Vegetable and Tofu Fried rice

Quick and easy. Cooked rice fried rice with vegetables and tofu. A perfect way to use up leftover rice. This fried rice recipe I share today is a fusion if both Indian and Chinese cuisines. This is an excellent way to use left over rice or vegetables. Tofu gives this vegetarian fried rice staying power…

Crunchy carrot and grape salad

This crunchy carrot salad is just right to welcome Spring ! This salad ticks all the boxes of being colourful, tasty, crunchy, balanced, appealing to eat and obviously healthy. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Walnuts are packed with fibre, healthy fats, antioxidants, and several other vitamins and…

As good as home cooked – Dal Makhani(Creamy black lentils)

  I have been travelling away from home over the last two weeks. Whilst I immensely enjoyed the cuisines and flavours of the places I visited, I started missing the simple taste of home cooked meal towards the end of my trip. I was craving for dal (lentils) and rice, which for me is the…

No-fuss Cabbage stir fry – Kerala style Cabbage Thoran

Cabbage thoran is the heart of Kerala Cuisine. Thoran is a dry vegetable dish traditionally made of finely chopped vegetables such as cabbage or beans mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder briefly stir fried on a pan over a very hot fire. There are so many different ways to prepare a thoran. This is my version…

Japanese style broccoli with miso and sesame dressing.

  I discovered the world of Japanese cuisine earlier this year. In the past the first thing that used to come to my mind when I heard the mention of Japanese food was sushi and tofu. I have to admit I was not well informed, almost ignorant. But this changed totally when I attended a…