Skip to main content

About

 


I’m Akhil Krishnan, a Software Engineer with hands-on experience in a wide range of areas, both within and beyond my profession. For most of my life, cooking wasn’t something I ever explored — apart from making a simple cup of tea, I had never cooked a proper meal until I was 29.

Everything changed after my baby arrived. I wanted to make sure she ate only the best, most hygienic food, and that inspired me to step into the kitchen for the first time. Since my wife is also a working professional, we shared our childcare responsibilities equally, which made me even more determined to learn new skills that would benefit our family.

As I spent more time cooking, I began to enjoy the process and soon discovered a passion for it. Along the way, I also started exploring photography — and to my surprise, both hobbies turned out to be fulfilling and rewarding in their own ways.

When I first started cooking, I remember how nervous I felt whenever a recipe missed even the smallest detail. I believe many beginners feel the same way — unsure about what might seem like “obvious” steps to experienced cooks. Keeping that in mind, I now create and share recipes that are simple, complete, and easy to follow. No matter your skill level, these recipes and tips are designed to help you gain confidence in the kitchen and improve a little more each day.


HAPPY COOKING EVERYONE


Comments

Popular posts from this blog

Tomato Chutney Recipe - easy and beginner friendly

   Let’s make a simple South Indian–style tomato chutney that’s perfect for idli, dosa, chapati, or even as a spread for toast. Ingredients listed below to serve 3-4 people. Ingredients For sauteing and grinding: 2 tablespoons of any cooking oil 1 tablespoon urad dal (optional but good for taste) 3 dried red chillies (adjust to your spice level) 2–3 garlic cloves, chopped 1 medium onion, sliced or roughly chopped 3 medium ripe tomatoes, chopped  ¼ teaspoon turmeric powder ½–¾ teaspoon salt (tip: add a little, adjust later to taste) For tempering  – optional but adds good flavour: 1 tablespoon oil ½ teaspoon mustard seeds ¼ teaspoon urad dal 1 dried red chilli 4–5 fresh curry leaves A pinch of asafoetida (hing) – optional 1. Prep the ingredients Wash the tomatoes and chop them into medium pieces Peel the onion, garlic, and ginger, and roughly chop them. Keep the chopped onion separate. Keep all ingredients measured and ready in small bowls, so you don’t rush during co...

Dosa Recipe - Beginner friendly and Simple from Scratch (A to Z clear steps)

  If you’ve only ever eaten dosa in restaurants, making it at home can feel intimidating. In reality, once you understand the batter ratio, soaking, grinding, and fermentation, it becomes a simple routine that you can repeat whenever you are hungry for dosa. In this post, I’ll walk you step by step from raw rice and dal to golden, crispy or soft small dosas on your tawa. Ingredients for Dosa batter 2.5 cups dosa rice (regular raw rice) 1 cup urad dal (whole or split, skinless) ¼ teaspoon fenugreek (methi) seeds Water as needed ½ tablespoon salt Ingredients for Cooking Dosa Oil or ghee for greasing the tawa Optional: butter for serving Optional sides: sambar, coconut chutney, tomato chutney, potato masala Step 1: Soaking the Ingredients Add fenugreek seeds (methi), rice and urad dal to a large bowl. Rinse 3–4 times until the water runs mostly clear, then drain. Cover with plenty of fresh water and soak for 6 - 8 hours. Tip: Keep both bowls loosely covered and away from direct sunli...

Easy Sambar Recipe

Let's make a tasty but easy kerala style sambar in 3 simple steps. Ingredients: Toor dal (pigeon peas) : ½ cup (washed and soaked for 30 - 60 mins) Turmeric powder : ½ tsp Water : 3 to 4 cups Salt : To taste(If not sure, add the smallest amount then adjust it later) Shallots (Pearl onions) : 10–12 pieces (left whole) Drumsticks : 1 or 2 (cut into 2-3 inch pieces) Carrot : 1 medium sliced.  Potato:  2 medium sliced  Yellow Pumpkin : 1/4 of small. (medium sliced) Tomato : 1 large (chopped) Green chillies : 2 (3 or 4 if you choose hot.)   Sambar powder : 2–3 tbsp Asafoetida (Hing) : ½ tsp Tamarind : 1 small lime-sized ball (soaked in ½ cup warm water, pulp extracted) Jaggery powder : ½ tsp (optional, to balance flavors) Coconut oil : 2 tbsp (essential) Mustard seeds : 1 tsp Fenugreek seeds (Methi) : ¼ tsp Dry red chillies : 2–3 (broken in half) Curry leaves : 2 sprigs Step-by-Step Instructions 1. Cook the Dal and  Vegetables Add the rinsed toor dal, chopped carrots...