin-coriander powder mix, turmeric & red chili powder Stir in ghee, add 2 more cups of water Mix well, cover with lid and simmer on medium low for 20 minutes Open lid after 20 minutes, add garam masala & 1 tsp coriander leaves Cover saucepan again and simmer for 2 more minutes Wala! Your delicious Akkha-Whole Masoor Dal is ready! Transfer to serving bowl, add butter and sprinkle with 1 tsp of chopped coriander/cilantro leaves. Enjoy with Rice, Naan or Roti

You will love this easy to make but super delicious Pan Seared Cod dish! See Ingredients & Recipe below: Ingredients: 1 Cod loin fillet - 6 to 8 oz. 2 tbsp olive oil 3 pods of garlic - minced 1 tsp fresh lemon juice 1 tbsp butter 1 tsp dry basil-oregano mix 8 cherry tomatoes 1 tsp capers Salt, crushed black pepper & red chili powder to taste Cooking Instructions: Season Cod loin/fillet with salt, crushed black pepper & red chili powder Heat a frying pan/skillet. Once hot add olive oil Once oil is hot sear cod on medium flame for 2 minutes/side Remove seared cod from pan, set aside Now add butter to same frying pan Add lemon juice once butter melts Toss is dry basil-oregano mix. Mix well Next add cherry tomatoes to the pan. Let them blister for 3 minutes Then add capers & place seared cod back to the pan Slather lemon-butter with spoon all over the cod fillet Wala! Your delicious Pan Seared Cod with Blistered Tomatoes & capers is ready! Transfer to serving dish. Bon Appetit!

My Healthy & Delicious Stuffed Mushrooms Recipe. Vegetables, Cheese, Herbs & Seasonings make this an amazingly flavorful dish. Check out full Ingredients List below. For delicious recipes: Subscribe 🔔 / gastroguru Ingredients List: 5 Portobello Mushrooms - stems removed & set aside 2 tbsp olive oil to spray on Mushrooms Stuffing Mixture: 1 cup corn kernels 1/2 Red bell pepper - diced 10 cherry tomatoes - quartered 1 onion - chopped chopped mushroom stems 2 cloves of garlic minced 1 tbsp dry basil 1tbsp dry oregano 2 tbsp cooking/veg. oil for Pan Saueting stuffing mixture Salt, crushed black pepper & red chili flakes per taste Toppings Mixture: 1 cup Mozzarella cheese - shredded 1 cup Parmesan cheese - grated 1/2 cup Panko breadcrumbs 2 tbsp freshly chopped flat/Italian parsley

You will love this Lamb Stew recipe with Asian flavors! Check out recipe below: Recipe Ingredients: 1 LB leg of lamb - cut into bite size pcs 2 Potatoes - diced 1 onion - roughly chopped 4 whole dry red chilies 1 TBSP ground cumin/cumin powder 2 TBSP cooking/veg. oil 1.5 Cups water to boil lamb 1.5 TBSP Hoisin sauce 1 TBSP dark soy sauce 1 TSP chili-garlic sauce Salt to taste 2 TBSP chopped cilantro for garnish Cooking Instructions/Method Heat cooking oil in a saucepan Add lamb pcs to the hot oil, pan sear for 3 minutes or until brown Remove lamb from pan, set aside In the same saucepan add water Once water is boiling add lamb and potato pieces Cover & let simmer on medium high for 40 minutes or until lamb is tender Open lid & add onion, cumin powder, hoisin sauce, dark soy sauce & chili-garlic sauce. Mix well, cover with lid and cook for another 20 minutes Your Chinese Style Lamb Stew is ready! Open lid, transfer lamb stew to serving bowl. Garnish with cilantro

