Thursday, September 20, 2012

Shri Ganeshay Namah

Happy Ganesh Chautarthi

Hope you all had a Happy Ganesh Chautarthi.....Although generally we would prepare boondi ladoo for Ganesh Pooja this time I thought of preparing these South Indian beauties that I had been looking at in various blogs for sometime now. The Ammini Kozzukhattai I had seen On "Nalini's Blog "sometime ago & her pics were so gorgeous that i tried them instantly. They are a big hit in my household now & I make them often along with Sambhar Dosa.  For recipe please see Ammini Kozzukattai

The Modak I have seen posted on various blogs & I just tried my own version by adding some pureed beetroot to the rice dough to give it colour. The last version I saw was on Sharmi's Passions Modak.
Please do click on the link for recipe.

Hope you enjoy....

Monday, July 23, 2012

Milk Badam / Milk prepared with Almonds & Pistachios

A lot my memories related to food date back to my childhood. I still remember the days when we would be getting ready to go to school & Mom would be rushing to complete all her morning chores including feeding us before we left . With the very hot , humid & rough North Indian summer  one of her chores was always to prepare some kind of shake to shake off the heat. The list was pretty long-mango  shake, banana shake, coffee shake , roohaffza shake & not to forget the all time fav's milk badam . Milk badam is milk prepared  with almonds, saffron & cardamom & is such a popular drink in North India that it even finds it place in big & small restaurants & outlets. One such outlet also stands tall in my hometown serving the most delicious milk badam in small bottles that itself fascinated us as kids . The flavor was somewhat distinct & tasted quiet vanillaish ( as I can now figure out) . So here comes my recipe for the vanilla flavored milk badam .


2 cups milk / 500 ml (  I used whole milk)
4-5  crushed cardamom pods
5-6 strands of saffron
1 tablespoon sugar ( I used agave nectar)
3/4th tsp vanilla custard powder ( I used Brown & Polson Brand)
10-12 mixed nuts - almonds & pistachios / blanched & finely chopped
2 tablespoons water or as required for diluting the custard powder


Bring milk to a boil & add cardamom seeds & saffron to it, let it simmer on low heat for 5-6 minutes so it absorbs all the flavors . Now add sugar or a sweetener of your choice. Keep stirring so the milk dosent stick to the bottom of the pan. Dilute custard powder in 2 tablespoons of water & add to the boiling milk stirring continuously. Let the milk simmer for another 2-3 minutes. Switch off the heat & let the milk cool . Once the milk is at room temperature , pass it through a strainer to get the layer of cream ( malai ) out  that might have formed on the milk. I do this coz I personally don't like malai in my milk. Now add the blanched & finely chopped almonds & pistachios & refrigerate for atleast 2 hrs or add ice-cubes if you need to serve it right away. 

Enjoy the easy breezy nutritious milk badam .................


I do not endorse any products: any content listed here is for informational purposes only. 

Thursday, June 28, 2012

Jalebi / Smart Snacks turns 1

It's a Hap Hap Happy B'day .............Smart-snacks has completed one year today. When I started this blog  an year ago I wasn't even sure of how all this works . But it has been quite a learning experience & I'm glad to have stumbled upon to food blogosphere. Time seems to have just flown away & here I am today writing my 52nd post  & unbelievably it is my 1st blog anniversary. On this occasion I would like to thank all my fellow bloggers for all their support & encouragement all through the year & I have no words for what my unsung hero  'G' has done to make all this possible. He is the one who despite his very busy schedule at work , maintains the blog, spends most of  his weekends taking pictures & editing them , he is the  one trying to make all the efforts to improve his photography skills for the sake of my food photos. This blog wouldn't have existed if it wasn't for him. I might have done my bit by improving a lot on my cooking, baking & presentation skills but honestly even after 1 year I am still unable to handle his big camera. Thankyou, Thankyou, Thankyou one & all.

"Jalebi "needs no introduction & when I am writing this I can clearly visualise the childhood scenario when after their morning stroll my father or my grandfather would enter the house with a small newspaper bag in their hand filled with garam jalebi's from the sweet shop just around the corner. Jalebi happens  to be one of the most celebrated sweet in India. Be it any occasion or should I say we need no occasion to have Jalebi . Soooo what could be better than jalebi   for a food blog b'day celebration.

I made the instant version & it was perfectly crispy & soooo yummy.......& I must say better than the original yogurt fermented version.

