Nature’s goodness from Godrej Nature’s Basket + Gazpacho Recipe

The most important question first; have you checked out Foodchants’ Kitchen? What? No? Do it NOW NOW NOW!
Second question; Do you know what happiness is? Happiness is to have loads of awesome ingredients in your kitchen to play with, plenty of crazy ideas and insane amount of good food at the end of the day. This Monday when I reached home from work I was jumping like a happy bunny. The reason was a hamper from Godrej Nature’s Basket which had some fresh mulberries, bok choy and edible flowers from Trikaya. I had some strawberries and oranges with me and I just couldn’t stop myself from taking this picture. The colours look pretty, don’t they?
It has been a long time since I ate fresh mulberries. Used to eat them as a kid at my Nana-Nani’s house in Uttarakhand. 

After all the jumping, clicking pictures and Instagramming I stepped in my DEN (kitchen that is) to cook up a great meal and also try a couple of recipes for Foodchants’ Menu (Check it out here There’s a pretty awesome Mulberry Vinaigrette that I made and I’ll very soon start taking orders for it. The sweet and sour vinaigrette went perfectly well with the mulberry+beetroot+walnut salad that I made later. 
The strawberries were used to make a sauce which’ll also be on the menu soon. P.S. – It has bacon in it :D.
Oranges were turned into a Flourless Chocolate Orange Cake. By the way this was my second order of the cake jars. See details here

Next, I made this fresh chilled gazpacho topped with edible flowers. The bowl of soup looked so pretty that I almost didn’t eat it but then I did kyonki paapi pet ka sawal hai bhai!
Red bell pepper – 1 medium roughly chopped
Tomato – 2 medium roughly chopped
Red onion – Half roughly chopped
Cucumber – 3/4th roughly chopped
Apple cider vinegar – 1 tbsp
Olive oil – 1 tsp
Crushed black pepper – 1/4th tsp
Salt to taste
For garnish
Cherry tomatoes – 6 cut in half
Red onion – Half diced
Cucumber – 1/4th diced
Edible flowers – a handful
  1. Throw bell pepper, tomatoes, red onion, cucumber, apple cider vinegar, black pepper and salt in a blender together and make a fine paste.
  2. Add olive oil and blend again till the paste is smooth.
  3. Add a little water if needed but make sure that the consistency is thick.
  4. Pour the liquid in a bowl and put in freezer for about half an hour. 
  5. Take out the chilled gazpacho, garnish with cherry tomatoes, onion, cucumber and edible flowers. Serve.

Thai salad with Maggi noodles – One bowl meal

Do you know what I love the most about Japanese and Thai food? The one bowl meals. The dishes are fuss free to prepare, there’s no headache of plating and they are full of nutrition – a good balance of protein, vitamins and carbohydrates. So tonight I thought of throwing together a one bowl meal. I took the Thai salad recipe from Good Food Magazine’s November issue and added my own twist to it. There weren’t any noodles at home except for Maggi so I used them without the masala. It tasted pretty awesome. I am sure you’re going to love it too.

French beans (chopped diagonally) – 1 cup
Shallots (chopped) – 2
Boneless chicken breast (boiled and shredded) – 1 cup
Lemongrass – 1 tsp
Red chilli (sliced) – 1
Ginger (grated) – 1 tsp
Mint leaves (chopped) – 1 tbsp
Thai basil (chopped) – 1 tbsp
Maggi noodles – 1 packet
Soy sauce – 1 tsp

For dressing
Coconut milk – 2 tbsp (you can use 1 tbsp coconut powder if you’re out of coconut milk)
Oyster sauce – 1 tbsp
Sweet chilli sauce – 2 tbsp
Garlic (crushed) – 1 clove
Juice of half lemon
Salt to taste.


  1. Simmer French beans in salted water for about four minutes. Make sure they are partially cooked and the bright green colour is intact.
  2. Throw beans, shallots, ginger, chilli, lemon grass, mint leaves, Thai basil and chicken together in a bowl.
  3. Boil Maggi noodles in 11/2 cup water. Throw out excess water and add soy sauce to the noodles. You can keep the water if you want your dish a bit soupy. Mix noodles with the salad.
  4. Now mix all the ingredients for dressing together and add it to the above mix.
  5. The one bowl meal is ready. Eat away!
  6. You can replace chicken with fish, prawns, eggs or tofu.