You will love my Penne Rigate Pasta recipe with home made Basil Pesto! Ingredients & Recipe below: Ingredients: 1 LB Penne Rigate pasta 5 Cups of water to boil pasta 1 Tbsp salt for pasta water 4 Tbsp fresh basil pesto - see recipe below 2 Tbsp butter 1/4 Cup pasta water 1/2 Cup grated Parmesan cheese 1/2 Tsp salt for pesto sauce Crushed black pepper to taste Basil Pesto Recipe In a food processor grind the following to a coarse paste: 2 Cups packed Italian basil leaves 1/2 Cup grated Parmesan cheese 1/4 Cup pan toasted pine nuts 1/4 Cup good quality olive oil 3 Pods of garlic 2 Tbsp fresh lemon juice Cooking Instructions: Bring to boil water in a large pot Add salt to boiling water then add Penne Rigate pasta Cook for 10 to 12 minutes until al dente While pasta is boiling add olive oil to a hot pan Reduce heat to medium low then add fresh basil pesto Mix well then add butter Next add 1/4 cup of salty pasta water to the pan Add al dente penne regate pasta to pan. Mix well Season with salt & crushed black pepper to taste Finally, add grated Parmesan cheese. Mix well and transfer to serving bowl Garnish with more grated Parmesan cheese Buon Appetito!

You will love this spicy & tangy Kerala Fish Curry with Tilapia fillet pcs, coconut milk, tamarind juice, spices & more! See recipe below: Ingredients: 1 LB Tilapia fish fillets - cut into 2 inch pcs 3 Tbsp cooking/veg. oil 1 Large onion - chopped 3 Large cloves of garlic - minced 6 Curry leaves 1 Large tomato - diced 2 Green chilies - deseeded & cut into thin strips 1 Tbsp ginger-green chili paste 1 Tbsp turmeric powder 1 Tbsp coriander-cumin powder mix 1 Tsp Kashmiri chili powder 2 cups thin (lite) coconut milk 3 Tbsp tamarind juice/pulp 1 Tbsp sugar (optional) 1/4 cup water 3/4 cup thick (regular) coconut milk Ingredients for tempering curry: 1 Tbsp cooking oil 1 Tsp mustard seeds 1 Tsp cumin seeds 1 Tsp fenugreek seeds 6 Curry leaves Cooking Instructions: Wash, pat dry and cut tilapia fillet into 2 inch pcs In a hot sauce pan add cooking oil Once oil is hot add chopped onion, stir fry until soft then add minced garlic After 10 seconds add curry leaves & green chili slices Mix well then add diced tomato & cook for 3 minutes until soft n mushy Add ginger-green chili paste, turmeric powder, cumin-coriander powder mix Next add red Kashmiri chili powder, mix well Now stir in thin/lite coconut milk & tamarind juice/pulp Pour in water, mix well. Cover & cook on medium-low for 15 minutes Next stir in thick (regular) coconut milk, cover & simmer for 2 more mins In the meantime in a small frying pan add cooking oil Once oil is hot add, curry leaves, mustard seeds, fenugreek seeds Toast for 2 minutes then add tempering mixture to Kerala Fish curry Wala! Your delicious Kerala Fish Curry is ready to be served. Enjoy with steamed rice.

FRIED SHRIMP STIR FRIED WITH VEGGIES IN A DELICIOUS SAUCE, SERVED ON A SIZZLING PLATTER! Check out my delicious recipe below. My Other Cooking Channel: / gastroguru SHRIMP SIZZLER I SIZZLING PRAWN RECIPE Marinade Ingredients: 1 LB large shrimp - peeled & deveined 1/4 tsp turmeric powder salt to taste Ingredients for making batter: 2 tbsp all purpose flour/Maida 2.5 tbsp corn flour 1 tbsp ginger-garlic paste 1 tsp soy sauce 1 egg - whisked Stir Fry Ingredients: 2 tbsp cooking oil 2 tbsp chopped garlic 1 green chili - sliced 3 spring onion/scallions - chopped, white & green parts separated 1 onion - roughly chopped 1 red bell pepper/capsicum cubed salt to taste Stir Fry Sauce Ingredients: 2 tbsp dark soy sauce 1 tbsp rice vinegar 1 tbsp red chili sauce Slurry Ingredients: 2 tbsp corn starch 2 tbsp water Other Ingredient: 2 cups cooking oil for frying shrimp Method/Cooking Instructions: Marinade shrimp - set aside for 15 minutes Prepare batter, add to marinated shrimp, mix well Deep Fry shrimp/prawns for 3 minutes, set aside Heat cooking oil to preheated pan Add ginger-garlic paste - saute 30 seconds Next add red onion, red bell pepper and spring onion-whites only Stir-fry for 2 minutes then add fried shrimp to pan Saute for 30 seconds then pour in stir-fry sauce Mix well then stir in corn starch slurry. Stir fry for 1 minute more Preheat sizzler platter on stove or in the oven, until hot Place hot sizzler platter on wooden base Transfer Shrimp/Prawn sizzler on to sizzler platter Garnish with green spring onion/scallion slices Enjoy!

