Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Normally I don't indulge in sweets and desserts but I couldn't resist this recipe that I found in the early summer edition of Food and Drink. It was also an opportunity to try out my homemade graham crackers as a base for the cake. There is a relatively small amount of sugar in this cake, but it is rich, so you will want to share with your friends and family, as I did.

Ricotta and Goat Cheese Cheesecake with Mixed Berries and Balsamic Vinegar

Recipe by Lisa Turner Adapted from Food & Drink Published on May 12, 2010 A gorgeous, rich and tangy smooth ricotta and goat cheese cheesecake topped with a tart and peppery field berry mixture — a winner at any table Print this recipe Base: 2 cups crushed graham crackers 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces Cheesecake: 1 1/2 cups ricotta cheese 2/3 cup soft goat cheese 2 teaspoons grated lemon rind 1/2 cup sugar 3 tablespoons unbleached all-purpose or spelt flour 3 large eggs 1 1/2 teaspoons vanilla pinch of sea salt Berry topping: 4 cups mixed berries ( halved strawberries, blueberries, blackberries or raspberries) 1 1/2 teaspoons of lemon juice 1/2 tablespoon of sugar 1/2 cup of balsamic vinegar 3/4 teaspoon fresh cracked black pepper Instructions: Put the crushed graham crackers in a large bowl and set aside. Melt the butter in a saucepan over medium-low heat for 10 to 12 minutes, stirring occasionally, until the butter begins to brown around the edges and smells nutty. Pour the butter into the bowl with the graham crumbs and stir well to combine. Let the mixture cool for a while and then transfer to a 9-inch springform pan, pressing the mixture down firmly and pushing up the side of the pan a bit (about 1 inch). Chill while you prepare the rest of the ingredients. Preheat an oven to 300°. Combine the ricotta, goat cheese and lemon rind in a large bowl. Beat with an electric hand mixture on medium speed for roughly 2 minutes until well combined and smooth. Reduce the mixture speed and add the sugar and flour, mixing until well combined. Add the eggs, 1 at a time, beating until each egg is incorporated into the mixture. Now stir in the vanilla and salt. Pour into the prepared crumb base and bake for 50 to 60 minutes or until set in the middle — check by inserting a cake tester or knife. Let cool for a bit and then chill in the fridge until the cake is set. Meanwhile, toss the berries together with the lemon juice and sugar in a large bowl and set aside. Put the vinegar and black pepper into a small pot and bring to a boil. Reduce the heat to medium and simmer until the mixture begins to thicken up and turns syrupy. Pour the syrup over the berries, stirring to combine. Spoon the berry mixture over the chilled cake. Remove the side of the pan, slice. and serve. Makes 6 to 8 servings

Other cheesecake recipes from Lisa's Kitchen:
Pumpkin Cheesecake
Blueberry Ricotta Cheesecake
Goat Cheese Cheesecake with Mixed Berries

On the top of the reading stack: The National Post

Audio Accompaniment: Discreet Music by Brian Eno

RAW MANGO RICE / MANGO RECIPES

I learnt this from my MIL.. I usually make this for my husband's lunch box. My mil adds roasted & ground fenugreek seeds powder which gives a nice taste & flavour for this rice..Soon i'll post my mom's easy mango rice..

Ingredients

• Raw mango – 2 cups ( grated) 
• Green chilly – 2 nos ( slit cut)
• Red chilly – 3-4 nos ( pinched into two)
• Methi seeds –3/4 tsp ( roast & powder)
• Turmeric powder – 1 tsp
• Hing – 1 tsp
• Salt – As required
• Cooking oil – 4 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal –2 tsp
• Curry leaves - a  sprig

For rice :
Basmati rice – 1/2 cup ( i used steamed rice with water & rice ratio of 2.5 : 1)
Water – 1 cup
Sesame oil – 1 tbsp

Method 

• Grate the mangoes and set aside.

•  In a kadai , dry roast the methi seeds till it turns brown and powder it.
• In the same kadai , add the cooking oil and splutter mustard seeds , urad dal , channa dal , green chillies , red chillies &  half of  hing , curry leaves..

• Then add the grated mango and turmeric powder & saute well till its cooked nicely.

• Add the remaining hing and methi seeds powder..Saute for sometime and switch off the flame.Take the paste and store it in an air tight container after it cools down.

• Pressure cook rice and water in 1:2 ratio . Remove and  allow it to cool.

Mix the rice and required mango paste topped with sesame oil.Check for salt ..
Enjoy with papad !!

Homemade Graham Crackers

This is a recipe I have been meaning to post since I started my blog. Typically, store-bought graham crackers are rather stale tasting and too crunchy, but the homemade version reminds one of shortbread. I prepared a batch of these in preparation for a mixed berry cheesecake recipe that caught my attention. Even those of my friends who were skeptical about graham crackers were surprised. Easy to make and just plain good on their own, but also a perfect alternative for recipes calling for graham cracker crumbs.

