Kothimbir Vadi Recipe

PREP TIME: 5 MIN
COOK TIME : 15 MIN
TOTAL TIME : 20 MIN

AUTHOR: DASSANA

RECIPE TYPE: SNACKS

CUISINE: INDIAN

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 or 1½ cups of chopped coriander/cilantro leaves
• 2 cups of besan - chickpea flour (add more if required)
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp ginger chilli paste
• 1 tbsp sesame seeds
• ¼ cup roasted crushed peanuts (optional)
• 1¼ or 1½ cups water
• a pinch of hing
• salt as required

INSTRUCTIONS

1. Mix together all the ingredients with water to form a smooth and thick batter.
2. Apply oil at the base and sides of a microwave safe cooker or bowl.
3. Add the batter mixture in the microwave safe bowl or cooker.
4. Cover it with its lid or a microwave safe lid.
5. Microwave on high for 3 mins or till done.
6. The mixture should be cooked and firm.
7. Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
8. If after 3 mins, the batter has yet not cooked, then microwave for a minute or two.
9. Let it cool.
10. Then remove the steamed cake on a tray.
11. Cut it into diamond shaped or square shaped slices.
12. Shallow fry or deep fry or pan fry in hot oil till crisp and browned.
13. Serve Kothimbir Vadi hot with green chutney or tomato sauce..

NOTES

you can steam in the pressure cooker also like you steam idlis or dhoklas.

BREAD PAKORA

PREP TIME : 10 MIN
COOK TIME : 20 MIN
TOTAL TIME : 30 MIN
SERVING SIZE : 4

AUTHOR:DASSANA

RECIPE TYPE: BREAKFAST

CUISINE: INDIAN

SERVES: 4

INGREDIENTS 

• 4 to 5 slices of bread
• 1 cup besan/gram flour, about 185 gms
• ½ tsp ajwain/carom seeds
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp garam masala powder
• ½ tsp oil
• 2 pinches of baking soda
• ⅔ to ¾ cup water or as required
• salt as required
• oil for deep frying

INSTRUCTIONS

1. in a mixing bowl, take all the dry ingredients - 1 cup besan, ½ tsp ajwain, ½ tsp red chili powder, ¼ tsp garam masala powder and two pinches of baking soda.
2. add the wet ingredients - ½ tsp oil and water to make a medium thick batter. add water in parts and about ⅔ to ¾ cup water or as required.
3. whisk to a smooth batter without any lumps.
4. slice the bread slices in rectangles or triangles.
5. dip each slice in the batter and evenly coat it with the batter.
6. place the batter coated bread slice in medium hot oil for frying. also add a few more batter coated slices.
7. fry the pakoras on medium hot oil turning over a couple of times to ensure even cooking and browning.
8. fry the bread pakoras till crisp and golden.
9. remove with a slotten or perforated spoon and drain as much oil as possible.
10. place the fried bread pakoras on kitchen paper towels to drain excess oil.
11. sprinkle a bit of chaat masala on the bread pakoras. serve these bread pakoras hot with tomato ketchup or coriander chutney or sweet tamarind chutney.

Sweet Punjabi Lassi Recipe

PREP TIME :10 MIN
TOTAL TIME : 10 MIN

RECIPE TYPE: beverages

SERVES: 2 glasses

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2 cups chilled fresh curd/dahi or yogurt
• 1.5 to 2 cups chilled water or milk
• 10 to 12 tbsp sugar or add as per taste
• 1 tsp cardamom powder or 2 tsp rose water
• a few strands of saffron/kesar (optional)
• 6 to 8 ice cubes (optional)
• 1 to 2 tbsp chopped or sliced dry fruits (optional)

