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

Tiranga/Tricolour Pasta-Unity in Diversity

Unity in Diversity

India is the largest country in the world where one can see people belonging to different religion, caste and creed, speaking numerous languages, with a vast array of food habits and diverse culture live together and proudly proclaim themselves as Indians. Each aspect of our lives reflects the expression 'Unity in Diversity' because with all our differences we still stand united.  

This year as India gears up to celebrate its 67th Independence Day, which falls on the 15th of August, I am reminded of the good old school days when Independence Day was a day to reach school on time to be present for the flag hoisting ceremony and participate in the march past, which traditionally is followed by patriotic songs. The beautiful lines of a Bengali song 'Dhono Dhanne Pushpe Bhora' where the lines 'Aamar ei deshe tei jonmo, jeno ei deshetei mori' means that 'I wish that I die in this land where I was born', still echoes in my mind over and over again.
 

As students we would sing our beautiful National Anthem 'Jana Gana Mana' and were taught to give it utmost respect. When it is sung and played in television or radio, it was put very simply by one of our teacher to either stand up in attention while it is playing or just turn off the source (TV or radio) if we were too lazy to stand up and respect it in reverence.

As an adult, I see many of us Indians disrespect our National Anthem. People usually are so casual when it is sung or played. I often see people just sitting, smiling or talking without realising that the minimum requirement of each citizen of this wonderful country is to respect our National Flag and the National Anthem. 

 

Another thing which annoys me is when people ridicule our country. We need to understand that we are not living in a perfect country and no other country is as perfect as we might think them to be. There are issues like poverty, crime and corruption that needs to be dealt with on a consistent basis. I personally believe that if one cannot say good things about their country and have some responsibility towards it sustenance and reformation then they should also not have the right to ridicule or condemn.

These matters might look very trivial but they shape our collective outlook towards our country. We need to individually dig deep inside ourselves and see what we can contribute towards our country. It does not matter if those things are as small as throwing garbage in the bin and not on the streets or as big as having the responsibility to lead the nation in various spectrums of representation or administration. Each and every thought, action and words makes a characteristic difference.

Coming to today's post, I have tried to incorporate three different sauces which represent the colours of our flag and make one dish out of it. A reflection of 'Unity in Diversity'!

Ingredients : For 2-3 servings. I used a 3 1/2" round cookie cutter to set the layers

• 1 cup Pasta- I used Fusilli

Orange layer

• 1/3 piece of a medium sized Red Bell Pepper
• 1 medium sized Tomato
• 1 clove of garlic, chopped
• a tbsp of chopped onion
• 1 tsp Parmesan Cheese
• salt and pepper to taste
• 1 tbsp of Tomato ketchup
• Olive Oil to saute

 White layer 

• 1/2 tbsp butter
• 1/2 tbsp all purpose flour
• 1/2 cup warm milk
• salt and pepper to taste
• 1 tsp Parmesan cheese(Alternately use regular processed cheese)

Green layer

• 1/4 cup spinach leaves
• 2-3 sprigs Parsley leaves, roughly chopped
• 1 clove garlic, chopped
• 1 tbsp chopped onions
• salt to taste
• 1 tsp Parmesan cheese
• Olive oil to saute

 

Procedure :

 

Orange (Roasted Bell pepper)sauce

Apply little oil and roast the red bell pepper and tomato on Gas flame till the skin is slightly charred. Alternatively you may even roast them in the oven.

Let it cool slightly and scrape off the skin. 

Grind the roasted red bell pepper and tomato to a fine paste.

Take oil in a pan and saute garlic and onion till onions turn translucent. 

Add the ground red bell pepper and tomato paste.

Cook for a minute and add salt &pepper to taste. 

Mix in tomato ketchup.

Add parmesan cheese and mix well. 

Remove from heat and keep aside.

White (Cheesy)sauce

Take butter in a pan and as it melts add flour. 

Saute the flour a little and add warm milk. Stir well to avoid lump formation.

Season with salt and pepper.

Add cheese and stir. As the sauce thickens, remove from heat and keep aside.

Green (Spinach)sauce

Blanch spinach leaves in boiling water for a minute. Remove from heat and transfer to bowl of cold water to maintain the colour. Grind with parsley leaves to a paste to make a puree.

Take oil in a pan and saute garlic and onion till onions turn pink. 

Add spinach-parsley puree and cook for a minute.

Season with salt and pepper.

Add cheese and stir. 

Remove from heat and keep aside.

Pasta

Take a deep vessel and boil water. 

Add salt and a tsp of olive oil and put the pasta in it. 

Check the pasta for doneness by pinching between your fingers. Take care not to overcook the pasta. This can take anywhere between 5-10 mins depending on the type of pasta you choose.

Drain the water and keep the pasta aside to cool.

Divide the pasta in three batches and add to the prepared sauces. Mix properly so that it gets incorporated well. 

Take a round cookie cutter and spread the green layer of pasta using the back of a spoon. Similarly spread the white and then the orange layer.

Carefully remove the cookie cutter and garnish with Red, yellow and green bell pepper juliennes.

 

 

Happy Independence Day
Amrita

Ganga Kinare wale Aloo/Potatoes in curd

Simple is Humble !

Simple things in life are truly so humble that they never really gain that much of attention. We tend to take them for granted and forget their importance but they always remain close to our heart. 

