No Bake Mango Cheesecake

Say Hello to Summer with this beautiful recipe….

No bake ❤
Mango ❤
Cheesecake ❤

perfect for your get togethers, BBQs or birthdays.

Ayesha’s Kitchen

Ingredients:

  • 500 gms cream cheese (softened at room temperature)
  • 1 package unflavoured gelatin (dissolved in 100 ml hot water)(cooled down)
  • 200 ml chillied whipping cream
  • 2 cups mango puree (recipe below)

FOR CRUST

  • 200 gms graham crackers (crushed)
  • 100 gms melted butter
  • ½ cup macadamias
  • ½ cup desiccated coconut
  • 2 tbspns brown sugar

MANGO PUREE

  • 4 Kensington Pride mangoes/ any mango of your choice, (peeled and cut into chunks)
  • 100 gms white chocolate (melted)
  • 1 cup castor sugar
  • 1 tbspn lemon juice

FOR DECORATION

  • 2 mangoes (sliced thinly)
  • 2 cups whipped cream (unsweetened)

Method:

  • In a food processor crush graham crackers & macadamias to crumbs and add sugar and desiccated coconut and mix. Add melted butter and mix more until it looks like wet sand. Spray the bottom of springform pan and press this mixture in the springform pan to make the crust of the cheesecake. Refrigerate until needed.
  • For mango puree put all the ingredients given above in the blender and mix well until its smooth.
  • In a deep mixing bowl, use the electric hand mixer to whip the cream cheese. When it is soft add cream and whip well. Now add mango puree and mix again and at the end mix in gelatine mixture as well. We put gelatine at the end so it mixes into the mixture uniformly.
  • Pour this mixture into the prepared base and refrigerate overnight or for 24 hours for good results.
  • When its set, run a knife thru the edges and take it out onto your serving plate. Decorate with some mango slices or chunks and some whipped cream. Serve.

 

Advertisements

Potato Salad

This recipe if for yummy, creamy, mustardy and oniony potato salad. The flavours added to this potato salad makes it comfortable with all kind of grilled meat/ BBQ or fried steaks or if you have an open salad bar for your guests, this is a great addition. Very simple and easy to follow recipe is below…..

Ayesha’s Kitchen

Ingredients:

  • 3 large potatoes (cut into big chunks)
  • Salt
  • Water

FOR DRESSING

  • 1 cup full cream sour cream
  • 2 tbspns mayonnaise
  • Some cracked black pepper
  • A pinch of chicken salt
  • A generous pinch of table salt
  • 2 green onions (green part chopped)
  • 1 tspn fresh chives (chopped)
  • A pinch of dill
  • ¼ tspn mustard powder
  • 1 tbspn mustard

Method:

  • Peel and cut potatoes into big chunks and put them in cold water with some salt. Boil until the potato is done but still in shape which is 98% done.
  • Drain the water and put the potatoes in colander to remove all the excess water and cool down.
  • In a mixing bowl combine all the ingredients for dressing and whisk.
  • Add potatoes and mix gently.
  • Refrigerate for 1 hours.
  • Serve with grilled meat or schnitzels.

Chicken Hot n Sour Soup

I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.

It ticks

1. Health
2. Taste
3. Nutrition

Very ideal for weight loss and keeps you full for longer.

so…..People on that side of the world! have a great winter 😀

Ayesha’s KItchen

Ingredients:

  • 1 chicken breast
  • 12 cups water
  • 2 carrots (julienne or chopped)
  • 2 cups cabbage finely sliced
  • 10 champignons (tin mushrooms) (optional)
  • ½ cup spring onion (green part) (chopped)
  • Salt to taste
  • 1 tspn Chinese salt (Ajinomoto)
  • 1 tbspn black pepper
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
  • 2 beaten eggs

Method:

  • Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
  • Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
  • Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
  • Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
  • Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
  • Serve hot.

Bong Paaye

Bong Paaye is a famous dish of Pakistan’s Punjab province. It is our Prime Minister, Mian Nawaz Sharif’s favourite breakfast as well and a very rich delicacy of Eid al Adha.

Ayesha’s Kitchen

Ingredients:

  • 1 kg cow hooves/ (burnt and scraped off) (washed)
  • 1 kg beef muscle
  • 1 onion sliced
  • 1 cup oil
  • 3 tbspns of ginger garlic paste
  • 250 gms whipped yogurt
  • 3 green chillies
  • Some chopped fresh coriander

SPICES

  • Salt to taste
  • 1 tbspn Kashmiri red chilli
  • 1 tbspn red chilli powder
  • 2 tbspns coriander seeds
  • 1 tspn carom seeds (ajwain)
  • 1 tspn nigella seeds (kalonji)
  • 1 tbspn cumin
  • 1 tbspn saunth powder (dry ginger powder)
  • 3 green cardamom
  • 3 cloves
  • 1 tspn peppercorns
  • 3 tbspns fried onions

Method:

  • For masala, pan roast cumin, nigella, coriander, peppercorns, cloves and cardamom for 2 minutes. Put all of it in spice grinder and make powder.
  • Take 10 -12 cups of water, add salt, ginger garlic paste, salt and hooves and boil for 4 hours. Add more water if needed. Now add beef pieces and cook covered for 4 more hours or until the beef is tender.
  • Heat oil in a separate pan and add all the spices in it. Add yogurt and mix well. Don’t let the spices burn. Add this mixture to paya and cook on low heat for further 30 minutes or until the oil comes to the surface.
  • Serve hot with Naan.

