Cheese Makkai Cake

Cheese Makkai Cake Ingredients for Cheese & Thyme Polenta Cakes5 cups water/stock 2 teaspoons salt 1 tsp chopped thyme 1 3/4 cups yellow cornmeal / makki ka atta 31/2 tablespoons unsalted butter ½ cup mozzarella cheese 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 minutes. 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. Ingredients for Spicy Berry Chutney2 large Tomatoes, Chopped 2 Cups of Chopped Strawberry (Fresh or Frozen) 2 Plums (Take out the pit & chop them) 1/2 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. 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.