Rogan Josh I Kashmiri Mutton Curry Recipe
Leg of lamb pcs cooked in Kashmiri chili powder, spices, yogurt & more! This will have everyone begging for more! Enjoy with Naan, Roti or Basmati Rice.
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Maitake Mushroom Blossom I Roasted Maitake Mushroom Recipe
Roasted Maitake Mushrooms served 2 ways: served in its own broth with Tempura Dipping Sauce
Ground Chicken Salisbury Steak – #1 Chicken Recipe
Ground Chicken Salisbury Steaks
Amazingly delicious Ground Chicken Salisbury Steak recipe for you! Moist tender chicken steaks seasoned with yumminess. Pan seared first then slow cooked in an amazing gravy! This easily is the best chicken dish I have created so far!
Ingredients
Ingredients For Ground Chicken Steak Mixture
- 1.5 LBS Ground Chicken - 80%Lean/20% Fat
- 1/2 Cup milk
- 1 Egg
- 2 TBSP Worcestershire sauce
- 1 TBSP Minced garlic
- 1/2 TSP Red chili powder or paprika
- Pinch of Crushed black pepper
- 1 TSP Salt
- 1/2 Cup Plain Bread Crumbs
- 2 TBSP Olive oil
Ingredients For Cooking Chicken Salisbury Steaks & Gravy
- 2 TBSP Olive oil
- 6 Chicken Patties made from Chicken Steak Mixture
- 3 Cups Chicken stock
- 1 Red Onion - chopped
- Salt to Taste
- 2 TBSP Cornstarch slurry (cornstarch mixed with water)
Instructions
- In a bowl add all ingredients listed under Ground Chicken Steak Mixture
- Heat large nonstick pan/skillet on medium high. Once pan is hot add olive oil
- Form oval shaped chicken patties from chicken steak mixture
- As soon as oil starts to smoke add chicken steak patties to it
- Sear chicken patties for 2 minutes per side. Remove from pan, set aside
- Add chopped onion, stir fry for 2 to 3 minutes until translucent
- Pour in chicken stock, add salt to taste. Mix well
- Bring chicken stock to boil then reduce to simmer
- Now add back seared chicken patties that we set aside to pan
- Add corn starch slurry to pan. Mix well to incorporate it to create thick gravy
- Cover and simmer for 45 minute on low flame
- By now gravy will have thicken and it's time to plate our Chicken Salisbury Steaks
- Transfer Ground Chicken Steaks to serving bowl/platter. Smother with gravy
- Walla! Your amazingly moist & delicious Chicken Salisbury Steaks are ready to be served! Bon Appetit!
Video
Notes
More Chicken Recipe: https://gastrogurukitchen.com/category/poultry-2/
Perfectly Pan Seared Orange Roughy Fish Fillet
Orange Roughy Fish Fillet seasoned/brushed with awesome marinade, then pan seared to perfection – 2 minutes per side. Served with Radish & Tomato Slices. Quick, Easy, Delicious & Oh So Healthy!
Chicken Tikka – Spicy Chicken Kebabs
You will love this delicious Chicken Tikka recipe! Chicken breast pieces marinated in yogurt/curd spices & more, then oven cooked to perfection! Chi
Crispy Korean Pancakes – Yachaejeon Recipe
Crispy Korean Vegetable Pancake W/Dipping Sauce - Yachaejeon
Flour & Veggies pancake batter pan fried to crispy perfection, served with home made dipping sauce. You will love & make this recipe often!
Ingredients
Ingredients For Pancake Batter:
- 1 cup all purpose flour
- 1/2 cup corn starch
- 1 tsp baking powder
- 1/2 tsp salt or to taste
- 1/2 tsp soy sauce - optional
- 1 medium size onion - sliced thin
- 4 scallion/spring onion - cut into 2 inch strips
- 1 red bell pepper - thinly sliced (You can add chives, cabbage or mushrooms as well, if you like)
- 1 green chili - cut into thin roundels - optional
Ingredients For Dipping Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/4 tsp red pepper flakes or red chili powder
- 1 tsp toasted sesame seeds
Other Ingredients:
- 6 tbsp vegetable oil
Instructions
- Add all ingredients listed under Pancake Batter to a bowl. Mix well, set aside
- Add all ingredients listed under Dipping sauce to a small. Mix well, set aside
- Heat a large nonstick frying pan/skillet on medium high flame
- Add 3 table spoons of vegetable oil to pan
- Once oil is hot add about 1 cup of pancake batter to the pan
- Spread batter with spatula to make a round thinner pancake
- Cook for 3 minutes then flip pancake and cook for 2 more minutes
- You should have a nice crispy pancake once both sides are done
- Remove from pan & place on wire rack to cool off
- Do not place on paper towel or it will steam and become soggy!
