Lemon Cheesecake

Serves 8

Ingredients:

1 cup sweet biscuit crumbs (crushed Marie Biscuits would do)

½ cup butter, melted

2 * 250g Philadelphia Cream Cheese, softened at room temperature

2 teaspoons gelatin, dissolved in ¼ cup boiling water

1 * 400g can sweetened condensed milk

½ cup lemon juice

2 tablespoons grated lemon rind

Method:

1. Mix biscuit crumbs with melted butter and press into base of a 20cm pan and chill.
2. Using an electric beater, beat the cream cheese until smooth and mix in the gelatin, condensed milk, lemon juice and rind.
3. Pour the mixture onto crumb base and place in the fridge for around 2-3 hours or keep it overnight.
4. You can top the dessert with some canned or fresh fruits and then serve.  

Golden Fried Baby Corn (Baby corn Pakodas)

 Ingredients:

100 gm baby corn-husked a plastic/paper bag-with 1 tbsp flour and ¼ tsp black pepper

Batter

¼ cup flour

½ tsp garlic paste

½ tsp ginger paste

¼ tsp salt or to taste

1 egg-separated

Oil for deep frying

Method: Put the corn into the bag. Shake to coat well.

Batter: Mix flour, salt and egg yolk and blend to a thick batter adding water, if need be. Heat oil for frying and whip the egg whites to stiff peaks and fold into the butter.

(This has to be done just before frying so that the egg whites do not settle down).

When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil.

Tun over and lower heat and let fry to golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.

 

Mango Mousse

Ingredients:

2 cups mango pulp-sieved

1 cup cream –chilled

1/8 tsp cinnamon powder

1 tbsp gelatin

2 tbsp lemon juice

¾ cup sugar

½ cup water at room temperature

4-6 short, transparent glasses to set the mousse

Mango slices to garnish

Method:

Put mango pulp, cinnamon and ½ cup sugar into the small pan.

Sprinkle the gelatin over the ½ cup water and let it soak.

Heat mango mixture over low heat, stirring all the time, till warm.

When warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.

Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool.

Beat the cream and the remaindered sugar till it holds shape.

Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango.

Garnish with mango slices, chill and serve