(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
  • DOUGHNUT FRENCH TOAST WITH STRAWBERRY SAUCE

    I don’t have many breakfast dishes on here but that makes sense since breakfast most mornings is porridge and fruit. Every now and then I like a bit of Sunday indulgence though – pretty much all the breakfast dishes on here are as a result of that. The fact that I can recite every Nigella… Read more »

  • ZUCCHINI, CARROT & PANEER LATKES + CHUNKY TOMATO SAUCE

    It’s pretty incredible that what is essentially a shallow-fried vegetable disc takes on so many different forms: pancakes, latkes, fritters, hash browns, cutlets, boxties, patties. And this is just me naming a few off the top of my head. It gets a bit mind boggling especially when within each of those broad categories, there are… Read more »

  • BLUE CHEESE-YOGURT DRESSING

    I’ve never been a fan of mayonnaise. In fact it’s only more recently that I’ve been able to tolerate it in small doses and in certain dishes. It’s entirely possible that my bias stems from this background, but as expected, the popular mayo-blue cheese combination is not for me. I sub it with yogurt instead,… Read more »

  • PASTA WITH ROASTED BEETS & FETA

    I saw Nadiya Hussain make her version of what she calls ‘blender beetroot pasta’ on her new show on Netflix, and I was immediately taken by its simplicity, accessibility of ingredients, and if you know me—this gorgeous colour! She uses cooked beetroot, garlic, chilli, lemon juice and dill in her recipe, and I realize now… Read more »

  • MEXICAN-STYLE POTATOES + BEAN CHILI

    Okay so here’s the deal with this. I could eat beef chili for meals on end (and often do), so I’ve been on the lookout for a vegetarian-friendly version to make this dish work in our house. (Comparing a bean chili to a beef version does not add up in my head. This is clearly… Read more »

  • COCONUT THAI CURRY FRIED RICE

    When you look up ‘Thai curry fried rice’ online, the only method you’ll find follows this basic outline: cook the curry paste in the wok with the veg and meat, add cooked rice and toss it all up. Basically a regular fried rice but with Thai curry paste stirred into it. Not that there’s anything… Read more »

  • CHICKEN AND BROCCOLI STIR-FRY

    I should probably preface this recipe by saying that I’ve used chilli oil in this dish and I’m afraid it might be an integral component here. Since there are so few ingredients that go into it—oyster sauce, ginger, garlic, soy and chilli oil—I’m not sure it’ll taste the same without it. I’ve made this dish… Read more »

  • CHILLI OIL

    Chilli oil. Third batch in less than a month questions why I don’t have this up here yet. I’ve been meaning to make my own chilli oil for so long now, that when my friend posted her recipe a few weeks ago I took it as a sign and went for it. So easy to… Read more »

  • OVEN-BAKED GOBI MANCHURIAN

    My only real grief with gobi manchurian is that it’s fried. Not that I won’t eat it, it’s quite the opposite actually—I love it so much that I’ll eat it, and I’ll want to eat it every time I think about it. Oven-baking makes these a healthier option not to mention far easier and hassle-free… Read more »

  • BEETROOT RAITHA WITH COCONUT

    When I was photographing this raitha earlier today, my husband came into the room and said “I can’t believe you don’t have this one up yet.” I make this so often during the week, sometimes as a side that we eat alongside rice, and sometimes—I’m a weirdo if you didn’t get the memo—as a snack… Read more »

  • SPINACH, PANEER & TOMATO PASTA BAKE

    I called this an improv pasta bake when I posted it on Instagram a few days ago. That’s because I usually use this combination of sauces—the spinach and paneer sauce, and the tomato sauce—together but in different ways. I’ll explain that confusing statement: for example, I make these stuffed banana peppers where you roast banana… Read more »

  • OVEN-ROASTED ELEPHANT FOOT YAM

    I have recipes on here for oven-roasted sweet potato, taro, and now elephant foot yam. (Slowing inching closer to exhausting all the tuber options available to me.) Potatoes of course do very well in the oven: wedges, fries, baked potatoes, cubed and roasted, whole-roasted baby spuds – your imagination is your only limitation. And even… Read more »

  • SICHUAN-STYLE NOODLES

    By a show of hands, how many of you have looked up a recipe online that ‘serves 4’ (most recipes are written to scale to 4), cooked it, and then realized that there is nowhere close to enough food to feed the 4 people sitting at your table? I’ve been burned by this a few… Read more »

  • KADHI WITH ‘UNCONSTRUCTED’ PAKORAS

    Any recipe that has the word ‘deconstructed’ in it conjures up images of broken tart shells and food that has been meticulously and painstakingly cooked and then taken apart, or that’s been cooked as separate elements and then put together. I get it, and I’ve even tasted some dishes made in this manner that were… Read more »

  • KHICHDI WITH GREENS

    This recipe for khichdi is by no means unconventional, but I took the liberty to change things up a bit using what I found at the local market and what I had on hand. The most obvious one being the addition of greens (and local greens at that). I basically use whatever is fresh here… Read more »