Mango Cheese Cake - Instant Pot version

Ingredients:

Crust:  

     Graham cracker/Vanilla biscuits       --   9-10 rectangle sheet / 15 vanilla biscuits
     Dark brown sugar                                --   1 tbsp
     Unsalted butter                                     --   2½ tbsp

Cheesecake filling: 
     Cream cheese softened                       --   1 lb; 2 bars of Philadelphia cream cheese
     White sugar                                           --   ½ cup
     Mango pulp                                            --   ½ cup
     All purpose flour                                  --   2 tsp
     Eggs                                                        --   2 large whole and 1 large yolk

Preparation of the cheese cake:

Grind the crackers/vanilla biscuits into a fine powder. Add the brown sugar. Add the melted(and cooled) butter to the same and mix it well with the hand. Mixing the butter in the blender doesn't work for me as it gets stuck. But you can give a try.

           

Prepare a 7 inch springform pan. Slightly butter the bottom and the edges, evenly. Line the bottom with a sheet of parchment paper. 

Spread the mixture on the bottom of the pan evenly and press down hard, using the back of the spoon. Freeze for 20 - 25 minutes.      

Prepare the instant pot and the cheese cake filling while the base freezes.  

Add the softened cream cheese, sugar, flour and mango pulp to the mixer. I used a stand mixer. Mix until the ingredients are just combined well, approximately less than a minute on medium speed. Make sure not to over mix. 

Add the eggs one at a time and mix for 10-15 seconds, before adding the next one. Again make sure not to over mix. 

It should be a thick flowing consistency and all ingredients well combined with no lumps. 

Pour this to the prepared pan. Tap the pan gently on the counter to burst any air bubbles.

            Add few drops of mango pulp on the top and gently poke it to decorate - purely optional.

Cover the pan with a paper towel and then use a foil on top of the paper towel and crimp the sides of the foil onto the pan. This helps to make sure that the paper towel is held in place. The paper towel helps to absorb any moisture while the cake is being cooked. - My paper towel slightly got drooped down and you can see the imprint on the cake.

To prepare the instant pot - Add one cup water to the instant pot and insert the steamer into it.   

Carefully place the covered pan on the steamer. Close the pot with the lid and set the pressure release to sealing. Select the pressure cook option and cook for 37 minutes on high pressure.  

Let the pressure release naturally. Once done, open the lid, carefully pull out the pan and remove the paper towel / foil cover. Carefully use another paper towel to dab any excess moisture. Let it cool on the counter for another 1 hour. The center might look a bit wiggly and thats perfectly alright. It gets set as the cake cools. 

To remove the cake from the pan, use a butter knife or a cake spatula to run through the edges of the cake. Carefully remove the lock and lift it off. 

Refrigerate for 6-8 hours. It is easy to remove the bottom, once it is cooled. Slide a cake knife carefully under the parchment paper and slide it onto a cake pan. 

          Slice and Enjoy !!!

  

Recipe Courtesy: Ministry of Curry

Vattayappam

Ingredients( 8 inch round):

           Rice Flour - 1 cup
           Yeast         - 3/4 tsp
           Luke warm water - 1/4 cup
           Sugar        -  1 tsp + 1/2 cup
           Grated coconut - 1 cup
           Egg Whites - 1 large
           Ghee - 1 tsp
            Salt - as required

Preparation: 

Add the yeast and 1 tsp sugar to luke warm water and set aside to bloom. Meanwhile, grind the coconut with little water to a smooth paste. Mix this with the rice flour and sugar.

Once the yeast is ready, add that as well to the mixture and set it aside for 3-4 hours. Add more water if needed. The batter consistency should be similar to dosa batter.

Beat the egg whites stiff and fold them into the batter. Add salt.

Grease the pan with ghee and add the batter to it. Steam cook for 25 minutes on medium flame.

Recipe Courtesy: Ria

Idly Bajji

Ingredients:

Idly                                          --    8 - 10 

Besan flour                             --   1 cup

Rice Flour                               --   ½ cup

Red chilly powder                 --   1 ½ tsp

Black Pepper Powder           --   ½ tsp

Asafoetida                              --   ¼ tsp

Oil                                           --    to deep fry

Salt                                          --    to taste

Water                                      --    as required

Preparation of the Bajji:

Mix the besan, rice flour, pepper, chilli powder, baking soda and salt. Add water little by little to form a batter similar to the dosa batter consistency.

Slice the idly into four.

Heat oil in a pan for frying. Dip the idly pieces in the batter; let the pieces be well coated with the batter and deep fry until they turn brown and crispy.

Serve hot with ketchup or any chutney.