Choco'range Cheesecake.

Because you don't live near a bakery doesn't mean you have to go without cheesecake says
Hedy Lamarr . Well in my case even if i was near a bakery i could not eat a cheesecake as i would not get a vegetarian one!, So the only option for me is to make one.
Well cheesecake was in my cook list since the past 10 years, ya!! u read right 10 years! A aunt of mine had made this yum strawberry cheesecake about 10 years back and i always thought id make it, somehow it never happened until the Daring Bakers challenged :)
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I always get hesitant when i have to use tofu as a egg substitute, i m worried about the tofu taste being dominant. So had to make sure i choose strong flavours to cut down tofu's taste.
I went a lil safe, by using the same choco-orange combo as i had done before. The crust was oreo's mixed with choco-almond digestive biscuits, made some candied orange Peel's for the orange flavour.
Trust me it just was heavenly. All my friends who got a bite worth size to taste , loved it!! I m sure to make it soon again but next time try the unbaked version.
I loveeeeeeeeeee cheesecake!!!!
I have to sincerely thank Noveleats for providing the recipe. Thanks a million for sharing such a lovely recipe with us. :)
I followed her recipe mostly, except for changing the flavours:)
Here;s my version of ..

CHOCO'RANGE CHEESECAKE.
200gms Silk Tofu
200gms Cream cheese (i used Philadelphia)
3/4th cup sugar
1/2 cup milk
2tsp vanilla essence
2tbs lemon juice
4-5 tbs candied orange peel's (chopped)
3tbs Cornstarch
1 Bar of milk chocolate
1 Bar of bitter chocolate
*Melt the chocolate on a double boiler and keep aside.

For the crust-
One pack oreo biscuits.
One pack Choco-almond digestive biscuits.
* You can use your choice of crust in accordance to your taste.

Preheat the oven to 350 F. Drain the tofu, Add the tofu, Cream cheese and blend till smooth. Then add rest of the ingredients except for Lemon juice, chocolate and orange peels.
Blend till smooth paste. Divide the mix into two parts. Add the melted chocolate in one and add the orange peels with lemon juice in the other mix.
Prepare the crust by crushing the biscuits and layering it on a greased cake tin. I used a regular rolling pin and a ziploc to crush my biscuits.
As far as the cake tin is concerned its always better to use a springform. I used a regular one as i dint have a springform.
The verdict to this tofu-cheese cake is DOUBLE thumb's-up!! As i read all the post;s i now feel i could have tried the water bath which i dint. Next time id know the difference if it actually makes it more creamier or not. Also one thing i really enjoyed was the pieces of candied orange zest bumping in with the vanilla -sour cheese flavour, it was some what like the classic meets the hip-hop!
One thing is for sure, Its sinful in every term!!

Mixed Marwadi Dal

Somehow i get a urge to cook something different everyday. Something which is not too fancy, can be packed for hubby;s lunch-box, Tasty and goes with the theme of a weekday lunch/dinner. He loves all kinds of dal's, and it gets so boring to make the same thing again n again. I keep craving for diff kind of lentil recipes.

This was the best time to bump into the Tried and Tested event which is hosted byAparna this month which is featuring Lisa's Kitchen.I visited Lisa's blog for the first time and was stunned seeing the variety of vegetarian food. Loved her collection!! Me being a vegetarian myself made it easy to choose a recipe from her blog to blog for.

I choose the Mixed Marwadi daal.. It tastes heavenly with hot roti;s splashed with ghee. I followed lisa;s recipe to the T. Here; the recipe http://foodandspice.blogspot.com/2008/04/marawadi-mixed-dal.html
Trust me its a must try!!

Mexican Stir-fry Rice

Its always fun to cook for kids, they seem to relish their food if it is of their taste and the smile that comes along with it is .. priceless!! All kids love diff colours in their food, My daughter is almost 2 years now and yet understands her taste completely.She lovessssss Rice in any form. SO wen i saw Trupti;s event which she is hosting this month, which is cooking for Kids and that too mainly using Rice i was sure to participate. Cooking for Kids event is a master mind of Sharmi of Neivedyam
SO here i made Mexican stir-fry rice using read kidney beans along with some veggies.

I love this recipe for the fact that it is quick to make, is enjoyed by all, healthy, and colourful too :)

1cup uncooked rice 1 cup white onions, sliced 2 crushed garlic cloves pinch of turmeric pwd 1 sliced green pepper 1 tomato, chopped 1 cup mixed boiled vegetables 1/4th cup boiled Red kidney beans Drop of Tabasco Oil Salt

Wash and soak rice for about an hour or more. Boil the rice and set aside.Heat oil in a pan and add Onion slices, saute till golden brown, add garlic and turmeric pwd, saute for a few more minutes. Set this mix aside and in the same pan saute the green pepper. for a min. Add the remaining mix vegetables, beans and the onion mix. Saute everything well enough until veggies are tender. Add salt and a drop of Tabasco. Add Ur boiled rice and mix well. Serve hot with curry or curd!! :)

