Sweet Melange For A Merry Christmas - Indian Cheese Cake

SWEET MELANGE FOR A MERRY CHRISTMAS

INDIAN CHEESE CAKE / PANEER CAKE

This simple and easy to make Indian Cheese Cake / paneer cake,  can be prepared even by children. My grand children are ardent viewers of the popular T. V. show 'MasterChef Australia'. They gave me some very useful tips while making this cake. It was so easy to make the cake. And it was all the more easy to polish it off  as soon as it was ready!

INGREDIENTS

Marie biscuits - 20

Butter - 1/2 cup

Hot milk - 1 cup

Indian cheese / paneer - 200 gms

Powdered sugar - 1 tsp

Sweetened Condensed milk - 1 tin

Canned fruits - 1 can

METHOD

1. Take a shallow bowl and line it firmly with a greased butter paper.

2. Blend 12 Marie biscuits into a coarse powder.

3. Melt the butter and add enough to the biscuit powder so that the crumbs cling together.

4. Pat the mixture evenly into the bowl  making a thick base to support the cheese cake.

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5. Dip the remaining biscuits in a cup of hot milk and arrange them on the biscuit crumb base.

6. Cut the Indian cheese / paneer into cubes and boil them in water for five minutes or until they become fluffy.

7. Drain the cooked  cheese / paneer thoroughly and knead into a soft dough adding one spoon of powdered sugar.

8. Spread  a thick layer of the  cheese /paneer dough on top of the biscuit layer.

9. Pat evenly and firmly and chill for half an hour.

10. Add one teaspoon of butter to the condensed milk and  microwave for one minute or till it starts bubbling  using  a microwave safe bowl. 

11. Bring out the chilled cake bowl. Spread the cooked condensed milk all over the cheese cake. Refrigerate again for fifteen minutes.

12. Run a sharp knife between the wall of the bowl and the now set cake and gently slide the cake on to a plate.

13. Top with thoroughly drained canned fruits.

Gently slice the delicious Indian Cheese Cake / Paneer Cake.

  Enjoy the Indian Cheese Cake slices with your favourite ice cream.

WISH YOU A VERY MERRY CHRISTMAS

Peppery Salmon with Cilantro

Salmon is one of our favorite fish and as it's very easy and fast to cook, I regularly make this. It's my son's fav, but I always make it pan fried or broiled for him with less spice. So I thought why not make it different this time. I wanted to try something little more spicier and add some green to it. I know that Anush can take a bit more of the black pepper spice. So made this recipe with a combo of black pepper and cilantro. It worked out very well and tasted so good. A green touch makes all the difference!

Ingredients:
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2 Salmon fillets cleaned and cubed
1 bunch Cilantro, washed and chopped
1-2 tsp Black Pepper powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
Salt as needed
1/2 tsp Olive Oil

Method:
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1. Marinate the fish with all the ingredients, except cilantro and half of the black pepper for about 10 mins.
(Note: Never marinate seafood for more than 20 mins, else it will get hard after cooking)

2. In a saute pan, add the fish when it's medium hot and cook it on both sides until you get a sear or a light brown crust for about 3-4 mins each.

3. Add cilantro and remaining black pepper and gently coat the fish with all the cilantro and pepper, off the flame.
4. Serve this hot as a side dish.

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Curd Rice, Chettinad Urulai Fry/Chettinad Potato Roast and Oats Halwa - PJ's Virtual Baby Shower Part 2

This is the Extension of the Previous Post, Since i made 6 Dishes from her blog, i wanted to do it as two post. 

Curd Rice

Ingredients

1 Cup Cooked Rice

1/2 Cup Curd/Whisked Yogurt 

1 Green Chilli, chopped

Curry leaves a few

1 tbsp Fresh Pomegranate Seeds, for garnishing

1/2 tsp oil

1/4 tsp mustard seeds

hing a pinch

Salt to taste

Method

• Take Rice in a bowl, Add yogurt and mix well. The Rice should be little mushy for a good taste, So try to mash the rice a bit with the back of a laddle.
• Heat oil, Splutter mustard seeds, add green chilli, curry leaves and hing and pour it over the curd rice.
• Add salt and Garnish with pomegranate seeds and Serve.

Note:Add a mix of milk and yogurt to avoid the sour taste of curd rice, if taking it for long journey.

Chettinad Urulai Fry/Chettinad Potato Fry

Ingredients

2 Large Potatoes

1 Onion,chopped

1 tsp Mustard seeds

Curry leaves a few

Salt to taste

2 tbsp Oil

To Grind

Urad dhal-1 teaspoon

Peppercorns-1 teaspoon

Red chillies-2

Method

• Peel,cube  and boil potatoes till 80% done.Drain Completely.
• Dry roast the ingredients under 'To Grind' and grind them to fine powder.
• Heat oil in a pan, splutter mustard, add curry leaves and onions, saute till translucent.
• Put in the potato cubes and stir gently. Add salt and the masala powder and mix well so the masala's coat well.
• Keep the flame simmer and Cook until crisp.
• Remove from heat and serve as a side dish with rice dishes

Oats Halwa

Ingredients

1 Cup Oats

1 Cup Water

1/2 Cup Sugar

Cinnamon a large pinch

2 tbsp Ghee

Ingredients

• Powder the Oats in a Mixer.
• In a Non-stick pan, Add Water and stir in the oats powder and mix well without any lumps.
• Let the mixture cook in a very slow flame.
• When the mixture starts thickening, add sugar, cinnamon and mix well. Keep stirring.
• When the mixture has absorbed all the water, add ghee and stir well. 
• When it starts leaving the sides of the pan, take it off the stove and garnish with roasted nuts and Serve Warm.