Saturday 30 July 2011

Lemon Cheese cake

Refreshing citrus cheese cake with lemon scent.Creamy smooth filling on a wonderful crunchy ginger biscuit base makes this cheese cake summery and fresh.


For the base:

125grams digestive biscuits
125 grams ginger biscuits
100g butter melted
250g cream cheese (mascarpone)
100g icing sugar
100 ml pot double cream
1/2 teaspoon lemon essence or 1 tablespoon lemon juice
1/2 teaspoon lemon zest for adding to cream
1 teaspoon lime zest for garnish


Make the base:

1. Butter and line a loose-bottomed cake tin with baking parchment.
2. Put the biscuits in a plastic food bag and crush to make crumbs using a rolling pin.
3. Transfer the crumbs to a bowl, then pour over the melted butter.
4. Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.
5. Chill in the fridge for 1 hour to set firmly.

Make the filling:

6. In a bowl add the cream cheese, the cream, the lemon essenceor the lemon juice , lemon zest and the icing sugar .
7. Whisk thoroughly till its thick, smooth and creamy . Keep aside in fridge until ready to use.
8. Remove the base from the fridge and spoon the cream cheese mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles.
9. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
10. Leave to set in the fridge over night.

To serve:

14. Remove cheesecake from fridge and bring the cheesecake to room temperature, about 30 minutes before serving.
15. To un-mould, place the base on top of a can, and then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
16.Garnish the cheese cake with lime zest.

Serve with Vanilla ice cream or just cream.

You may like:
Chocolate - Vanilla cheesecake

Thursday 21 July 2011

Rajasthani Sweet Rice

Delicious saffron scented  rice with a fragrant sweet flavour of cardamom and  almonds.


1 cup basmati rice
2 tablespoons clarified butter (ghee)
3 tablespoons jaggery (gor)
1 teaspoon cardamom powder
1 tablespoon almond slivers
1/2 tablespoons almond flakes
1/2 teaspoon saffron.
2 cups  boiling water


1. Wash and soak the rice for 1 hour.
2. Drain the soaked rice and keep aside.
3. Heat clarified butter in a pan and  when it is hot add the rice and stir fry till all grains are coated in ghee and slightly toasted.
4. Add half the saffron and  and 2 cups boiling water to the rice.
5. Cover and cook rice for 20 minutes on the lowest heat setting.
6. After 20 minutes of cooking time add the jaggery to the rice do not stir it in just cover and cook for another 5-8 minutes. The heat from the rice will melt the jaggery.
7. After the final cooking time, add the almond slivers and cardamom powder and gently stir the rice to separate the grains.
8. Transfer rice to serving platter and garnish with almond flakes and remaining saffron strands.
Serve hot.

You may like:

Thursday 7 July 2011

Mixed Dhal Pudlas (Pancakes)

Rich in protein and very light these pancakes with added vegetables makes them a wonderful and tasty snack.


4 tablespoons tuvar dhal
8 tablespoons chana dhal
4 tablespoons moong dhal with husk
4 tablespoons moong dhal without husk
1 small red onion finely diced
1 small carrot peeled and grated
1 teaspoon fresh ginger paste
2 tablespoons fresh chopped fenugreek (methi)
1.5 teaspoons salt
4 green chilles finely chopped
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
 6 tablespoons Oil (for cooking pancakes)


1. Wash and soak all four dhals  in hot water for few hours.
2. Drain access water and grind the dhal in a grinder.
3. Transfer the mixture to a bowl  and add the salt, turmeric, chilli powder and mix.
4. Add the finely chopped onion, grated carrot and the chillis and ginger paste.
5. Add enough water so make the batter of pouring consistency.
6. In a non stick frying pan , oil the frying pan and pour a adle full of the pancake mixture. Swirl around till mixture forms a  thin pancake .
7. Drizzle a little oil around the pancake, when it is set and bubbles begin to form, flip the pan cake over and cook bottom side ,drizzle a little more oil as required.
8. Remove pancake when it is cooked and  repeat for remaining batter.
Serve with pickle and yoghurt chutney.

You may like:
Moong dhal pudlas

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