New York Cheesecake

Recipe source: Fanshwe college of tourism and hospitality

Ingredients:

3/4th cup Graham crumbs/ Oreo crumbs/ Cracker Crumbs
2 tbsp melted butter
110g Sugar
4 tsp Cornstarch/ Cornflour
400g Cream cheese
80g Eggs (Approx 1 or 1.5 large eggs)
120g Sour cream
2 tsp vanilla paste

Method:

1. Mix bread crumbs with melted butter and set aside.
2. Line the base of a remikin using a parchment paper. Set bread crumbs in the remikin (0.5- 1 cm thick) and put it in the oven. 300^o F for 10 min.
3. Make a collar for the cheesecake. (A parchment lining for the sides of remikin)
4. Whip cream cheese in a mixer till its smooth. This will take approx 5-7min. Add vanilla, cornstarch and sugar. Whip well.
5. Beat eggs in a separate bowl and add them to the cheese mixture in small portions at a time. 
6. Do not over-mix but make sure all the ingredients are blended well. 
7. Turn the mixer off and add sour cream. Fold in the cream using a spatula.
8. Line the remikins using the parchment collar and fill in the cheesecake mix. 
9. Place the remikins in bain-marie. Bain-marie is a tin vessel which is half filled with hot water. Remikins are place in the water-filled bain-marie and put in the oven for baking.
10. Prepare the set up and in the oven.
    Convection oven: 300^oF for 30-35 min
    Conventional oven: 325^oF for 45-50 min
11. After the cheesecakes are out of the oven, let them rest and cool down. Then place the remikins in fridge so that they are chilled before serving. Just before serving, take them out of remikins. 
12. Serve with whipped cream and chocolate sauce.

Upvas kadhi/ Shengdana kadhi

picture courtesy: tarladalal.com

Ingredients:

2 cups of thick buttermilk
1/2 cup roasted peanut, ground to a coarse powder
3 green chilies, chopped finely
1 potato boiled and cut into pieces
1 tbsp cumin seeds
2 tbsp ghee
Salt and sugar
Water

Method:

1. Add ground peanut powder, salt and sugar to the buttermilk and set aside.
2. Heat ghee in a wok. Add cumin seeds, chilies and potato. 
3. Let the chilies release flavour. This will take approx 5 min.
4. Now add the buttermilk and stir. Add little water if required.
5. Serve hot with Sabudana vada or Sabudana khichdi.

Apologies for poor picture.

Sabudana Vada

picture courtesy: www.foodlyrics.com

Ingredients:

200 g Sabudana (Tapioca), soaked overnight
1 cup roasted peanut, ground to a coarse powder
4 large potatoes, boiled and mashed
4 green chilies, chopped finely
1 tbsp cumin seeds
2 tbsp desi ghee
Salt and sugar
Oil for deep frying

Method:

1. Soak the sabudana overnight so that it fluffs up. Drain the excess liquid. 
2. Add all the above ingredients but potatoes. Mix well. Check the seasoning.
3. Now add the potatoes and mix them so as to form a stiff dough. Add little corn starch if required.
4. Roll lemon-sized balls of this batter and slightly press them/ flatten them.
5. Deep fry in hot oil for around 7- 10 min (approx)
6. Serve hot with chilled hung-curd 
7. It's best served with Shengdana aamti/ Upvas kadhi/ Buttermilk curry.

Apologies for a poor picture