Eggless healthy yogurt low fat cheese cake

Cheesecake…hmmm…when you think about this desert….what do you remember…the rich and soft cheese, the biscuity layer at the bottom and most of all a melt in your mouth desert.

Well this is an interesting and healthy take on the traditional cheese cake…sinfully delicious and yet very healthy

 

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Eggless healthy yogurt low fat cheese cake
Course Desert
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours
Servings
people
Ingredients
Course Desert
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours
Servings
people
Ingredients
Instructions
  1. Pour the thick curd in a thin muslin / cotton cloth, tie the cloth and allow excess water to drain from the curd into a vessel (overnight)
  2. In a bowl, add the melted butter and crushed biscuits and mix them well. 3) Take a 9 inch pie tin with removable base and line the base with the biscuit mixture. 5) Leave the pie tin inside the fridge for atleast 30 mins. 6) In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness). 7) Mix the gelatin and water and heat the mixture till gelatin dissolves in the water. 8) Once the gelatin mixture is cooled, add to the yogurt mixture and mix well. 9) Pour the yogurt and gelatin mixture to the biscuit lined pie tin. 10) Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets. 11) Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake. 12) Serve with fresh fruits
  3. Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.
  4. Leave the pie tin inside the fridge for atleast 30 mins.
  5. In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).
  6. Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.
  7. Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.
  8. Pour the yogurt and gelatin mixture to the biscuit lined pie tin.
  9. Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.
  10. Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.
  11. Serve with fresh fruits
Recipe Notes

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World Bread Baking I – Raisin & Walnut Bread loaf

You know what tomorrow is… Oct 16th and that means it is World Bread Baking day

To celebrate this Monika Manchanda ( Sin-A-Mon) has created an event in Facebook for all to….to..well bake bread..so lets bake..

Remember the rosemary rolls that i made some time back…well here is a variation to that.

Print Recipe
World Bread Baking I - Raisin & Walnut Bread loaf
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degree C.
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage.
  11. Grease the loaf tin / bread mold with oil and set it aside.
  12. Place the dough inside the bread mold and let it proof in a warm place for at least 30 - 40 mins or till the dough doubles in vol / size.
  13. Bake in the oven for 15 - 20 mins / till when you hit on the top of the dough one hears a hollow sound.
  14. Remove the bread from inside the bread mold and let it cool before slicing

Rosemary rolls..

The thing that used to make me enter any bakery, is the smell of baked bread…hmmmm…yummm…this is rolls my style with rosemary..I dont have a kitchen aid or mixer…so all by kneading hand 🙂

Print Recipe
Rosemary rolls..
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degree C.
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage and cut 6 equal portions and set aside.
  11. Grease a 8 inch cake mold with oil or butter.
  12. Roll each portion of dough into round balls and place them as shown in the pic...
  13. Sprinkle the rosemary & chilli flakes on the rolls and rest them again in the same mold in a warm place for 15-25 mins or till the rolls double & puff up in size as shown in Pic... ( I kept the mold inside a switched off microwave, guess kitchen cupboard should also be fine).
  14. Once they have risen nicely, brush the top of the rolls with milk or eggs and bake for 10 -15 mins or till they get a nice brown colour.
  15. Once they are baked, remove from oven and set aside to cool. Brush the hot rolls with some butter..yumm...
  16. Once they have cooled for 5-10 mins, try and slowly remove the rolls out of the mold and place them on a tissue or butter paper (this will ensure that there is no collection of moisture at the bottom of the rolls and it does nor become too wet).
  17. Eat as a pav or with some olive oil or as is...enjoy!

Chocolate & cashew burfi

For some years now, Mahesh has been telling me about the chocolate burfi that his mom used to make for Diwali…somehow I never got around to make it…this year I called his mom, got the recipe and made it…well with some changes. The original recipe is a pure chocolate burfi…i added my twist and made it choc & cashew burfi.

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Chocolate & cashew burfi
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix the milk powder and cocoa powder nicely in a bowl.
  2. Melt sugar and water in a pan on medium flame till you reach ball consistency (this is the consistency achieved when you drop some melted sugar in a cup of water, now roll the sugar into a small ball between your thumb and index finger).
  3. Switch off the gas and add the butter.
  4. Once the butter froths, add the mixed powders, powdered cashew and mix well.
  5. Pour the hot mixture on a greased plate and let it cool.
  6. Before it completely cools, cut the burfi into pieces and let it completely cool before serving...