Posts by OCS | Saute Fry N Bake

Rainbow kinnathappam

Preparation Time : 30 minutes + 3-4 hours for soaking the rice .

Cooking Time : 25 -30 minutes

Serving : 10 members

Description

Rainbow kinnathappam . With an over dosage of my savoury posts this last few weeks , made up my mind to post a sweet dish today . Kinnathappam is a steamed sweet snack made by the tamil speaking Muslims of the nagar kovil , thenga pattanam , kanyakumari , marthandam region in Tamil Nadu . Every house hold has this dish as a staple in these regions . Flavoured with coconut milk , this snack is light and delicate . Usually made as it is in white colour . I came across a Malaysian recipe on the net named Kuih Lapis which looked similar to the kinnathappam but was so colourfully layered . Kuih Lapis is a popular steamed snack in Malaysia and Singapore and it literally means layer cake in Malay. Went through the recipe which demanded for pandan leaves and tapioca flour to be used but my pantry didn’t have these two ingredients . Wanting to give this dish a try , came up with a sweet recipe idea of making the kinnathappam colourful with a twist to the dish . Was nervous not knowing if it would work out as it looked very different from the traditional kinnatappam but in a good way and tasted awesome . The colour added gave a whole new dimension to the humble sweet dish . So my quest of making Kuih lapis was done , cooking with traditional methods with a staple that I cook at home always but styled to look contemporary and of international standards .

Ingredients

Ingredients	Quantity
Rice ( pacharisi / the rice we use to make appams )	2 cups
Coconut milk	3 1/2 cups
Eggs	3
Salt	a pinch
Sugar	1 1/2 cups ( if you have a good sweet tooth 2 cups will be apt )
Food colour of your choice	few drops
Coconut oil or ghee	2 tablespoons to grease
Green Cardamom pods	5

Method

Soak the rice in water for 3-4 hours . Strain the rice and grind in coconut milk to a very smooth paste . Add the eggs , salt , sugar and cardamom pods . Grind again to get a well blended smooth ,loose , watery , running consistency batter .
Then strain mixture through a sieve to ensure it is free from lumps.Divide mixture in two equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)
Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.( I used my idli steamer )
Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked.
Then add 100-125ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)
Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
Add a little more rose pink colour to the last layer to make it a deeper shade of pink.
Leave the rainbow kinnathappam to cool completely after steamed and invert the cake pan to knock out the kinnathappam .
Grease knife with little oil before cutting. You may also brush a little oil on the surface to get a glossy finish . Serve at room temperature , warm or cold .

Notes

Store the cut pieces in a foil paper in the refrigerator for a day or two .
Steam it again to be served fresh or just dip it in cold water and microwave for 30- 40 seconds to be served warm .

Drinking chocolate pudding

Preparation Time : 10 minutes

Cooking Time : 15 -20 minutes + one hour or more to set in the freezer .

Serving : 8 members

Description

Drinking chocolate pudding . A recipe I learnt from my co – sister Farzana . This recipe is in the third page of my first hand written recipe note book and the recipe was written by Farzana herself .i learnt the art of using gelatine through her . A very simple and easy pudding to rustle up at home and makes for a versatile addition to your dessert’s . Delicious yet fuss free , that is really apt for beginners to give a try . This no cook pudding is exactly the kind of dessert you want on your table on busy dog days . I love eating this 5 ingredient wonder pudding on a lazy weekend watching the telly . A lot of lickosis takes place with absolute pleasure ( best time for the greedy like me ) sure to satisfy the cravings of the chocolate devil in all

Ingredients

Ingredients	Quantity
Milk	1/2 litter
Gelatine	4 tablespoons
Drinking chocolate powder	2 tablespoons
Condensed milk	1 tin
Dairy milk Chocolate	1 bar grated to garnish
Chocolate chips white and brown	decorate

Method

Dissolve gelatine in 1/2 cup water and double boil till well dissolved until it gets to a watery solution . Mix milk , condensed milk and drinking chocolate together ,making sure no lumps are formed .
Make sure the double boiled gelatine is cooled down and add to the drinking chocolate mixture . mix well . pour into desired pudding bowls or pudding tray . place in the freezer for one hour to set .
Once set garnish with grated chocolate and decorate with chocolate chips . Replace into the refrigerator until needed to be served . serve chill .

