RATATOUILLE WITH PESTO CHEESE

I want to focus on this pesto cheese for a minute before I go any further. You know how you end up buying a big bunch of basil, use a tiny amount in your dish and the rest just rots in your fridge? My solution to this recurring problem: pesto cheese. Having pesto in your… Read more »

GREEN BEANS WITH OLIVE-ALMOND TAPENADE

This won’t come as a surprise at all. Even if you’ve only seen a tiny glimpse of my posts these past few years, you’ll know that I’m a bit obsessed with tapenades. Especially the olive kind. A traditional tapenade (Provencal, I believe) is served as a spread to be slathered on bread, or used to… Read more »

ROASTED TOMATO & RED PEPPER SOUP

Let’s be honest. You don’t ever have a dedicated ‘soup season’ when you live in a place like Chennai. Unless they’re of the chilled variety of course. Those we can do anytime of the year. But come October, when the weather turns and the rains set in, it’s the best time as any to get… Read more »

LABNEH WITH CARAMELIZED ONIONS + CHILLI BUTTER

I don’t know what category of foods this dish falls under – is it a dip? A salad of sorts? A side? None and all of the above? Who’s to say, but we ate it piled high on homemade garlic bread, so I’m leaning towards it being a dip. Making labneh at home is nothing… Read more »

LEEK, MUSHROOM & EGG QUESADILLAS

These are my go-to flour tortillas. With a ratio of 2:1 of plain flour to whole wheat, they are straightforward to make and don’t dry out and harden upon cooking. They also don’t feel like there’s even a trace of whole wheat in them. Basically we’re avoiding all the things homemade tortillas are notorious for…. Read more »

GREEK SCRAMBLED EGGS

I like my scrambled eggs just set. Holding its shape and all the watery bits cooked out, but with soft, large, barely-set curds. They cook in under a minute and you need a non-stick pan for the job (kudos if you’ve managed to do this in cast-iron; they come out like rubbery pucks in mine)…. Read more »

CHICKEN SALAD WITH TAHINI DRESSING

Caesar, but not quite Caesar. I’ll elaborate: this salad has all the makings of a typical Caesar salad—lettuce, toasted bread, Dijon, anchovies, garlic, lemon and olive oil—but with one wildcard ingredient..tahini! Sounds strange to be adding this Middle Eastern sesame paste into the mix, but its nutty creaminess really complements the punchy hit of Dijon… Read more »

YORKSHIRE PUDDINGS WITH PEAR & GINGER COMPOTE

I lived in Yorkshire for a year and a half and never learned to make Yorkshire puds there (I did eat my fair share of them though). And here I am in Chennai fiddling about with ratios and proportions. I wish I’d foreseen this obsession a bit sooner. But thankfully these are ridiculously easy to… Read more »

OATMEAL CONGEE WITH MUSHROOMS

At this rate, I may as well make it official, pivot into a ‘breakfast only’ website and not worry about my lack of enthusiasm for anything else. If you’ll stick around, I promise to make it worth your while with (more!) French toast variations and nestling eggs into anything that even closely resembles a sauce…. Read more »

OVEN-ROASTED HONEY-CHILLI POTATOES

I often replace potatoes in recipes with yams, sweet potatoes and plantains. Not just for their better nutritional content, but also to get some variety in the food that we eat at home. Needless to say, I obviously wouldn’t replace them if they didn’t taste good. They do of course taste good. Dare I say,… Read more »

Latest
  • MEXICAN STUFFED PEPPERS

    Leafing through my untidy pile of scribbled notes and ingredient lists, I chanced upon a tattered piece of paper from when I was travelling in Turkey. It said ‘dolmas’ (stuffed grape leaves) on the top, and ‘rice, beef, garlic, sumac, raisins, and tomato paste’ jotted below. Not a recipe by any means, but ingredients that… Read more »

  • LEMON CURD CAKE

    The lip-puckering tartness of lemon curd never fails to excite me. Be it in a tart, dolloped over pavlova, or in a parfait like this one I made a while ago, if there’s a dessert with it on the menu, that’s invariably what I’d end up ordering. Some like their curd more sweet than tart,… Read more »

  • 3-INGREDIENT MANGO FROZEN YOGURT

    This recipe has been a long time coming. Ever since the mango season began this year, I haven’t been able to stop buying these luscious beauties. Deceptively so, most of them however. Vibrant, voluptuous, and yielding, they are seldom as sweet and flavourful as you think they would be. Freezing and adding them to smoothies… Read more »

