BUTTERY FISH MASALA

SAHI TUKDA (INDIAN STYLE SWEET MADE WITH BREAD )

Kulfi (Indian Style Frozen Dairy Dessert )

EGG REZALA (EGG COOKED IN CASHEW NUT AND YOGURT GRAVY)

EDIBLE CHOCOLATE BOWLS(HOW TO MAKE CHOCOLATE BOWLS USING BALLOON )

MUTTON ROGAN JOSH (KASHMIRI SPECIAL MUTTON CURRY )

Mutton Rogan Josh is a signature dish of Kashmiri Cuisine...here meat is   cooked with spices  and yogurt The use of Kashmiri  red chillies gives a nice red colour to the curry.It derived  the name from Persian  words,Rogan means "oil"and Josh means "intense heat"..so Mutton Rogan Josh means mutton cooked in oil at intense heat.

INGREDIENTS 

Mutton -500 grams (cut into medium  pieces)

Oil-1/4 cup(Preferably mustard oil ) 

Dry Ginger Powder(Saunth) - 1tsp

Asafoetida  or Hing-1 pinch

Cinnamon or Dalchini -1 one-inch

Cloves or Laung -4

Green Cardamom or Choti Elachi-2

Black Cardamoms or Bodi Elaichi  -2

Black peppercorns-3

Black cardamoms-3

Kashmiri red chilli powder-2tsp

Fennel seed (saunf) powder-2 teaspoons

Coriander powder-1 tablespoon

Ghee or Clarified Butter -1tsp

Garam Masala Powder - 1tsp

Bay Leaf-1

Salt to taste

Yogurt -1/2cup ( Whisked )

Water -1 1/2 cup



METHOD 

Marinate mutton pieces  with 2 tbsp yougurt, salt for  2 hours.

Heat oil in a thick-bottomed pan. Add  asafoetida, bay leaf,cinnamon, green cardamom  cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Add marinated   mutton  pieces and fry on medium heat till mutton  pieces turn a nice reddish brown colour. Stir it to time that it does not stick to the pan.

Sprinkle a little water and continue cooking for on low heat. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Add remaining yogurt and 11/2  cups of water..mix and stir...Cover it with a lid and allow it to cook till tender, on low flame.

 Open the lid..put garam masala, ghee and boil for 2 minutes.

Switch off the heat. ..Transfer to a serving bowl. ..garnish with mint leaves. .


Serve  hot wih rice, naan pulao anything  else what you  want.


Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.

1 MINUTE MICROWAVE COFFEE CINNAMON MUG CAKE

When you’re craving a single serving of a breakfast, snack or dessert, there’s nothing better than a microwavable mug recipe.  Today I am going yo share 1 Minute Microwave Coffee Cinnamon Mug  Cake.



Well, first you’ll need a cup. If you want it to puff up over the top of the cup, use a small one. Or if you want to dig into the cup, use a big one. It depends on you.

Preparation Time - 2 minutes 
Baking Time -1minute 
Serving-1

INGREDIENTS 

3 tablespoons vegetable oil
3tbsp granulated sugar
5 tablespoons all purpose flour or maida
Coffee Sachet-1 or( Coffee Powder -1tsp)
1/2 tsp baking powder
Milk-3 tbsp
1/2 teaspoon vanilla essence
Cinnamon Powder -1 pinch


METHOD 

In a  microwave safe cup , add   milk, oil,sugar  and  vanilla essence.....whisk these together with a fork.

Add the flour and cinnamon powder. .. mix until combined.If you do not mix well it will not rise up.

Place the mug  in the center of the microwave and cook for 1 minute on  High Power  (means press Micro button  then press 1 minute  button  then press Start button )

The cake should be risen and still slightly gooey in the middle.

If still undercooked for your liking, cook it further in 10 second..(timing is based on my 1200W microwave so your timing might vary)

Once cooked, remove mug from the microwave and allow to cool slightly. But be careful! The cup may be very hot.

Now enjoy your 1 Minute Coffee Chinamon Mug Cake...

