Lemon cheesecake

Eggless No-Bake Lemon cheesecake

For the crust:

12 digestive biscuits (or cookies of your choice)

3 tsp butter, melted

For the cheesecake mixture:

1 1/2 cup crumbled paneer (or creamcheese)

1/2 cup thick yogurt

6 tsp caster sugar (adjust to preference)

1 1/2 tsp lemon juice

1 tsp grated lemon zest

2 drops lemon extract (optional)

Method:

First make the crust.

Crush the biscuits/ cookies to a powder. One easy way of doing this is to put the biscuits/ cookies in a Ziploc bag and close the bag after pressing most of the air out. Use your rolling pin and give the bag a few light whacks to break the biscuits/ cookies. Now roll your rolling pin, while pressing down on the bag, up and down the bag a few times to powder the biscuits/ cookies.

Combine the powdered biscuits and melted butter well. Press the mixture into a greased loose bottomed 6" cake/ tart tin. Otherwise use 4 greased ring moulds, like I did.

Refrigerate till set (about 15 to 30 minutes).

In the meanwhile make the cheesecake mixture.

Blend the creamcheese till smooth and free of lumps, adding very little warm milk if needed. Add all the remaining ingredients for the cheesecake mixture and whisk till well incorporated.

Pour this over the set biscuit/ cookie base. Gently smoothen the top and refrigerate to set (about 1 1/2 to 2 hours).

If you would like to top the cheesecake with a marmalade layer, melt 3 tbsp of lemon-orange marmalade (orange marmalade will do too) with 1 tbsp of water over gentle heat. Pour this over the cheesecake and refrigerate for about 30 minutes.

Serve cold. This recipe serves 4.

http://www.tarladalal.com/Lemon-Cheesecake-3477r

Sweetcorn Soup

Frozen Sweetcorn: 2 Cup
Cornflour: 1Tbsp Sugar: 1/2 tsp
Soya Sauce: 1tsp Chilli Sauce: 1tsp Vinegar: 1tsp Salt to taste

Method:
1.	Pressure cook the corn kernels till tender.
2.	Keep about 1/4 cup cooked corn kernels aside for later use.
3.	Grind rest of the corn kernels in the pressure cooker.
4.	Mix cornflour in 4 tbsp. water and add to corn.
5.	After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6.	Add sugar, salt, soya sauce, chilli sauce, vinegar.

Sesame Broccoli

Ingredients

• 1 1/2 lbs broccoli ( 1 bunch, 2 or 3 stalks)
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds, toasted in dry skillet
• 1 tablespoon soy sauce

Directions

1. chop the broccoli for cooking in to florets.
2. Heat the oil on a skillet or wok for 15 seconds over high heat. Add the sesame seeds and let it splutters.
3. add the broccoli cover and cook.
4. Stir fry until heated through.
5. Remove from the pan to a serving dish, pour soy sauce over!

Spicy Corn Curry

Ingredients

1 1/2 cups corn
3 to 4 tbsp milk
2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1/2 tbsp lemon juice
2 tbsp oil
salt to taste

To be ground into a paste1 onion
1 bunch of coriander (dhania)
4 to 5 green chillies
1 tbsp grated fresh coconut
7 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)

Method

1. Heat the oil and fry the paste till its done. make sure the paste is cooked properly.
2. Add the cinnamon, cloves and cardamoms and fry again.
3. Add the lemon juice and mix well.
4. Add the corn, milk and salt mix well and cook for a few minutes. Serve hot.

link: http://www.tarladalal.com/Spicy-Corn-Curry-791r

Trevati Daal

Ingredients

1/4 cup chana dal (split bengal gram)

1/4 cup toovar (arhar) dal
1/4 cup yellow moong dal (split yellow gram)
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 whole dry kashmiri red chilli , broken into pieces
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tbsp lemon juice
salt to taste

For The Garnish2 tbsp finely chopped coriander (dhania)

Method:

1. Wash the dals, add 1½ cups of water and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the oil in a deep non-stick pan and add the cumin seeds, cloves, bayleaf, red chillies and asafoetida.
4. When the seeds crackle, add the ginger-green chilli paste and sauté for a few seconds.
5. Add the cooked dal, turmeric powder, lemon juice, salt and 1¼ cups of water and mix well.
6. Bring to boil and simmer for 5 to 7 minutes, while stirring once in between.
7. Garnish with coriander.

http://www.tarladalal.com/Trevti-Dal-(-Gujarati-Recipe)-615r

Salmon Fish Curry

Ingredients:

 2 - (15 oz) salmon strips cut into cubes.
 3 cloves of garlic finely chopped.
 1 onion finely chopped
 1/2 cup of tomato paste
 1/2 tsp turmeric power
 1 tsp red chilli powder
 1/2 tsp coriander powder
 1 tsp whole peppers
 1/2 tsp fenugreek seeds(optional)
 curry leaves

 Method 
Take 2 tblsp of olive oil in a flat bottommed vessel.
Add the curry leaves, whole pepper and fenugreek when the oil is hot.
Add the chopped garlic and onions and fry till the onion turns translucent
Now add the tomato paste, turmeric powder, coriander powder , chilli power and salt.
Add half cup of water and mix well.
Close with a lid and allow it to boil for 10 mins in a medium flame.
After the raw smell of the tomato paste disappears,
add the salmon pieces , gently give it stir, reduce the flame to low , cover and cook for 10 more mins.


 http://sumiskitchen.blogspot.co.uk/2009/08/easy-breezy-salmon-curry.html

Mini Pizzas With Baps

Ingredients:

• 4 Wholemeal Baps
• 1clove Garlic crushed finely
• 25 gm Butter
• 2tbsp tomoto puree or paste
• 2tsp mixed dried herbs
• 115 gms grated Mozzarella Cheese
• sweetcorn, pepper, pineapple, tomatoes chopped or sliced.

Method:

• Cut each bap into half.
• mix the tomato paste, crushed garlic, butter, herbs , salt and pepper.
• apply the paste to baps halves.
• top it with mozzarella cheese and chopped veg as per the taste.
• cook the baps in oven or Grill till the cheese melts. and serve immediately.