(MOSTLY) WHOLE WHEAT WAFFLES

This is not one of those recipes that claims its whole grain and then when you scroll down it reads—¼ cup whole grain and 2 cups plain flour. Just wanted to get that out of the way right off the bat. Here’s the split up of these (mostly) whole wheat waffles: 1 ⅙ cups whole… Read more »

PASTA WITH SPINACH & CHILLI PESTO + QUICK ROASTED TOMATOES

I’m on a mission to 1) sneak spinach into everything. 2) take my spinach+chilli+cheese combo and apply it to as many variations as I can possibly think up. Cheese in question for said combo is usually paneer, but this is a slightly different take on it. I say ‘sneak’, but we actually love spinach. But… Read more »

CHICKEN SALAD WITH A SPICY YOGURT DRESSING

Okay first up, guess what makes the yogurt dressing spicy? PICKLE! I’m not talking about gherkins or brined vegetables, I’m talking about our very own ooruga! (South-Indian pickle for the uninitiated.) I figured if you could use curry pastes, harissa and other such punchy condiments to boost the flavour of dishes with one simple addition,… Read more »

SPINACH & PANEER STUFFED BANANA PEPPER BAKE

The main idea and concept for this dish comes from my aunt. It’s her adaptation of the Mexican classic – Chile Rellenos. In typical Rellenos fashion, her version uses only cheese in the filling (no spinach). After stuffing the peppers, she batter-fries them in an egg white-flour mixture before dousing in tomato sauce. Traditionally they’d… Read more »

ORANGE FRENCH TOAST

If you haven’t put it together yet—I’m a French toast junkie. Not only are they ridiculously simple to throw together, they are versatile too. Use any fruit that’s in season, switch up the spices, and it’s one of those dishes that’s comforting and easy to do while at the same time giving you something new… Read more »

THAI CHICKEN SALAD

If you’re someone that makes curry pastes and the like in bulk, there’s a good chance you’re also looking to use them in as many different ways as possible. I make and squirrel away huge batches of pesto, pasta sauces, curry pastes etc. and to be honest, as much as I revel in the idea… Read more »

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 »

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 »

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 »

GRITS + CHICKPEAS & SMOKY VEGETABLES

Corn grits—albeit not a South Indian staple—are easily available in Chennai. They come packaged in a few different varieties in bigger stores and are also sold by the kilo, wrapped in newspaper, in smaller shops. They work as a great replacement for polenta, so if you’re someone that shells out ₹₹₹ for that expensive stuff… Read more »

Latest
  • MAC & CHEESE WITH BACON, MUSHROOMS AND PEPPERS

    I think I had you at bacon, right? This is not the typical mac & cheese that you may have grown up eating, but I can assure you that it’s got every bit of that gooeyness and flavour that is synonymous with it. I can safely say that this version is way simpler too – no fussy… Read more »

  • SPANAKOPITA

    Hunting for a recipe to match the image in my head is the hardest challenge, but oh-so worth it in the end! This is one such story.. Spanakopita literally translates to spinach pie; it is a Greek dish that comes in a myriad of shapes and sizes, the most common being in pie-form or as triangular parcels…. Read more »

  • MUSHROOM AND SUN-DRIED TOMATO RISOTTO

    I think this recipe has officially been my crowning glory, if I may say so myself! I’m not sure if this is the perfect risotto in Gordon’s Ramsay’s books, but it tasted pretty damn good and that’s all I care about really. So don’t be intimidated; the main things that really matter are texture and timing,… Read more »

  • CARAMELIZED FIGS

    Ok, first of all I have to say, making this is SO easy, I could probably make a dozen in the time that it takes to write this post. And once you’ve gotten the figs out of the way, all you need is ice cream, and you’re ready to serve up an elegant, healthy(ish) dessert!… Read more »

  • MOIST CHOCOLATE CAKE

    I came across this gem when I was looking for a cake recipe for my grand mom’s birthday a few years ago. The instructions were simple to follow, but what really caught my attention was how moist it looked. It turned out that the pictures weren’t that deceptive after all, and basically..I was SOLD. I’m no… Read more »