APPLE CHEESE CAKE (BAKED VERSION)

This baked apple cheese cake is really yummy and easy to make. Light and flavourful baked cheese cake topped with caramelized apple wedges. Raisins added some extra flavour to it. The simplicity makes this cake so special. I only had single slice left of the cake to take the final pic. Guess how delightful this cake is!!!

INGREDIENTS:

FOR CRUST:

20 gm / 0.7 oz Butter (Softened)
120 gm / 2.1 oz Orange Wafers

FOR CHEESE CAKE:

1 Apple, Cut into 8 Wedges
113 gm / 4 oz Philadelphia Cream Cheese
70 ml Whipping Cream or Fresh Cream
2 tbsp Self Raising Flour (Maida)
40 gm / 1.4 oz + 1 tbsp Sugar
1 Eggs
1 tsp Vanilla Essence
2 tsp Fresh Lemon Juice
10 gm / 0.35 oz Melted Butter
1 tbsp Raisins

METHOD:

Line a square pan with parchment paper / Baking paper.
Place all orange wafers in a ziploc bag. By using your hands smas it nicely.
Add 20 gm butter and mix it thoroughly. Press firmly by using the bottom of a glass on the prepared pan with parchment paper. Refrigerate for 1 hour or until set.

Preheat oven to 180 C. Beat softened cream cheese in a bowl. Add Sugar in it. Blend again.
Add beaten egg and whisk the mixture well. Pour whipped cream and mix nicely.
Add lemon juice, vanilla essence and shift flour in it. Add melted butter in this mixture and fold well.
Pour the mixture onto the pan above crust.
In the mean time, heat a pan. Arrange apple wedges on it. Sprinkle 1 tbsp sugar. Heat both sides of the wedges, so that apple glazes well. Remove from pan and place the glazed apple pieces on the top of the cake batter now. Sprinkle raisins on the top.
Put the cake pan on the oven and bake exactly for 40 minutes. Allow to cool to the room temperature and refrigerate for atleast 3 hours before serving.

Cut into bars and serve!!!!

CABBAGE RICE

This is one of the filling and tasty rice dish which I experimented for this month's Shhhhh...Cooking Secretly Challenge started by Priya Suresh akka from Priya's Versatile Recipes. My partner for this month is Manjula Kanted from Desi Fiesta, who suggested my secret ingredients which were Cabbage and Cinnamon. Here, I used both of them to make this delicious rice dish in South Indian style. Cabbage Rice is a quick-fix main coarse dish or a filling lunch box recipe. Cinnamon added some extra flavour to it. A great variation of rice dish for those who don't like to eat cabbage. This dish is for them, who need to quickly cook healthy food, pack for the lunch and move on with our work. 

INGREDIENTS:

2&1/2 Cups Cooked Basmati Rice / Leftover Rice
2&1/2 Cups Shredded Cabbage
1 Medium Onion (Thinly Sliced)
1&1/2 tsp Grated Garlic
2 tbsp Peanuts
1 tsp Cumin Seeds
1/2 tsp Mustard Seeds
A Pinch of Asafoetida
2 Green Chillies, Cut into Slits
1 tsp Coriander Powder
1/4 tsp Cinnamon Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
8-10 Curry Leaves
2 tsp Lemon Juice
3 tbsp Oil
Salt to taste

METHOD:

In a pan or wok, heat 3 tbsp oil and add cumin seeds, mustard seeds, asafoetida. Let cumin seeds and mustards seeds crackle. Now add peanuts and fry for a minute. Add grated garlic and curry leaves. Saute till it turns light brown in colour. 

Add sliced onion and fry till it gets translucent. Add cabbage and salt in it, mix well. Now add all the dry spice powder in it. Stir again. Cover and cook on medium heat for 4 minutes. Keep stirring occassionally. Cabbage should be soft and crunchy.

Pour cooked rice in it. Fold well. Cover and cook for another 3-4 minutes on medium low heat., so that everything incorporate very well with rice. 

Finally sprinkle lemon juice on the top, give a nice stir and remove it from the heat now.

Serve as a main dish with a bowl of curd or raita...Enjoy!!!

BENGALI AMSOTTO KHEJURER CHUTNEY (SWEET CHUTNEY MADE WITH MANGO PAPAD-DATES-RAISINS)

Bengali chutney are totally different from the chutneys of other provinces, not only tastewise but also in sticky texture. This is the king of all chutneys in Bengali cuisine. Basically, this is a must have sweet chutney after every bengali meal in occassions. A sweet thick chutney that serves with fried papad.

