My husband is not a very big fan of cheesecakes. But I on the other hand, a big fan!
I wonder who might have been the person who thought first of inventing a cake made of cheese.
Cheesecakes are divine. A rich, smooth dessert, that definitely would make anyone happy, except my husband.
recipe adapted from here
Digestive Biscuits – 250 gms, finely ground
Butter – 3/4 cup, melted
Cream Cheese – 500 gms
Hung Yogurt – 1 cup
Mango Puree – 2 cups
Eggs – 4, large
Sugar – 3/4 cup
Preheat oven to 350°F
Wrap the outside of a 9 inch springform pan with 2-3 layers of heavy duty aluminium foil.
For the Crust: In a mixing bowl, add the finely ground digestive biscuits and pour in the melted butter. Mix until well moistened. Transfer crumbs to prepared pan, and press crumb mixture evenly onto the bottom of the pan. Bake for 15 minutes. Let cool completely.
For Cheesecake Filling: In a food processor, or an electric mixer fitted with a paddle attachment, add all the remaining ingredients and process for 5 minutes until just combined, keep scraping down the bowl. Pour cream cheese filling over crust. Place foil-wrapped springform pan in a roasting pan large enough to hold it. Fill roasting pan with enough hot water to come 1-inch up the sides of the springform and carefully transfer to middle oven rack. Bake until cake is set but still slightly wobbly in center, about an hour and a half.
Transfer the cake pan to a cooling rack and let cool completely. Later refrigerate, uncovered for 6-8 hours.
To serve, run a knife around the edges, slice and serve wedges. The cake keeps well refrigerated for upto 2 weeks.
I first had buttermilk biscuits at Popeyes along with fried chicken. And it was love at first bite.
Since then I have been in search for a recipe to recreate them in my home myself. I tried a lot of recipes online and finally I can say that I might have found one that I am really happy with. Today I am going to share it with you all.
Buttermilk Biscuitsmakes: 8 biscuits
adapted from here
All purpose (not self-rising) – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Sugar – 1 tsp
Unsalted cold butter – 6 tbsp
Buttermilk – 1 cup
Preheat oven to 450°F. In a mixing bowl, add the flour, baking powder, salt and sugar. Mix. Now add cold butter cut into tiny pieces and buttermilk. Using a fork, gently mix, avoid overmixing. Dust flour on your kitchen countertop and invert the buttermilk+flour mixture. Knead dough gently 3 to 4 times until it holds together. Dust your palms with flour as well and pat the mixture down into a large patty, approx 1 inch in thickness.
Line a rimmed baking tray with parchment paper and dust it lightly with flour. Working quickly, use a biscuit cutter to cut biscuits and keep placing the biscuits on the tray, make sure they are all placed close to each other. Place the baking tray in the refrigerator for approx 15-30 minutes. Now transfer the tray to the preheated oven and let them bake for 15 minutes. As soon as you see a get a light brown hue, remove from oven and serve warm along with a salad or coleslaw and baked/grilled chicken.
Breakfast in my home is usually cereal, pb&j or nutella. But on the weekends I try to plan and make something special that is a favorite of everyone. Back home, mom makes parathas for my father along with a dal or vegetable curry for breakfast ‘every’ single day, weekend breakfasts are even more elaborate, with special preparations like Puri-Cholay, Aloo kay Parathay, Khichdi-Khagina etc.
One breakfast that both me and my hubby love is this eggy bread. My toddler eats just a bite or two, like she eats everything else, she is fussy eater, just like I was as my mom keeps tells me.
You can call it a version of french bread, an indian take on it. The recipe is very simple and it gets done quickly.
Eggy Bread – Mom Style – Indian Version French Bread
Bread slices – 4
Milk – 3/4 cup
Eggs – 3
Black pepper powder – 1/2 tsp
Salt – a pinch
Sugar – 1 tsp
Whisk eggs in a bowl and add milk, black pepper powder, salt and sugar. Heat a frying pan on medium high heat. Meanwhile slice each sandwich bread into two triangles. Stack them all in a bowl. Add half tablespoon of oil in the pan as soon as it gets hot and swirl around the pan to evenly coat it. Dip each triangle of bread in the egg+milk mixture and let it soak up for 10-20 seconds. Lift up the bread and carefully place on the frying pan. Cook for 2-3 minutes each side until golden brown and cooked through. Transfer to a serving plate. Repeat with all the bread slices. Serve warm.
One of my favorite desserts since my childhood is this Bengali delicacy Rasgulla. The white spongy balls in the sugar syrup please me to no extent. Its cousin is Rasmalai. The first time I tasted Rasmalai I remember very nicely was in one Ramadan during my childhood when we were staying at my Mama’s house for holidays. It was love at first bite.