INSTRUCTIONS

1. in a mortar, take 8 to 10 cardamom pods and crush them. remove the husk and crush the seeds. crush to a fine powder.
2. in a bowl or pan, take 2 cups fresh chilled yogurt. i used homemade curd.
3. with a madani or blender or wired whisk just mix the curd till it become smooth.
4. the curd should be smooth before you add other ingredients to it.
5. add 10 to 12 tbsp sugar or as required.
6. then add 2 cups chilled water. you can also add 2 cups chilled milk, instead of water. the consistency of this lassi is neither thin nor thick. if you want a thick lassi, then add 1 to 1.5 cups water.
7. now churn the madani in the lassi mixture.
8. keep on churning till the sugar dissolves and you see a nice frothy layer on top. you can also use an immersion blender for the same. another way is to add everything in a blender jar and blend till smooth.
9. now add 1 tsp of the crushed cardamom powder and a few saffron strands. as a substitute for cardamom powder, you can also add 2 tsp of rose water. you can also skip all the flavoring ingredients, if you don't have any.
10. just mix with the madani again. add ice cubes and mix again.
11. pour lassi in tall glasses and serve. if you want, you can also top the lassi with 1 to 2 tbsp of malai (cream which collect on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan.
12. garnish lassi with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits. serve sweet punjabi lassi immediately.

NOTE : Sweet punjabi lassi flavored with cardamom powder and saffron.

AAM KA PANNA

PREP TIME :15 MIN
COOK TIME : 5 MIN
TOTAL TIME : 20 MIN 
SERVING SIZE: 4-5

AUTHOR: dassana

RECIPE TYPE: beverages

CUISINE: indian

SERVES: 1 bottle or 1 medium size bowl

 

INGREDIENTS

• 1 large or 2 medium sized raw mangoes
• 2-3 cardamoms, crushed or powdered
• 4-5 black pepper, crushed or powdered (optional)
• 2 tsp black salt
• powdered jaggery/sugar - double the amount of the mango pulp... add more for more sweetness

INSTRUCTIONS

1. rinse the raw mangoes in water.
2. steam the raw mangoes in pressure cooker for 3-4 whistles till they become completely soft and pulpy.
3. remove the peel and take out the mango pulp.
4. mix the cardamom powder, salt and jaggery to the mango pulp.
5. mix the ingredients or blend to make it smooth.
6. store aam ka panna in an air tight jar or bottle.
7. while serving aam ka panna, add 1 tbsp of the preserve to one glass of water.
8. stir and add ice cubes. serve aam ka panna cold.

NOTES

1. add more sugar or jaggery for a pronounced sweet taste.
2. you can also steam the mangoes or cook these in a pan. remember they have to become soft, so that the peel and the pulp comes out easily.

STUFFED DUM AALOO

PREP TIME : 30 MIN 

COOK TIME :25 MIN 

TOTAL TIME :55 MIN

RECIPE TYPE: main

CUISINE: PUNJABI

SERVES: 4

Ingredients

500gms.Potatoes
100gms ripe Tomatoes
3tsps.Coriander-Cumin Powder
2tsps.Red Chilli Powder
1tsp.Turmeric Powder
1tsp.Kashmiri Garam Masala
(See'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book)
1.5"Ginger Root
Salt to taste
2tbsps.Clarified Butter(Ghee)
1small bunch Fresh Coriander(Cilantro)Leaves
Wooden Tooth Picks
FILLING
100gms.Fresh Cottage Cheese(Paneer)
15sprigs Fresh Mint Leaves
2tsps.Chaat Masala(Everest or Shaan Brand)
1tsp.Red Chilli Powder
Salt to taste
1tsp.Asafoetida Powder(Hing)

Directions

PREPARATION
Finely mince the Ginger Root and Coriander Leaves. Set aside till needed.Puree the Tomatoes to a smooth blend..
Parboil the Potatoes and peel them.Slice a little piece off one end and carefully hollow the Potatoes out leaving a shell.Reserve the top slice.Puree the mash from the centers of Potatoes with little Water till smooth..
FILLING
Finely mince the Mint Sprigs.Crumble the Cottage Cheese and mix in the Chaat Masala,Salt to taste,finely chopped fresh Mint and the Red Chilli Powder well.
Stuff the hollowed Potato Shells with the Paneer Mixture and keeping the Potato slice on top,pierce with a toothpick to seal.
METHOD
Heat Ghee in a non-stick Wok and lower flame.Add and saute the finely minced Ginger Root and Cumin Seeds till crisp.Sprinkle in the Turmeric and the Asafoetida Powders. and saute for 30 seconds.Add the Tomato Puree and saute till Ghee shows at the edges of the Masala.Add the Coriander-Cumin Powder and saute for 1-2 minutes more till fragrant and aromatic.Add Red Chilli Powder and saute for 30 seconds more.
Add the mashed Potato Puree and Salt to taste and fry till well assimilated.
Gently add the Stuffed Potatoes,the Garam Masala Powder and 1.5cups of Water.Cover and simmer on low flame for 8-10 minutes till the Potatoes are cooked through and the gravy is thick.Garnish with finely chopped Coriander Leaves and serve hot with Indian Breads.

