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Mango, Mint and Lime Granita
Mangoes were considered the 'queen of fruits' where I grew up. They still are. Everything about them screams summer. The vibrant sunny appearance or the sweet succulent refreshing interior. We owned a large orchard and summer time meant eating tonnes of fruit. The green unripe ones would be used for … Read More
Tomato Garlic Prawn Risotto
On my blog birthday, I was excited like a child. I wanted to do all things blog. Fortunately, the kids were at the day care so there wasn't much coming in the way. Having the day to myself, I created and photographed 4 recipes. The caramelised white chocolate cheesecake was already sitting in the … Read More
No Bake Caramelised White Chocolate Cheesecake. And a Blog Birthday.
I wanted to start this post by saying Thank You! It's been a year only, yet I feel I have done this all my life. I don't remember having a single day in this year that I didn't enjoy coming up with recipes, styling them, photographing them and blogging about them. And this experience has certainly … Read More
Yellow Tomato, Mustard and Thyme Chutney
A good chutney is not just a condiment but a great way of sprucing up a dish. Whether you want something flavourful to accompany your cheese platter, jazz up your burgers and sandwiches or a tasty side to complement your meat dishes, a chutney is a handy thing to have in your pantry. Chutney … Read More
Spicy Asian Eggplant Curry
Eggplant curry which is spicy, sweet, sour at the same time. Great accompaniment with rice or breads and totally delicious. On days when I go meat-less, one of my favourite things to cook are eggplants. Not only am I a big fan of the dark shiny purple skin and the soft mushy interior when cooked, I also love the ease with which eggplants take on flavours. Whether it is a Moussaka, a salad or my favourite way of roasting it on an open fire for an Indian Bhartha, this is an ingredient that seldom fails to bring out the creativity in me. Having eaten and cooked with eggplants all my life, it wasn't difficult for me to pair them up with Asian ingredients. Especially a curry. That way the eggplants become the star of the show and can effortlessly replace the non-vegetarian component of a meal. Sweet, sour, spicy, hot are the typical flavours that come to one's mind when thinking about an Asian curry. This one has all of them. Feel free to play around with the quantities of each ingredient as per taste. I have used Lebanese eggplants in this eggplant curry that are thinner and smaller than regular eggplants but very similar in taste with the large round ones. The larger ones … Read More
Banana Coconut Chocolate Chip Muffins
I think most of us have a favourite banana bread or muffin recipe. At a baker's home, it's not too difficult to predict the fate of ripened bananas. In my case, I can't say that there have been too many instances that I have gone shopping for bananas for a particular recipe. Or maybe this is my first. I've been meaning to make banana muffins with coconut in them for a while now. Actually I was looking for a desperate change from my usual banana plain or chocolate flavoured muffins. And I didn't want a frosting this time, like the one I had posted earlier with Chocolate Malt Buttercream. So when I came across the recipe I knew I wanted to make it. It was by far the simplest banana muffin recipe that I tried out. It turned out great. Moist with a bit of crunch from the desiccated coconut and sweet from the bananas. Chocolate chips almost always make their way into my muffins. There's not much else to say about this recipe other than it is sure worth a try. Banana Coconut Chocolate Chip Muffins (adapted with variation from Taste.com) Makes 12 large muffins 125g unsalted butter, melted 3/4 cup (165 g) castor sugar 2 large ripe bananas, mashed with a fork 2 … Read More
Mushroom and Breadcrumb Pasta
Quick smart dinners are becoming a way of life in our house. Why lock myself up in the kitchen and get involved in stages of cooking when a delicious dinner can be produced at the table within minutes with the least effort. Don't get me wrong. I love cooking elaborate meals, 4 course dinners and over anything else spending time in the kitchen. But summer evenings don't last forever and hanging around outside with the kids in the lingering daylight can at times sound like a better proposition. Quite a few of my go-to recipes in such a scenario happen to come from Donna Hay's Fast Fresh Simple. This simple vegetarian pasta dish is not only easy to put together and delicious, it uses a few ingredients. And a unique way of using them. When I first saw the recipe with breadcrumbs, I was quite unsure how it would turn out. But since it involved dried porcini mushrooms which happened to be at home, I was willing to take the risk as I really love the deep earthy flavour of mushrooms. I am not a big fan of thick, heavy sauces with my pasta so I found this a refreshing change. Crunchy bits of porcini flavoured crumbs thoroughly coating threads of spaghetti. Some herbs, garlic, lemon … Read More
Grapes with Orange Creme Anglaise (Custard) and Hazelnuts
They are beautiful...versatile.. and easily available. They are great for you. And since ancient times they have been associated with romance. But I wonder if they get the love that they deserve. When we picturise a pretty fruity dessert, we think of berries, stone fruits, figs and so on. Grapes? Not really. To be honest, I never did. So considering that this is the month of love, I thought I'd give them some dessert love. Crème Anglaise is my favourite dessert sauce in the world. I have tried out hundreds of combinations over the years and I find nothing as fancy carrying a dessert tray with fruits or cake and a little jug of Crème Anglaise on the side to be poured by the person it is being served to. It's very restaurant-like to put it down in front of your guests. And mind you, I do it in style and enjoy all the curiosity and attention it generates. Go ahead, try it. A word of caution, though. If you are serving it for a crowd, make sure you pour them into individual pots or serving glasses. You don't want your diners fighting over a jug of crème anglaise. But now since we are talking Valentines's day, sharing is allowed. In fact, it is encouraged! I have forever … Read More
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