Facebook Pinterest Instagram Email

The Blurry Lime

Nav
  • HOME
  • RECIPES
  • ABOUT

Categories

  • Appetizers
  • Barbecue
  • Beef
  • Bread
  • Breakfast
  • Brunch
  • Cakes
  • Chicken
  • Cocktail
  • Condiments
  • Desserts
  • DIY
  • Drinks
  • Eggs
  • Fruit
  • Fusion
  • Gluten free
  • Goat
  • Grains and rice
  • Lamb
  • Main course
  • Noodles
  • Pasta
  • Pastry
  • Pickles
  • Pork
  • Salads
  • Seafood
  • Side dishes
  • Soups
  • Spreads
  • Travel
  • Vegan
  • Vegetarian

 

Subscribe to my posts


theblurrylime

Kirthana Kumar
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)
This is a bit of an outlier salad with a bunch of This is a bit of an outlier salad with a bunch of “non-salad” ingredients - slightly underripe guavas are tossed with toasted gram flour, shallow-fried shallots and garlic, crushed peanuts, lime juice, chilli flakes, sugar, and salt. The textures, flavours, the rare novelty of a savoury fruit salad, it’s all a big yes from me! (Recipe is linked)
Making jam with SEEDED grapes. After scouring the Making jam with SEEDED grapes. After scouring the Internet and finding nothing about using them in jam (lots for jellies though), I’m equal parts determined and skeptical about taking this on. If you don’t see a post up here in the next couple days, you can safely assume that I’m chugging gallons of grape juice and that the jam experiment went for a toss.
I love smoky eggplant! I love grits! But here’s I love smoky eggplant! I love grits! But here’s what I love the most - finding a replacement for polenta with our locally grown corn (and not shelling out ₹₹₹ for some half-decent, close to expired stuff). Yeah. That last part makes me happiest. (Recipe is linked)
This garlicky bok choy is on the blog now. It’s This garlicky bok choy is on the blog now. It’s ridiculously low-effort and comes together in 10 minutes, if that. (Recipe is linked)
Love this picture. Love this kid 😍 @ishanilaure Love this picture. Love this kid 😍 @ishanilauren
Load More… Follow on Instagram

Recent posts

  • ORANGE FRENCH TOAST
  • THAI CHICKEN SALAD
  • MUSHROOM MASALA

Archives

Tags

Asian Aubergine Basil Beef Beetroot Broccoli Capers Caramel Chicken Chilli Chinese Cinnamon coconut Dijon mustard Eggs Feta Figs French Garlic Gluten-free Honey Indian Italian Mango Mexican Mint Mushrooms Oats Orange Paneer Parmesan Pasta Peppers Plums Spinach Summer Tea Thai Tomato Tomatoes Tomato sauce Vanilla Vegan Vegetarian yogurt
Facebook Pinterest Instagram Email

© 2020 The Blurry Lime