❣️Baked Tofu Raspberry Cheesecake ❣️

 

No cream cheese, no eggs — just creamy, wholesome goodness.

🍪 Crust
• 100g oats biscuits or digestive biscuits (your choice)
• 40g melted coconut oil or butter

Instructions:
1. Crush the biscuits into fine crumbs.
2. Mix with melted coconut oil or butter.
3. Press firmly into the base of a 6-inch springform tin.
4. Bake at 180°C for 7 minutes. Let it cool while you prep the filling.

⸻

🍰 Filling
• 200g silken tofu
• ½ cup (about 120g) Greek yogurt
• ¼ cup honey (or add a bit of sugar too, to taste)
• 1½ tbsp cornflour (cornstarch)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Zest of 1 lemon (optional)
• Pinch of salt

Instructions:
1. Blend all filling ingredients until completely smooth and creamy.
2. Pour over the cooled crust.
3. Bake at 160°C for 25 minutes, or until the top looks just set.
4. Cool completely, then chill in the fridge for at least 2 hours (overnight is best!).

⸻

🍓 Raspberry Chia Jam Topping
• 1 cup fresh or frozen raspberries
• 1–2 tbsp sugar (adjust to taste)
• 1 tbsp chia seeds

Instructions:
1. In a pan, cook raspberries and sugar until soft and bubbly.
2. Stir in chia seeds and cook for another 2–3 minutes until thickened.
3. Let cool completely, then spread over the chilled cheesecake.

Interview Questions

 Visa Interview Experience

Compensation: 50L + 7
Position: Senior Software Engineer
Application Method: Direct Application

𝗥𝗼𝘂𝗻𝗱 𝟭: 𝗢𝗻𝗹𝗶𝗻𝗲 𝗔𝘀𝘀𝗲𝘀𝘀𝗺𝗲𝗻𝘁 (𝗛𝗮𝗰𝗸𝗲𝗿𝗥𝗮𝗻𝗸)
- SQL Questions: Simple join-based queries
- Use of RANK() function
- Coding Questions (Java): Array iteration and lookup-based problem
- Merge Two Sorted Linked Lists
- Subjective Java Question: Java memory management
- How to decide JVM memory allocation
- Considerations while allocating memory to JVM

𝗥𝗼𝘂𝗻𝗱 𝟮: 𝗧𝗲𝗰𝗵𝗻𝗶𝗰𝗮𝗹 𝗥𝗼𝘂𝗻𝗱 (𝗝𝗮𝘃𝗮 + 𝗖𝗼𝗱𝗶𝗻𝗴)
- Coding: Best Time to Buy and Sell Stock
- Java Concepts: OOP: Encapsulation vs Abstraction
- Default methods in interfaces vs Abstract classes
- Collections: HashMap, TreeMap, HashSet
- Fail-safe vs Fail-fast iterators
- HashMap initial size and resizing
- JVM Architecture: Purpose of 3 types of ClassLoaders
- Object immutability
- Garbage Collection types and algorithms
- Thread Pools: Types and use cases
- String pool vs regular objects
- How to store sensitive data (char[] vs String)
- Java Streams: Grouping by multiple keys and frequency counting

𝗥𝗼𝘂𝗻𝗱 𝟯: 𝗛𝗶𝗿𝗶𝗻𝗴 𝗠𝗮𝗻𝗮𝗴𝗲𝗿 𝗥𝗼𝘂𝗻𝗱
- System Design: Design a write-intensive server that supports both read and write operations, with trade-off discussions
- High-Level Design (HLD): Design BookMyShow system
- Behavioral Questions: Standard project and team collaboration discussions

Moringa Tea

 5-6 pieces of drumstick washed and peeled. Boil in 350 ml of water.
Add 1/2 tsp organic haldi, 1/2 tsp black pepper and rock salt in it.

Boil it till it reduces to 200ml.

Strain it and add 1 tbsp of each grated beetroot and carrot.

Add lemon juice according to taste and finely chopped corriander.

Sip slowly 1/2 an hour before meals.

