Parsi-Styled Deep Fried Bombay Duck

Bombay Duck is the name of a fish which is mostly available off the coast of Bombay. It has a slight gelatinous feel to it and is absolutely tasty. Quite a few people tend to avoid this fish as it has small Parsi-Styled Deep Fried Bombay Duckbones. However, once the central bone is removed (which is very convenient), the soft bones (which are attached to it) tend to come off. Besides, since the side bones are extremely soft, most people tend to bite into and eat it. My advice is to remove the central bone and then marinate the fish.

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Kheema Masala (Spiced Indian Mince)

Kheema Masala (Spiced Indian Mince)Kheema (mince in Hindi) is made in different ways across India. For me, this recipe is not only a main course dish; but also a dish which I usually use for stuffing chillies, bell peppers, making panrolls, puffs and potato chops.

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Peanut Butter-Banana-Chocolate Wontons

Peanut Butter-Banana-Chocolate WontonsWhile working on this recipe, I tried the crunchy as well as creamy variants of peanut butter. However, I found that the crunchy version worked better as it had a better nutty bite feel.
 
This recipe is quick and easy to make; and loved by kids.
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Szechuan Sauce

From the Sichuan region in China, this spicy sauce is often used as an accompaniment to snacks szechuan-sauce-2or appetisers. At times, it is also used to spice up a dish.
 
In India, this sauce is indiscriminately used to spice most Indo-Chinese dishes (most of the time, it just drowns the favour of the main ingredients); and has also been misrepresented as Szechuan Chutney.
 
I have 2 recipes for Szechuan Sauce. Feel free to choose whichever you like.
Click here for the recipes: Szechuan Sauce-1 and Szechuan Sauce-2
 
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Sauces

Thai Sweet Chilli SauceToday, I present some of the sauce recipes that I have in my website. Most of them are fairly easy to make. they can be bottled and kept in the refrigerator to last atleast for a few days. The best part is that these versatile sauces can be used in many dishes.

Szechuan Sauce
This is a spicy sauce from the Sichuan region in China. I have 2 recipes for Szechaun Sauce. Feel free to choose whichever you like.

Bechamel Sauce
Popularly known as White Sauce, Bechamel is a creamy sauce that coats well.

Honey-Chilli Sauce
This is a Thai dipping sauce that is served with snacks or appetisers

Pesto Sauce
There are many variations of Pesto in Italy. While these recipes vary from village to village; this is the Genovese version of this famous sauce.

Thai Sweet-Chilli Sauce
This is another Thai dipping sauce.

Aioli
This is a French sauce which infuses garlic in mayonnaise.
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Shrikhand: Badam Pista

Badam Pista ShrikhandShrikhand is an Indian sweet whih has it’s origins in Gujarat and Maharashtra. This sweet is made from strained yoghurt and a generous helping of sugar. Almost all the time, Shrikhand is flavoured with either spices and/or fruit pulp.

This recipe has this sweet being flavoured with almonds and pistachio nuts. Also, this recipe uses less sugar and hence, the Shrikhand is not overtly sweet (which is how a lot of Indians prefer). Even though I prefer to have Shrikhand plain; typically it is had with hot pooris.

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Roasted Pepper Fusilli

Roasted Pepper FusilliRoasted Pepper Fusilli is a convenient way of marrying together the mild spice of bell peppers with pasta. Here, the bell pepper is roasted and then made into a sauce, which is combined with  the pasta.

Feel free to mix the Roasted Pepper sauce with a pasta of your choice; and also add in cubes of cottage cheese (paneer) or prawns or chicken.

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Macaroni With Chicken Sausage, Peppers & Onions

Macaroni With Chicken Sausage, Peppers & OnionsSausages and macaroni are the two food items that most people like. Combining these with peppers and onions results in a dish that is  tasty and comforting. For me, this is a preparation is nostalgic as it reminded me of my Aunt Agnes Misquitta feeding us with portions of Macaroni & Sausages when she would visit us.

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