Mango Cheesecake

Ingredients:

For base:

• Biscuit 200 gm (25) 
• Melted Butter 3 Tbsp

For Cheese layer :

• Paneer 200 gm
• Condensed Milk 1 tin
• Fresh Cream 200 ml
• Gelatin 2 Tsp
• Mango Pulp  ½ cup

For Mango glaze:

• Mango Pulp 1 cup
• Water ½ cup
• Gelatin 2 Tsp

For the base, powder the biscuit well and mix it with the melted butter. Put it inside the spring form pan or arrange in the individual serving glass and press it well using the back of a spoon or hand. Refrigerate it for ½ an hr.


Soak the gelatin in ¼ cup water for 15 mins. Grind paneer and milkmaid into a fine paste. Double boil the gelatin well. Add the melted gelatin, fresh cream and mango pulp into the grounded paneer and combine well. Slowly pour it over the biscuit base and again refrigerate it for 3 to 4 hrs (Keep it in the freezer for first ½ an hr and transfer it to the lower rack and set well).

For the mango glaze, soak the gelatin in ½ cup of water for 15 mins. Then double boil it and mix it with the mango pulp. Pour it over the cheese layer and refrigerate till set. 

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Rajma Masala

Ingredients:

• Rajma (red kidney beans) 1 cup
• Onion 2 med
• Tomato 1 big
• Garlic 5 to 7
• Chopped chilly 2
• Chilly pdr 2 Tsp
• Coriander pdr 1 Tsp
• Turmeric pdr ½ Tsp
• Kasoori methi 1 Tbsp
• Water
• Salt
• Oil

Soak rajma overnight. Cook it well and keep it aside. Heat oil in a kadai and add sliced onion, garlic and green chilly. Saute it for a few mins and add chilly pdr, coriander pdr, turmeric pdr and salt. Reduce the heat and mix it. Add the chopped tomato and cook well. Then add the cooked rajma and pour little water. Cover it and keep it for 5 to 10 mins in low flame. Finally add the kasoori methi and remove it from fire.

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Butter Chicken

Ingredients:

• Chicken 1 (30 pieces)
• Kashmiri chilly pdr 2 Tbsp
• Garam Masala  1½ Tsp
• Turmeric pdr ½ Tsp
• Grounded tomato 2 big
• Ginger paste 2 Tbsp
• Garlic paste 2 Tbsp
• Onion 4 
• Cashew Nut 50 g (soaked)
• Kasurimethi ½ Tsp
• Coriander leaves ¼ cup
• Butter 3 Tbsp
• Water 1½ cup
• Salt
• Oil

Saute onion in oil till it turns translucent. Grind the sauted onion and soaked cashews into a fine patse. Keep it aside. Heat butter in a non-stick pan and saute chicken with turmeric pdr. When it turns dry, add the ginger garlic paste followed by garam masala and chilly pdr. When it is void of its raw smell, pour the grounded tomato into the chicken and stir it. When oil starts to separate, add 1½ cup of water and cook well. Add the grounded onion cashew paste and heat it well. Put the kasurimethi and remove it from fire. Garnish it with chopped coriander leaves and fresh cream.

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Creamy Cashew Chicken

Ingredients:

Onion 2 big

Chicken ½ kg

Crushed garlic 1 Tsp

Garam Masala 1 Tsp

Turmeric pdr a pinch

Kasuri methi a pinch

Milk ¼ cup

Cashew 10

Water

Salt

Clean and cut the chicken into small pieces. Soak cashews in warm milk for 15 mins and and grind it into a fine paste. Marinate the chicken with salt, turmeric pdr, garam masala, crushed pepper, crushed garlic and chopped onion for ½ hr to 1 hr. Cover and cook it in low flame without adding oil. Stir it occasionally and sprinkle a little water into the chicken. When it is fully cooked and dry, add the cashew paste and pour 1 cup water into it. Heat it for a few mins and add the crushed kasuri methi and combine well. Remove it from fire and serve it hot with chappathi or naan. 

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Mango Tart

Ingredients:

• Maida 2 Tbsp
• Cold Butter 2 Tbsp
• Cold water ½ cup
• Sugar 2 Tbsp
• Salt a pinch 

For Tart:

• Mango 1
• Butter 2 Tbsp
• Sugar 2 Tbsp

Peel off the skin and cut the mango into small pieces. Gently rub the cold butter with flour mixture to form a soft dough. Wrap it with a cling film and refrigerate it for 10 mins. Then put this on to a greased tart mould and press it well. Prick it with fork. Again refrigerate it for another 10 mins and bake it for 15 mins at 180° C. Keep it aside. Cook mango pieces, butter and sugar till soft and creamy. Cool it and pour it into the tart.

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Uppilitta Nadan Nellikka Chammanthi

Ingredients:

• Salted Nellikka (gooseberry) 2 to 3
• Bird's Eye Chilly 6 or Green Chilly 3
• Shallots 6 to 8
• Coconut Oil 2 Tbsp
• Vinegar 2 Tsp
• Salt

Crush the sliced nellikka, shallots, chilly and salt using a mortar and pestle or just crush it using a mixer grinder. Transfer it into a bowl and pour vinegar and coconut oil into it. Mix it well.

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