Sprinkled with passion

Down foodpath

Sprinkled with passion

When I enter the kitchen and start playing with the ingredients, I enter into a world that only my imagination can control. I don’t find it cooking a chore to finish but a completely relaxing task. Even after a hectic day at college or elsewhere, coming back to my kitchen is my stress-buster. That’s why I love experimenting with different dishes and cuisines and push my limits when it comes to what I can put on the table.

When I was growing up, I would always hang around in the kitchen and watch my grandmother and mother cook. Around the age of 8, I was given a kid’s cookbook which had some easy recipes that I could follow. The first time that I ever took over the kitchen was to make ‘Fishcake’. When my mother would be busy making something in the kitchen, I would always run inside and put my finger in and taste it. I considered myself to be the official taster and made sure that my little comments and criticisms made her food even better than it already was.

However, the time when I officially conquered the kitchen was when I moved to Mumbai 3 years ago for my graduation. I didn’t like the food being served at the hostel, so I started experimenting with whatever I could find in the kitchen. That slowly intrigued my interest and people started asking for the recipes. Just to make it easier, I started my blog ‘Yummy Inside My Tummy’ and everything that’s dear to me is shared on that. I also post the dishes that I prepare on social media groups; they give me the encouragement to want to try more each day.

I am also a fitness freak — going for evening runs and working out at home has become a part of my daily routine now. I also believe that I earn my food by burning my calories.
Someday, I hope to start my own cafe or restaurant with my quirky recipes. Till then, I hope to continue cooking, scribble my thoughts and spread as many smiles as I can with my recipes.

The recipe that I’m sharing today is of a ‘Mango coconut chicken summer salad’ which is very quirky. It has a mix of Mangalurean and Italian flavours with a touch of summer with the mangoes. It’s a quick and easy recipe that’s perfect for the weather these days and can be enjoyed at any time of the day.


Mango Coconut Chicken Summer Salad


 Dried linguine pasta, 2 handfuls
 Boiled chicken shredded, 1 cup
 Ripe mango, 1 peeled and sliced into small pieces
 Kori Gassi masala, 1 tsp
 Ginger garlic paste, 1 tsp
 Thick coconut milk, ½ cup
 Grated carrot, 1
 Onion, 1
 Tomato, 1 small
 Mint, a couple of leaves
 Salt to taste
 Walnuts, a handful
 Chilli flakes to taste
 A squeeze of lime


 In a pot of salted boiling water, cook the linguine pasta until al dente. Rinse under cold water and drain. Add a spoon of olive oil, mix it through and keep aside.

  In a large non-stick pan, add the onions and fry until golden brown. Add ginger-garlic paste, tomato and a spoon of the Kori Gassi masala. Fry the masala nicely.
 Add the coconut milk and reduce in the pan until it thickens.

 A few minutes later, throw in the shredded chicken and let the chicken absorb all the flavours of the coconut curry.

 Add the pasta and mix well for about 5 minutes.
 Add the grated carrot, mint, mango, walnuts and chilli flakes.
 Turn off the stove and transfer it to a bowl.
 Garnish with fried onions, mint and a squeeze of lime.

Riya Patel
(As told to Anila Kurian)

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