AubergineWithCouscous

I took a walk in the garden this morning, and the vegetable patch had three purple aubergines waiting to be harvested. It is the beginning of the monsoons, so organically grown, rain washed, fresh produce is hard to resist, and this is what I ate for lunch! Ingredients 2-3 long aubergines, diced 1 inch ginger, peeled and chopped fine 1 ripe tomato, finely chopped 1 teaspoon cumin seeds 3-4 cloves 1 inch stick of cinnamon 1 bay leaf 1/2 teaspoon chilli powder salt 30ml olive oil 1 wedge of lemon 3-4 sprigs of parsley Method Toss the aubergine in half a teaspoon of salt and…more

BroccoliRedPepperStirFry

Hot summer days somehow make it necessary to have a colourful plate of food! Stir fried vegetables, that are cooked just enough to have a crisp crunch, with a light sauce seems to be just right. I like to have a piece of bread or half a bagel alongside to complete the meal, so this little dish fit the bill perfectly! Ingredients1 medium broccoli, cut into florets. Save the stalk to make a soup/stock some other time. 1/2 red bell pepper, sliced 50g fresh paneer, cubed (fresher the better) 3-4 cloves garlic 1 red bird chilli, sliced 1/2 inch ginger, peeled and crushed 2 teaspoons…more

QuinoaSalad

Quinoa is supposed to be a superfood – although in the Indian context there are several varieties of millets and grains that qualify to being equally super. This salad uses quinoa primarily because it was lying around in my kitchen waiting for me to experiment with it, but I see no reason why this dish couldn’t be made with any other Indian grain like amaranth, rava or broken wheat instead! Another superfood that I have been excited to use here is cold pressed coconut oil in the dressing. I must say this was quite a wonderful way to add flavour to the salad. Ingredients1 cup…more

RidgeGourdPasta

Local Indian vegetables tend to make us think of the regular curries, gravies and masalas we have always associated them with. I rarely end up stocking these vegetables in my fridge, simply because i love experimenting with fusion flavours and I never thought of trying that out with the likes of a ridged gourd! This experiment in my kitchen surprised me, as it probably will surprise anyone who reads it, but I can now promise to come up with many more similar unusual combinations based on the success of this one! Ingredients 1 ridge gourd juice of 1 orange 4-5 cloves of garlic 1-2 dried…more

BeanSalad

Another party recipe, that works well alongside just about anything, and adds vegetarian and vegan nutrition to your menu! Once you have the basics in place with some soaked beans, you could jazz it up with just about anything that has been lying in your refrigerator! This recipe has the vegetables that we lying in mine! Ingredients1 cup black eyed peas, soaked for at least 4 hours (you could use chickpeas or any other whole bean instead) 1/4 cup beans, chopped fine 1/2 cup baby corn, diced tender coconut from one coconut, sliced into slivers or bits 1/4 cup parsley, chopped 1/4 cup mint, chopped…more

TomatoRiceCutlets

It was one of those days when I wanted something crispy, but wanted to make this a whole meal by itself. The bamboo rice in the packet also beckoned, but seemed far to healthy in its traditional form. I wanted something a little street food like, but also wanted to use up some of the ingredients in my refrigerator, and certainly did not want to deep fry. This recipe works just as well when shallow fried in a pan, or if baked in an oven! Ingredients1 cup rice, cooked (I used bamboo rice which gave it a special nutty flavour) 2 tomatoes, diced 1 cup…more

PotatoSpinachBake

Baked potatoes are a big hit with me – I love the perfect casserole and have been experimenting with a few ways to keep it quick and easy. One of my favourites is a potato gratin with the potatoes sliced really fine, so that one doesn’t need to preboil them. While this is fantastic and light and delicate, I sometimes crave for the mushy, consistent texture with less bite and more feel! This potato bake keeps the prep really simple, and creates the perfect mix of flavours for a quick dinner. Ingredients4-5 medium potatoes, washed, peeled and roughly diced 1 cup spinach, washed and coarsely…more

Greens

I had a big bunch of kale and some rucola that I had plans with. I was going to make kale chips with the leafy bits of the kale – and the rucola is ever welcome for pesto, as pizza topping or to generally garnish just about everything (yes, i love rucola or rocket or whatever else you wish to call it). So I cleaned out all the leaves and realised that I had a bunch of stalks full of flavour, and it seems a pity to let it go to waste. So this recipe is to use up the stalks and other green things…more

ReadyPasta

I tend to keep a lean pantry, which often means I am most hungry and eager to cook when there is practically nothing in my refrigerator! That always leads to the simplest recipes that can be whipped together easily and quickly – and most often these are the best eaten cold too! This pasta was equally delicious as a fresh, warm bake as it was the next day when pulled out of the fridge and eaten cold! Ingredients 200g pasta of your choice (I also used Slyly Simple’s fresh beetroot macaroni for this one) 75g ricotta cheese 1 cup of fresh peas, boiled until al…more

PotatoBeans

The nicest meals I have ever eaten are always the simplest ones – and often they’re paired with fresh air and the great outdoors which seem to add so much more flavour and punch to a plate of food. One dish that I remember and have been recreating in my own way was side portion of french beans that was served on a cheese farm in Coonoor in Tamil Nadu. The dish was so simple, it was hard to believe there had been any thought that had gone into it, and yet the perfect blend of beans with sesame seeds, lemon and garlic made it…more