Strawberry Cheesecake

Iam so fed up saying "this is one of my favorite desserts"...for every dessert I post....So lets get one thing  straight....I am absolutely crazzy and in love with DESSERTS......so from now, I am not going to use the sentence "this is one of my favorite desserts".....coz now you know....and I cannot help it.....its in the genes....the whole family loves desserts...I am not sure how our 'Dessert loving gene' has passed on to our maid Kamala.....coz she loves desserts too....and actually ate a big chunk of this cheesecake.....we all kept wondering where the last piece  disappeared .

Ingredients
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for base

• 25 Marie Biscuits
• 113 g Butter, melted

for Cheesecake - Recipe Adapted from - Deeba Rajpals Passionate about Baking

• 800 ml Yogurt
• 1/2 cup Strawberry crush
• 200 ml Cream (I used Amul trtra pack)
• 1/2 cup Icing Sugar
• 11/2 tbsp gelatin
• 1/4 cup Cold Milk 

• Whipped Cream (optional)
• Fresh Strawberries 

Method

1. Hang the curds in a muslin cloth overnight in refrigerator.
2. Crush marie biscuits in a blender or ziploc bag. Mix with melted butter.Transfer into an 8 inch spring form or pie pan and press the mixture firmly with your hand or back of a spoon or ramekin, extend the base to the sides of the pan. Set in the freezer till further use.
3. Sprinkle gelatin over 1/4 cup cold milk and place in a vessel with hot water till the liquid is clear and all the gelatin is dissolved.
4. Whip the 200ml cream till medium soft peaks are formed and place in the refrigerator till further use. 
5. In a blender or using a hand whisk, blend together the hung curd, strawberry crush and icing sugar till smooth and add in the gelatin liquid and blend well.Now fold in the whipped cream.
6. Pour the cheesecake mixture into the prepared biscuit base and spread evenly.
7. Place in the refrigerator for 4 to 6 hours or overnight till the cheesecake sets.
8. Served with fresh strawberries and whipped cream.

Filter Coffee Panna Cotta

I know......the name is totally off......I wanted to make this ever since I saw it on Passionate about baking... Deeba Rajpal made Bru Coffee Panna cotta......but how can I make instant cofffee panna cotta when I get a lifetime free supply of amazing coffee beans from a coffee estate in Chikamagalur.....hence the name 'Filter coffee Panna Cotta'........it sounds so much like.... ...Italy meets South India

Ingredients

Recipe Source : Deeba Rajpal's Passionate about Baking

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• 600ml Cream (I used Amul)
• 60ml Coffee decoction or 1 1/2 tbsp instant coffee powder
• 100 g Sugar (adjust to taste)
• 1.5 tsp Gelatin
• 2 tbsp Cold Water

Method

1. Sprinkle gelatin in 2tbsp cold water and let it stand for few minutes.
2. Transfer cream into a thick bottom vessel, add the coffee decoction and sugar into the cream and mix well.Place on medium low flame and heat the cream, do not let it boil.
3. Add few tablespoons of the hot coffee cream into the soaking gelatin and mix well.Add this into the remaining coffee cream and mix till well combined.Pass this through a sieve.
4. Transfer the coffee cream into a vessel or individual glasses or ramekins.
5. Let this set in the refrigerator of 5 to 6 hours or overnight.

* If using instant coffee powder,mix it in 2 tbsp cream till the granules have dissolved and add to the remaining cream before heating it.

Roasted Bell Pepper and Spinach Mushroom Quiche- Mission Toscano

This was something that I had already tried long back and I make Spinach and mushroom quiche pretty often......and it sells like crazy at home.....Freshly baked quiche at home....then I guarantee it will vanish within few minutes.

The difference between the quiche I make and the one I learnt at Toscano was the base.....the one I make is very light and crispy...the Toscano one is little thick and soft.Roasted bell pepper quiche is a must try......and Spinach and mushroom is an amazing combination for quiche.  

Okay ...I have tried 3 out of 4 'Mission Toscano' recipes....I am dreading the last one....

Ingredients
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For Quiche Crust

• 130grams Flour
• 30 grams Butter,softened
• 1 egg
• 7grams Salt
• Cold water as required

For Cream Sauce

• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 200 grams cheese (grated)

For Roasted bell pepper filling

• 3 Bell peppers(green,red and yellow)
• 1 small Onion ,chopped
• 5 cloves Garlic ,crushed
• 1tsp Chilli flakes,optional
• Salt to taste
• Pepper to taste
• 2 tbsp Butter

For Spinach Mushroom filling

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small Onion,chopped
• 5 cloves Garlic, crushed
• Salt to taste
• Pepper to taste
• 2 tsp Chilli flakes
• 2 tbsp Butter

