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
  • 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?

  • 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 »

  • EASY HOMEMADE KIMCHI

    My dad loves kimchi. The Chinese restaurant we used to frequent in Coimbatore used to serve sliced cabbage (not Napa, the regular variety) tossed with chili powder with some garlic and ginger I think, and serve it as a condiment at the table. Every single time we went there, we’d … Read More »

  • 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 »

  • 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 »

  • 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 »

  • 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 »

  • 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 »

  • SAMBAL OELEK ROASTED CHICKEN

    Sambal oelek or ulek as it is sometimes known, is a Southeast Asian spice paste that mainly comprises red chillies, salt and vinegar. Sometimes you’ll also find variations that are flavoured with shrimp paste, garlic, ginger, onions and fish sauce. Traditionally made using a mortar and pestle (that’s also how … Read More »

  • 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 »

  • SPICY FRIED CALAMARI

    There are two kinds of people in the world – people who love love love fried calamari, and those who are allergic to it and thus unfortunately cannot eat it. There is no hate in the equation, sorry. Safe to say that I’ve never met anyone who doesn’t like it, … Read More »

  • BASIL AND ALMOND PESTO

    Making pesto at home might quite possibly be the simplest DIY kitchen activity like, ever. This is a late realization however, since I’d found a good, organic variant in the shops and I was happy with it. I had an abundance of basil in my garden last week, and I … Read More »

  • MUSK MELON & STRAWBERRY SMOOTHIE

    I’m almost embarrassed by how outrageously simple this recipe is. If you can even call it a recipe, that is. I’m not much of a ‘juicer’ in the modern sense that the concept seems to have taken on; I eat too. While I don’t condone this detox/diet approach to this … Read More »

  • ORANGE AND ALMOND CAKE

    I recently came across a video of Nigella Lawson making a clementine cake. The first step involved boiling the fruit for two hours and then blending it to make a purée; skin and all. It just made sense. I’ve made an orange cake before using just the zest, and so … Read More »

  • THE CLASSIC ARNOLD PALMER

    Arnold Palmer is revered as a legend in the golfing world and has gone down as one of the greatest players in the game’s history. I had heard of the guy. Did I know that there was a drink called Arnold Palmer that is the genius combination of iced tea … Read More »