INGREDIENTS:

250 gm Dates (Khejur)
200 gm Mango Papad (Amsotto)
50 gm Raisins
1/3 Cup Pomegranate Seeds (Optional)
1 tsp Roasted Cumin Seeds (pounded)
1 Cup Sugar
1/2 Cup Water
1 tbsp Fresh Lemon Juice
1/2 tsp Salt

METHOD:

De-seed dates. Cut mango papad in 1/2" cubes.
Heat sugar and water in a wok or pan, keep stirring continuously.
When bubbles come on sugar syrup add dates, mango papad, raisins one by one and keep stirring.
Add salt and cook for 2-3 minutes on medium flame.
Now add pomegranate seeds, lemon juice and roasted cumin powder. Give a nice stir and remove from heat now.

Let it cool normally. May garnish with few pomegranate seeds and sprinkle with pinches of roasted cumin powder.
Serve immediately after the main course of lunch or dinner. May pour it in a air-tight container and refrigerate for two weeks.

DAHI WALA MURGH (CHICKEN IN YOGURT)

This is a classic and gorgeour Punjabi dish, usually served as a main course. A spicy and a super delightful Indian style chicken curry which is very flavourful and luscious. The main ingredient is yogurt, chicken slowly cooked in yogurt gravy. Trust me, it is just fabulous!!!

INGREDIENTS:

1 Kg Chicken, Cut In Bones (Cleaned and washed)
4 Medium Tomatoes
2 tbsp Finely Chopped Fresh Coriander Leaves (Cilantro)
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 Cup Thick Yogurt (Curd)
1/2 tsp Turmeric Powder
1 tsp Cumin Seeds
1&1/2 tsp Red Chilli Powder (Or as per taste)
1/2 tsp Garam Masala
1 tbsp Dried Fenugreek Leaves (Kasuri Methi)
1 tbsp Coriander Powder
4 tbsp Oil
Salt to taste
FOR GARNISHING:
2-3 Green Chillies, Cut Into Slits
1 tsp Ginger Julienne
Few Sprigs of Coriander Leaves (Chopped)

METHOD:

Boil tomatoes for 10-15 minutes on medium heat. Let those cool and remove skin. Make puree from these skinless tomatoes and keep it aside.
Heat oil in a wok, when oil is enough hot, add chicken pieces and fry for 6-8 minutes or till chicken turns into golden brown. Remove pieces from the oil and set those aside.
Add cumin seeds followed by ginger-garlic paste on the same oil and saute for 4 minutes till ginger-garlic turns into light brown in colour.
Now add all the dry spices, i.e. turmeric powder, red chilli powder, faram masala, salt and coriander powder in the same oil.
Saute for a minute and then add tomato puree in it. Keep stirring for 4 minutes on medium flame, you can see oil leaves from the spices.
Pour yogurt on it and cook for a while.
Add fried chicken pieces, mix well. Cover and cook for 20 minutes on medium low heat. Add kasuri methi (dried fenugreek leaves), fold well and switch off the heat now.

Garnish with green chillies, julienned ginger and coriander leaves.
Serve warm with naan, paratha, chapati or any rice dish, it is always delicious!!!

A B PARATHA

'A B Paratha' means Aloo (potato) Stuffed Beetroot Paratha, very bright colour, an eye appealing, filling paratha. This recipe is specially for those, who don't like to have beetroot. It is so delicious that everyone will surely ready to grab those parathas. Very well goes with any spicy pickle, chutney or simply with curd. A healthy paratha, which is just incredible.

INGREDIENTS:

FOR MAKING DOUGH:

1 Cup Wheat Flour (Atta)
1 Beetroot
1/2 tsp Carom Seeds (Ajwain)
1/2 tsp Finely Chopped Green Chillies
1 tsp Vinegar
1/2 tsp Salt
2 tsp Oil

STUFFING:

1 Large Boiled Potato (Peeled & Grated)
1/4 Cup Finely Chopped Onion
1/2 tsp Dried Mango Powder (Amchur)
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Finely Chopped Green Chillies
1/2 tsp Red Chilli Powder (Optional)
Salt to taste

3-4 tbsp Oil To Fry The Parathas

METHOD:

First of all, wash, peel and boil beetroot in water with little salt and vinegar till beet is tender. (Vinegar retains the colour of beetroot after boiling also)

Make puree from this tendered beetroot or grate beetroot nicely and set aside.

In a large bowl, combine wheat flour, beet puree, carom seeds, green chillies and 2 tsp Oil. Knead it very well to make a soft smooth dough. Keep it aside for 15 minutes.

In the meantime, prepare stuffing for the parathas. In a large plate, combine grated potato, onion, mango powder, green chillies, coriander leaves / cilantro, red chilli powder and salt. Mix nicely, so that everything incorporated well. Keep it aside.

