Cheesecake Brownies

 

You will love this irresistible combination of two best desserts, Cheesecake and brownies. Great for any party, they taste and look delicious.

Ingredients:

For cheesecake batter:

225 gms (8 oz) cream cheese - Fat Free (Room temperature)

2 tbsp Heavy cream

½ cup fine sugar

1 Egg

½ tsp vanilla extract

For brownies batter

100g semisweet Chocolate
125g butter
1/4 cup cocoa powder
1 cup sugar.

2 eggs.
1 cup all purpose flour/ maida.

In a bowl, soften the cream cheese and make sure no lumps remain. Add heavy cream, sugar, eggs , vanilla extract  and mix well and keep aside.

In another bowl melt chocolate and butter on double boiler, remove from heat and let it cool a bit then add beaten eggs and sugar and mix well. Now add cocoa powder and flour, mix and make sure no lumps remain.

Pre-heat oven to 325⁰ F/160⁰ C.

Grease some butter in baking dish and pour brownies mixture and spread evenly in the dish then scoop cheesecake mixture over brownies mixture. With a help of spatula mix both the batters slightly so get the effect of a marble swirl.  

Place backing dish in oven and bake for 40 to 45 min. To check if brownies are done insert a knife in the center the knife will not come out clean but will have little crumbs on it.

Chill in refrigerator for 2 to 3 hrs and serve.

Enjoy!

Cheesy open sandwich

These open sandwiches with vegetables and cheese are one of my favorites.  A good option for brunch and also for kid’s lunch or snack box.  Quick and easy recipe where you use vegetables of your choice and imagination to arrange them and make them more interesting

Ingredients:

6 bread slice

2 potatoes boiled

½ green peppers finely chopped

2 tbsp spring onion finely chopped

1 tomato thinly sliced

1 tsp chili powder

½ cup shredded cheese

Butter spread

Salt to taste

Method:

Preheat oven at 350⁰ F.

Mash boiled potatoes, add spring onion, green peppers, chili powder, salt and mix well.

Spread butter on one side of each bread slice. Then spread potato mixture and arrange tomato slices on top.

Then add cheese to each slice and bake for 20 min or till cheese melts.

Cut in Halves, rectangle or serve these Cheesy open sandwiches as it is with tomato ketchup.

Enjoy!       

                                          

Tomato saar

Spicy and tangy tomato saar is a typical maharashtrian soup. It’s almost like a regular soup which is tempered with some spices and green chilies. Tastes delicious with rice.

Ingredients   

4 tomatoes

1 onion

2-3 garlic pods

2 green chilies

1 tbsp ghee

1 tsp cumin seeds

½ tsp asafetida

1 ½ tbsp sugar

2 ½ cups water

4-5 curry leaves

Salt to taste

Method:

Cut tomatoes and onions in halves. Pressure cook tomatoes, onion and garlic to 2 whistles or till pressure is released 2 times.

Let it cool completely, then peel tomatoes and blend together with onion and garlic to a fine paste.

Pour this paste in a pot and add water, salt and sugar and bring to a boil

Heat ghee in a pan, add cumin seeds and let them crackle, then add asafetida, green chilies and curry leaves. Pour tempering on the boiling saar and cover the lid immediately. Simmer for few mins and serve hot with rice or simply as a soup.

Enjoy!

Stir fried rice noodles

I just love all kind of noodles. add some  vegetables, little sauce and they are ready in min. these stir fried noodle taste great with any salad or simple stir fried  vegetables.

Ingredients:

1 pack dry rice noodles

½ cup thinly sliced carrots

½ cup thinly sliced onions

Chopped bok Choy

1 egg

1 tsp finely chopped garlic

1 tbsp soy sauce

1 tsp fish sauce

1 tbsp chili sauce

1 tbsp brown sugar

1 tbsp lemon juice

2 tbsp oil

Salt to taste

Method:

Take boiling water in a big bowl and soak dry noodles and cover the bowl for 20- 30 mins.

Once the noodles are soft, drain the water add little oil so they will not get sticky.

Heat oil in a wok and add finely chopped garlic, onion and sauté for a min. Then add carrots and bok Choy and sauté for another min.

Now add fish sauce, soy sauce, egg and mix everything together.

