Pumpkin Puree, Desiccated Coconut and Oats come together in this super simple and healthy bake. Cut into squares and enjoy with tea, guilt-free.
David Rocco, the famous Italian chef on tv, prepared this recipe in one of the episodes of his show David Rocco’s Dolce India. He gave it an Indian tadka using green chillies, coriander and garam masala. While that sounded exciting, I prefer the clean Italian flavours to mixing them with Indian fla
A delicious way to eat the nutritious sweet potatoes – baked sweet potato sticks with chilli mayo. Try this for your next party as an appetiser!
If you’re thinking of whether to buy the Soup Maker, hopefully this review will help you make that decision. Read on to find out more.
Source: Wikimedia commons Chow chow doesn’t mean eating twice. It is the name of a squash. Tambrahms and their obsession with all vegetables of the gourd family is legendary. Such a gourd-loving community we are. Give us a gourd and we’ll make a koottu, a curry or a thogayal out of it and call it a
Bottle Gourd is a boring vegetable, no doubt. There is hardly a person who loves it. It’s one of those “damn! it’s dudhi for lunch today” kind of vegetables, very difficult to glam up or make delicious. It has no flavour of its own, so when fried into a kofta or made into a spicy koottu, it is somew
This authentic recipe for Punjabi style Khatti Meethi Kaddu ki Sabzi comes from a friend’s mother who is a brilliant cook. This is THE sabzi to eat with Pooris.
It’s vacation time at the play group, which means the little boy, when not up to any nefarious activities, is hanging around the kitchen, making puppy eyes at me, saying “Mummy, I want something to eat”, which is not entirely a bad thing. He likes to eat most (if not all) the stuff I make, showers m
My first story (and photographs) for BBC Good Food India magazine covers the restaurant Chez Mariannick, in the Off the Eaten Track section. Do check the April 2012 issue. If you love good food, you must subscribe to BBC Good Food online. And I’m not saying this only because I’m writing for them. Th
Summer is upon us. As usual, the desire to heat piping hot food has evaporated in the heat. Cold salads, smoothies, seasonal fruits and lots of yogurt are all that I’m craving for. While I love to make (and eat) Tandoori Cauliflower where partly blanched florets are marinated in a onion-tomato-ginge
Combining the goodness of yellow pumpkin and dates in one cake, perfect for kids’ lunchbox or a tea time guilt-free treat.
Another simple Tambrahm lunch menu – Spinach & Lentils (Keerai Koottu), Cabbage Poriyal (stir fry)