Shakshouka it up

Shakshouka (or Shakshuka or Chachouka) is a Tunisian¬†staple of eggs in spiced tomato gravy. It is easy to see why its so popular for a quick dinner or brunch at home- 1) it can be made in a single dish (always a plus!) like a cast iron skillet or tajine. 2) It has hearty complex … More Shakshouka it up

For when it’s cold out / Tibetan Thukpa noodle soup

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

Being part Malayalee (and proud of it) / Recipe : Traditional Malayalee Prawns Molee

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

Fusili in Creamy Garlic Mushroom sauce

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