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 »

SPICED LAMB WITH ROASTED PUMPKIN MASH

There are dishes that look easy and effortless to make, and then there are those that look like you need a quarter of a day and a culinary degree to whip up. But looks can be deceptive. Some dishes look simple to make, but the prep can seem endless because of the amount of hands-on… Read more »

MUSHROOM MISO SOUP

I can’t stop buying mushrooms. No seriously, it’s a bit of a problem. I’ll have two punnets in the fridge, go shopping with a clear meal plan and a concise list, and end up driving back with two more punnets stashed in the bag. 800 grams to use up in 3 days before they go… Read more »

LIGHTER ETON MESS

Eton mess – the quintessential summer dessert. (Not in Chennai though; strawberries usually make an appearance here in Jan.) Either way, it’s almost the end of season now and I wanted to quickly pop by and show you this easy way to gorge on them whilst they’re still around. Having said that, I’ve preemptively devised… Read more »

OVEN-ROASTED PATATAS BRAVAS

Patatas bravas or ‘spicy potatoes’ is a dish native to Spain, and served typically as a part of tapas: small plates of shared food. Like most tapas dishes go, they’re pretty straight-forward and simple to make but without compromising on flavour. Full disclosure: I’ve never been to Spain. Everything I know about their food only… Read more »

CAPONATA & GARLIC BREAD CASSEROLE

Given that a major chunk of my life’s mission is to French toast and ‘casserole’ everything, I’m making a case for this caponata version today. Both French toasts and casseroles are ideal candidates to use up leftover bread. A stale/dried up loaf is actually a good thing in both cases. In French toasts, a dry… Read more »

BRUSSELS SPROUTS WITH PARMESAN AND ORANGE

I’ve found that the best way to crisp up Brussels sprouts is in the oven. First halve them lengthways, toss in olive oil and salt, and lay them hump side up on a baking tray. Roast in a hot oven until the tops are crackly and look like they’re on the verge of being burnt…. Read more »

Latest
  • SOBA NOODLES WITH TOFU AND MANGO

    Noodle salads have a lot going for them: they’re simple to throw together, versatile in terms of ingredients – vegetables, meats/meat alternatives and dressings, and they also keep really well for make-ahead meals. Any kind of noodle will work here but I’m partial to soba for its distinct nutty flavour. Try and find the Japanese… Read more »

  • BREAKFAST EGG SALAD (NO MAYO)

    Had to add the ‘no mayo’ banner to the title to make it loud and clear that creaminess can be achieved without dousing everything in (my very biased, crude opinion)—goop. From being a downright rejecter of the eggy dressing, I’ve now become somewhat tolerant to it in a few, very specific things. But either way,… Read more »

  • LOADED SWEET POTATO WEDGES

    Think loaded nachos with all the fixins—peppers, corn, onions, tomatoes, cheese—but with sweet potatoes instead of tortilla chips. Keeping with the Tex-mex theme, I also sometimes add olives and pickled jalapenos to the mix. Choose your own adventure and go with what you want/have on hand. The assemblage: I do a double layer here. You… Read more »

  • BALSAMIC FIG JAM

    We make sure to get a good rotation of fruits and vegetables into our diet and not eat the same thing every week. So in this pursuit, I bought a whole load of figs when I chanced upon them. And then broke my head over what to make before they rotted on me. Typical. Nothing… Read more »

  • PASTA ROMESCO WITH KALE

    What makes something a pasta sauce and not a dip? Or a soup, even? You roast and blend vegetables to make soups and dips, but can you not use the same emulsion to coat pasta? I don’t see why not. As an extension to that thought, I present to you my pasta romesco. Traditionally eaten… Read more »

  • ROASTED PLUM AND PANEER SALAD

        There’s no real stone-fruit season in Chennai. Sure, you have those few weeks around this time every year that you get plums, peaches and if you’re lucky, cherries and nectarines. But other than plums and the odd batch of rock-hard peaches that come from nearby hill stations, stores rely solely on produce from… Read more »

  • LEEK, MUSHROOM & CORN STRATA

    There’s not much cooking one can do with a newborn around. OR SO THEY SAY. (There’s not much of anything else that one can do with a newborn around but I digress.) It’s hard no doubt, and unless you prefer pottering about the kitchen to taking a nap when you get a few minutes to… Read more »

  • PUMPKIN SPICE OATMEAL

    While I may never attempt to deconstruct tarts, masquerade zucchini for noodles or do a rainbow sprinkled-anything, pumpkin spice is definitely a clichéd food trend I can get behind. Agreed that their cult status is a bit of an overkill, but there’s no denying that some flavour combinations just work. And in my opinion, as… Read more »

  • ROASTED ZUCCHINI WITH CHILLI-FETA

      I’d like to think of myself as an organised cook. Relatively speaking of course (I use the term very loosely and my husband thinks even that’s a stretch). I meal-plan and cook using locally sourced and seasonal ingredients for the most part and also try to minimize waste as much as possible. And those… Read more »

  • CINNAMON SUGAR FRENCH TOAST + MACERATED PLUM COMPOTE

    I’m not even going to try and justify the fact that I’m back with another French toast recipe. It means something when I push it five times, and then there’s this – this weekly occurrence. Not one bit sorry though, in fact so far from it that I’m seriously contemplating listing ‘French toast’ as a… Read more »

  • SPICY SWEET POTATO HASH WITH BAKED EGGS

    You’re probably on a first-name basis with potato hash but have you tried a sweet potato version? I try and substitute these sweet spuds in most recipes that call for potatoes not just because of their better nutritional profile, but also because I love their subtle sweetness especially when paired with something deeply savoury like… Read more »

  • PASTA EGGPLANT INVOLTINI

    This paneer and spinach filling is a staple in our house. Which I’m sure is apparent by now. I’d like to think of myself as someone that can make one component work in multiple ways and in multiple dishes. On the flip side, isn’t that the very definition of being a one-trick pony though?! (My… Read more »

  • VERSATILE RED PEPPER & TOMATO CASHEW SAUCE

    This is (an inadvertently vegan) roasted red pepper and tomato sauce that uses cashews for creaminess in lieu of cheese, cream, or other forms of dairy. It’s very versatile and can be used as a pasta sauce, pizza sauce, chip dip, spread, or even as the base in baked dishes (eggplant involtini coming next). Basically… Read more »

  • CHIPOTLE BLACK BEAN SLOPPY JOES

    Sloppy joes and burgers. Although both use meat, vegetables, beans or a combination as their base and both are served on buns, their similarities end there. Sloppy joes are cooked in a sauce—the consistency is that of a thick bolognese—while burgers are formed into patties. Burger patties usually rely on binding agents like eggs and… Read more »

  • UPSIDE DOWN CRANBERRY-ORANGE FRENCH TOAST

    The title is a mouthful, I know. For someone that’s most comfortable cooking intuitively and without any measurements, writing recipes with precise instructions is hard enough. But over the years I’ve managed to maneuver my cooking style to fit that in. What I find harder, is writing recipe titles: I want it to be descriptive… Read more »