I am hereby starting a new series of ultra simple recipes which have been made over and over in my kitchen and which are a part of our everyday simple meals. It was a thought that came to me after realizing that all my recent recipes have been on my fetish-Baking. Simple everyday food is something that I have ignored on my blog since the beginning. Therefore, this is just an attempt to share everyday super simple silly food.

This recipe is for that super perfect lazy day where you do not want to spend too much time in the kitchen. It is also ridiculously simple with no garlic, onions or tomatoes and yet is so yummy. We pair it with Atte ki Puri and a khatti meethi chutney. It can also be devoured with plain boiled rice. 

Recipe Source: Mummy dear

Ingredients : 

• 400 gm boiled potatoes(around 8-9 medium sized)
• 4-5 tbsp curd
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• salt to taste
• 1 tbsp panchphoron(fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
• 1 tsp amchur powder
• 1 tsp garam masala powder
• 2-3 green chillies, slit
• 4 tbsp oil
• chopped coriander leaves for garnishing

Procedure : 

Peel the boiled potatoes and mash them roughly so that you have some chunks. 

Heat oil in a pan. Meanwhile take a small bowl and add the red chilli powder, turmeric powder, coriander powder and salt. Add enough water to dilute and make a runny paste.

Add panchphoron to the oil and let it splutter.

Add the diluted masala to the oil and cook for around 2-3 minutes till the masala leaves oil on the sides.

Add the slit green chillies and the mashed potatoes. Add amchur powder and about a cup of water and let it boil. 

Mash some pieces of potatoes very well as this will make the gravy thick. 

Add curd and mix. Sprinkle garam masala powder and remove from flame. 

Sprinkle with coriander leaves and a dollop of curd.

Served best with hot puris and khata meetha aam ka achaar or Amla khata meetha achaar 

Happy Simple Food Enjoying
Amrita

Bake fest#21 Round up

Bake Fest needs no introduction to enthusiastic and passionate Baker's like me. For the month of July I had the
amazing opportunity to Guest host this event and I was blown over by the list of amazing entries. From savoury to sweet, I received a range of awesome bakes. 
As the baton goes to the next person , I happily compile a round up of Bake fest# 21 entries. Here are the list of delectable bakes. 

Our very first entry was by 
Nivedita Thadani who sent in her very easy and colourful Eggless Tutti Frutti Shortbread

Nivedhanams Sowmya bowled us over by the sheer number of lovely bakes both sweet and savoury. She is a passionate baker and has eggless recipes.
Extremely yummy Eggless Baked doughnuts

Perfectly shaped Eggless Pin Wheel Cookies

A German bake Savory Kugelhopf

Easy and Guilt free Baked Potato wedges

Pallavi Purani send in a very innovative sweet and a savoury bake.
Unique Chocolate and plum cake

Very innovative and healthy Low Carbs Pizza

Shruti J send my favourite bakes with Chocolate
Pretty Chocochip Muffins

Droolworthy Hot Chocolate cake

Linsy Patel shared her lovely bakes

New to me and very yummy looking Baked Vegetable Taquitos

 and a innovative Chocolate chip cookie brittle

Aparna Bhat  send her very pretty no frost and super healthy cake 

Eggless Banana cake using Ragi flour

Harini M send us these delectable  Strawberry Nutella Thumbprint cookies

and the very pretty Chocolate Vanilla Marble Bundt cake (eggless)

Namita Tewary, a very Talented Baker and a wonderful person send her To-die-for bakes. She is an expert in Bread baking and her recipes are a treat to a baker.

The traditional Two Grain Irish Soda bread

Amazing Overnight Cornmeal Rolls

 Anadama Bread

The very yummy Peach Yogurt cake with cinnamon glaze

Cornmeal cookies-Zalleti

Healthy Low fat whole wheat Vegan Coconut cake

All time favourite Peanut Brownies

Mayuri Patel send these very pretty Pistachio Cranberry cookies

Priya  had me drooling with her Vegan Chocolate cupcake

Pooja Agarwal send these addictive Cheese straws 

Denise D Nathan made me want her 
Peanut butter and almond flour muffins

Harini Shrinivas showed us a healthy Mango Cake-eggless and butterless

 

Apu send her beautiful
Zucchini Quick bread

Bhawya Sankar send an amazing 

German Apple cake

and Chocolate cookies

Pamela Kanjilal send her version of the irresistible 

Chocolate chip cookies

A savoury bake Baked eggs with spinach and potatoes

and classic Butter cookies

Nandita Pai Shirali , a dear friend and amazing blogger send 
Very healthy and yummy Whole wheat thin-crust cheese-less Pizza squares

and a Savoury bake with the evergreen combination Spinach and corn bread roll

Vardhini Koushik , the brainchild of this lovely event send her 
Kugelhopf bread 

and amazingly flavoured Rhubarb muffins

Pravina Parekh send us this beautiful swirled effect bread Wheat flour Cinnamon raisin bread

And Finally a few bakes from your's truly
While the cherries last Teatime Cherry cake

Very different Russian Honey cake/Medovik

Extremely addictive Baked Doughnuts with Double Glaze

French Cheesy Gougeres

and a cake especially to celebrate my best half's birthday Triple layer chocolate cake

Thanking all you lovely bloggers for taking part with so much enthusiasm and enriching this event with all your delectable bakes.
I hope to have covered all entries. In case, there is an error from my side, please inform me so that I can correct. 

Happy Baking
Amrita