Then add chili sauce, brown sugar, salt, lemon juice and rice noodle. Give it a quick stir as noodles stick to the base of pan and burn easily.

Serve hot with crunchy peanut and tofu salad.

Enjoy!

Hyderabadi Dum Biryani

Hyderabad is very famous for its most popular Dum Biryani, there is a wide variety of biryani cooked in different regions and in different style. Hyderabadi birayani is also called kacchi biryani which means marinated meat and rice is cooked together.The challenge in the art of cooking kacchi birayani is to cook the meat perfectly without overcooking the rice.This biryani is very spicy so to cut down the heat it is usually served with a raita and also a side dish like mirchi ka salan or baingan ka salan.

Ingredients:

For marinating 1 ½ pound chicken 2 cups yogurt 4 to 5 cloves 6 to 8 pepper cons 3 to 4 green cardamoms 1 bay leaf 1 tbsp turmeric powder 1 tsp chili powder 1 tbsp coriander powder 1 tbsp cumin powder ½ cup mint leaves ½ cup chopped coriander 2 tbsp fried onion 2 green chilies (optional) Salt to taste

For rice 2 cups long grain Basmati rice Water 2 to 3 cloves 2 to 3 pepper cons 2 green cardamoms Salt to taste ½ cup fried onion Few mint leaves Few coriander leaves 1 tbsp garam masala Pinch of saffron soaked in 1 tbsp water or milk ½ cup oil

Method:

Marinate chicken overnight so it’s cooked easily and all the spices get absorbed well.

Take a fine muslin cloth and add cloves, pepper corns, cardamoms to it and make a small bundle.

Wash rice, drain and keep aside for atleast 30 min so rice becomes fluffy and gets cooked easily.

Boil water in a pot add salt and spice bundle. Once water starts boiling add rice and cook till its half done. (To check press a rice grain between your fingers it should break easily but should not be very soft.)Then drain the rice and keep aside.

Now in deep vessel add oil and layer marinated chicken.

Then layer with rice and top with fried onion, mint leaves, coriander leaves, sprinkle garam masala and saffron water.

Then cover the lid (The lid should be of proper fit to the vessel and the vapor or moisture should not release, you can use a clean towel or even dough to seal the lid.) cook 10 min on high, then 20 min on medium heat and 20 min on low heat.

Do not open the lid in between as the rice and the meat should cook in their own moisture.

After 50 min open the lid and check if meat is cooked well, serve hot with riata or salan.

Enjoy!

Instant Dahi wada

When it comes to evening snack i like quick and easy recipes which needs no cooking, My kids keep me busy all the time, and so by evening i get very tired to cook anything. so here is one more simple 10 min recipe. It’s easy to make and tastes yummy and is less in calories.



jeera biscuits



Ingredients:

8 to 10 Jeera biscuits

2 cups Hot water

1 cup Yogurt

½ cup water

1 tsp cumin powder

1 tsp sugar

½ tsp chili powder

Salt to taste

Fresh Coriander for garnishing

Method:

Mix together yogurt, water, cumin powder, chili powder, salt and sugar and keep aside.

Take hot water in a bowl and soak jeera biscuits for about a min (don’t soak them for long or they will turn mushy) then gently press between your palm and place in serving bowl.

Then pour yogurt mixture and sprinkle some cumin and chili powder on top and garnish with fresh coriander. You can also add any sauce or chutney of your choice to make it spicier. Serve immediately.

Enjoy!

Besan Ladoo

I tried to make these ladoos so many times but just could not get them right. I tried many recipes from magazines and cookery show and would end up with lot of mess in my kitchen. Then I called my mother for the recipe (which i should have done little earlier) I tried it and they turned perfect and so once again here is one of my mother’s recipes which are easy and delicious.

Ingredients:

2 cups chickpea flour/ besan  

¾ cup ghee / butter

1 cup fine sugar or powder sugar

1 tsp cardamom powder

Cashew nuts for garnishing

Method:

Heat ghee in a non stick pan and add chickpea flour/besan and cook on a very low flame till it turns golden brown ( Which will take about 20  to 22 min.) continuously keep stirring  as it burns quickly.

Now let it cool completely. Then add sugar and cardamom powder and mix well. Divide this mixture in small equal parts (make around 15 to 18 parts) and roll them in rounds with your palms to make ladoos.

