KOHLRABI AND APPLE SALAD

  Admittedly a boring photograph. In the (hypercritical) eyes of someone trying to make food look as good as it tastes, it falls short. Way short. A herb for contrast would’ve been great for this but nothing worked with the flavours here – mint, basil, coriander, parsley, nothing. My biggest … Read More »

BAKED BEANS (USING BLACK-EYED BEANS)

Hate to break it to you, but baked beans are not baked and black-eyed peas are not peas. Baked beans are made on the stove-top with no baking or oven involved. The name came about because Heinz—one of the oldest and largest manufacturers of tinned baked beans—used to follow a … Read More »

OYSTER MUSHROOM PORIYAL

If oyster mushrooms are hard to come by where you live, button mushrooms are not a great substitute but they will still work. We find oyster mushrooms year round in Coimbatore but unfortunately not in Chennai, so I have, albeit begrudgingly, accepted the button mushroom as a half-decent substitute. As … Read More »

PEANUT, SESAME & COCONUT BALLS WITH JAGGERY

These peanut balls teetered precariously on the edge of turning into peanut butter but the desiccated coconut salvaged them. Not that peanut butter could ever be a bad thing, but I had my mind set on these. Peanuts, when blended, will eventually become peanut butter. These balls follow the same … Read More »

COCONUT FLOUR FROM LEFTOVER PULP

This is a satisfying process: collecting enough coconut pulp—the bi-product or ‘waste’ from squeezing out coconut milk—drying it out (in the sun, no less) and blending it up to make your own flour! I don’t know about you but this is as up my alley as it gets. (Also another … Read More »

HOMEMADE GHEE

Contrary to popular belief, ghee is not clarified butter. Let me clarify. Bad puns aside, here’s what I’ve learned about this: butter, unlike oils, is not 100% fat. It is—in an approximate sense since you would have to factor in the quality of your butter—about 80 – 90% fat and … Read More »

RAGI KOOZH (FERMENTED FINGER MILLET AND RICE PORRIDGE)

Finger millet (ragi) porridge has an infamous reputation for being dull, bland, and—especially if you went to my boarding school—a stodgy mass that you’d be forced to eat at breakfast every morning. Although I could always tolerate it, it definitely was not something that I particularly enjoyed eating. Fast forward … Read More »

ASIAN BEEF BURGERS

Sweet and spicy Asian beef burgers? Spicy, sticky Asian beef burgers? Asian beef burgers with a sticky sauce? I basically considered all the possible permutations before settling on ‘Asian beef burgers’. This minimalism thing works for me in completely disjointed ways. I have a confession. I don’t post recipes on … Read More »

COCONUT AND MANGO CHIA PUDDING

We eat eggs for breakfast every single day of the week, which as much as I like, is a bit of a shame because breakfast foods are the most fun to cook in my opinion (albeit not on a busy weekday morning). To get around this, a slightly more elaborate … Read More »

GRANOLA BARS

I know. The world doesn’t need another recipe for granola bars. But I’m here to throw out some ideas and variations to the ones that you normally make, maybe change things up a bit? Specifically this part: dates. Dates are a common enough addition to granola bars for sweetness, but … Read More »

Latest
  • 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 »

  • 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 »