So for the second typewriter tale, I chose to work with cherries. Cherries are these lovely red, round things which are so beautiful to look at. I photographed them in all their beauty, and found a lovely poem to pair them with. Through typing, I was once again transported to the time of my grandfather going tap-tap-tap, and it was this warm feeling inside. This post includes the cherries and the poem. I did make something with them, but it didnt turn out as expected as the cherries were not sweet. Adding too much white sugar was not on my agenda, and I didnt want to splurge on my date syrup for no apparent reason. So this post is as basic as it gets, just cherries and some typing. 🙂






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My grandfather’s typewriter needs repairs, so here is the poem for you to read. I promise to get it repaired soon. Yes.

far from freshly ripened fruit,
i am not here to satisfy ravenous lips,
only to be spit out
like a pit —
only to be useless,
once teeth tear into my flesh.

in this world we devour
in order to avoid
the devouring of ourselves
and what am i supposed to do?
my apparent purpose
is to be enjoyed
to be disposed of
without leaving a vile taste on your tongue,
the way you do mine.

my body is not a promise
to fill your starving stomach
like fruit in late summer,
dangling from a tree.

though like cherries,
my fragile skin bruises
under the turn of coarse hands —
and scrutiny of selfish else
and like cherries
i bruise each time you toss me away
my skin not soft enough
my body failing to meet expectations.
my self worth wanes,
as you pluck me from the tree
only to abandon me among mangled roots
a piece of bruise fruit,

-Bayley Dodd



So this is the start of a new series on my blog, where I combine typewriting with regular blog writing to create something beautiful. So the thing is, I recently thought of using my grandfather’s old typewriter, a device he so fondly used. It was an integral part of his life as I saw it, and he would go tap-tap-taping on it whenever he could. He was a retired government officer, and was always busy typing up something or the other. This was the latest technology back then (in the 80s-90s) and he was certainly with the times. 🙂 As he got older however, my uncle bought him a computer. He would then gingerly use that, but I feel he loved his typewriter way more.

He passed away in 2008, and since then, the typewriter has been gathering dust, until I asked my father for it recently. He promptly produced it and I began randomly typing 😀

It was such a great feeling. We take regular typing for granted (on the computer), but the feeling of the keys going tap-tap-tap is unmatched. I have made some mistakes (come on, it’s my first time!), but the poem is all there.

So for this new series (I promise to keep up!), I will pair a poem about some kind of food with a dish with the same ingredient. So for instance, today, you will see a poem about mangoes and a recipe for raw mango tartlets.






Now here is the poem, perfectly typed!


He bursts in with an armload of mangoes
in various stages of perfect, rotten, or too soft. One rolls to the floor and
without hesitation, he picks it up and bites in, luscious unwashed, juices dripping down his chin.
“It’s warm from the sun,” he says, “and the ground. I found a lot of these on the ground.”

I still my tongue and watch him eat it whole, like he eats all of life.

I asked him recently if he thought I was crazy, as some do.
He said no, I want all the same things.
I wished I could tell him how I always washed my mangoes and wiped my chin,
I thought if I wore a sweater and a slip and a hat at the right times, life would turn out okay.

I’d like to call him, tell him how the wind is blowing hair across my face now.

Instead, I sit quietly, in the backwoods of Virginia
eating an unwashed, unpeeled mango
with the juices dripping down my chin.


What you need:

For the crust 

A cup of walnuts

Half a cup of raisins

A tablespoon or more of date syrup

For the filling

One big and one small mango, pureed

What to do:

1. Blend the crust ingredients, and push into a six hole muffin tray. Freeze for 30 minutes.

2. Top with the pureed mango and freeze again, atleast an hour. Then check to see if done.

I have a picture of the pre-freezer stage right now.



I will post a picture of the finished mango tartlets if that ever happens. I mean I know it will. Bleh. Love you all!

UPDATE! Here is what they look like once outside the freezer.




