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TURKISH STUFFED AUBERGINES (IMAM BAYILDI)

Posted May 14 by Kirthana Kumar

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LABNEH WITH SUMAC, CHILLI, AND MINT

Posted September 5 by Kirthana Kumar

Recent posts

  • CANDIED WALNUTS WITH JAGGERY
  • SWEET & SPICY TOFU
  • PUMPKIN, FIG & KALE SALAD
  • POTATO NACHOS
  • VEG-FORWARD JAPCHAE

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Kirthana Kumar

theblurrylime
Chicken lollipops, a.k.a. drums of heaven. Modesty Chicken lollipops, a.k.a. drums of heaven. Modesty clearly wasn’t on the menu when they came up with that name.
Candied walnuts with jaggery | My son and I often Candied walnuts with jaggery | My son and I often make these as part of birthday gifts to give out. They’re quick to pull together, fun to make, and always appreciated. Pile them into a glass jar, tie on a bit of ribbon or twine, and you’ve got a simple, thoughtful gift that feels personal without any of the fuss. Fifteen minutes, one pan, a little attention, and you’re done. No syrup-thread drama, no complicated steps, just quick, crunchy proof that homemade doesn’t have to be hard. I usually make candied nuts with sugar, but jaggery gives them an earthy, molasses-y sweetness that’s deeper and more rounded. A pinch of salt and a little chilli adds a sweet-salty kick, all in one bite. I eat them straight from the jar, toss into salads for that crunchy contrast, or sprinkle over breakfast bowls for a little unexpected sweetness and texture. Recipe is linked
My parents’ garden - somewhere between potted pl My parents’ garden - somewhere between potted plants and full-on Amazonian rainforest.
There are a few tofu dishes that I go back to on r There are a few tofu dishes that I go back to on repeat, and this sweet and spicy version is one of them. It pretends to be complicated, but it’s really just me, a frying pan, and a couple of bottles from the fridge door. Twenty minutes and you’ve got crisp, golden cubes in a sauce that’s sticky enough to make you wonder why you ever put up with soggy tofu. Recipe is linked
Pumpkin, Fig & Kale Salad | There are salads that Pumpkin, Fig & Kale Salad | There are salads that feel like afterthoughts – a little something green pushed to the side of the plate. And then there are salads that demand attention, the kind that get eaten first and remembered last. This one is firmly in the latter camp. Sweet roasted pumpkin, jammy figs, and salty little nuggets of feta, all tangled up with kale that’s been softened just enough to lose its toughness but still hold its bite (the trick? A quick blanch and rinse). And because I can never resist a little drama, there are candied walnuts. Sticky with maple and raisins, and with just a whisper of chilli to keep things interesting. If you’re making it ahead (which I often do), keep the veg and dressing separate until you’re ready to serve so it doesn’t get soggy. Everything else holds up well. And the walnuts? The kind of snack you’ll want to double, just so you have extras lying around. Recipe is linked
Six yards of commitment. Six yards of commitment.
POTATO NACHOS! I know what you’re thinking: thos POTATO NACHOS! I know what you’re thinking: those aren’t nachos. But hear me out. I’ve been leaning into potatoes a lot more lately. As a carb, they’re wildly underrated. I love the idea of using them in place of rice or wheat, which is how this slightly chaotic, very satisfying plate of potato nachos came to be. They’re made with thinly sliced potatoes, roasted in the oven until they get chip-adjacent. Not quite crisps, not quite fries, but sturdy enough to carry a chipotle bean sauce, fresh salsa, melted cheddar, and blobs of guacamole without collapsing under pressure. Honestly, they do a fabulous job of standing in for tortilla chips. But really, it’s just a small celebration of the humble potato showing up for you in the best way possible. Call them nachos. Call them potato skins. Call them what you want. But just make them. Recipe is linked
You know what they say about mum strength, right? You know what they say about mum strength, right? I’ll be ready when that truck needs lifting.
Japchae is one of those dishes that has no busines Japchae is one of those dishes that has no business being as good as it is—slippery glass noodles (dangmyeon) tangled with veg, and a savoury-sweet sauce that hits every corner of your palate. The ratio of vegetables to noodles here skews heavily towards the veg. It’s a personal preference. I like every bite to be packed with colour and crunch, rather than having the noodles dominate. But if you’re a noodle maximalist, feel free to scale up the dangmyeon and make it yours. The sauce is a perfect storm of soy, sugar, sesame seeds and oil, stock cubes, and garlic. Sweet, salty, and nutty, it’s like a hug and a slap in the face at the same time (in the way all good food should be). Recipe is linked
Bananas are berries. Strawberries aren’t. Pullin Bananas are berries. Strawberries aren’t. Pulling 10 kilos through this botanical drama.
12 years of being married to the sharpest mind and 12 years of being married to the sharpest mind and the biggest heart in the room 🎯
Not so little anymore, but always my tiny hurrican Not so little anymore, but always my tiny hurricane of joy who delivers zingers like this: Knock knock Who’s there? Europe Europe who? No, you’re a poo. Parenting is humbling. And hilarious. Four years of growing alongside someone who sees the world sideways, upside down, and somehow more clearly than me 🧡
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