Cooking, Craft and Sewing............. by Zeenathul Mufliha

RIPPLE CHEESE CAKE

INGREDIENTS:

Cream cheese - 2 cups

Butter - 1 tbsp

Eggs - 3

Sugar - 3/4 cup

Vanilla Essence - 2 tsp

Lemon Juice - 1 tsp

Cracker or Pie Crust - 250 gms

Cocoa Powder - 1/2 cup

Choco button - for decor

METHOD:

Preheat oven to 180°C.

Grease a tart tin.

Powder the cracker if you are using cracker in the bowl and blend with butter until the mixture resembles wet sand.

Place the mixture in the tart tin and press firmly over the base and sides of the tin.

Bake in the oven for 10-12 mins. Allow to cool completely.

Place the cream cheese, sugar and vanilla extract in the bowl beat until smooth with electric blender.

Add the eggs, one at a time, beating well between each addition.

Divide the mixture into two.

Take a cup of batter and mix cocoa.Now

Pour the first or the vanilla batter which we reserved first into the pie crust.Then

knife the cocoa mixture into the pie cutting through the batter, without mixing it.

Then, using the tip of a spoon, swirl the two mixtures to create a ripple effect.

Bake for 20-25 minutes.

Cool and serve.

RIPPLE CHEESE CAKE

Yummy and Tasty Cheese cake is ready to taste...

GINGER CHUTNEY

INGREDIENTS:

Bengal Gram - 2 tbsp

Onion - 1

Ginger - 1/4 cup

Red chillies - 5

Green chilli - 1

Tomato - 2

Curry Leaves - 1 tsp

Mustard seeds - 1/2 tsp

Split black gram - 1/2 tsp

Salt - to taste

Asafoetida - a pinch

Oil - 2 tsp

Water - 1/2 cup

METHOD:

Take a frying pan..

Add 2 tsp of oil

Roast split Bengal gram, red chillies and asafoetida till the bengal gram colour changes slightly.

Add chopped ginger, onion, green chilli and saute for 2 minutes.

Add chopped tomato, curry leaves and saute for a minute.

Add salt, asafoetida and grind together after it becomes cool.

Temper with mustard seeds, split black gram and curry leaves. [ Tempering is optional ]

I too avoided tempering..

Can have this chutney without tempering also...

Pour the grinded chutney in a kadai, add some water and bring to boil.

Keep it in slow flame for 2 minutes.

Serve Hot with Idli and Dosa.