PUNJAB METHI CHOLE RECIPE

PREP TIME: 25 MIN
COOK TIME : 25 MIN 
TOTAL TIME : 25 MIN 

RECIPE TYPE: main

CUISINE: indian

SERVES: 4

 INGREDIENTS

for pressure cooking the chickpeas:

• 1.5 cups dried chole/chana or dried white chickpeas
• 4 to 5 cups water for pressure cooking the chickpeas
• black salt as required.

for onion paste:

• 1 large onion
• 4-5 garlic/lahsun
• 1 inch ginger/adrak

for tomato paste

• 2 medium sized tomatoes:
• 1 green chili
• 1 red chili

wholespices or garam masala:

• 1 or 2 inch cinnamon/dal chini
• 2 big cardamom/badi elaichi
• 2 small cardamom/chotti elaichi
• 2-3 cloves/lavang
• 1 bay leaf/indian tej patta

other ingredients:

• 2 cups methi leaves or fenugreek leaves
• ½ tsp turmeric powder/haldi
• ½ or 1 tsp red chili powder/lal mirch powder
• ½ or 1 tsp garam masala powder
• 1 tsp coriander powder/dhania powder
• 1 tsp fennel powder/saunf
• 1 tsp dry mango powder/amchur or as required
• a pinch of asafoetida/hing
• 3 or 4 tbsp oil
• 2 tbsp curd/dahi/yogurt (dairy or vegan)
• 1 or 1.5 cups water
• few coriander leaves for garnishing (optional)
• salt as required

INSTRUCTIONS

1. soak the chickpeas overnight in water.
2. next day pressure cook the chickpeas with water and black salt, till they are completely cooked.
3. make the onion paste with garlic and ginger.
4. and also make the tomato paste with green chili and red chili.
5. no need to add water when making these two pastes.
6. heat 3-4 tbsp oil in a pan.
7. add all the spices mentioned under the list whole spices. fry till the spices are fragrant.
8. then add the onion paste and fry till it gets browned.
9. this takes quite some time and you have to stir frequently, so that there is even browning and the paste does not get burnt.
10. add tomato paste and add yogurt.
11. add all turmeric, red chili, coriander, fennel, garam masala powder along with the asafoetida.
12. also add the methi leaves and stir and saute till the oil starts to leave the sides of the mixture.
13. add the cooked chickpeas/chole, water, salt and simmer till the gravy thickens slightly.
14. mash a few chole with the back of the spoon to slightly thicken the gravy.
15. lastly add mango powder (amchur) and stir. simmer for 1-2 minutes.
16. garnish methi chole with coriander leaves and serve methi chole hot with roti, naan, puri, bhatura or rice.

PANEER 65 recipe

PREP TIME : 25 MIN
COOK TIME : 30 MIN
TOTAL TIME :55 MIN

RECIPE TYPE: starter, snack

CUISINE: south indian, hyderabadi

SERVES: 2-3

 INGREDIENTS

for marination :

• 200 grams paneer/cottage cheese
• 3 tbsp rice flour
• 1 tbsp besan/gram flour
• 2 tbsp corn starch
• 1 tsp green chili paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• ½ tsp red chili powder or kashmiri red chili powder
• ¼ to ½ tsp garam masala powder
• ¼ tsp lime juice or add as required
• 4 tbsp water
• 5 tbsp oil for frying
• salt as required

for paneer 65 tempering:

• 3 tbsp chopped onions
• 2 to 3 green chilies, sliced diagonally
• ½ tsp chopped ginger/adrak
• ½ tsp chopped garlic/lahsun
• 6 to 7 curry leaves/kadi patta
• 1 to 2 dry red chilies
• ½ tsp mustard seeds (optional)
• ¼ tsp sugar or add as per taste (optional)
• 2 to 3 pinches of salt
• 2 tsp oil

INSTRUCTIONS

preparing the marination:

1. take 3 tbsp rice flour, 1 tbsp besan/gram flour and 2 tbsp corn starch in a mixing bowl. you can
2. also take corn meal or maize flour (makki ka atta) instead of corn starch.
3. add the following spices & herbs - 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. also add salt as required.
4. add 4 tbsp water. whisk to a smooth paste. you can also add a few drops of natural color. i used orange natural color extract.
5. add the paneer cubes.
6. gently mix the paneer cubes with the batter. cover and allow to marinate for about 15 to 20 minutes at room temperature.

shallow frying & preparing paneer 65:

1. heat 5 tbsp oil in a pan. the oil should be medium hot. coat the paneer cubes with the batter and add them to the hot oil. keep some space between the paneer cubes so that they don't stick.
2. once the base is done, flip and fry the other side. flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. remember not to over fry the paneer cubes as then they become dense.
3. drain the fried paneer cubes on kitchen paper towels to remove excess oil.
4. in the same pan, heat 2 tsp oil. add ½ tsp mustard seeds.
5. after the mustard seeds, crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. stir well.
6. then add 3 tbsp chopped onions. stir and saute the onions till they turn translucent.
7. add salt and ¼ tsp sugar. you can skip sugar if you want. i added a bit of sugar as then the paneer dish tastes good.
8. stir well. add the fried paneer cubes.
9. mix and toss the paneer cubes with the rest of the sauteed ingredients. check the taste and add more salt or green chilies if required. switch off the flame.
10. lastly add chopped coriander leaves. stir.
11. serve paneer 65 hot plain as as a starter or with some chapatis, naan or tandoori rotis.

gobi ke danthal sabzi recipe

PREP TIME : 15 Min 

COOK TIME : 15 MIn

TOTAL TIME : 30 Min

RECIPE TYPE: main

CUISINE: punjabi, north indian

SERVES:  2-3                                                                                     

INGREDIENTS

• stalks and leaves from 1 large cauliflower/gobi
• 1 medium onion, finely chopped - about 1.25 heaped cup of chopped onion
• ¾ inch ginger/adrak, finely chopped
• 2 to 3 garlic cloves/lahsun, crushed
• 1 green chili, chopped or ½ tsp kashmiri red chili powder or deghi mirch
• ¼ tsp turmeric powder/haldi
• a generous pinch of asafoetida/hing
• ¼ tsp garam masala
• ½ to 1 tsp dry mango powder/amchur, add as per your taste
• 2 to 3 tbsp water
• 2 tbsp mustard oil/sarson ka tel
• salt as required

INSTRUCTIONS

1. remove the leaves from the cauliflower stalks. rinse the stalks thoroughly to remove the mud particles. keep them soaked in hot water for about 5 mins.
2. peel of the hard or tough outer layer from the stalks then slice them to one inch pieces. you can also chop them in cubes.
3. rinse the leaves well and chop them finely.
4. heat oil in a small pressure cooker or a pressure pan.
5. add garlic and ginger. stir and saute till their raw aroma goes away.
6. then add the onions and saute till translucent.
7. now add the turmeric powder, green chilies, asafoetida/hing.
8. stir and add the chopped stalks and leaves.
9. add salt and saute for 2 to 3 minutes. lastly add 2 to 3 tbsp water.
10. cover and pressure cook for 2 to 3 whistles. *check notes if not using a pressure cooker
11. pressure cook for more 1 or 2 whistle.
12. once the pressure settles down on its own remove the lid of the cooker.
13. if there is moisture or any water in the cooker, then simmer till all the water evaporates.
14. add garam masala and ½ tsp dry mango powder/amchur. stir well.
15. check the taste and add ¼ to ½ tsp more of dry mango powder as per your taste.
16. serve gobi danthal sabzi with rotis or phulkas.

NOTES

if making this dish in a pan, then you will have to add some more water than what is mentioned in the recipe. cover the pan tightly and allow the cauliflower stalks to cook till tender. in case the water dries up, then add some more, if the stalks have not cooked through. 