Homemade Graham Crackers

Recipe by Lisa Turner Published on May 9, 2010 Homemade graham crackers are easy to make and have a fresh “shortbread” flavor that the store-bought crackers can’t beat — they’re wonderfully soft and chewy right out of the oven too! Print this recipe Ingredients: 2 cups spelt or unbleached white flour 1/4 cup whole wheat flour 1/2 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon sea salt 1/2 cup unsalted butter, softened 1/4 cup sesame oil 1/4 cup water Instructions: Preheat an oven to 425°. Combine all of the ingredients in a large bowl and mix well to combine. Transfer the dough to an unsided cookie sheet or, alternately, the underside of a baking sheet. Flour a rolling pin and add a bit of flour to the dough, and roll out to desired thickness — about 1/2-inch. Add more flour as necessary to prevent sticking. Lightly score the crackers two inches apart with a paring knife. Prick with a fork in even lines. Bake for 8 to 10 minutes or until golden brown. Cool for a few minutes, and then cut on the scored lines. Crush up for your favorite graham cracker treat, or just enjoy them as is. Makes about 2 dozen crackers

Other treats from Lisa's Vegetarian Kitchen:
Peanut Butter and Blueberry Shortbread Bars
Jalapeno Cheddar Shortbread
Rosemary Parmesan Shortbread

On the top of the reading stack: Six Tales of the Jazz Age and Other Stories by Scott Fitzgerald

Audio accompaniment: Live from Mars by Ben Harper

Plagiarism

Once again, I have discovered that my posts have been shamefully copied without my permission on a website, pictures and text and all. I might have to change my rss feed as I am having difficulty figuring out how to change my current one. It is disgusting when you spend so much work documenting your time and someone just lifts it for nothing. Last night I was so upset, I considered deleting my blog and giving up this project that I have built up over the years.

Audio accompaniment: Ben Harper - Oppression

Mung Bean Paneer

Revisiting an old favorite of mine, via Lord Krishna's Cuisine by Yamuna Devi. As usual, I always change recipes and this time was no exception. Creamy mung beans with fried paneer is always an irresistible treat. This recipe is a particularly good one to serve to guests.


Do take the extra time to fry up fresh paneer cheese instead of buying the pre-fried cubes. My only regret is that I didn't make my own paneer cheese from scratch.


This is my submission to Susan's ever popular monthly event, My Legume Love Affair. This time the dear founder is the host.

Mung Bean Paneer

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 6, 2010 An old favorite, creamy sweet mung beans are cooked with tomatoes and spices and served with golden-brown pieces of paneer cheese Print this recipe Ingredients: 1 1/4 cups dried whole mung beans 3 1/4 cups water 1 1/2 teaspoons turmeric 3/4 teaspoon cayenne 1/2 teaspoon paprika 1/2 tablespoon brown sugar 1-inch piece fresh ginger, minced or grated 4 tablespoons ghee or oil and butter (2 tablespoons if using pre-fried paneer cheese) 8 to 12 ounces (200 - 300 grams) paneer cheese, cut into 1/2 inch cubes 1 1/2 teaspoons cumin seeds 1/2 teaspoon asafoetida 1 1/2 teaspoons garam masala 1 teaspoon ground coriander 1 teaspoon amchoor (dried mango) powder 2 tomatoes, diced 2 - 3 fresh green chilies, seeded and finely chopped 3 - 5 tablespoons plain yogurt or sour cream 1 - 2 teaspoons sea salt juice from 1 lemon 4 tablespoons fresh parsley or coriander, chopped Instructions: Rinse the mung beans and soak for 6 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse. Bring the 3 1/4 cups of water to a boil in a large saucepan. Add the turmeric, cayenne, paprika, sugar, ginger and 1 tablespoon of the ghee or oil and butter mixture. Add the beans, reduce the heat to low, and partially cover. Gently simmer for 50 to 60 minutes or until the beans are butter-soft but not mashed or broken. Remove from heat. Transfer 1 cup of the beans to a bowl and mash with a fork or potato masher. Return to the pan. Alternately, use a hand blender to mash a small portion of the beans in the pan. If using fresh un-pre-fried paneer, heat 4 tablespoons of the ghee or oil and butter mixture in a large saucepan or wok over medium heat. When hot, add the cheese cubes and stir-fry for about 5 to 10 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden, remove with a slotted spoon and drop them into the cooked beans. If using pre-fried paneer cheese cubes, add directly to the pan of cooked beans. Heat the remaining ghee or oil and butter mixture in a frying pan over medium heat. Toss in the cumin seeds and stir for a few minutes or until they turn brown. Add the asafoetida, amchoor powder, garam masala and coriander, and immediately add the tomatoes and fresh chilies. Cook for 8 to 10 minutes or until the tomatoes turn into a thick paste. Pour the tomato mixture into the beans, then add the yogurt or sour cream, lemon juice, salt, parsley, and gently mix./p> Serve hot or warm. Makes 6 servings

