Homemade Ricotta Cheese Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Line a large sieve with a layer of fine mesh cloth or muslin or cheesecloth and place it over a large bowl. Boil milk, cream and salt, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered, it will keep in the refrigerator for 2 days.

Method:
To make the pastry, beat butter and 3/4 cup sugar until smooth. Beat in 1 egg until well combined. Fold in flour, baking powder and a pinch of salt. Separate 1/3 of the dough, flatten into a rectangle and enclose in plastic wrap. Shape the larger piece into a rectangle and enclose in plastic wrap. Chill both blocks of pastry for 2 hours. Roll larger piece of pastry out between 2 sheets of lightly floured paper. Put an overhang of baking paper so pastry can be lifted out easily later. Use pastry to line the base of a lamington pan, trimming the edges to fit snugly, then prick all over with a fork. Place pan on a baking tray and bake at 180 degrees C for 20-25 minutes until base is golden. Remove from oven and cool completely. Roll small pastry rectangle out between 2 sheets of floured paper into a rectangle. Cut into long and wide strips to line the sides of the pan. Refrigerate while you make the filling. Reduce oven to 160°C. To make filling, beat remaining 4 eggs. Place ricotta and cream cheese in a stand mixer with the paddle attachment and beat until smooth. Beat in vanilla, remaining 1 cup sugar and eggs to combine. Line sides of the pan with 6cm strips of pastry, gently pressing them onto top of cooked base to create a join (the pastry is soft, but will come together when cooked). Use a small sharp knife to trim the pastry. Spoon filling into the pastry shell. Place pan on a baking tray and bake for 1 hour 20 minutes or until edges are set with a very slight wobble in the center (it may crack a little, but will settle when it cools). Turn off the oven and set the door ajar with a wooden spoon. Leave the cake to cool completely in the oven, then chill for 6 hours to set. Use the baking paper overhang to carefully lift cake out of the pan. Dust cake with icing sugar to serve.

Method:
Wash the chicken and add in ginger garlic paste and some salt. Cook it till the water dries. Then add in chopped tomatoes and cook it till the water dries. Then add in karahi masala, crushed black pepper, roasted cumin and ghee or oil. Once chicken is cooked, add in chopped ginger, chopped green chilies, coriander and lemon juice. Serve hot.