STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

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INGREDIENTS

250g digestive biscuit
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
284ml pot double cream

For the topping

400g punnet strawberry, halved and stoned
25g icing sugar

INSTRUCTIONS

• Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put250g
• Remove the vanilla seeds from 1 pod:Slice the vanilla pod in half lengthways, leaving the tip
• Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl,
• Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon orspatula. Leave to set in the fridge overnight. serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processorwith 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

SOURCE: http://www.bbcgoodfood.com/recipes/4653/strawberry-cheesecake- in-4- easy-steps-
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SOYA STUFFED PEPPERS

SOYA STUFFED PEPPERS

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INGREDIENTS

3 coloured bell peppers, cut into half lengthwise
for the stuffing:
30ml refined oil
50g onion
25g capsicum
1/2 tsp ginger garlic chopped
1/2 tsp coriander jeera powder
1 tsp aamchur powder
150g Nutrela Soya Granules cooked and drained
1/2 tsp garam masala
50g boiled potatoes mashed
25g chopped carrots
50g paneer
10g chopped cashewnuts
10g chopped kishmish
10g chopped coriander leaves
Salt to taste
50g grated cheese
20g fresh bread crumbs

INSTRUCTIONS

• Place a pan on the fire and add the oil, sautee the ginger garlic add the onion and fry until it turns pink.
• Add the capsicum and stir fry, now add the chopped carrots, potatoes, Nutrela Soya Granules, paneer, chopped nuts and raisins and give it a stir.
• Sprinkle in the jeera dhania powder, aamchur powder, garam masala powder, and salt to taste finish off with coriander leaves, and mix all of this thoroughly.
• Fill the mixture in the bell pepper halves, top it up with cheese and bread crumbs and grill it in the OTG until golden brown.
• Or put it in a non stick pan, oil the pan slightly, cover the pan and let it cook over low heat until the bell pepper is cooked and soft to touch and the cheese has melted completely.

ADAPTED FROM: http://www.betterbutter.in/recipe/6540/nutrela-soya- stuffed-capsicum
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DRY DUM ALOO MARWARI STYLE

DRY DUM ALOO MARWARI STYLE

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INGREDIENTS

Boiled Potato – 250 grams (Small sized)
Oil – 4-5 tablespoon
Hing (Asafoetida) –a pinch
Bay leaves – 2-3 leaves
Cumin seeds –1 teaspoon
Red Chilli powder – 1 tablespoon
Cumin powder – ½ tablespoon
Coriander Powder – 1 tablespoon
Sauf (Fennel powder) – ½ tablespoon
Curd – 3-4 tablespoon
Garam Masala Powder ½ tablespoon
Grated coconut – 2 tablespoon (Optional)
Salt – As per your taste
Green Coriander leaves – 2 tablespoon chopped

INSTRUCTIONS

• Peel off the boiled potatoes and keep aside.
• Heat oil in a pan and fry the boiled potatoes till they turn light brown. Take them out in a bowl.
• Add all the dry spices in the bowl containing fried potatoes – red chilli powder, cumin powder, coriander powder, fennel powder, garam masala powder and curd and mix well. Leave it to marinate for 30 mintues.
• After the potatoes are marinated, Heat the remaining oil in the pan and put hing, cumin seeds and bay leaves. Let the cumin splutter and then you pour the marinated potato along with the masala.
• Add the grated coconut and salt and mix. Put a lid on and cook the masala on low flame for about 10 mintues…….Keep stirring in between or it may burn.
• Garnish it with Chopped coriander leaves and serve.

SOURCE: http://secretindianrecipe.com/recipe/marwari-aloo- dum-dry- potato-curry- without-onion-and-garlic
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WATERMELON COOLER SLUSHY

WATERMELON COOLER SLUSHY

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INGREDIENTS

4 cups cubed seedless watermelon
10 ice cubes
1/3 cup fresh lime juice
1/4 cup white sugar
1/8 teaspoon salt

INSTRUCTIONS

• Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.

