Japanese Dumplings Gyoza

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No-Bake Green Tea Cheesecake

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Garam Masala

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Gujarati Kadhi

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Gado Gado Salad

Ingredients

1/2 cup parboiled broccoli florets
1/2 cup cucumber cubes
1/2 cup deseeded tomato cubes
1/2 cup shredded cabbage
1/2 cup grated carrot
1/2 cup diagonally cut and parboiled french beans
salt and to taste

For The Peanut Sauce

1/2 cup peanuts
2 tsp tamarind (imli) pulp
1/4 tsp chilli powder
1/4 cup finely chopped onions
salt to taste
2 tsp honey




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Grilled Ribeye

Ingredients

2 bone-in ribeye steaks (sometimes called a rib steak)
3 tbsp any mustard you like

Rub Ingredients

1/2 tsp each salt and black pepper
1/2 tsp-1 tsp cayenne pepper (depending on how spicy you like it)
2 tsp ground coriander
1 tbsp smoked paprika


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Grandma Johnson's Scones

INGREDIENTS:

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

Gutti Vankaya Kura

Ingredients:

10 Vankaya (Brinjal)
2 Onions chopped
2 tsp tamarind paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp corriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
1/2 tsp methi seeds
1/2 tsp sugar
1 tsp curry leaves
1 tsp chopped corriander leaves
5 garlic
1 tsp ghee
Salt to taste
Oil

Gobi Manchurian - Indian Recipe

Ingredients:

Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying

For the batter:

All-purpose Flour – 5 Tbsp
Corn Starch – 3 Tbsp
Salt – 1/4 tsp
Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp

For the sauce:

Oil – 1 Tbsp
Onion – 1/2 medium, chopped finely
Green Chilies – to taste, cut diagonally
Garlic – 3 large cloves, chopped finely
Ketchup – 2 Tbsp
Red Chili Sauce – 2 Tbsp or to taste
Soy Sauce – 4 tsp or to taste
White Vinegar – 2 tsp
Water – 4 Tbsp
Corn Starch – 2 tsp
Green Onions – 2 stalks, cut diagonally for garnishing

Gulab Jamun - North Indian Recipe

Ingredients

1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence

Grilled Quail with Ginger Glaze

Ingredients

8 quail
Lime wedges, to serve
3 tbsp sweet chili dipping sauce
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp Asian sesame oil
1 garlic clove, crushed
One ½ in (13mm) piece peeled and finely grated fresh ginger
1 garlic clove, crushed through a press

Read More : Click Here

Gongura Pachadi - Indian Cooking Recipe

Ingredients

2 cups gongura leaves

1 tsp tamarind juice

1 tsp salt (rocksalt)

1 tsp oil

12 small onion peeled

1 cup big onion diced

20 red chillies

fry in oil and powder:

20 red chillies

1 tsp dhania

2 tbsp urad dhal

1 tbsp sesame seeds

1/2 tbsp cumin seed

Method

Wash gongura leaves, fry in a pan with little oil

Close the pan with a lid, cook for a while

Add tamarind juice

Using a pestle, pound the cooked leaves

Add salt, 1/4 tbsp sugar, all powdered ingredients till every thing blends well

Season with mustard

Add onions

Mix with 1 cup of boiled water

Gongura pachadi is to serve

fry in oil and powder:

20 red chillies

1 tsp dhania

2 tbsp urad dhal

1 tbsp sesame seeds

1/2 tbsp cumin seed

Guanabana Sorbet with Mango Lime Coulis

INGREDIENTS

1 1/2 cups sugar
1 3/4 cups water
2 (14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)

1 1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed
3 tablespoons fresh lime juice, or to taste
1/2 teaspoon finely grated fresh lime zest
Special equipment: an ice cream maker
Garnish: lime zest

PREPARATION

Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.

Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.

Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.

