I’ve been teasing you on Instagram, Facebook and Twitter with pictures of my experiments with homemade pizza dough for a while now. Active dry yeast, fresh yeast, soft crust, tinkering wit
I’ve spent the last few months obsessing about drinks that will keep you refreshed without being overly loaded with sugar. This Cucumber Cooler and Pomegranate Soda were right up th
You know how kids are always repelled by green leafy vegetables? Yeah, well I wasn’t one of them … loved spinach, ate the beetroot and was weirdly repulsed by ‘biryani’ only because I thought it was strange-sounding. No? You don’t think so?
As much as I love a butter-y, flaky tart crust, there are times when I dial things down to make a version of tart where the crust is made of nuts, is sweetened with dates and the fruits shine with just a drizzle of maple syrup. I’ve used apricots here, but feel free to use peaches, nectarines, mangoes, plums or any stone fruit of your choice!
I’ve been making Pasta Carbonara for ages, but never shared the recipe on the blog, because some things are just better described in a video – working quickly to drain the pasta and tossing it swiftly with the egg & cheese mixture – words would fall short here!
When it comes to Cherry Pie, I prefer using fresh and seasonal cherries and an all-butter crust made from scratch! The slightly tart cherries, turn syrupy and sweet, plus a flaky buttermilk crust…. have I got you drooling already? Plus, it’s an all-vegetarian pastry crust!
Cooking ‘en papillote’ sounds all fancy, but it’s perhaps the easiest meal that I cook for myself when I’m short of time. A bunch of veggies, a filet of fish all wrapped up in parchment paper and on my plate in 20 minutes! Have I tempted you enough? Check out this new video up on Get Curried –
Chocolate cake doesn’t always have to be sinful, and I have this recipe to prove it! A light batter results in a moist and delicate-crumbed cake. This is a vegan recipe, so the ganache gets replaced with a chocolate glaze that adds a beautiful sheen. If you’d like to read the text of the recipe, her
I like to describe my version of guacamole with mango and pomegranate seeds as a ‘tropical’ guacamole… one that isn’t sweet despite the addition of fruits. This is what easy summer cooking should be about, right?
Buying ricotta at store in India can truly burn a hole in your pocket. My easy little recipe will save you a trip to the store! You can find the detailed text for the post here