Mango tart

Preparation Time : 40 minutes

Cooking Time : 20-22 minutes

Serving : 5-6 members

Description

Mango tart . This is my first try with a mango tart . This tart is a perfect antidote for cheerless days to pump you up with energy . sure to indulge your cravings that your senses will swoon to freeze right there . Usually I make banana and apple tarts . As this year there is an over load of mangoes at home from our farm . Trying to make use of them to the maximum as they are at their sweetest best right now . Got this recipe from the world wide net but swapped some ingredients to make it more mango dominated . I used to get so confused with tarts and pies , When i used to mournfully flip through pages of recipe books Wanting to make them . Go through the ingredients , you end up with not having half the ingredients available here . My first tart shell I made was for quiches de Lorraine . I could not believe that I made the tart shell as it was so perfect And looked festive enough to be served at any special occasions . I religiously follow and stuck to the same recipe for my tart shells from then on for sweet or savoury . Divine dessert creations are sure to please sweet lovers of all strips , isn’t it ????

Ingredients for pastry

Ingredients	Quantity
flour	250 grams
salt	a pinch
butter	90 grams
sugar	1/4 cup
Milk	a little

Ingredients for Filling

Ingredients	Quantity
condensed milk	1 tin ,
Juice of lemon	1 tablespoon full
egg yolks	4
Vanilla essence	1 teaspoon
ripe mangoes	thinly sliced
Mango purée	1 cup ( grind ripe mango pieces with sugar to taste to a smooth paste )

Sugar syrup made with 1 cup sugar and 1/2 cup water boiled together and cooled down completely .

Method for pastry

Place flour in a bowl with the salt and sugar.
Rub in the butter and enough milk to form a dry dough.refrigerate the dough covered with cling film for 30 minutes .
Roll out to required size and line a tart plate with pastry.poke base and all around with a fork .
Bake in a pre heated oven at 180°C for approximately 10 minutes or until golden brown.

Method for Filling

Place condensed milk, lemon juice , vanilla essence and egg yolks into a blender and blend.Fill tart case with condensed milk mixture.
Place the tart with filling in the oven and bake for 10 -12 minutes or until just browned on top . Remove cool completely . Spread 1 1/2 tablespoon of mango purée all around the tart on the top .
Dip the sliced mango slices in sugar syrup ( to avoid de- colouring of mango slices ) and decorate as desired on top of the tart . Serve warm or chilled .

Apricot whip

Preparation Time : 30 minutes

Cooking Time : 15 minutes + 4 hours or more to set in the refrigerator .

Serving : 10 members

Description

Apricot whip . A dessert that’s light , easy to make with very few ingredients ,high on taste and a strait forward recipe . The apricots add extra wickedness . This dessert is a perfect end to a meal And goes swiftly out of sight . The best apricots I have tasted till date are the ones that were shared with me by my class mate laila mehrabhi from Iran . They were long , finger length with a small seed inside . It was a light brown colour on the outer and a pale pink inside . The flavour of the sun was so dominating with a slight sourness and really sweet . Chewy and a taste bomb . I did try my luck to get similar apricots on my trip to Saudi Arabia and the Middle East but nothing near what laila shared with me . I guess , it tasted so delicious because I was given just one apricot and being in a boarding school you know our hunger and strong appetite for food . What ever my hunt has not come to a stop still ….

