MANGO CHEESECAKE

U need:
Fresh mango pulp: 2 cups
A few mango slices(garnish)
Gelatine/China grass: 10 gms
Fresh paneer: 200 gms
Mango essence: 1 tsp
Condensed milk:3/4th tin
Fresh cream: 125 gms
Water: 1/4 cup


METHOD:


1. Soak gelatine/china grass in hot water for 10 mins.Or you can also soak gelatine in a bowl in 1/4 cup of water and double boil over a pan of hot water till it dissolves.


2. In a big bowl,beat  paneer till smooth(10 mins) (using electric beater 5 to 7 mins)


3. Blend in the mango pulp,condensed milk,dissolved gelatine/china grass and mango essence.Beat well with light strokes till the mix is smooth and well blended.


4. Beat the cream and fold into the mix.


5. Wet a round or a rectangle mould.Pour the mix in to it and refrigirate to set.


6.Once set,unmould onto a plate and cut to squares.Decorate with mango pieces and serve


Simple,easy and a mouthwatering dessert .Ideal for summer.


Note: you can use vegetarian gelatine,now available in the market.

BAGARA CHUTNEY(THOKKU)

U NEED


Medium sized brinjals: 5
Tamarind paste: 1/2 tsp
Garlic pod: 3
Red chilli powder: 1and 1/2  tsp
onion : 1 medium
Turmeric powder
Oil to fry brinjals
Coriander leaves : 2 tablsp
curry leaves: 1 tsp
salt to taste
Til oil or refined oil: 2 tablsp


Method.
1. Clean,wash and cut brinjals into cubes.
2. Heat enough oil and deep fry the brinjals pieces to golden brown.
3. In a mixie jar add the fried brinjal pieces,cut onions,garlic pods,red chilli powder,turmeric powder,tamarind paste,salt,coriander leaves and curry leaves. Grind everything to a smooth paste.
4. Heat oil in a kadai.Add 1/2 tsp mustard seeds,few methi seeds.When the mustard sputters add the ground paste.Saute for 5 to 7 mins.
5.Serve this chutney with rice or dosas and idlis.

Chocolate Melting moments

Try these simple and easy to bake at home cookies

Ingredients:
250 gms unsalted butter (soft)
250 gms plain flour (sifted)
60 gms of icing sugar
60 gms of corn flour (sifted)
1 tsp vanilla essence
Baking tray lined with parchment paper

For the chocolate coating
few slabs of dark cooking chocolate
2 tbsp of icing sugar

Method:

1. Take a large clean bowl and mix butter with icing sugar. Beat it till it mixes well and fluffy. Add vanilla essence and mix for few minutes (You can use an electrical beater if you want)
2. Add flour little by little and mix well. Then add the cornflour till you get a nice smooth buttery dough consistency
3. Take the baking tray lined with parchment paper. Make small flat balls and place them on the tray. You can take a fork and press on them to give them a design. Alternatively, you can use an piping bag, fill it with the dough and pipe designs on the baking tray, this will create cute designer cookies :)
4. Place them in the fridge for 10 minutes and pre heat oven at 180 deg C
5. Bake the cookies for roughly 15 minutes or till golden brown
6. Meanwhile, melt chocolate and whisk it with icing sugar
7. Once cookies have cooled down, dip one side into the chocolate or just take a spoon and spread the chocolate mixture
8. After 10 minutes the chocolate would have set it well and cookies are ready to be eaten

Tips - You can create any spread for the cookies. Maybe even fill chocolate / strawberry cream between two cookies and sandwich them.

EGG CURRY

 U need:
Eggs: 4
green chillies : 4
ginger julienne: 2 tsp
capsicum: 1
coconut milk: 1 and 1/2 cups
dhaniya jeera powder: 1 tsp
pepper powder: 1/2 tsp
salt to taste
oil : 2 table sp
coriander leaves: 2 tsp
lemon juice: 1tsp(optional)


Method:
1. Boil the eggs.Shell them and set aside.
2. Heat oil in a kadai.Fry the boiled eggs till golden brown.Remove and cut into two.
3. In the remaining oil fry the diced capsicum.Saute .Add 1 tsp ginger julienne and dhaniyajeera powder.
4. Add 1 cup water,salt ,slit green chillies and simmer for a few mins. Now add the fried eggs and simmer further.
5. Add the coconut milk and simmer for few mins. Add coriander leaves and pepper powder. Cover with a lid,switching off the gas. Before serving add the lemon juice and ginger juliene.
6. Serve hot with rice and pappad.


Note: A quick fix delicious egg curry.The lemon juice adds a zing to the dish
Bon Apetite!!!!!!!!!!!!

RAGDA PATTIS

u need:

DRY WHITE PEAS : 1 CUP
OIL: 3 TABLSP
ONION: 2(MEDIUM) 
TURMERIC POWDER: 1/2 TSP
DHANIYA-JEERA POWDER:2 TSP
GREEN CHILLIES: 3 MINCED FINE
GARAM MASALA: 1/2 TSP
CORIANDER LEAVES: 2 TSP
MINT LEAVES: 1 TSP
SALT TO TASTE
LEMON:1


FOR PATTIES:
BOILED POTATO: 2 CUPS
MINT LEAVES:FEW
SALT TO TASTE
BREAD SLICE:1
CHILLI POWDER;1/2 TSP


METHOD:
Soak dry white peas overnight.Next day pressure cook with a pinch of cooking soda.


Heat oil in the kadai.Add 1/2 tsp jeera. Add chopped onions and saute well for few mins.Add the minced green chilli and continue frying.Add turmeric powder,dhaniyajeera powder and fry.Add mint leaves and coriander leaves.
Add the cooked peas along with 1 cup water.Add salt and simmer till the gravy is semi thick.Sprinkle garam masala.Stir once.


The Ragda is ready.
For patties: In a bowl add all the patties ingredients except bread.Soak bread in a little water and add to the potato.Mash well to form a smooth dough.Take a medium size dough. Pat it to make a  round patty.
Heat A tava.Add the patties on to it.Pour 2 table sp oil around the patties and cook both sides till golden brown.


Serving: Take a plate.Put a patty on it.Pour 1 ladleful of Ragda over it.Sprinkle some coriander leaves,squeeze a little lemon juice and add a dash of chat masala and serve hot.