KHICHDI WITH GREENS

This recipe for khichdi is by no means unconventional, but I took the liberty to change things up a bit using what I found at the local market and what I had on hand. The most obvious one being the addition of greens (and local greens at that). I basically … Read More »

HOW TO FREEZE SPINACH

I live in a city where I can get my hands on fresh spinach all year round. I don’t freeze spinach because it’s seasonal or expensive (I save this for berries and mangoes!) I freeze because it’s convenient and readily available—in my fridge. Would you run down to your corner … Read More »

MEDITERRANEAN-ISH QUINOA

If you’re someone that always has cooked quinoa lurking about in the fridge or freezer—or both (hi, we should be friends)—then this recipe is for you. Cooking quinoa is not hard work, but it definitely makes sense to do it in bigger batches than you’d immediately … Read More »

SUN-DRIED TOMATOES

I have a recipe for oven-dried tomatoes on here which in hindsight seems a bit silly. When you live in a city like Chennai and have the sun at your disposal all year round, I can’t imagine why you’d need to even turn the oven on or need any form … Read More »

LOW-SUGAR MACERATED STRAWBERRY JAM

Let’s address what sounds like that unnecessary first step: macerating strawberries. Maceration is a process by which fruits are tossed in sugar, lemon and flavourings—in the case of strawberries it’s usually rum, balsamic vinegar or vanilla. Maceration does two things: 1) Added sugar draws out the natural sugars from the … Read More »

ORANGE BIRCHER MUESLI

Right off the bat, let me put it out there that this Bircher muesli is not traditional in any sense. I’ve taken the liberty to use what suits my convenience and palette and by all means, please feel free to do the same here with my recipe — I personally … Read More »

POMEGRANATE MOLASSES

If you’ve been following along on Instagram, you will have noticed that this is my second batch of molasses in the past month. I had no complaints about the first batch except that it yielded a mere ¼ cup of molasses (I got up to a ½ cup thereabouts … Read More »

ROASTED RED PEPPER AND WALNUT PESTO

This recipe is part muhammara (roasted peppers + garlic + walnuts) and part pesto (basil + garlic + Parmesan). A few things that influenced my decision to go down this eclectic route – I wanted something that would keep for a while: seven large peppers would make a bigger batch … Read More »

BANANA OAT PANCAKES + BERRY COMPOTE

  Let’s face it, most recipes that substitute white flour with other options almost always turn out dodgy at best. At least for me they do. Processed-the-heck-out-of flour provides that aerated, light quality that its whole-wheat counterpart or other gluten-free options just cannot seem to compete with. Buckwheat tart shells, … Read More »

PLUM TORTE

This is a plum torte. The plum torte. Not my claim (actually now mine also), but here’s the backstory to its considerable fame. This recipe was originally submitted to the New York Times by Marion Burros in 1983. Every year since then—due to popular demand—the paper re-published the recipe in … Read More »

Latest
  • BONE BROTH

      I’ve always used the terms stock and broth interchangeably. It was only recently that I learned that while they both have some overlapping similarities and fall under the same premise of using meat, bones (or both), and water, herein lie their differences: stock is typically made with bones and contains … Read More »

  • MILLET BOWLS WITH SPICED LAMB AND AVOCADO

       As someone who’s negatively biased about any dish on the menu that has the word ‘bowl’ in it, this feels slightly hypocritical. Unless it’s soup..and they tell me they serve it in a bowl. Which would make sense. Because how else would you eat soup. I’m talking rice bowls, veggie … Read More »

  • 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 »

  • TUNA AND CORN SALAD + DIJON DRESSING

        A fresh head of lettuce is a thing of beauty. The iceberg is what my local grocer usually stocks—and this usually suits me just fine for all my salad and sandwich needs—but I was lucky to find some green leaf lettuce, red leaf, and romaine earlier this week. Also, snow … Read More… Read more »

  • 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 »

  • 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 »

  • SHAKSHUKA WITH ROASTED BANANA PEPPERS

       Back in Uni, eggs for dinner was a standard end-of-the-month staple (as was cereal, but let’s not go there.) Hard-boiled and tossed with dried oregano, salt, and pepper, and piled high on what Nigella calls ‘plastic’ bread – the cheapest kind you can find. Needless to say, I can never … Read More »

  • PRAWN & MANGO GINGER FRITTERS

      I’ve been really looking forward to sharing this recipe with you. It featured in the Diwali edition of Better Homes and Gardens, India last month along with some really innovative dishes from other bloggers. If you haven’t bought a copy yet, the last I checked, it’s still out on stands!… Read More »

  • 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 »

  • SOBA NOODLES + GRILLED PRAWNS + PEANUT BUTTER DRESSING

      I didn’t know what to call this recipe (as you may have noticed). I’ve seen it been called a salad before, but it somehow gives the impression that it is to be eaten alongside something else, a side dish. On the other hand, a noodle dish is almost always in … Read More »

  • HUNG YOGURT WITH ROASTED PLUMS & COCONUT

      Every time I have some extra yogurt that needs using up, hung yogurt is my go-to option. I know it’s something that takes a good few hours of ‘hanging’ time for most of the whey to seep out from it, but it’s a simple enough task to do before bedtime … Read More »

  • KERALAN BEEF FRY

    Completely unrelated to what this post is about but I just have to ask: have you guys heard of aquafaba? It’s the water that beans and legumes like chickpeas have been soaked and/or cooked in (what we end up throwing out), that, did you know, has the miraculous ability to … Read More »

  • LAMB RAGOUT WITH CAULIFLOWER MASH

    My favourite meat of all time is lamb. Having said that, it’s come as a bit of a surprise to me that this is my first lamb dish on here. WHAT. I don’t know how that happened. I made this ragout for Father’s Day a few days ago and had … Read More »

  • 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 »

  • 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 »