<p>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. <br /><br /></p>.<p>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. <br /><br />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. <br /><br />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. <br />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. <br /><br />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.<br /><br />Recipe<br /><br />Mango Coconut Chicken Summer Salad<br /><br /><em>Ingredients</em><br /><br /> Dried linguine pasta, 2 handfuls<br /> Boiled chicken shredded, 1 cup<br /> Ripe mango, 1 peeled and sliced into small pieces<br /> Kori Gassi masala, 1 tsp<br /> Ginger garlic paste, 1 tsp<br /> Thick coconut milk, ½ cup<br /> Grated carrot, 1<br /> Onion, 1<br /> Tomato, 1 small<br /> Mint, a couple of leaves<br /> Salt to taste<br /> Walnuts, a handful<br /> Chilli flakes to taste<br /> A squeeze of lime<br /><br /><em>Method</em><br /><br /> 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.<br /><br /> 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.<br /> Add the coconut milk and reduce in the pan until it thickens.<br /><br /> A few minutes later, throw in the shredded chicken and let the chicken absorb all the flavours of the coconut curry.<br /><br /> Add the pasta and mix well for about 5 minutes.<br /> Add the grated carrot, mint, mango, walnuts and chilli flakes.<br /> Turn off the stove and transfer it to a bowl.<br /> Garnish with fried onions, mint and a squeeze of lime.<br /><br />Riya Patel<br />(As told to Anila Kurian)<br /></p>
<p>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. <br /><br /></p>.<p>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. <br /><br />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. <br /><br />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. <br />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. <br /><br />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.<br /><br />Recipe<br /><br />Mango Coconut Chicken Summer Salad<br /><br /><em>Ingredients</em><br /><br /> Dried linguine pasta, 2 handfuls<br /> Boiled chicken shredded, 1 cup<br /> Ripe mango, 1 peeled and sliced into small pieces<br /> Kori Gassi masala, 1 tsp<br /> Ginger garlic paste, 1 tsp<br /> Thick coconut milk, ½ cup<br /> Grated carrot, 1<br /> Onion, 1<br /> Tomato, 1 small<br /> Mint, a couple of leaves<br /> Salt to taste<br /> Walnuts, a handful<br /> Chilli flakes to taste<br /> A squeeze of lime<br /><br /><em>Method</em><br /><br /> 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.<br /><br /> 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.<br /> Add the coconut milk and reduce in the pan until it thickens.<br /><br /> A few minutes later, throw in the shredded chicken and let the chicken absorb all the flavours of the coconut curry.<br /><br /> Add the pasta and mix well for about 5 minutes.<br /> Add the grated carrot, mint, mango, walnuts and chilli flakes.<br /> Turn off the stove and transfer it to a bowl.<br /> Garnish with fried onions, mint and a squeeze of lime.<br /><br />Riya Patel<br />(As told to Anila Kurian)<br /></p>