Recipes created by Manisha Sharma

This is an easy recipe that needs very few ingredients. But before you get to it, you'd want to get a little comfortable with gelatin. Click here for everything there is to know about working with this ingredient.

One of the five 'mother sauces' in conventional French cuisine. Serve with your favourite steamed greens, vegetables, fish, chicken or crepes. This recipe yields ½ to ¾ cup.

A sweet semolina cake topped with flavoured sugar syrup. Very easy to make, it is known by different names in different parts of the Arabic world - Nammoura in Lebanon, Basbousa in Egypt, Harissa in Syria and Revani in Turkey and Greece. This recipe serves 5-6 people.

Indian comfort food at its best, this halwa recipe is both delicious and healthy, and can be refrigerated for up to 10 days. Using evaporated milk or milk which has been reduced to half by heating adds more flavour to the halwa. But you can use regular whole milk too. 

This simple and delicious recipe can be made yummier by doubling up the quantity of cooking oil and using no water at all. Cover and cook the masala mixture to accentuate the flavours of the capsicum / bell peppers. The recipe calls for only 1 green and red bell pepper (half of each), but the quantity can be increased to a total of 2 and you can add yellow peppers too. 

This stew is very filling and easy to make. The flavour of peanuts blends beautifully with the sourness of the tamarind. After the initial prep and the first 10 mins of cooking, this stew can be left to simmer on its own. The secret to this recipe's success is its slow cooking - sometimes I let it cook for more than an hour. 

This is a recipe by my dear friend Susanta Mitra, a continental cuisine expert and currently a chef at ITC Sheraton, Vashi. If you're in the mood to whip up something gourmet in the comfort of your home, you'll find this an interesting dish. This recipe yields 6 pieces.

Chillas are savoury Indian pancakes. They can be eaten for breakfast or as a snack. You can serve them plain, add fillings of your choice, sandwich them between slices of bread or roll into a chapatti. Serve with mint chutney or tomato ketchup.

A real keeper of a recipe. Full of flavour, looks great and goes very well with drinks. 

Good mashed potatoes are never dry. Instead, they have a thick batter-like consistency. My recipe calls for buttermilk because I feel it really enhances the flavour and gives it just the right texture. Try it!