10-MINUTE GARLICKY BOK CHOY

  Adding a time duration to a recipe title is a bold move, and I’ll admit that it sometimes makes me very nervous. Sure, if I were making say, guac, I’d freely tack it on, but for something that involves multiple elements of stir-frying and mixing and chopping, I feel … Read More »

LOW-SUGAR MACERATED PLUM JAM

I already have a recipe for plum jam on here, and while there’s absolutely nothing wrong with it and it’s one that I’ve been making for years, this is an updated version. (I will be taking down the other post). Is it just me or do you tweak your own … Read More »

DOUBLE BEAN TUNA SALAD

I usually don’t hold back on posting recipes here that use ingredients like fish sauce and dried shrimp. They’re easy to get a hold of, inexpensive, and will last an age in your pantry. Basically ticks all my boxes. (Most grocery stores stock fish sauce and there’s a whole street … Read More »

ROASTED TOMATO & VEGETABLE PASTA SAUCE

This is unlike any pasta sauce you may have made before. For starters, there’s no pan involved for the sauce itself; you will of course be cooking your pasta in a pan (yet to come up with a nifty trick to dispense with that step, but we’ll get there). Hate … Read More »

THAI CHAYOTE SALAD

Here’s a quick lowdown on this mysterious salad vegetable: chayote is a native Mexican plant and is a member of the squash family. (Chayote is called chow chow only in India; chayote seems to be the more commonly used name for it the world over).  I’m going to unabashedly give … Read More »

DOUGHNUT FRENCH TOAST WITH STRAWBERRY SAUCE

I don’t have many breakfast dishes on here but that makes sense since breakfast most mornings is porridge and fruit. Every now and then I like a bit of Sunday indulgence though – pretty much all the breakfast dishes on here are as a result of that. The fact that … Read More »

ZUCCHINI, CARROT & PANEER LATKES + CHUNKY TOMATO SAUCE

It’s pretty incredible that what is essentially a shallow-fried vegetable disc takes on so many different forms: pancakes, latkes, fritters, hash browns, cutlets, boxties, patties. And this is just me naming a few off the top of my head. It gets a bit mind boggling especially when within each of … Read More »

BLUE CHEESE-YOGURT DRESSING

I’ve never been a fan of mayonnaise. In fact it’s only more recently that I’ve been able to tolerate it in small doses and in certain dishes. It’s entirely possible that my bias stems from this background, but as expected, the popular mayo-blue cheese combination is not for me. I … Read More »

PASTA WITH ROASTED BEETS & FETA

I saw Nadiya Hussain make her version of what she calls ‘blender beetroot pasta’ on her new show on Netflix, and I was immediately taken by its simplicity, accessibility of ingredients, and if you know me—this gorgeous colour! She uses cooked beetroot, garlic, chilli, lemon juice and dill … Read More »

MEXICAN-STYLE POTATOES + BEAN CHILI

Okay so here’s the deal with this. I could eat beef chili for meals on end (and often do), so I’ve been on the lookout for a vegetarian-friendly version to make this dish work in our house. (Comparing a bean chili to a beef version does not add up in … Read More »

Latest
  • KOHLRABI AND APPLE SALAD

      Admittedly a boring photograph. In the (hypercritical) eyes of someone trying to make food look as good as it tastes, it falls short. Way short. A herb for contrast would’ve been great for this but nothing worked with the flavours here – mint, basil, coriander, parsley, nothing. My biggest … Read More »

  • BAKED BEANS (USING BLACK-EYED BEANS)

    Hate to break it to you, but baked beans are not baked and black-eyed peas are not peas. Baked beans are made on the stove-top with no baking or oven involved. The name came about because Heinz—one of the oldest and largest manufacturers of tinned baked beans—used to follow a … Read More »

  • OYSTER MUSHROOM PORIYAL

    If oyster mushrooms are hard to come by where you live, button mushrooms are not a great substitute but they will still work. We find oyster mushrooms year round in Coimbatore but unfortunately not in Chennai, so I have, albeit begrudgingly, accepted the button mushroom as a half-decent substitute. As … Read More »