My Moo Goo Gai Pan/Chicken With Mushrooms recipe is easy to make and oh so delicious! Check out full recipe below. Moo Goo Gain Pan Recipe Ingredients for Marinating Chicken: 1/2 tsp salt 1/4 tsp white pepper powder 1 tsp garlic powder 2 tbsp corn starch 1/2 cup water Other Ingredients: 4 tbsp cooking oil 1 lb chicken breast - sliced thin 1 cup sliced mini bella/brown mushrooms 1 cup sliced chestnuts - from can-liquid drained 1 cup sliced bamboo shoots - from can-liquid drained 1 cup peapods 1/2 thinly sliced carrot roundels 1 tsp sesame oil 1/4 tsp white pepper powder 1 tbsp rice wine 1 cup chicken stock Cooking Instructions/Method Cut chicken breast into thin slices at an angle Marinate chicken pcs in a bowl with items list above under marinating chicken. Set aside In a hot wok/pan add oil. Once hot add marinated chicken pcs Let chicken sear for 30 seconds then flip & stir fry for 3 minutes until 80% cooked. Remove chicken from wok, set aside In residual oil left from stir frying chicken add garlic, stir fry for 30 seconds Next add rest of the veggies, saute for 2 minutes Now add sesame oil. Mix well then add back chicken pcs Stir fry for 2 minutes then add white pepper powder & chicken stock Adjust salt to taste, mix well and stir fry for a minute more Walla! Your Moo Goo Gai Pan is ready! Transfer to serving dish. Enjoy!

Learn how to make Bolognese Sauce! There are many variations to this sauce. I like mine the most. See Ingredients below. For delicious recipes: Subscribe 🔔 / gastroguru Bolognese Sauce Ingredients List: 1 lb ground sirloin beef - 80%lean, 20% fat 2tbsp olive oil Sofrito : 1 onion, 2 carrots, 2 ribs of celery-all diced 2cloves of garlic - minced 1 cup tomato sauce 1 cup chicken stock salt & crushed black pepper to taste 1/4 cup freshly chopped flat leaf parsley 14 cup grated Parmesan cheese Fettucine Bolognese Ingredients: Boil 1/2 lb dry fettucine in salty water for 12 mins-until al dente Drain and add to Bolognese sauce Garnish with Parmesan cheese & parsley

Chicken pcs slow cooked in an amazingly delicious cashew- yogurt-tomato sauce gravy! Ingredients listed below: Ingredients for seasoning chicken Salt & crushed black pepper to taste Ingredients for cooking Mughlai Chicken 500 grams chicken thigh pcs 3 tbsp cooking oil 1 large onion - finely chopped 2 tbsp ginger-garlic paste 1/2 tsp turmeric powder 1 tsp red chili powder 2 tbsp cumin-coriander powder mix 1/2 tsp garam masala 1 tbsp hand-crushed dry fenugreek leaves (kasoori methi) cashew paste-15 cashews & water 1 green chili - sliced diagonally 3 tbsp tomato puree/sauce 3 tbsp whisked yogurt/curd 1 cup water salt to taste fresh cilantro/coriander leaves for garnish

Mongolian Chicken Recipe Ingredients To Marinate Chicken: 1.5 lbs chicken breast - flattened and sliced into 2 inch pcs 1 tsp sesame oil 1 egg - whisked - with or without yoke 1/2 tsp white pepper powder 2 tbsp corn starch salt to taste Ingredients for Stir Fry: 4 tbsp cooking oil 1 tbsp minced ginger 1 tbsp minced garlic 1 thinly sliced onion 2 scallions/spring onion - cut into 2 inch pcs 1 tbsp corn starch added to 1 tbsp water to make slurry 1 tbsp sugar 2 tbsp soy sauce 2 tbsp hoisin sauce 1 tsp chili sauce 1 tbsp water Method/Instructions Step 1: Marinate chicken breast pcs with ingredients listed above, set aside Step 2: Add cooking oil to a hot wok/frying pan Once oil is hot fry chicken until golden brown and almost cooked Remove fried chicken from wok, set aside Leave 1 tbsp of fried oil in wok, discard rest Add minced ginger & garlic. Stir Fry for 30 seconds Toss is onion and scallion/spring onion slices Stir Fry for 1 minute then add fried chicken that was set aside Mix well, stir fry for 2 more minutes, then stir in corn starch slurry Now stir in sugar, soy, hoisin & hot sauces to wok Coat chicken and veggies well, either by tossing or using spatula Walla! Your Mongolian Chicken is ready! Transfer to serving dish. Bon Appetit!