Potato and spinach salad with yogurt dressing

Salads; they are healthy, fresh and yum and I can live on them forever. This new salad that I tried was inspired from a recipe on It’s a jhatpat recipe and makes for a great lunch and what’s not to love about a salad which has potatoes and spinach in it? Don’t believe me? Ask the minions….
Or Popeye…

Or just try this recipe…

Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 2

Potatoes – 3 medium
Spinach (blanched and chopped) – 1 cup
Macaroni (cooked al dante) – 1 cup
Red and yellow bell peppers (chopped) – 1 cup
Shallots (finely chopped) – 1 sprig
Olive oil – 2 tsp
Lemon juice – 1 tsp
Black pepper powder – 1/2 tsp
Salt to taste

For dressing
Yogurt – 1 cup
Garlic (chopped) – 2 cloves
Roasted cumin powder – 1/2 tsp
Salt to taste


  • Pre-heat oven at 200 degree Celcius.
  • Peel and cut potatoes into big cubes.
  • Grease the baking dish, place the potatoes on it, drizzle 1 tsp olive oil, salt and pepper on them and let them roast for 20 minutes. Prepare rest of the stuff (blanching spinach, cooking pasta, preparing the dressing etc.) while the potatoes are cooking.
  • Heat 1 tsp olive oil in a pan and saute the shallots. Keep the aside.
  • Mix all the ingredients of the dressing with the yogurt and whisk it.
  • Once the potatoes are crispy and brown mix them with spinach, macaroni, bell peppers and shallots. Add the lime juice and mix in the dressing.
  • A glass of white wine will go well with it.

My Doodle recipe is a part of Easy Doodle Recipe contest at in association with

Mom’s special bread samosas – A mix of fried and healthy

Sometimes I love indulging in some seriously unhealthy breakfasts. Most of them are my Mom’s recipes. These bread rolls or like Mom calls them, bread samosas are one of them. The dish tastes the best during winters when there are a lot of fresh vegetables in the market. The digestive system also works better in winters so it’s best to make it then.

Potatoes – 4 medium
Carrot – 1 medium (grated)
Cabbage – 1 cup (grated)
Capsicum – 1 medium (chopped)
Green chilies – 2 (chopped)
Green coriander – 1/4 cup (chopped)
Dry mango powder (amchoor powder) – 1 tbsp
Red chili powder – 1 tsp
Bread – 8 slices
Salt to taste
Oil for deep frying


  1. Boil, peel and mash the potatoes.
  2. Add carrot, cabbage, capsicum, green chilies, green coriander, amchoor powder, red chili powder and salt to potatoes and mix well.
  3. lightly soak a bread slice in abowl of water. Squeeze out the excess water, take a little potato filling and place it in the centre of the bread slice.
  4. Carefully wrap the bread around the potato mix to make a round ball.
  5. Repeat the process with rest of the bread slices.
  6. Heat oil in a wok and fry the samosas till they turn brown.
  7. Serve with sauce, green chutney or any other dip of your choice.

Baby potato and bacon salad + Happy Birthday blog

The blog turns two today, it has been a very delicious ride so far. I started this food blog in 2011 after I started food writing for burrp’s features section Know Your City. Initially, the idea was to write restaurant reviews but the blog kept growing and I started posting recipes that I was trying at home. The blog inspired me to bake more often and try out ingredients that I had never used before. Thanks blog and Happy Birthday.

To celebrate the blog’s birthday I thought of making something with bacon, my new found love :). I decided to go with this simple Roasted baby potatoes and bacon salad topped with caramelized onions. The dish tastes wonderful with different sort of flavours and textures; the crunchy bacon, sweet onions and pepper roasted potatoes, what’s not to like about it. I got the inspiration for the recipe from Here’s the recipe with a slight twist.

Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 2

Baby potatoes – 250 gms
Onion – 1 large
Bacon – 3-4 strips (depends on how much bacon heavu you want it to be)
Black pepper – 8 (lightly crushed)
Maple syrup – 1 tbsp
Parsley – 1 tsp
Lemon juice – 1 tsp
Sugar – 1 tsp
Kosher Salt – 1 tsp
Olive oil – 2 tsp for potatoes, 2 tsp for caramelizing onions, 1 tsp for frying bacon


  • Preheat the oven at 180 degree celcius.
  • Peel and half the potatoes. Take them in baking dish, add salt, pepper, olive oil and lemon juice. Mix well.
  • Roast the potatoes in oven for about 30 minutes or till they are brown and crisp.
  • Heat 2 tsp olive oil in a pan for caramelized onions, throw in onions and sugar and fry till they turn brown. Remove from the pan and keep aside.
  • Heat 1 tsp olive oil in a pan, chop the bacon strips and fry them in the oil. Add maple syrup. Remove from pan and keep aside.
  • Once potatoes are roasted move them in the serving bowl. Top them with maple bacon, caramelized onions and chopped parsley. Serve.

Grab a chilled beer too.

My Doodle recipe is a part of Easy Doodle Recipe contest at in association with