Lasagna

The Daring Bakers!! TADAAAAAAAAAAAAA With a new majestic look! called The Daring Kitchen, I must say the whole team has done a wonderful job and is taken blogging as well as non blogging members to a whole new platform. Its just so wonderful to be a part of The Daring Bakers and The Daring Cooks, Oh yes Ivonne and Lisa have launched The Daring Cooks for passionate cooks :) So gather your cooking gear and get set for one astounding ride which will give daredevil challenges month after month :)
Now lets get to this months Daring Bakers Challenge.
Lasagna
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagna of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
The challenge is to Make your own spinach lasagna by rolling it with hand or using your machine.Then make your bechamel sauce and ragu sauce which is a meat sauce. Or make a sweet lasagna. Well i very predictably choose not to make the sweet one :) Yea being a cheese freak i had not much choice left.
Lately Ive been reading a bit about Italian food and happen to read this about Lasagna The etymology of the word lasagna is amusing. It starts with the Greek lasanon which means 'chamber pot'! The Romans borrow it as lasanum to humorously refer to a 'cooking pot'. Later, the Italian word lasagna (plural of lasagna) came to refer to a dish cooked in such a pot - flat sheets of pasta layered with minced meat and tomatoes topped with grated cheese. Soon, the word lasagna was applied to the pasta itself. Its always good to learn stuff about what your eat, little facts make it more fun to cook and eat as well. I Have made lasagna lots of times but never happened to make the pasta sheets at home. Well i feel its totally worth the effort because i could make out the difference in softness. The shelf pasta has a lil rubber like texture which i don't enjoy at times, Fresh pasta had this amazing soft and creamy taste. (The effort one puts in to hand roll these make the result much more sweeter than it is :) lol)
MY husband lovedddddddd it!! and that's what gave me my verdict to this months challenge!!AWESOME!
So here's the recipe,
Egg less Spinach Lasagna

1.5 cup semolina flour 1.5 cup plain flour
1.5 cup blanched chopped spinach Water as required Olive oil Salt
Mix the semolina, flour, spinach and salt and gradually add water and oil as required to make a nice pliable dough. Leave the dough for about half hour to rest, covered with a cloth in a warm place. Half hour should be the at least time i feel , more the better as it gets stiff enough to let it roll easily. I left it for 3 hours before rolling.
If you are making the pasta by hand, roll the dough out as thinly as possible. It sure takes a lot of effort but trust me u wont regret. Keep dusting some flour while u roll on both the sides so that the dough does not stick. Once done cut them into rectangular sheets. Here is also a detailed version on how to hand roll your pasta . Stretching and Thinning:If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagna, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagna pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.

( I know you have to let the sheets rest after rolling but i could not wait and so added them straight to the boil.)
Meanwhile Keep a wide pan filled with water to boil, add a teaspoon of oil as well as salt. Add the pasta to the boiling water, Fresh pasta does not take too long to cook, so its just a matter of minutes that your sheets will start floating up and that's how u know that your pasta is cooked. Drain the pasta and place into cold water to stop the cooking process. Spread them on paper towels to dry.

Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter 4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, 2&2/3 cups (approx 570ml) milk Salt and freshly ground pepper to taste
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt and pepper.
The challenge asked us to use Ragu which is a meat sauce, so i just made my simple
Herbed Tomato sauce.
1/2 chopped onion
1 can tomato sauce
1 tsp oregano 1/4 teaspoon dried basil
pinch salt
Saute onion in oil over medium low heat until tender. Add remaining ingredients; simmer for 15 to 20 minutes. Makes 1 cup of tomato sauce. I layered the lasagna with Grilled eggplant and cheese slices.

Cucumber curry

CUCUMBERS!! This is one Fruit that we have in abundance in japan. Enjoy eating it with dips, salads, and mainly love it eating it my way! I love it as a spicy curried veggie. I keep altering my recipe according to my moods. So will share with u the basic most recipe which is a extream combination of Cool cucumber with Red hot chilies. . Try and make it just at the time u want to eat, it tastes much better.

Also i m sending this recipe to AFAM ,A Fruit A Month, started by Maheshwari of Beyond the usual, and Neha of easyandtastyrecipes who's hosting this event for the month. This event ends on 2nd April so u will surely get a amazing roundup of this cool fruit with loads of options.

CUCUMBER CURRY

3-4 cucumbers cut in your desired shape
1tsp Mustard seeds
3-4 Whole dry red chillies
1/2 tsp asofedita
1/2 tsp Turmeric pwd
1tsp Sambhar masala
Few curry leaves
Salt
Oil
Heat oil in a pan and add mustard seeds, as they crackle add hing and curry leaves. As the aroma spreads, add the chopped cucumbers sand saute well. Add salt and turmeric pwd to it. Cover and cook for about 5 min. Add the sambhar masala and stir until masala coats evenly. Cook covered until the cucumbers are tender and aroma of sambhar masala spreads. (if the veggie starts sticking to the pan add little water to it.)