Ingredients

Ingredients	Quantity
Apricots	200 grams
Eggs	3
Milk	1 cup
Sugar	3/4 cup
Gelatine	3 tablespoons
Warm water	1/4 cup
Vanilla essence	1 teaspoon

Method

Remove seeds from the apricots and boil them in 2 cups of water and cook to smooth . Cool and blend to a corse pulp . Add sugar and egg yolks . Cook on low heat mixing well for a few minutes not letting to boil .
Add milk and vanilla essence . mix well and set aside . Soak gelatine in warm water and mix well till it dissolves completely . Mix into the apricot milk mixture . Beat the egg whites to stiff .
Then carefully fold the egg whites into the apricot mixture . Pour into a pudding tray or bowl . Place in the refrigerator to set for four hours or more .
( Over night is better , in case you don’t have that much time , leave in the freezer for 3 hours , once set , place back into the refrigerator ) Serve chill .

Peanut butter cup cakes with cherry preserve filling and peanut butter cream

Preparation Time : 30 minutes

Cooking Time : 20 -25 minutes

Serving : 8- 10 members

Description

Peanut butter cupcakes filled with cherry preserve and topped with peanut butter cream. This might sound less felicitous but will win enormous fame once consumed. The creamy peanut butter cream en-lobed with the crunchy peanut butter cup cakes will be a never before experience. Its so much fun to bite into these knock out taste bombs. Mygirl anisha is all crazy about cup cakes in the recent . I have to admit i have just started my hands onto the mighty cup cakes. My cup cakes do not look appealing enough to the eyes but i assure you , it will satisfy your tummy . As cup cakes are to my girl , peanut butter is to me . I just cannot resist the mighty creamy peanut butter which always gets the devil out of me . I always have 2 jars of peanut butter in stock (along with nutella ) one for regular kitchen use and the other for myself . The myself jar goes through a lot of lickousis while I really need a break and Iet myself loose and be seduced by pure captivation . Well , You need to tickie and treat your taste buds once in while . Isn ‘t it ????

Ingredients for the cup cake

Ingredients	Quantity
Unsalted butter	100 grams at room temperature
Sugar	200 grams
Eggs	2
Crunchy peanut butter	75 grams
Milk	50 ml
Vanilla essence	1 tablespoon
Flour	250 grams
Baking powder	1 1/2 tablespoon
Cherry preserve	5 tablespoon for the filling

Ingredients for the peanut butter cream

Ingredients	Quantity
Unsalted butter	50 grams at room temperature
Smooth peanut butter	150 grams
Double cream	50 ml
Icing sugar	200 grams
Decorative colour buttons	sprinkles , sweets of your choice

Method

Preheat oven to 180 degree Celsius . Line a cup cake tin with paper cases . Sift flour and baking powder three times to combine both together well .
Cream butter in an egg beater to white and creamy . Add sugar , continue to beat until creamy . Add one egg at a time , beating well after every addition to blend well .
Top with the crunchy peanut butter and beat well . Mix milk and vanilla essence together in another bowl and set aside .Add 1/2 the flour and baking powder to the egg and butter mixture , mix well .
Top with the milk and vanilla . Mix well , then add the rest of the flour . Mix well until the batter is soft , scraping down the sides of the bowl with a spatula . Fill the cup cake cases to 2/3 .
Bake in the oven for 20 to 25 minutes ( my cup cakes were baked in 20 minutes ) or until a skewer inserted into the Center comes out clean . Remove from the oven and cool completely .

Method for peanut butter cream

Cream butter to white and creamy . Add the smooth peanut butter .
Beat well and add cream and combine well .
Switch off the mixer and add the icing sugar , and whisk until creamy but firm . If its soft to pipe , add more icing sugar .

How to proceed

Make a hole in the Center of the cooled cup cakes with a corer . Fill with 1 teaspoon of cherry preserve .
Then re – cover with a small piece of cake . Use piping bag fitted with star – shaped nozzle to pipe the peanut butter cream over the cup cakes .
Top with the decorations of your choice And Serve .do not store the cup cakes in the refrigerator , keep them in an air tight container in room temperature . Will stand for 2-3 days

Cornflakes crusted chocolate pudding

Preparation Time : 40 minutes

Cooking Time : 15 minutes + setting time in freezer for 1/2 an hour for each layer .

