Dark Chocolate Cheese Cake

Dark Chocolate Cheese Cake

Ingredients:

Base:
150 gms cookies Pure Magic, crushed
2 tbs cocoa powder, omit if using chocolate cookies
4 tbs melted butter
2 tbs sugar

Cheesecake Filling:
200 gms cream cheese (Amul, GO, Lots of brands make it.)
1 cup heavy cream
150 gms semisweet/ bittersweet chocolate
1/2 tbs gelatine or Agar Agar
2 tbs water
1/2 cup sugar
1 tsp vanilla extract

Topping:
1/4 cup bittersweet chocolate
1/3 cup heavy cream
or

Use a cheese grater to grate a bar of chocolate over the set cheese cake.

Method:
Base:
Remove the cream filling from Pure Magic Cookies and keep aside for the filling, Mix together the cookies, sugar and melted butter. Press the mixture into the bottom of an 8" spring form pan and bring it up to the sides a little. Chill the base while you prepare the filling.

Cheesecake Filling:
Dissolve the agar agar in the hot water and keep aside.
Melt the chocolate over a double boiler. Keep aside to cool.
Whip the cream cheese and sugar until smooth and creamy. Stir in the melted agar agar.
Stir in the cooled chocolate and vanilla extract. Add the cream and whip until well combined.
Pour this mixture over the prepared crust and smooth the top. Refrigerate until set.

Ganache Topping:

Melt the chocolate and cream over a double boiler until smooth. Cool to room temperature.

When the cheesecake has set, run a knife around the edges and unmould carefully. Transfer to a serving plate and pour the Ganache over the top or grate a bar of chocolate over the cheese cake.

HOG AWAY

Bhoongada & Lasaniya Bataka (Garlic Potatos)

 Bhoongada & Lasaniya Bataka (Garlic Potatos)

Lasaniya Bataka is Garlic flavored, hot and spicy delicious curry if your palate can tolerate the fiery taste of red chillies. However, those who appreciate the spiciness and are ready to go to any length to enjoy the best flavor of garlic and potato sauteed in spices will experience the heavenly delight.

Bhoongras will be remembered fondly by kids from school they are these deep fried yellow snacks available in a pack of 5 pcs which every1 of us might have had, for those who do not know what they are it is a tube shaped snack which is generally yellow in colour and is deep fried.

Ingredients

500 gms Potatos boiled & cut into small cubes
250 gms Peanuts Salted without the Skins and halved
2 Table Spoon of Garlic Paste
2 Green Chilly finely Chopped
Lots of green Coriander chopped finely 
1/2 Tea Spoon Turmeric Powder
1 Table Spoon Red Chilly Powder
1/2 table spoon Sugar powder
Salt to Taste
2 Table spoons of Oil
Mustard Seeds for tempering
Juice of half a lemon.

Method

Put the oil in a deep fry pan, and put mustard seeds and wait till it pops, once that happens put the garlic paste and green chilly and red chilly powder, turmeric powder and fry for some time till the rawness goes away from the dry masala, put the potatos and peanuts in frying masala, mix everything well and let it cook for some time, put in the sugar and salt to taste, and before serving add a big amount of coriander & squeeze the lemon juice over and serve with the deep fried Bhoongras... 

Eggless Chocolate Chip Peanut Butter Cookies

Eggless Chocolate Chip Peanut Butter Cookies

1st hand at trying to bake and they turned out amazing, these are no fail cookies, kindly try and let me know.

Ingredients

2 cups Flour (maida)

1 teaspoon baking soda (soda bi Carb or cooking Soda)

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup or 150 grams butter, softened

200 grams / 1 1/4 cup sugar

3 tablespoons brown sugar or also known as Demerara Sugar

1/2 teaspoon vanilla essence

3 Tablespoon cocoa powder

2.5 tablespoon peanut butter (Smooth Variety)

1/2 cup milk

150 Grams of Dark chocolate roughly chopped into pieces

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Sift together flour, baking soda, baking powder, and salt. Set aside.

Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla essence and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined add the chopped dark chocolate and mix.

Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes.

Bring out and cool and then enjoy.

Kindly try the sugar levels to your comfort, we do not like them very sweet so I have proportioned my sugar levels in the mix.

HOG AWAY

Masala Rajma Sandwich

Masala Rajma Sandwich

Best Leftover Snack Sandwich and a quick 1 for those who prefer a fast and heavy snack.

Ingredients

1 Cup Left Over Rajma Masala
1 Onion Finely Chopped
2 Tbl Spoon Chopped Coriander
2 Cheese Cube Grated
1/2 teaspoon red chilly powder
1 green chilly chopped.
Bread White / Brown / Multi Grain as prefered

Method

Mash Masala Rajma finely, mix in the onion, coriander, grated cheese, chilly powder, green chilly and stir till the mixture is mixed.

Layer in between 2 slices of bread and grill in a sandwich toaster till golden brown and crisp.

Cut the toast in equal parts and serve hot with tomato ketchup.

Chocolate Coffee n Hazel Nut Panacotta

Chocolate Coffee n Hazel Nut Panacotta

Panacotta is a Italian Desert, It is made by boiling Milk and Cream together with sugar and adding a solidfier mainly Gelatin, as gelatin is extracted from Animal Bones so its basically for non veg eaters, but if u substitute this with a vegetarian solidifier mainly AGAR AGAR (China Grass) which makes it completely palatable for Vegetarians. So here goes...    

Ingredients
500 mls of Milk
200 mls of Cream
4 Grms of Agar Agar (China Grass)
4 Tbs of Granulated Sugar
1/2 Teaspoon Dark Coco Powder
1/2 Teaspoon Instant Coffee Powder
1/2 Teaspoon Hazel Nut Essence
2 Bars of milk Chocolate for Garnish
Chocolate Sprinkles for Garnish


Boil Milk in a thick based pan and add granulated sugar, Coco powder, Instant Coffee powder and Hazel Nut Essence and Agar Agar that is soaked in water for 10 mins, and dissolve the agar agar when the milk is on the boil, and turn off the gas, let the mixture cool for 10 mins and then add the cream and pour in individual bowls and chill in the fridge for 4 hours, decorate with and chocolate sprinkles and serve cold.

Cucumber Mint Gazpacho Soup

Cucumber and Mint Gazpacho Cold Soup

This is a traditional Spanish Soup served cold. It is Tomato Based but I have changed the Recipe and made a cool summer refresher that can be served cold on a hot summer’s day.

Ingredients

Cucumber – 5 Cucumber Peeled and Cut into small cubes   

Mint – 1 bunch

Butter Milk – 3 Cups

Green Chilly – 2 Chopped Finely

Black Pepper – to taste

Salt to Taste

2-3 Table Spoons of Lemon Juice.

Method of Cooking

In a blender put the diced cucumber, mint leaves, green chilly and blend till a fine paste, remove in a serving bowl and add the butter milk, black pepper, salt and the lemon juice and stir well and chill in the fridge and serve cold in mugs with few sprigs of mint leaves for decoration.