Soy Orange Prawns

This has been a really expensive post. After four attempts, trial and error, error, error, I finally managed to get the damn dish right. I mustered up all my resolve, positive energy, thorough perseverance and willed it to be this time. Didn’t want to waste the lives of another few kilos of prawns in hapless experimentation.  Am happy with the result though…

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Rocket Salad With Apple, Cranberries and Pine Nuts

Salads are so varied and so versatile. The main thing however, is managing to keep the leaves crisp and fresh so there’s a bite to it, and making sure the dressing is not too runny or insipid. In summer, when everything is hot including the water from the taps and filters, you should wash the leaves with cold water from the fridge.…

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Lightening-Quick Nutella Crunch Pudding

I came up with this quick and easy dessert after wracking my brains about what my 7-year old could make for a small cooking competition. As it was a cold-cooking competition, where there were no hobs or electrical appliances allowed, anything other than assembling was not possible. Since the kid has not been introduced to any types of cooking or cutting and…

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Georgian Style Salad with Walnut Dressing

On holiday in Saint Petersburg, Russia, we were recommended a Georgian restaurant Khochu Kharcho (English name) by the receptionist at the hotel we were staying in and I must say, it was a really good one. The food was delicious and there came my introduction to this salad. I found the crushed walnut dressing very interesting and thought to myself that I…

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Mini Chicken a la Kiev

Anyone in India who’s had any association with Calcutta/Kolkata and its famous continental food restaurants such as Mocambo’s, would have heard of or tasted Chicken a la Kiev. It may be made a little differently there, but the dish is essentially a chicken breast, stuffed with garlic parsley butter, breaded and fried. It’s got clean, simple, subtle flavours but is absolutely delicious.…

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Coconut Delight Cake (Eggless)

This cake is a tribute to my Indian heritage and is inspired by my love for coconut and jaggery combinations in many Indian sweetmeats made for certain festivals. One item called Modak, a rice flour dumpling stuffed with coconut and jaggery is a particular favourite and every time a friend’s mother-in-law makes it, she’s been given strict instructions to make an extra…

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Dahi Kebab Parcels (Yoghurt Parcels)

I got obsessed with making Dahi Kebabs a month ago. I’ve made it at least three times in two different ways, and this will be the fourth. Early last month, when I realised I’d made a whole bunch of yoghurt dip for a couple of dinners and and little bits of it got left over, I got the idea to stuff it…

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