Garnish with cashew nuts and you can store them for 15 to 20 days in a container.

The secret to make these ladoos perfect is Patients. So try the recipe and Enjoy!

Crunchy peanut & tofu salad.

Tofu is high source of protein, Iron and calcium, it contains less amount of calories and fats. It looks very similar to paneer. There are many varieties of tofu like soft, medium, firm, dry, fermented, flavored and many more. Mostly for salads soft tofu is used but I prefer firm tofu because it is easy to work with.

Peanut and tofu is a very famous combination used in Asian cuisine. This salad is little sweet, little Tangy and crunchiness of peanuts adds great texture.

Ingredients:

1 small pack firm tofu

½ cup coarsely crushed peanuts

1½ tbsp brown sugar

1 tbsp soy sauce

1 tbsp lime juice

1 tbsp sesame oil

½ tsp chili powder

Salt to taste

Method:

In bowl mix oil, brown sugar, soy sauce, lime juice and chili powder.

Now add crushed peanuts and mix again, then add tofu and salt and gently mix together.

Serve with fried rice or stir fried noodles.

Enjoy!

Boondi Raita

This yummy raita/salad is a perfect side dish for any spicy curry or rice. This is the simplest and quickest recipe you can make. Made with tiny dumplings of chickpea flour or besan in creamy yogurt and few spices will add richness to your menu.  

Ingredients:

1 ½ cup of curd

1 cup of boondi

2 tbsp sugar

1 tbsp cumin powder

1 tsp chili powder

Salt to taste

Chopped coriander for garnishing

Method:

Soak boondi in some water for 10 min. then drain and squeeze boondi gently between your palms to remove extra water.

Mix sugar, cumin powder, chili powder and salt in yogurt and give it a good mix. Then add bondi to this yogurt mixture and mix again.

Garnish with chopped coriander and serve.

Enjoy!

Paneer makhani

Paneer or cottage cheese cooked in rich creamy tomato gravy and loads of butter is a mouth watering royal feast. Surely its going to add a lots of calories but believe me its worth having this dish. So here goes the list of ingredients.

400 gms of paneer

2-3 large tomatoes

1 medium onion finely chopped

1 tbsp Ginge garlic paste

1 tsp chili powder

1 tsp turmeric powder

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

2 tbsp butter

3 tbsp cream

2 tsp sugar

Salt to taste

½ cup water

Freshly chopped coriander for garnishing

Method:

Cut paneer in small triangular pieces and keep aside

Blanche tomatoes, peel them and blend to a fine paste.

Melt butter in a pan and add onion, ginger garlic pate and sauté till golden brown. Now add tomato paste and sauté for another 3 to 4 min. add cumin, coriander, chili, and turmeric powder and garam masala and mix well.

Then add paneer, cream, salt, sugar and stir well, now cover the lead and cook for 8 -10 min so all the spices will get absorbed in paneer. Now add water to adjust the consistency of gravy and simmer for another 5 min.

Garnish with chopped coriander and serve hot with roti or paratha.

Enjoy!

Spinach Rice

Spinach or Palak is rich in Iron and Vitamins. This bright vibrant color dish is not only more appealing to the eyes but more nourishing as well. It is easy to make and tastes really good.

Ingredients:

2 cup of spinach leaves

1 cup of rice

2 ½ cups of water

2-3 green chilies

2-4 cloves of garlic

1 tsp ginger finely chopped

1 onion finely chopped

2 tbsp oil

Salt to taste

Method:

Wash rice thoroughly and soak for at least 15 min.  

Blanch spinach, drain and put immediately in cold water. This will help to keep the green color of spinach as it is.

Now blend together spinach, ginger, chilies and garlic to a fine paste.

In pan heat oil, add onion, spinach paste and sauté for 2 min. then add rice and sauté for another min.

Add boiling water to rice and mix well. Now add salt and cover the lid and cook till rice is soft. Which will take about 8-10 mins.

Garnish with chopped fresh coriander and serve hot.

Enjoy!

Prawn curry

This is one my favorite dishes, little this from Thailand and little that from India. It’s a great fusion recipe, spicy and creamy made with coconut milk, lemon grass and green chilies. Tastes great with plain white rice.