TIRANGA OR TRICOLOUR SANDESH (A INDIAN DESSERT WITH THREE COLOURS OF INDIAN FLAG)

Tomorrow  69th Independence Day will be celebrated throughout India. It is a great day for us as we got freedom on 15 th Aughust of 1947 from the British  rule almost after 200 years of slavery.

 It is celebrated  with many cultural  programmes, among  them Flag Hosting  is main...our beloved Tricolour  National Flag is hosted  by different people of through out the nation. I can easily  recall  the Independence  Day ceremony  of my school  where after Flag Hosting  we used to sing National  Anthem and get sweets.

To celebrate  this great day..I wanted to post something  special. .and what else is better than a sweet dish  to celebrate  this occasion.

Being a Bengali..I love to eat  Sandesh...and also make.All of you know that Sandesh  (Shon-Daesh) is a sweet  treat that can be made at any festival  in a Bengali  Household

To celebrate  ours 69 th Independence Day I made Tiranga or Tricolour  Sandesh. ..it is a layered  sandesh mixing with  Carrot or Gajar Sandesh, Chena or Paneer Sandesh   and Pista or Pistachios Sandesh.

Firts we will learn how to make chena or paneer or ricotta cheese.



INGREDIENTS OF MAKING CHENA OR PANEER OR RICOTTA CHEESE 


Milk-2ltr

Lemon juice or Vinegar-3tbsp (if required, add more lemon juice or vinegar to curdle the milk)


METHOD OF MAKING CHENA OR PANEER OR RICOTTA CHEESE 

Take a heavy bottomed vessel, add milk


Bring it to  boil and keep stirring to avoid burning of milk..


Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse   chena under the tap water  as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.


Now hang the cloth covered  chena or paneer tap for 30 minutes. It will help to squeeze  more water from chena or paneer...Now divide the chena into 3 equal portions.

To make Tricolour  or  Tiranga Sandesh. .we will start from bottom  means green parts of our flag.

INGREDIENTS OF MAKING GREEN OR BOTTOM  OR PISTA SANDESH PART OF TIRANGA OR TRICOLOUR SANDESH 


Pista or Pistachios  (without  shell)-1 cup

Powdered sugar - 1 cup

Chena or Paneer or Ricotta  cheese -1 Portion

Ghee-1tbsp

METHOD OF MAKING PISTA OR BOTTOM OR GREEN PART OF SANDESH.

Grind pista in a grinder  to make a fine powder.


Heat ghee  in a heavy bottomed vessel. .add powdered  pista..and toss slightly. .it will change the colour.

Make a paste of chena or paneer with pista powder in a blender  without adding water.


Put the sugar  into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise  it will get caramelized ) ercooked. .otherwise  it will get caramelized )

Add pista   and chena or paneer paste and stir continously  with a wooden  ladle for 5 to 6 minutes  or till  the whole thing will be

thickened to a consistency  that coats the ladle.

Grease a pan or thali with some ghee

Now pour the this mixture  in this prepared plate or thali.

Now level the mixture with a spatula.



INGREDIENTS  OF  MAKING  CHENA OR PANEER SANDESH  OR WHITE PART  OF TIRANGA  OR TRICOLOUR SANDESH 


Chena or Paneer or Ricotta Cheese -1 Portion

 Powdered Sugar-1/4cup

Rose Water-Few Drops

Cardamom Powder -1pinch


METHOD OF MAKING CHENA OR PANEER SANDESH OR WHITE PART OR MIDDLE PART OF THE TRICOLOUR OR TIRANGA SANDESH  


Put the sugar  into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise  it will get caramelized )

Grind  the chena in a blender without water. .and add to the vessel...also add rose water and cardamom powder.


Sugar melts and becomes gooey, continue to cook on a low flame till it reaches a thick consistency. It also begins to leave the sides and looks crumbly.

Now pour this mixture  on the pista chena  or the green coloured mixture.

Level with a spatula.



INGREDIENTS OF MAKING CARROT OR GAJAR OR TOP OR SAFFRON PART OF THE TRICOLOUR OR TIRANGA SANDESH. 


