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Monday, April 22, 2024

Vrat Wala Cheesecake


Cheesecake is a dessert typically made with soft fresh cheese (like cottage cheese, cream cheese, or ricotta), eggs, and sugar, often with a crust or base made from crushed cookies or digestive biscuits. In this recipe, I have used homemade unsalted. The filling combines paneer, hung curd, condensed milk, roasted makhana powder, saffron, milk, and cardamom powder, garnished with pistachios and rose petals.


**Cheesecake with Rajgira Base**


*For Cookies:*
- 2 cups Rajgira flour
- 1/2 cup powdered sugar
- 1 tsp Ilaichi powder (cardamom powder)
- 2 tbsp Ghee
- 1 tsp Araroot powder

For Base:-

- Rajgira biscuits
- 2 tbsp Homemade butter or as required 

For Filling:-

- 200g Paneer
- 1/2 cup Hung curd
- Condensed milk, to taste
- 1 cup Roasted makhana powder
- A pinch of saffron
- 1/2 cup milk
- 1 tsp Cardamom powder
- Pistachios and rose petals for garnishing

Recipe Procedure:-

1. Mix ghee and powdered sugar until soft.

2. Add Rajgira flour, powdered sugar, araroot, and cardamom powder. Knead into a soft dough, adding milk if needed.

3. Wrap the dough in clingfilm and chill in the fridge for 10 minutes.

4. Divide the dough into equal portions, make small balls, and place on a greased baking tray. Bake in a preheated oven at 160°C for 10 minutes.

5. While the cookies cool, prepare the filling by mixing paneer, hung curd, cardamom powder, roasted makhana powder and condensed milk.

6. Once the cookies cool, process them into crumbs using a food processor. Transfer to a mixing bowl, add melted butter and additional sugar as per your choice, Mix well.

7. Press the mixture into small serving bowls and chill in the fridge for 10 minutes.

8. Pour the filling mixture equally into the bowls.

9. Chill in the fridge.

10. Before serving, garnish with pistachios and rose petals.

  1. You can also garnish with chopped fresh fruits. 
  2. The recipe uses makhana powder in the topping mixture, but you can skip it.

Tuesday, February 27, 2024

Gajar Ka Paratha/ Carrot Paratha


Parathas are Indian flatbread made from whole wheat flour. Knead the  whole wheat flour with water, rest it for 10 minutes then divide the dough into equal portion which is then rolled and cooked with ghee or oil.

The rich and flaky paratha can be served with curries, pickles or curd.

Parathas can be of many types- plain, stuffed, tandoor, pan-fried and whatnot. There’s a world of vegetables out there that you can use as stuffing for your paratha.

Most common type of paratha, is stuffed with boiled and mashed potatoes mixed with spices.

Today I am sharing a very healthy and delicious paratha recipe which is Gajar/Carrot stuffed paratha.

In this recipe I have used red carrots which is easily available in winters.

Let's start 

Preparation Time:- 15 minutes 

Cooking Time:- 20 minutes 

Served:- 6 persons 

Author:-Hem Lata Srivastava 


For Dough:-

  1. Four cups wheat flour 
  2. 2tsp salt
  3. 2tsp carom seeds
  4. Water

For Filling:-

  1. Grated carrots 2 cups
  2. Salt to taste 
  3. Chopped green chili 2tsp
  4. Chopped coriander leaves 
  5. Amchoor powder 1tsp
  6. Red chilli powder (optional)
  7. Roasted cumin powder 1tsp
  8. Cumin seeds 1tsp
  9. Ghee 1tsp
  10. Ghee for frying 

Recipe procedur:- 

  1. Mix salt, ajwain in flour and knead the soft dough using water then keep aside. 
  2. Now healt 1tsp ghee in a pan add cumin and let them crackle. 
  3. Now add green chili and ginger saute and add grated carrots mix it well. 
  4. Add salt, red chilli powder, amchoor powder, cumin powder mix all the masala. 
  5. Roast the mixture until all the water evaporates. 
  6. Switch off the flame and cool the mixture. 
  7. Divide the dough into equal portions. 
  8. Take a ball dust some flour and roll it into a thick round shape, add 1 tbsp mixture in the centre, seal the dough from all the edges tightly and flatten it. 
  9. Now roll the paratha and  cook the paratha on a hot tava oven a medium heat. 
  10. Cook the paratha on both sides evenly and apply little oil.
  11. Serve hot with chutney or curd.