                                                                                                                       

Channa Madra Recipe

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 6 servings


Ingredients:
3 cups chickpeas, soaked overnight and boiled (or use canned chickpeas)
Asafoetida (hing), a pinch
2-3 cloves (laung)
1 stick cinnamon (dalchini)
2 pieces of black cardamom (moti elaichi)
1 tsp cumin seeds (jeera)
2 tsp. coriander powder
1 tsp turmeric powder (haldi)
2 cups yogurt ( beaten till smooth)
2-3 tbsp ghee ( clarified butter)
Rice Mixture
¼ cup raw white rice
1 cup water
1-2 pods of green cardamom
• Soak  ¼ cup rice in 1 cup of water and cardamom.
• Grind this mixture and set aside.
METHOD:
• Heat 2 tbsp. mustard oil to smoking point on medium heat.
• Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.
• Add 1 tsp. whole cumin seeds.
• Stir for 30 seconds and add the coriander powder and turmeric powder.
• Stir for 30 seconds (do not let it burn or blacken.)
• Add the chickpeas and stir well.
• Add the yogurt to pot and keep stirring continuously.
• Do not stop stirring or the yogurt will curdle. (Even if it curdles slightly don’t worry as the gravy will even out as the dish thickens eventually)
• Stir continuously on medium heat for about 10 minutes.
• When it comes to a boil add the ground rice/water mixture.
• Stir the mixture very frequently and let it cook for about 20 minutes.
• Add 2 – 3 tbsp. of ghee (clarified butter)
• Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.
• Add salt to taste and serve hot with white rice.

Almond Roll Recipe

Almond Roll Recipe
Preparation Time	15 Minutes
Cooking Time	50 Minutes
Difficulty	Average
Recipe Type	Veg.

Ingredients:

• Filling:
• 1 kg Almond Kernels (thickly grated)
• 4-5 tbsp Sugar
• 5 tbsp Hard Tack (finely grated Rusk)
• 1 Nutmeg (grated)
  
  Syrup:
• 1 kg Sugar
• 3 glasses Water
• Peel of 1 Lemon
• Juice of 1 Lemon
• A pinch of Vanilla Powder
  
  Dough:
• 2 glasses Water
• 2 cups Oil
• Flour (as required)
• A pinch of Salt

How to make Almond Roll:

• Mix the ingredients for the dough and knead well to make elastic dough.
• Roll out the dough into a thin filo sheet.
• Mix all ingredients to make the filling.
• Spread the filling over the filo sheet and roll it into a cylinder, ensuring that the filling is in the center.
• Cut the cylinder into even pieces and pour heated oil on each.
• Bake at 350 degrees F until golden in color.
• Prepare the syrup by mixing all syrup materials.
• Remove the baked sweets from oven and pour the cold syrup over them.

Kurkuri Bhindi

Preparation time: 15 minutes
Cooking time: 20 minutes
Recipe will serve 4.                                                                                                                                              Ingredients:

• Approx. 1/2 pound okra (bhindi)
• 1 teaspoon salt
• 1/2 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon red chili flakes
• 1/2 teaspoon mango powder (amchoor)
• 1/4 teaspoon turmeric (haldi)
• 2 tablespoons besan (gram flour) available in Indian grocery stores
• 1 tablespoon rice flour

Oil to fry
Method

1. Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
2. Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
3. Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
4. Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
5. Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
6. Kurkuri bhindi, crispy okra is ready to be served                                                                               .I enjoy these kurkuri bhindi especially with mixed dal and rice                                                     
   .Kurkuri bhindi can also be served as a snack, or appetizer.

Coconut milk veg biryani recipe

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

 

INGREDIENTS 

• Basmati rice - 1 cup
• Thick Coconut milk + water - 1 + 0.75 cups ( I used 2 cups equal measure)
• Cooking oil + Ghee - 1 tbsp + 2 tbsp
• Bay leaf - 1 no
• Jhapatri - 1 no (optional)
• Big onion - 1 no
• Mixed vegetables - 1/2 cup ( Carrot-1,Beans-5 nos,Potato-1 no.Peas-handful)
• Mint & coriander leaves - 2 tbsp ( finely chopped)
• Lemon juice - 1/2 tsp

To grind

• Cashew nuts – 5 nos
• Green chillies - 4 nos
• Cinnamon - 1 inch piece
• Cloves - 3 nos
• Cardamom - 2 nos
• Star anise - 1 no
• Fennel seeds - 1/2 tsp
• Ginger - 1 inch piece
• Garlic cloves - 5 nos
• Kalpasi/Black stone flower - 1 no
• Water - as needed