Chena or Paneer or Ricotta Cheese -1 Portion
Grated carrot:Of  2 carrots
Ghee: 1tbsp
Powdered Sugar: 1/4 cup

METHOD OF MAKING ORANGE  OR TOP OR CARROTS OR GAJAR PART OF SANSESGMH.

Add ghee in a pan. .add carrots  paste..toss carefully  for a minute  or two ...it will change the colour .

Make a paste of chena or paneer  with carrots  in a blender  without water .

Put the sugar  into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise  it will get caramelized ) ercooked. .otherwise  it will get caramelized )

Add carrots  and chena or paneer paste and stir continously  with a wooden  ladle for 5 to 6 minutes  or till  the whole thing will be thickened to a consistency  that coats the ladle.



Now pour this mixture on the chena or white mixture.

Now level with a spatula.

Now allow this tricolour  or tiranga sandesh to become cool...


Garnish with silver varak.

After it sets,slice this Tricolour or Tiranga Sandesh and serve.

Your Tricolour or Tiranga Sandesh is ready. ..now enjoy yours Independence Day with   distributing  this sandesh  to yours freinds  .

HAPPY INDEPENDENCE DAY

MARBLE CAKE

This cake is for that time when you  can't decide whether you want to make a chocolate cake or a vanilla cake, just  combine the two and make a Marble Cake.It is the super moist, rich, buttery, and loaded with deep chocolate flavour. The marbling effect is created by placing the vanilla and chocolate cake batters  in a cake pan, and then running a skewer or knife (do not stir) through the two batters to give it a marble effect. I personally prefer serving  this cake plain as I want everyone to see the Marbling  effect.But you can dust the top with powdered sugar or cocoa powder or cover with a Chocolate Ganache.

I baked my marble cake with round cake pan...you can use any regular cake pan according to your choice.

INGREDIENTS 
All-purpose flour or Maida-1 1/2 Cups

Baking powder-1.5tsp

Granuled sugar-1 cup

Butter (softened  not melted)-1/2 cup +1 tsp

Eggs-2 (if you want to avoid  egg..then you can use
1 small tin (200ml) condensed milk.

Vanilla essence -1tsp

Milk-3/4cup

Cocoa powder-1/4cup

Baking soda -1 pinch


METHOD 

Preheat oven to 350 degrees F or 175 C degree  for 10 minutes.

Grease a  9 inch round cake  pan with 1tsp  oil.

Take a mixing bowl, combine   flour ,baking powder, and baking soda...mix well and set aside.

Take a  another bowl ,add  butter and sugar..mix until creamy...add eggs(if you use condensed milk. .then add  condensed  milk) ..Add vanilla essence  and milk...mix until a creamy texture.

Add flour mixture into this  creamy mixture slowly...mix  until smooth.

 Reserve 1/2 cup batter; pour the remainder white  batter  into the greased pan.

Stir cocoa into the 1/2 cup reserved batter and mix well using a fork.

Drop by spoonfuls over top of white batter.

Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

Bake in preheated oven for 30 to 35 minutes,  or Insert a toothpick to check. .if the inserted toothpick comes out clean then it is done

Remove from oven and let cool for 10 minutes..cut into slices..then serve and enjoy.
             

 If you do not have both OTG or Microwave with onvection Mode..then you do not need to be worried. .you can  bake it in Pressure cooker also.

FOR BAKING IN PRESSURE COOKER


Use a pressure cooker that's at least 3 litres, but 5 litres is a good size  what I would recommend.

Remove the gasket (the rubber insulation thing) on the lid of your pressure cooker. This is an important step. You also do NOT need the whistle.


My pressure cooker came with a stand that goes at the bottom of the cooker pan. It distributes heat more evenly and is especially useful when baking in the pressure cooker. If you don't have, try to find a substitute. Maybe a small, thick steel plate would do the job as well.

It's better not to have the cake pan touch the bottom of the pressure cooker directly since that may cause the bottom of the cake to cook more rapidly.


you need to pre-heat the pressure cooker. For this, just place the lid (without gasket) on the pressure cooker (which should contain no water) and cook on high heat for 2 mins.


 Now, keep the flame in low and place the cake pan filled with cake batter carefully inside the cooker. Close the cooker without gasket and weight,... cook for 45 minutes to be done.


