Channa Paneer Cutlet

 

Ingredients:

Channa - 75 g

Paneer - 75 g

Onion - 1 (fine chop)

Coriander leaves - Little (fine chop)

Fresh Cream - 1 1/2 tbsp

Kashmiri Chilly powder - 1/2 tsp

Garam Masala - 1/4 tsp

Bread crumbs - 1/4 cup

Salt, Oil, Water - As reqd

Method:

• Soak channa for 8 hours/ overnight.
• Then add little salt and water and pressure cook for 6 whistles.
• Now strain water and set aside.
• Add this to blender.
• Add in paneer pieces and cream.
• Blend this coarsely.
• Transfer this to bowl.
• Add in spice powders, onion, salt and coriander leaves.
• Add in bread crumbs and mix well.
• Shape it.
• I refrigerated for 10 mins before frying.
• Heat oil in pan and fry these.
• Serve the cutlet with sauce.

Jiggly WigglyJapanese Cotton Cheesecake

 

Ingredients:

All purpose flour - 25 g

Unsalted butter - 20 g

Sugar - 50 g

Milk - 30 g

Cream Cheese - 80 g

Corn flour - 7.5 g

Egg - 3

Cream of tartar or lime juice - 1/8 tsp

Method:

• In a bowl add separate egg whites and add in yolks in other bowl.
• Refrigerate the  egg whites bowl.
• In a bowl add in cream cheese (should be in room temperature), butter and milk.
• Boil water in pan and place the above pan over it.
• Using this double boiler method, cook in low flame.
• Whisk well till butter, cream cheese and milk blends together.
• Take it off range and add in flour and corn flour to this warm mix.
• Whisk well using hand whisk.
• Add in egg yolks and whisk well.
• Now take the egg whites bowl and use electric hand whisk.
• Whisk for a min and then add sugar gradually and whisk till you get soft peaks.
• Add in lime juice and whisk well.
• Now add this flour mix little by little and mix it using spatula.
• Don't over mix.
• Now pour this in greased pan(5 inch pan) lined with butter paper.
• I filled little batter in small loaf pan.
• Use a toothpick and make swirl movement in batter.
• One done dap it thrice to remove air bubbles.
• I filled the baking tray with hot water.
• Placed the pan in tray.
• Preheat the oven at 180 for 10 mins.
• Place the tray and now change temperature to 200 and bake for 12 mins.
• Now reduce the temperature to 140 and bake for 35-40 mins.
• Once baked just open the oven a little and let is sit for 5 mins.
• Then turn off the oven, close and let it sit inside oven for 25 mins.
• Place butter paper in to and carefully invert and then invert again to plate.
• Let it cool.
• Chill for minimum 3 hours.
• Before serving dust icing sugar and add fruits of your choice.
• I made a small loaf with the same batter.

ChocoMocha Milkshake

Ingredients:

Milk - 1 1/2 cups
Instant coffee powder - 1 1 tsp
Hersheys Chocolate Syrup - 1 tbsp
Sugar - 1 tbsp
Unsweetened Cocoa powder - 2 tbsp

Method:

• To a blender add in boiled and chilled milk.
• Add in sugar, instant coffee powder and hersheys syrup.
• Blend it.
• Transfer this to serving glass.
• Dust with cocoa powder and enjoy. 

Apple Strawberry Milkshake

Ingredients:

Milk - 1 1/2 cup
Apple - 1
Hershey's Strawberry Syrup - 1 tbsp
Sugar - 1 tbsp

Method:

• Wash and peel apple skin and chop it.
• Now in a blender add in 1/2 cup milk.
• Add in apple pieces, strawberry syrup and sugar.
• Blend well.
• Transfer to bowl.
• Add in remaining milk and whisk well.
• Pour this in serving glasses and enjoy.

Strawberry Milkshake

Ingredients:

Milk - 1 cup
Hersheys Strawberry Syrup - 1 tbsp
Sugar - 1 tbsp
Vanilla Esc - 1/8 tsp
Hersheys Chocolate Syrup - 1 tbsp

Method:

• In a blender add in boiled and chilled milk.
• Add in sugar, esc and strawberry syrup.
• Blend well.
• Chill the serving glass.
• Now add in chocolate syrup and swirl it.
• Then pour the milkshake and serve it.