So here goes the recipe:

For the Jalebi:                                                                For the Sugar Syrup :
1 cup all purpose flour / maida                                         1 cup sugar
2 tablespoon corn starch                                                   1/2 cup water
1 tablespoon gram flour/ besan                                         3-4 cardamom pods
2 tablespoon yogurt                                                          pinch of saffron
1 tsp rapid rise yeast
1/2 tsp sugar
1 tsp oil
pinch of yellow colour ( optional)
1/2 cup water
Oil for frying


Mix all the ingredients together for the jalebi  in a bowl & give it a good whisk . Make sure there are no lumps. Cover & let it sit for half an hour.  Meanwhile make the sugar syrup. Transfer 1 cup of sugar to a pan with 1/2 cup of water , add the cardamom pods & the saffron. Bring the syrup to a boil & let it simmer for about 5-6 minutes. We do not really need any string consistency for jalebis. The syrup should neither be thick or very thin. Once the batter  is ready ( you will see it has almost doubled ) transfer batter to a ziplock bag or a ketchup bottle. I used a ziplock bag - cut a very small  hole at the tip of the bag to get thin crispy jalebis.
Heat oil in a flat bottom pan  to medium ( if the oil is too hot the jalebis will just spread & be flat & mushy ) & start piping . Don't worry if you cannot  get them perfectly round. Fry on medium heat turning them once  , this will take just 2-3 minutes or maybe less. Transfer to sugar syrup just for 30 seconds . Thin crispy jalebis are ready to be served.


Friday, June 22, 2012

Sarson ka Saag / Makki ki Roti

Following my earlier post on" How to clean saag" here comes another post in " Mom's Special" series, Saag & makki ki roti which is a very famous North Indian main course. Accompanied with some home made butter & buttermilk -it happens to be one of my most fav's . So without further ado let's get on to the recipe.

Ingredients for Saag:
1-2 bunches of saag/ broccoli rabe
1 tomato
1" piece of ginger
2-3 green chillies
salt & turmeric powder
2 tablespoons of makki ka atta ( yellow corn flour) or besan( gramflour)
1/2 cup water

For the tempering : 
2 tablespoons of oil
2 onions chopped
3 tomatoes finely diced
2-3 " piece of ginger
7-8 green chillies
5-6 garlic pods finely chopped
2-3  whole red chillies
1 tsp methi seeds
pinch of hing / asafoetida powder
2 tsp coriander powder
1 tsp garam masala


Transfer the chopped & washed saag to a pressure cooker. Add a tomato, 1" piece of  ginger, 2-3 green chillies , salt & turmeric powder & give it upto 2 pressures. Let it cool , then give it a quick pulse in the blender / make sure not to pulse it to a paste, should be a little coarse. Transfer  it back to the pressure cooker or another deep dish , dilute 2 tablespoons of makki ka atta or besan in 1/2 cup of water & add to the saag mix. This really helps in making the saag oooeey goooey & also takes away the sourness of the saag . Bring the mixture to a boil, lower the flame & let it simmer on low heat for about 1/2 an hour.
Keep stirring in between &  be very careful while stirring as the mixture tends to splutter a lot. I generally cover the dish with a lid while the saag is simmering & then just open to stir & cover again.
Meanwhile prepare the tempering : heat oil in a pan & add the methi seeds  & red chillies- let them brown. Now add onions, ginger, garlic & green chillies & saute everything until the onions are perfectly brown, add hing & coriander powder & stir, now add tomatoes & stir till the tomatoes  are  perfectly cooked, add garam masala & add this temper to the simmering saag. Let the saag simmer for another 10 mins & it is ready to eat. Serve topped with desi ghee( clarified butter ) or home made fresh butter accompanied by makki ki roti. 

For the Makki ki Roti:

2 cups of yellow corn flour ( will make about 8 roti's) 
 Lukewarm water as required for kneading the dough
Oil for frying
Transfer corn flour to a wide dish ( I generally use the steel parat for kneading the dough)
Start adding water & knead the dough. In the beginning  it seems to be very crumbly but adding water & kneading it continuously will make it very soft & pliable. I genrally knead it in batches & each batch for atleast 5-6 minutes  ( just like bread dough) & the dough becomes very soft & easy to handle. Pinch tangerine size balls from the dough, sprinkle some corn flour on the rolling board , place the ball of dough on it & start rolling it with your hands in clockwise motion. I know it takes some practice but this is the only way I have learnt to make it from my mom. Transfer the rolled roti to a hot tawa or skillet & fry from both sides . I generally fry them just like we would do for parathas. Yummy roti is ready , enjoy with saag & don't forget to have it some jaggery & desi ghee as well.


