Who am I?
Hi there! I am Anjana, the brain and brawn behind this blog. I am an Electronics engineer by profession (fancy-shmancy, ahem!). I worked for about 5 years in an MNC in India. Meanwhile, I got married to my college best friend-turned-sweetheart and had a baby. My husband came to work in the US (‘on-site’, as we call in Indian IT professional circles), and we tagged along. That was in 2010. Since then I have been a happy home maker and mother to a very busy, super energetic, sweet little boy.
In late 2018, I donned the corporate hat again, and yes, the blog has suffered for it. But, please try my recipes, feel free to comment on my posts or email me, and I WILL get back to you!
What is this blog about?
In January 2013, I had this marvelous idea to start a blog. I never thought I would stick with it so long, but I have. I began by sharing my interests in cooking, baking, and home decor, with a little bit of DIY crafting and party planning thrown in. Gradually, it evolved to a purely food-based blog and I’m happy with that! It’s fun to see how my blogging style has grown and how my tastes (both food and aesthetics) have evolved. (Take a look in the archives or rather, don’t! There are some not so pretty pictures in there!) I love how this blog has been such an enriching teaching experience for me. It’s really my second baby.
My cheer-leading team is made up of my dear parents, my hubby and our darling Boy, who was a wee three-year old when I started the blog and is quickly growing up, much like a bean sprout! He occasionally models for my food photographs and I unabashedly use him for all his cuteness and adorable all-round awesomeness!!
My cooking and blogging philosophy.
I cook anything and everything I fancy. I share my family favorites, simple heirloom recipes I grew up eating, taught to me by mommy dearest. Sometimes I try my hand at classics from cuisines around the world, though I do have a soft spot for Chinese, Thai and Mediterranean, but only after Indian, of course. And sometimes I put my very own spin on ingredients I happen to have on hand. If the guys of the house love it, it’s sure to find its way to the blog. And oh, we have a MAJOR sweet tooth. Ice creams, cakes, muffins, cookies, puddings and sweets, bring them on!!
Photography is also a big inspiration for me. I have grown hugely as a passable ‘photographer’ over the past few months year. All photographs in my blog have been taken by me and are copyrighted to At The Corner Of Happy and Harried. Do read my Copyright & Terms Of Use policy for more details.
What can you do to stay in touch?
So, what are you waiting for? I have so much to share. Come on in, grab yourself a cold drink and spend some time with me! And if you like what you see, don’t forget to follow my blog via Email (you will find a button on the right) and other social media pages.
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I absolutely love hearing from my readers. Blogging is definitely a two-way street. Leave a comment in this page or on any of my posts or contact me any time via email at happyandharried(at)gmail(dot)com. Write to me if you want to share your experiences cooking one of my recipes or if you want me to post a particular recipe or simply to say hello! Have a nice day and thank you so much for being here. Hope you enjoy my little space!!
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Hi,I was wondering what kind of grinder you use to grind the batter for idly.. I have an Ultra wet grinder which has breathed its last and I want to buy a suitable grinder ,locally.I live in Canada.Thanks in advance for your advice.
I don’t use a wet grinder. I use my Wolf gourmet high performance blender
Hi Anjana<
I was looking at your chai tea cookie recipe which looks amazing! I was wondering if you used actual loose chai tea leaves or some other loose black tea? Thank you for your help.
Dot Godschalk
Hello! I used black tea leaves. A word of advice; “chai tea” is a misnomer often used incorrectly in western advertising. Chai is simply brewed tea leaves (black), with or without milk and sweetener. There is no such thing as chai tea leaves. Chai, native to the Indian subcontinent, is traditionally brewed with loose black tea leaves. Hope this helps!
Hi Anjana,
Love your recipes, especially the photos! You have some beautiful presentations and write ups.A friend pointed me to your blog last year and ever since I’ve been occasionally checking out recipes. I made the pear yogurt cake a while ago and it came put really good. I put together a menu recently for a special birthday dinner and most of the items came from your blog! Cherry lime spritzer, rosemary focaccia bread, chicken braised in wine (coq au vin) and the orange chocolate cake. They all turned out beautiful! Thanks for the detailed recipes, they’re making people happy all over the world 😊.Glad to see you’re continuing to blog despite donning the corporate hat again!
Thank you so much for trying my recipes and taking the time to leave me such a lovely feedback, Priya. I’m so glad these recipes worked well for you!!
Hi there …so many great recipes but impossible really without weight measures rather than cups….we use metric cups in Australia and the translation of the recipes really doesn’t work and is …..too time consuming….and you never know if you’ve gotten it right….please please use weight measures as well? Thanks
Thank you for the suggestion, Meg! I am a home cook and I write up recipes as I would cook them, but here is a great conversion resource you can use. https://www.kingarthurflour.com/learn/ingredient-weight-chart