Recipes created by Manisha Sharma

Oven-roasted potatoes have a lovely crispiness without being high in calories. They  taste best when just out of the oven. If it sits too long after baking it loses its crispiness. If pressed for time, roast the potatoes in the oven until half-done and then re-roast before serving till you get the desired texture. Adjust the amount of lemon in the dressing depending on how tart you like your sauce.

Inspired by the Lebanese dessert Kanafe, this cheesecake features ingredients that are common in most Indian kitchens. You can serve it as a dessert but it also makes for a protein-rich breakfast to kickstart your day!

Oats muffins are a wholesome breakfast choice or snack. Including oats in your diet is also a great way to lose weight. This recipe derives its flavours from the seasoning and herbs which can be adjusted as per your taste. I've used wheat flour to give a certain denseness to the muffins but you can use all-purpose flour too if you like your muffins really soft.

This halwa or sheera is a common childhood favourite. Remember, well-roasted flour adds to the flavour of this halwa. Don't be afraid to brown it because after you add water, the colour will lighten. 

An authentic kebab recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. Fatema says the trick in preparing kebabs is in the frying - get that right and you can master this dish in no time. This recipe yields 12 small kebabs.

This particular recipe is from Mrs. Renuka Gandhi in Mumbai, India. The first time I tasted them, I couldn't believe they were homemade. Homemade gulab jamuns are usually hard on the inside. But these are just perfect.

Since she usually makes gulab jamuns in large quantities, Mrs. Gandhi had to revise her recipe a few times before she got the proportions right for a smaller number. And she did it all for KhaanaWaana so let's thank her! This recipe serves 15-16.

Even though I love continental cuisine, my husband - who likes very spicy food - is not very fond of it. So I've come up with this spicy version of bechamel sauce with some onions, and garlic & green chilly paste. He loves this sauce in au gratin bakes and lasagna. Increase the amount of garlic & green chilly paste if you'd like the sauce more spicy.

This is the recipe for a popular Gujarati snack shared by my dear friend Raj's mom. Healthy and delicious, Patra can be made ahead of serving time and simply heated for 20-30 seconds in the microwave and tempered once your guests arrive.

If you're a mother, you know what it's like to have kids who are home all day during winter or summer break and get hunger pangs every other hour! When I was young, along with snacks like mathri, kachoris and laddoos, my mother would make batches of sugar-coated peanuts as well. This was before the era of potato chips and Doritos, when snacks could still potentially be healthy! This is my mother's very own recipe of sugar-coated peanuts. You can substitute peanuts with almonds, walnuts, pecans and hazelnuts.

The Italian Tiramisu means “pick me up” or “make me happy”, and nothing makes me happier than the kick I get out of the caffeine from the espresso and cocoa powder, the two dominant flavors in this dessert.

Tiramisu is not a difficult dessert. It's just an assembling of ingredients and the taste entirely depends on the quality of these ingredients. I've split the recipe into three parts: the sabayon, the body of mascarpone with sugar, and whipped cream and whipped egg whites. Simple!