RecipeMuncher

Usually I serve broccoli steamed, stir-fried, oven roasted or in salads, but the other day I was searching for a different way to prepare it.

I remember having been served it with a crispy bread crumb coating at an Italian restaurant once; I’ve made it with toasted buttery-herb flavored bread crumbs sprinkled over…  

But I wanted the crumbs to actually adhere to the broccoli.

Who does Crispy Ravioli with Marinara Dipping sauce anymore, anyway? 

Well, for the holidays I do.   But with a twist.

Instead of a bowl of crispy raviolis and a bowl of marinara sauce I serve them in spoons, a little more refined presentation.
 And everyone seems to love having their very own single size serving… (No worry about those yucky "double-dippers!)
I use fresh pre-made raviolis (

Sometimes I feel like I do “themed cooking” for a week. It’s like my work projects… a week of SketchUps for a hospitality project or a week of freehand sketches of whatever. Of course, what I buy and my budget affects it all. Say, I plan to cook pasta with lots of [...]

This is a very easy and delicious snack that can be made in a matter of few minutes and tastes great when served with tea/coffee.IngredientsThick Aval/Poha - 1 cupUnsalted Plain Peanuts - 2 tablespoonsCurry leaves - 1 sprigTurmeric powder - 1/4 teaspoonChilli powder - 3/4 teaspoonOil - enough for deep fryingSalt to tasteDirectionsIn a heavy bottomed vessel, heat the oil for deep frying.Use a