Blueberry Cheesecake

What You’ll Need

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 teaspoons granulated sugar
  • Filling
  • 1 pound
  • cream
  • cheese,
  • softened
  • 2 cups creamed cottage cheese
  • 1 1/2 cups granulated sugar
  • 4 large eggs, slightly beaten
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 2 cups
  • sour cream
  • Glaze
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 cups fresh or frozen blueberries, divided

How to Make It

Heat the oven to 325° F (165° C/Gas Mark 3).

Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.

Potato Fritters recipes

Ingredients

Oil 2 Cup (32 tbs) (As needed for deep frying)
Potatoes 2 Small , cut into thin slices
For the batter
Chickpea flour 1/2 Cup (8 tbs) (Besan)
Water 1/4 Cup (4 tbs) (As needed to make a batter)
The spices for the batter
Salt To Taste (1 Tsp)
Garam masala 1/2 Teaspoon
Red chili powder 1/2 Teaspoon (Optional)
Carom seeds 1/4 Teaspoon (Ajwain seeds)
Dry mango powder 1 Pinch (Amchur)
Black pepper powder 1/4 Teaspoon (Kali Mirch)

Directions

GETTING READY

1. In a mixing bowl, add chick pea flour. To this add all the spices and mix to combine well.

2. Gradually add water and mix to form a lump-free batter. Set aside.

MAKING

3. In a pan, heat oil for frying.

4. Coat the potato slices with the batter, and fry them in the hot oil in small batches.

5. When the potato fritters turn golden brown in color, remove them on a paper towel to drain the excess oil.

SERVING

6. Serve hot with tomato ketchup or with any chutney of your choice like mint chutney or tamarind chutney.

 

Best Japanese

 Kuri Kinton Recipe

What You’ll Need

  • 1 pound satsumaimo sweet potatoes, peeled and cut into 1/2 inch thick slices
  • 1 jar of kuri-no-kanroni (simmered sweet chestnuts in syrup), 8-12 pieces of chestnuts in syrup
  • 1 1/2 cup sugar
  • 1 tablespoon mirin
  • optional: 2 dried kuchinashi-no-mi (Cape jasmine seeds), cracked in half, and wrapped in a gauze cloth​

How to Make It

  1. Soak satsumaimo slices in water for about 15 minutes and drain.
  2. Put satsumaimo in a deep pot and pour enough water to cover them.
  3. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot.
  4. Bring it to a boil on high heat.
  5. Turn down the heat to medium and simmer until satsumaimo is softened.
  6. Drain and remove kuchinashi-no-mi.
  7. Put a strainer over a medium pan and mash boiled satsumaimo through the strainer with a spatula.
  1. Add sugar in mashed satsumaimo and stir well on low heat.
  2. Add

Lunch Box Recipes You Can Try

Badam & Anjeer Salad

Ingredients
Spinach baby leaves – 3 cups
Almonds (blanched& peeled) – 1/2 cup
Anjeer (dry) – 8 nos
Tomato diced – 1 cup
Watermelon diced – 1 cup
Onions thinly sliced – 1/2 cup

For dressing
Olive oil – 4tbl spn
Tamarind paste – 2 tblspn
Salt – 1/2 tsp
Black salt – 1/2 tsp
Ginger powder – 1/2 tsp
Jeera bhunna – 2 tsp
Red chilly pwd – 1/2 tsp

Preparation
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds.
For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately

Badam ki Nan Khatai

Ingredients
Butter (unsalted) – 250gms
Powdered sugar – 250 gms
Maida – 250gms
Baking powder – 1/2 tsp
Almonds (finely chopped) – 100gms
Cardamom pwd – 1/2 tsp

Preparation
Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of

Pineapple Cheesecake

What You’ll Need

  • 1/2 cup graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 2 tablespoons melted butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 can (20 ounces) crushed pineapple, well drained
  • 16 ounces whipped topping

How to Make It

In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8 to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

In a large bowl with an electric mixer, beat the cream cheese with the confectioners’ sugar until fluffy; add the crushed pineapple and blend well.

Fold the whipped topping into the pineapple mixture.

Spread the filling over the chilled crust and sprinkle with

Lahmacun Turkish Pizza recipes

Ingredients

Quinoa Pilaf Recipe

Ingredients:

2 cups white quinoa
1 small fennel
1 large capsicum
2 small eggplants
2 medium zucchini
1 brown onion
10 small mushrooms
1/2 lemon, juiced
3 cloves garlic
grape seed oil, as desired
salt, black pepper and cayenne pepper

Preparation:

1. Cook 2 cups of white quinoa in salted water as per instructions on the package. (Suggested 3 cups of salted water.)

2. In this step you need to cook each vegetable batch with seasoning and enough timing to your taste as you would have cooked it on its own. Stir fry coarsely chopped veggies in separate batches, and cook them in the following order:

fennel (low, 7-10 minutes)
onion (high, 3-5 minutes)
zucchini (medium, 7-10 minutes)
capsicum (high, 5-7 minutes)
mushrooms (sprayed with oil, high, 3-5 minutes)
eggplant (use more oil, medium, 7-10 minutes)

Put aside each cooked batch.

3. Clean the wok and saute crushed garlic until fragrant, but do not fry it.

4. Add the lemon juice and cayenne pepper to the cooked garlic and mix well.

5. Immediately combine all ingredients in the wok including quinoa and cooked vegetables and heat through.

 

Corn Pakora Recipes

Ingredients
Frozen sweet corn 1 Cup (16 tbs)
Gram flour 1/2 Cup (8 tbs) (besan)
Ginger paste 1 Teaspoon
Cilantro leaves 15
Garam masala 1/2 Teaspoon
Salt To Taste
Chat masala 2 Teaspoon
Red chili powder 1/2 Teaspoon
Oil 2 Cup (32 tbs) (For deep frying)
MAKING:

In a bowl, combine corn, gram flour, salt, garam masala, chili powder, chat masala, ginger, cilantro and mix well.

Add water if needed and make batter as shown in the video.

Heat oil in a frying pan and fry pakoras on medium heat for 5-6 minutes or until golden brown.

Drain excess oil using paper towels.

SERVING:

Serve and enjoy!

Poha Pakoda recipes

Ingredients

Poha 1 1/2 Cup (24 tbs)
Water 5 Cup (80 tbs)
Potato mashed 2 , boil
Coriander leaves 2 Tablespoon , chop
Green chili 2 , chop
Red chili powder 1 Teaspoon
Coriander powder 1 Teaspoon
Cumin seeds 1 1/2 Teaspoon
Salt 1 1/2 Teaspoon
Sugar 1/2 Teaspoon
Oil 2 Cup (32 tbs) ((deep fry))

Directions

MAKING:

1.Soak 1 1/2 cup of Poha, in warm water for a minute. Drain the water and wash with fresh water, squeeze out a little bit of the water.

2.Check the texture, they need to be mushy. Transfer to a plate and let them sit idle for a minute or two.

3.In a mixing bowl, add the poha, then start mashing and kneading like a dough with hands. Halfway in, add chopped coriander, green chili, 2 boiled potatoes, red chili powder, coriander powder, cumin seeds, salt and a bit of sugar to balance it out.

4.Now start kneading again to form a smooth texture. Divide this into small portions and smooth-en them. You can form these into any shape.

5.Deep fry these in medium flame until golden brown, and light. Do not overcrowd the pan, fry a few at a time.

Once fried, take down to a kitchen towel lined plate.

SERVING:

6. Serve hot with garlic-coriander chutney.