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


Being based out of The Land inspires me to use the freshest ingredients in every meal I eat. This melon had been lying in the kitchen a couple of days, waiting for me to experiment with it, and this is what I came up with! Coupled with a load of parmesan cheese, and farm fresh herbs, this dish is a light delight! Ingredients 1/2 ripe melon, deseeded, peeled and cubed 1 red chilli a handful of fresh basil, chopped 30g butter 30g parmesan cheese – grated or finely chopped 1/2 inch ginger, crushed salt to taste MethodBlend the melon cubes to make a coarse puree…more


The summer has been unbearably hot in Pune, and the only foods that appear tempting is fruit. Although we are in June already, the monsoon hasn’t set in yet, so fruits continue to be the hottest ingredient in the pantry! Using mango in the gravy for this matar paneer creates the acidity and sweetness that highlights the tropical weather! Ingredients 1 semi ripe totapuri mango, peeled and diced 1 inch ginger, peeled and crushed 1/2 cup green peas 1-2 green chillies, chopped fine 1 piece dried kokum 2 teaspoons cumin seeds 50g fresh paneer, cut into cubes 30ml oil 1-1.5 cup water 1-2 teaspoon salt…more


It has been too hot to stand near the stove for too long, and this means there is the real danger of falling back on instant meals and junk food! I realised my eating patterns were going awry and decided to make sure my fridge is stocked with some nutrition packed hummus, so I can get easy, instant meals without making it unhealthy! Ingredients 1 cup black eyed peas, soaked overnight and then boiled in salted water, retain the water 1 cup fresh fenugreek or methi, blanched 3-4 cloves garlic 1-2 green chillies salt 50-60ml olive oil MethodPut the methi into a food processor, and…more


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


When we were children, we regularly we served fresh pasta and pizza made from scratch at home, and our sauces and toppings often had vegetables like spinach and aubergine in it. We made a face too, just like anyone else – but travelling through Europe made me realise that a lot of pasta and pizza dishes use a variety of vegetables. This dish with aubergine and turnip has punch, bite and flavour. Ingredientspasta of your choice, cooked 1 tomato, diced fine 3-4 cloves garlic 30-50ml extra virgin olive oil 1/2 cup aubergine, diced 1/4 cup turnip, quartered and sliced 1/2 onion roughly chopped 1/4 cup…more


This really simple recipe helps me whip up an instant meal with just the basic pantry ingredients that I usually have stocked up in my kitchen. I also baked some fresh bread the day I ate this meal, so it was quite incredible to mop up the sauce off my plate with slices of fresh baguette. Ingredients 1-2 tomatoes, roughly diced 2-3 sprigs fresh oregano 3-4 cloves garlic, crushed and minced 1 red bird chilli salt 1-2 tablespoons butter 3-4 tablespoons fresh cream grated parmesan cheese pasta of your choice (I used fresh ravioli), cooked as per instructions   MethodHeat the butter in a pan.…more


This meal is actually inspired by the Burmese Khao Suey, where a thick gravy is poured over a nice mix of noodles and toppings. I wished to create a thick vegetarian broth that could be poured over a pretty bowl of crunchy vegetables, such that each mouthful had a distinct flavour with the broth holding it all together. This meal possibly tastes best at room temperature, or even a tad cold – which is what makes it an amazing summer meal. Ingredients1 broccoli, cut into small florest. Chop up the stem separately to make use in the broth. 4-5 pieces of sundried tomatoes 1/4 shavings…more


Back from a week of travel, and the fridge is completely empty. I am way too lazy to step out for a handful of ingredients, but hunger cannot be ignored so I had to step up my game to create something for lunch. Fortunately for Slyly Simple, I had some ravioli in my freezer, and a little of the special Slyly Simple pasta seasoning. However this recipe could work just as well with any other form of pasta, and even simple salt and pepper! Ingredients10-12 pieces of frozen ravioli 30-40ml olive oil 2 tablespoons sundried tomatoes, chopped 5-6 leaves of dried, crispy sage 2 tablespoons…more


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