Serving : 10 members

Description

Cornflakes crusted chocolate pudding . A sweet demeanour with a mix of flavours , colours and textures Which will satisfy the cravings of the dessert devil in any one . A recipe which was sent to me hand written through post by shantha Gopinathan pillai ammuma from kollam . As mentioned before shantha ammuma is ambika pillai’s mother . A very humble , soft spoken , confident lady . The one thing I learnt from her was to follow your heart and be passionate and keep yourself busy with what you love to do the most . As my growing up as a kid was in a boarding school . Every passing day , I was introduced to some thing new practically , mentally , physically and in all means . Life was an adventure there to keep up to the demands of the elite life style and surrounded with kids from all around the globe . Every day at the dinning table I was introduced to all sorts of new food items that I didn’t know existed . From cornflakes , tinned fish , peanut butter , home made banana jam , Kerala chammanthi podi , fish/ prawn / dates pickle …….. The list can go on and on … As at home we just stuck on to the country ( naattu , naadan ) staple style of cooking . Used to wonder from where all this is being sourced . finally got to know about a shop called MOHANS STORES in ooty . one outing went there along with my parents and I was like a kid in a candy store , wanting all the things possible there . Even till date when ever I visit ooty I make it a point to visit Mohans stores and am spoilt of choice ( as they have extended their shop to house hold articles and antics also ) . Folks don’t miss making this pudding and visiting MOHANS STORES by chance you get to go to queen of the hills ooty .

Ingredients for the base

Ingredients	Quantity
Crushed cornflakes	1 heaped cup full
Melted butter	1/4 cup
Powdered sugar ( icing powder )	1/4 cup

Method for base

Mix all the above ingredients together and line and press towards the base of a spring foam or a greased and lined pudding tray / bowl with cling film making sure you have extra on the sides to lift easily ,
Once the pudding is set . Set aside in the freezer until the next filling layer is ready .

Ingredients for the filling

Ingredients	Quantity
Icing sugar	170 grams
Butter	85 grams
Egg yolks	2
Cream	1 cup ( 4 oz )
Cocoa powder	1 1/2 tablespoons full ( i used drinking chocolate as was out of stock of cocoa powder in my pantry , that's why it's got a light brown colour )
Vanilla essence	1 teaspoon
Gelatine	2 teaspoon dissolved in 1/2 cup water

(place the dish over hot water on a stove top and dissolve the gelatine – double boiling)

Method for the filling

Beat all ingredients mentioned above except for gelatine with the help of an electric egg beater one after the other till thick and smooth .
Cool the gelatine to room temperature and mix into the chocolate mix .
Pour over the cornflakes base and place in the freezer until the top layer is ready .

Ingredients for the top layer

Ingredients	Quantity
Egg whites	4
Sugar powder ( icing sugar )	4 oz or to taste
Gelatine	2 teaspoons ( soak in 1/2 cup water and place the dish over hot water on a stove top and dissolve the gelatine - double boiling )
cool	room temperature
Vanilla essence	1 1/2 teaspoons full

Method

Take a deep bowl . Wipe with a dry cloth making sure its clean with no water or any grease in the bowl . ( this helps the egg whites to get stiff soon ) .
Beat the egg whites to stiff With the help of an electric egg beater .( even the egg beater should be free of grease and wetness ) . Turn the bowl over your head and the egg white should not drip or drop over to your head .
It should be light , fluffy and stuck to the bowl itself . Add icing sugar little by little and keep beating with the electric egg beater . Add the cooled , room temperature gelatine little by little and the vanilla essence all along with the electric egg beater on .
The mixture turns into a stiff marshmallowy mixture . Pile this mix over the chocolate filling . ( I just made a pokey pine sort of design on top by inserting a spoon in and pulling out to add more glamour to the pudding ) .
Place in the freezer for 1/2 an hour or until set . Replace in the refrigerator . Remove before serving .
If set in a spring foam just un clip the spring foam , remove the outer ring , Cut and serve chilled . If set in a pudding tray / bowl lined with cling film .
Lift the pudding with the help of extra cling film and carefully peel the cling film . Replace over a serving plate , cut and serve chilled . can garnish with nuts and grated chocolate .( I didn’t do so as my pudding looked Devine , {no self praising please }) .

