Every year on March 8, we commemorate Women's Day to pay tribute to the resilience, accomplishments, and contributions of women globally. Acknowledging their significant influence on society, here is a compilation of delectable dinner recipes recipes so that you can prepare and share a hearty meal to thank the women in your life. 


1. Gulab Jamun Cheese Cake (By Rayomund Pardiwalla, Executive Chef - The Den Hotel)


Ingredients:


For the biscuit base:



  • 320g biscuits (any work, I like to use digestives)

  • 100g unsalted butter


For the cheesecake:



  • 200g granulated sugar

  • 60g corn flour

  • 800g cream cheese

  • 1 tablespoon vanilla extract

  • 300ml warm double cream

  • 160g white chocolate

  • 20 medium sized gulab jamun


To decorate:



  • Some whipped cream and extra gulab jamuns (both are optional)


Method:



  • Start by greasing and lining the bottom and sides of an 8 or 9 inch cake tin. Also pre-heat your oven to 170c/325f.


Making the biscuit base:



  • Crush your biscuits using a food processor, or just add them into a food bag and hit them with a rolling pin.

  • Melt your butter and mix this with the crushed biscuits.

  • Add this into your prepared tin, smooth it out and then firmly press this down until you have a smooth, even layer. Leave this aside.


Making the cheesecake batter:



  • In a large bowl, mix together the sugar, corn flour, cream cheese and vanilla together.

  • Pour half of the cream into this, whisk until smooth, then whisk in the remaining cream.

  • Now melt the white chocolate and mix this into the batter too.


Assembling the cheesecake:



  • Add a few spoonfuls of the cheesecake batter on top of the biscuit base. Smooth this out and then place the gulab jamuns on top of this layer.

  • Add the rest of the cheesecake batter on top of the gulab jamuns and smooth it out. When smoothing, press the cheesecake batter down as well, so that it fills any gaps between the gulab jamuns.


Baking the cheesecake:



  • Place this tin into a large baking/roasting tray that has deep sides and then pour some boiling water into this until the water reaches about half way up the cheesecake tin.

  • Carefully place this into your oven and bake for around 40-50 minutes. It is done when the sides look set, but the centre is still slightly wobbly.

  • Once it is done, turn your oven off, open the oven door slightly and leave the cheesecake in there for 1 hour.

  • After this hour, take it out of the oven, cover and leave in the fridge overnight.


Decorating:



  • The next day I took the cheesecake out of the tin, piped some whipped cream on top and added some small gulab jamun.

  • This was for aesthetic purposes only, you could also eat it the way it is!


2. Dakshini Yera (south Indian style fried prawn) (By Gautam Pukayastha, Owner, Tamarind)


Ingredients:



  • Fresh Prawn 5 pcs

  • Jeera Powder 5g

  • Chilli Powder 5g

  • Coriander Powder 5

  • Kashmiri Chili Powder 5

  • Chettinad Powder 5

  • Garlic paste 1 teas spoon

  • Ginger paste 1 tea spoon

  • Corn flour 25grms

  • Egg 1 pc

  • Garam Masala Powder 1/2 teas spoon

  • Lemon Juice 1/2 teas spoon

  • Salt to taste

  • Curry Leaves 5g


Method



  • Marinate the prawn with all ingredients (ii-xii) and keep it for 15 minutes.

  • Add salt to taste then deep fried in slow heat until prawn gets brown.

  • Serve it with fired curry leaves as a starter.


 



Image Source: Special Arrangement


3. Veinchina Mamsam (By Gautam Pukayastha, Owner, Tamarind)


Ingredients:



  • Boiled Mutton Cubes 250g

  • Mutton Stock water 100ml

  • Chopped Onion 100g

  • South Indian Onion 25 g

  • Chopped Tomato 50 g

  • Tomato Paste 2 table spoon

  • Cubes cuts Tomato 4pcs

  • Chopped Garlic 5g

  • Red chili whole 2pcs, Red Chilli Powder 10g

  • Turmeric Powder 5g

  • Coriander Powder 10g

  • Cumin Powder 10g

  • Kashmiri Chilli Powder 10g

  • Condiments 5 g

  • Curry Leaves 5 to 6 pcs

  • Coconut Milk Powder 60g

  • Fried Onion 5g

  • Fried Red Chilli 1 pc

  • Salt to taste


Method: 



  • Take a frying pour oil

  • Add condiments, garlic chopped, curry leaves, red chilli, onion chopped, south Indian onion and stir it for a minute

  • Add chopped tomato, tomato paste and stir then add chilli powder, kashmiri chilli powder, coriander powder, turmeric powder, cumin powder, salt and stir.

  • Then add mutton stock water and mutton cubes.

  • Boi it for 2 to 3 minutes.

  • Add coconut milk powder and cubes tomato and stir for a minute.

  • Your dish is ready


 



Image Source: Special Arrangement


4. Chilean Sea Bass (By Chef Prakash Chettiyar, who is the Director of Culinary, at JW Marriott Kolkata)


Ingredients:



  • Sea bass -  30gms 

  • Cuttel fish - 20gms 

  • Water chestnut - 20gms

  •  Ssclean - 5gms 

  • Wheat starch - 10gms

  •  Potato starch - 10gms 

  • Salt -  5.0gms 

  • Arromet powder- 5.0gms 

  • Sweet chilli sauce - 10ml 

  • Fregnent chilli sauce - 10ml


Method:



  • Cutting: Dice the sea bass fish, cuttlefish, scallion, and water chestnut into small pieces.

  • Filling: Combine all the ingredients with oyster sauce, sesame oil, salt, and sugar to make the filling.

  • Dough: In a bowl, pour 20 ml of hot water, then add 5 grams of potato starch and 10 grams of wheat starch. Knead the mixture until a dough forms.

  • Stuffing: Take the dough and stuff it with the prepared filling.

  • Steam: Steam the dim sum for 4 minutes.