Check it after 45 minutes by inserting a knife or toothpick in the centre of the batter, if it comes out clean, means it’s done, otherwise cook for some more time..but keep checking.

PANEER MAKHANI (INDIAN COTTAGE CHEESE CUBES DIPPED IN TOMATO BASED RICH GRAVY )

Paneer Makhani is a  well known Punjabi dish. Cubes of paneer  are simmered in a creamy, tomato based gravy.Anyone who is familiar with Indian cuisine, should  not  miss
 this rich flavourful dish....  a must try dish for all paneer lovers.

When we make  Paneer Makhani at home,then the taste  differs  from one place   to   another  because  the  spices might differ from region to region....even from one household to another.Some like to fry and brown the paneer, while some use it raw..today I am going to share the recipe of my version  of  Paneer Makhani, it is partially  influenced  by the recipe of great chef and also my favourite. Mr.Sanjeev Kapoor.
---------------------------------------------------------------------------------
Author -Moumita
Preparation Time -10 Minutes 
Cooking Time-15 Minutes 
Serving -4
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INGREDIENTS OF MAKING PANEER MAKHANI 

Paneer (cottage cheese)-250 grams(cut into cubes )..you can use store bought or Homemade Paneer.
Oil-1/4 Cup

Green cardamom-4

Cloves-3

Cinnamon-1 inch stick

Garlic Paste-1tbsp

Ginger paste -1/2 tbsp

Green chillies paste-2tsp

Fresh tomato puree or Homemade tomato puree 1 1/2 cups

Salt to taste

Kashmiri red chilli powder -2 teaspoons

Coriander powder - 1tsp

Fresh coriander leaves chopped-1/4cups

Garam masala powder-1 teaspoon

Kasuri Methi or Dry Fenugreek Leaves -1/4 cup (chopped )

Cold  milk-1/4cup(do not add hot milk..As for  tomatoes  the gravy  is little  bit tangy...for  adding  hot milk..gravy will be curdled.

Milk Powder -2tsp (optional )

Sugar -1/2tsp

Flour Mixture...1tsp (add 1tsp Flour into a bowl. .add 2tsp water...and mix..it will help to do the gravy more thick)


HOWTO MAKE TOMATO PUREE  AT HOME 

You will need to have 2 cups chopped tomatoes.
Combine all the chopped tomatoes along with 1½ cups of water in a pan...and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.Cool ...peel the skin ...and blend in a mixer to a smooth mixture. Keep aside.


METHOD OF MAKING PANEER MAKHANI


Mix paneer  cubes  with salt and red chilli powder. .keep them aside for 5 minutes.

Heat two teaspoons oil in a non-stick pan. Add the paneer cubes and fry until light brown of both the sides  .Remove  from heat..and keep on absorbent paper...


Heat remaining oil in a another non stick pan...add bay leaf...cardamoms, cloves, cinnamon, garlic paste ,green chilli paste  and ginger paste.. and sauté until oil gets separated.

Add tomato sauce...and cook to continue  for 2 minutes. ..add  tomato puree and cook for  till it reduces slightly and raw smell  of tomatoes goes away.


Add salt, remaining red chilli powder,  coriander powder,kasoori methi and sugar and mix well...cook on low flame for 2-3 minutes.

Add milk powder.flour water mixture....and mix...add chopped  coriander leaves and garam masala powder...mix..

Add milk ..mix properly...switch off the gas..

Serve hot  with any Indian bread  like Naan, Paratha,Tandoori Roti, Tawa  Roti...or you have  it with any rice dish...like jeera rice..
Vegetable pulao and many more.

HOW TO MAKE WHIPPED CREAM USING FRESH CREAM

Whipped cream is a great topping  for dessert, cake,cookies etc . In India it is not easily  available in the market.Here we get low fat cream  like Amul Fresh Cream. It is to be said that Whipped  cream  can not be made by using this low fat cream,but my daughter loves whipped cream on her cake,cup cake,cookies. .so whenever  I make cake,cupcakes  at home she wants all these with a dollop  of  Whipped cream.So I tried  to  make  whipped cream  by using Amul Fresh Cream  at home and I succeed.Today
I am going to share step by step recipe of  Whipped Cream at home  by using Amul Fresh Cream.

