GOURMET DELIGHTS

Strawberry Cheesecake

Ingredients
For the crust
Crushed Marie biscuits: 6 tbsp.
Melted butter: 4 tbsp.

For the decoration
Fresh cream: 100 gm. (4 oz.)
Powdered sugar: 2 tbsp.

For the filling
Gelatine: 1 packet (11 gm.)
Fresh curd: ½ teacup
Powdered sugar: 2 tbsp.
Vanilla ice-cream: 1 family pack (1/2 liter)
Strawberries: a few slices

For the strawberry sauce
Strawberry sauce: 1 tsp.
Cornflour: 2 tsp.
Sugar: 7 tsp.
Lemon juice: 1 tsp.
Red colour: a few drops

Method
For the crust
Mix the biscuit and butter and press the mixture evenly into the bottom of a 7" or 8" diameter loose bottom tin. Place in the refrigerator until firm.

For the filling
Mix the gelatine in ¾ teacup of cold water and warm on a slow flame until it dissolves. Add the gelatine, curd and sugar to the vanilla ice-cream. Place the vessel over warm water and stir until it becomes a smooth mixture.

For the strawberry sauce
Mix the strawberry puree, cornflour, sugar and ¾ teacup of water. Put to boil and go on stirring until it becomes a thick sauce. Add the lemon juice and colouring. Chill.

Arrange a few sliced strawberries over the crust and pour the filling over it. Put to set in the refrigerator. Beat the cream and sugar until thick. Remove the set pie from the tin and put on serving plate. Pipe the cream with a star nozzle around the edges of the pie. Pour the sauce in the centre. Chill. Cut into slices and serve.

Stuffed Paneer Slices In Moghlai Gravy

Ingredients
Paneer: 400 gm.
Large tomatoes: 4
Chopped onion: 1
Turmeric powder: ¼ tsp.
Chilli powder: ½ tsp.
Sugar: 2 pinches.
Kasoori methi (dried fenugreek leaves): 1 tbsp.
Oil: 4 tbsp.
Salt: to taste

For the stuffing
Paneer: 100 gm.
Crushed cashewnuts: 1 tbsp.
Raisins: 1 tbsp.
Chopped coriander: 1 tbsp.
A pinch of sugar salt to taste.
To be ground into a ginger-garlic paste.
Cloves garlic: 4
Ginger: 12 mm. (1/2") piece
Cardamom powder: ¼ tsp.

For the garnish
A little fresh cream
Chopped coriander

Method
For the stuffing
Grate the paneer. Add the remaining ingredients and mix well.

Put the tomatoes in hot water for 10 minutes. Peel the skin and grate. Cut the paneer into equal sized flat pieces of approximately 25 mm. By 25 mm. Sandwich the paneer slices with the stuffing. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while. Add the tomatoes, kasuri methi and salt and fry again for a while. Put the paneer pieces back in the gravy on the tava and fry again for a while. Garnish with the cream and coriander.

Chinese Vegetables In Hot Garlic Sauce

Ingredients
Cauliflower pieces: 10 big
Sliced capsicum: 1
Baby corn (parboiled): 10
French beans (parboiled): 10
A pinch Ajinomoto powder
Finely chopped ginger: 2 tsp.
Finely chopped garlic: 2 tsp.
Finely chopped green chillies: 2 tsp.
Tomato puree: ½ teacup
Cornflour: 2 tsp.
Oil: 2 tbsp.
Salt to taste.

Method
Heat the oil in a wok on a high flame. Add the ginger, garlic and green chillies and stir-fry for few seconds. Add the vegetables and Ajinomoto and cook for a few minutes. Add the tomato puree. Mix the cornflour in ½ cup of water and add to the vegetables. Add the salt and cook for a few minutes. Your Chinese vegetable in hot garlic sauce is ready to eat.