Sent from my iPhone

Semiya filled egg pizza

Preparation Time : 35 minutes

Cooking Time : 25 -30 minutes

Serving : 8 -10 members

Description

A yum combination, fresh , innovative , fusion dish that was present on the table for the first anniversary of sauté , fry n bakes recipe swap by Saaliha azeem . Saaliha azeem was so enthusiastic to take part in the recipe swap that she postponed her flight tickets to the Middle East for holidays to her mothers place . It was worth , or else we all should have missed out on this exhilarating flavoured fusion dish . I remember hubby dear and myself sharing a piece as we wanted all the food lovers present to have a sneak peak to relish this dish . Every one just thronged to this dish on the table though there was an array of dishes and vanished in seconds .This dish captured the essence of fusion cooking in a classy wonderful way . I have been wanting to try it out but the right time has not yet come . It was these type of innovative fusion dishes that helped to high lighten the table spread on the first recipe swap and made it a grand affair with unforgettable culinary experiences . Thank you Saaliha for your contribution that introduced us to this novel multicultural dish .

Ingredients for semiya filling

ingredients	quantity
Semiya	1cup
Boneless chicken	200 grams
Onion	1small sliced
Tomato chopped	2 tablespoons
Green chilli	2 chopped
Chilli powder	3/4 teaspoon
Turmeric powder	1/4 teaspoon
Coriander powder	1teaspoon
Crushed ginger , garlic	3teaspoon
Thick coconut milk	1/2cup
Lemon juice	of one small lemon
Garam masala powder	1/2teaspoon
Coriander leaves	few
Curry leaves	one spring
Salt	to taste
Pepper	to taste
Oil and ghee	2 tablespoons

Method for filling

Cook chicken with little pepper crushed garlic and salt.cool and shred the chicken . Reserve the chicken stock and set aside .
Heat 1tablespoon of oil in a pan and roast semiya / vermicelli to light brown in colour .
In a cooker heat little oil and ghee.sauté onion till light brown . add ginger(11/2tsp) garlic(11/2tsp),green chilli,tomatoes and saute well.Add tur powder,chilli powder and coriander powder. fry for a min .
Add roasted semiya/ vermicelli and 1cup water(including the reserved stock),1/4cup shredded chicken and salt(beware as stock has salt).cover with lid and keep in low flame for just one whistle.then remove from flame.
After 10 minutes open the lid and add garam masala,lemon juice,coriander and curry leaves,shredded chicken and coconut milk. Mix well n keep in low flame for few minutes .

Other ingredients

Ingredients	Quantity
Bread	6 slices ( remove crust and cut into very small pieces)
Eggs	4
Milk	3/4 cup
Pepper	1/2 cup
Coriander leaves	few chopped
Salt	Salt to taste

How to proceed

In a bowl beat the eggs.mix all the other ingredients together with the beaten egg . In a greased non stick pot(small) layer half of of the bread mix.then layer semiya chicken masala.
press and level with spoon . On top spread the remaining bread mix n fill the sides with egg mix . cover and cook for 15 minutes .
Then turn the other side carefully and cook for another 10 minutes .serve hot turning it over a serving platter .
You can even bake as well in a preheated oven at 180 degree Celsius for 25 – 30 minutes or until a tooth pick inserted comes out clean .

Crispy bread salad dressed with orange and maple syrup

Preparation Time : 20 minutes

Cooking Time : 5 minutes

Serving : 2-3 members

Description

My father – in – laws elder brothers wife mrs mahmudha Rabbani is a foodie like me but a vegetarian by choice and a bit fussy too . But she enjoys experimenting with new dishes in her kitchen that she gets to know through her enormous traveling around the world . She makes sure to send her trials home to me for a second opinion flaming with passion of a true food lover . My challenge next is to send some thing in return which has to be healthy that tastes good and must be a vegetarian dish . So on one such occasion I came up with this salad instantly . Amma loves salads in any form but with out water melon in it . She went head over heels with this salad that she finished her savoured lunch just by eating the salad alone with her eyes and taste buds alike . My secret was the right balance of various textures , flavours and the right combination of colours used . The ingredients mentioned for this salad are often in use in my cooking . Now it’s your turn to wow all your loved ones around food lovers .

