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    Heather D. Chatterjee

    Indiana USA

    Chef #325222

    Indiana USA

    Joined: Jun 13, 2006

    5 reviews by Heather D. Chatterjee

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Spinach Balls (appetizer
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      |  By Bergy

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    "Aren't these awesome?!!! Thanks for posting the recipe Bergy! ^_^I have a similar recipe which everyone always seems to love when I make it. My variations are: I add a teaspoon of thyme and 1 finely chopped onion (sautéed before adding it to the mixture. I also have found that I prefer Peperage Farm herb seasoned stuffing mix instead of stove ..."

    Nov 13, 2007 on Food.com

    Recipe #36752

    Reviewed Broccoli Soup
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      |  By Cameronsmommy

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    "I found this pretty bland but the three other people I served it to last night said they liked it. One asked for the recipe so I guess it's an OK recipe."

    Nov 9, 2007 on Food.com

    Recipe #207728

    Reviewed Ras Malai (Indian cheese balls in milk
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      |  By 1Steve

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    "This recipe calls for cottage cheese. When I purchased a tub of cottage cheese and tried this recipe, the cheese ball mixture came out too runny to form balls (was like a runny cake batter. Is there a specific brand of cottage cheese that should be used for this recipe that has less liquid? --Or should it have been mentioned in the recipe that it..."

    Nov 8, 2007 on Food.com

    Recipe #72597

    Reviewed My Addictive Besan(Gram flour Ladoo- will leave u licking ur fingers clean!
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      |  By Charishma_Ramchandani

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    "This is the same as my recipe only I use 1 cup of powdered sugar to be sure there are no gritty granules."

    Nov 6, 2007 on Food.com

    Recipe #18409

    Reviewed Dal Capsicum
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      |  By bluemoon downunder

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    "This is a very nice tasting dal recipe.Use 2 cups of water to soak the dal. Grind the dal, chili, hing (asafetida powder, about 1 tsp. salt, pressure cook it for one whistle then proceed with the recipe directions.By the way, A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade. Very thin ones tend to burn the veggies..."

    Jun 13, 2006 on Food.com

    Recipe #136970

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