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!

Baked Chicken Shashlik

Baked Chicken Shashlik

Baked Chicken Shashlik

Ingredients:
Boneless Chicken ½ kg
Boiled Rice ½ kg
Chopped Capsicum in Cubes 2
Chopped Tomato in Cubes 2
Chopped onion in Cubes 2
Shashlik Sticks 6
Garlic Powder 1 tsp
Mustard Paste 1 tbsp
Black Pepper ½ tsp
Salt ½ tsp
Lemon Juice 2 tbsp
Oil 4 tbsp
For making sauce:
Mozzarella cheese 1 cup
Cheddar Cheese 1 cup
Stock 1 cup
Tomato Ketchup ½ cup
Green chilies 2
Red Chili Powder 1 tsp
Sugar 1 tsp
Finely Chopped Garlic 1 tbsp
Corn Flour 1 tbsp
Salt ½ tsp
Method:
• In a bowl ½ kg boneless chicken pieces, 2 capsicums chopped in cubes, 2 chopped onion in cubes, 2 chopped tomatoes chopped in cubes, 1 tbsp mustard paste, ½ tsp black pepper, ½ tsp salt, 2 tbsp lemon juice, 1 tsp garlic powder. Leave it for half an hour.
• After this stick on 6 shashlik sticks and fry on grill pan.
•For making sauce:
• In a frying pan heat 2 tbsp oil add 1 cup chicken stock along with 1 tsp red chili powder,2 green chilies, 2 tbsp vinegar, 1 tsp sugar along with ½ tsp tomato ketchup.
• In the end mix 1 tbsp corn flour in water and turn off the flame.
• After this pour ½ cup of rice in dish along with shahlik sticks and pour sauce on top.
• In the end serve with 1 cup Mozzarella cheese and cheddar cheese bake on 180 c for half an hour and serve delicious hot Chicken Baked Shahlik.

Chicken alfredo pizza

Chicken alfredo pizza

Chicken alfredo pizza

Ingredients for pizza dough
Flour 2 ½ cup
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp heaped
Oil 2 tbsp
Chicken powder 1 tsp
Luke warm water to knead
Method for pizza dough
Put all in a bowl Flour 2 ½ cup, Instant yeast 1 ½ tsp, Salt ½ tsp, Sugar 1 tsp heaped, Oil 2 tbsp, Chicken powder 1 tsp and knead with Luke warm water into a soft dough, bang dough well, keep the dough in greased bowl, leave it covered till doubled for an hour, punch down the dough, grease pizza pan, roll dough and put on the greased pan prick with fork.
Ingredients for filling
Boneless chicken 8 ounces
Garlic paste 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Wooster sauce 1 tbsp
Ingredients for alfredo sauce
Butter 2 ounces
Crushed garlic 1 tsp heaped
Milk ½ cup
Cream ½ cup
Cream cheese 4 cubes
Salt ½ tsp
Black pepper ½ tsp
Crushed red pepper 1 tsp
Mixed herbs 1 tsp
Parsley chopped 1 tsp
Soya sauce 1 tbsp
Ingredients for topping
Mushrooms sliced 4
Olives 4 sliced as required
Jalapeno pepper as required
Onion chopped 2 tbsp
Oregano 1 tsp
Cheddar cheese 1 cup
Mozzarella cheese ½ cup
Method for chicken
Marinate chicken with Garlic paste 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Wooster sauce 1 tbsp, pan fry in 2 tbsp oil till done.
Method for alfredo sauce
Heat butter add crushed garlic, sauté for few seconds add in milk, cream, seasonings, cream cheese, cook till thick, remove and cool.
To assemble
On your pizza base spread alfredo sauce, top with chicken toppings, cheddar and mozzarella cheese, bake in a preheated oven 200 degree for 20 minutes.

Cinnamon Roll

Cinnamon Roll 
A perfect tea time Snacks that goes very well with Tea / Coffee. Its a quick recipe and very easy to make mouth watering snack. Pamper your taste buds with the tinge of cinnamon!

