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OVEN-ROASTED ELEPHANT FOOT YAM

I have recipes on here for oven-roasted sweet potato, taro, and now elephant foot yam. (Slowing inching closer to exhausting all the tuber options available to me.) Potatoes of course do very well in the oven: wedges, fries, baked potatoes, cubed and roasted, whole-roasted baby spuds – your imagination is your only limitation. And even… Read more »

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ROASTED PEARS WITH BLUE CHEESE, WALNUTS & HONEY

Blue cheese, pears, walnuts and honey are a match made in heaven – that’s no revelation. But most recipes that combine these ingredients have other components alongside: lettuce or arugula in a salad, baked into a tart, sprinkled over pizzas, mounded atop crackers. They all taste great, I mean give me this combo in any… Read more »

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KOHLRABI AND APPLE SALAD

  Admittedly a boring photograph. In the (hypercritical) eyes of someone trying to make food look as good as it tastes, it falls short. Way short. A herb for contrast would’ve been great for this but nothing worked with the flavours here – mint, basil, coriander, parsley, nothing. My biggest food related pet peeve is… Read more »

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BAKED BEANS (USING BLACK-EYED BEANS)

Hate to break it to you, but baked beans are not baked and black-eyed peas are not peas. Baked beans are made on the stove-top with no baking or oven involved. The name came about because Heinz—one of the oldest and largest manufacturers of tinned baked beans—used to follow a method of filling cans with… Read more »

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OYSTER MUSHROOM PORIYAL

If oyster mushrooms are hard to come by where you live, button mushrooms are not a great substitute but they will still work. We find oyster mushrooms year round in Coimbatore but unfortunately not in Chennai, so I have, albeit begrudgingly, accepted the button mushroom as a half-decent substitute. As is the case with any… Read more »

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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. Just some casual food semantics… Read more »

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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 I was at boarding school… Read more »

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QUINOA WITH ROASTED VEGETABLES + HONEY MUSTARD DRESSING

   Salads that double up as main course are the best kinds of salads. Load it up with vegetables—fresh as well as roasted —lots of herbs and a punchy dressing and Bob’s your uncle, that’s a meal! Use any vegetables you have on hand: root veggies like potatoes, sweet potatoes, beets and carrots hold their… Read more »

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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 and miso—but the sauce… Read more »

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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 peas! SNOW PEAS…. Read more »

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PRAWN & MANGO GINGER FRITTERS

  I’ve been really looking forward to sharing this recipe with you. It featured in the Diwali edition of Better Homes and Gardens, India last month along with some really innovative dishes from other bloggers. If you haven’t bought a copy yet, the last I checked, it’s still out on stands! The addition of mango… Read more »

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SPICY HARISSA AND ROASTED VEGETABLE SOUP

  Soups are a great way of getting your veggies in. But you knew that already. But some soups, especially like this one here, can really pack it away. I make this at least once a week—albeit with different variations of vegetables and spices— bung them all on a tray, roast, blend, soup for days…. Read more »

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KERALAN BEEF FRY

Completely unrelated to what this post is about but I just have to ask: have you guys heard of aquafaba? It’s the water that beans and legumes like chickpeas have been soaked and/or cooked in (what we end up throwing out), that, did you know, has the miraculous ability to whip up into frothy peaks… Read more »

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VERMICELLI NOODLE SALAD

Having already shouted from the rooftops that this Thai salad tops my list of favourite things to eat, I think I’ve established that bold, zingy flavours are my thing. This vermicelli noodle version, although called a salad, was dinner last night (I know –  this is the fastest I’ve cooked, shot, and posted a recipe… Read more »