Wednesday, June 13, 2012

How to clean Sarson ka Saag / Broccoli Rabe

Yes guys -my today's post is featuring a simple yet tedious process -how to clean sarson ka saag / broccoli rabe. This post is inspired by my "Mom's Special" as well , as it always intrigued me on how she did everything with great precision & love . With a lot of vegetables being seasonal in India saag was available only in winter's & I can still visualise on how my mom would sit on the roof top of our house warming up in the sun on those extremely cold wintery days & would always be doing something like peeling fresh pea pods , chopping vegetables , knitting & one of the most tedious jobs of all- cleaning saag. I had always heard her asking the passing by street  vegetable vendor if he had "Gandalon wala saag" ( gandal is the thick stem of the saag) coz according to her it was the thick stems that made the saag ooeey gooey. So while basking in the sun she would chop off the saag with great precision , chopping the leaves very finely & peeling each stem to the core. Needless to say the result was more than a 100 % as she made the best saag I've ever had.

Start by separating the leaves from the stems ........

Now peel each stem with the  help of a knife or even your hands starting at one end. You will see there is a fibrous layer on each stem that comes off easily . Once the stems are peeled, chop the leaves & stems very finely & wash thoroughly 6-8 times to get  out all the impurities.  It might sound easy but as far as my experience goes my shoulders start drooping by the time I'm done cleaning & peeling  one bunch ......2 bunches - noooo way . 

I sincerely hope this post helps some of our 1st timers in the kitchen ............

Coming up: sarson ka saag / makki ki roti 

Wednesday, June 6, 2012

Sweet , Sour & Spicy Kaddu / Yellow Pumpkin

Here comes another dish in my "Mom's Special " series . Kaddu or yellow pumpkin is a very integral part of any meal in my household, especially for puja's , festivals & for guest's when we cook a no onion -no garlic meal . Generally it is served as an accompaniment  with aloo -poori or just on it's own with paratha's. There is really something special in the way my mom cooks it -it is sweet , sour, hot & 
spicy all at the same time. Although I have been cooking it for years now but everytime I feel that I just cannot beat what my mom cooks. Here comes the recipe: can be cooked with onions or no onions -choice is your's............


1/2 kg yellow pumpkin ( peeled & chopped)
3-4 green chilli ( chopped)
2" piece of Ginger ( chopped)
1 onion ( chopped )( skip onion if you want a no onion vegetable)
1-2 whole  red chilli 
1 tsp Fenugreek seeds ( Methi seeds)
1/8th tsp Asafoetida powder ( Hing powder)
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chlli powder
Salt to taste
1 tsp mango powder
1/4 tsp garam masala powder
1/2 tsp kasoori methi ( dried green methi leaves)
1 tablespoon sugar ( or sweetner of choice / I used agave nectar)
1-2 tablespoons oil


Start by heating oil in a pan or wok ( Kadhai) , add the methi seeds & let them brown ( make sure oil is not sizzling hot as the methi seeds will burn instantly)  now add red & green chilli, ginger, onion & hing powder & stir till the onions are slightly pink. Now add the pumpkin & saute  for 4-5 minutes till you see slight brown marks on the pumpkin . Add dry spices , turmeric, coriander , red chilli powder & salt to taste . Stir well & cover the dish with a lid. Simmer on low heat for 8-10 minutes/ add 1-2 tablespoons of water if the dish looks too dry . After 8-10 minutes check to see if the pumpkin is thoroughly cooked. 
Stir again thoroughly as wee need a mushy vegetable. Now add the sweetner, kasoori methi , mango powder & garam masala & give it a good stir. The dish is ready &  is best served with poori or a bread of your choice. 

Here it is served as an accompaniment  with aloo tamatar, methi poori, raita & red chilli pickle. 


