Sunshine, good food and positive vibes.

Pulling a Great Shot of Espresso

My Recipes
Organic whole-wheat garlic focaccia with sun-dried tomatoes, kalamatas, rosemary, thyme, oregano and Parmesan. The only kind of breads I can make is freeform and thankfully no one at home complains! #breadmaking #focaccia #feedfeed #instafood #omnomnom #foodstyling #heresmyfood #foodtalkindia
I was desperate for a win after a slightly disastrous weekend in the kitchen. So it probably didn’t make sense to get back on track by making a dish I have not even come close to conquering- Pad Kee Mao aka Drunken Noodles. Jam packed with in-your-face flavors and contrary to the more popular and mild dishes like Yellow Curry, Drunken Noodles has been a challenge to me and that’s why it didn’t make sense to do what I did. Surprisingly, it came out really well- closest to the Pad Kee Mao we eat at our favorite Thai restaurants. What changed? The following did: 1. I used rice flakes noodles instead of the usual broad rice noodles. This really made a difference! 2. I used less vegetables (onion and red peppers only) and diced the peppers instead of slicing. This helped me avoid soggy, overcooked veggies. 3. I mixed in stock with the sauces and the sauces I used were: soy, Golden Mountain, veggie oyster, a dash of hoisin and Sambal Olek 4. I cooked everything on high heat so this can actually go down as a 15 minute pan to plate dish! 5. I added pan crisped tofu. Always a winner! 6. I used LOTS of Thai basil. When I say lots, I mean double the usual. You can never have enough of Thai basil in any Thai dish really! 7. Finally and most importantly, I made it in a hurry. Like ‘got back from gym, have to go somewhere else but I have to make lunch before that’ hurry. Imagine someone is really hungry and (as the story behind Drunken Noodles goes) and hungover. You have to make lunch for this lump o’ coal who you also happen to love. That fast! I hope this really helps anyone trying to perfect their Drunken Noodles game! #instafood #omnomnom #thaifood #padkeemao #drunkennoodles #weeknightdinner #freshingredients #foodstyling #foodpics #heresmyfood #yummy #foodwinewoman #spoonfeed #thefeedfeed #beautifulcuisines #thekitchn
Came across a recipe for a dish called Sri Lankan Beet and Eggplant Black Curry (quite a mouthful, yeah?) in my current favorite read, @worldfoodcafe by Chris and Carolyn Caldicott. Now, the closest connection I have to the this beautiful country is the supposedly 30-Min plane ride to its capital, Colombo, from my hometown in the south of India. But this dish was a winner in my eyes even before I made it because it involves some of my favorite ingredients: eggplant, mushroom (my twist), coconut milk and lemongrass! I cooked the beets in the morning so the dish was a breeze: a mere 20mins to make and it tasted oh so perfect with a mildly-spiced coconut rice. Here is the (adapted) recipe from the awesome book if you want to make it: Ingredients 3 med-sized beets, cooked and diced 1 small Japanese eggplant diced 10 baby bellas sliced One can coconut milk 10 cashew pods halved For the paste: 3 stalks lemongrass 1 small white onion 4 garlic pods 3 small dry red chiles 2tsp coriander seeds 1tsp cumin seeds 1/2tsp fennel seeds Salt to taste Method: Pulse all the paste ingredients in the processor. Heat a Tbsp of coconut (or any other) oil. Add the sliced mushrooms and sauté until water evaporates. Add diced eggplant and sauté until slightly browned. Add the paste and mix them up good. When all the water has been absorbed, add beets and a cup of water. Add salt and cook covered for 5mins. Once done, add the coconut milk and switch off. Roast the cashew until golden-brown and add to the curry. Garnish with cilantro/green onions. #worldcuisine #feedfeed #f52grams #instafood #foodstyling #foodphotography #omnomnom #dinner #easydinner #recipe #meatless
Some smoked sea salt caramel love coming at you this morning! It is velvety smooth and the smokiness goes brilliantly well with the butteriness of the caramel. How is Tuesday treating y’all? #saltedcaramel #caramelsauce #sweettooth #giftingideas #omnomnom #instafood #feedfeed #foodstyling
Organic whole-wheat garlic focaccia with sun-dried tomatoes, kalamatas, rosemary, thyme, oregano and Parmesan. The only kind of breads I can make is freeform and thankfully no one at home complains! #breadmaking #focaccia #feedfeed #instafood #omnomnom #foodstyling #heresmyfood #foodtalkindia
I am trying to stay away from pasta but it is darn difficult when I have beautiful caps of mushrooms and a jar of pesto waiting in the fridge for me! Diced and roasted mushrooms at 375° for 17mins. My first time making perfectly roasted mushrooms because the last few tried yielded shriveled or undercooked batches. Also, I may or may not have thrown caution to the wind eaten straight from the pan... fresh off the stove. 💁🏽‍♀️ #omnomnom #instafood #thefeedfeed #f52grams #kitchenexperiment #mushrooms #pasta #pesto #yummy
Veggie pizza with pineapple, jalapeño and kalamatas, along with veggies on a homemade part wheat crust. Happy weekend, you crazy cuckoo birds!! #instafood #pizza #homemadepizza #spoonfeed #f52grams #feedfeed #omnomnom #weekend