24 Jul, 2008 gelskitchen.com

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  • Total Recipe Matches: 121, displaying 1 to 10
    Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 [Next >>]

    Pork Sang Choy Bow
    This makes a great after-school meal and is fun to eat. The idea of mince served in lettuce bowls is pretty neat and can be expanded to all sorts of things being served in lettuce cups ... from scrambled tofu to legume stir-fries.

    Added:1st Mar, 2008 | Viewed 522 times

    Gajar Ka Halwa [Indian Carrot Pudding]
    "Gajar Ka Halwa" brings to mind little ornate steel bowls full of delicious, moist, beautifully textured carrot pudding garnished with slivered nuts and silver foil [varakh]. The typical Halwa like the one Mum makes, takes anywhere between 2-6 hours simmering away on the stove. Thanks to modern technology [microwave] and a lot of laziness [me], I have conjured up my own version of the "Microwave Gajar Ka Halwa". It takes 20 minutes to cook and if you practice it enough number of times, it tastes as good as the lengthy procedure version, I swear!!

    Added:29th Feb, 2008 | Viewed 770 times

    Microwave Mango Kalakand [Indian Mango Fudge]
    I love microwave recipes!! This one was an experiment that was a huge success, took me just 8 minutes to make and was glorious, gratifying and delicious ... a perfect mithai/barfi for that special occasion. I made it last night for Raksha Bandhan and there is hardly any left.

    Added:29th Feb, 2008 | Viewed 4355 times

    Old-Fashioned Apple Crumble
    I usually make this traditional crumble whenever a friend who is allergic to eggs comes visiting. It is egg-free, buttery and oh so crumbly ... I like to cut it into neat square slices and store in an airtight box for a handy afternoon treat.

    Added:29th Feb, 2008 | Viewed 1161 times

    My Mum's Instant Rawa Dhokla
    I was lucky enough to see my mum make these with extreme ease these holidays and try them out a couple of times to perfect the recipe. This recipe will have you making delightfully soft, fluffy and oh so delicious khaman dhoklas instantly. And since they are made of "Rawa" [Semolina], they are healthier than their Nylon Khaman counterparts which happen to be made up entirely of "Besan" [Gram/Chickpea Flour]. Make these dhoklas for your next potluck or picnic and watch them disappear.

    Added:29th Feb, 2008 | Viewed 3734 times


    Poffertjes [Dutch Pancakes]
    I had my first taste of the scrumptiously delicious 'Poffertjes' at the St. Ives Heritage Fair in Sydney. There were heaps of fruits and toppings to choose from, we chose fresh strawberries with whipped cream and chocolate sauce and were instantly hooked. The snaking line at the stall was too long and we were running late, or else we would've surely returned for a second helping. We figured that something so good needed to be made everyday, so I got this beautiful, genuine cast-iron Poffertje pan off ebay and proceeded to wow my family with platefuls of puffed, golden goodness topped with chopped bananas and caramel sauce with nuts, fresh ice-cream, maple syrup, strawberries .... ahhh stop me someone, I am in love!

    Added:29th Feb, 2008 | Viewed 4555 times

    Tadka Dal
    I adapted this from Tarla Dalal's "Dals" cookbook. The recipe is simple and is easily made from staples in your fridge and pantry. I tweaked it a bit by adding daal masala and increasing the cooking time on low heat. The original recipe suggests pressure cooking, a process that I skipped.

    Added:29th Feb, 2008 | Viewed 1210 times

    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 241 times

    Nick's Lamb Kofta Curry
    My hubby adapted this from "The Food Of India" cookbook and it was just fantastic. The lamb koftas were tender and melted in the mouth, the curry was tangy and very aromatic. A tad time-consuming but well worth the effort.

    Added:29th Feb, 2008 | Viewed 123 times

    Singapore Sweet Corn Ice Cream
    I call this "Singapore" because that is where I sampled it first and is quite unique and native to that country. It is one of those rare ice creams that you might be scarce to find anywhere else.

    Added:29th Feb, 2008 | Viewed 290 times

    Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 [Next >>]
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