Oreo Cheesecakes, Egg Cutlets And Herby Chicken Pasta by Zarnak Sidhwa

Ingredients For Herby Chicken Pasta:

• Boneless chicken 2
• Fresh basil leaves a few
• Fresh coriander 1 cup
• Parsley a few
• Dried herbs 1/2 tsp
• Shell pasta 200 gm
• Oil  1 tbsp
• Brown bread slices  3
• Garlic 6 cloves
  
• Arrbiata sauce 2-3 tbsp
  
• Extra virgin olive oil 5 tbsp
  
• Salt to taste
  
• Black pepper to taste
  
• Parmesan cheese 25 grams

Ingredients For Oreo Cheesecakes:

• Oreos 42
  
• Cream cheese 32 ounces
  
• Granulated sugar 1 cup
  
• Vanilla extract 1 tsp
  
• Large eggs 4
  
• Sour cream 1 cup
  
• Salt  a pinch

Method:

1. Coarsely chop 12 oreo cookies and keep the remaining whole.
2. Preheat oven to 275 degree.
   
3. Line standard muffin pans with liners.
4. Place 1 whole cookie in the bottom of each liner.
5. Beat cream cheese at medium speed using an electric mixer.
6. Gradually add the sugar, beating until combined.
7. Beat in vanilla.
8. Drizzle in egg a bit at a time.
9. Beat in sour cream and salt.
10. Stir in chopped  cookies by hand.
11. Divide batter evenly among cookie-lined cups, filling each almost to the top.
12. Bake, rotating pan halfway through until filling is set, about 22 minutes.
13. Transfer to wire racks to cool completely.
14. Refrigerate at least 4 hours ( or up to overnight).
15. Remove from tins just before serving.
16. Best served really cold!.
17. You can garnish with fresh whipped cream and crumbled oreos if desired.

Ingredients For Egg Cutlets:

• Eggs boiled 4
  
• Potatoes 4
  
• Salt to taste
  
• Garam masala 1/2 tbsp
  
• Red chili powder 1/2 tsp
  
• Dry mango powder 1/2 tsp
  
• Coriander leaves  2 tbsp
  
• Green chilies  2
• Bread crumbs 1 cup
  
• Oil  to deep fry

Method:

1. Mix potatoes, salt, garam masala powder, red chili powder, coriander leaves, amchur powder and green chilies and mix well.
2. Halve the eggs and cover with the potato mixture.
3. Roll in breadcrumbs.
4. Refrigerate for thirty minutes.
5. Heat oil in wok and deep fry the cutlets till golden brown in color.
6. Drain on a absorbent paper and serve hot with chili tamarind sauce.