Method for Crust

1. In a bowl combine flour, egg,salt and butter. Add enough cold water to make a soft dough.
2. Wrap with clingfilm and let it rest in the refrigerator for 45 minutes.
3. After resting the dough,roll out the dough to fit a pie dish or loose bottom pie dish. I used one 7 inch and two 5 inch loose bottom pie dish.Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
4. Preheat oven at 180 degree C.
5. Place a baking paper or aluminium foil on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes
6.  Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for10 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

Method for cream sauce

1. In a bowl combine cream,eggs,salt, pepper ,chilli flakes and 100grams cheese.Keep aside.

Method for Bell pepper filling

1. Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.
2. Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Slice the bell peppers lengthwise.
3. Place a pan on medium flame, melt butter,add onion and saute for few minutes and add garlic and saute for a minute ,now add the roasted bell pepper,season with salt pepper and chilli flakes and saute for two minutes.Take off the flame and let it cool completely.

Method for spinach mushroom filling

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 2tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute.
3.  Add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates.Take off the flame.Let it cool completely.

Assemble the Quiche

1. Place the filling inside the baked pie crust and fill with cream sauce.
2. Sprinkle grated cheese on top and bake in preheated oven 180 degree C for 45 minutes or till the quiche is set and the top has browned slightly.
3. Remove from oven and let it rest for few minutes.Serve warm.

Pineapple Cream Gateau - Happy Birthday Mom

I am no doubt  a Daddy's girl.....always taken my mom for granted...still do and I don't think it is going to change in the near future....My mom and me.....we are not the very expressive kind....always  at each others throat....fighting,arguing,screaming(well its just me doing all the three...my mom just ignores me and my tantrums).....have you ever noticed....no matter how rude you are towards your mom,she is always fine the next minute(at least that is how my mom is)....its like nothing happened, I feel god made her that way...'super special'.


I may not appreciate my mom much .....I am sometimes rude to her.......I may not hug or kiss her often......I may not say 'thank you' often.......nor do I say 'I love you' often...but I know deep down inside .....she is my SUPERWOMAN and I love her and I will be happy and blessed if years down the lane ...I am at least half the person she is. Happy Birthday Mom (Please don't tell her this...I won't be able to deal with her attitude)


My mom does not like chocolate.....I know she likes pineapple.....I was all set, started preparing for the cake the previous day.....early morning...running around....getting my girl ready to go to school....dropped her....came back....made the basic sponge cake....let it cool....skipped gym...went to pick up my girl from school....slit the cake to two......made syrup...whipped first batch of fresh cream...plopped on the cake... meanwhile cut my finger trying to open the pineapple tin....sprinkled chopped pineapple on the cream(after tending to my wound).....plopped top layer...whipped second batch of cream...took almost 20 minutes to frost the cake almost perfectly....made butter cream icing for decorating......daughter pretending to help me bake but actually being a big pain.....piped the cake with frosting ...all done.....and mom says "I would have preferred  pineapple mousse" .......Thank you mom....I wonder where I got that 'Non Appreciating' gene from.

Ingredients
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For Cake
Recipe source :From my heart

• 105g  All purpose flour
• 1/2 tsp Baking Powder
• 3 Eggs
• 125g Caster Sugar
• 55ml Boiling Water
• 7g Butter, melted
• 1/2 tsp Vanilla extract
• 1/4tsp Pineapple essence (optional)

For Soaking Syrup

• 1/2 cup Syrup from tinned pineapple
• 2tbsp  Sugar
• 2 tsp Rum

For Frosting

• 400ml Fresh Cream
• 6tbsp  Icing Sugar
• 450 g tinned pineapple slices

Butter cream frosting (optional)

• 55g Butter,softened
• 4ml Vanilla Extract
• 125g Icing sugar, sifted
• 15ml Milk
• few drops of lemon yellow color

Method

For cake

1. Grease an 8inch pan and line with baking paper.Keep aside.
2. Preheat oven at 180 degree C.
3. Sift flour and baking powder.Keep aside.
4. Using an electric beater, beat egg and sugar till it turns pale yellow,light and fluffy.
5. Fold in the sifted flour, do not over mix.
6. Now fold in butter,vanilla,pineapple essence and water and mix slowly till well combined.
7. Pour the cake batter into the prepared tin and bake in preheated oven for 20 minutes or till done.
8. Cool the cake in the pan for 5 minutes ,remove from pan and cool the cake completely on wire rack.

For Soaking syrup

1. Combine sugar and syrup in a small sauce pan and boil till sugar dissolves. Let this cool.
2. Add rum.

For whipped cream Filling

1. Whip cream and icing sugar till soft peaks are formed.

For Butter cream icing

1. Cream butter till light and fluffy.
2. Add icing sugar and vanilla and beat on high speed, add enough milk to get smooth and light consistency
3. Add color and beat for 30 seconds.
4. Transfer the icing bag and set aside till further use.