  • THAI GREEN MANGO SALAD (SOM TUM MAMUANG)

    If I had to pick one favourite salad, I think this would be it (with Caesar coming in a close second). When my mom and I were travelling in Bangkok and Pattaya many years ago, we ate Som tam (raw papaya salad) in almost every street-food stall that we went to, accompanied with aromatic bowlfuls… Read more »

  • KOREAN CORN TEA (OKSUSU CHA)

    Korean corn tea, or Oksusu cha is a classic Korean beverage. Although called ‘tea’, it isn’t tea in the normal sense; it’s essentially boiled corn water. Corn kernels are slowly roasted until almost blackened and charred, and boiled in water until the water takes on the slightly nutty flavour of the corn. Drunk hot or… Read more »

  • SLOW-ROASTED TOMATOES

    I grow tomatoes all year round in my little terrace garden – grape, cherry, heirloom, pear-shaped ones, black plum ones, I’ve tried the whole range. Although I do get a steady harvest all year round—owing to the soaring heat and humidity levels in Chennai—this time of year, in the months of March – June, I… Read more »

  • OATMEAL WITH SPICED PLUMS

    Two times in a row I’ve written about pudding with cooked fruit (this is more a porridge, but it’s so good that it could pass off for a pudding!) and two times in a row I’ve written about breakfast foods. A little monotonous I know but bear with me, we’re onto something here. Stewing fruit…. Read more »

  • COCONUT CHIA SEED PUDDING WITH APRICOT COMPOTE

      Pudding for breakfast? Best case scenario. This might be the healthiest ‘dessert’ that I’ve ever eaten. Seriously, there isn’t one ingredient in here that isn’t good for you – the sweetness is derived from honey, richness from coconut milk, and the subtle heat and flavourings from the spices and dried apricots. No sugar, butter… Read more »

  • THREE BEAN SALAD

    This salad has been a part of my husband’s lunch box for the past two weeks now. Going on his third today, I was considering at least trying a different dressing to break the monotony, but he says he’d like to stick to this. The man can eat curd and rice for every meal for a whole month without getting sick of it! But back to the salad, if it ain’t broken don’t fix it, right?

  • CRISPY BAKED OKRA

      Every so often I come across recipes that boast baked versions tasting better than their originally deep-fried counterparts. Either I haven’t been making them right, or my love for deep-fried food is so great that nothing stands up to it. I’d rather eat it occasionally in its ‘unhealthy’ form than compensate for a dish… Read more »

  • EASY HOMEMADE KIMCHI

    My dad loves kimchi. The Chinese restaurant we used to frequent in Coimbatore used to serve sliced cabbage (not Napa, the regular variety) tossed with chili powder with some garlic and ginger I think, and serve it as a condiment at the table. Every single time we went there, we’d end up asking for a… Read more »

  • ROASTED CAULIFLOWER AND HARISSA SOUP

    I’ve talked about harissa before; about its endless possibilities of using it as a marinade for meats, in hearty stews, and to flavour soups with. I considered for a moment using chickpeas and making a stew instead of this soup, but after a quick cupboard rummage proved futile, soup it was! I love the flavour… Read more »

  • STRAWBERRY AND ALMOND CRUMBLE (GLUTEN-FREE)

      Have you ever wondered what would happen if you switched up your good ol’ crumble recipe for one that uses ground almonds instead? Delicious things, that’s what. I made this cake with ground almonds instead of flour, and it tasted so good that I made a mental note to do the flour-ground almond switch… Read more »

  • HUMMUS WITH SESAME SEEDS (NO TAHINI)

    I’ve become a bit of a hummus fiend at the moment, and have been experimenting with a few different variations: harissa mixed in, with/without tahini, dried/canned chickpeas; next – roasted beets. This middle eastern condiment is so versatile, the possibilities of adding and omitting ingredients are endless. Two things when I started out with this:… Read more »

  • HOMEMADE VANILLA EXTRACT

    Who would’ve thought making your own vanilla extract was this easy! Until I recently stumbled upon a recipe that stated that all you needed were vanilla beans and alcohol, I’d been completely oblivious to the fact that you could make it at home! I feel like my food blogging rights are hanging by a very… Read more »