Summer Indulgence-Mango Cheesecake and a fun competition between team KFB and Crossindia

Pic courtesy : Swarnendu De

KolkataFood Bloggers recently had a competition of its kind with Crossindia team which happens to be my husbands dream project. The idea was to get together and have fun over food which is a common passion of both the teams. Team Crossindia has developed this cooking challenges on a monthly basis as their team building and bonding exercise. 
On a scorching May afternoon we all met for a memorable day of fun, food and interaction. The competition had 3 segments of serving for about 20 people with a starter, a main dish and a dessert by both the teams. 
Loads of planning, hard work and dedication went into the competition and some fabulous dishes were churned out by both teams. 
For starters team KFB presented an innovative dish named Vodka Prawn Croquettes which had a unique filling and an outer covering. This was served with a tamarind based relish. 

And team Crossindia presented a classic dish with an amazing presentation called Devilled Crab where crab meat and mushrooms were mixed with a rich white sauce and cheese toppings and was served in crab shells itself. 

The main dish from KFB was a family recipe of Bangladeshi Roast Chicken adorned with boiled eggs and served with pulao which was devoured in no time. 

Team Crossindia served a classic Thai dish called Pla Manao where steamed Bhetki fish was served with a thai sauce flavoured with thai herbs, lemons and palm sugar.

Finally the dessert section had a Summer special in Mango Cheesecake presented by team KFB which had three layers of goodness-a biscuit layer, a mango flavoured cheesecake layer topped with a fresh mango jelly layer garnished with fresh fruits. 

Team Crossindia served and won all hearts with a Thai dessert called Tap Tim Samsee which is coconut cream flavoured with pandana leaves and served with chilled and coloured water chestnuts.  

For each course of meal, people were requested to vote for their favourite dish. Team Crossindia won hearts and votes with their splendid dishes. Team KFB lost by marginal votes but went back with a memorable day. 
Here are some pics of the fun we all had. 
Pic courtsey : Swarnendu De

Dart fun

Chit chats 

Team KFB

Team Crossindia

Hop on to the recipe of the dessert fit for these summers

Ingredients : Yields about 8 individual servings

Biscuit layer : 

• 6-8 digestive biscuits 
• 3-4 tbsp melted butter

Cheesecake : 

• 1 block of Philadelphia cream cheese, room temperature 
• 1/2 cup powdered sugar
• 1 cup mango pulp, strained (requires about 2 mangoes)
• 1 tbsp gelatin
• 1/4 cup hot water
• 100 gms whipped cream

Mango jelly layer : 

• 1 cup mango pulp
• 1 tbsp gelatin
• 1/4 cup hot water

Procedure : 

Biscuit layer :

Crush biscuits fine. 

Add melted butter and mix well. 

If the mixture starts clumping together, it is ready to be pressed onto the base of the serving glass. If not, add more butter. 

Refrigerate.

Cheesecake layer :

In a bowl whip the cream cheese well. 

Add sugar and mix.

Add mango pulp.

Dissolve gelatin in hot water and allow it cool a little bit. 

Add to the cream cheese mixture and mix well.

Gently fold in whipped cream.

Spoon the mixture in the serving glasses and refrigerate for an hour.

Mango jelly layer : 

Dissolve gelatin in hot water and allow to cool little bit.

Mix with the mango pulp and pour on top of the serving glasses.

Serve chilled with some fruits as garnish.

Notes : 

• Replace cream cheese with equal quantity of paneer and hung curd. Blend well in a mixer to get a smooth consistency. 
• Experiment with other flavours like strawberry, blueberry or lemon.