Whipped cream is cream that has been beaten by a electric  mixer, whisk until it is light and fluffy.  All you need is  two chilled bowl and a whisk (or electric mixer) , cold cream, some powdered sugar,  and few minutes of your time.

If you use any dairy whipped cream  or store bought whipped cream  like Pillsbury Vanilla Whipped Cream  .then you have to whip following  this method...without whipping  it can not be fluffy.

Preparation Time-10 minutes 
Making Time -20 minutes 
Servings -2cups Whipped Cream from 1 cup Fresh Cream 

INGREDIENTS 

Low Fat Cream -1 pack

Icing or Powdered sugar -2 tbsp(for home made Icing sugar. .follow the recipe link
HOMEMADE ICING OR CONFECTIONERS OR POWDERED SUGAR.

Vanilla essence-1tsp (if you want flavoured
 whipped cream )

Bowls-(one big and other one comparatively  smaller

Ice Cubes-7-8 pieces

Electric  beater or Hand Whisk -1pc


METHOD

Put cream  in refrigerator ...chill the cream for atleast 1 hour....as the cream  has to be very cold for whipping.

Place the small mixing bowl and hand whisk into the freezer for 10 to 15 minutes, if you use electric beater then no need to put in fridge. 

Fill the big bowl with ice cubes. .

Take out the small bowl and whisk  from fridge. .put the small bowl in the ice cubes filled  big bowl (as shown in the picture)

Take out  cream  from refrigerator.. ..pour the cream into a bowl through  a strainer. .in that way, thick cream  will be separated  from  thin or watery cream.

Pour the thick cream  into the small bowl and start whipping the cream  using a electric  beater or hand whisk. .if you use electric beater. .do whipping your cream  at medium  speed..it will take 10 minute.....if you use hand whisk...then it will take 15 to 20 minutes  to get  a fluffy  whipped cream. ..

after 5 minutes,add powdered  sugar...and vanilla  essence. .if you want you can add any other flavour of essence. ..or if you want your whipped cream without any flavour. .then do not need to   add any essence.

For continuous  15 to 20 minutes  you have to whip the cream. If your one hand gets tired...then whip  with your another  hand...or ask for somebody 's help at home...but do not  stop whipping until it doubles in volume  and forms soft peaks.

Now garnish your cake,cupcakes  or any dessert  with this  whipped cream. ..or you can make chocolate  mousse, pecan pie using this whipped cream  and  make your kids happy.

Note-
Whipped cream  is a popular topping for fruit and desserts such as pie, ice cream, cupcakes, cake, milkshakes,waffles and puddings...make sure tour desserts are enough  cold before topping with whipped cream. ..otherwise whipped cream will get melted. It is also served on coffee, Whipped cream is used as an ingredient in many desserts and as a filling for layer cakes.

Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

Light, fluffy, melt-in-your-mouth whipped cream makes a delicious topping for desserts or cupcake or pie .... Unfortunately, it can not be used when you want cute piping designs that last throughout a day just for its softness...so use it as toppings. ..do not use it for piping to  decorate a cake.

CHENA PODA OR PANEER CAKE OR BAKED COTTAGE CHEESE

Chena poda (I prefer to call it Paneer Cake)  is  a sweet dish from the state of Odisha in the eastern India.Chena poda literally means burnt cheese. In Odiya language,Chena means cottage cheese or paneer and Poda means burnt.

 It is made with well kneaded homemade cottage cheese along with kaju or cashew nuts, raisins or kismis ,  ghee or clarified butter  and sugar, then it is slowly baked till the brown color appears.   Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar....and this makes this sweet dish different from other Indian desserts .

In traditional way it  is   slowly baked in earthen fire for few hours and then cooled down for hours before serving.These sweets are very famous through out Orissa.This is said to be the favorite dessert of Lord Jaganath.