Friday, June 1, 2012

Methi Poori with Aloo Tamatar/ Fried Indian Flatbread with Potato Curry ( No Onion No Garlic)

Yes Guys....... June is the birth month for " Smart - Snacks ". My baby will be turning"1" this month & I could not think of a better way of celebrating it  than by paying a tribute to my mom who's cooking has been my greatest inspiration for being in the kitchen . I think we all will agree that with the passage of time -a lot of our mom's recipes & the passion they had for cooking has been dying away .  It will be a great pleasure for me  to revive some of  those moments & recipes  & share them with the world. In my endeavor to document some of her recipes I am starting a series called "Mom's Special". I will try & bring to you a lot of her original recipes that have been enjoyed by one & all-all  these years & I hope you all will try them & enjoy them too.   So today I will start with one of my most fav's "  Mom's Special " that I have seen her cook for every festival , Puja & whenever we would have guests over. Belonging to a traditional North Indian "Baniya" family I had seen her cook a lot of dishes with no onion & garlic for festivals & puja's but she would very smartly alter them with onion & garlic for the regular meals . I think I'm still a fan of the no onion -no garlic preparations of her's as they have a very distinct taste & flavor. Although I know that I can never match her cooking , still I will try to document whatever little I can.  So as a part of my "Mom's Special " I will start with one of my most Fav's of her recipes : Aloo Tamatar & Methi Poori.

Ingredients For Aloo Tamatar:
2-3 big boiled Potatoes ( Just break the potatoes into small chunks)
1 tablespoon oil 
2 Tomatoes diced
2-3 green chillies finely chopped
1" piece of ginger finely chopped ( optional)
1/4th tsp asafoetida powder / hing powder
1/2 tsp cumin seeds/ jeera
1 tsp coriander powder
1/4th tsp turmeric powder
1/4th tsp red chilli powder ( optional)
1/4 tsp mango powder
Pinch of garam masala
salt to taste
Fresh chopped coriander / dhania for garnish


Start by heating oil in a pan, add the cumin seeds & hing powder/ let the cumin seeds splutter. Now add the green chillies, ginger - stir for a minute. Add the spices- turmeric, red chilli powder , coriander powder , salt  & just stir . Immediately add the tomatoes & give it a good stir / let the tomatoes cook thoroughly & become mushy - now you will have a well done masala. Add the boiled potatoes & stir again. Add a cup or a cup & half of water , cover the dish & let it simmer for about 10 mins. Keep checking in between to check that the gravy is not getting too thick . You can add a little more water if required. Once everything comes together -add the mango powder & garam masala & garnish with fresh coriander. 

Ingredients For Methi Poori :

2 cups whole wheat flour 
1 cup finally chopped fresh Methi leaves ( Fenugreek)
1/2 tsp salt
water for kneading the dough ( as required)
Oil for deep frying the pooris


 Add the chopped methi leaves & salt to the whole wheat flour. Knead into a  smooth, stiff dough adding water  little at a time until the dough comes together. We will need the poori dough  a little stiffer than what we usually do for chappati.  Divide the dough into lemon sized balls & roll into about 
4" diameter rounds & deep fry in hot oil until they are puffed & golden in colour. ( Oil your hands while pinching the dough to make balls so the dough will not stick  to your hands) 

 Serve this meal with a choice of side dish , raita & pickle ...........Enjoy...........

Tuesday, May 22, 2012

Cream Cheese Marble Brownies

Yes Guys ....I have been away & missing all the beautiful recipes being posted on Blogosphere  for a long time now. Since i was missing baking as well , this  time I decided to do  something quick  -somewhat the Semi-homemade kinds .  Since it was also celebration time for one of our dear friends  & neighbor's -who moved into a big  
dream home -these brownies seemed to be  a perfect dessert for a get together. So Congrat's once again to our Dear friends S & K for  moving into their Dream home. And without further ado here comes the recipe.

1 Pack of Brownie mix ( I used Ghirardelli) 
Make batter as per package directions. 

Cream Cheese topping:

1 pound , 16 oz package of cream cheese at room temp.  ( I used Philadelphia)
3 tablespoons confectioners sugar
1 egg
1/2 tsp pure vanilla extract


Preheat  oven to 325 degree F . Prepare a 9" x 13 "  pan - lining it with silver foil will help pull out the brownies very easily. 
Prepare brownie mix according to package directions . Transfer the brownie batter to baking pan spreading it evenly. Save 1/4 cup of the brownie batter for later use to give the brownies a marbleized effect. 

Prepare cream cheese topping by giving the cream cheese a good whisk , add sugar & whisk again. I used the food processor attachment to make the cream cheese batter) Add the egg & vanilla extract & give it a good whisk so as to get a smooth batter. Spread the cream cheese mix on top of the brownie batter evenly. Now add the saved brownie batter in 10-12  dollops  over the cream cheese . Spread the brownie dollops with the help of a skewer or the tip of a knife or fork so as to get a marbleized effect on the top. Bake at 325 F for 30-35 minutes. Insert a skewer to check & see that the skewer does not come out absolutely clean. It will have a little wet crumbs on it. Let the brownies cool for 2-3 hours & refrigerate for another 2-3 hrs so as to get the perfect cut brownies. Cut into squares & enjoy. 

