Vegetable and Herbed Cheese Cake

When it comes to cheese cake, first thought that comes is sweet and delicious creamy heavy dessert. But here is a twist, I used veggies along with few dried herbs. This veggie Cheese cake is made up of three cheeses. For more details see the recipe below :)...and you too can enjoy this easy delicious veggie cake.

Vegetable & Herbed Cheese Cake

Ingredients:

1 cup finely grated carrot

2 1/2 cup finely grated zuchhini (Tori/Turai)

1/2 cup finely grated brocolli

1 cup finelly chopped onion

1 medium tomato sliced in rings

1 tsp garlic paste (I used garlic chunks)

3 tbsp Butter

1 tsp Oregano

1 tsp parsley

1 tsp basil

1 tsp mixed herbs

1 to 1 1/2 tsp grounded black pepper

3 tbsp Maida/all pupose flour

1 tbsp lemon juice

Salt to taste

2 1/2 cup Italian Ricotta Cheese (Click on the links for the recipe of ricotta cheese that I shared earlier)

1 cup Grated mozzarella cheese

1/2 cup grated processed cheese

4 large eggs

1 cup bread crumbs

Recipe:

1) Grease spring form pan with butter or olive oil and spread bread crumbs all over. Refrigerate for 30 minutes. Mean while, grate zuchhini (Tori/turai), salt lightly and let its excess moisture strained ( keep aside for about 15 minutes).

2) In a pan saute chopped onions in  butter with pinch of salt, until translucent.

3) Now add Grated carrots, brocooli, zuchhini(Tori/turai), garlic paste, oregano, parsley, basil, Mixed herbs, lemon juice and flour. Stir for 8-10 minutes. Let it cool and come to room temperature.

4) Beat eggs, and slowly  fold in all grated chesses (I use mixer for this) . Keep beating in mixer until all is mixed well and bit fluffy.

5) Now in this cheese mixture, fold all veggie mixture (make sure, veggies are cooled down, else eggs in cheese mixture will scramble).

6) Add grounded black pepper and salt to taste. Pour this whole mixture in spring form pan.

Now bake this for 30 minutes at 200 degree Celsius in preheated oven.

7) After 30 minutes bring out for a minute and decorate cheese cake's top with tomatoes sliced in rings. Sprinkle bread crumbs on it.

8) Now reduce oven temperature to 180 degree Celsius and again bake for 30 minutes.

9) Once baked, let it stand for 15 minutes in oven. Than after Remove out and let it stand for further 10 minutes before serving. 

Rajasthani Panchkuti/Panchmel Daal (Five Lentil Dal)

Panchkuti/Pamchmel (Five Lentil Dal)

This Famous "Rajasthani Panchmel/panchkuti  Dal" is served with Baati (wheat ball) or with Rice or anything you like it with and is super hit every time i made it. It is mixture of five dals/ lentils. I think its a  good idea to eat all this five lentils in one dal itself.

You Can check Bati Recipe As well. (Click on the link to get the recipe of bati which i shared before)

Ingredients:

1/4 cup split black gram
1/4 cup split Toor dal
1/4 cup split Chana dal
1/4 cup split yellow moong dal
1/4 cup split red masoor dal
1 tsp whole fenugreek seeds

For Dal:
1 tbsp olive oil (or any other regular oil)
1 large onion finely chopped
1 medium tomato finely chopped
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp green chilly paste
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilly powder
1 tsp roasted cumin powder
1 tsp coriander powder
1 tsp saunf powder
1/2 tsp aamchur powder
Salt to taste

For Tempering:
2 tbsp ghee
1 tsp  cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1/2 tsp asafoetida
Little of red chilly powder (Just for color)

For Garnishing:
2 tbsp Fresh green coriander leaves

Recipe:
Soak all the dals with whole fenugreek seeds for 10-15 minutes in water. Pressure cook by adding 2 -2 1/2 cup of water, until boiled properly
Heat olive oil in a pan, saute onions with little salt until soft and translucent. Add chopped tomatoes, ginger-garlic-green chilly paste, and all spices. Cook for 2-3 minutes, until tomatoes are soft. Now pour boiled dals in the same pan, add water about a cup and cook further for 8-10 minutes (uncovered).
For tempering dal,  in another small fry pan, heat ghee, add cumin seed and mustard seed. Once it splutters add asafoetida, curry leaves and little red chilly powder (just for color) and temper this on dal.

Cook Dal for 5 minutes, if required you can add water. Consistency of the dal should be little thick.
Garnish it with Fresh green coriander leaves.