Tag: #simplyflavour

Sindhi Phote Bhugi Turi/Ridge Gourd in Cardamom

main meal

PHOTE BHUGI TURI/ CARDAMON TURIYA

Sometimes, a simple cooked subji is all that is needed to satisfy us.
Today was one of those days, when I was craving for my Indian food. As normally we have indonesian food for lunch.😊
Made turiya sabji as we sindhis make it.
Using only cardamom and shah jeeri for flavouring. Sprinkle a bit of black pepper powder on top. And relish it with a hot chappati.

250 gms chopped turiya.( after peeling)
1 small onion finely chopped.
1 tsp grated ginger
1/2 tsp shah jeera
1/2 tsp freshly ground elaichi powder.
Salt to taste.
Black pepper powder .
Corriander leaves

Heat 1 tbsp oil in a pan, add the chopped onion and cook till translucent.
Add the shah jeeri and elaichi powder.

Add the turiya and grated ginger.

Cook and mash with the back of spoon till it comes together.

Add salt to taste.

Sprinkle black pepper powder and corriander leaves.

Done.

Takes around 10 mins to make this small amount. Good for 2 people.

NO BAKE MANGO CHEESE CAKE.

dessert, Uncategorized
No bake mango cheese cake

No-Bake Mango Cheese Cake.

India finishes off with mango season, and our mango season starts. Here in Indonesia we get many types of mangoes, MANGGA HARUM MANIS,  which reads sweet fragrant, is a yellow mango with a dark green skin, this variety is as poplular as the alphonso mango in India, each mango can weigh upto 500 gms.
We also have a variety called MANGGA GEDONG, which is almost like our alphonso mango, taste and look wise.
In the making of this cheese cake , we have used MANGGA GEDONG. Do try it. Its super easy. And really delicious. You can watch the video here.

No-Bake Mango Cheesecake
Ingredients (15cm ring mold):

BISCUIT BASE:
– Biscuit 100gms
– Melted Butter 50 gms

Recipe:
BISCUIT BASE:
– Crush the Biscuits until fine
– Mix Melted Butter
– Flatten Tightly on a prepared dish + ring mold
– Freeze While you make the cheesecake filling

CHEESECAKE FILLING:
– Cream Cheese 250 gms
– Sugar 60gms
– Lemon Zest (half  Lemon)
– Lemon Juice (Half  Lemon)
– Mango Puree 200g
– Whipping Cream 150gms
– Gelatin 7gms + Water 40ml

CHEESECAKE FILLING:
– Mix Water + Gelatin to bloom in a small container
—-
– Mix Cream Cheese and Sugar until Smooth in a large bowl ( I used a spatula)
– Add lemon’ zest
– Add half a lemon’s worth of juice
– Add 200g of Mango Puree
– Mix Well
—-
– Whisk Whipping Cream until soft peaks
– Melt the gelatin over warm water
– Add the gelatin to the filling, mix well
– Fold in the whipped cream onto the filling
– Pour onto dish and ring mold
– Freeze ~30 Min

JELLY LAYER:
– Gelatin 5g + Water 30ml
– Water 100ml
– Mango Puree 200g
– Sugar 50g

JELLY LAYER:
– Mix Water + Gelatin to bloom in a small container
—
– Heat up: Water, 200g Mango Puree, Sugar
– Add bloomed gelatin, Mix well
– Pour onto dish and ring mold
– Chill Overnight

I decorated with dragon fruit, mango pieces and mint.

** recipe credits go to my son
—-
Use hot towel for easy separation of Ring mold and cheesecake!