CHOCOLATE CHIP CHEESECAKE RECIPE

Ingredients:

For the Base: 

 2 cups Graham Cracker Crumbs (crushed)  ¼ cup Butter (melted)  1 tsp Vanilla Extract  ½ tsp Cinnamon Powder (Dalchini)  3 tbsp Cocoa  Nonstick Spray




For the Cheesecake Layer: 



  950 g Cream Cheese  1 cup Sugar  1 tsp Vanilla  ½ cup Sour Cream  4 Eggs  1½ cups mini Chocolate Chips




Method:
   

Preheat the oven to 300°F.

Take graham crackers, along with butter, cinnamon, vanilla extract and cocoa in a bowl and mix well. Spray nonstick spray in a springform pan and put in graham cracker crumb mixture. Press the mixture to make a base. Beat cream cheese with an electric beater in a large bowl, until creamy. Stir in sugar, vanilla extract and sour cream. Blend. Mix in eggs one by one. Beat after each addition. Add chocolate chips and mix well. Transfer the mixture to the pan. Bake in the preheated oven at 300°F for 75 minnutes, or until a toothpick inserted in the center comes out clean.

CHOCOLATE CREAM PIE

Ingredients:




 ¾ cup White Sugar  1/3 cup All Purpose Flour  2 cups Milk  30 gm unsweetened Chocolate (chopped)  Additional little Chocolate (grated)  3 Egg Yolks  2 tbsp Butter  1 tsp Vanilla Extract  19” Pie Shell (baked)




Method:

  

Take sugar with flour, milk, and chocolate in a saucepan and stir it continuously on medium flame until its     bubbling. Then cook it stirring constantly for 2 min.

	Put egg yolks with little chocolate mixture in a bowl and beat quickly to ignore the egg yolks from getting cooked.
	Add it to the remaining chocolate mixture and cook it for 90 sec. Then take it from heat and mix in butter with vanilla extract.
	Fill the pie shell with the mixture and refrigerate until it is well set.
	Add on grated chocolate and serve it.

Fruit pizza recipe

Ingredients:


 1 (18 oz) Sugar Cookie Dough (package refrigerated)  1 (8 oz) package Cream Cheese (softened)  1/3 cup Sugar  ½ tsp Vanilla Extract  4 cups fresh Fruits (sliced)  ¼ cup Orange Marmalade  1 tbsp Orange Juice




Method:

Preheat the oven to 375 degrees F.

	Slice the dough into 1/8-inch slices; line a (14-inch) pizza pan with slices and press to shape into a crust.
	Bake for 12 minutes until light brown. Let cool.
	Mix together cream cheese, sugar, and vanilla and spread over cookie crust. Arrange fruits over cream cheese mixture.
	Mix orange marmalade with orange juice and drizzle over fruits. Chill for 1 hour. Serve cool.

Corn Rolls

Ingredients:




 2 cup boiled Corn Seeds  ½ cup All-Purpose Flour  4 Green Chilies  3 tbsp Coriander Leaves (chopped)  Salt and Pepper (to taste)  ½ tsp Sugar  1 tbsp Lemon Juice  1/3 tsp Baking Soda  Bread Crumbs (to coat)  Ghee or Oil (for frying)

For Batter:



 ¼ cup Rice Flour  ¼ Gram Flour  ¼ tsp Baking Soda 

1.  Salt (to taste) 

 2 cups Water




Method:

Combine all the batter ingredients to obtain a thin batter. Keep aside.

	Grind corn seeds with green chilies, until smooth, adding little water.
	Transfer into a bowl and add flour, coriander leaves, baking soda, lemon juice, sugar, salt and pepper.
	Add some water and mix to make smooth dough.
	Divide into balls and shape into cylinders.
	Dip each roll into the batter and then roll into bread crumbs.
	Heat oil/ghee in a frying pan.
	Fry the corn rolls, until golden brown on all sides.
	Remove and transfer on tissue paper to absorb excess oil.
	Serve hot with your favorite sauce.

Aloo Bonda

Ingredients:


1/2 kg boiled potatoes
1/2 tsp lemon syrup
2 tsp oil for cooking and more to fry
1 cup bengalgram flour (besan)
1/2 tsp red chilli powder
Few curry leaves
Green chillies as per taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp mustard seeds
2 tbsp rice flour
Salt as per taste
Bit of asafoetida


Method:

Heat oil, add mustard. When it splutters, add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these.

Make a thick batter of bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Heat oil, dip the potato balls in the batter and deep fry till golden brown all over.