Motivation - when cravings hit

 

Chickpea & Quinoa Summer Salad

Chickpea & Quinoa Summer Salad😍

Protein: ~18–20g per serving

Serves: 2

Ingredients:

👉1 cup cooked chickpeas (or canned, rinsed)

👉1/2 cup cooked quinoa

👉1/2 cup cucumber, chopped

👉1/2 cup cherry tomatoes, halved

👉1/4 cup red onion, finely chopped

👉1/4 cup bell peppers, diced

👉1/4 cup crumbled paneer or feta cheese (optional for extra protein)

👉2 tbsp fresh mint or coriander leaves

👉1 tbsp olive oil

👉Juice of 1 lemon

👉Salt and pepper to taste

(Optional: 1 tsp roasted cumin powder or chaat masala for an Indian twist) 

Instructions:

1. In a large bowl, mix quinoa and chickpeas.

2. Add all chopped veggies and herbs.

3. Drizzle with olive oil, lemon juice, salt, and pepper.

4. Toss gently and top with paneer or feta.

5. Chill for 10 minutes before serving for extra freshness.

🥳It’s light, cooling, protein-rich, and hydrating, perfect for staying full and refreshed without feeling heavy in the heat.

Moong Sprouts Salad with Mango & Peanuts

 

Moong Sprouts Salad with Mango & Peanuts 😍😍

Ingredients (Serves 2)

👉1 cup green moong sprouts (steamed lightly or raw if preferred)

👉¼ cup raw mango (peeled and finely chopped)

👉¼ cup cucumber (chopped)

👉¼ cup tomato (deseeded and chopped)

👉2 tablespoons roasted peanuts (crushed slightly)

👉1 tablespoon fresh coriander (chopped)

👉½ green chili (finely chopped, optional)

👉Juice of ½ lemon

👉Salt and pepper to taste

👉A pinch of chaat masala (optional)

Instructions

1. In a large bowl, mix moong sprouts, raw mango, cucumber, tomato, and peanuts.

   2. Add salt, pepper, and lemon juice. Mix well.

   3. Sprinkle chaat masala and garnish with coriander.

 4. Serve chilled or at room temperature.

Why it’s great:😍

This recipe is hydrating, light, and packed with micronutrients, making it ideal for cooling the body naturally in summer 🙌❤️

Different tikkis

Hara Bhara Walnut Kebabs 

Ingredients -
2 tsp oil
1 tsp cumin seeds
3-4 cloves garlic
1 inch ginger
2-3 green chillies
1 cup green beans, chopped
1/2 cup capsicum, chopped
1/2 cup green onions, chopped
Handful spinach, blanched
1/2 cup green peas, blanched
1/2 cup paneer, grated
2 medium potato, boiled & peeled
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp garam masala powder
1/4 tsp amchur powder
Salt, to taste
2-3 tbsp walnuts, crushed
3 tbsp corn flour
1/4 cup bread crumbs
Oil, to pan fry

Heat oil in a pan. Add cumin seeds, garlic, ginger, green chillies and cook for a few seconds. Add in beans, capsicum, green onions and cook for 2-3 minutes.

Once it cools down, add everything in a blender with blanched spinach, blanched green peas and blend into a coarse paste.
Add in a bowl along with remaining ingredients and mix well. Shape into tikkis, add a walnut on top and pan fry from golden brown.

Veggie Loaded Sabudana Punugulu -

Ingredients-
1 carrot, grated and chopped
1 cup broccoli florets
1/4 cup green peas
1/2 inch ginger, peeled
1/4 cup roasted peanuts
1/2 cup coriander leaves
1-1/2 cups sabudana
1/2 cup yogurt
1/4 cup rice flour
Salt, to taste
Pepper, to taste
Chaat masala, to taste
Oil to pan fry

Instructions -
Rinse and soak sabudana in yogurt for 4-5 hours.
Now, Add carrot, broccoli, green peas, peanuts, coriander and ginger in a chopper and grind coarsely.
Add the coarsely ground mixture in soaked sabudana with salt, pepper, chaat masala, rice flour and mix well. Make small balls and pan fry using oil until crisp.

Mini Handvo

Ingredients -
1 cup rice
1/2 cup chana dal
1/4 cup toor dal
2 tbsp urad dal
1/2 cup yogurt
2 green chillies
1 inch ginger
Salt
1/2 cup water
1/4 cup lauki, peeled and grated
1/4 cup carrot, peeled and grated
2 tbsp walnuts, crushed
1/4 cup coriander leaves, chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp hing
1 tsp Eno

For tadka -
Oil
Mustard seeds
Sesame seeds
Curry leaves

Instructions -
Soak rice, chana dal, toor dal, urad dal, for 3-4 hours. Drain the water, and grind with yogurt, green chillies, ginger, salt and water into a smooth batter.
Add in a bowl, and add the veggies, spice powders and mix well. Add eno, mix and add in greased appe pan.
Add tadka ingredients and pour the batter. Cook until crisp and enjoy.