Recipes from Fri, 23 May 2008

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15:57

Pasta with Shrimp, Tomatoes, Garlic, Lemon and Basil

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I wanted to make a simple dinner that didn’t take much thought. This dish turned out light, fresh & full of flavor. The ingredients combined nicely together (...)
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12:15

Andhra tamarind rice - andhra special

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This weekend we visited Tirumala in Tirupati. The town owes its existence to the sacred temple situated on the Tirumala Hills. Tirumala is the abode of Lord (...)
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07:43

Rhubarb Recipes for the Weekend

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Need ideas for what to make this weekend? You can't go wrong with rhubarb! Here are some of my favorite rhubarb recipes: Rhubarb Caramel Tart (sort of like a (...)
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07:28

Vanilla Chocolate Almond Ice Cream

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Just a simple vanilla base, where I added some chopped up TJ’s chocolate covered almonds. Insanely simple, but wow, the flavor and crunch, what a difference! (...)
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07:09

Onion chapati for roti mela

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I was seen hoofing last evening! Well rather mentally I must confess. For finally hubby dear took the camera for a check up and found himself in the most (...)
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04:45

Spaghetti with Tuna and Herbs

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Spaghetti with Tuna and Herbs 1 tin can tuna chunks A handful of parsley and basil ¼ cup olive oil 1 onion (chopped finely) 2 cloves garlic (chopped finely) (...)
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04:13

Beef meatballs coated with oatmeal

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Beef Meatballs coated with oatmeal I have remaining meat mixture of the beef spring rolls, well, I honestly run out of wrapper so the next thing in mind was (...)
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03:42

The Sloppiest Burger in Malaysia

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I need to do a bit of pimping here... there will be a Malaysian entry for this year's 2008 NYC Food Film Festival submitted by Friedchillies. The 2 minutes (...)
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02:31

Crusty French Rolls

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Today was one of those days that I just could not focus on my research. On days like this I busy myself in the kitchen. That way, I feel like I am (...)
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00:12

Skillet gardener’s pie vegan shepherd’s pie

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“If everyone lived on mashed potatoes, the world would be a happy place.” –EV, Food Philosopher and Potato Lover I have a confession to make, the kind of deep (...)
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