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Microwave Milk Cake
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  • Mithai
  • Tags:  Dessert Indian
  • With Video:  No
  • Difficulty: 
  • Preparation time:  5m
  • Cooking time:  12m

This is a recipe from my mom’s friend Sharmishta who lives in Buffalo (NY). It's not exactly like milk cake in texture, but very close to it in look and flavour. The best part is it requires very few basic ingredients that are always at hand - milk powder, sugar, cream and ghee. 

 

Added on Sunday, 29 September 2013 by Manisha Sharma

Minced Lamb with Broken Wheat - Hyderabadi Style (Haleem Hyderabadi)
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This recipe is by Mitra Iyengar, a Bengali who moved to Hyderabad after getting married and has, over the years, picked up a distinct Hyderabadi style of cooking. Mitra is an English teacher, a lovely cook, has a great sense of humour and is blessed with a big foodie family! 

 

Added on Friday, 06 September 2013 by Manisha Sharma

Mint & Coriander Chutney
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A thick, refreshing chutney that tastes delicious with Indian snacks such as dhokla, paranthas, stuffed paranthas, bhajias, or just as a sandwich spread. This chutney tastes best fresh but can be refrigerated for about 10-12 days. This recipe makes 1 ¾ cup of chutney.

 

Added on Monday, 02 September 2013 by Manisha Sharma

Mutton Mince Patties (Kheema Pattice)
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An authentic recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. As with her kebab recipes (Nargis Kebab and Shaami Kebab) Fatema says the trick to these mince patties ('pattice' in colloquial Indian) is in the frying - get that right and you can master this dish in no time. 

 

Added on Friday, 01 November 2013 by Manisha Sharma

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Nargis Kebab
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An authentic kebab recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. These are perfect for special occasions like Ramadan and may look like a lot of elaborate work but are actually very simple to prepare. Fatema says the trick is in the frying - get that right and you can master this dish in no time. This recipe yields 3 large kebabs.

 

Added on Tuesday, 29 October 2013 by Manisha Sharma

Oven-fried Potatoes
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Satiate your fried potato craving minus the calories! This makes for a great snack, appetizer or even a side dish. This recipe is very versatile - try it with sweet potatoes too. Adjust the seasoning as you please.

 

Added on Friday, 06 September 2013 by Manisha Sharma

Pesto Sauce
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This is a basic sauce for pastas, sandwiches and dips that you can tweak depending on the use you put it to. If it's going to be a dip or a spread, increase the amount of Parmesan cheese to half a cup and oil by a few extra tablespoons. As a pasta sauce, increase the amount of garlic and olive oil in it. You'd be surprised what a big difference these small additions can make to the flavour.

 

Added on Thursday, 10 October 2013 by Manisha Sharma

Pickled Watermelon Gazpacho
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  • Cold
  • With Video:  No
  • Difficulty: 

A cooling gazpacho recipe by TV personality and Senior Executive Chef at Novotel, Chef Ranveer Brar.

 

Added on Wednesday, 12 February 2014 by Chef Ranveer Brar

Pomegranate Sauce
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Pomegranate sauce is a staple in Mediterranean cooking, but kicks ass even outside its traditional domain. You’d find it in supermarkets labelled as pomegranate molasses, and is easily made at home. Whenever you're looking for a beautiful balance of sweetness and mild sourness, you should give this sauce a try. The basic pomegranate sauce is versatile; you can drizzle it over ice cream or cheesecake, glaze or marinate meats with it, or use it in Indian curries. This recipe is a glam version of the basic sauce, and you'll find all about creating versions of it here. 

 

Added on Tuesday, 24 December 2013 by Manisha Sharma

Potato and Onion Bake
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This is an easy one-pot dish. Have it for breakfast, or as a meal with some roasted bread. Use the leftovers to make a baked omelet by covering it with whipped eggs and some seasoning.

 

Added on Wednesday, 30 October 2013 by Manisha Sharma

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