Linguine with herb grilled chicken in tomato basil sauce

Rosemary and thyme infused grilled chicken in a bowl of linguine covered in tomato basil sauce

Yields: 4-5 servings, Prep Time: 15 mins, Total Time: 25 mins


500 gms linguine

2 chicken breasts

3 ripe tomatoes, chopped

1 medium red onion, chopped

7 cloves of garlic, 5 chopped & 2 crushed

1/4 cup basil, chopped

1/2 cup parmesan, shredded

2 tsp rosemary

1 tsp thyme

Olive oil

Salt and Pepper 


1. Pour 2 tablespoon olive oil over chicken. Rub thyme, rosemary, and salt over it. Set aside to marinate for at least 15-20 minutes.

2. Bring water to boil in a large pot over a high flame. Add crushed garlic to it. 

3. Add linguine. Make sure it is completely immersed in water. Then add 2 teaspoon olive oil and 1 teaspoon salt in the pot. 

4. Reduce the heat to a medium flame, and let it cook for around 8-10 minutes. Strain and set aside. Make sure to throw away the garlic.

5. Heat some olive oil in a saucepan over a medium flame. Sautée onions, chopped garlic, and tomatoes. Add a cup of water to it. Cover with lid and let it cook for 15 minutes or till the mixture softens. 

6. Add this in a mixer and purée it. Add the puréed mixture back in the saucepan and heat it over a low flame. 

7. Add basil, parmesan, salt and pepper to taste. Stir and let it simmer for 2 minutes. Transfer sauce to a bowl/jar and set aside.

8. Grill chicken over a pan on a medium flame for around 15-20 minutes. Keep turning sides in intervals. Once done, take it off the pan and roughly chop it.

9. Finally, put it all together in a bowl. First add linguine and a dash of olive oil, then add chicken, and top it off with some sauce. Mix it well. Sprinkle some shredded parmesan over it. Dig in!


  • You can use spaghetti/pasta instead of linguine too. 

  • Use fresh and ripe tomatoes for the sauce.

  • Add some butter in the sauce, and throw in some roasted garlic in the linguine to enhance the flavor.

Goan Green Beef Curry

Soft, tender chunks of beef in a tangy and spicy cilantro based gravy

Yields: 6-8 servings, Prep Time: 20 mins, Total Time: 90 mins


1.5 lb/600-700 gms stewing beef, cut in 1 inch cubes

3 medium red onions, peeled and chopped

1 small tomato, chopped

7 cloves garlic, peeled and chopped

1.5 inch ginger, chopped

3 long green Indian chilies, chopped

1 small ball tamarind 

1 bunch cilantro, chopped along with the stems

12-14 peppercorns

10 cloves

1/2 cinnamon stick

1/2 tsp cumin

1/2 tsp turmeric powder

2 tbsp white vinegar

1/2 cup vegetable oil

2-3 tsp salt



1. Add 1 teaspoon salt and 1 tablespoon vinegar to the beef chunks. Rub it and set aside to marinate for 15-20 minutes at least.

2. Soak tamarind in 6 tablespoons of warm water for 15 minutes. Once the tamarind softens, squeeze it to get the extract.

3. Add 4 tablespoons of oil in a pressure cooker and fry onions over a medium flame. When the onions turn translucent, add beef, and pressure cook it for 4-5 whistles. Take the contents off the cooker and keep it aside.

4. Add ginger, garlic, chilies, tomato, tamarind extract, peppercorns, cloves, cumin, cinnamon, turmeric, and cilantro in a mixer and grind it till you get a smooth paste

5. Heat remaining oil in a cooking pot over a medium-low flame. Add beef and onions.

6. Add the paste. Pour some water into the container that you ground the paste in, and add that in the pot. Add the remaining 1 tablespoon of vinegar and mix well. Add more water if the gravy is too thick for your liking. Also, check and add some more salt and pepper if necessary.

7. Reduce the heat to a low flame. Cover the lid and let it slow cook for about 45-50 minutes or until the beef turns tender.

8. Serve hot with rotis/parathas or steamed rice/pulao. 


  • In case you don't have a pressure cooker, cook the beef and onions in the pot and increase the cooking time by 15-20 minutes (total cooking time will be around 80 minutes)

  • You can substitute chicken for beef. The cooking time in this case will be reduced to 20-30 minutes since chicken cooks faster than beef.

  • You can also add potatoes and carrots to enhance the taste. In this case, add them in the pot after you've put the beef and onions. Also, don't marinate the beef with vinegar, instead add all the vinegar in the pot before you slow cook the mixture. 


A baked loaf of ground beef mixed with bacon, ham and condiments.

Yields: 5-6 servings, Total Time: 45-50 mins


1 bowl of ground beef

1 small red onion, chopped

2 cloves garlic, minced

2 eggs, beaten

1/2 cup milk

1/2 cup ketchup

4 strips of bacon, fried

3 slices of ham

1/2 cup bread crumbs

1/2 cup rolled oats

1 tsp salt

1 tsp pepper


1. In a large bowl,  mix beef, onions, garlic, eggs, milkketchup, bread crumbs, rolled oats, salt and pepper. Make sure to mix and mash all the ingredients well together. 

2. Chop the bacon and ham, and add it to the mixture. Mix well.

3. Mould this mixture into a loaf by pressing on both the sides and the top.  It should be soft and mushy to the point that it doesn’t fall apart when slightly lifted.
4. Preheat the oven to 350 F / 170 C. Grease a large baking pan with butter or oil, and place the meat loaf in it.

5. Bake it in the oven for  30 - 40 minutes. Check if the meat is cooked by inserting a knife in the middle of the loaf. If cooked well, the knife should come out clean.

6. Take it out of the oven, and brush the top of the loaf with some ketchup. Place it back in the oven, and let it bake for another 15 - 20 minutes.

7. Finally, slice it up and serve with mashed potatoes, or Texas toast.

Ema Datshi

A bhutanese chili and cheese soup considered to be the national dish of Bhutan. 

Yields: 4 servings, Total Time: 15-20 mins

What you need:

1 Medium onion, sliced

1 ripe tomato, chopped

2 long green chili peppers

5 flakes of garlic, whole

1 medium potato, sliced

5-6 cubes of white processed cheese

1 tablespoon unsalted butter

1.5 cups of water 

2 tablespoon vegetable oil

salt and pepper to taste

What to do:

1. Heat a wok over a medium flame, add oil and heat the onions, tomatoes, garlic and potatoes.

2. Slit the green chili peppers vertically and chop it in half. Add this in the wok and stir. (You can add more if you want it to be more spicy)

3. Now add water and mix everything well. Let it simmer for 5 minutes.

4. Add the cheese cubes and stir continuously till the cheese melts. Cover the wok. After 10 minutes open and add butter. Mix well.

5. Finally add salt to taste. Pepper is optional since the dish is already spiced with green chili.

6. Cook for another 5 minutes or until the soup turns slightly thick. Check if the potatoes are cooked thoroughly. 

7. Serve hot with steamed rice or grab a spoon and just dig in.