Thursday, July 2, 2020

Mango Cheescake - Eggless and No Bake Version

Ever since the mango season has begun, I had a thought in my mind that I had to make this awesome flavored cheesecake. And today I am very excited to share this mango cheesecake with you all.  This easy no bake cheesecake is made without eggs and gelatin. Although, I say this cake is easy but still you need to spend your time to make the best cheesecake. If you follow the recipe stepwise, things can be really easy and you will also end up  saying that this cheesecake is one of the easiest cheesecake you have ever made.

The mango cheesecake has 3 components – Crust, Mango flavored cheese filling and Rosette for decoration.

Rosette gives elegant look to the cake. If you feel making rosettes can be time taking, you can simply decorate cake with mango glaze or mango jelly.

The delicious crust is made with readily available cookies or biscuits. When mixed with right amount of butter you get the  best crust as much similar to that of traditional shortcrust pastry.

Till now, you might have got idea how this no bake mango cheesecake will be. So do try this delicious cake to know the actual taste of the cake. Lastly I want to say, if you want that freshness and real sweetness of mangoes, always use fresh mangoes for this recipe. I have already shared mango mousse cake using eggless sponge cake on my blog. Do check it out

You can also look to my other mango recipes like mango icecream, aamras, mango and chocolate ganache cake and aambyache saasav(konkani style mango curry


For Crust

  • Digestive Biscuits - 18 biscuits
  • Melted butter 9salted or unsalted) – 3 tbsp
  • For Mango Cream Filling.
  • Hung curd – 2 cups
  • Cottage cheese or paneer – ½ cup
  • Mango puree – 1 cup
  • Powdered sugar – 1 cup
  • Agar agar  powder – 2 tsp (if using dried agar agar grass use about 10 gm)

Just in case if you do not want to decorate cake with mango slice rosettes. Simply you can follow below recipe of mango glaze for decoration

For the Mango Glaze:

  • Mango puree – ½ cup
  • Water – 2tbsp
  • Powdered sugar – 2tbsp
  • Lemon juice – 1tbsp
  • Add in all the ingredients in a saucepan and cook on the medium flame.
  • When the mixture comes to boil, lower the flame and cook for another 3 minutes.
  • Allow the mixture to cool down and then spread the glaze over the cheesecake using a spoon.
  • Then allow the glaze to set on cheesecake for 2 hours or till it completely sets.
  • Glazing on the cheesecake can be done only after the cheesecake is completely set.

For Rosettes.

  • Thinly sliced mango slices – as required.
  • Red cherries - few


  • Crush all the biscuits and put them into a mixer.
  • Grind it into a fine powder. Then add melted butter and pulse it for another 2 minutes.
  • Remove the mixture and put it into an 8 inch spring form pan.
  • Press the mixture evenly into the base of the pan and refrigerator it for half an hour or freeze it for 15 minutes.
  • Soak agar powder into ½ cup of water.  
  • Pulse the grated paneer to a smooth mixture .Take the mixture into a bowl.
  • Into a same mixer add in hung curd and powdered sugar. Pulse it to a smooth mixture. Take the thick curd mixture into the same bowl which has paneer mixture in it.
  • In a saucepan add agar powder and water mixture .Stir it on low heat until it melts completely. Do not allow this to boil.
  • After the agar mixture melts completely, pour the mixture into mango puree. Mix well so that agar agar mixture completely mixes into the mango puree.
  • Now slowly add the mango mixture into the hung curd and paneer mixture. Whisk the mixture using hand whisker.
  • Pour the cheese filling mixture over the prepared crust, spread it evenly with a spoon and chill in the refrigerator for about two hour.
  • After the mango cheesecake is completely set, slowly remove it from spring form pan and decorate the cake with  mango slices (rosettes) and red cherries.
  • If you do not want to decorate cake with rosettes, go ahead with mango glaze. It will also give nice touch to your cake. When using glazing for decoration, do it before you demould the cheesecake from spring form pan.

Thursday, June 18, 2020

Mexican Vegetarian Chilli - A comforting one pot meal

I like to try various cuisines. Among all of them, my favorite is Mexican. Mexican cuisine is spicy and it closely relates to our comfort Indian food. Methods of cooking and ingredients used are almost similar. Mexican cuisine has rice and tortilla, just like we have rice and roti in India. Salsa is similar to chutney. This chili bowl resembles pav bhaji with loads of veggies and  beans in it. Moreover my family also loves Mexican food and hence it is always easy option for me. Now it has become our regular meal at home.

Vegetarian chili is a spicy Mexican stew which has loads of veggies and beans in it. It is a comforting and healthy one pot meal. The word “chili” to the dish is given because of various chilies used in it. The traditional chipotle (dried smoked jalapenos), anchos (similar to dried red chilies) and fresh jalapenos chilies are used. When so many varieties of chilies are used in dish, it can actually make dish spicy. To balance out the spiciness of the dish, tomatoes are used. Its tartness actually balances the spice very well in the dish.

Do try guys. It is hearty, filling, and easy to prepare. You can even make this chili the day before so you don’t have to fuss with it on game day. Just reheat it on the stove when you are ready. This vegetarian chili is very satisfying. It will fill you up all by itself. This hearty vegetables and beans chili makes a satisfying main dish

Chili can be served with toasted bread. But we like to have it with baked potato.


  • Chickpeas – 1 cup (boiled)
  • Red kidney beans -1/2 cup (boiled)
  • Green bell pepper, chopped - 1 medium
  • Mushrooms, sliced - 1 cup
  • Carrot, chopped - 2 medium
  • Corn (Fresh/Frozen) - 1/2 cup
  • Onion ,chopped - 1 medium
  • Crushed tomatoes - 2&1/2 cups
  • Garlic, minced - 4 cloves
  • Green chilies, chopped - 2 nos
  • Cilantro, chopped - 4 tbsp
  • Bay leaf - 2 nos
  • Cumin seeds -1 tsp
  • Red chilly powder - 1 &1/2 tsp (adjust as per your taste, as Mexican seasoning also has chili in it)
  • Cumin powder - 1 tsp
  • Mexican Seasoning - 1 tsp (can be replaced with oregano)
  • Salt to taste
  • Black pepper powder - 1/2 tsp
  • Olive oil - 1 tbsp

For Toppings

  • Shredded Cheese
  • Sour cream
  • Chopped cilantro
  • Lemon juice


  • Heat oil into a pot. Add cumin seeds and bay leaf. Saute for 30 seconds.
  • Add chopped onion, chopped garlic and chopped green chilies. Stir well and cook till onion is soft. Add little salt at this stage. This helps onion to cook faster.
  • Add in chopped veggies and sauté them for 5 to 6 minutes.
  • Add chili powder, cumin powder and Mexican seasoning. Sauté for a minute.
  • Then add crushed tomatoes. Let it cook on medium flame for 15 minutes.
  • Add cooked beans and about 1 cup of water. Mix everything well and cover the pot.
  • Reduce the flame to low and let the chili simmer for at least 35 minutes. This step will help chili to absorb all flavors of the herb and make it more delicious.
  • The more you simmer the chili, tastier it will be.
  • Serve the chili with a  splash of lime juice, chopped cilantro, cheese and sour cream

To Bake Potato

  • Wash potatoes thoroughly under running water.
  • Prick the potatoes using fork or knife to make deep holes, this will help the potatoes to cook from inside.
  • Coat pricked potatoes with oil and salt.
  • Preheat the oven to 180 deg Celsius.
  • Place the potatoes on the baking tray and place them in the preheated oven. Bake it for 40 minutes, until potatoes are soft.