My Veggie Pizza Mexicana is the best ever! Assembled on a rectangle griddle & cooked in the oven the flavors are heavenly! Home made pizza dough smothered with Chipotle & home made Guajillo sauces, Chihuahua cheese, tomato, onion, jalapeno pepper and Mexican Oregano tastes fantastic! Veggie Pizza Mexicana Recipe Ingredients for Pizza Dough: 3 cups all purpose flour 3 tbsp veg. oil 1 tbsp baking soda 1/2 tsp salt water as needed to make a softer dough Toppings: 1/2 cup - chipotle sauce/1 cup Guajilla chile sauce mixed together 3 cups Chihuahua cheese - shredded 2 onions - sliced into roundels 2 tomatoes - sliced into roundels 1/2 cup sliced jalapeno peppers - can be marinated 2 tbsp Mexican oregano 2 tbsp extra virgin oil salt to taste Method: In a mixing bowl add ingredients listed under Pizza dough Build soft pliable dough, cover with shrink wrap, set aside for 1 to 2 hours Preheat oven to 400*F. Roll out Pizza dough in a rectangular shape Spray olive oil on a rectangle griddle as shown in video Place the rolled out Pizza dough on the griddle, stretching it to cover it completely. Now ladle chipotle/guajillo sauce mixture on it (I made Guajillo Chile sauce by blanching 5 Guajillo dry peppers in warm water. Then i placed them in blender with 3 cloves of garlic and some water to create this spicy delicious sauce) Add shredded Chihuahua cheese Next top it with onion and tomato slices, alternative them Now add jalapeno slices, sprinkle with Mexican oregano & salt as needed Finally, drizzle extra virgin oil over it & place in oven for 17 mins at 400*F Walla! Your delicious Veggie Pizza Mexicana is now done! Remove from oven and let it rest on cutting board for 5 minutes before cutting it. Enjoy!

My amazingly delicious Thai Chiang Mai Noodle Soup Recipe! Chicken thigh chunks first cooked in a coconut milk, chicken stock & red curry paste. Then assembled with Egg noodles and garnished to perfection! Check out full recipe below. Hi, I am Gastro Guru and this is my Cooking Channel. Let's cook together! Subscribe 🔔 / gastroguru​ Chiang Mai Noodle Soup Recipe Ingredients for Making Soup: 13.5 Oz can Coconut milk 1 Tbsp Red Curry Paste - store bought 1/2 Tsp Ground turmeric 1 Chicken Thigh - cut onto bite size chunks 1 Cup chicken stock 1 Tbsp cooking oil 1 Tbsp dark soy sauce 1 Tbsp fish sauce 1 Tbsp lime juice salt & crushed black pepper to taste 200 Grams Egg Noodles Ample water to boil Egg Noodles Ingredients for Garnish: 1 Shallot - thinly sliced 1 Scallion/Green Onion - thinly sliced 3 Cloves of garlic - thinly sliced and fried Fresh Cilantro/Coriander leaves - roughly chopped Method: Boil egg noodles for 3 minutes, drain & rinse with cold water. Set aside In a preheated nonstick saucepan add cooking oil Once oil is hot add garlic, fry until light brown. Remove and set aside Reduce heat to medium, add 1/3rd coconut milk . Cook for a minute Once oil starts to separate add red curry paste & ground turmeric Mix well, stirring often then add chicken chunks Cook for 2 minutes coating chicken pcs completely Add chicken stock, mix well then add fish sauce, dark soy sauce lime juice Season with salt & black pepper to taste Now reduce heat to low and simmer curry for 7 minutes Next warm up egg noodles that we cooked earlier in warm water, drain In a serving/soup bowl add noodles and red curry with chicken Garnish with scallion & shallot slices, fried garlic & fresh cilantro Wallah! Your delicious Chiang Mai Noodle Soup is ready!