SOURCE: http://allrecipes.com/recipe/141371/watermelon-cooler- slushy/
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HARIYALI PANEER TIKKA

HARIYALI PANEER TIKKA

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INGREDIENTS

3 tbsp oil
200-250 gm paneer (cottage cheese)
½ cup of hung yogurt (hang yogurt into a linen cloth for 30 mins) dahi
½ tsp roasted cumin powder (bhuna jeera)
1 tsp fennel seed (saunf)
1 tbsp garlic paste (lehsun)
1 tbsp ginger paste (adrak)
2 tbsp chopped onion (pyaz)
1 cup chopped coriander leaves (dhaniya)
3 green chilies (hari mirch)
½ cup + 1 tbsp mint leaves (pudina pata)
2 tbsp lime juice (nimbu ras)
½ tsp sugar (optional)
3 tbsp gram flour or as required (besan)
1 bell pepper or capsicum cut into square (simla mirch)
1 big sized onion chopped into square (pyaz)
black salt as required (kala namak)
chat masala as required
6-7 skewer or as required
line or lemon wedges as required for garnish (optional)

INSTRUCTIONS

• Firstly slice paneer into long pieces with a width of ¾th inch thick atleast.
• Rinse the greens and place side.
• Combine coriander leaves, mint leaves, onion, lime juice, chilies, roasted cumin powder, fennel seed, ginger and garlic. Also add sugar now if using.
• Grind all with little water if required until smooth chutney is formed.
• Now add gram flour, black salt, a tsp of oil and chat masala. Give a nice whisk as the mixture need to be smooth and lump free.
• Coat paneer with this mixture. Repeat the same with the rest of paneer.
• Marinate the paneer for 20 mins.
• Also marinate capsicum, bell pepper and onion with this mixture for 20 mins.
• Take a skewer and gently slide a onion first then a capsicum then a marinated cottage cheese until the skewer is left with no space.
• Heat your grill pan or pan, drizzle some oil over it.
• Once the oil is hot place 2 skewers and shallow fry them.
• Once fried from one end, fry from reverse side until golden brown in color.
• Fry and repeat the rest with other skewers. Alternatively if you don't wish to use skewer then just fry the paneer first then the veggies.
• Serve your hariyali paneer hot with green chutney and some lime wedges.
• Baking or Grilling in Oven:
• Place the marinated paneer with skewer or without skewers on a greased pan.
• Preheat the oven at 220ºC for 15 mins.
• Drizzle some oil over the paneer. Grill or bake at 200ºC for 7-8 mins. Again check drizzle some drops of oil and bake for 4-5 mins more.

SOURCE: http://www.flavorsofmumbai.com/hariyali-paneer- tikka-recipe/
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Tomato Dosa

Tomato Dosa

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INGREDIENTS

1½ cup raw rice
4-5 tomatoes
2 green chillies
2 dried red chillies
½ teaspoon asafoetida
1 small piece of ginger
Salt

INSTRUCTIONS

• Soak raw rice in water for around 2 hours.Drain and grind to a smooth paste along with all the other ingredients. Batter should be little thin than normal dosa batter consistency.
• Heat a tava with little oil.Make thin dosas.Serve tomato dosa hot with chutney.

Notes

• As tomatoes are added to the batter,the dosas get heated and caramelize very fast.So keep adjusting the heat.
• You can add finely chopped onions to the batter for extra flavor.
• If the dosas get stuck,try adding a table spoon of rava to the batter

Source: http://cookclickndevour.com/tomato-dosai- indian-crepe- with-tomato
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Zuccotto trifle

Zuccotto trifle

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INGREDIENTS

400g sponge cake, cut into 3cm pieces
150ml cranberry or apple juice
2 x 120g packets fresh raspberries
500g fresh ricotta
60g (1/3 cup) icing sugar mixture
1 x 600ml carton thickened cream
30g mixed glace fruit (such as cherries, pineapple and ginger), coarsely chopped
Fresh raspberries, extra, to decorate
1 x 30g Cadbury Flake bar, crumbled

INSTRUCTIONS

• Place half the sponge cake in a 2L (8-cup) capacity serving dish. Drizzle over half the juice and top with half the raspberries.
• Use an electric beater to beat the ricotta, icing sugar and half the cream in a bowl until smooth. Spoon the ricotta mixture over the sponge cake. Top with the remaining raspberries and sponge cake. Drizzle over the remaining juice.
• Use a clean electric beater to beat the remaining cream in a medium bowl until soft peaks form. Add the glace fruit and fold to combine. Spoon the cream mixture evenly over the top of the trifle. Decorate with the extra raspberries and sprinkle with Flake bar to serve.

Source: http://falafel-recipes.blogspot.in/2011/11/zuccotto- trifle-recipe.html
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