Spare some time and you can make the simplest thing at home that’ll cost you nothing but a couple of ingredients you may already have in your refrigerator and pantry. What are we waiting for? Let’s get curdling! Ricotta Cheese to Paneer The Ingredients 4 cups Full Fat Milk 3 tablespoons of vinegar or lemon juice *Note: This will yield approximately 150g of ricotta or … Continue reading Let’s get curdling!
Whilst living in Bangalore years ago, I learned how to make one of my favorite chutneys from Sheela. Then, I bought and fell in love with the pressure cooker thanks to her too! The combination of the two things I love has led me to create this lamb staple in our home! Mint Chutney Lamb Stew The Ingredients For the mint chutney 200 g Greek … Continue reading Lamb staple in our home!
I didn’t want to attend a dinner party empty handed last night and was very keen to challenge myself at baking my first ever vegan cake for the hosts! So, to accompany the delicious vegan dinner, I made this lovely, aromatic and very moist cake. Lemon, Rosemary & Blueberry Vegan Cake The Ingredients For the cake 100ml vegetable oil, plus extra for the tin 275g … Continue reading Lovely, aromatic and very moist!
So I made this delicious dip earlier and thought, “I’ve still got quite a bit of it. What else can I create?” As I googled, I stumbled upon biggerbolderbaking.com with Gemma Stafford that got me inspired to give this recipe of mine a try. Whilst the bars didn’t end up as crunchy, possibly because it lacks in high content of sugar, but quite honestly, I … Continue reading Soft, savory and a tad sweet!
Honestly, cooking a vegetarian meal in my household can be quite tricky as my better half prefers to have meat. But, I gave it a go anyway! Luckily, albeit not as creamy as I had in mind, we both enjoyed it till the last fusilli! (FYI, not in one serving, of course!) Whole-wheat Fusili with Butternut Pumpkin and Cashew Sauce The Ingredients 500 g Whole-wheat … Continue reading Enjoyed it till the last fusilli!
I’m not a vegetarian but a good friend of ours is and we oftentimes talk about food even though I’m a total carnivore. So, a huge thanks to Sunny for the inspiration, I ended up making a kind of hummus but with cashew nuts and it turned out great! Butternut Pumpkin and Cashew Dip The Ingredients 500 g cashew nuts, soaked 700 g butternut pumpkin … Continue reading A kind of hummus but with cashew nuts!
Not too long ago, our friends, Simon and Andrea, visited us with their munchkins from Switzerland. During their stay, on one evening, I made this for dinner. It was a real hit with everyone including the kids! Since it was so simple and the kids really enjoyed it, Andrea asked if I could share the recipe. So, here it is! Fusilli with Spinach and Ricotta … Continue reading A real hit with everyone including the kids!
Initially, I bought the chicken thighs alongside a tray of drumsticks to make Oven Fried Chicken for a pool party over the weekend. But the weather turned out not so great. So, I decided to make two different meals on two separate nights. Last night, I made Garlic & Whole Grain Mustard Chicken with Yukon Gold Potato Wedges that came out crispy on the outside and succulently juicy … Continue reading Crispy on the outside and succulently juicy on the inside!
Thanks to FoodWishes.com and unlike Boeuf Bourguignon, this one pot dish is surprisingly simple to make. All you need are the few ingredients in the pot, have it simmered on the stove for less than 2 hours and then, VOILA! You’ve got Beef Merlot! The Ingredients 2 tablespoon vegetable oil 2.5 pounds beef chuck roast, cut into 2 inch cubes salt and fresh ground black … Continue reading Surprisingly Simple!
So, it turns out, my recipe yesterday was rather Indian inspired and tastes somewhat like Tandoori. Since I had leftovers, I decided to give it a more Tandoori blend. I kicked it up a notch with a few more ingredients and made a main meal out of it! I’ve also learnt from a Keralan friend that it tastes better to cook it in a pan … Continue reading Kicked it up a notch!