METHOD

• Wash and soak the basmati rice adding 1.5 cups of water for 1 hour.Grind 1 cup of grated coconut adding 1 cup of warm water and take thick milk.Keep it aside.
• Wash and chop the vegetables & set aside.
• Take all the ingredients given under “ To grind” and grind them coarsely without adding water.Then add little water & make a smooth paste.Set aside.
• Heat oil+ghee in a pressure cooker. Saute bayleaf & Jhapatri.Then add the ground paste & finely chopped mint,coriander leaves.Saute well till raw smell vanishes off.
• Now add the chopped vegetables,mix well.Add the required salt,soaked rice along with water and coconut milk.Lastly add lemon juice in water & check for taste.Add salt if needed.Add slitted green chillies if u feel,spice is less.
• Cook in low flame for one whistle.It takes 10 minutes.After the steam is released,fluff the rice with fork & serve it hot with raita.

No Bake Blueberry Cheesecake Recipe

Prep time: 30 min

Cook time: 5 min

Yield: 8

Main Ingredients: blueberries cream cheese

Ingredients

• For the base:
• Britannia Marie biscuits -180 gms (or digestive biscuits)
• Butter - 5 1/2 tbsps, melted
• For cheese cake layer:
• Hot water - 3/4 cup
• Agar agar - 2 tbsps strands or 1 tsp agar agar powder
• Cream cheese - 1 cup/225 gms, room temperature (I used Philadelphia brand)
• Whipping cream - 1/2 cup/120 ml
• Powdered Sugar - 1/2 cup
• Blueberry preserve - 1 cup
• Vanilla extract - 1/4 tsp

  Method

  1. Grease a 8" springform pan or a round cake pan with a removable bottom.
  2. Crush the biscuits using a rolling pin to a fine crumb consistency powder. Add the melted butter, mix well and add this mixture to the greased pan. Press to the bottom to form a uniform thin layer. Refrigerate to set (approx 30 to 40 mts) while you prepare rest of the recipe.
  3. Mix the agar agar strands in 3/4 cup of warm water and set aside for 15 mts. Place the agar agar mixture over a pan of simmering water and keep mixing till it is fully dissolved. Allow to cool a bit.
  4. Warm the blueberry preserve slightly and add the warm and melted agar agar mixture into it and mix well. Set aside for a mt.
  5. To prepare the cheesecake, place the cream cheese, powdered sugar and vanilla extract in a stainless steel bowl. Using an electric mixer, beat together till it forms a smooth mixture, approx 2 mts.
  6. Add HALF of the blueberry-agar agar mixture to the cream cheese mixture and mix well till fully incorporated, approx 30 secs.
  7. In a separate bowl, whip the whipping cream till peaks form and fold it gently in two batches into the cream cheese mixture. Do not over mix.
  8. Remove the springform pan from the fridge and pour the prepared cream cheese mixture all over the biscuit base and smooth the top. Cover with cling film wrap and refrigerate for 2 1/2 hours or till almost set.
  9. After two hours, place the bowl containing remaining half of blueberry-agar agar mixture (which would have become solid) over a pan of simmering water and keep mixing till it is fully dissolved and becomes a liquid. Turn off flame, remove the pan from the simmering water and cool for 2 mts.
  10. Remove the springform pan from the fridge, remove the cling film wrap and pour the blueberry glaze evenly all over the set cream cheese layer. Cover with cling film again and refrigerate for another 2 to 3 hours or till serving time.

  Tips

  • You can set the cheesecake in individual glasses too. In that case, set the biscuit layer in the glass and refrigerate while you prepare rest of the recipe.
  • If using hung curd/yogurt (instead of cream cheese), add 1/2 cup of freshly made crumbly paneer and blend to a smooth paste.
  • You can substitute the agar agar with gelatin. If using gelatin, use 1 tbsp.
  • To prepare gelatin, place the gelatin in a bowl with 1/4 cup cold water. Keep aside for a few minutes to allow it to bloom (the gelatin absorbs the water). Add 1/4 cup of warm water to it and place the bowl over very low flame and stir till the gelatin dissolves. It should not boil. Turn off heat and cool.
  • The original recipe called for digestive biscuits which I substituted with Britannia Marie biscuits.