COCONUT THAI CURRY FRIED RICE

When you look up ‘Thai curry fried rice’ online, the only method you’ll find follows this basic outline: cook the curry paste in the wok with the veg and meat, add cooked rice and toss it all up. Basically a regular fried rice but with Thai curry paste stirred into … Read More »

CHICKEN AND BROCCOLI STIR-FRY

I should probably preface this recipe by saying that I’ve used chilli oil in this dish and I’m afraid it might be an integral component here. Since there are so few ingredients that go into it—oyster sauce, ginger, garlic, soy and chilli oil—I’m not sure it’ll … Read More »

CHILLI OIL

Chilli oil. Third batch in less than a month questions why I don’t have this up here yet. I’ve been meaning to make my own chilli oil for so long now, that when my friend posted her recipe a few weeks ago I took it as a sign and went … Read More »

OVEN-BAKED GOBI MANCHURIAN

My only real grief with gobi manchurian is that it’s fried. Not that I won’t eat it, it’s quite the opposite actually—I love it so much that I’ll eat it, and I’ll want to eat it every time I think about it. Oven-baking makes these a healthier option not to … Read More »

BEETROOT RAITHA WITH COCONUT

When I was photographing this raitha earlier today, my husband came into the room and said “I can’t believe you don’t have this one up yet.” I make this so often during the week, sometimes as a side that we eat alongside rice, and sometimes—I’m a weirdo if you didn’t … Read More »

SPINACH, PANEER & TOMATO PASTA BAKE

I called this an improv pasta bake when I posted it on Instagram a few days ago. That’s because I usually use this combination of sauces—the spinach and paneer sauce, and the tomato sauce—together but in different ways. I’ll explain that confusing statement: for example, I make these stuffed banana … Read More »

OVEN-ROASTED ELEPHANT FOOT YAM

I have recipes on here for oven-roasted sweet potato, taro, and now elephant foot yam. (Slowing inching closer to exhausting all the tuber options available to me.) Potatoes of course do very well in the oven: wedges, fries, baked potatoes, cubed and roasted, whole-roasted baby spuds – your … Read More »

SICHUAN-STYLE NOODLES

By a show of hands, how many of you have looked up a recipe online that ‘serves 4’ (most recipes are written to scale to 4), cooked it, and then realized that there is nowhere close to enough food to feed the 4 people sitting at your table? I’ve been … Read More »

KADHI WITH ‘UNCONSTRUCTED’ PAKORAS

Any recipe that has the word ‘deconstructed’ in it conjures up images of broken tart shells and food that has been meticulously and painstakingly cooked and then taken apart, or that’s been cooked as separate elements and then put together. I get it, and I’ve even tasted some dishes made … Read More »

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 »

Latest
  • 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 »

  • 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 »

  • 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 »