SALTED CARAMEL PEANUT BUTTER

     First things first, you need a food processor or a high-powered blender to make peanut butter at home. By high-powered I mean a blender that continues to run at full speed without heating up and turning off every 45 seconds. Mine did. EVERY 45 seconds. So making this took about … Read More »

HOMEMADE PANEER

  I love making paneer. It makes me feel very competent. It’s one of the easiest—if not, the easiest—cheeses to make which makes it doubly worth it. Simple enough: bring milk to the boil, add acid of some kind (lemon, lime, or vinegar) and let the curds … Read More »

BUTTERFLY PEA FLOWER TEA

    A few years ago, a friend and I did a short stint at a café in Auroville. A café that served wholesome food using local and seasonal ingredients. Popular on the menu were an array of fruit and flower concentrates (which we would serve with plain or soda water) : … Read More »

BOK CHOY WITH MISO & GINGER

   The first time I made this dish, I decided to keep the bok choy raw. And the sauce was more like a dressing – the ingredients added to a screw-top jar, shaken, and poured over. It was a bok choy salad of sorts. I knew it was a good pairing—ginger … Read More »

BONE BROTH

  I’ve always used the terms stock and broth interchangeably. It was only recently that I learned that while they both have some overlapping similarities and fall under the same premise of using meat, bones (or both), and water, herein lie their differences: stock is typically made with bones and contains … Read More »

MILLET BOWLS WITH SPICED LAMB AND AVOCADO

   As someone who’s negatively biased about any dish on the menu that has the word ‘bowl’ in it, this feels slightly hypocritical. Unless it’s soup..and they tell me they serve it in a bowl. Which would make sense. Because how else would you eat soup. I’m talking rice bowls, veggie … Read More »

3-INGREDIENT GRAPE JAM

   Making jam at home is easier than it is made out to be. I’d come across recipes in the past that went into detailed instructions about canning equipment and sterilizing jars..it completely threw me off. You don’t need any heavy-duty ‘canning equipment’ here, and I realized that sterilizing jars is … Read More »

TUNA AND CORN SALAD + DIJON DRESSING

    A fresh head of lettuce is a thing of beauty. The iceberg is what my local grocer usually stocks—and this usually suits me just fine for all my salad and sandwich needs—but I was lucky to find some green leaf lettuce, red leaf, and romaine earlier this week. Also, snow … Read More… Read more »

THAI CURRY PASTE

   Thai curry pastes usually fall into three main categories based on colour: red, yellow, and green. While the basic set of ingredients—shallots, ginger, garlic, galangal, coriander root, lemongrass, and shrimp paste—remains the same across all three, a few key variations give them their quintessential Thai flavour and colour. Green curry … Read More »

MATCHA AND COCONUT OATMEAL

   Matcha seems to fit right into the polarizing foods category – something that’s often described to have an acquired taste for; a love-it or hate-it kind of ingredient. It’s bitter, smells like freshly cut grass, and has the texture of corn flour. Doesn’t sound too appealing, does it? I know, … Read More »

Latest
  • WATERMELON, OLIVE AND FETA SALAD WITH BALSAMIC REDUCTION

    I think I enjoy taking pictures of the food that I cook a wee bit more than I enjoy cooking it. Oh no, did I just come on here and admit that? But here’s the thing – just because I love taking pictures of the food that I cook, more, … Read More »

  • SPAGHETTI ALL’ARRABBIATA aka Angry Pasta

    The first time I came across this dish, I thought it was some sort of an exotic Italian-Middle eastern fusion type thing. I think that shows in the way that I pronounce it as well..arrrrabiata. Any Italian reading this, please pardon my ignorance (if you’re still reading, you’ll be pleased … Read More »

  • STIR-FRIED RICE NOODLES WITH MINCED PORK AND BLACK BEAN

    Really not a lot to say about stir-fries that hasn’t been said before. Using a few pantry staples and whatever vegetables you have on hand, you can whip up something delicious in a matter of minutes. They come in handy especially when, say, you’ve been homebound for a week and … Read More »

