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.

chole bhature

chole bhature

chole bhature

chole bhature

Ingredients

For Chole

3 cups channa / chickpeas / garbanzo beans
2 large onions, finely chopped ( reserve 1/2 cup for garnish)
1 tbsp ginger - garlic paste
1 bay leaf 
1 cinnamon stick, 2 - 3 inches long
1 tsp jeera / cumin seeds
4 tsp chole masala / channa masala ( available at any Indian grocery shop)
1 tsp red chili powder
1/2 tsp turmeric powder
3 tbsp tomato paste or 3 large tomatoes, chopped
1 tbsp tamarind concentrate
1/4 cup cilantro chopped (reserve some for the garnish)
3 tbsp oil
salt to taste
a pinch of baking soda
1 tea bag 
water to cook

For Bhatura

3 cups maida / all-purpose flour or whole wheat flour / atta ( for the healthier version )
2 slices white bread / whole wheat bread
1 cup yogurt
1 tsp salt
1/2 tsp baking soda
1 tsp oil

Method

For the Bhatura
In a medium to large mixing bowl add the flour, salt and baking soda and mix it well together.
Soak the two bread slices in water and press between palms to drain the water. Now crumble these slices into the atta / flour mixture. Rub the soaked bread pieces and the flour together.
Now add the yogurt and and knead the dough till it forms a soft ball. Rub the oil on the dough surface. Keep it covered and set aside. It is recommended that you make the dough at least 3 hours earlier, but I usually make it the night before and keep it in the fridge and the next day roll them out and fry them. They taste even better this way.
When it is time to fry the bhaturas, take the dough out of the fridge to let it thaw a little. Heat oil in a wok / kadai , meanwhile make small roundels of the dough and roll out circles of up to 6 inches wide - it should have the thickness of a poori or a tortilla - deep fry the rolled out bhaturas in the hot oil. When you gently slide in the bhatura make sure it is fully submerged in the oil, it should then rise and puff up. Turn it over and fry the other side for a minute or until the color changes to pale brown. The oil should be really hot but not up to smoking point. Remove from the hot oil with a slotted spoon and drain on an absorbent paper towel. Fry the rest of the bhaturas in the same way.

For the Chole

The night before, soak the chickpeas in water.
Next day drain the water and cook the chickpeas in some fresh water ( see note below ), cook the chickpeas either in a pressure cooker or in a large, heavy bottomed saucepan. Add a pinch of baking soda and a tea bag to the cooking water. The teabag gives the cream colored chickpeas a much desirable darker shade. When cooked, set aside.
Heat the oil on medium high heat in another large, heavy bottomed saucepan and put the bay leaf, cinnamon stick and cumin seeds in it. Wait for a few seconds till the cumin seeds start to brown and then add the ginger - garlic paste and chopped onions and saute till the onions brown a little.
To the browned onions add the turmeric powder, red chili powder and chole masala. Now stir well and let the masala and onion mixture fry in the oil for another 10 - 15 seconds. This step releases the full flavor and aroma of the spices.
Now add the tomatoes or tomato paste, cooked chickpeas, tamarind concentrate and 1 1/2 cup water. Cover and cook for 5-10 minutes on medium heat. Now add salt, cilantro and adjust seasoning. The consistency of the chole should neither watery nor dry. It should have a little gravy. Remove from heat and serve with hot fried, puffed-up bhaturas.

To serve.

Plate the chole, and on it sprinkle some of the reserved chopped onions and cilantro. You can also drizzle a little tamarind chutney / imli chutney on it (optional). Place some hot bhaturas on that plate and also serve up some mango pickle with it (optional).


Note : 

Soaking the beans not only washes the dirt from it and reduces the cooking time but it also breaks down some of the oligosaccharides, the indigestible sugars that causes gas in beans. Discard this water and cook the beans in fresh water the next day.You can also use garbanzo beans can for whenever you want to make chole instantly and do not want to wait a day.

Tandoori Chicken

Tandoori Chicken (Tandoori Murgh) 

Tandoori Chicken

Ingredients
 to taste chat masala
6 number chicken legs
1 tsp Coriander Powder
1 tsp Cumin Seed Powder
1 tsp garam masala pdr
1 piece Ginger garlic paste
1 tsp kastoori methi (dry fenu greek leaves)
1 tbsp Lemon Juice
2 tbsp oil
1 tsp Peppercorns pdr
1 tsp Red Chili Powder
1 tsp red color
1 tsp Salt
1 tsp turmeric
6 tbsp Yogurt
Directions 
1. Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes. 
2. make marination with coriander powder, cumin powder, red chilies, kastoorimethi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt. 
3. apply it all over the chicken, making sure to apply well between all the slits and inside .
4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven, 5. Remove from oven and serve hot, garnished with sliced onions and lime wedges.and also can be heated on griddle if serving later.