Friday 25 September 2020




2 large potatoes boiled
100 gms cottage cheese
1 green chili de-seeded and finely chopped
1/2 tsp chili flakes
1/2 tsp pizza pasta seasoning
1 tbsp finely chopped coriander leaves
1 small onion finely chopped
salt and pepper to tase
12 bite size broccoli florets blanched  
3 tbsp cornflour 
2 tbsp all purpose flour
1 cup pranko bread crumbs
oil for frying


  1. In a mixing bowl mix mashed boiled potatoes, grated cottage cheese, green chili, red chili flakes, pizza pasta seasoning, coriander leaves, onion, salt, pepper and one tbsp. cornflor , mix well and keep aside.
  2. In another bowl mix two tbsp each of corn flour and all purpose flour , slat and pepper and make a slurry of coating consistency by gradually adding 14/ cup to 1/2 cup of water.
  3. Take bread crumbs in another bowl.
  4. Divide the dough in 12 portions.
  5. Take one portion in your hand and make a ball then flatten the ball and keep one broccoli floret in the center. Gather the edges and make a ball again hiding the broccoli inside the ball.
  6. Dip the ball in the slurry then take it out and roll it into bread crumbs.
  7. Repeat the same with rest of the balls.
  8. Deep fry the balls in hot oil and serve hot with a dip of your  choice. 
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Monday 21 September 2020



Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 3-4


1 head broccoli approx. 750gms  

150 gms cottage cheese

1 tbsp. olive oil or butter

3-4 cloves of garlic finely chopped 

salt and black pepper to taste

2 tsp lemon juice


  1. Cut the broccoli into bite size pieces and put it in boiling water with 1/2 tsp salt for 2 minutes.
  2. Then drain out the excess water and wash it with cold water.
  3. Cut the cheese into cubes.
  4. Heat the oil in a pan and add chopped garlic to it sauté for a while then add broccoli and cook on high flame till it become a bit tender but don't let it loose its crunch. Or toss the broccoli with garlic and oil and bake it in the oven for aprox. 7-8 minutes on 200 C.
  5. Add salt, pepper, cheese cubes and lemon juice stir a while and the salad is ready to be served. 

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Tuesday 15 September 2020




1/2 cup blue berries
4-6 tsp sugar or as per taste
1 tsp corn starch dissolved in 2 tbsp water
1/2 lemon juice
1 cup water

  1. In a medium saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a boil.
  2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  4. Remove from heat .
  5. If you want a clear sauce then crush the berries with the help of a blender and strain the sauce through a strainer.
  6. This sauce can be used over pancakes, cheesecakes,  waffles and to make blueberry icing or blueberry ice cream.
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