Cinnamon Roll 

Ingredients:
2 cups Flour
1/2 tsp salt
4 tbsp Melted Butter
3/4 cup milk
1 tbsp of fresh Yeast
1 tsp Sugar
2 tbsp Demerara Sugar
1 tsp Cinnamon Powder
2 tbsp Raisins

Method:
- In a bowl, add milk to the sugar (milk should be Body Temperature)
- Add the yeast as well and stir well, cover it and leave it to rise
- Meanwhile take flour in a bowl and add salt to it.
- Add the milk mixture to flour
- Knead all the ingredients well and add water and melted butter and make a smooth dough
- Leave the dough to rise for about 15 - 20 mins
- Spread some melted butter on a board and sprinkle some demerara sugar, 1/2 tsp cinnamon and spread the ingredients on the board
- Take the dough and place it on the top of the cinnamon mix
- Roll it up with the help of a rolling pin to give it a rectangular shape
- Spread some melted butter again from the top and add rest of the damerara sugar and cinnamon powder and spread it all over the rolled dough
- Add the raisins from one side of the flattened dough
- Start rolling the flattened dough from one side.
- Sprinkle some flour on the board and put the rolled roll on it
- Cut the roll into small pieces and press the small pieces and place it on baking tray.
- Cover it with a semi wet cloth and leave it to rise
- Put the tray in the oven at 140C for 20 - 25 mins approx
- Once its baked remove the rolls on a plate
- In a bowl take icing sugar and water and mix well to make a smooth paste
- Drizzle some of it on the baked rolls and serve it with tea / coffee
By Annuradha

Pineapple Cream Cake

Pineapple Cream Cake

pineapple cream cake

Ingredients

Eggs 4
Flour 4 oz
Baking powder 1 tsp
Caster sugar 4 oz
Vanilla or pineapple essence 1 tsp
Filling 
Pineapples 1 cup
Cream 1 cup
Extra fresh cream to decorate
Fruit syrup or milk a little
Pineapples and cherries to decorate

Method

For the sponge, beat eggs and sugar till light and fluffy, add essence, gently fold in flour and baking powder. Bake at 180 degrees C for 15-20 minutes in a greased and lined 9” pan. Cool on wire rack when done. To make filling, when cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then add the cream and pineapples, apply on bottom layer, top with 2nd layer of sponge. Decorate with swirls of fresh cream, pineapples and cherries. Serve chilled.

Shrewsbury Biscuits

Shrewsbury Biscuits

Shrewsbury Biscuits

ingredients

Butter 125 gm
Castor sugar ¾ cup
Egg yolks 2
Flour 1 ½ cups
Lemon rind, grated 1
Rosewater 1 tbsp

Method

Beat butter and sugar until light and fluffy. Add egg yolks and beat well. Stir in flour and grated lemon rind and rose water and mix to a fairly firm dough. Turn out the dough onto a lightly floured surface and knead lightly to get smooth dough. Roll it out, using a cookie cutter cut into rounds. Place these rounds on the greased baking trays keeping sufficient distance between each. Bake in the preheated oven at 180 degrees C for about fifteen minutes or until the biscuits are firm and a very light brown. Turn them over onto a wire rack to cool completely before storing in an airtight tin.

Nutella Cheesecake

Nutella Cheesecake 

Nutella Cheesecake 

Ingredients:

10 oz graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)

Method:

Break the digestives into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Enjoy:-)

Adapted from Nigella Lawson

photo via:_google_

Chicken Biscuit Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Ingredients:
½ kg cooked chicken
½ cup milk
2 ounce butter
4 tbsp flour
4 sliced mushrooms
Salt 1 tsp
Black pepper 1 tsp
Mustard 1 tsp
Mixed herb 1 tsp
½ tsp paprika
For topping:
¼ cup cheddar cheese
1 tbsp onions
1 tsp parsley
½ tsp paprika
250 grams biscuits or salted bakhar khani
Method:
1. In a large sauce pan add butter, flour, seasonings and milk till thick, now add cooked chicken and mushrooms with seasonings.
2. Put in greased pie dish top with cheese, biscuits,paprika,onion and parsley.
3. Bake for 15 mins until brown.

Baked Lasagna burger

Baked Lasagna burger

Baked Lasagna on a Bun

Baked Lasagna on a Bun

Ingredients:
8 buns
Roasted Beef mince ½ kg
1 cup pasta sauce
1 tbsp mixed herbs
1 cup cheddar cheese
1 cup mozzarella cheese
4 lasagna strips (boiled)
1 capsicum chopped
Method:
1. Preheat oven to 180 c. make a v shape cut in the centre of each bun with 1 inch of bottom.
2. Remove cut portion and keep aside. 
3. Place buns on a greased baking sheet.
4. In a skillet cook beef mince over medium heat for 6-8 mins, stir in spaghetti sauce and Italian seasonings. 
5. Put lasagna sheet on bun, spoon meat sauce into buns, top with cheese mixture.
6. Cover loosely with foil.
7. Bake 20 mins, sprinkle tops with remaining cheddar and mozzarella cheese.
8. Bake uncovered 3-5 mins or until cheese is melted.