Lemon Cheesecake with Blueberry Topping

Ingredients

For Base

Digestive Biscuits       - 2 packs (150 gms each)

Salted Butter             - 140 gms (at room temperature)

Granulated Sugar       - 50 gms

For Filling

Cream Cheese            - 600 gms

Granulated Sugar       - 200 gms

Cornflour                   - 2 tb spoons

Fresh Cream              - 180 ml

Lemon Zest                - 2 tb spoon

Lemon Juice               - 60 ml

Eggs whole                 - 3 nos

Egg Yolks                   - 2 nos

For Blueberry Syrup Topping

Blueberry Crush         - 150 ml

Cornflour                   - 1 tb spoon

Water                        - 50 ml

Instructions

Base

1. Pre heat the oven at 170 °C 
2. Crush the digestive biscuits and grind in blender to coarse powder
3. Combine powdered biscuits, butter and granulated sugar in a small bowl
4. Line the bottom of 9 inch springform cake pan with parchment paper. Grease the sides
5. Press the biscuit mixture on the parchment paper in the bottom of the pan. Also press the mixture upward on the sides of the pan
6. Bake in oven for 10-12 minutes
7. Take the pan out of the oven and set aside to cool
8. Once cooled, cover the outside of the pan with 3-4 overlapping layers of aluminium foil so that water from water bath doesn't sip inside the springform pan. Set the prepared pan aside

Cheesecake

1. Combine cream cheese, sugar and flour in a large bowl using hand mixer on low speed until combined and smooth. Don't do it on higher speed as it will incorporate more air in the batter which will eventually lead to crack in the cheesecake
2. On a separate pan, 3 cups water on gas stove which will be used for water bath
3. Add fresh cream, lemon zest and lemon juice and mix until combined
4. Add eggs and then egg yolks (one each at a time) while mixing it on low speed until well combined
5. Pour the batter in the prepared pan over the baked crust
6. Place the springform pan inside the larger pan 
7. Fill the outside pan with hot water such that it reaches at least halfway up the sides of springform pan
8. Bake for at least 1 hour 15 minutes. Center would be set but it will still be jiggly
9. Switch off the oven and let cheesecake continue to remain inside the oven for 30 minutes
10. Crack open the oven door slightly and allow cheesecake to coll down for 30 minutes. This slow cooling will help cake avoid cracking
11. Remove cheesecake from oven and water bath. Place in refrigerator for it to cool completely

Blueberry Topping

1. While cheesecake is cooling, prepare blueberry topping
2. Combine blueberry crush, corn flour and water in a medium sauce pan over medium heat
3. Continue to cook until crush is slightly thick
4. Switch off the gas stove and allow the topping to cool
5. Once cooled, pass the topping liquid through sieve to remove lumps, if any
6. Once cheesecake is completely cooled, remove it from refrigerator and take out the sides of springform pan
7. Spread the blueberry topping evenly on the top of the cheesecake
8. Refrigerate the cheesecake until ready to serve
9. Enjoy the cold cheesecake 

Note: 

1. Make sure that springform pan is sufficiently covered with aluminium foil. If you have any plastic bag which can sustain oven temperature, you can wrap the plastic around the springform pan to avoid any water seepage inside the pan.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Ingredients

Maida : 180 gms

Granulated sugar: 200 gms

Unsalted butter : 150 gms

Eggs : 3

Baking powder : 1.5 tsp

Vanilla extract : 1 tsp

Milk : 1/4 cup

Gala Apples : 2 (finely chopped)

Cinnamon : 2 tsp

Method

1. Pre-heat oven at 180 degrees centigrade.
2. Sieve maida, add baking baking powder, mix well and keep it in a bowl.
3. In a separate bowl, take softened butter.
4. Add granulated sugar.
5. Whisk it well using hand mixer, initially at low speed and then at high speed until butter becomes pale and fluffy (5 -7 minutes)
6. Add egg (one each) and mix well.
7. Add vanilla extract and mix well.
8. Add maida slowly to this mixture and mix well so that there are no lumps.
9. Add cinnamon powder, finely chopped apples and fold well. Keep some chopped apple aside to place it on top of muffins
10. Spoon the batter in silicone muffin cups. Make sure to fill only till 2/3rd of the cups.
11. Spread reserved chopped apples on top of the batter in the cup.
12. Bake it in pre-heated oven for 30-35 minutes or until skewer inserted comes clean.

Butter Chicken (Chicken Makhanwala)

Butter Chicken (Chicken Makhanwala)

Ingredients

Boneless chicken - 500 gms (preferably leg piece alternatively, breast piece)

For Marination

Curd (thick) - 1/4 cup

Corriander powder - 1/2 tbsp

Turmeric powder - 1/2 tsp

Kashmiri red chili powder - 1 tbsp

Ginger garlic paste - 1 tsp

Garam masala - 1 tsp

Salt - 1tsp

For Gravy

Butter - 1/4 cup

Oil - 1 tbsp

Cumin - 1 tsp

Cloves - 4 nos.

Green cardamom - 1 no

Cinnamon - 1/2 inch stick

Red Chilies (whole) - 8-10 nos. (beydagi chillies which are not very spicy.)

Garlic cloves - 5-6 nos

Onion - 2 medium (sliced lengthwise)

Tomato - 5 medium (sliced lengthwise)

Cashew nuts - 20 nos.

Kasuri Methi - 1 tbsp

Salt to taste

Method

1. Clean and cut chicken pieces lengthwise. If using breast pieces then try to flatten it before cutting by placing it between plastic sheets and hitting it with wooden mallet. This prevents it from being chewy after cooking. 
2. Add salt, turmeric powder, kashmiri red chili powder, corriander powder, ginger garlic paste, garam masala & curd. Mix well and keep aside for 30 minutes in fridge
3. In a pan, add oil and butter. When it becomes hot, add cumin, cinnamon, cloves, cardamom, red chilies and garlic. Saute until fragrant. Take care not to burn red chillies.
4. Add sliced onion and saute further on high heat until onion starts turning brown.
5. Add tomatoes and cashew nuts. Continue sauteing further until tomatoes are well cooked and turn mushy. If necessary, cook it covered for 5 minutes
6. Remove from flame and allow it to cool. Remove cinnamon pieces and discard
7. Once cooled, blend this mixture with little water until smooth
8. In the same pan, taken 1 tsbsp oil. Add marinated chicken pieces and saute on high flame for 3-4 minutes until chicken changes color. Keep it aside.
9. In the same pan, take one tbsp oil and one tbsp butter. Add blended mixture and saute for 4-5 minutes. 
10. Add sauted chicken pieces, mix well and continue cooking for 2-3 minutes. Add hald cup water and adjust consistency. Add salt to taste
11. Cook covered for 8-10 minutes
12. Take small pan, add kasuri methi and heat it slightly on low heat. Saute for 2-3 minutes till it turns crispy. Once cooled, crumple it slightly and add to chicken and stir
13. Serve hot with tandoori roti / naan