Sesame Noodle Salad by Sunny Shin

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.

Fried Rice by Missy

Basic Fried Rice recipe by Rhonda Parkinson @ About.com

strawberry yoghurt shake by Kanak Ghosh

scampi in orange and ginger sauce by sunil k.nayar

boiled scampi with orange and ginger mayonnaise base sauce

Shrimp Udon w Fish Cakes & Poached Egg by jason kim

Udon, (or udong as most Koreans say) is a great noodle dish that can be enjoyed morning, day, or night. It is a popular dish in both Korea and Japan (where it originated), and you can find this tasty, instant version in most Asian grocers. When we get tired of the usual ramen variety, we like to change things up with udon noodles…

Authentic Gujarati Thali by thecurrymommy

A sweet stuffing made of toor daal that is pan-cooked and eaten with a generous portion of ghee. This dish has many other names throughout India including Puran Poli, but I grew up calling it Vermi.

Chinese Chicken Salad by Patricia Last

Sweet and Sour Sauce by Chez la mere

chinese

Egg Curry by tigerfish

mulligatawny influences

kesari sandesh by neha mathur

sesame potato by sunil k.nayar

with potato and sesame seed

gharwali subji by sunil k.nayar

it can be made with seasonal vegetables which can be available locally.

Deep Fried Chicken Gizzards by Global Cookbook