I love Brownies. And baked Cheesecake. Imagine my delight when I find a recipe to make them together in one dessert! It is also rather special because both these desserts are a specialty of my sister-in-law. She made them growing up and my husband has fond memories of eating them. In fact, the very first cheesecake (and brownie!) I ever made at home, was after getting married using her recipe over a long distance phone call =) … More Hazelnut Cheesecake Brownies
My husband is a HUGE grapefruit lover. He loves the fruit so much, that he usually eats one a day. He has a special way of cutting it too – neatly peeling all the skin out so all that is left is wonderful pearls of the fruit that are both crunchy and juicy at the same time. I can’t complain really, since cutting a grapefruit is generally a lot of work =p I was curious to bake a cake using grapefruit. Grapefruit itself has a lot of flavor, but unlike its other cousins, it leaves a slightly bitter aftertaste. I wasn’t sure how that would turn out in a cake, but this recipe from Smitten Kitchen’s Cookbook did a good job of bringing out the fresh and citrusy notes without the aftertaste . Using olive oil instead of butter is definitely one trick to keeping your cake moist! Also, it’s such a lovely light cake, that it goes wonderfully with your afternoon tea! I skipped the glaze, to cut down the sweetness. Though slightly less pretty – it tasted fantastic!
Also – I think this recipe can be used Oranges just as well, simply replace wherever Grapefruit is used!
At it’s simplest, Thukpa can be described as a wholesome noodle soup. At it’s best, I call it home-in-a-bowl. Thukpa is a traditional Tibetan meal inspired by the Chinese and now eaten all over Nepal, Bhutan and many parts of North-east India as well. My sister and her family did a road trip through northern India and when she came back she described this to me as one of her best meals through the trip. Never having been to these parts myself, I lived vicariously through her and their vacation, adding Ladakh to our long list of places to visit. … More For when it’s cold out / Tibetan Thukpa noodle soup
I thought this salad felt like spring. It’s fresh, colorful and so full of hope! Each bite is filled with bursts of citrus fruit, creamy avocado, and a subtle pungent flavor that comes from mixing mustard with blue cheese. … More It’s Spring in my kitchen / Orange Avocado Salad
Growing up in Cochin, I always loved traditional Kerala cuisine. My grandfather was a Malayalee and married my grandmother (who is half Irani and half Rajput), and they settled in Cochin, where my mom’s family still lives. Both my sister and I were born there, and spent much of our formative years in Kerala. While we spoke mostly in Hindi at home, our taste buds were clearly Mallu. My mom cooked traditional fare at home, and we grew up on spicy coconut fish curries eaten with toran and boiled red rice. Even today, when I cook “Indian” food at home, it’s really south Indian. Mustard seeds, curry leaves and coconut find their way into our daily meals even when I am not trying to cook south Indian fare. … More Being part Malayalee (and proud of it) / Recipe : Traditional Malayalee Prawns Molee
one afternoon last week, I found myself, head in the fridge, thinking “what can I make today?”…I pulled out whatever was in the fridge and laid it out on the counter and wondered what could be made from left over mushrooms, a block of Parmesan and half a cup of cream. Not a very healthy meal by the looks of it? On rummaging through our kitchen cabinet I found a pack of tomato spinach fusilli we bought because it looked so colorful (see here!) and made a quick pasta in a mushroom cream based sauce. … More Fusili in Creamy Garlic Mushroom sauce
Chocolate chip cookies are special. Everyone I know – regardless of age – loves them and savors them with equal enthusiasm. While my memories of eating cookies as a kid were mostly ones that my mom baked for our birthday parties, ranging from coconut macroons to chocolate and vanilla checkered biscuits, I didn’t ever bake any myself growing up. It was when I moved to London for college and found myself drawn to all things dessert that I also realized that I enjoyed baking and that if I actually followed a recipe, voila – I could make my very own cookies! I made everything, from strawberry scones to chocolate mint cookies! There was no stopping me. I have since then tried my hand at a variety of different types of chocolate cookies, and so when someone says there’s a new bakery that makes the best cookies in town, my husband and I make it a point to go. … More Dark Chocolate Chocolate Chip Cookies
We are an egg-luvin family. I grew up watching my dad devour his sunny side ups (or as he called it Bull’s eye. He was in the navy.), and learning to love the taste and texture of the silky yellow yolk. I learnt early what it meant to really savor the yolk. We always ate … More Poached Turkish Eggs with Spicy Herb Butter