- Repeat the process with next 2 pancakes
- You will have 2 to 3 pancakes depending on the size of the pan and the amount of batter you use per pancake
- Once all pancakes are done & cooled off place one on chopping board and cut them into bite size squares
- Wala! Your crispy delicious Korean Veg. Pancakes are ready to be served
- Enjoy with Dipping Sauce that we made earlier. Bon Appetit!
Video
Notes
More Korean Recipes: https://gastrogurukitchen.com/category/cusine/condiments/korean/
Bourbon Glazed Pork Chops – Tender & Juicy Pork Chops Recipe
Learn how to make Tender & juicy Bourbon Glazed Pork Chops
Dill Rice With Lima Beans – Persian Dill Rice Recipe
Imagine the aromas of fresh dill & aromatic basmati rice laced with butter, wafting throughout your home! Such a treat for all your senses.
Gobhi Matar Masala-Flavorful Cauliflower & Peas
Gobhi Matar Masala - Flavorful Cauliflower & Peas
Stir fried cauliflower florets & peas cooked cumin seeds, cinnamon & other spices in an onion-tomato gravy. Simply delicious!
Equipment
- 2 medium size bowls
- 1 Nonstick Saucepan
Ingredients
Ingredients For Onion Paste
- 1 onion - roughly chopped
- 3 cloves of garlic - peeled
- 1 inch ginger root - peeled
Ingredient For Tomato Puree
- 2 Medium tomatoes - cut into large pcs
Other Ingredients
- 1.5 lbs cauliflower florets - soaked in water
- 1 cup frozen peas - soaked in water
- 3 tbsp cooking oil for shallow frying cauliflower florets
- 1 tbsp cooking oil for stir frying onion mixture
- 1 tsp cumin seeds
- 1 small cinnamon stick
- 1 bay leaf
- Pinch of Hing/Asafoetida
- 1.5 tbsp cumin-coriander seed powder
- 1/2 tsp turmeric powder
- 1 tbsp red Kashmiri chili powder
- 1 green chili - sliced lengthwise
- 1 tsp dry Fenugreek/Methi leaves - hand crushed
- 1/4 tsp garam masala
- 1 cup water
- salt to taste
Instructions
- Make onion paste by blending ingredients listed for Onion paste. Set aside
- Puree tomatoes in a blender. Set aside
- Drain water from cauliflower florets & peas. Set aside
- In a hot nonstick saucepan add 3 tbsp cooking oil
- Once oil is hot shallow fry cauliflower florets for 2 minutes, on medium high. Remove cauliflower from pan, set aside
- In same pan add 1 more tbsp cooking oil
- Once oil is hot add cumin seeds, bay leaf & cinnamon stick
- As soon as cumin seeds begin to splutter add Hing/Asafoetida
- Stir fry for 2 minutes then add tomato puree
- Next add, cumin/coriander powder, turmeric, Kashmiri chili powder
- Mix well then add peas. Cover & cook on medium low for 5 minutes
- Now open lid add cauliflower florets, Fenugreek/Methi leaves, garam masala and freshly chopped coriander/cilantro leaves
- Mix well, cover with lid and let simmer on low for 5 minutes
- Wala! Your delicious Gobhi Matar Masala is ready!
- Transfer to serving bowl. Enjoy with Roti, Naan or steamed Basmati rice
Video
Notes
More Indian Recipes: https://gastrogurukitchen.com/category/cusine/indian/
Lamb Vindaloo – Goan Lamb Vindaloo Recipe
My Lamb Vindaloo is Spicy, Tangy & Delicious! Goan Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. The traditional dish uses pork but other versions use lamb, beef or prawns.
