Recipe: Cheese Makkai Cake

Recipe: Cheese Makkai Cake 

An Indian version of the North African Polenta.

Preparation time: 15mins

Cooking time: 30 mins

Serves: 4

Recipe Ingredients: for Cheese & Thyme Polenta Cakes

5 cups water/stock

2 teaspoons salt

1 tsp chopped thyme

1 ¾ cups yellow cornmeal / makki ka atta

3½ tablespoons unsalted butter

½ cup mozzarella cheese

Recipe Method:

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt.

Gradually whisk in the cornmeal & thyme.

Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 mins. Turn off the heat.

Add the butter & mozzarella cheese and stir until melted. Then pour in a baking tray lined with butter and let cool. Then cut and serve.

Recipe Ingredients: for Spicy Berry Chutney

2 large Tomatoes, Chopped

2 Cups of Chopped Strawberry (Fresh or Frozen)

2 Plums (Take out the pit & chop them)

½ Cup Pitted Dates

1 Red Apple chopped into small pieces

1 teaspoon of Mustard Seeds

1 Red Dry Chilli

2? Cinnamon Sticks

2 Hot Green Chilli Peppers

1? Ginger Peeled & sliced into very thin slices or grated

1 Cup Sugar (or Brown sugar)

1 Tablespoon Vinegar

1 Cup Orange Juice

Note: You can use any juicy fruits. Raisins, craisins, prunes & other dry fruits can be added too.

Recipe Method:

Heat a pot. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks.

When the mustard seeds start to dance, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon.

Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion
.