Tuesday, April 3, 2012

Quinoa Patties / Grain free, Gluten Free

Quinoa ( pronounced  Keen-wah) is one of the several ancient grains
being rediscovered by chefs all around North America. Once known as"
The Mother of all Grains"
Quinoa is growing in popularity again because it delivers all the
nutritional elements of animal protein without the fat & calories.
Quinoa is an excellent source of fibre & has high content of vitamins
& minerals like phosphorus, magnesium & iron & best of all it is
gluten free. This "Pseudo-grain "has a lovely nutty flavor, richer
than couscous & cooks quickly in roughly 15 minutes.

One cooking method is to treat quinoa much like rice, bringing two
cups (or less) of water to a boil with one cup of grain, covering at a
low simmer and cooking for 10–15 minutes or until the germ separates
from the seed. The cooked germ looks like a tiny curl and should have
a slight bite to it . As an alternative, one can
use a rice cooker to prepare quinoa, treating it just like white rice
(for both cooking cycle and water amounts).Vegetables and seasonings
can also be added to make a wide range of dishes. Chicken or vegetable
stock can be substituted for water during cooking, adding flavor. It
is also suited to vegetable pilafs & Indian style dishes like poha ( See Quinoa Poha

So here comes another Quinoa recipe that can be relished as a snack or a side.


1 cup cooked quinoa
1 small zuccini ( grated)
2 green onions ( finely chopped)
Breadcrumbs from 1 slice of Bread( I used brown bread)
1 clove garlic ( finely chopped)
2 green chillies ( finely chopped)
1 tablespoon  fresh, finely chopped cilantro
1/2 tablespoon  fresh lemon juice
Salt, black pepper powder & roasted cumin powder to taste
Oil for frying.


Mix all the ingredients together  in a bowl &  give it a good mix . If the mixture seems too dry ......wet your hands & then divide the mixture into lemon sized ball. Flatten each ball between your palms . Shallow fry on a hot griddle until golden on both sides. ( Incase you are an egg eater , add one egg to this mix , as the mix is quiet crumbly -the egg makes makes it really easy to manage)

Serve with your choice of  ketchup or chutney. We loved it with some home made bread & guacamole.


Wednesday, February 29, 2012

Mangodi / Moong daal -Yellow Lentil fritters with Grated Radish & Chille chutney

  Mangodi or Moong daal fritters needs no introduction for Indian households. But if any of us have been in & around Delhi we were certainly introduced to these  very homestyle mangodi's with a twist. Yes, when I first stumbled upon the vendor selling these at the Lajpat Nagar Central Market I wasn't very sure   as to how this combo would work...... fresh out of the wok mangodis,  loaded with grated radish & hot ,hot , hot green chilli chutney ,  now  all I can is you need to have them just once to be addicted for life. So for every trip to India now a trip to Lajpat nagar  just to have these mangodis is a must.......Uggg!!!!! sometimes we have to be sincere to our tastebuds without further ado here goes the recipe. Do  try them over the weekend &  I can assure you just like the audience of all Indian programs these days you will hear your family & friends saying  nothing else but "Once More -once more"


For the Mangodi's:

1 cup Moong Daal ( Yellow lentils) soaked overnight
pinch of Asafetida powder 
salt to taste
Oil for frying the mangodi


Soak Moong Daal overnight or for atleast 6 hours, drain all the water out & transfer the daal to a mixer -grinder jar. Give it a good pulse -add  little water if required , grind daal to a smooth paste. Add salt & asafetida. Transfer to a bowl & give it a good whisk so the dal becomes light & fluffy. Heat oil in a deep pan or wok & fry the mangodis on medium heat. You can drop the Daal batter in the hot oil with your hands or with a spoon to the desired size. Once the mangodis are golden in colour they are ready. Drain on paper to get the excess oil out. 

For the Chilli Chutney :

15-20 green chillies
1 cup chopped fresh Cilantro
juice of 1-2 lemons
salt & rosted cumin powder to taste

Put everything together in the blender & give it a good pulse to get the chutney ready.

:For the Garnish

 Grated radish along with finely chopped radish leaves. After grating the radish give it a good squeeze between the palms of your hands to squeeze the excess water out . Mix finely chopped Radish leaves. 

Serve mangodis topped with grated radish, green chutney & tamarind chutney if you like a little sweetness to hit along with the heat of the green chutney. Enjoy..................

