HOMEMADE RASPBERRY FLAVOURED YOGURT WITH CHIA SEEDS

   Until three years ago, I didn’t know how to make yogurt at home. What seems like a basic enough task now evaded me for a long time. I pulled out all the tricks and hacks I found on the internet from measuring exact temperatures using a food thermometer to setting … Read More »

CHICKEN TERIYAKI

   This might be the most requested recipe from my Instagram story (and also the most ad-libbed recipe on there, making the measuring process ridiculously hard). Disclaimer: I’ve written the measurements to the best of my ability and to what suits my palate, but you will still have to taste and … Read More »

EGG AND SILKEN TOFU FRIED RICE

   If sticky-rice fried rice is something you enjoy eating, then this might be the recipe for you (fyi, and achieved without using sticky rice). Silken tofu is broken up into small curds—resembling scrambled eggs—and when tossed with the rice, gives it the most desirable soft-set consistency. The tofu completely disintegrates … Read More »

ROASTED BEET, CUMIN AND CHIA LASSI

   I started my previous post by saying that I don’t do many breakfast foods on here, and here I am now with another one. This is inadvertently becoming a new trend.  Lassi is strictly speaking not a breakfast food, but fruit lassi, yogurt-smoothie—really, what’s the difference? I make the mango … Read More »

COCONUT QUINOA PORRIDGE WITH CARAMELIZED BANANAS

   I don’t do a lot of breakfast foods on here and that’s primarily because breakfast for me usually consists of scrambled eggs, a whey shake and a banana. I have however started incorporating more millets and whole grains into my diet, and the easiest way to do this I’ve found, … Read More »

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 »

Latest
  • 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 »

  • 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 »

  • CHERRY CRISP WITH CRÈME ANGLAISE (GLUTEN-FREE)

      I think I may have done my fair bit of preaching about using ground almonds in desserts to replace flour. Not just from the health point of view, no, but for the texture and nuttiness that you get from the ground up nuts. I buy them in bulk, make big … Read More »

  • MEXICAN STUFFED PEPPERS

    Leafing through my untidy pile of scribbled notes and ingredient lists, I chanced upon a tattered piece of paper from when I was travelling in Turkey. It said ‘dolmas’ (stuffed grape leaves) on the top, and ‘rice, beef, garlic, sumac, raisins, and tomato paste’ jotted below. Not a recipe by … Read More »

  • LEMON CURD CAKE

    The lip-puckering tartness of lemon curd never fails to excite me. Be it in a tart, dolloped over pavlova, or in a parfait like this one I made a while ago, if there’s a dessert with it on the menu, that’s invariably what I’d end up ordering. Some like their … Read More »

  • 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 »

  • THAI GREEN MANGO SALAD (SOM TUM MAMUANG)

    If I had to pick one favourite salad, I think this would be it (with Caesar coming in a close second). When my mom and I were travelling in Bangkok and Pattaya many years ago, we ate Som tam (raw papaya salad) in almost every street-food stall that we went … Read More »

  • 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 »

  • 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 »

  • 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 »

  • 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 »