Assemble the cake

1. Cut the cake to two layers.
2. Place one layer on cake stand, soak the layer with half of the soaking syrup.
3. Cover with cream and top with half of the chopped pineapple
4. Place the second layer on top, soak with the remaining syrup.
5. Frost the cake with rest of the whipped cream and decorated with chopped pineapple or anyway you desire.
6. Pipe the butter cream frosting on the cake. 
7. Let the cake rest in the refrigerator for at least 4 hours before serving.

Chicken Burritos - Kids Special

Few months ago I got to know that my girl had outgrown her diary allergy.......Since I love diary- cream ,cheese ,butter, ice cream ,chocolates  it was very hard for me to keep my daughter away from such temptations.....I was so happy the day I came to know that she can have diary ......I just could not wait to try out diary based kid friendly recipes....and she loved these burritos...so did I....so did my granny.....I guess I cannot call it kids special then :)

Ingredients
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For Chicken Filling

• 1 1/4 cups cooked Chicken (250g)
• 1/2 cup Mayonnaise
• 1/2cup Sour cream
• 1/2 tsp Pepper Powder

• 4 Flour tortilla
• 1 cup finely shredded Lettuce
• 2 small Tomatoes , chopped
• 3/4 cup Grated Cheese

For Tortillas

• 1 cup All purpose flour
• Pinch Baking Powder
• 1 tbsp Butter
• 1 tsp salt
• Milk or water (enough to make a soft dough)

Method

 For Flour tortilla

1. In a bowl mix all the ingredients- flour,baking powder, butter, salt and add enough water or milk to make a soft dough.
2. Cover and keep aside for 20 minutes
3. Make medium sized balls with the dough, roll out thin and lightly fry on a flat pan till light brown spots appear on the tortilla.
4. Cover with a cloth to keep warm and soft.

For Chicken filling

1. In a bowl combine cooked chicken, mayonnaise, Sour cream and pepper.Mix well to coat the chicken pieces.

Assemble the Burritos

1. Place tortilla on a plate, put 3 to 4 tbsp of the chicken filling top with cheese, lettuce and tomatoes onone side of the tortilla and roll securely to close the filling.
2. Cut in half and serve.

Fresh Strawberry Mousse

I just heard that my sister Devina might not be coming down to India and I am thinking of ways and reasons to get her ass down here..she LOVES strawberries and I cant think of a better way to tempt her than this..simple Fresh Strawberry Mousse which will definitely keep you asking for more..hope it works..fingers crossed!..(on the offside that this plan doesn't work on Devina I am sure my baby sister Neetu will definitely come home to stay with me for a week! )

Ingredients

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• 200gs Fresh Strawberries
• 400 ml Cream
• 3 tsp Gelatin
• 60ml Water
• 1 cup Powdered sugar (more or less depending on your taste)
• 1/2 packet Strawberry Jelly (optional)
• 10 Strawberries (optional)

Method

1. Transfer the cream into a bowl and keep in the freezer for 10 minutes.Keep the whipping blades in the freezer.
2. Roughly chop strawberries and blend to a coarse paste. Keep aside.
3. Sprinkle gelatin over 60 ml water and let stand for few minutes.
4. Beat the chilled cream till thick and pouring consistency.Place in the fridge.
5. Place the gelatin and water over low flame till the gelatin dissolves.
6. Add gelatin liquid along with sugar and strawberry paste to the whipped cream and mix well.Place in freezer for 20 minutes(till its thick,do not let it set).Adjust sugar according to your taste.
7. Remove and beat with whip or electric beater till smooth.
8. Pour into a serving dish or individual glass and let it set in the refrigerator for 3 hours.
9. Prepare strawberry jelly by following instruction on the packet.Let it cool a little in room temperature,pour over the set mousse and refrigerate till set.
10. Garnish with strawberries. 

Spinach and Mushroom Quiche

This is from my friend / faaaar cousin / senior/ blah / blah / blah...........Gargi Shetty...a special person who can brighten anyone s mood (ohhh she is going to get me for this)

Gargi had a request ...she wanted me to put up some baked dish...and  ME who wasn't thinking straight gave her a choice......Cake, Muffin....or Quiche . Seriously hoping that would not choose quiche (coz I have never baked one).............But Gargi had to choose ......QUICHE.

I know Gargi wanted a healthy dish...but I am not sure this one is....lot of butter and cream.But this quiche was fabulous.Maybe next time I will try to put up a healthy frittata.

So Gargi this one is for you .........you better bake a quiche......seriously.

Ingredients
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Pie crust

• 1 1/4 cup Flour (155 grams)
• 1/4 tsp salt
• 1/2 cup butter chilled and diced (115grams)
• 1/4 cup cold water (60ml)

For filling : recipe from here

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small onion (chopped)
• 5 cloves garlic (chopped)
• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 250 grams cheese (grated)
• 2 tbsp butter

Method for filling:

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 1 tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute. transfer to a small bowl.
3. In the same pan melt 1 tbsp butter and add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates. Now add the fried onion and garlic. Take off the flame.Let it cool completely.
4. Now break in 4 eggs and pour in the cream and mix till well combined add little salt and pepper and mix. Now add 200 grams of grated cheese and combine. Keep aside till further use.

Method For Pie crust

1.In a bowl combine flour and salt. Add the diced butter and cut in with a fork or pinch with your fingers until the mixture resembles coarse crumbs. Stir in water, one tablespoon at a time until the mixture forms a ball(it should not be too sticky) .Wrap in cling wrap and refrigerate for 2 hours.
2.Roll out the dough ( watch video) to fit a 7 inch pie dish or loose bottom pie dish. Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
3. Preheat oven at 180 degree C.

4. Place a baking sheet on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes.

5. Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for 5 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

6. Pour the spinach-mushroom-cream-egg and cheese mixture into the baked pie crust . Sprinkle the remaining 50 grams grated cheese on top of the quiche and Bake in the oven for 25 to 30 minutes(or more) at 180 degree C.

7. you will know the the quiche is done when its browned on the top and when  you press the quiche it will spring back slightly.

8. Remove from oven and place on wire rack and let the quiche cool for few minutes. Try to loosen the sides and remove the quiche from the tart pan or you serve it from the dish itself.
9. Serve the quiche when its warm.

Note:The pie crust recipe was for a 9 inch pie dish, so I had left over pie crust dough,which can be used again. I also had leftover quiche filling. I made mini quiche's using a muffin pan next day.

Creamy spinach and mushroom sauce

Spinach and mushroom sauce can be used in lasagna,pasta,fillings for canapes and cocktail puff pastries

Ingredients
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• Milk         2 cups
• butter        4 tbsp
• flour         4tbsp(maida)
• 2 bunch spinach (chopped finely)
• 250 grms button mushroom (chopped)
• pepper and salt to taste.

Method

1. Place a pan on medium high flame,add 1 tbsp butter, after butter melts add the chopped spinach leaves and cook till all the water evaporates.Add little salt and fry for a minute.Transfer into a bowl or plate and keep aside.
2. To the same pan add 1 tbsp butter,when it melts add chopped mushroom and fry till water evaporates and till mushroom turns brown,add little salt and fry for a minute,transfer into the same bowl as spinach.
3. Now prepare the white sauce.
4. Melt butter in a pan add maida and fry for a minute, make sure you fry it properly on medium low heat, if the maida is not cooked properly then the white sauce will have a weird paper taste.Add milk gradually and keep stirring or lumps will form(if you are making it for the first time then remove the pan away from the flame and add the milk, mix properly then put back on the flame again)
   cook well till you get smooth thick custard like consistency.Add pepper and salt.
5. Add the fried mushroom and spinach to the white sauce.
6. Spinach and mushroom sauce is ready.

creamy kadai chicken

 Recipe stolen from Show me the curry

Ingredients
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• 700grms chicken (skinless with bone)
• 2tbsp coriander seeds
• 1/4 tsp fenugreek seeds
• 7 whole red chillies (4 long and 3 small-your choice)
• 1 large onion (sliced)
• 2tbsp ginger garlic minced
• 2 large tomatoes chopped
• 2 tsp red chillli pwd(can reduce,I prefer spicy)
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1/2 tsp dry mango powder (amchoor)
• 6 tbsp pureed tomato
• 1 large capsicum chopped
• 3 tbsp oil
• salt to taste
• hand full chopped coriander leaves
• 1/2 cup cream (can add more depending on preferred consistency)
• 1 green chilli to garnish

Method
1. On medium low flame ,dry roast coriander seeds,fenugreek seeds and red chilllies,till the coriander seeds and fenugreeks seeds turn golden brown.Take off flame and transfer to a plate and let it cool.Grind to coarse powder.Keep aside.
2.Place a vessel on medium high flame,add oil,when oil is hot add the sliced onion and fry for few minutes till the onion turns light brown.

 3.Add ginger garlic paste and fry for 2 minutes.

 4. Now add the chopped tomatoes and cook till the tomatoes are soft.About 5 to 8 minutes.

 5, Now add the coarsely ground masala and mix well.Add chicken and mix well.Now add salt,turmeric powder,dry mango powder,chilli powder and garam masala. Mix well.Cover and cook for 10 minutes.Stir in between.

6.Now add the pureed tomato and chopped coriander leaves and cook for 2 minutes.
7.Add capsicum.
8. Reduce heat and add cream.Mix and let it come to a boil.Take off the flame and garnish with green chillies.
9.Serve with chappati or rice