Mango Cheesecake

I always strongly believe that one should not be afraid of cooking. ......But you know there are few dishes that I am afraid to try out. In the movie Julie Julia., Julie always keep pushing one thing that she was scared of till the end..........'Debone a chicken'.............well I am scared of trying out two things........'Rasmalai' ....and.......'Cheesecake'

Well I made a cheesecake which was amazing.....but I was not scared coz I knew this cheesecake will set and hold shape no matter what (thanks to the gelatin).Its not the one which I had tried and failed miserably , where I used cream cheese(or mascarpone) and whipped cream and hoped like crazy that after 6 hours it will set. I ended up having disintegrated cheesecake (pic at the end)

So I am back to square one ....still afraid to make the original  'CHEESECAKE' 

Recipe source : Mallika's Veg Bowl

Ingredients
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For Base

• 100 grams Digestive biscuits
• 50 gram melted butter

For Cheesecake filling

• 100 ml cream
• 50 grams cottage cheese (paneer)
• 150 ml mango flavored yogurt - Amul Aam Srikhand
• 4 tbsp castor sugar
• 1 tbsp gelatin
• 1 tsp Vanilla essence

Method

For base:

Grind digestive biscuits to fine powder in a blender/mixie, add butter and mix well. Transfer to a spring form pan (I used 7 inch, but I would suggest you use a 6 inch pan). Press the mixture evenly on the base of the pan. Refrigerate for 30 minutes. Meanwhile prepare the filling.

For filling

1. Put cottage cheese (paneer),vanilla and 75 ml cream into a small blender (or use a hand electric mixer) and whip to give volume. Add thick mango yogurt (aam srikhand) and sugar and beat till well combined.
2. Dissolve gelatin with remaining 25ml cream and bring to boil till all the gelatin dissolves, add this to the cheesecake mix and beat on high speed to combined all the ingredients.
3. Transfer this onto the biscuit base .Tap the tin gently to remove air bubbles.
4. Refrigerate for 2 to 3 hours. Remove from tin and serve with fresh mango or any other fruit.

Note : If you don't have spring form pan then use any round pan and line with cling film.

My failed...disintegrated .........strawberry cheesecake (for some reason topped with a cherry:)

Bhende Puli / Okra in tamarind gravy

This is one of those few dishes my mom taught me before I got married coz its super simple and quick to prepare.

Ingredients
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• 1/2 kg ladyfingers / okra(chopped)
• lemon size tamarind
• 2 tsp jaggery
• 1 onion (chopped)
• 1 tomato (chopped)
• 4 green chillis (slit)
• 2tsp chilli powder
• salt to taste
• 2 cups water

Seasoning

• 4 garlic cloves(with skin/crushed)
• 1 tsp urad dal
• 1 tsp mustard seeds
• 7 to 8 curry leaves
• 3 red chillies (dry)
• 1 tbsp oil

Method

1. In a vessel put water and tamarind and jaggery, let them soak in water for few minutes.Squeeze the tamarind in the water and discard anything stringy.
2. Place the vessel on medium flame and add onion, green chillies and tomato. When this comes to a boil add ladyfingers/okra and salt.
3. Cover and cook till the ladyfingers are cooked. Add chilly powder and cook for few more minutes. Take off the flame.
4. Prepare seasoning: Heat oil in a pan, when oil is hot add mustard seeds and urad dal. When mustard starts popping add curry leaves, garlic and red chillies. Stir for few seconds and pour the seasoning over the prepared Okra/ ladyfinger gravy.
5. Serve hot with rice.

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.

Happy Ganesh Chathurthi

Vaktarunda mahaakaaya  suryakoti samaprabha 

nirvighnam kuru me deva sarvakaaryeshu sarvadaa

O Lord Ganesha, of curved trunk, large body, and brilliance of a million suns,

Please make all my works free of obstacles, Always.

Wishing you all a Happy Ganesh Chathurthi.

My sister Neetu sent me this message and I have to share it with you

Wishing you happiness as big as
Ganesha's tummy.
LIFE as long as his trunk,
Troubles as small as his mouse
Moments as sweet as his ladoo
Happy Ganesh Chathurthi

Brown Rice Pundi - steamed rice balls

Pundi is an authentic Mangalorean dish.......its usually served with  kori ghassi (chicken curry)

Pundi can also be made with white rice which is a quicker version, but authentic Mangalorean Pundi is made with brown rice. It is soft steamed rice balls which tastes best when crumbled and eaten with Kori Ghassi

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Ingredients
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• 2 cups Brown Rice
• 1/2 cup coconut
• salt to taste

Method

1. Wash and soak brown rice in water for 4 hours.
2. If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.
3.  If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom  pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls.
4. Wet your hand or apply little ghee, take around 3 tbsp of the dough and form balls, flatten a little and make a small hole in the middle of the pundi.
5. Steam the pundi for 25 to 30 minutes.
6. You will know the Pundi is ready when you touch the pundi with wet hands and it won't stick.
7. Serve hot with Kori Ghassi

Note: Grind the rice to a coarse paste, this is important if you want the rice balls to hold shape.

Bread Butter pudding

Warm bread butter pudding....perfect dessert for a rainy season.

One more dish I learnt from Babu aunty, she got this recipe from Nigella Lawson's Show.

 

Recipe source:Nigella Lawson

Ingredients

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• 8 tbsp butter(unsalted and softened)
• 1/3 cup raisins
• 14 slices bread
• 8 tbsp Jam (of your choice)
• 1 egg
• 4 egg yolks
• 5 tbsp sugar
• 2 1/2 cup cream
• 1 cup milk
• 1 tsp vanilla essence
• 2 tbsp demerara sugar

Method

1. Grease a shallow baking dish with butter.
2. make sandwich with the bread by applying butter(keep aside 1 tbsp butter )on one side and jam on the other. Cut the sandwich to 1/2, I cut it in triangles and placed one triangle with the pointed side up and the other down(as seen in the pic). You can arrange it any way you want to.
3. Sprinkle raisins on the arranged sandwich.
4. Pre heat the oven at 180 degree C.
5. Whisk the egg and egg yolks together in a bowl, now add in sugar, milk,. vanilla essence and cream. Whisk till well combined and the sugar is dissolved . Pour this mixture over the prepared sandwich. Press the sandwich with your hands and leave them to soak the liquid for 10 minutes.
6. Smear the bread crusts that are pointed out with softened butter and sprinkle demarara sugar over the pudding.
7. Place the dish in the pre heated oven and bake for 40 to 45 minutes or  till the custard is set and the bread looks golden brown.
8. Remove from oven and let it sit for 10 minutes before you serve.

Note : I would suggest you use a smaller baking dish if you want the bread to be well soaked in the liquid,my baking dish was big because of that the top part of the pudding was crispy and the bottom layer was moist.