Cooking for one isn’t fun.

Ever try to make a single serving of biryani or butter chicken?

Prepping meals on weekdays in general takes more effort and time than my schedule allows. After coming home at odd hours every night, slaving in the kitchen is the last thing on my mind. So I tried the most obvious thing:

Cook once on a Sunday, once mid-week and store it in my refrigerator for weeknight meals. Problem solved!

Or is it?

When the next weekend rolls around, I still have a gallon of curry sitting in my fridge. Groceries add up, waiting to be cooked and often spoil. Throwing out food isn’t something anyone should do.

If you’re on your own – away from family for work or studies, you’ve probably been through it. Before you reach for scrambled eggs, packaged noodles or the phone to dial for a pizza, hear me out!

There are recipes you can make for one person that are quick, easy and don’t need much shopping for. I’m talking sauces, pastes, condiments and spices that you can keep refrigerated and use to make a variety of gourmet meals with veggies and protein of your choice. Use your imagination and come up with ideas for sides – my choice (and one you can’t go wrong with) is chips!

Here’s my recipe for BBQ CHICKEN BAGELS (or bagel, since we’re cooking for one). You can use leftover chicken or buy some chicken mince to make this dish.

  • In a pan over medium heat, melt a teaspoon of butter.
  • Add in half an onion, thinly diced, a clove of garlic (or garlic paste) and a tablespoon of tomato paste and let it sweat and soften for a few minutes.
  • Sprinkle in some sugar and remove from the heat.
  • Add in a dash of Worcestershire sauce and chilli sauce and mix together.
  • Add a handful of minced chicken or shredded chicken to the bowl and mix well to distribute the flavour and make a patty.
  • In a non-stick pan, add a tablespoon of vegetable oil over medium-high heat. Cook the patty for 5-6 minutes on each side.
  • In the meanwhile, mix together half a teaspoon of honey, a squirt of lemon juice and half a teaspoon of extra virgin olive oil. Add in some finely shredded cabbage and onion, salt and pepper and toss to coat your slaw.
  • Assemble your bagel and top it with the slaw.
  • Serving suggestion – pair it with exotic chips like Terra Adventure for some gourmet snacking!


Chips are chips, right? Peeled potatoes, sliced, fried, seasoned…

Not Terra!

These are real vegetable chips made from a variety of root veggies – sweet potato, beetroots, parsnip, purple sweet potatoes, naturally blue potatoes, taro and batata (Cuban sweet potatoes)

That means every packet is a blend different in texture and tastes. If the exotic vegetables wasn’t enough, they also come in flavours like Mediterranean and Original. One that immediately caught my attention was the flavour “Blues” – it was the first type I tried and paired with my bagel. However, my favourite packet is the Meditteranean one! The chips are vibrant, taste pepper-y, have perfect crunch and each one tastes different. The slightly sweet aftertaste makes it super addictive and irresistable – I love it!

They’re great to serve at a party since they’re so unusually decorative too!

While pairing it with fish, burgers and sandwiches are great, it serves as a healthy snacking option by itself too!

You’ll find them available at Foodhall, Godrej Natures Basket, Big Basket and

To know more, check out the Terra Chips Website and Facebook Page 

Take a pack along for a long drive, picnic or when you stay home for movie night with the family. Everyone’s guaranteed to love it!

See ya next time! Till then, keep in touch on Facebook, Twitter and Instagram!

*This is a sponsored post for Terra Chips.

I love spending the Christmas season at home in Goa for so many reasons. It’s the time when friends and family abroad come home, the kids go carol-singing in the evenings, and everyone sets up their own Nativity scene (called cribs) with little statues. The sweet aroma in the air has me guessing what all the neigbours are cooking for lunch or what sweets have just come out of the oven next door.

I find small things like these reassuring. Food traditions, local festivities, the sights and smells that this time of year brings, remain untouched.


A feeling that lacks in many other aspect of our 21st century lives.

I came home from Mumbai yesterday to find Mum cooking up a Neureo storm in the kitchen. No Christmas is complete without these stuffed, deep-fried dumplings of deliciousness. Made with flour and ghee with a variety of stuffing, these Empenada look-a-likes are swapped between families and friends on Christmas on decorative trays filled with a variety of Goan sweets.


Mum’s Neureos are like any other. They’re crumbly, melt-in-your-mouth good, so it’s no wonder she had to literally make a basket full of them.

The most popular ones are stuffed with either freshly grated coconut or rava.

1 1/2 kg flour
A few pinches of salt
200 gms of ghee
100 gms of cornflour


1 1/2 kg sugar
1 cup water
4 freshly grated coconuts
100 gms of cashew nuts
100 gms raisins
100 gms roasted sesame seeds
6 tbsp ghee
6 powdered cardamoms
oil for frying

Mix flour, salt and ghee with just enough water to knead into a soft dough. Keep aside.

Heat sugar and water to make a syrup. To this, add grated coconuts, ghee and nuts. When the mixture has thickened, add raisins and cardamom powder. Remove from the fire after the mixture has turned quite dry. Cool and keep aside.

NEUREO RECIPEDivide the dough into small balls and roll out into thin rounds. Put a spoonful of the coconut filling on each round, wet the edges and press down to create a half moon shape. Trim the edges with a cutter and deep fry in hot oil.


If you want variety, make the rava filled ones too!

1 1/2 kg rava
100 grams roasted sesame seeds
100 gms cashew nuts
100 gms raisins
4 dry grated coconuts
6 powdered cardamoms.
6 tbsp powdered sugar

In ghee, fry the rava till fluffy and done. Add dried grated coconuts and mix well.
Then add cashew nuts, raisins, cardamom powder, sesame seeds and mix.
Lastly, add the powdered sugar and mix well. Keep to cool and mix every 5-10 minutes so that it doesn’t harden.
Place a spoonful of the mixture in the outer shell (recipe above) and deep fry.

If you haven’t made Christmas sweets yet, make sure you try this out. Don’t forget to share your pictures with me on Facebook, Twitter and Instagram. And while you’re at it, subscribe to my blog too!

Much love! Cya next time