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Chia Breakfasts with Summer Fruits

Chia Breakfasts with Summer Fruits

There is much to say about slow breakfasts, the kind where you take the time to construct a composed morning bite that is brimming with the inspiration of the season. There is even more to be said for ones that can be made in parts ahead of time and assembled at whim to recreate the feeling of slow inspired living. 

Today's breakfast ideas are of the latter. Components made as you will and then layered the morning of for a spectacular indulgence in self! :)

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Fresh Pea Spelt Tartine + Butternut Squash No-Knead Bread

Fresh Pea Spelt Tartine + Butternut Squash No-Knead Bread

A quick shout out to everyone who helped choose the cover image for this post. I had sent out a request to all email subscribers (if you aren't on the list, you can sign up on the right) last week to vote on whether they preferred the shot of this gorgeous boule on a dark background or light. Light was the overwhelming choice and here it graces the beginning of the post!! Thank you guys!

As you can imagine, for me the act of asking was more than just about this picture. It was as much to get an understanding of what you as readers were feeling, as also about learning to take feedback on my work. The truth is I preferred the dark one because of the high notes of contrast and how much it stood out. Also, I love pairing brown with black and just showing how glorious brown can be.

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Sunday Toast - Buttermilk Chickpea Loaf

Sunday Toast - Buttermilk Chickpea Loaf

This loaf is a variation of a flavor version I had made earlier. As it is made with 100% bean flour, I lightened it with buttermilk to add airiness and make it not so dense. Yet, because of the very weight of the protein pack chickpea, it behaves much more dependably than other bean flours and stays whole when sliced thin. It is really good toasted with a little salted butter and piled with scrambled eggs. Plus it takes all of 30 minutes from start to finish!

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Oh la la .. In the land of Nar

As I write, I am sitting in my very European room in a boutique hotel in the Old city of Istanbul. All around me for the last couple of weeks has been an abundance of a fruit that I thought I would rarely see when I left India. Pomegranate!

Anar in Hindi and Nar in Turkish... Very similar owing to some overlap of Arabic/Urdu in both languages. Prior to the middle East, I was content to eating this fruit by hand, peeling back the skin and patiently peeling off the arils and quickly popping them into my mouth. Here though you get its juice, crushed in front of you, at pretty much every corner and middle of each block. Such a divine luxury indeed!

The many stands selling the delicious juice of this fruit abound the city and several markets in the country!

The many stands selling the delicious juice of this fruit abound the city and several markets in the country!

There is some history with the Ottoman empire's fascination with the fruit. Much to do with its appearance itself from the arils that look very like high quality rubies to the symbolism of lushness of life as this is one fruit that yields several seeds. In short, the fruit, to them represented abundance, richness, family and so forth. Many dishes are laced in different ways with this fruit, either in its fresh form or as syrup.

Today, its popularity, at least of the fresh fruit has become global. The pomegranate has taken the fancy of the North American eater as well. Ever since the POM Wonderful brand, introduced this fruit into mass market, it has taken every health conscious eater by storm. Now, cold weather has become as synonymous with this bejeweled fruit as with the orange.

In the five or so years, when the fruit has been commonly available in the market, the flavor has been consistently improving and the organic ones are nearly as delicious and sweet as I remember them from my childhood. Before I left on this trip, I bought a boat load of them and munched on them all day long. They simply made everything taste great and added so much oomph to a dish especially as I became equally infatuated with other flavors from this region like tahini.

Today's recipe does not have much to do with the fruit itself per se. Yet, I think it is superbly enhanced by the addition of it whilst serving. The Apple and Pumpkin Granola is a fine breakfast on its own. Have it with your favorite milk and any fresh fruits you like. If I may, I would recommend having it with strained yogurt laced with tahini and topped generously with fresh pomegranate. A very healthful and satiating combination it will prove to be...!


2 cups oats

1 medium tart apple, diced small

3 T pumpkin puree, unsweetened

2 T raw honey

1 T brown sugar

1-1/2 T olive oil

1/2 tsp salt

3/4 cup mixed nuts and seeds


Preheat oven to 350 F.

Mix together the oil, honey and pumpkin puree.

Rub the mixture into the oats, massaging them to coat throughly.

Fold in the apples and sprinkle the sugar and salt over.

Spread the oats in an even layer on a baking tray.

Bake for 20-25 minutes, turning once midway until browned and the apple pieces have lost most of their moisture.

Cool to room temperature and store in an airtight container.

Saying Hello with Turmeric Oatmeal

Turmeric Oatmeal

Good Morning another week!

There seems to be a bit of a buzz about the NY Times article on blogger burn out that I had shared in my previous post. Then, there was the response article here. This subject strikes a particular chord with me. Over the six and half years that I have been writing this blog, there have been several up and downs, not all of which was particularly about being stretched but always about not having consistent inspiration.

Creative juices, atleast for me, ebb and flow and are vastly affected by what else is going on in my life. I also like doing everything I do very well, which, makes me to be hard on myself often. So, I swing between euphoric feeling of accomplishment for a few weeks alternated with despondence, guilt and frustration. Especially, with the writing.

Turmeric Oatmeal

Overall, I agree with Grace's view. I have caught myself lamenting to my friends about this constant spawning of new media platforms making it ever more time consuming and wherever am I going to find all that time and ability to create distinct, unique, engaging content for each platform, so they can all grow my 'brand'. When I look at myself closely in the mirror, I have to honest and truthful to myself. No, I am not going to be able to do that. Yes, there will be others, perhaps younger, perhaps savvier, who will do it better. But, that will not be me. I will have to choose a few mediums that I can focus on and do the best I can with them. And, I will just have to make my peace with that. Now, that is going to be a WIP for sometime. :)

What is your view on this?

Turmeric Oatmeal

And, with that, let me jump right into inspiring you for the week with the recipe I have to share today. So, essentially, I have been starting my days with versions of this oatmeal and it makes me feel chirpier, fuller and more prepared. It may also have to with the fact that I now, got my table back, after that IKEA visit and am able to sit down and eat on it, rather than on the couch or at the work desk (table that was). I am sure that definitely adds a spring to my early hours.

So, this oatmeal is not exactly savory nor is it sweet although it has a bit of salt and sugar in it. Really, the turmeric is the kicker. Sometimes, I mix in fresh ginger or fresh ground pepper for a bit of spice. Topped generously with fruits, it makes for a great reason to leap out of bed even on these chilly mornings. Nothing like hugging a warm bowl of oatmeal and a mug of tea as you watch the world wake up around you and breathe in the fresh morning air.

eating at table

One Year Ago:

Cardamom Roasted Plum Ice Cream

Two Years Ago: Travelogue of my time in


Four Years Ago:

Coriander Chicken Kurma

{I am going to be making this often this Fall!}

Five Years Ago:

Pomegranate Yogurt Ice Cream

Turmeric Oatmeal

{for 2}

1 cup organic gluten free oats

1/2 tsp ground turmeric

4 tsp raw sugar

1/2 tsp salt

2 cups almond milk {or other nut milk or regular dairy}

handful of chopped fruit to top

fresh basil {optional}

hint of fresh ground pepper {optional}

In a small pan, soak all the dry ingredients in the almond milk for 3 minutes. Place on medium heat and bring to boil and simmer until the oats have softened but still have a bite and oatmeal has reached the right consistency.

Transfer to bowl. Sprinkle basil and/or pepper, if using and then top generously with fruits.

Serve immediately.


Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK