Eggless No-Bake Mango Cheesecake Recipe

Eggless No-Bake Mango Cheesecake Recipe

What you'll need:

Cream cheese - 1 block (250gm, Philadelphia Cream Cheese)

Cream - 170 gm (I used Nestle)

Sugar - Half a cup 

Mango puree - 3/4 of a cup

Gelatine - 1 Tbsp

Hot Water - 1/4 cup

Graham cracker crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)

Unsalted butter, melted - 75 gm (about 1/3 of a cup)

Way to do it:

1. Whiz the graham crackers in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake.

2. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.

3. Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.

4. Pour on top of the graham cracker base. Return to fridge for another 10-30 mins. (RC Note: As for my case, I divided the gelatine and the cheese mixture into two. Pour half of the mango puree on one side and stir in the half gelatine. Add the rest of the gelatine into the next mixture. Alternate them to get the so called zebra pattern hihi)

5. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner, as it should be.

6. Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance!

Khasta moong dal Kachori

Khasta moong dal Kachori

Khasta moong dal  Kachori

Ingredients for Filling

1/2 cup     moong dal/split green grams without the skins(soaked for 3 hours)

3- 5     curry leaves/limro, torn into small pieces

1/2 tsp     rai/mustard seeds

   pinch of hing/asafoetida

1/4 tsp      cumin powder

1/2 tsp   garlic paste

1/2 tsp     ginger paste

1 tsp   green chili paste

1/2 tsp   red chilli powder (more for spicier taste)

1/2 tsp   coriander powder

  large pinch of amchur  or 1 tbsp. grated raw mango

1 tsp  fennel powder

pinch of garam masala

2 tbsp  oil

salt to taste

1 tbsp  sugar

Ingredients for Dough

1 ½ cups  plain/all-purpose flour

1/4 tsp  salt

3 tbsp  oil or ghee

icy cold water for kneading

Instructions 

Rinse and drain out the moong dal and then put them in a pan. Add water and boil for about 5-7 minutes. Drain and set aside to cool, then run them through the processor to crush them up slightly. Not until they are smooth, just to make them coarsely crushed.

Heat the oil, add the rai and once they splutter, add the fennel and cumin, then the limro leaves, hing, ginger/garlic/green chilli pastes. Stir together for a minute, then add amchoor or mango. Cook for a few seconds, then add the moong dal followed by all the other ingredients. Keep heat on medium, stir-fry and cook until the moong are almost getting mashed and taste fully cooked. This won't take very long as they had been pre-boiled slightly, so about 10-15 minutes is sufficient. If you find the mixture drying up, add a few tbsp. of water and keep the pan covered. Once done, set aside to cool and start working on the dough.

DOUGH INSTRUCTIONS

Add salt to the flour, then rub the ghee into the flour until crumbs form. Slowly add the icy cold water and knead until a pliable dough is formed, not too soft and not too hard. Cover and set aside to rest for about 20 minutes. Divide the dough into small balls about the size of a ping pong ball. Roll or flatten each ball out, add a tbsp. of filling in the center, then gather the edges together like a pouch and seal so that the filling is enclosed in the center. Set aside whilst you continue with the rest.

Once all are done, take one ball at a time and using the heel of your hand, gently press each one to flatten it. Press on the side where the seam was (where you sealed off your kachoris). Be very gentle so as not burst the kachoris. In the meantime, heat some oil in a karai.

Once oil is ready, lower the heat to low and then put the kachoris in to fry. If the oil is too hot they will color before the dough gets fully cooked, so it is VERY important to maintain the heat on low. Fry both sides until golden brown and crispy, drain on tissues and allow to cool. Serve with chutneys of your choice! :)

recipe adapted fauzia kitchen fun

Apple pie Aala Mode Shake

Apple pie Aala Mode Shake

Apple pie Aala Mode Shake

Ingredients:

1 cup yogurt

½ cup apples

2 tbsp brown sugar

½ tsp cinnamon powder

½ tsp apple essence

1 cup vanilla ice-cream

1 cup crushed ice

Method:

1. Blend them all.