Recipes

Rustic chocolate and walnut cookies (in almond flour)

These cookies are crumbly, soft pieces of deliciousness that break apart at the touch and melt in the mouth. I prefer to use some cinnamon in the dough because it adds that extra aroma that is so enticing when the cookies bake. I like to shape them like biscuits because they are then that much easier to dunk in a glass of cold milk….absolutely heavenly, trust me

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Besan (gram flour) laddus

In India, nothing says festivals like the aroma of roasting gram flour admixed with cardamom. A point to note is that the laddus made with castor sugar give a better texture than the ones made with powdered sugar. Also, I absolutely insist on the twin step infusion of milk. They help to fluff up the gram flour grains. 

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Soft oats and cranberry cookies

Cranberries are tart, tangy and explode in the mouth with their vibrant, zesty flavours. They make a great addition to cakes, tarts and even cookies. What’s more, I believe that they have the distinct edge of taking a humble dish and elevating it to a level of deliciousness.

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Chicken soup

you may not agree with me but, I believe that chicken soup is food for the soul. You could be curled up in bed on a cold evening, nursing a rabid cold or flu, or even rushing to work for meetings; the soup is succour. Trust me, I kid you not! It is nutritious, packed with flavour and can satiate the tummy like no other food can.

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Sticky pork ribs

I prefer a cast iron pan to roast the meat because it gives even colour and faster results. You can use a non-stick pan as well. The trick to this recipe is in browning the meat to seal in all the flavours.

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