SPINACH, RICOTTA AND FETA QUICHE

Just learned that the phrase ‘easy as pie’ refers to how easy it is to eat pie, and not how easy it is to make one. Thank god for that minor clarification, the world makes sense again. Not that making a pie (quiche in this case) is hard, but it’s admittedly not as easy as… Read more »

WATERMELON, PINEAPPLE & CORN SALAD WITH FRIED ONIONS

What this is, is a savoury fruit salad with charred corn. The dressing is simple yet punchy. I drew inspiration from the flavours of Tajín–the chilli and lime salt from Mexico that’s most popularly served sprinkled over juicy wedges of watermelon. I haven’t tried the actual thing, but from the sounds of it it’s very… Read more »

CARAMELIZED ONION, TOMATO & MOZZARELLA SANDWICH

Caramelized onions are made to sound way harder to make than they actually are. Sure, they take a bit of time to cook down and become jammy, but other than the occasional stirring, there’s really not much effort that goes into it. A few key things to remember and you’re good to go – start… Read more »

MUSHROOMS WITH SHERRY VINEGAR

My cooking has been (unsurprisingly) hurried these past few months. Quick effortless meals are what I’m after: paneer kofte, flatbreads and mezze style dips for lunch with family, a quiche loaded with spinach, ricotta and feta, pressure-cooked curries and dhals, and of course, oven-roasted everything. Quick meals and sides without compromising on flavour. This is… Read more »

HUEVOS RANCHEROS WITH CHIPOTLE BUTTER

Writing out this recipe was not fun. There are four different components here and although the instructions under each read “add all the ingredients to a bowl and toss”, it required a bit of uncharacteristic patience on my part to type out. The irony, since the dish itself comes together so easily. Start with the… Read more »

SPICY SAMBAL OELEK CHICKEN & MANGO SALAD

Salads for dinner. I’m all for it. We’re not talking lettuce heavy, wimpy salads. We’re talking big, bulked up salads: seasonal fruit, meat, punchy dressing, the whole shebang. A salad that can double as a meal in itself. And that can only happen (for me) if there’s enough substance in here to qualify that. A… Read more »

WHIPPED FETA WITH ZA’ATAR ROASTED TOMATOES

Whipped cheeses seem to be all the rage these days – feta, goat’s cheese, you name it and someone’s whippin’ it. I did a whipped paneer version not so long ago that turned out great, so feta seemed the obvious next choice. I love its saline hit especially paired with sweet and tangy elements. We… Read more »

EGGS WITH MUSHROOMS & SPINACH + QUICK CHILLI BUTTER

It’s been a hot minute since I posted a recipe on here that doesn’t include mushrooms, spinach and eggs. Clearly breaking my own rules so I’m here to promptly correct that. Baking eggs this way somehow seems to transcend the whole ‘eggs are breakfast’ mindset. Or so I’ve gathered from conversations. (We eat salads for… Read more »

SUN-DRIED TOMATO & FRESH PANEER PASTA

I’ve noticed in conversation that when I say “I made ricotta”, people think it’s a lot more complicated than making paneer. Here’s the deal. Paneer is made by boiling milk and breaking it with some kind of acid (yogurt/lemon juice/vinegar). The resulting curds are then drained and what you’re left with is paneer. Ricotta is… Read more »

CHICKEN TZATZIKI SALAD

The goal is to always keep things–in order of preference and priority–delicious, speedy and nutritious. This means adding protein and vegetables into the mix, while also making sure it comes together really quickly and easily. I’m talking no more than 45 mins tops in total, with no more than 15 mins of my involvement. This… Read more »

Latest
  • LEMON CURD PARFAITS

    This is more of a good idea than it is a recipe. Honestly, it happens to be no more than an assembly job, really. Not having to pull out heavy machinery in order to make a sweet something is always a good sign in my book, and I’d jump at every opportunity to get the… Read more »

  • PAN-SEARED STEAK WITH HERB BUTTER

    We all know that a good steak is a tried and tested classic that is simple to cook, as it is delicious to eat. For a slightly different take on it, I like to serve it with this gorgeous rosemary-garlic butter. Inspired by the French version of Steak frites – steak and fries – it… Read more »

