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
  • 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 »

  • CHICKPEA AND SPINACH CHEESE TOASTS

    There’s a lot you can do with chickpeas which is why my pantry is rarely without it: added to curries like your typical chana masala, stirred into stews or tossed through salads, it’s a great way to bulk up a dish and make it substantial especially in lieu of meat. What I’ve also found is… Read more »

  • CARAMELIZED PEAR AND FETA SALAD

    Pears are surprisingly hard to come by in Chennai. Sure, you find the locally grown green ones—the ‘hill station’ pears—but those still run a certain seasonal cycle and you see them around for maybe one or two months of the year. These local varieties are usually not very flavourful however, and the texture is often… Read more »

  • KALE BUBBLE AND SQUEAK

    I know ‘bubble and squeak’ sounds like a made-up name to sneak veggies into your toddler’s lunch. Unfortunately though—at least for those of us that enjoy quirky food names: oat-thappams, anyone?—it’s pretty straightforward. Bubble and squeak originated in the UK and was a dish of cabbage and fried meat. And the name came about because… Read more »

  • ROASTED BEETS & PUMPKIN WITH CASHEW SOUR CREAM

    I always need to have beets in stock. I don’t know if this mindset came about after the lockdown or what, but I feel reassured knowing that I have a few kilos of them in the fridge. This sentiment doesn’t apply to carrots and potatoes which, realistically speaking are more versatile ‘basic’ vegetables. It’s reserved… Read more »

  • BAKED FIGS WITH PISTACHIOS AND DATES

    I admit this is not the prettiest dish. But aesthetics go completely out the window when you’re stuffing a squidgy brown paste into something. Trust me, I tried. But one bite of this and you’ll realize that its visual appearance completely belies its taste. I’m not a big fan of nuts. I don’t hate them… Read more »

  • ROASTED AUBERGINE WITH HARISSA + WHIPPED PANEER

    At first glance this dish may look and sound intimidating. And that’s exactly why I did the poll asking if you guys wanted it on here. A whopping 97% of you said yes so here we are! This recipe is loosely adapted from Ottolenghi who makes his version with griddled aubergines and feta. As soon… Read more »

  • MANGO GINGER RAITHA

    Mango ginger is one of my favourite seasonal ingredients. Around this time of the year, just before summer sets in, you’ll find them aplenty at grocery stores and in heaped mounds at outdoor markets. At a glance, mango ginger looks a lot like ginger. But once you peel away their soft skins, you’ll find that… Read more »

  • 10-MINUTE THAI CHICKEN WITH HOLY BASIL

    I realize I sound like a broken record every time I say “use thigh meat instead of breast”. That doesn’t stop me from saying it however, so here goes: it’s not because chicken breasts on a good day taste like cardboard, but mainly because chicken thighs are a lot more forgiving for meal-prep and bulk… Read more »

  • OVEN-ROASTED PLANTAINS

    More oven-roasted veg! Plantains this time but I also have an oven-roasted taro on here, and have already tackled the elephant in the room. Basically covering all my bases—and tubers—with this fool-proof method of cooking them. Taro is my personal favourite in this category of starchy veg but they are admittedly fiddly. They need to… Read more »