Happy World Health week peeps!! So when I was asked by Plattershare to prepare something healthy, nutritive and easy for their World Health Campaign, in association with Licious meats. This is what I did!! My choice of meat was Chicken, considering its versatility and how it can be cooked using various methods like steam, grill, fry, boil etc. So yep - I grilled this one using a simple marinade using Indian spices and served it up with some sautéed veggies. What makes it even more healthy is - overall only 3 tbsp of Olive oil was used to make this Grilled chicken. I also used Chilli micro gre ..read more

Now to be honest, I am not someone who wakes up in the morning and feeds on packaged stuff. I do not enjoy cornflakes or muesli, they seem somehow unappetising and considering they are overly sweet, make me nauseous. But then there are days,wherein I get bored of idli, dosa, parathas, upma etc and would love to have something fresh. Something that includes less prep work, has nuts & fruits, not overly sweet and is healthy as well. So I don't feel guilty binging on some goodness. Until I visited Kashi art cafe, in Cochin and had this gorgeous homemade granola in a bar. I could have never im ..read more

BREAD Every home baker's ultimate goal and moment of nirvana is when you've finally tamed that wild yeast. If you are a self-taught baker like me - you would surely understand and know what I mean here :) My home baking journey started with making some classic sponge cakes, cupcakes, a few simple cookies, whipped cream goodies, pies and then I finally decided to tame mighty yeast. Someone was also helpful to give me a detailed step by step recipe on how to make a starter sourdough yeast - which I happened to kill in less than a week's time due to overfeeding. And then I realised sourdough brea ..read more

When I think about meat roasts lathered with a smooth, yummy, spicy layer of masala - it has to be Chettinad food. Be it dry or gravy, meats cooked in Chettinad style has its own sense of uniqueness when it comes to the taste. Most of them are quite simple to cook and yet have a big bang of flavors - that's what makes Chettinad food stand out from the rest of South Indian cuisines. Whats my favourite meat? It has to be Lamb/mutton followed by the versatile chicken and beef. Yes, Im a hardcore carnivore and Ive eaten it all (head to toe). Isn't that how a true foodie and lover of non veg food s ..read more

Its this dark body which moved in like a smooth criminal into my life and then we got addicted !! Through happy memories like a birthday cake, a sweet munchie post school, in college under my desk and then as a grown up - I paired you with wine. Dear dark sweetness , we've both seen some good and bad times together. But sadly I always have to finish you up :p Oh Yummmm Chocolat !! Anyone who has tasted my baking goodies, totally loves my brownies . I like them rich, smothered in coverture chocolate, loaded with nuts, with a crisp layer on the top and a gooey centre. How is this recipe differe ..read more

Being in a typical Maharashtrian family, Sunday was always looked upon as a Non Veg bonanza day starting from breakfast to Lunch, dinner at times was skipped due to the heavy duty meal or was closed with a simple bone soup and some freshly baked bread, brought from a near by bakery. Typically, Kohlapuri food is high on spice and is heavy gravy based. Requires quite a bit up of prep work and patience. But trust me, if you have all the ingredients at hand and have an hour of free time with you. You can surely make a lip smacking Mutton Kohlapuri at your own home!! INGREDIENTS For the Dry Masala ..read more

If you love lamb/goat meat, then you have to try this recipe for sure. Although the list of ingredients may seem large, trust me the overall cooking process is so much easier. All it requires is some good old whole spices, which are traditionally used in Indian cooking, slow cooking with very little stirring. Which will result in a lip-smacking restaurant-style gravy from your own kitchen. Pre marinating the mutton chunks is the key here. I prefer my gravies /curries with bone. But then there's no harm in trying this gravy dish out with boneless pieces or just some plain old chunky pieces of r ..read more

Mughlai , Lucknowi and Hyderabadi cuisine are known for their fabulous meat preparations. Although there is usage of quite a number of whole spices (and that can be a long list). The overall dish has very subtle flavours that still manage to tantalise your taste buds and experience a tasty dish like no other preparation has the power to yield. Ofcourse the biryani is a legend and a crowd favourite along with Nalli Nihari, when it comes to a must try dish in these cuisines. I found the Lagan ka Kheema, which is minced meat with a harmonious blend of spices and seeds,rounded off with a smoky fla ..read more

If you are looking for a quick one pot meal , that doesn't involve loads of prep work and is wholesome . Then you have to try this recipe for sure. This homestyle dish gets done either in a pressure cooker or a large dekshi . Do ensure not to cut the methi leaves fine ,else you'll turn up with a pulao that's bitter . The fresh green peas lend a much needed crunch along with flavours from Biryani and garam masalas. If you are not a big fan of methi , you can replace it with mushrooms , mixed veggies or cubes of deep fried paneer too. The ground mixture of green chillies and ginger garlic paste ..read more

Brinjal is one of those veggies which you either like or totally detest. Most people I know dislike it's texture but it's this very characteristic when cooked the right way;leads to n number of possibilities..From Baba ganoush to curries, stuffed eggplants to dips, the list goes on . Tuesdays and Mondays are veggie meal days at home and we are always trying out various ways to cook farm fresh produce and greens. I absolutely love this variant though when it comes to using baby Baigan : Madurai style Ennai Kathrikkai Kozhambu aka fried eggplant cooked in a rich,spicy and deliciously tangy curry ..read more