Baked Ziti Recipe – Pasta Casserole With Meat Sauce
Baked Ziti Pasta with Ground Beef, Onion, Garlic, Herbs Tomato Sauce, Ricotta, Mozzarella & Parmesan cheeses. Simply Delicious!
Tag: gastro guru kitchen
Butter Chicken/How To Make Murg Makhani
Chicken pieces first marinated, then cooked in a rich gravy made with onion, tomato, butter, cream, spices & more. The flavors are simply amazing!
Shrimp & Peas Risotto – Risotto Recipe With Shrimp & Peas
Shrimp & Peas Risotto
My amazingly delicious Shrimp & Peas Risotto! Shallots, Garlic, Saffron, Parmesan cheese & more take the flavors to a whole new level.
Ingredients
- 1.5 cups Arborio rice
- 2 tbsp Olive oil
- 5 cups Chicken stock
- 1 Shallot - finely chopped
- 2 cloves Garlic - finely chopped
- 2 tbsp Unsalted butter
- 1 tbsp Dry oregano
- 1 tbsp Dry basil
- 1 tsp Red pepper flakes
- Few strands of saffron
- Salt & Pepper to taste
- 1/2 cup Peas
- 1/2 lb Medium shrimp - peeled, deveined & butterflied
- 1/4 cup White wine
- 1/2 cup Parmesan cheese - grated
Instructions
Instruction For Making Risotto
- Add olive oil to preheated saucepan/dutch oven
- Once oil is hot reduce flame to medium, add shallot & rice
- Saute for 2 minutes then add butter, dry basil, dry oregano, salt & pepper
- Add few strands of saffron for color & flavor. Mix well
- Now start ladling in chicken stock, 1 ladle at a time. Stir continuously
- Once risotto is done - about 20 minutes - add parmesan cheese
- Mix well, remove from stove & set aside
Instruction For Cooking Shrimp & Peas
- In a separate pan add cooking oil
- Once Oil is hot add garlic, stir fry from 30 seconds
- Add white wine & let simmer for 1 minute
- Next add peas & shrimp. Saute until shrimp are cooking; about 3 minutes
- Now add a pinch of dry basil & oregano
- Stir fry for 1 minute then remove from stove, set aside
Instruction For Assembling & Plating Risotto
- Spoon & spread Risotto on plating dish
- Spread peas all over risotto then place shrimp in the middle
- Sprinkle with grated Parmesan cheese
- Wallah! Your delicious Shrimp & Peas Risotto is ready
- Bon Appetit
Video
Notes
This Shrimp & Peas Risotto recipe will be a super hit with you, your family & friends
More Italian Recipes : https://gastrogurukitchen.com/category/cusine/italian/
Shrimp Etouffee New Orleans Style – Spicy Shrimp Étouffée Recipe
My amazing Shrimp Étouffée Recipe with home made Creole Seasoning & Shrimp stock.
Lamb Korma – How to make Lamb Curry with Yogurt
A zesty & flavorful dish originating from India, served at Indian restaurants, is a super hit! Typically this amazing dish its made with mutton, chicken or veggies. I have made it with leg of lamb straight from the butcher. It differs from other meat curries …
Chicken Florentine Recipe-Learn How To Make This Classic Italian Dish
Chicken Florentine
Step by Step instructions to make Chicken Florentine, a classic comforting and decadent dish! Seared juicy chicken breasts cooked in a white wine, butter & creamy sauce, served over garlicy spinach
Ingredients
- 2 Chicken breasts
- 1 cup All purpose flour
- 2 tbsp Olive oil
- 4 tbsp Butter
- 2 cloves Garlic
- 3/4 cup Good quality white wine
- 1 cup Heavy Whipping cream
- 1 tbsp Italian seasoning - oregano, parsley, basil blend
- 3/4 cup Parmesan cheese - grated
- 3 cups Spinach leaves
- Salt & crushed black pepper to taste
- Fresh Italian flatleaf parsley for garnish
Instructions
- Place & cover chicken breasts with shrink wrap or waxed paper
- Next flatten chicken breasts with a mallet/meat tenderizer
- This will even it out to ensure consistent cooking
- It will also make it tender by breaking down connect tissues
- Next heat a nonstick or cast iron pan to medium high
- Dredge chicken breasts in all purpose flour after shaking off excess flour
- Now add 2 TBSP butter & 2 TBSP olive oil to pan
- Place dredged chicken breasts to pan and sear for 4 mins on md heat
- After 4 mins flip chicken breasts over and cook for 4 more minutes
- Remove seared chicken breasts from pan, set aside
- Add 2 more TBSP of butter to pan. Once butter has melted add garlic
- Saute for 30 seconds then deglaze pan with good quality white wine
- After a minute add heavy whipping cream. Mix well
- Season sauce with Italian seasoning, salt & crushed black pepper
- Add grated parmesan cheese, stir well
- Sprinkle some chopped fresh parsley, mix well
- At this point add fresh spinach leaves to sauce. Soon they will wilt down
- Now add seared chicken breasts back to the pan
- Cover with lid and let simmer on low heat for 4 minutes
- Flip chicken breasts half way through the simmering process
- Once done, remove lid, spoon some sauce on top of chicken breasts
- Transfer to serving dish. Sprinkle with fresh parsley to garnish
- Wallah! Your delicious Chicken Florentine is ready!