Sending this recipe to KFB's ongoing event Summer related recipes :  

Happy Cheese-caking

Amrita

Polka dot Sandesh Cheesecake

Happy Independence day.
Sāre jahāñ se acchā hindostāñ hamārā ham bulbuleñ haiñ us kī vuh gulsitāñ hamārā
(Better than the entire world, is our Hindustan,
We are its nightingales, and it (is) our garden abode)

This Urdu poem written by Muhammad Iqbal is  perhaps the most endearing of all songs and is a gentle reminder of an era where people were ready to give up their lives for the love of their country. Along with mentioning the grandeur of our country this poem tells us that religion does not teach us to fight with each other, rather it teaches us to live in harmony.
The passion and the will to die that even the common man had at the time of Independence still amazes me to no end. How can one want to just go and die. How deep and true can such a love be. From young to elderly men/women, all were united to fight against the British Empire and free our country. Such is the power of togetherness and unity.
Can one even think of doing it today? What happens to those cases of murder and rape that we stand for which seem to fade off with time and our memories. Indeed a very grave question but an important one.

I think its time we celebrate true freedom by promoting a culture where Respect, Dignity and Equality are the main components. Lets try and live up to the dreams of those thousands of lives that happily laid down just so that you and me can live and breathe in a free country.
This Polka dot cheesecake is my humble ode to my country that I am extremely proud of. May the New India emerge with flying colours.

Ingredients : Serves 3-4. I used a 3 1/2" round cookie cutter to set the cheesecake

Sandesh

• 700 ml milk
• a pinch of citric acid/1/2 tsp lime juice
• 3-4 tbsp powdered sugar
• Few drops of orange and green food colouring

Cheesecake

• 3-4 digestive biscuits
• 1 tbsp melted/softened butter
• 1/4 cup cream cheese(I used Philadelphia)
• 1 tsp+ 1 tsp gelatin (for setting cheesecake in two layers)
• 2 tbsp cold water for blooming gelatin
• 2 tbsp powdered sugar
• Chopped Pista and Saffron threads for garnishing

Procedure :

Sandesh 
Take milk in a pan and bring it to a boil.
Mix in the lime juice or citric acid and stir till you see the milk curdling and the whey separating.
Turn off the flame and let it stand for 2 mins. Meanwhile prepare a vessel by placing a muslin cloth or use a colander.
Strain the mixture into the muslin cloth. I usually save the whey to use it to knead my dough for roti or use it while boiling dal.
Bring the sides of the muslin cloth together and hang it to drain excess liquid for 30 mins. This is the Chenna.
Take the chenna in a plate and knead it with the heel of your palm for 5-10 mins till you get a smooth and doughy texture. 
Keep half of the chenna aside to use it in the cheesecake.
Add sugar to the remaining half and mix well.
Divide into 2 equal halves and add few drops of orange and green food colour respectively. Mix well.
Make small round balls out of it and keep them aside.

Cheesecake 
Place the biscuits in a kitchen towel/cloth and crush them with a rolling pin. Gather in a bowl.
Add melted/softened butter and mix well. 
Press the biscuit mixture evenly on the base of the cookie cutter. Refrigerate to set for 1/2 hour.
Sprinkle 1 tsp gelatin over 1 tbsp cold water and let it sit for 5 mins till it gets spongy. 
Take the remaining chenna and mix it very well with the cream cheese and sugar. Divide this mixture in two parts and warm the mixture. It should not be too hot. It should be warm enough to dip your finger. I microwaved my mixture for 10-15 secs. Add the bloomed gelatin to it.
Place the green coloured sandesh balls on the set biscuit base.

Pour the gelatin mixed part of the mixture on top of it.

Refrigerate for an hour or till set.

Place the orange coloured sandesh balls on it.

Sprinkle 1 tsp gelatin over 1 tbsp cold water and let it sit for 5 mins till it gets spongy.  
Warm the remaining chenna-cream cheese mixture and add gelatin to it. Pour on top of the orange coloured sandesh and refrigerate for 2-3 hours for the entire cheesecake to set well.
Garnish with chopped pista and few threads of Saffron.

Slice and surprise with orange and green polks dot sandesh inside.

Happy Independence day to all of you
Amrita