Recipes created by Manisha Sharma

This is a basic sauce for pastas, sandwiches and dips that you can tweak depending on the use you put it to. If it's going to be a dip or a spread, increase the amount of Parmesan cheese to half a cup and oil by a few extra tablespoons. As a pasta sauce, increase the amount of garlic and olive oil in it. You'd be surprised what a big difference these small additions can make to the flavour.

Pomegranate sauce is a staple in Mediterranean cooking, but kicks ass even outside its traditional domain. You’d find it in supermarkets labelled as pomegranate molasses, and is easily made at home. Whenever you're looking for a beautiful balance of sweetness and mild sourness, you should give this sauce a try. The basic pomegranate sauce is versatile; you can drizzle it over ice cream or cheesecake, glaze or marinate meats with it, or use it in Indian curries. This recipe is a glam version of the basic sauce, and you'll find all about creating versions of it here. 

This is an easy one-pot dish. Have it for breakfast, or as a meal with some roasted bread. Use the leftovers to make a baked omelet by covering it with whipped eggs and some seasoning.

A pizza for potato fiends. You can experiment with what goes into the sauce - capers, anchovies, stir-fried mushrooms, salami, bacon etc. 

A cold salad perfect for summer days. Can be served as a side too.

A very easy recipe. You can use a frozen pie crust or even make your own (I promise it's simple!). For the filling, you can choose between meats, vegetables and seasonings of your choice. This is truly a foolproof recipe and you will love it better than anything you'll taste at a restaurant.

A quick snack for kids or if you're craving pizza in the middle of the night! 

If you're fond of Kalakand, you'll love my mom's take on this traditional dessert that's easy to make, tastes delicious and is healthy too because it's made from cottage cheese. Called Ras Madhur - a moniker given by a group of my friends who polished off an entire batch one day - this modern mithai is ready in 15 minutes flat! While I prefer to use homemade cottage cheese prepared from full cream milk - primarily because it's not salty - you can use the store-bought version too, although I would suggest you hunt for an unsalted variety.

This recipe is from the kitchen of Mrs. Inder Grewal. It was a pleasure to watch her cook the rajma at her own leisurely pace (watch the video!). I suggest a similar disposition while cooking this. Don't try to hurry it - the final result is well worth the wait. 

This recipe is divided into four parts: Red Velvet Cake, Cheesecake, Cream cheese frosting and the final assembly.