CARAMEL CHEESECAKE

Ingredients

BASE

200 grams digestive biscuit crumbs
100 grams butter

CHEESECAKE TOPPING

Cream cheese 200 grams
Whipped cream 200 grams
Castor sugar 3 oz
Vanilla essence 1 teaspoon
Gelatine 1 tablespoons (Soaked in 3tbsps of luke warm water)
Nutella 3 tablespoons
Caramel sauce 1/4 cup

Garnishing/Decorating
Whipped Cream 50 grams
Caramel Sauce 4 tbsp

Method

Press down the biscuit crumb and butter mixture in the base of a loose bottom round pan . Let set in the freezer for half an hour.
Whip cream and set aside.
In another bowl whisk cheese, sugar,gelatine, caramel sauce and Nutella,
Lastly fold in whipped cream
Pour the cheesecake mixture over the base and let set for about 4-5 hours in the fridge,then decorate it with whipped cream and caramel sauce.
Chill & Serve.

CARAMEL CHEESECAKE

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Ingredients

Mince Beef/Mutton/Chicken 1/2 kg
Ginger garlic paste 1 tbsp
Onion 1 large finely chopped
Coriander leaves finely chopped 4 tbsp
Green chillies 2 finely chopped
Salt to taste
Seekh kebab Masala (Shan or any other brand) 4 tbsp
Egg 1
Oil for frying

Method

Add all ingredients with mince in large bowl,mix well and leave aside for 30 mins
then make kebabs (croquettes shape) and deep fry.
Serve hot with Paratha,salad and imli ki chutney.

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Meethi Seviyan/Bhuni hui Seviyan

Ingredients

1 cup seviyan/vermicelli broken in small pieces
2 tablespoon unsalted butter or ghee
1-3/4 cups water
3/4 cup sugar
2 tablespoons sliced almonds,grated coconut and pistachios
4 cardamoms shelled and crushed
Few strings of saffron (optional)

Method

Melt the butter in a heavy bottom pan over medium heat. Add cardamoms and vermicelli and stir fry until vermicelli  golden brown this should take about 3-4 minutes.
Add sugar ,raisins and water,
Increase the heat to medium high and bring it to boil. After water is boiling reduce the heat to low medium and cover the pan
Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard.
Add crushed saffron, almonds,grated coconut and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
Serve Meethi Seviyan warm, garnish with pistachios and almonds.

Meethi Seviyan/Bhuni hui Seviyan

Chicken Shorba

Ingredients

Wheat ½ kg (soaked overnight)
Turmeric ½ tsp
Chicken ½ kg (boneless)
Ginger garlic paste 2 tbsp
Black pepper 1 tsp
Salt 1 tbsp
Green chilies 1 tbsp (grinded)
Tomatoes 3 (blended and sieved)

For Baghar

Oil ½ cup
Mint leaves 1 bunch (chopped)
All spice 1 tsp heaped
Brown onion ¼ cup
Ginger 2 tbsp (julian)
Green chilies 6 (chopped)
Salt to taste

Method

Soak wheat over night and boiled in ½ cups of water and turmeric till tender.
Cool and blend.
Boil chicken with ginger garlic paste,tomato,salt, black pepper, salt, green chilies and 4 cups of water till chicken tender.
Then chopperize chicken and add in blended wheat.
Mix all well and cook till boiling.
Lastly heat oil and add all the ingredients for baghar fry till golden
add to the shorba,
Mix well and serve hot.

Chicken Shorba