In order to prepare Rasmalai you have to have Rasgullas. When you have guests and you need a quick dessert to make, you can use tinned store-brought rasgullas to make rasmalai, or making them from scratch is also as easy, but it needs a little time.
Rasgulla and Rasmalai
For Rasgulla – Cheese Balls in Fragrant Sugar Syrup:
Milk – 4 cups
Lemon juice – juice of half a lemon
Water – 2 1/2 cups
Sugar – 1 cup
1 green cardamom powdered
In a heavy bottomed saucepan at medium high heat, pour in milk and let it come to a boil. Once boiling, remove from heat and let cool for 10 minutes. Add the lemon juice, stir and keep aside for 20 minutes. The milk will curdle. Line a sieve with a muslin cloth and drain the curdled milk. Bring the ends of the cloth together into a bundle and squeeze it to drain water. Hang for a further 30 minutes until all the water is properly drained out. Transfer the milk solids to a bowl and knead into a soft ball. Make smooth equal sized 10-12 balls. In a pressure cooker, boil sugar in water and add green cardamom powder and the prepared balls. Pressure cook until you get a whistle. The balls will now swell up in size. Let cool, chill and serve. Or use them to make Rasmalai, recipe below.
For RasMalai – Cheese Cakes in Fragrant Thickened Milk Sauce:
Milk – 3 cups
Rasgulla Sugar syrup – 3/4 cup
Saffron – a pinch
Grease the bottom of a heavy bottomed saucepan with few drops of ghee, this will prevent burning of milk at the bottom. Pour in milk and bring to a boil. Once boiling, reduce heat and let simmer for a hour. Meanwhile, take the rasgullas and gently squeeze them between your fingers to flatten them, but not break them, so that most of the sugar syrup is removed. Keep them aside in a bowl. Do not discard the sugar syrup. By now the milk will be reduced to about half its quantity. Drop the squeezed flattened rasgullas in the milk. Add the sugar syrup, saffron, dried nuts and let simmer for 15- 30 minutes. In a couple of minutes, they will soak up the milk and puff up. Remove from heat, let cool to room temperature. Serve chilled.
You can store the sugar syrup and use it to flavor tea, coffee etc. It will last a few weeks in the refrigerator.
It isn’t until you lose something that you realize how important something was. A few days back I was on the verge of losing my blog. My blog of years, which is very dear to me. I was asking for help around, but no one could, and those who could, were way out of my budget. But I did not give up, how could I? I prayed and alhamdulillah, out of nowhere a very hunble gentleman came to my rescue like an angel. This brother was so willing to help me out for nothing in return. I will never forget your selfless help and you will always be in my prayers.
And I realized how much I missed blogging about my family recipes, and documenting the stories that live in my heart and memories. With a little boutique business and along with a toddler, I was unable to give the attention to my blog that I used to before. But inshallah, I am back. You will all see me blog regularly and I will never take my blog for granted ever again.
Today I bring you a recipe that is very close to my heart, that screams my childhood, those beautiful afternoons, when after a small siesta, my mother would make a few of these absolutely wonderful rotis for us all to fill our stomachs with. We all enjoyed the rotis with so much joy and always looked forward to the the next time when mother would make them again.
Puran ki Roti – Parathas stuffed with Lentil Halwa
Makes – around 10 Rotis
Durum Flour – 1 1/2 cup
Ghee – 1 tbsp
pinch of salt
enough water to make dough
Chana Dal – 1 cup
Sugar – 1 1/4 cup
Green cardamom powder – 1/3 tsp
Oil – as required for toasting
1. Wash and soak chana dal in surplus water overnight.
2. The next day, drain the water and transfer to a pressure cooker. Add water to cover the dal and pressure cook until the dal is soft. Using a whisk or an immersion blender, blend until the dal is smooth. You can also grind it if you want. Transfer to a pan at medium high heat and add sugar and cardamom powder. Mix well and cook while stirring frequently until the dal resembles a thick paste and begins to sererate from the pan. Keep a close eye. Remove from heat and let it cool to room temperature. You can also make this ahead of time and store in refrigerator for upto a week.
3. To make dough, add flour, ghee and salt in a mixing bowl. Mix well then add water little by little. Form a soft pliable dough just like chapathi dough. Cover the dough and allow it to rest for an hour.
4. Make 10 lemon sized balls of both the dough as well as the prepared lentil mixture. Roll the dough flat just slightly using your hands, then place the lentil mixture ball in the center and wrap the dough around it completely to cover it well, just like you make stuffed parathas. Then flatten it slightly. Now using your rolling pin, roll it to a thick or thin poli. Dust flour if needed. Heat tawa pan and carefully place the rolled out roti on the tawa, drizzle oil and cook the roti on both sides until brown spots appear. Continue until all are done. Serve hot.