GastroGuru

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!

You will love this easy and delicious Spicy Sausage Patty Taco Recipe: Ingredients 450 grams ground Spicy Italian Sausage - make 4 patties 2 tbsp cooking/veg. oil 1 red onion - chopped 1 Roma tomato - chopped Salt & crushed black pepper to taste 2 tbsp crumbled Fontina cheese Cooking Instructions In a small bowl add chopped onion & tomato, season with salt and crushed black pepper. Set aside Form round and flat patties from ground spicy Italian sausage (Use Ring Mold if necessary to form even sized patties) Add cooking/veg. oil to a preheated nonstick pan Once oil is hot reduce heat to medium Now place sausage patties in the pan, cook for 4 minutes/2 minutes per side Remove patties from pan once done. Set aside In the same pan place 4 small tortillas and brown them on both sides This will soak up all the juices and goodness from the patties Transfer 3 tortillas to serving dish, laying them next to each other Place sausage patty on top of each tortilla then spoon over onion tomato mixture on top of it. Add crumbled Fontina cheese on each taco Wala! Your easy & super delicious Spicy Sausage Patty Tacos are ready!

My Char Siu recipe! Popular Chinese Roast Pork dish. See Ingredients & detailed recipe below. Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: / @gastroguru For delicious recipes visit: https://gastrogurukitchen.com/ Char Siu Recipe Main Ingredient: 3 lbs pork butt - cut in five rectangle pieces Marinade Ingredients: 1/4 cup honey 1/2 cup sugar 1 tsp red pepper powder 1/4 tsp paprika for color 1 tbsp 5 spice powder 2 tbsp soy sauce 1/4 cup hoisin sauce 1/4 cup Chinese cooking wine 2 green onions/scallions finely chopped 2 inch ginger root - minced 4 md cloves of garlic - finely chopped Method: Add all ingredients for the marinade in a glass bowl. Mix well Add pork butt pcs to the marinade ensuring each one is coated thoroughly Cover with plastic film, refrigerate for 6 hours, ideally overnight Preheat over to 350*F Place marinated pork butt pcs on non stick sheet pan lined with foil Save remaining marinade, cook in microwave for 2 mins, set aside Place it in the preheated oven and cook for 15 mins Remove from oven and brush both sides with saved marinade Now flip the bottom side up and cook for 15 minutes more in the oven Check for doneness brush with marinade again Switch off oven, remove Char Siu from oven and let it rest for 5 minutes Slice cooked pork butt pieces/Char Siu into thin slices Transfer to plate and serve over a bed of fried rice or enjoy it by itself Wallah! Your delicious, luscious looking Char Siu/Chinese BBQ Roast Pork in ready! Bon Appetit!

MUSHROOM RISOTTO GOES GOURMET! Check out my amazing recipe below. GOURMET MUSHROOM RISOTTO Recipe Ingredients: 2 cups Arborio rice 3 tbsp olive oil 8 cups vegetable stock - unsalted 1 red onion/shallot - diced 3 cloves of garlic - minced 2 tbsp butter 1 lb Crimini mushrooms - sliced 1 cup green peas 1 tsp dry basil leaves 1 tsp dry oregano 1/2 cup white wine 1 cup grated parmesan cheese salt, crushed black pepper to taste 1/2 tsp crushed red pepper flakes (optional) Truffle oil to drizzle Cooking Instructions: In a hot non stick pan add olive oil Once oil is hot add shallots, stir fry until translucent Add minced garlic - saute for 30 seconds Reduce flame to medium-low, add rice Mix well, stir fry for 1 minute then add white wine After 2 minutes add dry basil & oregano Add crimini mushrooms & peas. Saute for 2 minutes Season with salt, black pepper & red pepper flakes Mix well then start adding vegetable stock. Add 1 ladle at a time making sure stock is soaked in by rice before you add the next ladle This will take about 1 hour. Now add most of the Parmesan cheese Mix well, adjust seasoning if needed then drizzle some truffle oil Let simmer for a minute then transfer to serving dish Garnish with remaining Parmesan cheese, drizzle truffle oil. Serve Walla! Your amazingly delicious Gourmet Mushroom Risotto is ready! Bon Appetit!

You will love this Sausage & Frittata recipe! Spicy Italian Sausage, Potato, Onion, Italian Herb Mix, Parmesan cheese & more first cooked on the stove then finished off in the oven! See Ingredients & Recipe below. Ingredients: 3 Spicy Italian Sausages - steam cooked in a pan 2 potatoes - prewashed then cut into round slices with skin 1.5 tbsp butter 6 eggs - whisked in a bowl 1/2 onion - sliced 1 jalapeno pepper - cut into round slices 1 tbsp Italian herb mix - dry oregano, basil & thyme salt & crushed black pepper to taste 1/4 cup shredded Parmesan cheese 1/2 cup water Cooking Instructions: Preheat oven to 375* F In a hot ovenproof frying pan add 1/2 cup water Once water is hot place Italian sausage in it Cover & cook sausage for 10 minutes o medium high flame Flip sausage once after five minutes Remove cooked sausage from pan, set aside In the same pan add butter Once butter has melted place potato slices to cover pan Pour in whisked eggs, season with salt & crushed black pepper to taste While the eggs & potatoes cook add onion & jalapeno slices Add Italian seasoning mix and shredded Parmesan cheese Now place pan in the oven for 15 to 20 minutes at 375*F Once cheese has started to melt & brown remove pan with frittata from oven Walla! Your Italian Sausage & Potato Frittata is ready! Let cool for few minutes then cut into triangular slices and transfer to serving dish. Bon Appetit!