  • HERB CRUSTED SEA BASS IN A TOMATO-CUMIN SAUCE

    When I moved to Chennai 9 months ago, I remember making a mental note of all the things to do here to fully experience the ‘big city life’. At the top of the list right under street shopping, was to check out its diverse food scene. Restaurants, old and new, … Read More »

  • Gambas al pil pil : CHILLI-GARLIC PRAWNS IN OLIVE OIL

    Hot summer days would mean a continuation of the salad theme. I’m not sure how and when exactly this switch happened, but it may have been something to do with my piqued interest after experiencing first-hand, the benefits of fresh and light lunch options. On an unrelated note, I bought … Read More »

  • BAKED STRAWBERRY CHEESECAKE

    Vanilla and strawberry have had a love affair for as long as I can remember. Look in the dessert section of any restaurant menu, recipe book, or café window, and you’ll see them canoodling joyously like little else matters. But who’s to disapprove? This relationship was meant to be. Cheesecakes … Read More »

  • GARLIC-SMEARED ROSEMARY ROAST CHICKEN

    The best part about doing a roast is that the leftovers can be reincarnated into multiple ways through the week – shredded into salads, sandwiches, quesadillas (kudos, Nigella), the bones used to make the best chicken broth..the list is endless. I recently stumbled upon a recipe that uses leftover chicken … Read More »

  • Twenty six

    I celebrated my birthday last week. The big 26. Why the big hype for that? When you have an unwavering feeling of 18-going-on-19 sustained over so many years – and when you’re actually one and a half times the age in your head – I guess that’s kind of a … Read More »

  • SPICY STIR-FRIED PRAWNS

    Chemmeen Ularthiyathu is the original name of this dish, but that’s the only hard part about this recipe; pronouncing it! I know I don’t have any Indian recipes on the blog – not yet anyway – so I thought it was high time I filled that void. This spicy prawn … Read More »

  • Cointreau-glazed orange bundt cake

    Today, we’re talking oranges and orange-flavoured liqueurs (again). We seem to have a bit of an unplanned theme going on here! In my post about Orangecello earlier this year, I’d talked about using liqueurs to spruce up a cake or a pudding. Here’s a go at that from … Read More »

  • VANILLA BEAN PANNA COTTA WITH PASSION FRUIT

    Panna cotta at this time of the year? You want to be hearing about hearty, comforting desserts and warmth-inducing drink recipes. Unfortunately, Chennai as we know it has a completely different season shift – hot, hotter, hottest. We are at the moment slowly but steadily gliding from the ‘hot’ to … Read More »

  • CHICKEN KHOW SUEY

    I can’t believe it’s taken me this long to tell you about this stunner of a dish. If you’ve already skimmed through the list of ingredients, I know what you’re thinking. I won’t lie, this recipe does call for quite a few elements and steps, but I guarantee that you … Read More »

  • ORANGE-SCENTED BUTTERMILK SCONES

    You know those important life-altering decisions that you take your time to ponder over? Like choosing your career path, moving to a new city, or getting married? I don’t think it’s normal that I say this, but I can handle those (We’re moving to Spain? Bring it on!) The ones … Read More »

  • BEER-BATTERED FISH WITH TARTARE SAUCE

    There are a lot of things that come to mind when I think of England. Tea houses. Knitting needles. Mind the gap. Dubstep. News agents. Chavs. Fish and chips. Black cabs. Quirky pub names (which I love, by the way – Bungalows and Bears?) James Bond. Chicken tikka (the irony … Read More »

  • ORANGECELLO

    I love the combination of orange and vodka. In this case, aesthetically, and taste wise. This is a spin on the traditional Limoncello, an Italian liqueur made using lemons and had as an after-meal digestivo. Orangecello has a very intense orange flavour and you’d be surprised at how much flavour … Read More »