South Indian Pumpkin Stew - Gummadikaya Pulusu

Ingredients:

Sweet Pumpkin (cut into big cubes) - 750 gr
Tomatoes (medium size cubes) - 1 cup
Tamarind - 1/2 lemon size
Salt -  as per taste
Red chilli powder - 1 tsp
Green chillies - 1
Turmeric powder - 1/2 tsp
Rice flour - 3 tbsp
Sugar - 3tsp
Water - 1.5 ltr + 1/2 cup

För tempering:
Oil - 3 tbsp
Mustard seeds - 1 tsp
Curry leaves - for garnish
Dried red chilli - 1
Asafoetida - 1/2 tsp

Procedure:
1. Cook pumpkin, tomatoes and green chillies in boiled water till they become soft.
2. Add salt, sugar, turmeric powder, tamarind and red chilli powder and continue to cook for another 5-10 min.
3. In a small bowl mix rice flour with 1/2 cup warm water and pour this mixture to the cooked pumpkin stew.
4. On a low heat continue to cook for another 10 min and remove from the stove.
5. In a small pan add oil and once it is hot enough add mustard seeds. Once they start to splutter add dried red chilli and asafoetida. Add this tempering to stew.
6. Serve this hot with plain rice.

No Bake Cheese Cake

Ingredients:

For bottom:

Digestive biscuits : 200gr
Unsalted Butter: 100gr

For filling:

White chocolate : 300gr
Mascarpone Cheese: 250gr
Cream Cheese ( Philadelphia) : 200gr
Whipped Cream: 3 dl

For decoration:

Fresh or frozen raspberries or any other fruit of choice.

Procedure:

1. Grind the digestive biscuits and add smelted butter to it. Place this mixture in a 22-24 diameter easily openable pie form.
2. Press the mixture in the form and put that in the refrigerator for about 20 min.
3. For the filling melt the chocolate in the pan over the boiling water bath.
4. Whisk mascarpone cheese first, then add cream cheese and whisk again. Then finally add whipped cream and whisk until it becomes fluffy.
5. Add the melted chocolate and mix gently. Pour this mixture in the pie form ( which we have kept in the refrigerator) and leave it for min 5 hr to refrigerate.
6. Decorate with defrosted frozen fruits and serve!