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Besan Burfi

August 25, 2003 smitsa 0

Besan burfi is a delicious confectionary sweet. Ingredients: 2 cups/200g besan/gram flour 1 cup/200ml clarified butter ghee 1 cup/125g caster sugar ½ tsp green cardamom powder (ilachi) 2 tablespoons/20 almonds, sliced 1-12 […]

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Nuoc Chanh Ot

June 15, 2003 smitsa 0

Nuoc Chanh Ot is a delicious citrusy dipping sauce which is called in the western world a spicy and sweet lemon sauce. It is a […]

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Vietnamese Crabmeat Omelette

March 18, 2003 smitsa 0

Vietnamese crabmeat omelette is an easy dish to prepare. Omelettes are great vehicles for fillings and this version is excellent with crabmeat. However, an omelette […]

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Meva Kheer

August 23, 2002 smitsa 0

Meva Kheer, also known as dry fruit kheer or dry fruit pudding, is a rich and delicious Indian dessert made with milk, rice, and a […]

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Statistical Process Control

July 6, 2002 smitsa 0

Statistical process control (SPC) is a method of quality control which employs statistical methods to monitor and control a process. This helps to ensure that the process operates efficiently, producing […]

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What is HPLC?

April 10, 2002 smitsa 0

High-Performance Liquid Chromatography (HPLC) is a powerful analytical technique used in various fields such as pharmaceuticals, environmental analysis, food and beverage, forensics, and many more. […]

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Bengali Egg Halua/Halva

August 26, 2001 smitsa 0

Halua is the Bangla version of the term Halva (or halawa, haleweh, helwa, halvah, halava, helava, helva, halwa, aluva) which refers to many types of dense, sweet confections served over much of Asia and the […]

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Cardamom Panna Cotta

August 23, 2001 smitsa 0

Ingredients: Full fat milk 300ml Whipping cream 300ml Cardamom seeds 10gm Castor sugar 70gms Gelatine leaves (3 leaves) Preparation: Put the milk, cream, cardamom seeds […]

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Rhizopus oligosporus

June 21, 2001 smitsa 0

Rhizopus oligosporus is a filamentous fungus belonging to the genus Rhizopus. It is widely recognized for its importance in the production of fermented foods, particularly […]