September 2007

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Paper Scraps Vol 14 Something about Gelatine

The only time I have ever tried whipping up something with gelatine, was a mango mousse almost 2 years ago. The disaster that ensued has deeply traumatised me, so much that I have been buying a packet of gelatine ever few months since and promptly chucking it out when it is past its expiry, without even attempting to m... Read More >>
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5-minute Microwave Besan Laddoos

Besan Laddoos are one of the easiest Indian sweets to make. If they are easy to make on the cooktop, imagine the ease in a microwave. Nick loves them and I have never made them for him . So, when I came across a recipe for them on this blog, I just had to try my hand at making them. I tripled the recipe and made some... Read More >>
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Quick Vegetarian Chowmein

This recipe is one of those cleansing, healthy fares that is perfect for a light meal. A thinner consistency would make a nice, light soup whereas as thicker consistency would serve as a side with any noodle or rice based main course. It whips up in a jiffy and is best eaten fresh, straight off the heat.    ... Read More >>
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Paper Scraps Vol 10 : All About Miso

Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice or soy beans. Before being ground into a paste, the mixture is aged for between six months and three years. Th... Read More >>