So I’ve started this online cooking course called Rouxbe, and my first assignment was to make a go-to dish. I obvs decided on cashew cheese baked poppers! These are so tasty its not even funny. It does take some effort to make I must admit, but it’s really worth it.

Also it’s a really dreamy and rainy day today, hence you should listen to some super cool Anu Malik 😀

Accha without further delay, here is the recipe.


What you need:


4 big red chillies, halved lengthwise

A mini bit of oil to coat them while baking

For the cashew cheese

One handful of cashews

One teaspoon of chilli flakes

One tablespoon of chopped parsley

Two cloves of garlic

A mini knob of ginger, chopped

Juice of one lemon

Six-eight green malabar peppercorns/any other peppercorns

Juice of one lemon (only one, ok)

Salt to taste


1. Preheat your (only yours) oven to 200 degrees celcius.

2. Make the cashew cheese by blending all the ingredients together with a mini-bit of water, to get a creamy consistency.

3. Spoon it into the chilli halves.


4. Grease the baking tray with oil, or else individually apply oil to the poppers.

5. Bake in the oven for 10-15 minutes, or until the cashew cheese is slightly brown 🙂 Enjoy as is really, until I come up with a pairing 😀


Vegan chocolate pudding of sorts 

Vegan chocolate pudding of sorts 

I have this particular sweet tooth which has intensified since I’ve gone vegan. I really can’t eat anything outside, and tbh I don’t want to either. This leaves me with the happy option of making my own desserts. So today was one of those dessert craving days. I decided to act upon my craving, and here is what happened. Really healthy stuff also. 


What you need: 

7 dates

Two tablespoons of cocoa powder 

Three tablespoons each of melon seeds and sesame seeds 

What to do: 

Just blend it ok. 

That’s it, you’re done! Eat this up while you dance and sing and generally chill. I also discovered how you can put this on top of a vegan biscuit and eat it then. 

Muhammara with a Twirl!

Muhammara with a Twirl!

Fellow readers and fellow schemers,

Here is the first guest entry this blog has every seen. It has been written by my dear friend Nandini, my co-chefspirator. Love you to bits for doing this! We will try for a picture soon. Meanwhile, please make this and make your life much better.

Muhammara with a Twirl!

First, you put on some music. Any kind. It helps kickstart the creative process, lifts your mood and sets your body in motion. Three great reasons as far as I am concerned. My choice that day was Santana and his music soon took me to another plane.

My feet were dancing as I went around gathering my ingredients. Try juggling three red peppers – it’s not easy, especially if you are as clutzy as I am. They should be blood-red and firm and fresh to the touch.  If you have any leftover yellow peppers (as I had that day), that too can be added. Wash and wipe. Cut into thick strips, scooping out the innards carefully. I don’t waste any of it, including the “nose” near the stalk. Put aside all the unusable portions (like seeds, stalk etc) for composting later.

Bring out the oven tray and swirl it flamboyantly with olive oil. In my head, the more the olive oil, the best the taste. Place the peppers in the oven at about 180-190°C. Step back and wait for them to roast, the aroma slowly filling the entire room. Turn the vegetables over once or twice in between so the strips get evenly grilled. That should take about 15 minutes. Meanwhile in a saucepan, toast walnuts, sunflower seeds and flax seeds (the latter in lesser quantity than the other seeds). Blend all these together with olive oil for a tahine that’s a little … hatke.

Ding! The peppers are done. Gently scoop them out, along with their juices, a dash of cumin powder for an added zing, chili flakes or black pepper (you pick your poison) and blend it all together with the tahini. Once it’s done, add fresh lime juice to the dip.  Top the deep orange Muhammara with a jaunty sprig of something green (parsley or coriander, just for colour) and it is ready to go! Warm up some pita with olive oil, cut it on a plate into triangles and place the dip in a tiny little dish in the middle of the pita. Twirl around one last time to the insistent drumbeat. Voila, your dish is ready!

Santana’s guitar riffs, warm pita and Muhammara – could life get any better?!