Lamb shanks marinated in a yogurt & spice marinade then slow cooked to perfection in a decadent gravy! Ingredients & Recipe below: Ingredients: Main Ingredient - 2 Lamb Shanks Ingredients for marinade: 4 tbsp plain whole milk yogurt/curd 1/2 tsp mustard oil 1tsp home made Nihari Masala (see recipe at the bottom) Salt to taste Ingredients for cooking Lamb Shank Nihari 3 tbsp cooking/veg. oil 1 large onion - chopped 3 cloves of garlic - minced 1 tbsp green chili-ginger paste 1/4 tsp turmeric powder 1 tsp red chili powder 2 tbsp coriander-cumin powder mix or add 1 tbsp each separately 1 tbsp Kashmiri Chili powder for color & flavor - no heat 2 tbsp toasted all purpose flower/Maida slurry (added to 2 tbsp water) 4 cups of water Salt to taste Cooking Instructions: Wash and pat dry 2 lamb shanks In a casserole dish add all ingredients listed above for marinade, mix well Add lamb shanks to the marinade and coat them on all sides with it In a large nonstick saucepan add cooking/veg. oil on medium high Once oil is hot add chopped onion, saute for 3 minutes Now add minced garlic & stir fry for 15 seconds Add 2 bay leaves & 1 small cinnamon stick and marinated lamb shanks Cook lamb shanks until they start to brown Next add green chili-ginger paste, turmeric powder, red chili powder & cumin-coriander powder mix. Mix well then add salt to taste Pour in 2 cups of water, mix well Reduce heat to md low, cover saucepan with lid and let simmer for 1 hour After 1 hour open lid, add 2 more cups of water Next stir in all purpose flour slurry making sure there are no lumps Mix well then cover with lid and let simmer for another hour Open lid and check lamb shank doneness. They should almost fall off the bone! Your delicious Lamb Shank Nihari is ready to be plated! Serve 1 lamb shank with ample nihari gravy/curry. Enjoy by itself or basmati rice/naan or paratha! Bon Appetit! Nihari Masala Recipe: Toast all the spices mentioned below in a frying pan for 1 minute Transfer to a blender/grinder and grind to make Nihari Masala 8 Bay leaves 3 Cinnamon Sticks 1 Star Anise 10 Green Cardamom 20 Black Peppercorn 10 cloves 1 TBSP Dry Ginger powder (Saunth) 2 TBSP Coriander Seeds 2 TBSP Cumin Seeds 1 TBSP Black Cumin Seeds 1.5 TBSP Fennel Seeds Use as needed, store remaining for future use.

Daab Chingri is a traditional Bengali recipe where prawns/shrimp is slow cooked inside a tender coconut. It is cooked in Mustard oil and Mustard Seeds paste, green chilies & coconut milk, with the tender coconut jelly inside. The flavors are simply amazing! Check out full recipe below: Daab Chingri Recipe Ingredients for seasoning shrimp: 1/2 tsp Turmeric powder, salt to taste Other ingredients: 250 grams/10 prawns or shrimp - peeled and deveined 1 tender coconut 3/4 cup coconut milk 1 tbsp mustard oil 3 tbsp mustard seeds paste - (mustard seeds grinded with water) 2 tbsp green chili paste 1 tbsp sugar Salt to taste Method-Cooking Instructions Season shrimp with turmeric powder & salt to taste Mix well set aside for 10 minutes In a bowl add mustard oil, green chili paste, mustard seeds paste, sugar, coconut milk. Add seasoned prawns/shrimp to it. Mix well, set aside Remove top part of coconut to create and opening With spoon or knife scrape off coconut jelly inside the coconut, leaving it in the coconut. Pour in shrimp mixture in the coconut, cover with top part. You can seal the rim of the coconut with dough for a tighter seal Warm ample water in a steamer and place coconut with shrimp in the middle Steam on high flame for 45 minutes or until shrimp is cooked Alternatively, you can cook it in pressure cooker for 30 minutes Once done, carefully remove coconut from streamer Open lid and enjoy your delicious Daab Chingri-Shrimp Curry!