Extra fluffy Blueberry Pancakes – worth waking up for! Slightly crispy edges. Golden surfaces. Soft and fluffy on the inside, soaked through with maple syrup and melted butter. And that moment when you bite into a warm blueberry and it bursts in your mouth… It’s just a little bit of food heaven right there. What you need for fluffy Blueberry Pancakes Plain fluffy pancakes only require flour, baking powder, sugar, vanilla, milk and an egg....

A wonderful fish recipe for Easter – or anytime! Just imagine that moment when you dunk in a hunk of warm crusty bread….. Fish Chowder Soup This is really just a Fish Soup but I like to call it a “chowder” because the immature child within believes it sounds a heck of a lot more interesting to say “we’re having Fish Chowder for dinner tonight” rather than just “fish soup”....

Wow. I am so excited about sharing this recipe for German Chocolate Cupcakes with you guys. This is easily one of the best desserts that I’ve ever made. And, it’s paleo-friendly and gluten-free. You have my brother, Rishi, to thank for these incredibly rich and chocolatey cupcakes topped with a caramel flavored pecan and coconut frosting. Rishi’s birthday is this upcoming weekend (April 11th) and so when I asked him what type of cake he wanted me to bake for his birthday, he said: German Chocolate Cake....

Glazed lemon loaf Quick breads are a great option for those times when you have the urge or need to bake, but don’t have the time for more involved recipes. They’re also convenient – easy to transport and easy to serve. Slice like bread and eat on a napkin! As for today’s lemon glazed loaf, it’s here after I responded to a question on Facebook for how to convert my simple Lemon Yogurt Cake into a loaf....

It’s relatively easy to find dried figs in grocery stores, but fresh figs are such a treat! They’re soft and smooth, slightly chewy and even a bit crunchy due to their seeds. I prefer fresh figs to dried figs any day. Fresh figs have a floral, honey-like flavor which is very different from the concentrated sweetness you get from a dried fig. Did you know that a fig is actually a cluster of inverted tiny little flowers?...

Punjabi Gobi mutter paratha is made with cauliflower and green peas. I have already posted gobi paratha, but wanted to post this winning combo of gobi and mater. Since both cauliflower and peas are in season now, I thought it would be the right time to post this recipe. I made this bit spicy and flavourful by adding tomato puree and chili powder to the dough. The parathas turned out awesome and I packed a few for my kids’ lunch....

Pickles are usually a rare one which I make at home. When I was in India, I used to make a variety of pickles but after coming here to Singapore I generally make a few varieties only especially the Raw mango pickle, which Varsha loves the most. A few days back, when I met a friend in kids school, she wanted me to post the recipe for Gooseberry pickle (amla Pickle) I promised her that I would post it soon....

PLUS my tried and tested for the BEST way to make green bean casserole ahead of time! Green Bean Casserole I have some opinions about Thanksgiving food. Firstly, I’m of the view that marshmallow has no place in anything that appears before dessert. (yes, I’m glaring at you Mr Sweet Potato Casserole topped with marshmallows!!). Secondly, I believe that everyone should get to eat what they want they want on Thanksgiving, traditional or otherwise....

And … welcome to THAI WEEK! Welcome to THAI WEEK Every now and then, I like to do a recipe theme week. This week it’s THAI week, with three classic recipes to make your very own Thai feast at home: Green Papaya Salad (Thai) This is a salad that’s about as far as you can get from Western salads. No mayo! No oil in the dressing! It’s a zingy and spicy cold salad made with green papaya, a fruit which might be unfamiliar to most Westerners....

We usually make Matar paneer or peas masala or peas kurma using green peas. I always wanted to make a tomato-based green peas masala recipe and post it in Jeyashris kitchen. A few visits to the nearby wet market here in Hongkong, I found super fresh green peas. We always use frozen peas for all peas based recipes. Though we get in Singapore during the peas season, I am so lazy to buy it and conveniently buy the frozen peas from supermarkets....

