Chocolate Cheesecake Cupcake

Ingredients
1 Cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
6 tbsp butter, at room temperature
3/4 cup sugar plus 2 tbsp
1 egg, at room temperature
2/3 cup milk, at room temperature
3 oz cream cheese, softened
1 tsp vanilla extract
2 tbsp semisweet chocolate chips
2 tbsp chopped walnuts

Directions
Place a rack in the middle of the oven and preheat to 350 degrees F. 
Line 12 muffins with cupcake papers.
In a medium bowl, sift together the flour, cocoa powder, and salt and set aside.
Using a mixer, cream the butter and 3/4 cup sugar until pale yellow.
Add the egg and stir until just combined.
Gently add half of the mixture and stir just incorporated.
Mix the milk and add the remaining flour mixture and stir until combined. Set aside
In a small bowl, mix together the cream cheese, 2 tbsp sugar and vanilla. Stir in the chocolate chips and walnuts.
Filled prepared cupcake liners with enough chocolate batter to just cover the bottom.
Add a dollop of the cream cheese filling to each, then top with remaining batter.
Cream cheese should not be visible
Bake for 20 mins. Let the cupcake stand in the pan for 3-4 mins and then remove and allow to cool completely on the rack.

Malai Kofta

Quick and easy recipe to make malai koftas

Ingredients

Paneer (cottage cheese)     150 grams

Tomatoes                                3 medium

Cashewnuts                            1/4 cup

Melon seeds                            2 tablespoons

Poppy seeds                         1 teaspoon

Ginger,chopped                      1 teaspoon

Green cardamoms                  4

Red chilli powder                     1 teaspoon

Salt                                             to taste

Oil                                               1 tablespoon + for deep-frying

Yogurt                                       1/4 cup

Green cardamom powder      1/4 teaspoon

Refined flour (maida)             2 teaspoons

Milk                                            1 cup

Garam masala powder           1/4 teaspoon

Method

Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai. Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender. Strain the mixture and pour into another non-stick pan and heat. Add a milk and garam masala powder and mix. Add the koftas to the gravy and let it cook together for about a minute to make it little soft. Pour the malai koftas in the serving bowl and drizzle little cream over it. 

Bread Uthappam

Bread Uthappam
Ingredients
Bread 1 pkt
Sour butter milk 1 cup
Large onion 1
Large tomato 1
Green coriander leaves (chop them finely and keep aside)
Green chillies, black pepper powder, salt, ghee etc (keep aside)

Method
Cut the brown side of the bread and soak them in butter milk
Add salt and give a soft grinding in the mixture to make a smooth dough (dropping
consistency like dosa atta)
Heat the frying pan and put ghee
Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato,
green coriander leaves, green chillies, pepper powder, pour little ghee
Press the masala evenly on the uthappam and allow to brown, turn to the other side
and do the same
Serve hot with coconut chutney.