lettuce

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…

Iceberg Lettuce Salad with Blue Cheese Dressing

Sometimes, stinky cheese is just what the doctor ordered. Well in my case, any doctor that ordered me (any kind of) cheese would become my new favourite person. While I love adding cheese to salads, very rarely will I made a dressing, whose entire flavour profile is derived from the cheese. I also find that of all cheeses, it is blue cheese that most people shy away from, not due to lack of an acquired taste, but more due to preconceived notions. And the fact that it smells. Last evening, I just wanted a salad, without fuss and too much effort. So begins the birth of the Iceburg Lettuce Salad with Blue Cheese Dressing.

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Umami Chickpea Open-Face Sandwiches

That pleasant and almost delicious savoury taste that embodies umami is exactly what elevates this humble protein packed lunch into the fantastic Umami Chickpea Open-Face Sandwiches. And might I add, incredibly quick and easy to whip up! The fundamental steps are: go purchase a gorgeous loaf of bread, sourdough and seed speckled works wonderfully, no doubt. And second, either soak some chickpeas in water overnight, or have a can of organic chickpeas handy.

Most of the work is done by the food processor – all I had to do was add the ingredients and press the button! My kind of cooking 🙂 For a textural contrast to the creamy chickpea mixture, I garnished the sandwiches with a crunchy and spicy addition – some mortar and pestle pounded sriracha peanuts…

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Caesar Salad a.k.a. The King of Salads

We have all eaten a variation at one time or the other, of the all time favourite Caesar salad. Typically, the salad is made of romaine lettuce and croutons, dressed with Parmesan, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. Obviously, mine is a rather different, yet effective recipe to pay homage to […] Read more…

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