Eggplants | small brinjals 6 Tomato 1 small Onion 1 Tamarind a small piece Coconut 2 tsp Cashew nuts 6 Red chili powder 1/2 tsp Coriander Powder 1 tsp Garam masala 2 pinches Ginger a small piece Garlic 3 pods Salt to taste Oil 2 tblsp Grind all the ingredients except brinjal and oil into a fine paste. Grind them raw. No need to cook. Δ

“When you Google “ham cheese french toast roll up”, there are zero search results. When I hit “publish”, there will be 1 result!” I didn’t expect to post this recipe. I’ve seen countless french toast roll ups on the internet so I thought there was little point in adding mine into the mix. But the other day, I realised that all those french toast roll ups I’d seen were sweet ones, usually filled with cream cheese and berries, then coated in sugar....

Coconut mithai is very simple to make – you only need a handful of ingredients. I use ghee and coconut oil to give this dessert a decadent, buttery taste that complements the dessert’s overall coconut flavor. What is mithai? Mithai means “sweets;” there’s a wide variety of South Asian sweets, nearly none of them paleo-friendly. The great thing is that with a few adjustments, they can be made into healthier, paleo-friendly treats (try my healthier carrot mithai or my Indian date fudge)....

Ginger 1 big piece Garlic 20 to 25 pods Turmeric powder a pinch Oil 1 tblsp Salt 1 tsp Δ

I love this squash. I really do. It’s a pretty bland fruit (yeah, it’s a fruit), but it’s so versatile. You can dress it up in many different ways, and it’s a great low-carb replacement for spaghetti. The main issue with spaghetti squash is that it’s easy to overcook. Cooking the squash al dente is practically an art. If I’m making a casserole, I don’t worry about overcooking the squash because it really doesn’t matter....

How to eat Carrot Greens: Carrot Top Sabzi There are so many ways that you can eat carrot greens. I’ll share a few ideas below – and I’ll also share my recipe for Carrot Top Sabzi (aka Sabji), a dish made with carrots, carrot greens, Indian spices and potatoes. If you haven’t heard the term sabzi or sabji before, it’s just means vegetable curry or spiced vegetable dish. You can add other vegetables to this if you’d like – I bet broccoli or cauliflower would taste great....

INGREDIENTS: [MAKES 35- 40 PURIS] METHOD: In a wide bowl, add sooji, maida, baking soda, salt and mix together. Add water little by little to make a stiff dough. Cover and keep it aside for 15 minutes. Take a small lemon sized dough and thinly roll into rotis applying oil on the rolling pin and the counter top(if you are rolling on the counter top, else on the surface where you are rolling) Cut this into small rounds with the help of a cookie cutter or a small lid....

Sour cream dip Yogurt dip Method: Soak the chickpeas for 10 hours or overnight. Wash it nicely and pressure cook for 8-10 whistles by adding enough water. The chickpeas should be very soft. Do not add any salt. Drain the water and keep the water aside. Take out the skin from the cooked chickpeas. This will give a smooth texture to the hummus. Keep it aside. Roast the sesame seeds in a pan....

This Indian veggie masala pasta is flavorful and comforting. It’s a dish that’ll please both kids and adults. The best thing about it is that it’s so easy to make, you just pour and cook! There is one thing you’ll need to have handy – and that’s my pre-made onion masala! This recipe is part of my onion masala series. Check out this post to learn all about it. The gist: I’m sharing recipes that call for exact amounts of onion masala to make Indian cooking easier....

Out of all Chinese take-out dishes, kung pao has been my favorite for as long as I can remember. I thought I’d make a vegan version of my favorite dish so here it is y’all… kung pao chickPEAS! Now THIS is what I call fakeout takeout. It tastes like takeout but it’s obviously much healthier – a dish you can feel really good about eating and feeding your family. It’s so tasty that you’ll probably forget it’s healthy....