Oatmeal Raisin and Choco Chip Cookies

Preparation time- 15 min
 Baking time- 15-17 min
Yield- 20 to 25 cookies

Ingredients- 

• 3/4 cup all purpose flour
• 1 cup brown sugar
• 1/2 tsp baking soda
• 3/4 cup unsalted butter 
• 1 egg
• 1 tsp vanilla essence
• 3 cups rolled oats
• 1/2 tsp salt
• 1/2 cup choco chip
• 1 cup roasted and chopped walnut
• 1/2 cup raisins

How to proceed-

1. Pre-heat the oven to 180 degree Celsius.
2. In a bowl, beat butter and sugar for about 2-3 minutes until it is creamy and smooth.
3. Add egg and vanilla essence and beat to mix it well.
4. In a separate bowl, mix together flour, baking soda and salt.
5. Add the flour mixture to the creamed mixture and beat it well.
6. Now add oats, walnuts, raisins and choco chips.
7. Take a baking tray an line baking sheet.
8. Now with the help of ice cream scoop space the cookies about 2 inches apart  on the baking sheet.
9. Now wet your hand and flatten the cookies slightly with fingers so that they are about 1/2 inch thick.
10. Bake the cookies for about 15-17 minutes or until light golden brown but still soft and wet in the centre.
11. Remove from oven and let the cookies cool for a few minutes on baking sheet.
12. Now transfer them to a wire rack  to cool.

Note- Bake it in the middle rack and do one tray at a time.

Stuffed Chicken Pockets

Preparation time: 15 min

Stuffed chicken pockets

Total time: 1 hour
Pieces- 10

Ingredients-

• 300 gm boneless chicken breast
• 1 tsp olive oil
• 1 packet fresh spinach leaves
• 4 cloves finely chopped garlic
• 1/2 tsp ground black pepper
• 1/2 cup grated paneer
• salt to taste

For marination-

• 2 tbsp curd
• 1tsp salt

Method-

1. Pre-heat the oven at 240 degree celsius.
2. Marinate the chicken breast for 20 min by adding curd and salt. Keep it aside.
3. Boil the spinach leaves for 2 min in boiling water, drain and keep spinach aside.
4. Take a non-stick pan, put olive oil, garlic and spinach. Saute it and set aside.
5. Now add paneer in spinach and garlic mix, add salt and black pepper.
6. Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly.
7. Take a baking dish, cover it with aluminium foil and arrange these chicken pockets.
8. Bake for 35 min in pre-heated oven at 240 degree celsius.

Note- Keep the oven temp maximum. This will keep your chicken juicy.

Eggless Mango Cheesecake

Preparation time: 40 min
Bake: 1 hour

Mango Cheesecake

Freeze- 2 hours
Serves: 8

Ingredients-

For the crust:

• 200gm digestive biscuit
• 1/4 cup sugar
• 1/3 cup melted unsalted butter

For the filling:

• 350gm cream cheese (should be at room temperature)
• 2 tsp corn flour
• 3/4 cup sugar
• 2 ripe mangoes

For garnishing:

• 8 thin mango slices
• 1 strawberry

Method-

1. Pre-heat the oven at 180 degree celsius
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well untill looks nicely crumbled.
3. Place the crumbled mix into cake tin. Spread evenly and press down firmly.
4. Bake this for 6 min on medium rack. 
5. Prepare mango by peeling and chopping into chunks.
6. Add mango chunks, cram cheese, sugar and corn flour in a large bowl and beat it nicely untill it becomes smooth in texture.
7. Pour the mix over the crust and bake for 35 min @ 180 degree celsius.
8. Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
9. Garnish the cheesecake with mango slices and strawberry.

Baked Blueberry Cheesecake

Preparation time: 40 min

Blueberry cheesecake

Bake: 1 hour
Freeze: 5-6 hours/overnight
Serves: 8

Ingredients:
For the base:

• 200 gm digestive biscuits
• 50 gm (3.5 tbsp) unsalted butter

For the filling:

• 25 gm (2.5 tbsp) corn flour
• 200 gm (7/8 cup) caster sugar
• 600 gm cream cheese 
• 1 vanilla pods split
• 2 eggs
• 300 ml (1/2 cup) sour cream

For the topping:

• 400 gm blueberries
• 85 gm (3/4 cup) caster sugar
• 50 ml (1/2 cup) water
• 2 tbsp corn flour

Method:

1. Pre-heat the oven to 180 degree Celsius.
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well.
3. Press the biscuit mix into the base of a spring form cake tin. Bake in the pre-heated oven for 10 min, then leave it to cool down.
4. For the filling, in a large bowl  beat in the cream cheese. Now add sour cream and beat well. Mix together cornflour and sugar in a bowl and add it to the cheese mix. Now add the seeds of vanilla pods then add eggs one bye one. Beat it very well.
5. Pour this mix on top of the cooled base. Level the top with a palette knife. Cover the bottom of the cake tin with aluminium foil and bake the cheese cake in a water bath in oven for 10 min then reduce the temp to 140 degree celsius and bake for 35-45 min. Switch off the oven and keep the door close for 2 hours. Then chill the cheese cake well.
6. To make the blueberry topping, place the sugar in a saucepan. Add the water and bring it to boil. When the sugar is dissolved add the blueberries. Mix it well. add corn flour and stirr continuously, cook for few min til it becomes thick. Then cool.
7. Loosen the edge of the cheesecake, remove the tin. Then transfer to a serving plate. Spread the blueberries over the cheesecake and freeze it for 5-6 hours/overnight.

Tips:

• For hot water bath, take a large pan containing water and place the cake tin over it and keep it in oven. This will prevent cracking and the moisture of the cake will be retained.
• The best way to crush the biscuits is to put them inside a strong plastic food bag and bash them with a rolling pin
• Removing the cheesecake- Run a sharp knife around the edge of the pan and the cheesecake then gently release the spring form clamp on the tin.