ORANGE CHICKEN SALAD

This is exactly what you think it is: Asian-style orange chicken, but served without the rice and instead fashioned into a scrummy salad. I air fried the chicken here, but you could just as easily get similar results (albeit with a bit more oil) with baking or pan-frying them.  Coat the chicken pieces (I like… Read more »

KIMCHI, TOFU & NORI FRIED RICE

I’ve been writing on here for more than 9 years now. Many things have changed and evolved along the way—priorities, methodologies, ideas—but one thing remains intact: I still forget to cook my rice. Just thought I’d point out that some things are still familiar around here. (A nifty trick – once the rice is cooked… Read more »

CHICKEN OATMEAL CONGEE

Eating a hot breakfast is a rarity in my world. It’s usually a cup of coffee and a banana (with a protein shake in hand) before I rush out the door with my toddler in tow. We do find time to make it a family affair on the weekends though, and for that I’m grateful…. Read more »

DATE BARK

Date barks are all the rage right now. It first made an appearance in a viral tiktok video (I think?) and soon started making its rounds on every food platform known to humankind. I saw it and instantly knew I had to try it. Some recipes are like that; you just know they’re going to… Read more »

CARAMELISED APPLE SALAD

Have some salad leaves wilting in the fridge? Here’s a good recipe to use it for. Don’t have salad leaves wilting in the fridge? Maybe buy some to try this recipe then? My solidly convincing arguments aside, this salad is so delicious and takes 15 mins from start (washing your lettuce) to finish (forking it… Read more »

PUMPKIN HUMMUS + SPICED BUTTER

  Pumpkin hummus. The usual crew: chickpeas, sesame (I use seeds; not store-bought tahini), lemon juice.  To dial up the natural sweetness of the pumpkin, we roast it in the oven until soft and yielding. Halve a whole head of garlic, wrap in foil, and add to the roasting tray along with the pumpkin. Once… Read more »

AIR FRYER PANKO FISH + MANGO SALSA

And as if on cue, I’m back with another seasonal mango recipe at the tail-end of mango season, when all you see on grocery shelves are varieties that are too sour to eat or popular ones past their prime. Which admittedly, is kind of the whole point of this dish. In an effort to prolong… Read more »

CHILLI OIL BROCCOLI & GREEN BEANS

When things are quiet around here it’s usually one of two things: I’m eating the same thing on repeat, or my 35-year-old body is giving out with toddler sleep regressions. Thankfully it’s the former this time around.  This is an easy side to make and it features heavily in our meal rotations. Even easier if… Read more »

PUMPKIN & FETA ORZO

I’m a creature of habit when it comes to pastas. I don’t do many meat versions either. (A vegetarian husband requires that my meat component is always on the side, and never in the pasta itself.) To make it into our regular meal rotations I make sure my pasta dishes follow these general rules. 1)… Read more »

BLUEBERRY & CHIA FILLED CHOCOLATES

I can count with one hand the number of times I’ve made a baked dessert this year. I don’t particularly enjoy tasks that involve precise measurements and temps (I find it counterintuitive to go down this path when I use cooking as a de-stress mechanism). Bunging things into a pan is my jam. This recipe… Read more »

Latest
  • MISO & COCONUT SOUP WITH SOBA NOODLES AND SILKEN TOFU

       I have a few soba noodle recipes in my repertoire that I cook a lot of and this is the newest, and lately, the most popular addition to that. The original idea was to make it semi-dry—like a pad thai consistency—but the flavours turned out too bold and not in a good way. The… Read more »

  • TURKISH FRIED EGGS

       The idea of putting yogurt and eggs together may sound unconventional and even slightly eccentric. Yogurt plays an integral part of Turkish cuisine and is used liberally on everything sweet and savoury. It cools a dish down by reducing spice levels, adds acidity and creaminess, and in this case where the yogurt is cold… Read more »

  • PRAWN AND COCONUT CURRY

       There’s been a slight lull on the blog (and Instagram story-recipe) front at the moment, and it’s got as much to do with procrastination as it does with, hear me out, attempting to eat the same thing every day. For most of the week, I follow a specific “diet” – not a weight loss… Read more »

  • BRUSSELS SPROUTS WITH BACON, DIJON MUSTARD AND PARMESAN

         My love for Dijon mustard runs deep. It was never an acquired taste—I didn’t even know it fell under that category of foods—and I was sold from the first lick of the spoon. Sold to the point where we go through a minimum of one, sometimes two jars a month.      Brussels sprouts on… Read more »

  • BARLEY SALAD WITH GREEN MANGO & DRIED SHRIMP

         In the diverse world of whole grains, barley occupies a prime spot. Aside from its stellar, nutrient dense profile, it’s been regarded as one of the best foods to eat for women with PCOS (me) and for women prone to UTIs (also me). I can attest to its remedial benefits from personal experience…. Read more »

  • MALABAR GOAT KURMA

       Before getting to the recipe maybe I should address the glaringly obvious question on your mind: goat?! In common parlance the term mutton is used to denote both sheep and goat meat. I’ll clarify. Mutton and lamb are the meat of domestic sheep. Goat meat is from, well, goats. Goat and sheep are completely… Read more »

  • 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 »

  • CINNAMON TOAST

       Cinnamon toast—just your everyday bread slathered with butter, cinnamon, and sugar and baked until crunchy, golden, and downright delicious. Since these toasts can be made in bulk, and in advance, they make for a really good breakfast option, an evening snack with coffee or tea, or for just about any time of the day,… Read more »

  • SALTED CARAMEL PEANUT BUTTER

         First things first, you need a food processor or a high-powered blender to make peanut butter at home. By high-powered I mean a blender that continues to run at full speed without heating up and turning off every 45 seconds. Mine did. EVERY 45 seconds. So making this took about fifteen minutes start to… Read more »

  • HOMEMADE PANEER

      I love making paneer. It makes me feel very competent. It’s one of the easiest—if not, the easiest—cheeses to make which makes it doubly worth it. Simple enough: bring milk to the boil, add acid of some kind (lemon, yogurt or vinegar) and let the curds separate from the whey. Strain in a cheesecloth,… Read more »

  • BUTTERFLY PEA FLOWER TEA

        A few years ago, a friend and I did a short stint at a café in Auroville. A café that served wholesome food using local and seasonal ingredients. Popular on the menu were an array of fruit and flower concentrates (which we would serve with plain or soda water) : sarsaparilla, hibiscus, kumquat, ginger, and… Read more »

  • 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 »

  • BONE BROTH

      I’ve always used the terms stock and broth interchangeably. It was only recently that I learned that while they both have some overlapping similarities and fall under the same premise of using meat, bones (or both), and water, herein lie their differences: stock is typically made with bones and contains a very small amount,… Read more »

  • MILLET BOWLS WITH SPICED LAMB AND AVOCADO

       As someone who’s negatively biased about any dish on the menu that has the word ‘bowl’ in it, this feels slightly hypocritical. Unless it’s soup..and they tell me they serve it in a bowl. Which would make sense. Because how else would you eat soup. I’m talking rice bowls, veggie bowls, and my personal… Read more »

  • LOW-SUGAR GRAPE JAM

       Making jam at home is easier than it is made out to be. I’d come across recipes in the past that went into detailed instructions about canning equipment and sterilizing jars..it completely threw me off. You don’t need any heavy-duty ‘canning equipment’ here, and I realized that sterilizing jars is just a clinical term… Read more »