By Masala Magazine
Therapist and cooking enthusiast Twinkle Agrawal brings you two simple recipes to inspire the palate.
Although I never formally learnt to cook, from a young age, I spent plenty of time watching my mother prepare delicious dishes that I would then relish. Over the years, I started to create dishes of my own, through many rounds of trial and error. I love Korean food, for example, and because my mum didn’t make that, I had to research, innovate and test recipes for the perfect final product.
I don’t cook every day: I’m a high school counsellor at St Andrews International School, and I work as a psychotherapist for adult clients over the weekend. Cooking is my form of self-care, and it’s even better because I get to share the results with my friends and family, too.
BURMESE FUSION KHAO SWÈ
TOTAL TIME: 50 MINUTES
- 8 large tomatoes, chopped
- 2 green chillies, sliced
- 2 tbsps oil
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- Salt to taste
- 2 cups cooked Thai jasmine rice or noodles
- 3 large cloves of garlic, minced and fried until light brown
- 1 large onion, sliced thinly and fried until brown Chilli flakes
- Peanuts, toasted and crushed
- Coriander leaves, finely chopped
- Lime juice (optional)
Method for preparing the dish:
- Heat oil in a pan on medium-high flame. Add green chillies and sauté for a few seconds.
- Add in the tomatoes, red chilli powder, turmeric, and salt. Sauté for a minute.
- Cover and cook on medium-low heat for about 20-25 minutes, until the tomatoes have softened to a gravy. Stir occasionally to avoid burning.
- If your gravy seems too dry, you may add in a few tablespoons of hot water and bring it to a final boil.
Pour the gravy over rice or noodles. Garnish generously with fried onions and garlic. Sprinkle chilli flakes and peanuts on top, and finish with chopped coriander leaves, and lime juice if desired. Serve hot and enjoy!
*Tip: for crispy onions, slice and refrigerate for at least 15 minutes before frying.
NO – BAKE LEMON CHEESECAKE
PREP TIME: 30 MINUTES
TOTAL TIME: 7 HOURS
DIGESTIVE BISCUIT CRUST:
- 15 crushed digestive biscuits
- 5 tbsps unsalted butter (melted)
- 1 pinch of salt
- 1 cup whipping cream
- 1 tsp vanilla extract
- 1 pack (227g/8oz) cream cheese (softened)
- ⅔ cup icing sugar
- Zest of 1 lemon
- Juice of ½ lemon
Method for preparing the digestive biscuit crust:
- In a small bowl, combine the crushed digestive biscuits, melted butter, and salt.
- Press the mixture on the bottom and sides of your 7-inch round spring-form pan. Cover with cling film and refrigerate while you prepare the cheesecake filling.
Method for preparing the cheesecake filling:
- Using your electric stand mixer, or a hand mixer, whip the cream in a large bowl until soft peaks form. Add in the vanilla extract and continue whipping until stiff. Refrigerate. In another large bowl, beat the softened cream cheese and sugar until creamy and smooth. Add in the lemon zest and juice, and beat until combined. Add in half the cooled whipped cream and beat until incorporated. Fold in the remaining whipped cream and transfer the filling into your pan with the prepared crust. Cover and refrigerate for at least 6 hours, or overnight.
Once your cheesecake has set, remove from the fridge and keep outside for 5-10 minutes before releasing the cake from the pan. Garnish with lemon slices and serve cold.
Note: this lemon cheesecake can be stored in the refrigerator for 3-4 days.