Friday, 15 July 2016

Nutella Cheesecake

I have been making this cake since last 2 years and every time I make not a single crumb is left. It's a big hit in my Family, friends and my classmates. I get requests to make it again and again. 

I came across this recipe on one of Facebook's page and little research took me to homecookingadventures page where I got the detailed recipe. 

I adapted the recipe and am sharing it with you people. 

Photos don't do justice at all to this cake and hence I thought to put raw photos. 

This cake has two layers one of cream cheese and other of Nutella cream cheese. Last of Nutella ganache. 
I used digestive biscuits instead of Oreo biscuits 


Makes about 12-16 servings

250 g digestive biscuits 
6 tbsp (80 g) unsalted butter, melted

Cream Cheese Filling
35 oz (1 kg) cream cheese, room temperature
3/4 cup (175g) heavy cream + 2 tbsp, cold 
2/3 cup (190g) Nutella
1 cup (200g) sugar
1 tbsp cornstarch
2 tsp vanilla extract
4 eggs, room temperature
Nutella Topping
2/3 cup (190g) Nutella
1/3 cup (80g) heavy cream


Prepare the crust. Preheat oven to 350 F (180C). Crush the digestive biscuits using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
Reduce oven temperature to 300 F (150C).
Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch.
In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.
Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated. 
Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.
Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.
Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.

Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.

Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.

Thursday, 14 July 2016

Chicken Doodh Dulari - "Chicken in Milk Gravy"

I saw this recipe on one of the Pakistani News Channel and I knew I wanted to try it out instantly. Doodh Dulari is one of the sweet dishes but I was eager to know how the savoury version and that too of chicken turn out. Trust me when I say that nothing was left when I made it, all plates licked including cooking pan. 

The recipe is by Chef Zakir. I made few changes to the recipe. 

* Chicken leg piece (boneless) ½ kg
* Medium onion (chopped) 1
* Water 1 cup
* Green chili 3-4
* Danedar khoya as required
* Milk ¼ cup
* Garlic (chopped) 4-5 cloves
* Ginger (chopped) 1 medium piece
* Kewra 1 tbsp
* Tomato Paste 
* Tomato puree 1 tbsp
* Fresh cream 2 tbsp
* Ghee 3-4 tbsp
Paste ingredients
* Dry red chili 4-5
* Bay leaves 1
* Cloves 4-5
* Cardamom 2-3
* Water ¼ cup
* Cinnamon 2 medium pieces
* Mustard seeds 1 tsp
* Sesame 1 tsp
* Whole black pepper 1 tsp
* Khushkhash 1 tbsp
* Vinegar 1 tbsp
* Salt to taste

1. Cut the chicken into cubes. Now in a hot water soak 4-5 dry red chili, 1 bay leave and 1 tbsp khushkhash. Now in a juicer blender put 1 tsp mustard seeds, 1 tsp sesame, 1 tsp whole black pepper, 2 pieces of cinnamon, 2-3 cardamom, 1 tbsp vinegar, ¼ cup water, soaked red chili, bay leave and khushkhash, mix it well till it becomes a thick paste. 
2. Marinate the chicken with the paste. Now in a wok heat 3-4 tbsp ghee and put 4-5 chopped garlic, 1 piece chopped ginger and 1 chopped onion, fry them for 3-4 minutes. Then add the marinated chicken with 1 cup water, cover the lid and let it cook. 
3. After 10-12 minutes remove the lid and add 1 tbsp tomato puree, 3-4 green chili, 25 gm khoya, ¼ cup milk and 1 tbsp kewra and salt to taste, cook on high flame. When the ghee comes up the dish is ready to serve.
Serve with Naan, Tandoori Roti or Boiled Rice 

Important Notes:
a) If you don't have khushkhash available replace it with almonds