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Ingredients:
2 cups cream cheese
6 cups whip cream
2 tsp gelatin
3/4 cup fresh milk
4 egg yolks
1 cup sugar
2 tsp Vanilla essence
2 tsp lime juice
1 cup digestive biscuits - crushed
3 tbsp melted butter
For the topping
1/2 cup blueberry filling
1 tbsp gelatin
2 cups water
Method: In a bowl, mix the crushed biscuits with the butter.
Spread it at the bottom of a dish and smoothen with a spoon.
Now, freeze it till it becomes hard.
In a separate bowl, mix the cream cheese with the vanilla essence and the limejuice.
Mix it well.
Dissolve the gelatine with 1 1/2 cups of cold water and keep aside.
Boil milk in a pan.
In another bowl, mix the egg yolks and sugar.
Add 2 tbs of the boiling milk.
Now add this entire mixture to the pan with the milk.
Cook on slow fire to pasteurize the eggs and thicken the mixture.
Keep stirring constantly.
Remove from the fire and mix in the gelatine, cool to room temperature.
Add the mixture to the cheese and fold well until all lumps are smoothened out.
Finally fold in the whipped cream.
Now add this mixture on top of the frozen biscuits.
Freeze it again till it becomes hard.
For the topping:
Dissolve the gelatine with cold water and mix it with the blueberry filling.
Boil the mixture and then let it cool.
Now, pour it over the top of the hardened cheesecake.
Set again in the fridge and serve.
Ingredients:
2 1/2 Chicken stock
Prawn stock or vegetable stock (optional)
2 tbsp thinly sliced lemon grass
1 tbsp galangal/Thai ginger
4-5 pieces medium sized fresh prawns
Broccoli and baby corn (optional)
3- 4 pieces of mushrooms
5-6 Thai whole chillies/bird eye
8-10 kafir lime leaves
1 tbsp lime juice
fish sauce - to taste
Method:
Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.
Then add the fresh prawns and mushrooms.
Reduce the flame and stir gently.
As the prawns start turning pink, add the Thai chillies and kafir lime leaves.
Stir again and add the lime juice and fish sauce, which gives a salty flavour.
Boil for 30 seconds and serve hot.
Courtesy: Chef Niru Gupta
Ingredients:
4 chicken breast - skinless and boneless
4 slices cheese
4 thin slices of ham Or Spinach-for vegetarian substitute
1 cup all-purpose flour/maida
1 egg - beaten
1 cup bread crumbs
a greased baking dish
4 tbsp butter
1 cup chicken broth/stock
1 cup cream
1/2 tsp garlic paste
salt
black pepper powder
1/2 tsp dried oregano/2 tbsp fresh oregano
Method:
Slit the chicken breasts, lenghtwise and pound to 1/8 inch thickness.
Sprinkle salt and pepper on both sides.
Keeping the smooth side down, place the a slice of ham over each chicken breast and then a slice of cheese.
Roll up each breast using toothpicks to secure if necessary.
Dredge each in flour, shake off excess, then roll again in egg and finally in bread-crumbs.
Place seam side down in the baking dish.
Place one tbsp of butter on each piece of chicken.
Bake at 350 degrees for 35 minutes or till the juices run clear.
Meanwhile, in a saucepan, combine broth and whipping cream.
Season with salt, pepper, garlic and oregano.
Simmer on low and keep stirring till it becomes thick.
Pour it over the chicken and serve.
Courtesy: Chef Niru Gupta
Ingredients:
Oven Temp: 350F-180 C
500 gm keema-cooked
2 cups tomato puree
1/2 tsp garlic paste
salt and sugar to taste
1 tsp chilli powder1 tsp oregano and basil
2 tbsp olive oil 2 tbsp
60 gm butter
30 gm refined flour
3 cups milk
lasagne sheets
125 gm grated mozarella + cheddar cheese
an 8" square oven-proof serving dish, greased
Method:
Heat olive oil and saute garlic till slightly colored.
Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes.
Heat butter and lightly brown flour in it.
Add milk, bring to a boil and simmer.
To make the lasagne, mix together the meat, 1 1/2 cup of tomato sauce, and 2 cups of white sauce.
Spread a little tomato puree over the base of the dish.
Line the dish with a layer of the lasagne strips and spread a thin layer of meat mixture over it, then sprinkle some of the grated cheese.
Repeat these layers, till you have atleast 5 such layers.
Cover the last layer with the white sauce and then dribble some tomato sauce over.
Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.
Courtesy: Chef Niru Gupta
Ingredients:
1/2 pound butter or margarine
3/4 pound milk chocolate (bars)
6 eggs
1/4 cup powdered sugar
2 tbsp powdered sugar
1 tsp vanilla
1 cup toasted almond pieces
1/4 cup toasted almond pieces-to garnish
12 ounces Famous chocolate wafers-crushed
1/2 cup butter or margarine
1/2 gallon coffee ice cream
Method:
Over low heat, melt margarine or butter, then stir in chocolate.
Separate eggs, and whip yolks on medium-high speed until they turn pale yellow.
Slightly warm egg yolks by slowly adding 1-11/2 cups of chocolate-margarine mixture while mixer is running on medium-high speed.
Return this mixture to remaining mixture, stirring constantly with rubber spatula until mixture thickens, about 3 minutes.
Remove from heat and immediately pour into large mixing bowl .
Add powdered sugar, vanilla and almonds; mix well with wire whisk.
Allow to cool to room temperature.
Add melted butter and mix.
Reserve 1 cup of crumb mixture and spread remaining crumb mixture in even layer across bottom of 13-by-9-inch baking pan, gently pressing down. Set aside.
Whip egg whites to soft peaks.
Using rubber spatula, gently fold all egg whites at once into chocolate/margarine mixture.
Spread half of chocolate filling, about 1 quart, evenly over bottom crust.
Add overflowing scoops of coffee ice cream on top of chocolate filling.
Place 4 scoops across by 6 scoops down.
Work quickly to prevent ice cream from overly melting.
Pour remaining chocolate filling over ice cream.
Smooth top with rubber spatula.
Sprinkle reserved crumb mixture evenly over top of pie.
Cover with plastic wrap. Place in freezer at least 8 hours.
To serve, top each piece with hot fudge sauce and garnish with toasted almond slices.
Courtesy: Chef Niru Gupta
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