Ingredients

Ingredients	Quantity
Boiled sweet corn	1 cup
Capsicum	1/2 chopped
Red bell pepper	1/2 chopped
Yellow bell pepper	1/2 chopped
Onion	1 big chopped
Red cabbage	1/4 cup thinly shredded
Spring onion greens	1 string chopped
Celery	1 stalk chopped
Bread slices	6 to 8 cut into cubes
Oil	to deep fry bread cubes

Ingredients for Dressing

Ingredients	Quantity
Apple cider vinegar	2 tablespoons ( can substitute with normal vinegar 1 tablespoons )
Maple syrup	2 tablespoons
Dijon Mustard	1 teaspoon
Orange juice	of one orange
Olive oil	1/2 teaspoon
Salt + pepper	to taste

Method

Heat oil to deep fry . Fry the bread cubes to a deep brown colour and crisp . Drain and store in an air tight container .
Mix all the other ingredients together except for deep fried bread cubes and set aside . Mix dressing ingredients together .
Taste and adjust seasoning . Drizzle over the mixed salad . Place in the refrigerator until to be served . Just before serving toss the deep fried bread cubes and serve chilled over a bead of lettuce leaves in a platter .

Spinach and sweet corn macroni and cheese bake

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 8 members

Description

Being bored with the usual creamy and cheesy mac n cheese , I wanted to come up with a good vegetarian version that’s a treat to the eyes and tasty at the same time . Following my version of Mac n cheese recipe , decided to add puréed spinach for a change in colour and the delightful twist for the veggie version . Tasted after mixing in the spinach purée was good but some thing missing and felt was a bit bland . Added boiled sweet corn kernels and it’s sweetness and crunch helped to break the blandness of the popular treat and added a surprising contrast in colour that I didn’t except at all . Baked and was happy with the total out come of the stylish stunning dish but can’t taste it until on the table as all this pains taking experimenting was done for the vegetarian table spread of sauté , fry n bakes first anniversary celebration . There were more than ten dishes on display that day so was confident will end up with some left overs but I managed to get just a tiny bit ( nearly 1/4 teaspoon ) to just nibble around it . These sort of do ahead dishes help you enjoy a lot of me time leaving way for more fun and bonding with others that makes entertaining much more easy . I made sure to repeat this recipe on a relaxed week end so that we at home could enrich our taste buds with my memories of the 1/4 teaspoon of nibble as it brought with it a melange of flavours .

Ingredients

Ingredients	Quantity
macaroni	400 grams
butter	50 grams + to grease + to dot
plain flour ( maida )	2 tablespoons
milk	500 ml ( 2 cups )
grated cheese	2 cups ( I use Amul cheese cubes 1 cup grated and 6 Amul cheese slice )
Onion	1 big chopped
Mixed dried herbs rosemary , thyme , dill , oregano and basi	a pinch each
Chilli flakes	to taste
Green chillies	2 slit
Garlic	2 flakes crushed
Curry masala powder	1 tablespoon ( coriander powder - 1/2 teaspoon + red chilli powder 1/4 teaspoon + cumin powder - a huge pinch +
fennel powder	a huge pinch . Mix altogether to get curry masala powder )
Spinach	2 cups
Sweet corn and capsicum chopped	1/4 cup each ( optional )
Salt	to taste
Bread crumbs	1 1/2 teaspoons

