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SICHUAN GREEN BEANS

The common green bean is an unsung hero. When you think about it, you mostly only see it used alongside other vegetables in curries or stir fries, as one of the sides for grilled meats, or in a kootu or poriyal to accompany rice; it’s always that default vegetable that … Read More »

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BROCCOLI SOUP

If you had asked me what my least favourite foods were ten years ago, I would’ve said mayonnaise, eggplant, and broccoli (in that order) without batting an eyelid. Although I seem to have gotten over and even come to love eggplant and broccoli, there’s no love lost in the mayo … Read More »

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3-INGREDIENT MANGO FROZEN YOGURT

This recipe has been a long time coming. Ever since the mango season began this year, I haven’t been able to stop buying these luscious beauties. Deceptively so, most of them however. Vibrant, voluptuous, and yielding, they are seldom as sweet and flavourful as you think they would be. Freezing … Read More »

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KOREAN CORN TEA (OKSUSU CHA)

Korean corn tea, or Oksusu cha is a classic Korean beverage. Although called ‘tea’, it isn’t tea in the normal sense; it’s essentially boiled corn water. Corn kernels are slowly roasted until almost blackened and charred, and boiled in water until the water takes on the slightly nutty flavour of … Read More »

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SLOW-ROASTED TOMATOES

I grow tomatoes all year round in my little terrace garden – grape, cherry, heirloom, pear-shaped ones, black plum ones, I’ve tried the whole range. Although I do get a steady harvest all year round—owing to the soaring heat and humidity levels in Chennai—this time of year, in the months … Read More »

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OATMEAL WITH SPICED PLUMS

Two times in a row I’ve written about pudding with cooked fruit (this is more a porridge, but it’s so good that it could pass off for a pudding!) and two times in a row I’ve written about breakfast foods. A little monotonous I know but bear with me, we’re … Read More »

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COCONUT CHIA SEED PUDDING WITH APRICOT COMPOTE

  Pudding for breakfast? Best case scenario. This might be the healthiest ‘dessert’ that I’ve ever eaten. Seriously, there isn’t one ingredient in here that isn’t good for you – the sweetness is derived from honey, richness from coconut milk, and the subtle heat and flavourings from the spices and dried … Read More »

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THREE BEAN SALAD

This salad has been a part of my husband’s lunch box for the past two weeks now. Going on his third today, I was considering at least trying a different dressing to break the monotony, but he says he’d like to stick to this. The man can eat curd and rice for every meal for a whole month without getting sick of it! But back to the salad, if it ain’t broken don’t fix it, right?

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SPICY BAKED OKRA FRIES

  Every so often I come across recipes that boast baked versions tasting better than their originally deep-fried counterparts. Either I haven’t been making them right, or my love for deep-fried food is so great that nothing stands up to it. I’d rather eat it occasionally in its ‘unhealthy’ form than … Read More »

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ROASTED CAULIFLOWER AND HARISSA SOUP

I’ve talked about harissa before; about its endless possibilities of using it as a marinade for meats, in hearty stews, and to flavour soups with. I considered for a moment using chickpeas and making a stew instead of this soup, but after a quick cupboard rummage proved futile, soup … Read More »

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STRAWBERRY AND ALMOND CRUMBLE (GLUTEN-FREE)

  Have you ever wondered what would happen if you switched up your good ol’ crumble recipe for one that uses ground almonds instead? Delicious things, that’s what. I made this cake with ground almonds instead of flour, and it tasted so good that I made a mental note to do … Read More »

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HUMMUS WITH SESAME SEEDS (NO TAHINI)

I’ve become a bit of a hummus fiend at the moment, and have been experimenting with a few different variations: harissa mixed in, with/without tahini, dried/canned chickpeas; next – roasted beets. This middle eastern condiment is so versatile, the possibilities of adding and omitting ingredients are endless. Two things when … Read More »

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HOMEMADE VANILLA EXTRACT

Who would’ve thought making your own vanilla extract was this easy! Until I recently stumbled upon a recipe that stated that all you needed were vanilla beans and alcohol, I’d been completely oblivious to the fact that you could make it at home! I feel like my food blogging rights … Read More »

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GUACAMOLE

A recipe for guacamole after a two month hiatus may seem a little underwhelming. I completely understand that. This is, in fact just a basic recipe for it. But can I just say that this guac is so good, that I seriously contemplated categorizing it as a starter rather than … Read More »

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PICKLED BANANA PEPPERS

Banana peppers have been all the rage at the Kumar household these past couple of months. We eat them in stir-fries, stuffed with cottage cheese, rolled in tortillas, and if that list wasn’t enough, it’s now moved onto pickling! The thing about regular peppers for me is that I … Read More »