BANANA BALLS

Ingredients:




 ½ kg fully ripe Bananas  ½ cup Coconut  4 tbsp Sugar  ½ tsp Cardamom Powder  Few Cashew Nuts  Few Raisins  4 tbsp Maida  Corn Oil (for frying)  2 tbsp Ghee




Method:

	Place bananas in a pan and steam them. Remove and slice into round pieces.
	Heat ghee in a pan and add bananas, sugar, cardamom powder, coconut, cashew nuts, and raisins. Mix well and cook covered on low flame for 3 minutes.
	Remove from heat and mash the mixture finely.
	Shape into small round balls.
	Mix maida with little water in a bowl to make a smooth thin paste.
	Dip the banana balls into the maida mix.
	Heat oil in a frying pan and fry the balls until golden on all sides.
	Serve hot.

French Fries

Ingredients:


Potatoes
Salt to taste
2 tsp rice flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Oil to fry


Method:

Cut potatoes into long slices and soak in cold water for 1/2 hr. Drain out the water and wipe the potato slices with a clean cloth. Mix all other ingredients except oil.

Deep fry the potato pieces in hot oil till golden brown.

Serve with sauce or chat masala.

Samosa

Ingredients:


For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

4 big boiled potatoes
1/2 cup boiled peas
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp chat masala powder
1/2 tsp cumin seeds powder
1/2 tsp coriander seeds powder
Salt to taste
Few cashews
1/4 tsp lime juice
Finely chopped coriander leaves
1/2 tsp ginger paste
1/2 tsp cumin seeds


Method:

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Heat oil, add cumin seeds, dry masala powders, cashews, ginger paste, salt, potatoes and peas. Mix well and cook for 2 to 3 minutes. Add finely chopped coriander leaves and lime juice.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the potato peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.

Spring Roll

Ingredients:


1 cup steamed grated cabbage, carrot, capsicum, onions (optional)
1/2 tsp pepper
1/2 tsp red chilli sauce
A bit of ajinomoto(optional)
Salt to taste
Soya Sauce
Maida
Oil to fry


Method:

Make a soft dough of maida, 2 tsp oil,salt and little water. Keep covered for 1/2 hr.

Squeeze out all the water from the vegetables and add pepper, red chilli sauce, salt, ajinomoto and soya sauce to it. Mix well.

Make small balls of the maida mixture and roll out into thin chapatis. Keep the filling in between and roll it completely using little water to close the edges so that the filling doesn't come out.

Deep fry them in hot oil till golden brown. Cut into small pieces and serve with sauce.

Bread manchurian

Ingredients:


2-3 bread slices
4 tbsp all purpose flour (maida)
4 tbsp corn flour
4 tbsp gram flour
Salt to taste
1 tsp red chilli paste
1 tsp soya sauce
1/2 tsp green chilli sauce
1 onion cut lengthwise
1 capsicum cut lengthwise
Oil to fry
Finely chopped coriander leaves



Method:

Make a thick batter of cornflour, all purpose flour, gram flour, 1/2 tsp red chilli sauce and a bit of salt. Cut the bread into small pieces, dip in the batter and fry them in hot oil till golden brown. Drain out the excess oil using a tissue paper.

Heat 1 tsp oil, add onions and fry them for a minute. Add capsicum and fry it as well for another minute. Add soya sauce, red chilli sauce,green chilli sauce and a pinch of salt. Add the fried bread pieces and mix well to coat it with the sauce.

Garnish with coriander leaves and serve immediately.

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Raw banana chips

Ingredients:


2 Raw bananas
Salt to taste
1/2 tsp black pepper powder
Oil to fry




Method:

Peel the skin of the raw bananas and using the slicer for chips, slice the bananas directly into hot oil.

Add a little water to the salt and just before the raw bananas turn brown in colour, add a drop of the salted water to the oil. Once the sound settles down, transfer to a kitchen napkin and drain excess oil.

Add black pepper powder and mix well. Tasty banana chips ready

Pav Bhaji

Ingredients:

A packet of pav
1/4 kg boiled potatoes
2 tsp tomato puree
1/2 capsicum
2 tsp oil
3 tbsp butter
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder

1/2 tsp ginger paste
1 tsp pav bhaji masala powder
Salt to taste
Finely chopped coriander leaves to garnish
Butter to toast the pav

Method:

Heat oil, add cumin seeds. (I have not used onions, if you would like to - you should add it at this stage and saute till it turns pinkish in colour). Add the tomato paste, ginger paste, turmeric powder, red chilli powder, pav bhaji masala powder, salt and 1/4 cup water. Allow it to cook for five minutes.

Add finely chopped capsicum and mashed potatoes. Cook for two minutes, add butter and cook for another three minutes. Garnish with finely chopped coriander leaves.

Toast the pav on both sides using butter as per taste.

Serve pav and bhaji with a piece of lemon and finely chopped onions (optional).