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 »

VEGETABLE STOCK FROM KITCHEN SCRAPS

I don’t know if you can tell that I’m quite big on this nose-to-tail / root-to-shoot (?) concept of cooking. Not only is it a great way to reduce waste in the kitchen (and save money), but it also forces me to be creative; think outside the box and utilize … Read More »

PRESERVED LEMON MARINADE

I try to refrain from using words like ‘best’ and ‘favourite’ to describe recipes. But that’s exactly what happened here, and I’ve had to delete two entire paragraphs lest I sound like a used-car salesman. Not a good place to start. Preserved lemons have been making an appearance in a … Read More »

OVEN-ROASTED TARO

Taro/taro root or colocasia as it’s sometimes called is a starchy vegetable of the taro plant. Native to India and South-East Asia, taro also forms a staple in diets in Hawaii, the Caribbean and Africa. Taro ‘root’ is actually the corm—swollen underground stem—of the plant, so technically not a root. … Read More »

VEGAN PESTO

I’m not one for veganizing foods unless I’m cooking for someone who’s lactose intolerant or doesn’t like dairy (happy to report that I haven’t met anyone that falls in the latter category). Having said that, I do however try and reduce my dairy intake for a couple of reasons. One, … Read More »

BRUSSELS SPROUTS PORIYAL

Brussels sprouts in a South-Indian style recipe might sound terribly inauthentic. It is, and it’s probably why it comes as a surprise to most people when I tell them about this poriyal (as well as ones using oyster mushrooms, broccoli and lettuce). Growing up though, this was pretty normal. When … Read More »

BASIC CHINESE CHICKEN STOCK

   When it comes to stock-making, there are no real rules. (I would argue that there are no real rules to cooking in general, but I’ll hold off on that one for now). Depending on whether you’re making a Western style of stock or an Asian one, the ingredients will vary … Read More »

Latest
  • 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 »

  • BOURBON NECTARINE COBBLER

    The otherwise evasive stone-fruit is still making a regular appearance here on the blog as you can see. I’ve been meaning to make a peach cobbler for the longest time now, and I still haven’t gotten down to it. Here’s one that’s just as delicious though, using its non-fuzzy counterpart, … Read More »

  • MANGO & CARDAMOM LASSI

    If you’re looking for a super quick, super easy drink/snack, you’ve come to the right place. I’ve been on a mango binge ever since the season started, but most often than not, I end up eating them as is – peeling the skin back and diving straight in. Back home … Read More »

  • PEACH YOGURT CAKE

    Right around this time a year ago, I got back from my amazing trip to Turkey. Thanks to the booking website that we used, I still get very prompt reminders of my itinerary in my inbox : 361 days ago, you boarded a flight from Antalya; 363 days ago, … Read More »

  • KALE, CUCUMBER & COCONUT WATER SMOOTHIE

    “The chill of a moderate frost or light snow improves the flavour of kale” states a popular website that I follow for advice on growing and caring for plants. However, as someone living in Chennai, I don’t think I could ever say that Kale is ‘in season’. It’s the peak … Read More »

  • BASIC TOMATO SAUCE

    I may have inadvertently picked the perfect time to tell you about this recipe. It’s the beginning of the week and having this sauce on hand means that you can cruise through those weekday suppers like it ain’t no thing. We go through two jars of this stuff every week … Read More »