Bhindi gosht

Bhindi gosht

Ingredients

• Mutton ½ kg
• Onion 1 raw large grinded
• Ginger garlic 2 tsp
• Salt 1 ½ tsp
• Chili powder 2 ½ tsp
• Turmeric ¼ tsp
• Coriander powder 2 tsp
• Yogurt ½ cup
• All spice ½ tsp
• Oil ½ cup
• Lady fingers 125 gm fried

Method

• In a pan add oil, onion grinded, ginger garlic paste, salt, chili powder, coriander powder, turmeric and 1 cup water, with mutton, cover and cook till mutton half done, remove cover and fry mutton well for 10 minutes till oil comes on top, add in yogurt, fry well, add 1 ½ cup water for gravy, simmer on low flame when gravy thick, add fried lady fingers, cook for 5 minutes, lastly add all spice and remove.

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Red velvet cheese cake

Red velvet cheese cake

Ingredients for crust

• Chocolate sandwich cookies crumbs 2 cups
• Butter melted ½ cup

Ingredients for filling

• Coco powder 1 tbsp
• Hot water 2 tbsp
• Cream cheese 2 packets of 8 ounces each
• Cream 1 cup
• Lemon juice 2 tbsp
• Fine sugar 1 cup
• Eggs 3
• Egg yolk 2
• Liquid Red food color 1 ounce
• Vanilla essence 1 ½ tsp

Ingredients for truffle topping

• Milk chocolate 6 ounces
• Cooking chocolate 3 ounces
• Chopped unsalted butter ½ cup softened

Method for crust

• In a bowl combine 2 cups cookie crumb and ½ cup butter, press into bottom of cheese cake pan and freeze.

Method for filling

• Dissolve 1 tbsp coco powder in hot water and keep aside. Beat 2 packets of cream cheese, 1 cup cream, 1 cup sugar on medium speed until smooth for 3 minutes, add 3 whole eggs and 2 egg yolks 1 at a time, beating after each addition, mix in 1 ounce food color, 1 ½ tsp vanilla and dissolved coco, pour over frozen crust, bake in a pre heated oven until top is light brown and centre has a slight jiggle to it for 45 to 50 minutes, let cool in pan on wire rack for 2 hours, cover with plastic pack and refrigerate at least for 6 hours before topping, top each slice with spoon full of truffle topping.

Method for truffle topping

• In top of double boiler melt 6 ounce milk chocolate and 3 ounce cooking chocolate string until smooth, let cool in a bowl beat ½ cup butter and melted chocolate on medium speed about 3 minutes. Put in fridge for 10 minutes to firm the frosting, beat again till fluffy for 2 minutes. Place truffle topping in a pastry bag fitted with star nozzle, decorate as required. Serve chilled.

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