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
  • Banana bread

    I know it’s starting to look like a blog revolving around bananas around here. Stuffed banana peppers two weeks ago, and now it’s banana bread. I seem to be going bananas with this stuff! I know, not very ap-peeling and maybe we should split from this unplanned theme, but it’s … Read More »

  • Stuffed banana peppers with tomato sauce

    When I started blogging, I seriously had no idea what would come out of it. I just knew that I really liked to cook, especially for my husband who, as it turns out, solely blames me for his having gained 7 kilos within 6 months of our marriage! And if … Read More »

  • Spaghetti with roasted red pepper & cream sauce

    Roasting peppers is something that we don’t do often enough. The tender smoky flesh inside all that charred blackness is the heart of this dish, literally and metaphorically speaking. This simple pasta dish has it all – it’s wholesome, not entirely different from what makes it comforting, and makes for … Read More »

  • Mixed tomato salad with pesto

    This recipe (and a blog update) has been long overdue. But I think I may have found the perfect way to end this lengthy hiatus – a quick and easy tomato salad with a vibrant pesto dressing. Just wanted to subtly also point out that ALL THE TOMATOES WERE GROWN … Read More »

  • Black bean, egg and mushroom fried rice

    Chinese black bean has been all the rage in our household for a while now. Known as Douchi in Chinese, they are essentially black soy beans that are heavily salted and fermented and used extensively to flavour everything from stir-fried vegetables and meats, eggs, to rice dishes. These little umami-laden … Read More »

  • South-Indian chicken soup

    This is my great-grandmother’s recipe. I think it was passed down to her from her mother or grandmother, but this is how far back I’ve been able to trace it. When a recipe dates back almost 120 years, you know it’s special. The sense of nostalgia and comfort that this … Read More »

  • Chorizo, spinach & tomato frittata

    Anything that is meant to be set just right “with a slight wobble to it” intimidates me. Cheesecake, crème caramel, quiche, custard pies..I fear you. The first recipe that I came across for a frittata looked pretty simple to follow, ingredients accessible, but the oven timings “varying widely” bit really … Read More »

  • Moroccan spiced carrots with harissa, cumin & maple syrup

    Harissa is a North-African spice paste that blows my mind (and mouth) on many different levels. Roasted peppers, chillies, coriander, garlic and spices form its base, and this fiery blend is used extensively to flavour meats, soups, stews, and couscous, apart from being used as a condiment in dips etc. … Read More »

  • Balsamic-roasted Brussels sprouts

    I have kale growing in my little terrace garden. When you look up information on plants that can handle humidity and soaring temperatures in tropical climates, kale is definitely one that wouldn’t feature anywhere on that list. I wouldn’t go so far as to say my plants are in the … Read More »

  • Lotus stem with chilli and honey

    I have this really annoying habit. I like to peer into other people’s shopping baskets to see what they’ve bought, and try and figure out what they might end up doing with it. I mean, I think you really can tell a lot about a person by what’s in their … Read More »

  • Sticky toffee pudding

    I agree that this may not be the prettiest looking pudding out there, but I assure you that what it lacks in aesthetic appeal is more than compensated for in taste. Now that we are on this topic, I have a question – how on earth do you make something … Read More »

  • Chicken quesadillas

    While you see some simple, regular chicken quesadillas here, what I see is a Mexican – Portuguese twist on what was supposed to be just simple, regular quesadillas. I mean, I’ve been planning to make them for so long now, I even had it all planned out for dinner next … Read More »

  • Cajun-roasted sweet potato fries

    This is completely different – fries, but ones with the most desirable culmination of sweet and savoury. I hope I haven’t lost you yet, ‘cause these..these are so good. I love sweet potatoes. As you might’ve guessed from my earlier posts, I go a little cuckoo in the head with … Read More »

  • Zucchini Kimchi

    A lot of Chinese restaurants in India serve Kimchi as a condiment. That tastes like Indian pickle. Tossed with chilli powder and salt (and sometimes spices. eek). Having said that though, I do always end up mindlessly munching my way down half a bowl of the stuff whilst contemplating what … Read More »

  • Honeydew melon & cucumber gazpacho

    Who goes and puts honeydew melon in a soup, right? Sounds bizarre. If you feel the same way, I wouldn’t blame you. But..I like bizarre. And this gazpacho is kind of just that. I’ve tried very hard to visually capture the exact texture of this soup, but I’m not sure … Read More »