Toffee Crunch Cheese Cake Recipe | Evening With Shireen | Chef Shireen Anwar

Method for praline:
In a pan put sugar when it melts, add almonds, cook for 1 minute, pour on a well greased tray, cool, crush praline and keep aside.

Method for filling:
Separate eggs, cook egg yolks and 2 ounce sugar for 1 min on very low flame, add to it dissolved gelatin and keep aside, beat curd cheese, cream cheese with remaining caster sugar, add lemon juice, add yolk and gelatin mixture, beat egg whites till stiff adding in 2 ounce caster sugar, fold whipped cream into the cheese mixture, lastly fold in the egg whites with ½ cup of crushed praline, pour this mixture onto the sponge cake, chill until firm, remove spread with remaining praline, decorate with whipped cream.

Method :
Coat botis with the coating ingredients, fry until crisp

Method for gravy:
Heat butter, fry garlic, add onion, fry for 2 mins, fry mushrooms, add flour, add in roasted chopped vegetables, add all the spices, sauces and ketchup, add stock, cream, cheese, mix in fried chicken cubes, garnish with parsley, serve with rice.

Method:

Wash fish well, give cuts, heat oil, add grinded green masala with all dry masala, tomatoes, add coconut milk, brown onion, fry well, add pomfret with ¼ cup water, cover and cook till fish done about 10 mins, remove fish and keep aside, add yogurt to masala, add boiled rice on top of masala, top with yellow color, leave it on dum for 15 mins, mix biryani, remove in a platter, top with cooked pomfret, serve immediately.