RICE DAL SUNDAL

Ingredients:

Split green gram- ¼ cup
Raw rice- ¾ cup
Shredded coconut- half cup to ¾ cup
Salt to taste
Gingelly oil-3 tbsp
Mustard seeds- 1 sp
Black gram- 2 tsp
Bengal gram- 1 tbsp
Red chillies-4
Curry leaves- 1 arc
Chopped coriander leaves- ¼ cup
asafoetida

Procedure:

Dry roast the green gram to golden brown.
Wash and cook it in plenty of water.
After some minutes, wash the rice and add it to the green gram.
Add enough salt.
Cook the rice until the rice is almost done.
The rice should not be over-cooked.
Drain the water completely.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the dals with the asafotida powder.
Fry them to golden brown.
Add the red chillies with the greens and fry for a few seconds.
Add the rice and mix well on slow fire.
Cook for a few seconds.
Put off the fire, add the coconut and mix well.

Marble Soft Cheesecake

This is very much like soufflé texture and also soft like feather light kind of cheesecake. It is the softest one in my cheesecake menu. My hubby falls in love with soft cheesecake recently as he feels like eating a big piece without adding any calories into his body (which is not true, haha!), but I guess it should be less calories than the rich cheesecake, which also my favorite.

Generally, the cheesecake taste very good, just the marble effect doesn't looks good, I did not make a good job at this stage but will definitely practice again as I want to make another two more in the coming weeks for my friends. For the cake base, I used the cocoa sponge cake recipe which I feel the best in my menu as its soft and spongy texture just so match to the soft cheesecake. I cut the cocoa sponge into three layers and use a piece for the base then freeze another two for next bake.

Recipe:

160g cream cheese

50ml whippping cream

70ml milk

60g unsalted butter

100g caster sugar

30g corn flour

1 teaspoon vanilla extract

4 egg yolks

4 egg whites

1 teaspoon cream of tartar

1 tablespoon cocoa powder

1 thin slice of 8 inches cocoa sponge

1. Melt cream cheese, whipping cream, milk and butter over double boiler. Stir occasionally until smooth. Remove from heat.
2. Add in 50g of sugar, corn flour, vanilla and egg yolks then stir well.
3. Beat egg white and cream of tartar in another clean bowl until mixture forms soft peaks. Gradually add in the rest of sugar, continue beating until frothy and stiff peaks form.
4. Gently fold beaten egg white foam into cheese mixture until blended.
5. Stir 80g of cheese mixture with cocoa powder until well combined.
6. Place a sponge cake into a 8 inches lose bottom or spring form baking pan. Pour vanilla cheese mixture into cake tin. Drizzle some cocoa cheese mixture over the surface and draw marble pattern with skewer. Place the baking pan in a large tray.
7. Pour enough hot water into larger tray to come half way up sides of baking pan. Bake in preheated oven at 140C for 30 minutes. Reduce heat to 120C and continue bake for 30 minutes.
8. Remove from heat and leave to cool. Chill in the fridge for overnight before serve.

BREAD EGG UPPUMA

Ingredients:

Eggs-3
Thinly sliced onion-2
Finely chopped tomatoes-3 cups
Finely chopped green chillies-3
Finely chopped coriander leaves- ¼ cup
Shredded ginger- 1 tsp
Bread slices-10
Butter-2 tbsp
Oil- 2 tbsp
Chilli sauce- 1 tbsp
Salt to taste

Procedure:

Cut the bread slices in to small cubes.
Heat a pan and add the butter and the oil.
Add the onions and fry it to golden brown.
Add the green chillies with the tomatoes.
Fry them until they are mashed well and the oil floats on surface.
Add the coriander leaves and fry for a few seconds.
Add the beaten eggs with enough salt and cook them until they are well scrambled.
Add the bread pieces, mix well and cook for a few minutes.