Hung Curd Cheesecake Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
Mix the crushed biscuits, caster sugar and melted butter. Transfer the biscuit base to a 6” spring form pan. Press firmly until the base is even. Refrigerate it for 15-20 minutes.
For the filling, Beat hung curd with corn flour and cream. Add cardamom powder, saffron mixed with milk, condensed milk and mix. Heat milk and add gelatin to it and then strain and add in the mixture. Be careful not to overmix. Transfer the filling over the chilled biscuit base. Freeze overnight. Pipe whipped cream and sprinkle crushed pistachios.

Method:
Heat oil. Add the chicken and cook until browned. Remove the chicken and set aside. In the same pan add the onion, red chili, garlic and half the kaffir lime leaves. Cook, until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute. Return the chicken to the pan with the stock and 1/2 cup water. Bring to a simmer, then cover with a lid and cook until most of the liquid has been absorbed. Stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes. Top risotto with coriander, fried onions and remaining kaffir lime leaves and serve with lemon wedges.

Method:
In a blender add yogurt, peaches, frozen banana, chia seeds, husk and ice cubes. Mix everything well. Pour in the serving glasses and serve.