No-Bake Easy Strawberry cheesecake-No fancy cream cheese, no fancy pans or ovens needed. Anyone can make this one 🙂
A Parsi style omelette with onions, peas, ginger, garlic and other spices – stunning to look at and delicious to eat! A perfect breakfast with some toast and kadak chai!
Tomato Salsa made in a Mortar-Pestle is a quick 5 minute condiment that will add zing to any meal. Get the mouth watering!
Kala chana – Kaale chane is a North Indian chickpea curry, a dry preparation made using brown chickpeas. This is usually served with Pooris / puris, the deep fried Indian bread made using whole wheat… [Continue Reading]
A delicious egg curry made using freshly ground spices and coconut, this curry plus rice makes an utterly comforting meal!
Batata Poha is my all time favourite tiffin. Once you get the poha-soaking technique right, the rest of it is very easy. The only problem that batata poha or potatoes with beaten rice is that it is an out and out carbohydrate breakfast. I prefer to start my day with a good mix of vegetables, protei
Dhansak is a delicious Parsi dish made using a mix of lentils (dhan) and vegetables (sakh). My vegetarian version comes with the stamp of approval from my Parsi friends 🙂 You must try this!
Rum and Raisin Rice Pudding, a slightly fancier version of our Indian kheer – get the recipe here. Super simple!
Banana Muffins with no sugar, but the natural sweetness from overripe bananas and honey, a simple recipe, which your kids (and you) will love!
Traditionally Adai (South Indian Lentil Pancake ) is made with a mixture of lentils in a certain proportion. This is my own version. Sometimes, you have a little bit of all dals remaining in your pantry, then this is the best way to clean up all those bottles. You have soak the dals and then grind
A South Indian style eggplant / brinjal curry prepared with freshly ground spice powder to give it a crunchy texture
The ridge gourd was never a part of my veggie-shopping list until I started making this traditional south Indian Chutney called Peerkangai Thuvaiyal. The spiciness from the red chillies, the tanginess from the tamarind and the authentic south Indian taste from the asafoetida make it a delight to eat