Step by Step Toor Baigan Sabzi cooking video! Not just highlights. See Ingredients & complete recipe below: Ingredients: 4 small or 1 large Eggplant/Baigan/Brinjal - skin removed & mashed 2 tbsp cooking/veg. oil 1 tbsp mustard seeds Pinch of Asafoetida/Hing 3 cloves of minced garlic 1 tbsp green chili-ginger paste 2 medium tomatoes - chopped 1/4 tsp turmeric powder 1 tbsp coriander-cumin powder mix 1/2 tsp red chili powder 1 tbsp Kashmiri red chili powder 750 grams Tuver Lilva/Pigeon Peas fresh or frozen https://amzn.to/4dEsVUm 1 tsp salt or to taste 2 tbsp freshly chopped cilantro/coriander leaves 2 cups of water. Add more if needed Cooking Instructions: Heat large nonstick saucepan/pot on medium setting Once saucepan is hot add cooking/veg. oil As soon as oil starts to smoke up add mustard seeds Once mustard seeds begin to sputter/pop add Asafoetida/Hing Next add minced garlic, mix well. Then add green chili-ginger paste and tomatoes. Saute for 2 minutes Now add turmeric powder, red chili powder, cumin-coriander powder mix Stir well, add salt and Kashmiri chili powder. Mix well At this point add water & stir Now cover the saucepan with lid and let simmer on low for 15 minutes After 15 minutes open lid mix in 1 tbsp of chopped cilantro/coriander leaves Cover saucepan with lid again and simmer for 15 more minutes Open lid and make sure tuver lilva are fully cooked Transfer to serving bowl once done, garnish with remaining Cilantro leaves

Ground/Minced Chicken & peas cooked with onion, garlic, spices & more! This is a perfect recipe for breakfast & brunch. Best enjoyed with butter toasted bread bun, Naan or Roti. See complete recipe below: Keema Matar Recipe Ingredients: 454 grams/1LB ground/mince chicken 2 tbsp cooking oil 1 onion - chopped 2 large cloves of garlic - minced 1 tsp tomato paste 1 tbsp ginger-green chili paste 1 tsp cumin-coriander powder mix 1/2 tsp red chili powder 1/4 tsp of turmeric powder 1 tsp dry Fenugreek/Methi leaves pinch of garam masala 1/4 cup water salt to taste freshly chopped cilantro/coriander for garnish Cooking Instructions: In a hot non stick saucepan add cooking oil Once oil is hot reduce flame to medium, add chopped onion Saute for 2 minutes until translucent then add garlic Stir fry for 15 seconds then add ground/minced chicken Cook for about 3 minutes until almost cooked Use spatula to break down and further mince chicken Next add tomato paste, cook for 1 minute until it blends in Add red chili powder, turmeric, cumin-coriander powder mix & salt to taste Add water. Mix well then add dry fenugreek/methi leaves & garam masala Cover pan with lid and simmer on low for 5 minutes After 5 minutes uncover lid, sprinkle half the coriander/cilantro leaves Transfer to serving bowl/dish and garnish with remaining cilantro/coriander Wala! Your delicious Chicken Keema Matar is ready. Enjoy!

A delicious dessert recipe for you! Steamed rice flavored with coconut milk, served with mango and sauce, garnished with crispy split mung beans. Simply amazing! See Ingredients & Recipe below: Ingredients For Cooking Rice: 1 cup raw Jasmine/sticky rice - washed, drained & soaked in water 1.5 cups of water to soak/cook rice Ingredients to season/flavor rice: 1 to 1.5 cups of coconut milk 4 tbsp sugar - add more or less for desired sweetness 1/2 tsp salt Ingredients for Sticky Rice Sauce: 1/2 cup coconut milk 1/4 tsp salt 1 tsp corn starch - make slurry by adding 1 tbsp water to it Ingredients For Garnish: 2 tbsp split mung beans for garnish 1 cup water to boil/cook split mung beans 1 ripe mango peeled and cut into slices or small pieces Cooking Instructions: Add 2 cups water in pressure cooker Add rice with water in a round metal container & place on ring in the pressure cooker. Close lid & cook for 11 minutes on high heat Turn off heat and let rice rest in pressure cooker for another 10 minutes without opening lid (Watch video for visual directions on how to do it) While rice is cooking add 1 cup coconut milk to a small saucepan. Add sugar & salt to it. Mix well, simmer on low until sugar dissolves Transfer cooked rice to to a large bowl, add coconut milk mixture to it Mix well, cover bowl and set aside for 20 minutes Next bring to boil 2 tbsp dry split mung beans in 2 cups of water Lower heat to medium low and cook for 10 minutes. Drain water, set aside Heat a small pan and add cooked mung beans to it Roast until water dries up and mung beans become crispy. Set aside Heat a small saucepan Once hot add 1/2 cup coconut milk, salt & corn starch slurry. Mix well & simmer for 1 minute. Remove from heat, set aside Plating/Assembly: Uncover sticky rice that is in the bowl, mix well Add sticky rice to a plate/bowl, pour some Sticky Rice Sauce over it Garnish with crispy mung beans Place mango slices next to eat. Get creative in how you want to plate it Wala! Your delicious Thai Sticky Rice with Mango is ready! Enjoy!