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| Green Mango And Prawn Curry | |
This recipe was put together in a hurry from odd and end veggies in my fridge and the result was an almost gourmet, exotic curry you would pay heavily for in a glamorous restaurant.
Added:29th Feb, 2008 | Viewed 237 times
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| Instand Bread Rabdi | |
A delicious Indian pudding with an interesting texture cooked in a jiffy using condensed milk and breadcrumbs. A perfect mithai for a post Diwali feast.
Added:6th Nov, 2007 | Viewed 392 times
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| Sartee Sauce [Sartee Jup] | |
A Chinese specialty sauce used in rare delicacies and yum-cha dishes.
Added:29th Jan, 2007 | Viewed 273 times
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| Blueberry Rocky Road Squares | |
This is a great quick sweet treat for the kiddies that requires no baking. You can vary the ingredients [nuts and dried fruits] everytime to get a brand new treat.
Added:8th Sep, 2006 | Viewed 498 times
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| Gujarati Kadhi [Sweet Yoghurt Curry] | |
This is a truly authentic Kadhi [Yoghurt Curry] recipe handed down to me by my mom. Anyone who has tasted her Kadhi will tell you that there is something extra special about its rich, creamy consistency and delightful sweet and sour taste. I make this quite often and although I am very pleased with the result, it doesn't compare to the beautiful 'Kadhi' my mom makes.
Added:5th Jun, 2006 | Viewed 2288 times
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| Roasted Pumpkin & Zucchini Fettucine | |
Trying to mimic something I ate at a bistro recently, I ended up with a delightful little beauty of my own. Call this dish colour therapy if you may, because that is exactly what it is.
Added:2nd Dec, 2005 | Viewed 365 times
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| Onion & Garlic Curry | |
We had vegetable 'Pulao' for lunch one afternoon and nothing else to go with it. So we dished out this extremely easy water based curry as an accompaniment for the Pulao. It turned out quite flavourful and spicy, transforming a plate of rather plain rice into something special.
Added:22nd Nov, 2005 | Viewed 452 times
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| Khandvi [Steamed Gram Flour Snack] | |
A delicately flavoured and traditionally Gujarati Farsan [Snack] with a method of preparation which uniquely its own, Khandvi can seem daunting at first. But fret not! Even if you don't manage to spread it thinly enough for the delicate rolls, you can always cut up thick layers into squares or diamond shapes, a la-dhokla.
Added:2nd Aug, 2005 | Viewed 3825 times
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Weekend Projects 