Before starting the recipe, I would like to thank my neighbour cum freind Mona...she is a Odiya girl married with a Gujrati boy...one day she knocked my door...and gave this delicious sweet Chena Poda ..it was  new to me...as Odisha is my neighbourhood state...but I have never heard about it...so first time I got a chance to taste it...and yes I can say it was delicious. I can assure...you will fall in love with once you have a bite of it.

Today we are going to learn how to make Chena Poda or Paneer Cake...you can bake it in OTG,or if  you have Microwave with convection mode..then you can bake  it in there also....or if you do not have both OTG or Microwave wih Convection Mode..then you do not need to be worried. .you can  bake it in Pressure cooker also.

The main ingredient of this dish is chena or paneer or cottage cheese. ..so first we will have to make chena or paneer. ..to make chena or paneer we need to have...milk and lemon juice or vinegar.


INGREDIENTS OF MAKING CHENA OR PANEER OR COTTAGE CHEESE

Milk-2ltr
Lemon juice or Vinegar-3tbsp (if required, add more lemon juice or vinegar to curdle the milk)


METHOD OF MAKING CHENA OR PANEER OR COTTAGE CHEESE

Take a heavy bottomed vessel, add milk

Bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse   chena under the tap water  as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.

Now hang the cloth covered  chena or paneer tap for 30 minutes. It will help to squeeze  more water from chena or paneer.

Make sure you do not drain it for too long and the chena does not get too dry. It should be moist enough to knead it smoothly.

Now you chena or paneer or cottage cheese are ready...now we will make Chena Poda or Paneer Cake by using this homemade Chena or paneer.



INGREDIENTS OF MAKING CHENA PODA OR PANEER CAKE

Home made chena or paneer-:1and1/2cup(approximately )

Granulated Sugar:1cup (add normal sugar in a blender, blend it on medium speed for 10 -15seconds)(if required add more )

if you have more or less chena..then just adjust sugar quantity  according  to the above chena  and sugar  measurements

Raisins(chopped)-2tbsp

Cashew nuts(chopped)-2tbsp

Green cardamom powder-1/2tsp

Sooji or Semolina -1tsp

Baking powder:1/2tsp

Ghee or Clarified Butter-1tbsp


For Caramelizing :
1 tbsp sugar
1 tbsp  ghee or clarified butter


METHOD OF MAKING CHENA PODA OR PANEER CAKE

In a big plate, take homemade Chena or paneer...knead it very well til you found no lumps

Add Suji and powdered sugar and rest of the ingredients.....mix it well....mash it thoroughly using hands just like a soft dough.

To get a caramelized effect on the top, apply a tsp. of ghee to the baking tin. Sprinkle 1 tsp. of sugar on the tin. Hold the tin with pot holder slightly above gas stove for few minutes to melt the sugar. Spread the melted sugar evenly.

Then pour the chenna mix over the caramelized sugar.


FOR BAKING IN OVEN

Preheat oven of  180 degree C 350 degree F for 10 minutes.  Then put the chena mixed baking tin in oven and bake it for 45 minutes or Insert a toothpick to check.... if the toothpick comes out cleanthen it is done. Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.

FOR BAKING IN PRESSURE COOKER


Use a pressure cooker that's at least 3 litres, but 5 litres is a good size  what I would recommend.

Remove the gasket (the rubber insulation thing) on the lid of your pressure cooker. This is an important step. You also do NOT need the whistle.

My pressure cooker came with this stand that goes at the bottom of the cooker pan. It distributes heat more evenly and is especially useful when baking in the pressure cooker. If you don't have, try to find a substitute. Maybe a small, thick steel plate would do the job as well.

It's better not to have the cake pan touch the bottom of the pressure cooker directly since that may cause the bottom of the cake to cook more rapidly.


you need to pre-heat the pressure cooker. For this, just place the lid (without gasket) on the pressure cooker (which should contain no water) and cook on high heat for 2 mins.


 Now, keep the flame in low and place the aluminium vessel with the cheese batter carefully inside the cooker. Close the cooker without gasket and weight,... cook for 30 minutes to be done.

Check it after 30 minutes by inserting a knife or toothpick in the centre of the batter, if it comes out clean, means it’s done, otherwise cook for some more time. (Mine took 30-35 minutes)

Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.