Monday, February 6, 2012

Quinoa & Beet Salad with Orange Dressing ( Gluten free, Grain free & Guilt Free)

 Trying to eat Healthy? Here is one easy, breezy , healthy & delicious salad recipe that is sure to bring  a kick to any meal. .......With the very refreshing taste it will surely satisfy your taste buds to the point of being addictive. 


1 cup boiled Quinoa 
1 boiled & diced Beet
1 green onion finely chopped
Segments from 1/2 orange peeled & sliced
1/4 cup dried cranberries
1 tablespoon pecans or walnuts 

For the Dressing:

Juice of 1/2 orange ( I used freshly Juiced orange)
Juice of 1 lemon
1 tsp orange zest
1 tsp olive oil
1 tsp sweetener of choice( I used Agave Nectar)
Salt & Black Pepper to taste


Mix all the ingredients together in a bowl, quinoa, beet, onion, cranberries , walnuts & orange segments.
In another bowl mix all the ingredients together for the dressing & give it a good whisk . Add the dressing to the Quinoa mix , give it a stir & refrigerate for at least 1 hour before serving. Goes well with any kinda meal & makes for an awesome side in the lunchbox.


Thanks a ton to Dear Nalini from Nalini's Kitchen for sharing the Fabulous Blog Award with me.........I feel greatly honoured. 

Friday, January 13, 2012

Chocolate Cheesecake (No Bake & Eggless)

Hi Everyone.........Hope you all had a Very Merry Christmas & A Very Happy New Year........I know you'll must be wondering if I have gone crazy & asking you all this 2-3 weeks later . Yes but sometimes it just so happens that one cannot keep up with everything we desire to do....... & needless to say that I really really missed all the wonderful & sweet posts that U guys might have posted but  after all the busy-ness I'm finally  back  with a sweet treat for all my  wonderful cyber friends . Hope the New Year brings lots & lots of Good health, wealth & prosperity & may you all be successful in all your endeavors .

For the Base:
I cup cookie crumbs
Crumbs from 7-8 chocolate cookies ( I used some homemade leftover chocolate cookies & chocolate cake)
1 tablespoon butter
Spring foam Pan  ( I used a mini cheesecake pan & a star shaped cookie cutter )

For the Cheesecake :
1/2 pound Cream Cheese ( I used Philadelphia / Approx: 220 grams)
1 cup heavy whipping cream
150 grams dark chocolate ( 60% cocoa mass) ( I used Ghirardeli Dark chocolate )
1/4 cup brown sugar
1 tsp  powdered unflavoured Gelatin  ( or Agar Agar )
2 tablespoons water

Preparation : 
Start by crushing the cookies in a blender / Transfer to a bowl , add 1 tablespoon melted butter . Mix well & layer them in the pan , press hard with your hands or with a spatula so as to form a 1/4 inch thick layer at the bottom of the pan. Refrigerate while you prepare the cheesecake batter . The layer will set in about 20 mins.

For the cheesecake: 
Bloom the gelatin by adding it to 2 tablespoons of water & let it sit for about 10 mins.
Heat 1/4 cup of heavy cream & add the gelatin mix to it, stir until all the gelatin is thoroughly dissolved.
Heat the chocolate in a double boiler until it is completely melted ( I used the microwave, microwave for about 30 seconds , take it out , stir & microwave again for 30 secs until all the chocolate is dissolved) Let it sit for 5-7 minutes so it cools off a little.
 Transfer cream cheese to the bowl of  a stand mixer  & using the paddle attachment mix until cream cheese looks light & fluffy ( Do Not Over-beat ) Now add the gelatin mix & beat again . Add the chocolate to this slowly & keep beating until all the chocolate is incorporated. Now add the left over heavy cream & beat again until the mixture comes together . Pour into springfoam pan & refrigerate for  a Minimum 5-6 hours . Refrigerating overnight works best.

I have used a star shaped cookie cutter / if you'd like to use one here is what to do:
Line a tray with parchment paper & place the cookie cutter on top. Now fill the cookie cutter with cookie crumbs & butter with your fingers to form a thin layer. Refrigerate for 20 mins.....once the cheese cake mixture is ready , take out the tray, fill the cookie cutter with the cream cheese mix , cover with kitchen wrap & refrigerate overnight. Once the cheese cake is set & you are ready to take it out, wet a small knife & try to release the cake from the mould on all sides. Now lift the mould gently & you have a cheesecake shape of your choice.

Once again Wishing You All A Very Happy New Year.............Enjoy.