Ingredients:

400 g Prawns (Cleaned and Deveined)

400 ml Coconut milk

1 small onion finely chopped

2-3 green chilies chopped

1 tsp mustard seeds

2 small pieces of lemon grass (around 2 inch)

1 tsp Turmeric powder

1 tsp chili powder

1 tbsp garlic finely chopped

1 tbsp Lemon juice

1 tbsp oil

Salt to taste

Method:

Heat oil in a pan, add mustard seeds and let them crackle. Then add green chilies, garlic and onions and sauté for 3 to 4 min. now add prawns and cook till they turn pink.

Then add turmeric powder, chili powder and mix well. Now add coconut milk, lemon grass and simmer for 5 min.

 Add salt, lemon juice and mix well. Cover the lid and cook for 2 min.

Garnish with coriander and Serve hot with white rice.

Enjoy!

Strawberry Milk shake

To get some relief from hot sun, a chilled glass of milkshake is just perfect for any summer afternoon. With Beautiful bright red color, juicy texture, sweet and sour taste and wonderful aroma of strawberry makes this milkshake even more colorful and yummy.

Ingredients:

1 cup fresh strawberries.

2 cups milk

2 tsp sugar

2 tsp fresh cream

Method:

Blend together strawberries, milk and sugar. Add fresh cream and mix again.

Serve chilled, in a fancy glass, garnished with some fresh strawberries.

Enjoy!

Rice chat

I know this sounds a very unusual dish, but it is really tasty. I like to experiment a lot with the available ingredients in my pantry, and that is how I came up with this dish which I made with leftover rice.

Ingredients:

1 cup cooked rice

1 small onion finely chopped

1 cucumber finely chopped

Spring onion finely chopped

1/3 cup sev

1 tbsp mayonnaise

½ tsp chili powder

½ tsp chat masala

Salt to taste

1 tsp ketchup for garnishing

Method:

This chat is very easy to make.Mix together all ingredients. Garnish with ketchup, cucumber, onion, sev, spring onion and serve.

Enjoy!

Avocado sushi

This is one of my favorite dishes. Sushi is a Japanese delicacy, made with cooked rice, variety of thinly sliced vegetables, seafood and meat, wrapped in seaweed sheets which are called Nori. This beautiful and colorful dish tastes delicious. Whenever I ate sushi in restaurant I always thought this must be very complicated dish and very difficult to make. But when I tried it at home for the first time it came out perfect and everyone just loved it!

Ingredients:

1 Cup uncooked rice

2 Cups water

1 Tsp vinegar/apple cider

3 Sushi/Noori sheets

1 Avacado thinly sliced

1 Cucumber thinly sliced

1 Red bell pepper thinly sliced

2 Tbs Mayonese

Salt to taste

Method:

In a sauce pan, bring water to boil and cook rice. Once rice is cooked, mix 1 tsp vinegar, salt and  mix well, and keep aside.

Place Noori sheet on a board or on a plastic sheet, which will help to roll sushi easily.

Spread rice on 3/4 portion of sushi sheet.Now apply mayo evenly on rice and place thinly sliced vegetables on rice.Then slowly roll sushi with the help of plastic sheet.

Repeat above process for other 2 sheets.

Cut approx. 1 inch rolls and serve with chilli sauce and soy sauce. 

Enjoy!

Shira/ Suji halwa

This Most popular dessert made all over India is prepared during any festival, puja or religious purpose and is served as prasad. This healthy and rich halwa made with semolina and ghee is my mom’s recipe and my daughters all time favorite dish. It’s very easy to make and you can refrigerate this halwa in a covered container and enjoy for 3 to 4 days.

Ingredients:

1 cup Semolina/Suji/Rawa

½ cup ghee/melted butter

½ cup finely chopped dryfruits of your choice

1 cup water

1 cup milk

¾ cup of sugar

½ tsp cardamom powder

Pinch of salt

(keep 1 tsp of ghee and some dryfruits for garnishing)

Method:

Mix together milk, water and bring to a boil and keep aside.

Now pour ghee in a pan add dryfruits, semolina and roast till it turns pink/golden brown. Then add milk and water. Cover the lid and cook till all liquid is absorbed.

Add sugar and salt. Cover the lid and simmer for another 5 min. now add 1 tsp of ghee and mix well.

Garnish with some dryfruits and serve hot.

Enjoy!