Method

Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times)
Cook washed spinach with salt to taste and little water . Cool completely and blend to a smooth purée and set aside .
melt the butter in a medium non stick sauce pan and add chopped onion , slit green chillies , crushed garlic and fry to translucent . add the flour. Cook, stirring, for 1 minute over medium-low heat.
Gradually add the milk, stirring until smooth. Add spinach purée and Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
Remove from the heat, add the 1/2 the grated cheese and 4 cheese slices , stir until melted and smooth.top with a pinch of all the dried mixed herbs , chilli flakes , salt ( be care full with salt as cheese is already salty ) sweet corn and capsicum .
Add the curry masala powder making sure the sauce colour remains green in colour . Taste and adjust the sauce . The sauce should be in a semi thick gooey flowing consistency .
Drain the cooked pasta . Pour cheese sauce over the pasta and stir until well coated.remove the slit green chillies . Grease a ceramic baking tray . pour the cheese sauce coated macaroni .
top with remaining grated cheese . Sprinkle bread crumbs over . Cut the remaining cheese slice ‘s into thin strips . Place it in a criss cross pattern over the grated cheese .
Dot the top with little butter all around . Bake in a pre heated oven at 180 degree celsius for 30 minutes . serve hot .
I like my mac n cheese creamy so I always make sure it’s still gooey with a cheese melted crust .
Just add more milk to get a gooey saucy mac n cheese

Gulab jamun cheese cake

Preparation time : 25 minutes

Cooking Time : 15 minutes + 3 hours or over night in the refrigerator to set.

Serving : 8-10 members

Description

Gulab jamun cheese cake. It’s nearly more than a year since I made this dessert the very first time for the first anniversary of sauté, fry n bake. I have made it at least more than six times after that but some thing or the other just keeps me away from posting this mighty fusion dessert always. I guess the new tried experiments excite me leaving way to over taking the older trials. As the saying goes old is gold. I just happened to check my picture gallery and found so many interesting pictures that are just put to sleep with out posting. So have made up my mind to post the old trials first from now on and get to the new trials in order later. Coming to this dessert. Fusion dishes are the in thing now that’s a change from the moaning thundering dullness of predicted menus. I still remember my first home science class was about not to mix too many cuisines when hosting a party. Well now a days it’s just the vis- versa. Besides, it’s fun to do something outside the scoop of your comfort zone, right ? I always make sure that a fusion dish does not turn into a confusion. Here the cardamom and rose flavour helps to balance and marry with the cheese cake with a global edge. This dessert was one among the best liked dessert on the first anniversary of sauté, fry n bakes dessert table spread. In fact I, myself didn’t get a tiny bit to taste that day. This cheesecake fusion idea will swing you into the on going deevali festive mode like never before and sure is damn addictive too. So hope you all enjoy trying this fusion dessert recipe that’s eclectic, fun, an expression of my craving and love for the cuisines of the planet .

Ingredients

Ingredients	Quantity
mini gulab jamuns	30 pieces
fresh cream	250 gm whipped with 75 gm powdered sugar
Digestive biscuits	15 crushed
Melted butter	3 tablespoons + 1 teaspoon to grease the spring foam
rose water	1 tablespoon
agar agar / china grass	10 grams soaked in 1 cup water
Cream cheese	1/2 cup
vanilla essence	1 teaspoon
cardamom powder	1/2 teaspoon
dried rose petals	2 teaspoons or more to decorate

Method

Mix crushed digestive biscuits with melted butter 3 tablespoons to get a bread crumb texture . Place over the bottom of a greased spring foam . Press gently and place in the refrigerator to set .
Take a pan and cook agar agar / chic a grass with rose water and 1/4 cup water until agar agar dissolves completely and cool to room temperature .
In a bowl, cream the cheese and make it smooth.
Add the agar agar mixture to it and mix well. Now fold in the whipped cream with one teaspoon of dried rose petals . place a layer of gulab jamuns tightly all around the set biscuit layer . Pour in half of the cheesecake mixture.
Spread a layer of gulab jamuns again and top with rest of the cheese cake mixture.Level and set in the refrigerator for 3 hours or more . Garnish with more gulab jamuns all around the top . Sprinkle dried rose petals and serve chilled .