In my previous post I had shared a recipe for almond milk. While it is very tasty, it is not suitable for people allergic to nuts. Oat milk is nut free. Some of you had requested that I post a cheaper alternative to dairy milk that can be taken on daily basis. This is perfect. read more…
Almond nut milk | Non-dairy milks | GFCF | Vegan
Considering that I have been a vegan for quite a few years and make nut milks on a regular basis, this recipe should have arrived much earlier on the blog. It did not feel important to me until a few emails nudged me. Nice. I always wanted to take a picture of milk in read more…
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Cocoa hazelnut spread (Vegan homemade nutella)
Do you remember those lovely ghugras from my previous post? Here is another gem where that came from! I was on a short vacation to Bangalore. My parents had moved homes, so we were helping mom sort books and other things. We had simple, home cooked meals while I was at home, and most of read more…
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Making jam at home – Equipments needed
Why make jam at home when you can buy a jar? Can you be sure about the quality of the ingredients? Do you like your jam gelled with only artificial essence, and commercial pectin? Are you comfortable reading a list of E-numbers in the ingredients? E-Numbers indicate the number of additives added to a packaged read more…
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Clementine marmalade
Hey readers, It’s been a long time since I wrote a post due to some inexplicable activity on the site. It was hacked, restored, and while on the restoration I also got a few subtle changes made. Extremely subtle. Did you notice them? I am on a break from work and decided to put my read more…
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How to roast peanuts in oven – Kitchen basics
Why such a basic post? This is how the peanuts turn out when roasted! No brown specks. Golden all over. Indian cooking mostly involves stove, unless one grew up in villages that had a ‘sanjha chulha’ or common tandoor. Even that was restricted to certain Northern regions. My mum nor my aunts owned an oven. read more…
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Kaddu ki subzi – Pumpkin / Squash curry, and Coriander and cumin seed powders
Kaddu ki subzi is again a curry I tasted first in school. In North India, it is a common recipe especially at this time of the year, and it gets done very quickly. Possibly one of the reasons why it often came in ‘packed lunch’. I am sure harried mothers found it easy to read more…
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Rasam podi – How to make my mum’s rasam powder
Having posted at least five types of rasam in the past, it did not come as a surprise when a reader asked me when I was going to share the recipe for rasam powder. I do not use shop-bought spice mix in general, but recently I found that the rasam powder available at Subbamma Stores read more…
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How to make unsweetened yogurt (curd / dahi) with cashew nuts or peanuts – Vegan kitchen basics
As a Tambrahm, I do not need to profess my love and addiction to curd (yogurt) and I very nearly cried knowing I would never taste the thick creamy, just set tang of a good smooth yogurt when I decided to become vegan. When I joined facebook, I began to get in touch with many read more…
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Vegan pancakes ~ three ways
A time for pancakes It is amazing how a simple thing as blogging and sharing your recipes can change your life. A major difference between cookbook authors and food bloggers is that while the former are not readily approachable for any clarification, a food blogger is always just an email away. Their casual and more read more…
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