Makki ki Roti & Sarson da Saag

Makki ki roti and Sasron ka saag is one of the famous dishes of Punjab and it depicts the agricultural culture of this Province, famous both in Pakistan and India. The best thing about this dish is that it is not confined or related to only one time meal, you can serve it in breakfast, lunch, dinner, snacks or anytime 🙂 I didnt know how to make it first and I used to think it as a very difficult but love (for food) made it easy for me, so here is the recipe for you ….

Ayesha’s Kitchen

Ingredients:

  • 2 bunch of choy sum (Available in supermarkets or fruit and veg market easily, Australia wide) or saag (available at wyndham village fruit market in Melbourne)
  • 1 bunch spinach
  • 1 bunch fenugreek (available at fruit market)
  • 5- 10 small green chillies
  • 1 bunch fresh coriander
  • 4 cloves of garlic
  • Salt to taste
  • Red chilli powder to taste
  • 1 tbspn ginger and garlic paste
  • Some green chillies to garnish
  • 2 scoops Ghee
  • 1 scoop white butter (homemade, unsalted) to serve
  • 1 medium sized onion chopped
  • Water for boiling

Method:

  • Wash and clean and cut all the greens. Wash them in open and wide container under cold water to get rid of all the sand and soil and put in a colander to drain.
  • Boil 2 litres of water in a deep pot and add the greens, garlic cloves, salt and green chillies.
  • Cook covered for 20 minutes and drain the access water. Keep the boiled greens in the colander for 15 minutes to remove all the excess water and cool down.
  • Grind it in a food processor to coarse.
  • Now if you want to use it later, you can make 2 packets and freeze for up to 60 days.
  • Or if you want to cook it straight away, melt ghee is a cooking pot and fry chopped onion until its translucent. Add ginger and garlic paste and fry until it is golden brown. Add saag puree and cook until the water evaporates and ghee starts to separate.
  • Add chopped green chillies and take it out in a dish.

Ayesha’s Kitchen

FOR MAKKI ROTI

Ingredients:

  • 3 cups makki aata (I use Grewal brand which is easily available in Melbourne)
  • Some warm water to knead the dough
  • Ghee as per use

Method:

  • Take 3 cups of makki aata in a deep bowl and gradually knead it by adding little warm water at a time.
  • The texture will look like wet or kinetic sand, not like normal flour dough.
  • Knead it for 5 minutes and keep aside for 20 – 30 minutes at room temperature.
  • The best thing about this dough is it will not stick to your hands but still grease your hands a bit just to give it an even shape. Make 3 – 4 round balls of this dough.
  • Spread some aluminum foil on your kitchen bench top (flat surface) and make round roti or chapatti on it by using your palm and fingers.
  • The roti will not be even or flat as normal roti and it will break if you make it on hand, that’s why we are using aluminum foil.
  • Heat tawa or flat pan or griddle and very carefully put the roti along with the foil on the tawa with roti facing the tawa. Gently peel off the foil. Drizzle some ghee or oil on the sides of the roti so it does not stick to the pan. After 1 minute, very carefully turn the roti with flipping spoon and apply ghee on the other side.
  • When the roti is brown and cooked, serve hot with saag and white homemade butter.

 

Zesty Avocado Salad

My very own creation and the only salad I like 😀

Ideal for summer BBQs
Ideal for roast dinners
Ideal for light lunches
Ideal for weight watchers

It is not some ordinary boring salad. Very flavoursome and zesty, the combination of mint and lemon in dressing is outclass and the sweetness of grape tomatoes and subtlety of avocados make it fun and tempting to eat.

Ayesha’s Kitchen

Ingredients:

  • 2 avocados (cut in to medium cubes)
  • 1 medium red onion cut round
  • 1 continental cucumber cut into cubes or semis
  • Leaf lettuce (chopped up rough)
  • 250 gms grape tomatoes (cut in halves)

FOR DRESSING

  • 1 tspn lemon zest
  • 4 tbspns lemon juice
  • 1 tspn olive oil
  • Some cracked black pepper
  • Some table salt
  • Some fresh chopped up mint

Method:

  • Wash and cut all the vegetables. Put them in a bowl.
  • In a separate bowl, mix everything given for dressing and pour over the vegetables.
  • Mix and toss.
  • Serve.

Previous Older Entries