This recipe is very near and dear to me. It's my late Nani's (Maternal Grandmother's) recipe and it's something we all enjoyed growing up. It's not your classic thick and sharp Heinz ketchup. It's more of a desi ketchup, think the ketchup served in bazaars (markets) with those chaat masala fries. A little more sweet, spiced with laal mirch(cayenne) and bhuna va zeera (toasted cumin seeds), and it is absolutely delicious. It goes perfect with your classic trolley foods; samosas, sandwiches, fried chicken, pakoray and so much more.
This recipe is one that I have been after for many years. It was written in a cookbook by my mom, then ripped out and placed in another, then it was misplaced and lost forever. One day, I was in the kitchen, about to fix up some Spicy Chicken Manchurian, when I decided I was going to attempt making Chicken with Almonds from memory. I vaguely remembered my mom making it, and with just half of the ingredients in mind, I began mixing and experimenting with sauces until I had my "Aha!" moment, and it was definitely worth the effort.
There's a lot to be said about a cheesecake. For one, there's nothing else like it. It's so rich in flavor, with the cream cheese slow cooked in the oven. It's lightly sweetened, as in my opinion, the best desserts are. The crust is just hearty enough to hold it together, but it doesn't over power the flavor one little bit. But most importantly, it's down right delicious! I love a classic cheesecake. And this one is good enough to be eaten all on its own. No berries or coolis in sight. As classic as this cheesecake is, I've tweaked it just a bit, obviously, to make it a little lighter. It still packs amazing flavor and texture, it's just on the fluffier side, and who doesn't like a fluffy cheesecake?