Raspberry/Strawberry Cheesecake

Raspberry/Strawberry Cheesecake is a perfect dessert for all occasions. Sweeten up your holidays with this healthy mouth- watering delicious cheesecake.

Ingredients:
Crust:
1 stick butter unsalted
1 cup graham cracker crumbs
1 tablespoon sugar

Filling:
1 pound cream cheese, at room temperature
1 cup sugar
3 eggs
3 tablespoons sour cream
1 1/2 teaspoons pure vanilla extract
1 teaspoon finely grated orange/lemon zest

For the topping:
1 cup red jelly or jam, such as currant, raspberry, or strawberry or mixed fruit jam
1/3 stick butter
6-8 strawberries, fresh
8-10 raspberries, fresh

Preparation:
Preheat oven to 325 degrees F.
For the crust:
Melt butter in a pan in a microwave or on a flame on medium heat.
Add graham cracker crumbs along with sugar. Mix them together.
Take a baking dish and brush it with some oil or butter.
Press the crumb mixture evenly over the bottom of the pan covering the edges.
Bake until golden brown for 15 to 20 minutes in an oven. Let it cool.
The crust is ready for the filling.

Note: Store bought crust can also be used for quick recipe. Make sure you prebake it for 10 minutes at 325 degrees F.

Filling preparation:
In a mixer beat sugar and eggs at medium speed for 2-3 minutes.
Add cream cheese, vanilla essence, and sour cream. Mix all the ingredients at medium to high speed for 2-3 minutes.
Pour the mixture onto the set crust.
Sprinkle orange/lemon zest on the top.
Bake it for 30-35 minutes at 325 degrees F.
Remove from the oven when the top layer starts becoming light golden brown.
Allow it to cool.

Toppings:
Melt butter and mix jelly or jam into it. Mix it together until smooth paste.
Pour it over the cheesecake.
Arrange strawberries and raspberries along the edges.
Keep it in refrigerator for 3-4 hours or overnight until completely set.
Bring it to room temperature half hour before serving.
Serve it with chocolate ice cream or with fresh fruits.

Stuffed Shimla Mirch/Capsicums with Paneer

Stuffed Shimla Mirch/Capsicums (Green Bell Peppers) with Paneer

Ingredients:
4 medium size shimla mirch cut into two halves, de-seeded
2 cups shredded paneer
1 tablespoon oil
1/2 teaspoon cumin seeds
1 medium size onion, diced
1 medium size tomato, diced
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder (dhania)
1 teaspoon mango powder (amchur)
2 teaspoon garam masala, coarsely ground
Half cup coriander leaves, finely chopped
Salt to taste

Preparation:
Cut each capsicum into two halves. Remove all the seeds and make nice shells. Keep them aside.

Paneer Stuffing:
Heat oil in a pan, add cumin seeds. When cumin seeds begin to crackle add diced onions. Let the onions becomes translucent and add diced tomatoes. Stir fry for about a minute and add turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala, amchur, and salt. Mix all masalas by continuous stirring for 2-3 minutes. Add shredded paneer, and coriander leaves into the masala and mix well. Let it cool down and stuff the paneer mixture into each of the capsicum.

Paneer filled Capsicums ready to be stir fried:
Take oil in a pan and heat it. Put capsicums into the heated pan and cook them on a high to medium flame for 2-3 minutes each side. Turn the filled side of the peppers very carefully. Don’t overcook them (make sure the green color of the peppers remain intact). Serve hot.