I’m excited to share with you some more (yes, they are never-ending!) chutney recipes from my mum’s kitchen. These are chutneys made from veggies – trust my mum to be innovative with chutney-making! These chutneys have a relatively small shelf life and won’t last much longer than 4-5 days in the refrigerator, so stick to…
Category: Food
3 ways to use cottage cheese (as Feta) in world cuisine
What this post is about — In my last post, I promised to share some recipes wherein freshly made, whole milk paneer (cottage cheese) can be substituted for feta cheese. I plan to do another series of more elaborate recipes in the coming weeks, but for now, these three simple ways to use paneer feta are…
2018 Favourites – Quarter One
I’m a big sucker for yearly favourites on You Tube, and feel inspired to do something similar on my space, here. However, a full year of favourites maybe a bit too much information to spill all at once (and monthly is way too often), so I’m dividing this series into four quarters. Also, I can’t…
The Chutney Chef – Series 2
Chutneys make my world go round! My mum always has a minimum of three chutneys readily stashed in the fridge for the days when we want to keep breakfast or dinner simple. In today’s post, I’m sharing with you three chutney recipes that can go with South-Indian breakfast options, can be spread on toasts or…
The Chutney Chef – Series 1
What this post is about – Coconut chutney 3 ways, chutneys to accompany South Indian brekkie staples like dosas, idlis, vadas or akkirottis. This is going to be a very basic recipe post, and the first series to a couple of chutney recipe posts that are planned in the coming weeks. Although this may be…
Recipes from the native kitchen – series 2
Eating local and thinking global is a great way to eat fresh, healthy, naturally occurring produce from your native surroundings. Eating like a ‘locavore’ is the easiest way to reward your body with the best nutrition and the freshest food there is! On popular demand, I am back with a few more of my favourite…
Recipes from the native kitchen – series 1
Taking off from where we began last week (see previous post here), here is a compilation of some of my favourite millet recipes (mostly gluten-free) and ways to incorporate flaxseed (rich in Omega-3) into your diet. I have a total of ten recipes to share, divided into two series of 5 recipes each. I hope…
Eating from the native bowl
Healthy eating hacks that incorporate native, locally grown, seasonal produce (specific to India) that will help you realise your clean eating goals, help you eat more home cooked food and save you the time and money you spend on buying gourmet ingredients that travel the world before reaching your refrigerator. Find full recipes of all…
Herbs – every cook’s real secret
To cook without herbs is to eat food that has no character. I remember how my grandma always looked keenly at the spread on the table and went – ‘where is the cilantro?’, in between disapproving nods to the cook in question. We Indians need our dhaniya patta (cilantro) in everything! Cilantro is to India…
Banana berry loaf – yes, please
I’m always convincing my brain that banana bread is not the same as banana cake. But who am I fooling! Taking the classic banana bread up a notch, I often replace part of the sugar with maple syrup and cut the sweetness by adding some fresh strawberries. You could make this recipe the conventional way…
Moms aren't Gentlemen 