MangoMatarPaneer

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

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

PeasDip

Growing up in NCL colony had me surrounded by a lot of people, each with a personality that was unusual if not eccentric, and each belonging to a completely different age group. One old friend of ours was a potter, but besides that she was this exquisite cook, coming up with fantastic new flavour combinations and unusual recipes. Visiting her was a highlight for a food lover like me, for each day had something absolutely delightful to look forward to. Weekly market visits involved buying huge amounts of fresh produce, fruits were bought by the crate, flowers filled the home, and vegetables were bought by…more