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Posts Tagged: Kalamata

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WATERMELON, OLIVE AND FETA SALAD WITH BALSAMIC REDUCTION

Posted April 22 by Kirthana Kumar

I think I enjoy taking pictures of the food that I cook a wee bit more than I enjoy cooking it. Oh no, did I just come on here and admit that? But here’s the thing – just because I love taking pictures of the food that I cook, more, it doesn’t mean that the… Read more »

Recent posts

  • ROASTED BEETS WITH GARLICKY YOGURT
  • ONE-POT RASAM RICE
  • VIETNAMESE RICE PAPER ROLLS
  • CARROT, TOFU & EGG FRIED RICE
  • PUNCHY CHICKPEA SALAD WITH PICKLES AND FETA

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Kirthana Kumar

theblurrylime
9 months ago I attempted 140 kg at 56 kg bodyweigh 9 months ago I attempted 140 kg at 56 kg bodyweight (2.5x bodyweight) and FAILED at lockout. I’ve hovered around that weight ever since, getting stronger but never quite feeling mentally ready to try 140 again. Turns out the hardest part of a heavy lift is sometimes deciding you’re ready to try it again. (My forehead vein popping tells me I’m giving it everything I’ve got 😅)
Roasted Beets with Garlicky Yogurt | I love a good Roasted Beets with Garlicky Yogurt | I love a good beet number. Especially a good roasted beet number. Beets get gloriously sweet and concentrated in flavour when roasted. A far cry from their boiled, flabby versions that I grew up with at boarding school. As someone who’s been scarred by the aforementioned boarding school boiled beetroot, and who consequently (and rather dramatically) swore that I’d never touch another beet in my life, I started tolerating them at some point in adulthood for nutritional reasons. Happy to report that said beet-induced trauma has been alleviated, and I actually enjoy eating them now. But preparation is key, of course. Recipe is linked
One-pot rasam rice | Rasam rice is one of my favou One-pot rasam rice | Rasam rice is one of my favourite things to eat, and considering how it’s always described as ‘comfort food’, I’d wager this is the case for a lot of us. Fry off some aromats and shallots in ghee, add your rice and dhal, and cook it all together until it turns to mush. You kinda want that here. Not sloppy goop, but a homogenous texture that doesn’t give you separate grains of rice and dhal. This is not the place for al dente. This is the place for ‘I don’t want to chew’. I also increased the ratio of dhal to rice to get more protein and fibre from the meal. (For context, I’ve seen versions where the dhal is usually half or even quarter of the quantity that I’ve used here.) Recipe is linked
A tennis tan line that’s more consistent than my A tennis tan line that’s more consistent than my serve.
Small human with an impressive track record of get Small human with an impressive track record of getting away with things.
Vietnamese Rice Paper Rolls | As Chennai goes thro Vietnamese Rice Paper Rolls | As Chennai goes through another sweltering summer, dishes like these offer a brief respite from both the cooking and eating perspectives. Other than the tofu, which gets a quick fry in the pan, there’s no other cooking involved. Admittedly, they’re a bit fiddly to assemble and here—do as I say, not as I do—don’t overstuff them. But if you ARE of the overstuffing bent, I may have a nifty trick to contain them: double up on your rice paper. Recipe is linked
New PR: 14 strict pull-ups! I don’t mind filmi New PR: 14 strict pull-ups! I don’t mind filming a top set every now and then, but can we not normalise recording entire workouts like CCTV footage? Got to the gym earlier than usual so I could film this before it got busy. Some gym etiquette is worth preserving - even, and especially in this weird age of content.
My back looked like this for approximately 0.7 sec My back looked like this for approximately 0.7 seconds and thankfully someone documented it. 📷 courtesy @fitrockarena
Hallmark could never. 🥹 Hallmark could never. 🥹
Carrot, Tofu & Egg Fried Rice | Whenever I develop Carrot, Tofu & Egg Fried Rice | Whenever I develop recipes and throw them into our weekly rotation, they have to check a couple of boxes. In no particular order but all equally important: it should take less than 45 minutes from start to finish, all the ingredients must be easily available, and it has to include a good amount of fibre and protein. This recipe uses a whole block of tofu, 6 eggs, and 400 grams of carrots. As much as you may like your vegetables, they can be a little one-dimensional without a bit of help. I would strongly recommend using a food processor or a hand-held chopping gadget to chop your carrots really fine here. Stock cubes are another essential. I know they’re not the gold standard health-wise, but I’d argue that the nutrition you get from all those carrots and tofu more than outweighs the downside of two stock cubes. This is a hill I’m willing to die on. Recipe is linked
40 looks good on you, love. VERY into how you’re 40 looks good on you, love. VERY into how you’re good at so many things, and cool enough to not need social media to prove it. How does that feel, Karthik? Asking from the dark side 😌
Rotate 3° clockwise. Rotate 3° clockwise.
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