More mung bean recipes from Lisa's Vegetarian Kitchen:
Mung Bean and Vegetable Soup
Indian Sour Mung Bean Soup
Creamy Mung Dal Curry
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: The National Post

Audio Accompaniment: A Blessing Of Tears by Robert Fripp

KUMBAKONAM KADAPPA - TWO VERSIONS

My MIL have told about Kumbakonam kadappa many times but she had some doubts in the actual ingredients used in it .I got this recipe in AVAL VIKATAN  and i tried on the same day..It tasted good and it‘s a yummy combo for idli. I am sure u all would like this.. Do try and let me know.

Ingredients:
 1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Tomato – 2 nos
• Green chilly – 2 nos
• Ginger – garlic paste – 1 tbsp
• Biriyani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1/2 tsp
• Salt & water – As required
• Oil – 1 tbsp

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai , take a tbsp of oil and put the chopped onions and green chillies.
• Saute till onions turn golden brown .Then add ginger - garlic paste and tomato pieces.Saute well till tomato turns mushy .
• Add little water , salt , red chilly powder .. Let it boil for sometime.
• Finally add the cooked moong dal and potato.
• Allow it to boil for 5 mins.
• Temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..

KADAPPA VERSION - 2

In this version , kadappa will be white in color. Recently i got the recipe from my relative and tried.. it was exactly like the one i tasted in kumbakonam. The above said recipe is from a magazine which also tasted good but not the one we get in kumbakonam..

Ingredients:
1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Green chilly – 1 no
• Biryani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Salt & water – As required
• Oil – 1 tbsp

To grind

• Grated coconut - 1/4 cup
• Fennel seeds / soambu - 1 tsp
• Green chilly - 1 no

Coriander leaves - to garnish

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai ,  temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..now add the chopped onions and green chillies.
• Saute till onions turn golden brown .Add little water , salt ..cover cook for sometime .. In the mean time , grind the coconut mixture and add to the cooked onions. Stir well, add the mashed dal and potatoes. Mix it well. It will thicken immediately.Keep stirring and add little water if necessary..Check for salt..
• Allow it to boil for 5 mins.
• Garnish with coriander leaves and enjoy with idly !!

Portobello Mushroom Marinara Sauce

I've always wanted to make my own marinara sauce and when I recently found some quinoa pasta, I was inspired to come up with my own version. As tomatoes are rather pricey right now, I sort of cheated and used canned tomatoes instead of the fresh ones that I usually use. Easy to make and a good idea to serve with vegetables, your favorite pasta, tempeh, and of course northeast African millet patties and just plain good enough to eat by the spoonful. Your friends and family will thank you. There is really no comparison between store-bought sauces and homemade ones.

Portobello Mushroom Marinara Sauce

Recipe by Lisa Turner Cuisine: Italian Published on May 3, 2010 Simple, zesty and chunky homemade marinara sauce with big juicy pieces of tender meaty portobello mushrooms — great for serving over any kind of pasta Print this recipe Ingredients: 2 tablespoons olive oil 1 onion, finely chopped 14 oz (400 g) portobello mushrooms, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 28 oz (800 ml) can of crushed tomatoes 14 oz (400 ml) can of diced tomatoes 1 tablespoon balsamic vinegar 1 tablespoon fresh oregano (1 teaspoon dried) 1 tablespoon fresh basil, shredded or chopped (1 teaspoon dried) 1 teaspoon dried red pepper flakes 1/2 teaspoon cayenne 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 1 teaspoon sugar 1/2 cup black olives, pitted and chopped 1/2 cup soft goat cheese Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onion to the pan and stir for 5 minutes or until the onion starts browning at the edges. Add the mushrooms, garlic and jalapeños, and cook for another 5 minutes, raising the heat slightly. Add the tomatoes, balsamic vinegar, herbs and spices, salt and pepper and bring to boil. Reduce the heat slightly and simmer for 25 to 30 minutes with the lid slightly ajar, stirring often. Meanwhile, cook the pasta of your choice according to package directions and drain. Add the sugar and olives to the sauce and continue to simmer for another few minutes. Stir in the goat cheese or sprinkle over the pasta that you serve the sauce with. Makes 4 to 5 cups

More sauces you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Devil's Nightmare Pasta Sauce
Gingered Tomato Sauce
Hot Green Chili Sauce
Best Ever Mushroom Sauce
Homemade Pasta Sauce

On the top of the reading stack: Food and Drink

Audio Accompaniment: Evening Star by Robert Fripp and Brian Eno