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.

Recipe

Mango Coconut Chicken Summer Salad

Ingredients

 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

Method

 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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