Classic Cheesecake

Ingredients

For the graham cracker crust

1 and 1/2 cups (180 grams) crushed graham cracker crumbs

5 tablespoons (70 grams) unsalted butter, melted

For the cheesecake filling

900 grams cream cheese softened to room temperature

1 cup (230 grams) cream, room temperature (you can also use sour cream)

1 cup (200 grams) granulated sugar

2 teaspoons pure vanilla extract

4 large eggs room temperature

3 tbsp corn flour

Directions

To make the graham cracker crust:

Preheat oven to 325°F (163°C).

Put the crushed graham crackers in a mixie and blend to crumbs. Add the melted butter and mix until all of the crumbs are moistened.

Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer with the back of a spoon. Bake at 325°F (163°C) for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.

To make the cheesecake filling:

Set a large pot of water to boil for the water bath before getting started with the filling.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then add the granulated sugar and pure vanilla extract and mix until well combined.

In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs and corn flour to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.

Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil.

Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.

Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.

Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60-65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off and remove and set the Cheesecake aside to cool for an hour.

Once cooled, cover tightly and transfer to the refrigerator to chill for 5-6 hours or overnight. Slice into pieces, serve, and enjoy!

Lamb Korma

Lamb Korma

Ingredients

1 Kg Lamb or mutton

4 red onions, sliced finely

1 tbsp Ginger garlic paste

¼ tsp turmeric powder

1 tsp red chilli powder

1 cup thick yogurt

¼ cup Ghee or oil

2 tbsp cream

a pinch of saffron

1 tbsp coriander seeds

10 black peppercorns

4 cloves

4 green cardamoms

1 mace

¼ tsp nutmeg powder

Salt to taste

2 – 2 ½ cups warm water

chopped coriander for garnishing

Directions

Add a pinch of saffron in 2 tbsp of water and leave it to infuse. Grind all the whole spices in a spice grinder and keep aside. In a pan add the sliced onions and fry them in ¼ cup of oil or ghee until it is completely brown and crisp. Tilt the pan to drain out the oil to one side and then take out the fried onions in a bowl. When the onions have cooled down, crush it with your fingers.

In the same oil, add ginger garlic paste and saute for few minutes in medium heat. Add the mutton pieces and fry for 2 to 3 minutes on high heat until all the moisture has dried up. Add half the fried onions and whisked yogurt and mix well. Put the lid on and let it cook on medium to high heat for 10 minutes. Remove the lid and stir fry the mutton till you see oil separating on the sides. Lower the heat and red chilli, nutmeg and turmeric powder. Add the ground spice powder and stir for a few seconds. Add ¼ cup of water and stir fry the masala with the mutton on medium heat for few minutes. Add 2 cups of warm water and salt to taste. Once the gravy comes to a boil, cover with a lid and reduce heat. Cook for 30 minutes. Check at intervals if water is needed and cook till the meat is tender. Add the remaining crushed browned onions and saffron water. Stir and check seasoning. Add cream and simmer for a few minutes till gravy has thickened. Turn off the heat and garnish with chopped coriander. Serve with parathas, naan or basmati rice.

Hummus

Hummus

“Hummus is a Mediterranean food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.”

Ingredients

2 cans chickpeas washed and drained

1 clove garlic

2-3 tbsp lemon juice

Salt to taste

2 tbsp Tahini paste

4 tbsp olive oil        

2-3 tablespoons of water

Directions

Reserve a few chick peas for garnishing. Blend the remaining chick peas, garlic and tahini paste in a blender with little water. Add salt and lemon juice as per taste. Remove the paste in a serving bowl. Pour the olive oil on top and garnish with whole chickpeas. Serve as an accompaniment with grilled meat and khabbus (Arabic bread). Hummus can also be used as a dip with tortilla chips or some carrot and celery sticks.