I love a good teriyaki sauce provided it’s not too cloyingly sweet. Which, unfortunately, always seems to be the case with most dishes/recipes associated with the name. So although I say teriyaki here, you’ll find that it doesn’t really have that same sweetness that you might expect from it. All the same flavours, only, not… Read more »
I’m back with *another* French toast recipe. No surprises there but it’s a savoury one this time! The title is a mouthful but there’s no other way to describe what this is: you sandwich melty cheese between two slices of bread, dip in a Dijon-spiked egg mixture and cook over a low flame for the… Read more »
I’m on a mission to 1) sneak spinach into everything. 2) take my spinach+chilli+cheese combo and apply it to as many variations as I can possibly think up. Cheese in question for said combo is usually paneer, but this is a slightly different take on it. I say ‘sneak’, but we actually love spinach. But… Read more »
The main idea and concept for this dish comes from my aunt. It’s her adaptation of the Mexican classic – Chile Rellenos. In typical Rellenos fashion, her version uses only cheese in the filling (no spinach). After stuffing the peppers, she batter-fries them in an egg white-flour mixture before dousing in tomato sauce. Traditionally they’d… Read more »
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 ₹₹₹ for that expensive stuff… Read more »
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 dedicated to dried fish in… Read more »
This is unlike any pasta sauce you may have made before. For starters, there’s no pan involved for the sauce itself; you will of course be cooking your pasta in a pan (yet to come up with a nifty trick to dispense with that step, but we’ll get there). Hate to sound like a broken… Read more »
I don’t have many breakfast dishes on here but that makes sense since breakfast most mornings is porridge and fruit. Every now and then I like a bit of Sunday indulgence though – pretty much all the breakfast dishes on here are as a result of that. The fact that I can recite every Nigella… Read more »
It’s pretty incredible that what is essentially a shallow-fried vegetable disc takes on so many different forms: pancakes, latkes, fritters, hash browns, cutlets, boxties, patties. And this is just me naming a few off the top of my head. It gets a bit mind boggling especially when within each of those broad categories, there are… Read more »
I saw Nadiya Hussain make her version of what she calls ‘blender beetroot pasta’ on her new show on Netflix, and I was immediately taken by its simplicity, accessibility of ingredients, and if you know me—this gorgeous colour! She uses cooked beetroot, garlic, chilli, lemon juice and dill in her recipe, and I realize now… Read more »
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 my head. This is clearly… Read more »
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 it. Not that there’s anything… Read more »
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 taste the same without it. I’ve made this dish… Read more »
I called this an improv pasta bake when I posted it on Instagram a few days ago. That’s because I usually use this combination of sauces—the spinach and paneer sauce, and the tomato sauce—together but in different ways. I’ll explain that confusing statement: for example, I make these stuffed banana peppers where you roast banana… Read more »
By a show of hands, how many of you have looked up a recipe online that ‘serves 4’ (most recipes are written to scale to 4), cooked it, and then realized that there is nowhere close to enough food to feed the 4 people sitting at your table? I’ve been burned by this a few… Read more »
