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Cherry Chia Seed Preserve

By Sadhika
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It's a mundane Thursday, where time seems to drag on and you feel a bit disconnected. The weather matches the mood — cloudy skies without a drop of rain. Thankfully, I found some fresh cherries in the fridge, though they were only mildly sweet for this time of year. Inspired, I whipped up a delightful cherry preserve.   Homemade preserves might sound like something only grandmothers with vast cellars and an abundance of mason jars can pull off, but trust me, this recipe is as easy as pie—cherry pie, to be precise! Ingredients: 2 to 3 cups of fresh cherries  4 tbsp jaggery powder (depends on the sweetness of your cherries, no pun intended) 2 tbsp chia seeds 1 tsp lemon juice Instructions: Soak the cherries in water for a good 20 mins. I like to sprinkle a pinch or two of salt in this water. My grandma said this helps to draw out the bugs and removes pesticides as well.  Drain the water, and wash and pit the cherries. I suppose frozen cherries would do as well, as long as y...
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Air-fried Thekua

By Sadhika
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Let me introduce you to thekua, a North-Indian treat that’s like the doughnut’s quirky, rustic cousin. Where doughnuts are perfectly round, fluffy, and usually smothered in icing, thekua is charmingly imperfect, slightly crumbly, and rich with the flavours of jaggery and ghee .  Though thekua wasn't a staple in my Kumaoni household, as it's a delicacy from states like UP and Bihar, I first encountered it thanks to a friend. In Uttar Pradesh, young people often leave their villages or hometowns to move to bigger cities in pursuit of jobs or higher education. After every visit back home, they return laden with homemade goodies like namkeen, chivda, laddu, and thekua. This heartwarming tradition brings a taste of home to those far from it. My friend returned from a visit home with a box of thekua that her mother had lovingly prepared. In those days, I could barely make myself a cup of chai and constantly craved home-cooked food. The thekua were a hit among our friends, but I was p...
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My Grandmother's Famous Steamed Mustard Fish

By Sadhika
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There's something magical about the monsoon season: the rhythmic drumming of rain on the roof, the scent of wet earth, and the comforting warmth of home-cooked meals. This recipe, passed down from my grandmother, is a cherished heirloom that never fails to evoke nostalgia. With its rich flavours and the little tricks she taught me, it’s like having a warm, loving hug on a rainy day. The only challenge with this recipe is that it requires a fair amount of equipment to get it just right. If you have a steamer, great! If not, you can do what I did: use a steel lunchbox with a tight-fitting lid, placed on a steel stand inside a large pot. This setup works just like a steamer. Just make sure that your lunchbox is made entirely of steel and doesn't have any rubber or plastic fixtures inside. Ingredients: For marinade: 1 tbsp black mustard seeds ( kala sarson) 1 tbsp yellow mustard seeds ( peeli sarson) 2 tbsp Greek Yoghurt or sour curd ( dahi) 2 tsp poppy seeds ( khuskhus) 1/2 tsp...
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