Mash it. Slice it. Spread it. This delicious snack or breakfast is always craveable. And depending on where you are from, it can range from the classic to gourmet. You know, fork mashed avocado spread on a slice of toasted bread, sprinkled with pepper and salt to taste; to the neatly sliced avocado perfectly arranged … More AVOCADO TOAST 


You gonna love this 🙂 INGREDIENTS 10 large potatoes, peeled and cut into chips Vegetable oil 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon of garlic paste 2 tablespoons tomato paste 2 tablespoons tomato ketchup 1 teaspoon turmeric 1 tablespoon garam masala small bunch of fresh coriander 1 small Green … More CHIPS MASALA


Blood oranges are cousins to the more common market varieties of orange. Their main difference lies in their pigmented pulp, which can vary from deep orange speckled with red to a solid reddish-purple. The pigment is provided by a compound called anthocyanin (a blue, violet, or red flavonoid pigment found in plants) . Blood oranges … More BLOOD ORANGE LEMONADE


Sometimes I cook stuff, take pictures and totally forget about them after I’m full. And I only get to remember when I’m going through old pictures. This double crust pie is one of those forgotten dishes; from about two and a half weeks back. It was absolutely delicious by the way. In a large bowl, … More FORGOTTEN PIE