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Remember the poll from the other day - the one ask

Remember the poll from the other day - the one asking if you guys wanted this spinach pesto recipe? The number of people who responded positively/messaged asking for it has officially surpassed the number of people asking how to fold fitted sheets. Hallelujah. (Recipe is linked)

Things that my brain thinks up ONLY when I sit dow

Things that my brain thinks up ONLY when I sit down to sort bills/organise @cleanslatestore excel sheets: sprinkle a mixture of brown sugar + cinnamon + nutmeg over these creamy grits and blowtorch/brûlée the top into splintery shards. Breakfast crème brûlée?! 🎯 Might be onto something here.

This chicken salad with a spicy yogurt dressing is

This chicken salad with a spicy yogurt dressing is on the blog now 🌶 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 sauces/condiments to boost the flavour of dishes with one simple addition, why not pickle?! It made total sense. Sounds wack, but don’t knock it till you’ve tried it! (Recipe is linked)

Went to the mall today! Just kidding, I haven’t

Went to the mall today! Just kidding, I haven’t stepped out in nice clothes since the summer of 2003.

This stuffed banana pepper bake is on the blog now

This stuffed banana pepper bake is on the blog now! 🌶 I’ve only said this about 5 times in the post, but I’ll say it again for what it’s worth - it really doesn’t matter if the peppers are not intact and they fall apart when you’re handling them. Tears only require a bit of patchwork to contain the filling, and even if they spill into the sauce, they get baked together anyway; it won’t affect the taste of the final dish. Bakes are very forgiving in this regard. (Recipe is linked)

Banana peppers/bajji molagas are a versatile veg t

Banana peppers/bajji molagas are a versatile veg to fill and roll up with all kinds of things. Admittedly a bit fiddly, but once you get them blistered in the oven at the right temp, their papery skins will come away with one swift pull.

You know how people talk about flavour bombs? Thes

You know how people talk about flavour bombs? These for me lie on the opposite spectrum of that. They taste like air. Air with bits. 🤷🏻‍♀️

Due to my dwindling stash of frozen strawberries,

Due to my dwindling stash of frozen strawberries, I’ve had to improvise. As much as I love using berries in compotes, it’s not the most pocket-friendly option. And especially not when the French toast cravings strike as if on cue every weekend. This version uses oranges in its fresh, cooked, and preserved forms: the zest goes into the egg mixture that you dunk the bread into, and the sauce uses a big dollop of marmalade which is cooked down with fresh oranges until reduced and pulpy. Also served with a few orange segments on top for freshness. (Recipe is linked)

Thai chicken salad - If you’re someone that make

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 of batch-prepping and stuffing my freezer to the rafters, there’s only so much we can get through as a family of two. And eating the same thing everyday is not an option for me, thank you. To get around this very demanding first world problem, I devise plans to use them up as creatively as possible. This is one such. (Recipe is linked)

I fashioned my own little spiral-bound recipe book

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 smidgen, and ‘rendu’ (which literally translates to ‘two’ in Telugu but in colloquial usage never means two). During my rigorous note-taking, when I’d write two every time she said rendu and would ask again just to confirm, she’d laugh and say, “I didn’t literally mean two! I meant a few”. Yeah, that was a mission 😅 (Recipe is linked)

Thai green curry paste is on the blog now! This re

Thai green curry paste is on the blog now! This recipe makes a huge batch—about 3 cups’ worth—but that’s the beauty of it. Make once, and you can eke out so many meals – curries, Thai curry fried rice, a marinade for meats or paneer/tofu, a dollop stirred into a blah veg soup, your options are endless. Refrigerate what you foresee using in the near future and freeze the rest. It freezes and thaws really well, but make sure to do this in individual portions unless you enjoy hacking into a curry paste iceberg. Once thawed, don’t refreeze. (Recipe is linked)

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Recent posts

PASTA WITH SPINACH & CHILLI PESTO + QUICK ROASTED TOMATOES
CHICKEN SALAD WITH A SPICY YOGURT DRESSING
SPINACH & PANEER STUFFED BANANA PEPPER BAKE

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