(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
  • HOMEMADE GHEE

    Contrary to popular belief, ghee is not clarified butter. Let me clarify. Bad puns aside, here’s what I’ve learned about this: butter, unlike oils, is not 100% fat. It is—in an approximate sense since you would have to factor in the quality of your butter—about 80 – 90% fat and 10 – 20% water. Butter… Read more »

  • RAGI KOOZH (FERMENTED FINGER MILLET AND RICE PORRIDGE)

    Finger millet (ragi) porridge has an infamous reputation for being dull, bland, and—especially if you went to my boarding school—a stodgy mass that you’d be forced to eat at breakfast every morning. Although I could always tolerate it, it definitely was not something that I particularly enjoyed eating. Fast forward a decade, and here I… Read more »

  • ASIAN BEEF BURGERS

    Sweet and spicy Asian beef burgers? Spicy, sticky Asian beef burgers? Asian beef burgers with a sticky sauce? I basically considered all the possible permutations before settling on ‘Asian beef burgers’. This minimalism thing works for me in completely disjointed ways. I have a confession. I don’t post recipes on here that I haven’t tried… Read more »

  • COCONUT AND MANGO CHIA PUDDING

    We eat eggs for breakfast every single day of the week, which as much as I like, is a bit of a shame because breakfast foods are the most fun to cook in my opinion (albeit not on a busy weekday morning). To get around this, a slightly more elaborate Sunday breakfast tradition has arisen:… Read more »

  • GRANOLA BARS

    I know. The world doesn’t need another recipe for granola bars. But I’m here to throw out some ideas and variations to the ones that you normally make, maybe change things up a bit? Specifically this part: dates. Dates are a common enough addition to granola bars for sweetness, but I find that unless you… Read more »

  • VEGETABLE STOCK FROM KITCHEN SCRAPS

    I don’t know if you can tell that I’m quite big on this nose-to-tail / root-to-shoot (?) concept of cooking. Not only is it a great way to reduce waste in the kitchen (and save money), but it also forces me to be creative; think outside the box and utilize as much as I can…. Read more »

  • PRESERVED LEMON MARINADE

    I try to refrain from using words like ‘best’ and ‘favourite’ to describe recipes. But that’s exactly what happened here, and I’ve had to delete two entire paragraphs lest I sound like a used-car salesman. Not a good place to start. Preserved lemons have been making an appearance in a lot of dishes in my… Read more »

  • OVEN-ROASTED TARO

    Taro/taro root or colocasia as it’s sometimes called is a starchy vegetable of the taro plant. Native to India and South-East Asia, taro also forms a staple in diets in Hawaii, the Caribbean and Africa. Taro ‘root’ is actually the corm—swollen underground stem—of the plant, so technically not a root. Just some casual food semantics… Read more »

  • VEGAN PESTO

    I’m not one for veganizing foods unless I’m cooking for someone who’s lactose intolerant or doesn’t like dairy (happy to report that I haven’t met anyone that falls in the latter category). Having said that, I do however try and reduce my dairy intake for a couple of reasons. One, most cheeses that are available… Read more »

  • BRUSSELS SPROUTS PORIYAL

    Brussels sprouts in a South-Indian style recipe might sound terribly inauthentic. It is, and it’s probably why it comes as a surprise to most people when I tell them about this poriyal (as well as ones using oyster mushrooms, broccoli and lettuce). Growing up though, this was pretty normal. When I was at boarding school… Read more »

  • BASIC CHINESE CHICKEN STOCK

       When it comes to stock-making, there are no real rules. (I would argue that there are no real rules to cooking in general, but I’ll hold off on that one for now). Depending on whether you’re making a Western style of stock or an Asian one, the ingredients will vary widely. Western stocks usually… Read more »

  • HOMEMADE RASPBERRY FLAVOURED YOGURT WITH CHIA SEEDS

       Until three years ago, I didn’t know how to make yogurt at home. What seems like a basic enough task now evaded me for a long time. I pulled out all the tricks and hacks I found on the internet from measuring exact temperatures using a food thermometer to setting it in ceramic, stainless… Read more »

  • CHICKEN TERIYAKI

       This might be the most requested recipe from my Instagram story (and also the most ad-libbed recipe on there, making the measuring process ridiculously hard). Disclaimer: I’ve written the measurements to the best of my ability and to what suits my palate, but you will still have to taste and adjust along the way… Read more »

  • EGG AND SILKEN TOFU FRIED RICE

       If sticky-rice fried rice is something you enjoy eating, then this might be the recipe for you (fyi, and achieved without using sticky rice). Silken tofu is broken up into small curds—resembling scrambled eggs—and when tossed with the rice, gives it the most desirable soft-set consistency. The tofu completely disintegrates into the rice and… Read more »

  • ROASTED BEET, CUMIN AND CHIA LASSI

       I started my previous post by saying that I don’t do many breakfast foods on here, and here I am now with another one. This is inadvertently becoming a new trend.  Lassi is strictly speaking not a breakfast food, but fruit lassi, yogurt-smoothie—really, what’s the difference? I make the mango and cardamom lassi and… Read more »