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 »

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 »

Latest
  • LOW-SUGAR MACERATED PLUM JAM

    I already have a recipe for plum jam on here, and while there’s absolutely nothing wrong with it and it’s one that I’ve been making for years, this is an updated version. (I will be taking down the other post). Is it just me or do you tweak your own recipes more than you try… Read more »

  • DOUBLE BEAN TUNA SALAD

    I usually don’t hold back on posting recipes here that use ingredients like fish sauce and dried shrimp. They’re easy to get a hold of, inexpensive, and will last an age in your pantry. Basically ticks all my boxes. (Most grocery stores stock fish sauce and there’s a whole street dedicated to dried fish in… Read more »

  • ROASTED TOMATO & VEGETABLE PASTA SAUCE

    This is unlike any pasta sauce you may have made before. For starters, there’s no pan involved for the sauce itself; you will of course be cooking your pasta in a pan (yet to come up with a nifty trick to dispense with that step, but we’ll get there). Hate to sound like a broken… Read more »

  • THAI CHAYOTE SALAD

    Here’s a quick lowdown on this mysterious salad vegetable: chayote is a native Mexican plant and is a member of the squash family. (Chayote is called chow chow only in India; chayote seems to be the more commonly used name for it the world over).  I’m going to unabashedly give myself full credit for this,… Read more »

  • 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 »

  • ROASTED BEET PASTA WITH 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 »