- Bon Appetit!
Video
Notes
Chicken Florentine Notes:
You can alternatively cook spinach separately and layer chicken on top of it.
More Italian Recipes: https://gastrogurukitchen.com/category/cusine/italian/
Chicken Korma-How To Cook Chicken In Yogurt & Spices
Step by Step Boneless Chicken Korma Recipe. Chicken thigh pieces cooked in slew of spices, ginger, garlic & green chili paste. Then enhanced with almond/cashew nut paste, fried onions & yogurt. This Royal dish a hit at weddings and tastes fantastic!
Chicken Breast Recipe-How To Make Chicken Breast In Cast Iron Skillet
My Step by Step instructions for making juicy, tender and flavorful Chicken Breast
How To Make Bombay Karachi Halwa-Corn Flour Halwa Recipe
How To Make Bombay Karachi Halwa
NO FOOD COLORING OR GELETIN in my DDD (Decadently Delicious Dessert) Bombay Karachi Halwa! I have used only the best ingredients to create this divine Indian sweet dish: Simple syrup is first enriched with saffron, cardamom & pure ghee. Then its augmented with corn flour, almonds, cashew nuts & pistachios! The end result: An easy to make sweet/dessert that will make your taste buds sing with joy!
Ingredients
Corn Flour Slurry Ingredients
- 1 cup Corn flour
- 3 cups Water
Simple Syrup Ingredients
- 2.5 Cups Sugar
- 2 Cups Water
Other Ingredients
- 8 TBSP Ghee - Indian clarified butter
- 2 TSP Lemon juice
- 2 TSP Cardamom powder
- 2 Cups Chopped almonds, cashew nuts & pistachios
- Few strands of saffron dissolved in some warm water
- 15 whole Almonds-peeled by soaking them in warm water then thinly sliced
Instructions
- In a large bowl whisk corn flour and water to make a slurry without lumps. Set aside
- Next heat a nonstick saucepan, add sugar and water to create simple syrup
- Stir continuously until sugar dissolves completely
- Now add corn slurry that we set aside. Mix well.
- Add lemon juice, saffron and cardamom. Mix well
- Add chopped almonds, cashew nuts and saffron
- Continue to stir constantly until it thickens and condenses - 4 to 5 minutes
- In a pre-greased baking dish, greased with melted butter, pour in the Halwa mixture
- Garnish it with slivered/sliced almonds pressing them down into the halwa
- Set it aside until it completely cools down, for 4 hours at room temperature
- DO NOT REFRIGERATE to cool it down!
- Once cool, invert the baking dish on a chopping board to remove Halwa from baking dish
- Slice Bombay Karachi Halwa into squares of desired size
- Flip the halwa pieces so that side with garnished almonds is on top
- Transfer Bombay Karachi Halwa to serving tray.
- Wallah! Your delicious Bombay Karachi Halwa is ready to be served!
- Bon Appetit!
Video
Notes
Cool Bombay Karachi Halwa for 4 hours at room temperature. DO NOT REFRIGERATE
Once cooled off you can refrigerate it for future use.
More Dessert Recipes: https://gastrogurukitchen.com/category/recipes/desserts/
More Indian Recipes: https://gastrogurukitchen.com/category/cusine/indian/ 
10 Minute Flatbread Pizza/How To Make Fusion Flatbread Pizza
FANTASTIC is how this Indo-Mexican Fusion Flatbread Pizza tastes! Naan Indian flatbread topped with Mexican Chihuahua shredded cheese, home made Pico de Gallo salsa, fresh avocado, jalapeno pepper & cilantro toppings! Just 5 minutes prep time & 5 minutes in a toaster or regular …
