Veggies and Cheese Brochettes

Cuisine: Continental Starters

Serves: 2 pax


  • Footling Bread 1pc
  • Mayonnaise 50gms
  • Onion small 1pc
  • Tomato small 1pc
  • Capsicum small 1pc
  • Mushroom optional 2-3 pcs
  • Olives 4-5 pcs
  • Salt to taste
  • Pepper to taste
  • Mozzarella cheese 50gms
  • Tomato Ketchup 4-5 tbsp
  • Oregano and chilly flakes to taste


  1. Cut the footlong bread into slices
  2. Cut all the veggies into dice shape (Cubes)
  3. Mix the vegetables with mayonnaise and tomato ketchup in a bowl adding the seasoning
  4. Take each bread and spread the mixture on it
  5. Grate the cheese and put on the bread and grill in OTG or oven for 5-7min
  6. Serve hot with Coffee

Note: In place of veggies you can also add chicken, boiled egg or mutton to make Chicken, Egg, Mutton Brochettes respectively


Chocolate Truffle Cake Easy Recipe

Cuisine: Baking

Serves: 4-6pax


  • Maida/Refined Flour 200gms
  • Sugar 200gms
  • Eggs 4pcs
  • Vanilla Essence 2-3drops
  • Baking Powder 1/2 tsp
  • Cocoa Powder 1tbsp
  • Raw Dark Chocolate brick 200gms
  • Raw White Chocolate Brick 100gms
  • Heavy/Rich Cream 200ml
  • Piping Bag 1nos


Step 1: Baking the Base of the Cake

  1. Take a Large mixing bowl
  2. Break the eggs and add sugar, vanilla essence into it
  3. Beat it with Beater till it gets fluffy like a cream
  4. Sieve the Flour mix with cocoa powder and baking powder
  5. Mix the Flour with the fluffy mixture at step 3 in a cut and Fold* method
  6. Pre-heat the oven for 15min at 160-180 degree centigrade
  7. Bake the mixture for 15min and then take out and keep aside to cool down

Step 2 Preparation of the Truffle

  1. Melt the Dark Chocolate in a Double Boiler*
  2. After it is melted add rich cream into it and start mixing it till become smooth
  3. Melt the white chocolate too on double boiler and make the garnish using the moulds

Step 3 Preparing the Truffle Cake

  1. Take the base of the cake and cut it into 1/2 vertically
  2. Pour the Melted Dark Chocolate on the middle layer
  3. Put the second layer on it and pour the remaining mixture on it
  4. Equal it with the spatula and then put the white chocolate garnish on it
  5. With the help of piping bag write happy birthday or anything you like to write on the cake
  6. Keep it inside the fridge for atleast 2 hours before serving


  • Cut and fold method is used mixing the cake batter in a cut then folding the mixture, it helps the mixture to get mixed properly avoiding lumps.
  • Double Boiler is a technique in which a hot water boiler is down and another vessel is kept on top and it is use to melt the chocolate, it just avoid the direct heat to the chocolate, we also use this method while poaching the eggs



Peshawari Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 4pax


  • Paneer/ Cottage Cheese 250gms
  • Onion medium 3pcs
  • Tomato medium 2pcs
  • Salt to taste
  • Coriander powder to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Cashewnuts 50gms
  • Cream 50ml
  • Ginger-Garlic Paste 2tsp
  • Butter to Garnish
  • Coriander leaf to garnish


  1. Take a pan, add oil, then chopped onions and sauté till golden brown
  2. Add Ginger-Garlic paste into the brown onions along with all the spices
  3. Cook for sometime then add tomato purée into it
  4. After adding the purée cook for 5-7min then add the cashew paste into it
  5. Cook till it leaves oil then add cubes of Cottage cheese into it
  6. Cook for sometime closing the lid
  7. Add cream and butter then serve hot with garnish of coriander leaf



Prawn Sukka Easy Recipe

Cuisine: Mangalorian Cuisine

Serves: 2pax


  • King Prawns cleaned 15pcs
  • Onion, chopped 1pc
  • Tomato, chopped 1pc
  • Ginger, chopped 1pc
  • Garlic Flakes, crushed 3pcs
  • Green Chilly, Chopped 2pcs
  • Mustard seed 1pc
  • Curry Leaves, few springs
  • Dry Red Chilly 7-8pcs
  • Refined Oil 2 tbsp
  • Turmeric powder 1/4 tsp
  • Salt to taste
  • Coriander seeds, roasted 2tsp
  • Cumin seeds, roasted 1tsp
  • Mustard seeds, roasted 1/4tsp
  • a pinch of Fenugreek seeds, roasted
  • Fresh Coconut, grated 200gms
  • Tamarind paste 50gms


1 Clean the prawns well by removing its head, shell and deveining it. Keep aside.

2 Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.

3 Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.

4 Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.

5 Now add chopped tomatoes and let it cook for 5 mins until they become soft.

6 Add cleaned prawns, turmeric and salt to taste. Mix well.

7 Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.

8 Once gravy is thick, add the Dry coconut paste and mix gently.

9 Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.

10 The hot and spicy Prawns Sukka is ready to be served.

11 Serve hot with garnish of curry leaves

Note: If you don’t eat Prawns you can cook the same recipe with Boneless Chicken or Cottage Cheese

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