  • CARAMEL CUSTARD

    I go through these phases. For instance, when I discovered the joys of herby mushrooms on toast, I remember eating it almost everyday for more than 2 weeks straight! An addictive personality or an obsession, I can’t seem to figure out. You have those dishes that come into your life with a bang and most… Read more »

  • WATERMELON, OLIVE AND FETA SALAD WITH BALSAMIC REDUCTION

    I think I enjoy taking pictures of the food that I cook a wee bit more than I enjoy cooking it. Oh no, did I just come on here and admit that? But here’s the thing – just because I love taking pictures of the food that I cook, more, it doesn’t mean that the… Read more »

  • SPAGHETTI ALL’ARRABBIATA aka Angry Pasta

    The first time I came across this dish, I thought it was some sort of an exotic Italian-Middle eastern fusion type thing. I think that shows in the way that I pronounce it as well..arrrrabiata. Any Italian reading this, please pardon my ignorance (if you’re still reading, you’ll be pleased to know that I didn’t… Read more »

  • STIR-FRIED RICE NOODLES WITH MINCED PORK AND BLACK BEAN

    Really not a lot to say about stir-fries that hasn’t been said before. Using a few pantry staples and whatever vegetables you have on hand, you can whip up something delicious in a matter of minutes. They come in handy especially when, say, you’ve been homebound for a week and are running out of options,… Read more »

  • HERB CRUSTED SEA BASS IN A TOMATO-CUMIN SAUCE

    When I moved to Chennai 9 months ago, I remember making a mental note of all the things to do here to fully experience the ‘big city life’. At the top of the list right under street shopping, was to check out its diverse food scene. Restaurants, old and new, recommended and side-lined, I wanted… Read more »

  • Gambas al pil pil : CHILLI-GARLIC PRAWNS IN OLIVE OIL

    Hot summer days would mean a continuation of the salad theme. I’m not sure how and when exactly this switch happened, but it may have been something to do with my piqued interest after experiencing first-hand, the benefits of fresh and light lunch options. On an unrelated note, I bought some green tomatoes recently –… Read more »

  • BAKED STRAWBERRY CHEESECAKE

    Vanilla and strawberry have had a love affair for as long as I can remember. Look in the dessert section of any restaurant menu, recipe book, or café window, and you’ll see them canoodling joyously like little else matters. But who’s to disapprove? This relationship was meant to be. Cheesecakes have taken over the world,… Read more »

  • GARLIC-SMEARED ROSEMARY ROAST CHICKEN

    The best part about doing a roast is that the leftovers can be reincarnated into multiple ways through the week – shredded into salads, sandwiches, quesadillas (kudos, Nigella), the bones used to make the best chicken broth..the list is endless. I recently stumbled upon a recipe that uses leftover chicken in meltingly cheese-y nachos (why… Read more »

  • Twenty six

    I celebrated my birthday last week. The big 26. Why the big hype for that? When you have an unwavering feeling of 18-going-on-19 sustained over so many years – and when you’re actually one and a half times the age in your head – I guess that’s kind of a big deal. I know something… Read more »

  • SPICY STIR-FRIED PRAWNS

    Chemmeen Ularthiyathu is the original name of this dish, but that’s the only hard part about this recipe; pronouncing it! I know I don’t have any Indian recipes on the blog – not yet anyway – so I thought it was high time I filled that void. This spicy prawn stir-fry made with coconut oil… Read more »

  • Cointreau-glazed orange bundt cake

    Today, we’re talking oranges and orange-flavoured liqueurs (again). We seem to have a bit of an unplanned theme going on here! In my post about Orangecello earlier this year, I’d talked about using liqueurs to spruce up a cake or a pudding. Here’s a go at that from my end! The Cointreau was, however, a bit… Read more »

  • VANILLA BEAN PANNA COTTA WITH PASSION FRUIT

    Panna cotta at this time of the year? You want to be hearing about hearty, comforting desserts and warmth-inducing drink recipes. Unfortunately, Chennai as we know it has a completely different season shift – hot, hotter, hottest. We are at the moment slowly but steadily gliding from the ‘hot’ to the ‘hotter’ threshold, with the… Read more »

  • CHICKEN KHOW SUEY

    I can’t believe it’s taken me this long to tell you about this stunner of a dish. If you’ve already skimmed through the list of ingredients, I know what you’re thinking. I won’t lie, this recipe does call for quite a few elements and steps, but I guarantee that you will not regret it. Khow… Read more »