Gochujang Grilled Cheese

INGREDIENTS

For the cheese spread:

2 ounces grated Gruyère (about 6 tablespoons)
2 ounces grated white cheddar (about 6 tablespoons)
1 ounce grated fontina cheese (about 3 tablespoons)
2 garlic cloves, finely grated
2 tablespoons coarsely chopped fresh parsley
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons mayonnaise (preferably Duke's)
1 tablespoon chopped red onion

For the sandwiches and assembly:
2 slices pancetta (about 1 ounce)
4 slices good-quality crusty Italian bread, such as ciabatta
2 tablespoons mayonnaise (preferably Duke's)
2 small pickled okra, thinly sliced
1/2 cup fresh bean sprouts
2 tablespoons olive oil
2 tablespoons unsalted butter

PREPARATION

Make the cheese spread:

Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.

Assemble the sandwiches:

Heat a large cast-iron or non-stick skillet over medium-high. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side. Wipe out skillet and reserve for sandwiches.

Spread 1 side of each slice of bread with 2 Tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip 2 slices over so mayo side is face down. Divide cheese spread between these 2 slices. Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich.
Heat reserved skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side. Cut sandwiches in half and serve immediately.

Gyoza (Japanese Dumplings)

INGREDIENTS

1 packet 50 gyoza wrappers

Filling:
1/8 cabbage
1 teaspoon salt
400 g lean pork or chicken
1/2 bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
Pinch of salt

Dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
La-yu (Japanese chilli oil), optional

PREPARATION

Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.

With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.

Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.

Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.

Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.

Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

Green Tea Cheesecake

INGREDIENTS

150g biscuits (I use malt biscuits), crushed
35g butter, melted
Sesame seeds
250g cream cheese
60g sugar
2 tablespoons lemon juice
100g plain yoghurt
1 cup cream, whipped
3 tablespoons gelatine powder, dissolved in 50ml warm water
1 teaspoon matcha powder, plus 1/4 teaspoon extra

PREPARATION

Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.

Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.

Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.

Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.

Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.

Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.

Grandma Johnson's Scones -

INGREDIENTS:

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

DIRECTIONS:

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.






Grandma Johnson's Scones - by asith-mohan-mangalore

Gutti Vankaya Kura

Ingredients:

10 Vankaya (Brinjal)
2 Onions chopped
2 tsp tamarind paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp corriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
1/2 tsp methi seeds
1/2 tsp sugar
1 tsp curry leaves
1 tsp chopped corriander leaves
5 garlic
1 tsp ghee
Salt to taste
Oil

Method:

1. Wash and dry the brinjal
2. For stuffing: Heat 1 tsp oil and add the garlic cloves and onions and fry till golden brown. Remove from fire and cool. Grind to a paste adding little water.Add the corriander powder, cumin powder, chilli powder, ghee, sugar and salt and mix well. 
Now take each brinjal and cut into four pieces without cutting crown. Now fill the paste into brinjal and keep aside.
3. Heat 2tsp oil and add cumin seeds, curry leaves, methi seeds now add stuffed brinjal into it and add the remaining paste on top and sprinkle some water. Cover and cook for 30 mins. Once the brinjal are three fourth cooked now add tamarind paste amd one cup water. Add salt. Cover and cook for 15 mins and garnish with coriander seeds.

 



Gutti Vankaya Kura by Asith Mohan Mangalore

Guacamole

INGREDIENTS:

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

DIRECTIONS:

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.






Guacamole by Asith Mohan Mangalore

Gobi Manchurian - Indian Cooking Recipe

Ingredients:

Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying

For the batter:

All-purpose Flour – 5 Tbsp
Corn Starch – 3 Tbsp
Salt – 1/4 tsp
Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp

For the sauce:

Oil – 1 Tbsp
Onion – 1/2 medium, chopped finely
Green Chilies – to taste, cut diagonally
Garlic – 3 large cloves, chopped finely
Ketchup – 2 Tbsp
Red Chili Sauce – 2 Tbsp or to taste
Soy Sauce – 4 tsp or to taste
White Vinegar – 2 tsp
Water – 4 Tbsp
Corn Starch – 2 tsp
Green Onions – 2 stalks, cut diagonally for garnishing

Method:

1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.