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Recipes for love

By Mini Ribeiro
Last updated on: February 10, 2016 15:10 IST
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Mini Ribeiro shares some easy recipes for people who don't cook.

Som Tam Thai

Som Tam Thai

Recipe by Chef Tam, The Oberoi, Bengaluru


  • 150 gm raw papaya (grated)
  • 4 cherry tomatoes
  • 10 gm carrot julienned
  • 2 tbsp tamarind pulp
  • 5 gm birds eye chili (Thai Chilli) chopped
  • Light soy sauce to taste
  • 1 tbsp lemon juice
  • 5 gm palm sugar
  • 10 gm roasted peanuts
  • 10 gm haricot beans
  • 5 gm garlic chopped


  • Peel papaya and wash it with cold water and place in a basket to allow the water to drain. This process makes the papaya crispy.
  • Take blanched haricot beans, garlic and birds eye chilly and keep aside in a bowl.
  • To prepare the dressing, combine the tamarind pulp, light soya, palm sugar, lemon juice, garlic and chillies in a bowl.
  • Stir until the palm sugar gets dissolved.
  • Add grated papaya and mix it slowly allowing the dressing to coat it gradually.
  • Add carrots, roasted peanuts cherry tomato.
  • Check for seasoning, place the salad on the plate.
  • Add more roasted peanuts on top.
  • Serve chilled.

Mango & Prunes Salad

Mango and Prunes Salad

Recipe by chef Mukul Jha, executive chef, Four Points by Sheraton, Navi Mumbai, Vashi


  • 1/3 cup mint leaves
  • 10 gm prunes
  • 2 tsp balsamic vinegar
  • 2 tsp fresh lemon juice
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp extra-virgin olive oil
  • 1 ripe mango, peeled and cut into cubes
  • 1 large tomato, cut into 1/2-inch cubes
  • 1 small red onion, halved lengthwise and thinly sliced crosswise
  • 1/3 cup fresh cilantro leaves


  • Beat vinegar, lemon juice, sugar, salt, and pepper together, until sugar is dissolved.
  • Add oil and remaining ingredients.
  • Toss them well until coated.
  • Serve.

Grilled Chicken with Corn, Olives and Cherry Tomato Salsa

Grilled Chicken

Recipe by chef Sandip Patil, Chef de cuisine-The Café, Hyatt Regency Pune


  • 120 gm chicken breast boneless
  • 30 gm American corn
  • 10 gm olive black
  • 30 gm cherry tomato
  • 30 gm fresh thyme
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt to taste
  • Pepper to taste


For grilled chicken

  • Marinate the chicken with salt, pepper, thyme and olive oil. Keep aside for 10 minutes.
  • Put marinated chicken on the grill and cook for 10 minutes on each side until it is well cooked from inside

For salsa

  • Blend olive, cherry tomato and corn coarsely in a mixer.
  • Add salt, pepper, thyme, olive oil and lemon juice.
  • Mix well.

To assemble

  • Arrange the chicken on a platter, drizzle with salsa.
  • You may garnish with a sprig of thyme before serving.

Dry Fruit Roulade

Dry Fruit Roulade

Recipe by Manav Koul, Executive Chef, Sofitel Mumbai, BKC


  • 300 gm cashew nuts
  • 300 gm almonds
  • 150 gm pistachios
  • 250 gm figs
  • Ghee as required


  • Soak the cashew nuts in water until they become soft.
  • Make a dough out of the soaked cashew nuts and set aside.
  • Chop all dry fruits and nuts into small pieces.
  • Heat some ghee in a skillet and sauté all chopped ingredients and let it cool.
  • Flatten the dough into a thin layer and place the dry fruits mixture on it.
  • Roll the dough and shape it into a roulade.
  • Plate it with rose petals and garnish with almonds.
  • Serve.

Strawberry Tart

Strawberry Tart

Recipe by Pastry Sous Chef Ankit Saini, Le Meridien Gurgaon

For Mascarpone cream

  • 100gm mascarpone cream
  • 100gms double cream whipped
  • 40gm sugar
  • 1 vanila pod (optional)

For sweet dough

  • 100 gm butter
  • 100 gm icing sugar
  • 200 gm flour
  • 2 tbsp milk
  • 25 fresh strawberries
  • Raspberry sauce for plating
  • 100 gm raspberry puree
  • 1 tbsp breakfast sugar


  • Whip together mascarpone cream and double cream with added breakfast sugar and vanilla pod till fluffy. Keep aside.
  • Boil raspberry puree with sugar and cool it.
  • Mix butter, icing sugar, flour and milk all together in a bowl.
  • Beat it for 30 to 40 seconds at medium high speed.
  • Roll the sweet dough and cut it into heart shape and bake at 180 degree C.
  • On a plate, place the heart shaped baked sweet dough biscuit, put a tbsp of mascarpone cheese mixture, surround it with diced strawberry and cover it again with another heart shaped biscuit.
  • Drizzle raspberry puree on plate and serve.


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Mini Ribeiro