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Scrambled Eggs
With Video
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  • Sides
  • With Video:  Yes
  • Difficulty: 
  • Preparation time:  5m
  • Cooking time:  15m

No English breakfast is complete without eggs, and scrambled is typically the way to go. In India, we cook almost everything over direct flame and that's one of the main reasons our scrambled eggs turn out dry. If you want delicately cooked eggs that are creamy and melt-in-the-mouth, the double boiler method is much more suited. It may take a little longer than usual but you’ll be amazed at what a little patience can accomplish. 

 

Added on Wednesday, 13 November 2013 by

Semolina and Wheat Flour Halwa (Sooji aur Aate ka Halwa)
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This halwa or sheera is a common childhood favourite. Remember, well-roasted flour adds to the flavour of this halwa. Don't be afraid to brown it because after you add water, the colour will lighten. 

 

 

Added on Monday, 30 September 2013 by Manisha Sharma

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Shaami Kebab
With Video
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  • Non-Vegetarian
  • With Video:  Yes
  • Difficulty: 
  • Preparation time:  10h
  • Cooking time:  25m

An authentic kebab recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. Fatema says the trick in preparing kebabs is in the frying - get that right and you can master this dish in no time. This recipe yields 12 small kebabs.

 

Added on Tuesday, 29 October 2013 by Manisha Sharma

Soft Milk Dumplings Soaked in Sugar Syrup (Gulab Jamun)
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This particular recipe is from Mrs. Renuka Gandhi in Mumbai, India. The first time I tasted them, I couldn't believe they were homemade. Homemade gulab jamuns are usually hard on the inside. But these are just perfect.

Since she usually makes gulab jamuns in large quantities, Mrs. Gandhi had to revise her recipe a few times before she got the proportions right for a smaller number. And she did it all for KhaanaWaana so let's thank her! This recipe serves 15-16.

 

Added on Wednesday, 28 August 2013 by Manisha Sharma

Spicy Béchamel Sauce
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Even though I love continental cuisine, my husband - who likes very spicy food - is not very fond of it. So I've come up with this spicy version of bechamel sauce with some onions, and garlic & green chilly paste. He loves this sauce in au gratin bakes and lasagna. Increase the amount of garlic & green chilly paste if you'd like the sauce more spicy.

 

Added on Monday, 02 September 2013 by Manisha Sharma

Steamed Colocassia Leaves Layered with Spiced Gram Flour (Patra)
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This is the recipe for a popular Gujarati snack shared by my dear friend Raj's mom. Healthy and delicious, Patra can be made ahead of serving time and simply heated for 20-30 seconds in the microwave and tempered once your guests arrive.

 

 

Added on Saturday, 28 September 2013 by Manisha Sharma

Sugar-coated Nuts
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  • Vegetarian
  • With Video:  No
  • Difficulty: 
  • Cooking time:  15m

If you're a mother, you know what it's like to have kids who are home all day during winter or summer break and get hunger pangs every other hour! When I was young, along with snacks like mathri, kachoris and laddoos, my mother would make batches of sugar-coated peanuts as well. This was before the era of potato chips and Doritos, when snacks could still potentially be healthy! This is my mother's very own recipe of sugar-coated peanuts. You can substitute peanuts with almonds, walnuts, pecans and hazelnuts.

 

Added on Monday, 30 September 2013 by Manisha Sharma

Tako (Layered Thai Dessert Made with Mung Bean Flour and Water Chestnut)
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This recipe is by Chef Suriya Phusirimongkhonchai who heads Spices, a South-East Asian restaurant at the JW Mariott, Mumbai. This dish packs in all the typical Thai flavours and was served by him at the Thai Street Food festival, where we interviewed him about the lesser known aspects of Thai cuisine. Watch the video here.

Chef Suriya, who specialises in Thai desserts, has shared two other recipes - the quintessential Thai Yellow Curry and Lemongrass Chicken.

Image courtesy: JW Mariott, Mumbai

 

Added on Wednesday, 15 January 2014 by Chef Suriya Phusirimongkhonchai

Thai Yellow Curry
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This recipe is by Chef Suriya Phusirimongkhonchai who heads Spices, a South-East Asian restaurant at the JW Mariott, Mumbai. This dish packs in all the typical Thai flavours and was served by him at the Thai Street Food festival, where we interviewed him about the lesser known aspects of Thai cuisine. Watch the video here.

Chef Suriya, who actually specialises in Thai desserts, has shared two other recipes - the quintessential Thai Yellow Curry and the delicate crunchy Tako, a dessert made with water chestnut, coconut milk and rice flour. 

Image courtesy: JW Mariott, Mumbai

 

Added on Wednesday, 15 January 2014 by Chef Suriya Phusirimongkhonchai

Tiramisu
With Video
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  • Custards
  • With Video:  Yes
  • Difficulty: 
  • Cooking time:  30m

The Italian Tiramisu means “pick me up” or “make me happy”, and nothing makes me happier than the kick I get out of the caffeine from the espresso and cocoa powder, the two dominant flavors in this dessert.

Tiramisu is not a difficult dessert. It's just an assembling of ingredients and the taste entirely depends on the quality of these ingredients. I've split the recipe into three parts: the sabayon, the body of mascarpone with sugar, and whipped cream and whipped egg whites. Simple!

 

Added on Monday, 30 September 2013 by Manisha Sharma

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