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THAI CHICKEN SALAD

If you’re someone that makes curry pastes and the like in bulk, there’s a good chance you’re also looking to use them in as many different ways as possible. I make and squirrel away huge batches of pesto, pasta sauces, curry pastes etc. and to be honest, as much as … Read More »

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MUSHROOM MASALA

I fashioned my own little spiral-bound recipe book before I moved to Chennai, and this is one of the first recipes that I jotted down in it. Sounds simple enough, but just you try getting a generational recipe from your grandmum whose main units of measurement are ‘palmful’, ‘fistful’, a … Read More »

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THAI GREEN CURRY PASTE

I already have a recipe for Thai curry paste on here. It’s one where I’ve used red chillies for heat and borrowed from the yellow and green pastes in terms of spiceage to make a kind of a hybrid orange version. I personally prefer a Thai red curry to its … Read More »

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BURMESE-STYLE GUAVA SALAD

I like guavas alright, but if you saw my fruit basket you’d think that I have some kind of an obsession with them. I don’t know what it is, but I seem to always have a few knocking about the house. I prefer the pink-fleshed ones to the white, but … Read More »

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GRITS + CHICKPEAS & SMOKY VEGETABLES

Corn grits—albeit not a South Indian staple—are easily available in Chennai. They come packaged in a few different varieties in bigger stores and are also sold by the kilo, wrapped in newspaper, in smaller shops. They work as a great replacement for polenta, so if you’re someone that shells out … Read More »

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10-MINUTE GARLICKY BOK CHOY

  Adding a time duration to a recipe title is a bold move, and I’ll admit that it sometimes makes me very nervous. Sure, if I were making say, guac, I’d freely tack it on, but for something that involves multiple elements of stir-frying and mixing and chopping, I feel … Read More »

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LOW-SUGAR MACERATED PLUM JAM

I already have a recipe for plum jam on here, and while there’s absolutely nothing wrong with it and it’s one that I’ve been making for years, this is an updated version. (I will be taking down the other post). Is it just me or do you tweak your own … Read More »

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DOUBLE BEAN TUNA SALAD

I usually don’t hold back on posting recipes here that use ingredients like fish sauce and dried shrimp. They’re easy to get a hold of, inexpensive, and will last an age in your pantry. Basically ticks all my boxes. (Most grocery stores stock fish sauce and there’s a whole street … Read More »

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THAI CHAYOTE SALAD

Here’s a quick lowdown on this mysterious salad vegetable: chayote is a native Mexican plant and is a member of the squash family. (Chayote is called chow chow only in India; chayote seems to be the more commonly used name for it the world over).  I’m going to unabashedly give … Read More »

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BLUE CHEESE-YOGURT DRESSING

I’ve never been a fan of mayonnaise. In fact it’s only more recently that I’ve been able to tolerate it in small doses and in certain dishes. It’s entirely possible that my bias stems from this background, but as expected, the popular mayo-blue cheese combination is not for me. I … Read More »

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MEXICAN-STYLE POTATOES + BEAN CHILI

Okay so here’s the deal with this. I could eat beef chili for meals on end (and often do), so I’ve been on the lookout for a vegetarian-friendly version to make this dish work in our house. (Comparing a bean chili to a beef version does not add up in … Read More »

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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 »

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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 »

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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 »

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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 »