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    Baked Egg: Prosciutto slices topped with an egg, drizzled with truffle oil, mascarpone and some light seasoning. Heavenly!

    prosciutto wrapped asparagus.

    Red Pepper and Baked Egg Galettes Impressive but SUPER EASY to put together with frozen puff pastry.

    Homemade Mascarpone Cheese

    Egg en Cocotte with Spinach, Roasted Mushrooms and Mascarpone

    Tamatar ki Chutney In a wok (kadhai) add oil. Add mustard seeds, curry leaves, ginger, garlic. Once cooked, add tomatoes. Let the tomatoes cook for 5 minutes. Now add sugar, salt, vinegar, red chilli powder and pepper. Cook this till the tomatoes are soft and squishy. Serve with idli, dosa and vada.

    Arbi and Beetroot Cakes Grate all three root vegetables in a bowl. Add chives to it. Grate some ginger into the bowl. Season with salt and pepper. Add some bread crumbs. Sprinkle some suji and bread crumbs onto a flat plate. Wrap the cakes in some in the above mix. Place them in the refrigerator for about 5 minutes. After that pan fry them lightly and they are ready to be served. Serve with Cashew Pesto.

    Tomato Basil Pilaf In a deep pan add butter. Add onions. Saute. Add pepper corns, bay leaf, shahi zeera, garlic and tomato. Saute for 2-3 minutes. Add the tomato puree. Cook for 2 minutes. Add the pre soaked basmati, salt, pepper, basil leaves and the stock. Cook till rice are done. Garnish with some basil leaves. Serve with a mushroom ragout.

    Pyaaz Paneer In a kadhai / wok add oil and zeera. Let it flutter. Add the green chilli. Add chopped ginger and onions. Saute till onions are translucent. Add salt, garam masala, sookha dhaniya powder, red chilli powder. Cook the onions till they are dark brown. Keep adding a little water in case the onions start to burn. Once the onions are done add cubes of paneer and cook for 2 minutes. Garnish with chopped coriander leaves and serve.

    Brown Rice Onion Pilaf In a deep pan add oil and butter. Add the sliced onions and saute till translucent. Add the bay leaf, cinnamon and sugar. Saute till brown and caramelized. Add the soaked rice, salt and pepper. Saute. Add the stock. Cover and cook till done. Serving suggestion: Serve with garlic balsamic prawns. Note: Brown rice requires more water for cooking as compared to white rice.

    Tofu Pakora Method Cut tofu into cubes or rectangular pieces as desired. Apply a little salt on tofu pieces and keep aside for 15 minutes. Mix gram flour, curd, red chilli powder, ginger paste, garlic paste, garam masala, salt and water to make a thick batter. Dip the tofu pieces in the batter and deep fry in hot oil. Serve hot with tomato ketchup.

    Corn Cakes with Sweet Chilli sauce Take a bowl and mix whole corn and crushed corn properly. Make a paste of Thai coriander root, garlic and white pepper corn. Add 1 tbsp of the paste to the corn mixture followed by the sugar and add salt. Add the seasoning sauce and soya sauce. Add the rice flour for binding. Mix all the ingredients thoroughly. Heat the oil in a deep pan. Make small balls of the corn mixture and deep fry till golden brown.

    Flourless Choc Cake Break the choco into small pieces and melt over hot water. whisk butter and sugar together. add the 4 egg yolks one at a time.whisk 3 egg whites until frothy.Let the chocolate cool down and pour it into the butter and egg mixture. Then add the egg white mixture and stir thoroughly.Pour the chocolate mixture in a floured and buttered oven tray garnish with flaky almonds.Set the over at 175 degrees and bake for about 10 minutes.Serve the chocolate cake with vanilla ice cream.

    Nariyal Barfi Make a sugar syrup by dissolving sugar and water completely. Add one grated coconut and mix them well. Followed with khoya and smashed green cardamom. Mix them well. In a tray, apply some Ghee and sprinkle some chopped dry fruits. Add in the mixture and keep it in the fridge for 15 minutes. Serve cold.

    Greek-baked Shrimp with Feta & Garlic

    Chicken and Spinach Pasta Bake

    Easy Red Curry with Chicken & Jasmine Rice.