Divide the flour dough into 6 equal portions. Shape into flatten round balls. Divide the stuffing mixture into 6 equal portions.

Place a flatten ball on a plain surface, dust with 1/2 tsp wheat flour. Make a round shape roti approximately 4"-5" diameter. Pour one part of stuffing mixture on the centre of the roti, cover all the edges to make a small pattie. Coat with dry flour and roll again into a thick round paratha.

Heat a tawa (preferably non-stick) till very hot, lower the heat now and place a paratha over it.

When you notice, tiny bubbles rising on the surface, flip on the other side.

Add 1/2 tsp oil on each side of the paratha and fry till paratha becomes crisp and brown spots come on the both sides.

Transfer to a serving plate and serve hot parathas with any pickle, chutney or curd.

SAVOURY VEGETABLE CAKE

Now I am a part of Shhhh.....Cooking Secretly Challenge, brain-child of Priya Suresh akka from Priya's versatile recipes. My secret ingredients for this month were any orange colour vegetable (I choosen Carrot) and any green vegetable (I choosen French Beans) given by Yashodhas Kitchen. Both the ingredients were used in my dish and made this yummilicious and super tasty savoury cake. A great dish for breakfast or evening tea time snack, a delicious appetizer, very less oil is used here, so it is very healthy too. If you are very much calorie consious, may omit cheese, but definitely cheese added some extra flavour to it, if you tryout this simple yet filling dish, you and your family will surely enjoyed it whole heartedly.

INGREDIENTS:

1/2 Cup All Purpose Flour (maida)
4 Eggs
1/3 tsp Freshly Pounded Black Pepper
1/2 tsp Baking Powder
1/3 Cup Finely Chopped Carrot
1/3 Cup Finely Chopped French Beans
1/2 Cup Finely Chopped Onions
2 Green Chillies (chopped)
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/3 Cup Plain Yogurt / Curd
1/2 Green Bell Pepper (chopped)
2 Processed Cheese Cubes (grated)
1 tbsp + Few Drops of Olive Oil (may use any white oil too)
Salt to taste

METHOD:

Preheat oven to 180 C. Grease the baking tray with few drops of olive oil and flour it nicely.
In a large bowl, break eggs, add salt and black pepper in it and whisk well.
Add flour, baking powder and blend well.
At this time add all vegetables, 1 tbsp olive oil and yogurt. Mix thoroughly.
Pour this mixture to baking tray. 
Sprinkle grated cheese on the top and bake it for 40 minutes.
Take out the tray from the oven and let it cool down completely on a cooling rack.
Garnish with grated cheese on the top.

Cut into desired shapes, serve and enjoy this yummy savoury cake.

CREAM CHEESE CHICKEN

So many favourite ingredients and flavours - chicken, cream cheese, garlic and parshley; all things are easy to make a fingerlicking good chicken dish. I explore it in my kitchen, a real delicious and quick recipe, your family will absolutely love it.

INGREDIENTS:

1 kg Chicken, Cut into medium sized pieces
1 Whole Lemon (juice)
2 tbsp Garlic Paste
3 tbsp Olive Oil
2 tbsp + 1 tbsp Butter
1 tbsp (hipped) Minced Garlic
3 Medium Onion (chopped)
1 Cup Chopped Tomato
2 tsp Crushed Black Pepper
1 Cup Cream Cheese (I used Mascarpone Cream Cheese)
2 tbsp Dried Parshley
1 tsp Sugar
2-3 tbsp Finely Chopped Cilantro / Coriander Leaves
1 tbsp Chilli Flakes
Salt to taste

METHOD:

Clean and wash chicken pieces. Drain water completely.

Marinate Chicken with garlic paste, lemon juice and salt. Keep it in refrigerator for atleast 1 hour.

Heat 3tbsp olive oil and 2 tbsp butter in a pan / wok. When butter melts completely, add minced garlic and chopped onions in it, fry lightly for 2 minutes.

Add marinated chicken pieces in it and fry well for 12-15 minutes.

Mix tomato and black pepper. Saute chicken and mix everything lightly for 3-4 minutes on medium heat.

Add cream cheese and fold well. Mix parshley, salt and sugar with it. (While adding salt, just keep it in mind that cream cheese also contains salt. Stir lightly.

Sprinkle remaining 1 tbsp butter and cilantro on the top and switch off the heat now.

A real toothsome, fingerlicking good cheesy chicken is ready to serve now. Serve warm with toasted bread, or as a side with pasta, rice or any Indian flat bread........it is always yummilicious!!!