I love peanuts. I really love when they’re boiled. They get a water chestnut-y texture I adore. Toss in lemon, salt and pepper. That’s really all they need but rummage through your fridge and throw in any other odds and ends you think may fit.

Here I’ve put in diced bell pepper, cucumber, slithers of spring onion, a tablespoon of sesame oil and the dregs of a bottle of sweet chilli sauce that was in my cupboard way too long. Eat it warm.




I’m more than a little obsessed with Chia Seeds right now. I love the pudding texture they give you when you soak them for a little bit. The recipe here called for almond milk but I felt that coconut milk makes the pudding even thicker and creamier.

This is a breakfast for serious dessert aficionados. The combination of the honey smashed bananas with the deep, dark chocolate chia swirls is intense. If you’d like to layer the 2 components more clearly then stick your cup in the fridge after pouring in the chia mixture and let it set for another 15 minutes. Then add the banana on top. I prefer just glopping all of it together.

Recipe adapted from A Beautiful Mess

Serves 2

What you’ll need:

1 ripe banana
2 teaspoons honey (or whichever sweetener you prefer)
1/4 cup chia seeds
1 cup almond milk
1 1/2 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon cinnamon


How to:


1. Mix together cocoa, chia seeds, almond milk and cinnamon in a small bowl. Refrigerate for 45 minutes, stirring the porridge once in the middle.

2. Blend the honey and banana together.

3. Pour chia pudding into a mug and spoon the smashed banana on top.



Simplicity is the ultimate sophistication – Leonard0 Da Vinci


Sometimes the smallest accomplishments are the most satisfying Odd as it sounds, learning to make this upma was such an accomplishment. It’s important to build a cooking repertoire that includes not only double chocolate cake with a custard filling but also easy 10 minute food that is both nourishing and wholesome. Sometimes food bloggers miss the wood for the trees. We become so focused on trying to impress our readers that we forget our job is more than  just throwing fancy ingredients and stunning photos at them. One of the main aims of this blog, in particular, is to try to teach you how to cook. And learning how to cook isn’t all parfaits and macarons – it is first,  learning the basics.

Recipe by Lohitaksha Shukla

Serves 2

What you’ll need:

1 cup Sooji

1/2 cup yoghurt

2 cups water

2 tbsp ghee

1 tbsp black mustard seeds (Rai)

2 tomatoes (chopped)

1 large onion (chopped)

2 tbsp ginger garlic paste

1 tbsp garam masala

1 tsp turmeric

1/2 tsp red chilli powder

1 cup finely chopped and prepped veggies (I usually steam carrots and beans but you could also use peas, capsicum etc. Cook the veggies accordingly.)

Salt to taste

Fistful of peanuts


How to:

1. Heat 1 tbsp of ghee in a non-stick pan. Once melted add the peanuts and roast. Set aside.

2. Pop in the rest of the ghee and drop the black mustard seeds. Let them sputter. Then add ginger garlic paste and stir quickly to roast the flavors. Once brown add onions and let them turn translucent.

If you like more heat – this is a good time to throw in a chilli.

3. Add the tomatoes and stir for a couple of minutes. Once they dry out a bit hit the pan with the spices, the garam masala, red chilli, turmeric, some salt and stir.

4. Add the Sooji. Brown the powder for a few minutes.

5. Add 2 1 cup of water and the yoghurt. Stir well. Mix in prepped veggies and cover. Let cook till the Sooji is cooked and the water dried.

If you feel the upma is too moist, turn up the heat for a couple of minutes and dry the water out of the pan. Keep stirring so your sooji don’t stick. Add peanuts

6. Check spices and salt – adjust if necessary.

Serve garnished with chopped coriander.