  • PEANUT, SESAME & COCONUT BALLS WITH JAGGERY

    These peanut balls teetered precariously on the edge of turning into peanut butter but the desiccated coconut salvaged them. Not that peanut butter could ever be a bad thing, but I had my mind set on these. Peanuts, when blended, will eventually become peanut butter. These balls follow the same … Read More »

  • COCONUT FLOUR FROM LEFTOVER PULP

    This is a satisfying process: collecting enough coconut pulp—the bi-product or ‘waste’ from squeezing out coconut milk—drying it out (in the sun, no less) and blending it up to make your own flour! I don’t know about you but this is as up my alley as it gets. (Also another … Read More »

  • HOMEMADE GHEE

    Contrary to popular belief, ghee is not clarified butter. Let me clarify. Bad puns aside, here’s what I’ve learned about this: butter, unlike oils, is not 100% fat. It is—in an approximate sense since you would have to factor in the quality of your butter—about 80 – 90% fat and … Read More »

  • RAGI KOOZH (FERMENTED FINGER MILLET AND RICE PORRIDGE)

    Finger millet (ragi) porridge has an infamous reputation for being dull, bland, and—especially if you went to my boarding school—a stodgy mass that you’d be forced to eat at breakfast every morning. Although I could always tolerate it, it definitely was not something that I particularly enjoyed eating. Fast forward … Read More »

  • ASIAN BEEF BURGERS

    Sweet and spicy Asian beef burgers? Spicy, sticky Asian beef burgers? Asian beef burgers with a sticky sauce? I basically considered all the possible permutations before settling on ‘Asian beef burgers’. This minimalism thing works for me in completely disjointed ways. I have a confession. I don’t post recipes on … Read More »

  • COCONUT AND MANGO CHIA PUDDING

    We eat eggs for breakfast every single day of the week, which as much as I like, is a bit of a shame because breakfast foods are the most fun to cook in my opinion (albeit not on a busy weekday morning). To get around this, a slightly more elaborate … Read More »

  • GRANOLA BARS

    I know. The world doesn’t need another recipe for granola bars. But I’m here to throw out some ideas and variations to the ones that you normally make, maybe change things up a bit? Specifically this part: dates. Dates are a common enough addition to granola bars for sweetness, but … Read More »

  • VEGETABLE STOCK FROM KITCHEN SCRAPS

    I don’t know if you can tell that I’m quite big on this nose-to-tail / root-to-shoot (?) concept of cooking. Not only is it a great way to reduce waste in the kitchen (and save money), but it also forces me to be creative; think outside the box and utilize … Read More »

  • PRESERVED LEMON MARINADE

    I try to refrain from using words like ‘best’ and ‘favourite’ to describe recipes. But that’s exactly what happened here, and I’ve had to delete two entire paragraphs lest I sound like a used-car salesman. Not a good place to start. Preserved lemons have been making an appearance in a … Read More »

  • OVEN-ROASTED TARO

    Taro/taro root or colocasia as it’s sometimes called is a starchy vegetable of the taro plant. Native to India and South-East Asia, taro also forms a staple in diets in Hawaii, the Caribbean and Africa. Taro ‘root’ is actually the corm—swollen underground stem—of the plant, so technically not a root. … Read More »

  • VEGAN PESTO

    I’m not one for veganizing foods unless I’m cooking for someone who’s lactose intolerant or doesn’t like dairy (happy to report that I haven’t met anyone that falls in the latter category). Having said that, I do however try and reduce my dairy intake for a couple of reasons. One, … Read More »

  • BRUSSELS SPROUTS PORIYAL

    Brussels sprouts in a South-Indian style recipe might sound terribly inauthentic. It is, and it’s probably why it comes as a surprise to most people when I tell them about this poriyal (as well as ones using oyster mushrooms, broccoli and lettuce). Growing up though, this was pretty normal. When … Read More »