Serve hot with chapatis.:)

Crream of Mushroom Soup

Creamy, smooth, heavenly.... I simply adore the flavour of mushroom soup. During winters Soups are just so blissful. Loved the aroma spreading around of the house of butter sauteed mushrooms :) hmmm i know it sounds tempting. Well it sure is creamy but not fatty. I just did not have the heart to binge into cream, butter, cheese ...so made a nice low calorie soup.

It had a delicate flavour with a dash of spice of black pepper.

Lets get to the recipe:

One cup chopped button mushrooms

Half cup chopped white onion

1/4 cup chopped unpeeled potato

3-4 pods of crushed garlic

Dash of black pepper

Salt to taste

One cup low fat milk.

Water

One tsp butter

In a pressure cooker add mushrooms (leaving a few aside for garnishing), onions, potato, garlic and salt. Add enough water to cook the ingredients. Once cooked cool and blend them to a smooth paste.

In another pan heat some butter and saute the chopped mushrooms for about 2 minutes. Then add the blended veggies to it, Add milk and water. (Adjust your consistency) and let it boil for at least 15 min. Garnish with black pepper, parsley and a small glob of butter :)

Tuiles

The new year is here, wish u all a very Happy New Year. Cant believe that the year has passed, so much of hustle bustle this year. oh!! i mean last year. Well now i m in my country visiting family for 2 months and its all the more hectic with my little one. I thought that i would not participate for this month's as well as the Feb challenge but, somehow could not resist. Also i know i cannot participate in the Feb challenge and so dint want to skip Jan.

This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

The name 'tuile' is a french word meaning 'tile,' and when presented in rows are supposed to resemble the curved tiles on the tops of buildings. In their traditional form, a tuile is a flat cookie which has been set over a curved surface while freshly baked and allowed to cool, giving its characteristic curved-tile shape.

And a Nougat is actually a darker candy, made of caramel syrup and nuts. This is rolled into thin sheets and formed into cups or bowls to serve as a vessel for other candy or fruit.

Well this was another experience , not so difficult and time consuming like the last one. It was fun, I wanted to try the nut version as well as the Savoury ones, so i decided to use the Chocolate nut recipe for the sweet one and for the savoury ones, i altered Vegan yum yum's recipe a bit. I simply love her blog, her presentations are simply amazing.

My mom is a amazing cook so i got a lot of help from her to finish my challenge. My sister, cousin , brother.. love eating so i did have some handy Ginnie pigs to test my cooking skills on. :) Trust me they were glad to do it. But it was a lil disastrous and panachey for me, cuz firstly i was not in my cooking space and had to ask mom for each and everything as to where it was kept, then kids running around, etc etc in that havoc i forgot to measure my butter, while i just chopped it and kept aside to get it to room temp and in a rush mixed my flour to it, so basically it was all by eyeball after that. Once i put the tuiles in the oven the lights went off .. yes!! that too for 4 hours! so i was holding my head with terrible panic attack, and could do nothing by wait. Finally the lights came and i popped a batch of savoury tuiles. I decided to serve them with a dollop of cucumber curd dip topped with a olive, and some salad on the side. The sweet ones dint need much as i love the mingle of almond with chocolate. Its just the best combination ever according to me. My little hearts were topped with a dollop of whipped cream, a slice of fresh strawberry and a drop of apple jam! Trust me the combination tasted heavenly.

I tried capturing a few expressions of my family:)

Lets get to the recipe:

CHOCOLATE TUILES

Michel Roux’s Finest Desserts.

Makes 30 Preparation time: 15 minutes!

9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped

2/3 cup/75 gr slivered almonds, toasted and cooled

Temper the couverture, and stir in the toasted almonds. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.This has a nice crunch of toasted almonds to it. And a beautiful feel of creamy chocolate.

Here's the recipe for SAVOURY TUILES:

Source-Veganyumyum

1/2 Cup Butter/margarine, softened

2 Tbs Flax Egg*

1/4 tsp Salt

3/4 Cup All-Purpose Flour

1/2 tsp mixed herbs

1/2 tsp chili flakes

*Flax Egg 1 Tbs Flax Seed +1/4 Cup Water

Grind the flax seed to a powder in a spice grinder. Whisk with water and set aside. Use 2 Tbs of this mixture for the tuile cookies. Preheat oven to 375°F. Whip the butter till soft.Mix the herbs, flakes and salt with the butter and whisk them well. Add the flax eggs and Butter. Add the flour to this mix and knead it till soft, add little milk to this mix to make a paste like texture.

U can buy tuile moulds and templates or else just use a cardboard to cut ur own template.Put your template on a parchment paper and put a spoonful of your batter on it. spread it evenly using a spatula, remove the excess. Remove the template and put them for baking until golden brown.As soon as you remove them from the oven, shape them on a greased rolling pin. ( i wanted them to be flat so i did not put them on the rolling pin.)You can then serve them with desired dips, salads. I used cucumber dip and salad on the side.

It was a great challenge, i honestly enjoyed making these and will try diff variations soon.:)