"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Wednesday 30 May 2012

Melba Sauce



For the Melba Sauce:

  • 4 tbsp water
  • ½ tbsp corn flour
  •  3-4 tbsp redcurrant jam
  • 3-4 tbsp Raspberry jam
*    * This time I used Strawberry Champagne Preserve (which has a jam like texture – 8 tbsp)


Method to prepare the Melba Sauce:

1. Mix the corn flour in lukewarm water.

2. Slowly melt the jams in a pan while stirring all the time.

3.Add the corn flour slowly, stirring all the time again not to form lumps.

4. Cool in fridge or room temperature

Pouring the Melba sauce to set aside
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