Recipes created by Manisha Sharma

Like everyone else, I'd make mango juice first thing in the morning and had to ensure it would be consumed by evening. That's because the milk had the potential of curdling and ruining the juice. Then it struck me - why not replace milk with yoghurt? It worked! The yoghurt adds body to the juice, makes it last longer and tastes fantastic. Of course, the type of mango you use is crucial to the final flavour of the juice.

Panna Cotta is an easy and elegant dessert from Italy. It goes well with almost all types of cut fresh fruits, fruit coulis and chocolate sauce.

A delicious kadhi (yoghurt broth) made with ripe mangoes. Sweet and tangy, it can be enjoyed as a soup too. Tastes even better with gram flour fritters.

This sandwich is packed with all the quintessential Mediterranean flavours -- olives, sun-dried tomatoes and feta cheese. The quantity of oil and butter mixture in the recipe can be adjusted depending on how you like it. To make it crispy, roast it on a greased girdle on one side over medium flame till it's golden brown. Watch how to make Pesto Sauce at http://bit.ly/1h1w2pH 

This is a recipe from my mom’s friend Sharmishta who lives in Buffalo (NY). It's not exactly like milk cake in texture, but very close to it in look and flavour. The best part is it requires very few basic ingredients that are always at hand - milk powder, sugar, cream and ghee. 

This recipe is by Mitra Iyengar, a Bengali who moved to Hyderabad after getting married and has, over the years, picked up a distinct Hyderabadi style of cooking. Mitra is an English teacher, a lovely cook, has a great sense of humour and is blessed with a big foodie family! 

A thick, refreshing chutney that tastes delicious with Indian snacks such as dhokla, paranthas, stuffed paranthas, bhajias, or just as a sandwich spread. This chutney tastes best fresh but can be refrigerated for about 10-12 days. This recipe makes 1 ¾ cup of chutney.

An authentic recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. As with her kebab recipes (Nargis Kebab and Shaami Kebab) Fatema says the trick to these mince patties ('pattice' in colloquial Indian) is in the frying - get that right and you can master this dish in no time. 

An authentic kebab recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. These are perfect for special occasions like Ramadan and may look like a lot of elaborate work but are actually very simple to prepare. Fatema says the trick is in the frying - get that right and you can master this dish in no time. This recipe yields 3 large kebabs.

Satiate your fried potato craving minus the calories! This makes for a great snack, appetizer or even a side dish. This recipe is very versatile - try it with sweet potatoes too. Adjust the seasoning as you please.