I’m Radhika, the writer, home chef, photographer, stylist and all other roles behind the scenes of Just Homemade, based out of
Houston, Texas Namma Bengaluru, India.
A native Mysorean, I’m also a dreamer, hopeless perfectionist, ex-data warehouse consultant and a mom of two who enjoys baking, photography and container gardening in my small balcony.
Why “Just Homemade”?
For the love of a pure vegetarian home cooked meal.
I started Just Homemade the blog in the fall of 2010 in Houston, TX as a journal of good food, fond memories of home, nostalgic childhood moments and my culinary journey.
I have been a life long vegetarian by choice. Eating all home-made is to me, the best way to eat and stay vegetarian. No unpronounceable ingredients, no cross contamination of food, no guessing games, hence “Just Homemade”.
I believe in the Ayurvedic way of eating according to body type. I try my best to eat and feed my family, foods that are seasonal, natural, wholesome, local, fresh, unprocessed, organic and non-gmo. I consider it important to know what I am eating, where the food comes from, where the ingredients were grown and how the food is prepared. My dream is to one day, self sufficiently live life without a refrigerator, eating the freshest produce grown in our own backyard garden.
I am passionate about cooking in traditional cookware – bronze and stoneware, cast iron ware, wood, porcelain and glass. I do not own non-stick cookware and avoid plastic as much as practically possible. When not cooking for the blog, I rely mostly on approximation and eyeballing the ingredients and ratios and proportions for measurements, the way my grand mom did and my mom and mom-in-law do till date, like in any other Indian home.
What you’ll find
100% vegetarian, naturally (effortlessly) vegan, egg-less, made from scratch recipes – Native or regional, traditional or contemporary, simple or fancy, festive and elaborate or just for the everyday.
Given my cultural background, you’ll find a mix of home style South Indian recipes from Mysore-Bangalore regions of Karnataka, Tamil Nadu and Andhra or anything from a different cuisine that fancies me at the moment including egg-less bakes.
If ingredients inspire you to cook, I’m sure you might find something that resonates with you here.
About Iyengar Cuisine
It is an ancient pure vegetarian cuisine, a traditional way of cooking of the sub sect of Tamil Brahmins in South India and also my heritage. Aimed at nurturing the spiritual self along with the body, mind and soul, it is strongly rooted in Ayurveda. It revolves around a holistic saathvic lacto-vegetarian diet strictly excluding onion and garlic. A typical everyday meal always starts with steamed rice and a drizzle of cow ghee. Puliyogare is one of the most popular among the lip smacking dishes Iyengar cuisine offers.
I shoot hand-held with my Nikon D90 and 50mm/1.4f prime lens only in natural light.
About using my photos or content
As a blogger, I juggle all the roles from cooking, recipe testing, props selection/collection, food styling, photography, writing, editing, publishing, marketing, site upkeep, administration, maintenance, theme customization. That takes a serious amount of my time and effort in shaping this blog.
All photographs and content on this blog unless otherwise mentioned are my copyrighted work and may not be used or reproduced without permission. All rights reserved. If you would like to use or feature any of my images or recipes on your blog or website, ask me first.