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VERSATILE RED PEPPER & TOMATO CASHEW SAUCE

This is (an inadvertently vegan) roasted red pepper and tomato sauce that uses cashews for creaminess in lieu of cheese, cream, or other forms of dairy. It’s very versatile and can be used as a pasta sauce, pizza sauce, chip dip, spread, or even as the base in baked dishes (eggplant involtini coming next). Basically… Read more »

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CHIPOTLE BLACK BEAN SLOPPY JOES

Sloppy joes and burgers. Although both use meat, vegetables, beans or a combination as their base and both are served on buns, their similarities end there. Sloppy joes are cooked in a sauce—the consistency is that of a thick bolognese—while burgers are formed into patties. Burger patties usually rely on binding agents like eggs and… Read more »

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ROASTED BEETS & PUMPKIN WITH CASHEW SOUR CREAM

I always need to have beets in stock. I don’t know if this mindset came about after the lockdown or what, but I feel reassured knowing that I have a few kilos of them in the fridge. This sentiment doesn’t apply to carrots and potatoes which, realistically speaking are more versatile ‘basic’ vegetables. It’s reserved… Read more »

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OVEN-ROASTED PLANTAINS

More oven-roasted veg! Plantains this time but I also have an oven-roasted taro on here, and have already tackled the elephant in the room. Basically covering all my bases—and tubers—with this fool-proof method of cooking them. Taro is my personal favourite in this category of starchy veg but they are admittedly fiddly. They need to… Read more »

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STOVETOP RATATOUILLE WITH PUMPKIN

Here’s how I decide what to cook: I shop for things that are fresh in the store/market, and then rack my brain to find different ways to use them up. More prosaic than you might have thought, but that’s the truth of it (or at least most of the time). Sure, I meal plan and… Read more »

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HARISSA PASTE

I think it’s high time I put this harissa recipe out there since it’s all I’ve been on about since last week. We ate it in and on everything from paneer köfte wraps, to roast chicken, and.. the pièce de résistance: an Ottolenghi inspired flame-roasted aubergine and whipped paneer dish which might possibly be the… Read more »

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KOREAN CUCUMBER SALAD

Disclaimer: I’ve used regular Indian chilli powder in this recipe, and not gochugaru, the traditionally used Korean chilli flakes. I’ve done my fair share of sourcing gochugaru in the past, but have since realized that the few Korean dishes that I cook and use them in actually work well with our more ubiquitous Indian variant…. Read more »

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SOBA NOODLES WITH ROASTED TERIYAKI MUSHROOMS & BOK CHOY

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 »

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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 very rough translation of 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 green counterpart, but that’s not… 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 to be honest, that’s got… 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 the added pressure to make… 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 recipes more than you try… Read more »

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ROASTED TOMATO & VEGETABLE PASTA SAUCE

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 »

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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 for it. So easy to… Read more »