No Bake Cheese Cake

Base Preparation
1/2 Pack Digestive Biscuits
1 Tablespoon Butter

  1. Crush the biscuits in a food processor until they become fine crumbs.
  2. Pour butter in them and stir until all the crumbs are quoted with butter.
  3. Take the material in your hand and press them to make like loose dough.
  4. Take the (spring form) pan in which, cake need to be prepared and put a butter paper at the base of the pan. Remember, the base of the pan must be removable.
  5. Put the crumbs in the pan and press them gently from the back of glass to get an even surface.
  6. (Optional Step 🙂 Chill the crust for 10 minutes OR bake the crust in a pre-heated oven at 375° F for 8-10 minutes. The baked crust can be stored up-to 3 months.
Baked Base
Baked Base

Cake Preparation
Ingredients (All ingredients should be at room temperature)
200g Philadelphia cream cheese (Or full cream cheese)
50g Puck Cheese
2-3 Tablespoons Condense Milk
½ Teaspoon Vanilla extract (Optional)
1 Tablespoon Lemon Juice (Optional)
1 Tablespoon Gelatin (fruity pectin OR corn starch)
200g Whipped Cream
Cherry Sauce or any other fruit sauce or any fruit for topping

  1. Combine the cream cheese, puck cheese, condense mil, vanilla extra, lemon juice and gelatin in a bowl with a mixer. Mix on medium-low speed until the mixture is creamy, and no remains of cream cheese are visible.
  2. Now add the whipped cream and fold it well.
  3. Pour the cream on the base with the help of a spatula and make it even.
  4. Pour the sauce on the top or place the fruits of your choice.
  5. Freeze the cake over the night.


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A tutorial:

A video tutorial, which I also like is


Crispy Fried Chicken

Step 1: Marinate

½ Chicken
½ Teaspoon Black Pepper – crushed / powder
½ Teaspoon Salt (OR as per taste)
1 Teaspoon Chicken Powder
1 Tablespoon Soya Sauce
1 Tablespoon Green Chili – Chopped

  1. Mix all these ingredients and marinate the chicken.
  2. Leave aside the chicken for thirty minutes.

Step 2: Crispy Coating
2-3 No Eggs – beaten
1 cup Corn Floor (OR all purpose flour)
1 cup Corn Flakes (may vary according to need)

  1. Coat the marinated chicken with corn flour, then dip it in the egg and then in the corn flakes. You may repeat the process for increasing the coating.

Step 3: Frying

Oil (For Frying)

  1. Heat the oil in a wok.
  2. Deep fry the chicken at medium high in batches. When a batch is half done, take it out. When all the batches are complete, fry them again until completely ready.

A tutorial:

A Korean recipe with a sauce:

Chicken Rock N Roll

1 full chicken – cut into maximum 8 pieces.
2 Teaspoons Black Pepper powder
Salt as per taste
8 No Green chilies – fine chopped
2 No Eggs
1 cup bread crumbs.
½ cup Mint leaves – chopped
½ cup Coriander leaves – chopped.
4 Tablespoons Oil
Oil to fry


  1. Take a medium size cooking pot and put in chicken in it.
  2. Pour one glass of water in it, and mix 1 teaspoon black Pepper, ½ teaspoon salt and
  3. 4 tablespoons oil.
  4. Cover the cooking pot and let it cook and simmer until all the water / broth of the
  5. chicken is dried.
  6. Once the chicken is boiled, remove the bones and make the chicken boneless.
  7. Mesh the bone less chicken.
  8. Mix well 1 teaspoon black pepper, salt, mint leaves, coriander leaves, 1 egg (beaten), chopped green chilies In the meshed chicken.
  9. Beat 1 egg in a bowl and put it aside and in one bowl put the bread crumbs .
  10. Now make small rolls from the material, dip them in egg, and then in bread crumbs repeat the process one more times, i.e., dip the roll in egg and quickly remove and dip in bread crumbs. Put the roll aside for 10 minutes. (note: the rolls can be freeze also after this step)
  11. Heat the oil in a wok and deep fry the rolls until golden.