Savoury

Pomelo Salad [VG] [GF]

Pomelo isn’t the regular, run of the mill kind of fruit you’d just find, lying around your house. But if you do find it, you know, just lying around the house, be sure to make this salad with it! My Pomelo Salad uses humble ingredients like coriander, mint. peanuts, shredded coconut, onion, chilli, sugar, soy sauce and peanuts to give that amazing mouthful of sweet, savoury, nutty, sour, spicy and crunchiness, all in each and every bite!  Pomelo salad is a staple Thai salad, which can also be replaced with grapefruit or even raw papaya. 

I’ve buried my nose in Samin Nosrat’s book, Salt Fat Acid Heat, which explores how to cook, rather than what to cook using a recipe. Of course, the book does have recipes, but the fundamental idea that sets this book apart from a “cookbook” is that the book makes you understand the rules elements of cooking – how to use acid, how to cook with fat, how to season your food with layers of salt, how to apply (or not apply) heat. AND, the one essential unwritten rule that would take you the furthest when you pick up an apron is this: TASTE, TASTE, TASTE.  Read more…

Spiced Cherry Tomato Pasta

Such an intelligent and easy way to organise recipes! So here is one I tried out yesterday – a Spiced Cherry Tomato Pasta, it consists of very few ingredients –  cherry tomato, olive oil, garlic, chilli and basil. The beauty  of the Spiced Cherry Tomato Pasta is the way the cherry tomatoes are cooked down into an almost jammy and luscious sauce, that perfectly coats the pasta but doesn’t make it “saucy”. Kind of like a softened sun dried tomato tapenade  – but made simply with a bulk of cherry tomato, some sliced garlic and olive oil to bring it all together. Read more…

Carrot, Chickpea and Pistachio Salad

As someone who grew up in Bombay (ah, this “Mumbaikar” terminology just doesn’t sit well with me) I am no stranger to the monsoon. This isn’t like any other type of monsoon. Apart from the massive downpours and days of grey gloom, there’s also much to enjoy about it (mostly indoor activities, such as eating and drinking). But my ode to the rain and the link to this particular salad is that in the monsoon, reliability and availability of fresh produce is slim, especially the leafy variants. Of course, living in the buzzing metropolis means we get blueberries in the monsoon and strawberries in the summer heat, but I like the idea of having some seasonally favourable salads in my repertoire.   Read more…

Wok Charred Udon Noodles with Baby Pak Choy + Hakka Eggplant (+ the pitfalls of being a new mom)

Being a mom is hard work. I sometimes look back and think about how my own mum managed us 2 kids (my big brother and me, who are exactly 2 years apart) while I’m learning to juggle my time with one kid and one business and one blog! Also, ever since Doll started to eat solids, initially a lot of my cooking tended to revolve around her food, and the balance time revolved around feeding her that very food! (all you moms of infants and toddler out there would totally understand what I mean!) So now I have made a concerted effort to try something new every few days, and hopefully report back here with some interesting little discoveries and stories and recipes!

Starting that trend is this wok charred udon noodle with baby pak choy and hakka aubergine/ eggplant from Read more…

One Bowl Meal: Khao Suey

This Burmese one bowl meal is the answer to all those woes – what to make for a meal when you are tight on time, but still want a lovely not the run of the mill meal to look forward to! I usually have my pantry stocked with staples such as noodles, coconut milk tins or tetrapacks, and most Indian kitchens would have the array of spices always on hand – turmeric, coriander seeds, poppy seeds, cumin seeds, etc. The curry uses basic vegetables – peas, cauliflower, carrots and green beans. Feel free to replace then per your taste, or omit them completely (which is SS’s suggestions for next time around).

The original recipe I used didn’t include sugar, ginger, chilli or lemongrass, but i found that adding all of these made the curry a lot more balanced and added a great depth of flavour.  Read more…

Im back, with a baby! (and the Perfect Summer Salad)

Hi there,

Its been a while.

Almost shy of a year, but who’s counting?

(I am, its been 10 months).

My last post was in June, while braving the summer heat and the insane humidity that is a forbearer of my beloved monsoon, when I was slaving away making pasta from scratch, figuring out innovative ways to use morel that was freshly brought in from Kashmir (which now, 10 months later, is still lying patiently in a glass jar in the pantry). But all this aside, we’ve been blessed with the most adoring little baby girl, and I’m over the moon. She’s almost 2 months now, which is why I now feel slightly able to hit the kitchen again (I couldn’t stand the strong smells in the kitchen for all my trimesters, and all I wanted to cook was comfort food like manchurian and iced tea which I wasn’t risking to eat out due to the fear of MSG overload).

My pregnancy was a ride, but a really welcome one! Now that baby is out, mama’s feelings towards the smells have alleviated, letting me slowly but surely return to my beloved kitchen. I wondered whether my first post-natal blog post would include any of my pregnancy experiences, like aversions / obsessions / recipes and  Read more…

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