PRESERVED LEMONS

   I’d been buying preserved lemons from a store that grows organic lemons on their property. I’m not someone that only buys organic produce, but the concept of using the entire fruit—peel, rind, juice and all—made me want to try and get my hands on some pesticide-free ones for preserving. So … Read More »

MISO & COCONUT SOUP WITH SOBA NOODLES AND SILKEN TOFU

   I have a few soba noodle recipes in my repertoire that I cook a lot of and this is the newest, and lately, the most popular addition to that. The original idea was to make it semi-dry—like a pad thai consistency—but the flavours turned out too bold and not in … Read More »

TURKISH FRIED EGGS

   The idea of putting yogurt and eggs together may sound unconventional and even slightly eccentric. Yogurt plays an integral part of Turkish cuisine and is used liberally on everything sweet and savoury. It cools a dish down by reducing spice levels, adds acidity and creaminess, and in this case where … Read More »

PRAWN AND COCONUT CURRY

   There’s been a slight lull on the blog (and Instagram story-recipe) front at the moment, and it’s got as much to do with procrastination as it does with, hear me out, attempting to eat the same thing every day. For most of the week, I follow a specific “diet” –… Read More »

BRUSSELS SPROUTS WITH BACON, DIJON MUSTARD AND PARMESAN

     My love for Dijon mustard runs deep. It was never an acquired taste—I didn’t even know it fell under that category of foods—and I was sold from the first lick of the spoon. Sold to the point where we go through a minimum of one, sometimes two jars a month.… Read More »

BARLEY SALAD WITH GREEN MANGO & DRIED SHRIMP

     In the diverse world of whole grains, barley occupies a prime spot. Aside from its stellar, nutrient dense profile, it’s been regarded as one of the best foods to eat for women with PCOS (me) and for women prone to UTIs (also me). I can attest to its remedial … Read More »

MALABAR GOAT KURMA

   Before getting to the recipe maybe I should address the glaringly obvious question on your mind: goat?! In common parlance the term mutton is used to denote both sheep and goat meat. I’ll clarify. Mutton and lamb are the meat of domestic sheep. Goat meat is from, well, goats. Goat … Read More »

QUINOA WITH ROASTED VEGETABLES + HONEY MUSTARD DRESSING

   Salads that double up as main course are the best kinds of salads. Load it up with vegetables—fresh as well as roasted —lots of herbs and a punchy dressing and Bob’s your uncle, that’s a meal! Use any vegetables you have on hand: root veggies like potatoes, sweet potatoes, beets … Read More »

CINNAMON TOAST

   Cinnamon toast—just your everyday bread slathered with butter, cinnamon, and sugar and baked until crunchy, golden, and downright delicious. Since these toasts can be made in bulk, and in advance, they make for a really good breakfast option, an evening snack with coffee or tea, or for just about any … Read More »

SALTED CARAMEL PEANUT BUTTER

     First things first, you need a food processor or a high-powered blender to make peanut butter at home. By high-powered I mean a blender that continues to run at full speed without heating up and turning off every 45 seconds. Mine did. EVERY 45 seconds. So making this took about … Read More »

Latest
  • 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 »

  • MAPLE GRILLED NECTARINES & ALMOND-OAT CRUMB

    The stone fruit season might be long gone, but the last of these exotic (for Chennai at least!) nectarines still linger in the markets, so I’ve been making the most of them while I can. Although Chennai is not the first place you’d think of for stone fruits, I’ve been … Read More »

  • 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 »

  • 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 »

  • A SLIGHTLY UNORTHODOX MASALA CHAI

    My first instinct is always to reduce rather than to add. Masala chai as we know it has a whole array of spices – whole and ground – that makes up its base. My version here, has just three (two actually, since the third is fresh mint leaves). As with … Read More »

  • LABNEH WITH SUMAC, CHILLI, AND MINT

      Labneh is the easiest cheese you’ll ever make. Although called cheese, this Middle Eastern staple occupies the space somewhere between yogurt and cheese in the dairy spectrum. It is made very simply by straining yogurt in muslin overnight until all the whey water seeps out resulting in the most … Read More »

  • ROASTED GREEN TOMATO AND OLIVE TAPENADE

    If you think adding roasted or sun-dried tomatoes to a dish (if you’re anything like me, any dish) elevates it, try roasted green tomatoes. They’re next level. Green tomatoes that I’m referring to here are basically unripe tomatoes; not the variety that stays green upon ripening. So you can use … Read More »

  • EARL GREY AND ORANGE ICED TEA

      This Earl Grey and orange combination is a no-brainer; it just makes sense. You would typically find iced teas flavoured with lime or lemon to give it that hint of acidity—which technically makes it an Arnold Palmer: sweet tea with lemonade—but since Earl Grey has hints of bergamot in … Read More »

  • VEGETARIAN BORSCHT

    Ever since I made sauerkraut a few weeks ago, I’ve been thinking about using it in a borscht. I had my mind set on the more traditional beef version, but bad planning and an overload of beets languishing in the fridge made me go down the veg route. I was … Read More »

  • LOW-SUGAR PLUM JAM

    Little did I know that making a batch of jam was going to awaken my inner (largely dormant) nerd, but all this talk about jam-making and preserving has really piqued my interest. Without going into too much detail, here are the basics we need to determine before we set out: … Read More »

  • PEA AND PESTO SOUP

    Hundredth post on The blurry lime. Like, 100. One hundred. And I made soup to celebrate. I clearly haven’t figured this out yet. I realise that this pea and pesto soup is a far cry from being celebratory, but it’s so good I made it twice last week! And I’m … Read More »

  • HOMEMADE SAUERKRAUT

    You need two ingredients to make this sauerkraut. If you think that sounds ridiculous, let me tell you that one of those ingredients is salt. Salt and cabbage. Super ridiculous. Fermented foods excite me. The other day I was in the kitchen when I heard this strange buzzing sound. After … Read More »

  • ROASTED BEET & HORSE GRAM SALAD WITH FETA

    Horse gram is a lesser known variety of lentil that is used a lot in South India. Chock full of nutrients, I often use them in place of the more common green or brown lentils. I find that unlike other lentils, they hold their texture upon cooking; meaning, they are … Read More »

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    ZUCCHINI AND CORNMEAL WAFFLE SANDWICH (GLUTEN-FREE)

    I wrote this recipe for Better Homes and Gardens, India, for their ‘breadless sandwich’ challenge. It’s in their July issue if you want to grab a copy! I contemplated lettuce wraps, veggie stacks, and polenta muffins for the base but they aren’t really sandwiches, are they? The real challenge here … Read More »

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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 »