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BOK CHOY WITH MISO & GINGER

   The first time I made this dish, I decided to keep the bok choy raw. And the sauce was more like a dressing – the ingredients added to a screw-top jar, shaken, and poured over. It was a bok choy salad of sorts. I knew it was a good pairing—ginger … Read More »

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3-INGREDIENT GRAPE JAM

   Making jam at home is easier than it is made out to be. I’d come across recipes in the past that went into detailed instructions about canning equipment and sterilizing jars..it completely threw me off. You don’t need any heavy-duty ‘canning equipment’ here, and I realized that sterilizing jars is … Read More »

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THAI CURRY PASTE

   Thai curry pastes usually fall into three main categories based on colour: red, yellow, and green. While the basic set of ingredients—shallots, ginger, garlic, galangal, coriander root, lemongrass, and shrimp paste—remains the same across all three, a few key variations give them their quintessential Thai flavour and colour. Green curry … Read More »

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MATCHA AND COCONUT OATMEAL

   Matcha seems to fit right into the polarizing foods category – something that’s often described to have an acquired taste for; a love-it or hate-it kind of ingredient. It’s bitter, smells like freshly cut grass, and has the texture of corn flour. Doesn’t sound too appealing, does it? I know, … Read More »

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SPICY HARISSA AND ROASTED VEGETABLE SOUP

  Soups are a great way of getting your veggies in. But you knew that already. But some soups, especially like this one here, can really pack it away. I make this at least once a week—albeit with different variations of vegetables and spices— bung them all on … Read More »

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DRIED FRUIT AND SEED BARS

  You know by the look of these bars that they are going to be good for you. There’s Medjool dates for sweetness (have you tried these? There are SO good. And sweeeet), freshly ground cinnamon for warmth, squidgy berries, and lots of seeds for my favourite part – the … Read More »

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LYCHEE, THAI BASIL & GINGER MOJITO

      I was looking for cocktail recipes when I came across something. You know blue curaçao, that lurid blue syrup that bartenders add to drinks? Blue Lagoon, anyone? Turns out, ironically, that it is in fact a kind of orange liqueur from the island country of Curaçao … Read More »

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TURKISH STUFFED AUBERGINES (IMAM BAYILDI)

   Imam bayildi—literally translated to ‘imam fainted’—is a prominent dish from the Ottoman cuisine. Halved aubergines are roasted and their soft flesh scooped out and mixed with onions, garlic, tomatoes and a heady mix of spices before being stuffed back into their skins and baked. With plenty of olive oil. The … Read More »

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ROSE SODA

     Have you tried making flower syrups? Context: My friend and I volunteered at the Auroville café for a few weeks in 2015. Aside from their freshly baked goods and wholesome meals made with the freshest produce, they served fruit and flower syrups (mixed with water/soda water) : hibiscus, kumquat, lemon, … Read More »

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CAULIFLOWER STEAKS WITH RED PEPPER SAUCE

Fancy perking up your weeknight dinner? These cauliflower steaks just might be your answer. Substituting grains and meats for cauliflower seems to be all the rage right now, so I had to try my hand at it. You treat it exactly the way you would a piece of meat—say beef … Read More »

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CARROT AND GINGER SOUP

How do I put this nicely? Although I have a ton of vegetarian recipes on here – actually coming to think of it, more so than ones that feature meat (how could I have let this happen?) – every time I cook something completely vegetarian I have this gnawing feeling … Read More »

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HOMEMADE GRANOLA

I know I’d said in my previous post that this was going to be a recipe for a roasted tomato and coriander pesto. Truth is, I was really happy with the recipe and it was all ready to go up until I realized that I was just not satisfied with … Read More »

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WATERMELON LEMONADE

Watermelon is one of my favourite fruits to eat during the sweltering summer months (which is almost all year round in Chennai). I love them diced into a salad with olives and feta, and I love them sliced into wedges and sprinkled with a pinch of chilli powder and salt. … Read More »

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MELON JAM WITH STAR ANISE

Who makes their own jam, right? That was exactly my line of thought when I set about making a batch, and only because I had a huge haul of plums languishing in the fridge begging to be used up. Now I’m hooked. Not only is it easy as pie … Read More »

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ROASTED PUMPKIN AND HARISSA HUMMUS

The real beauty of hummus as far as I’m concerned (apart from its taste of course), is that it’s just so quick to throw together. Even if you’re going the no-tahini-from-a-jar route. A can of chickpeas, some sesame seeds, garlic, olive oil, and lemon juice. Blend. Eat. Lick. Do … Read More »