Black Bean Brownies

 

This recipe is a protein packed, gluten free delight with natural sugars and coconut oil .
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Sweet Potatoes With Coconut Stuffing( Raangalur Peethey)

peethey

Come winter and we are ready to drool. Makar Sankranti is celebrated in the month of January, with many delicacies being made in Indian households. In Bengal, we have our sweet treats made at home namely Bhaapaa peethey(steamed rice dumplings with coconut stuffing), Bhaaja peethey( fried moong dal dumplings with coconot stuffing), puli peethey or the raangalur  peethey(Sweet potatoes stuffed with Coconut) and many others. This one is my personal favourite and I am dying to share this with you.
Makes 12 peetheys

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Sizzling Brownie

This scrumptious dessert is among the most favoured orders in Restaurants. Topped with a generous dollop of Vanilla Ice Cream and a drizzle of thick chocolate sauce, it is no wonder this dessert is so well loved. Even if the vanilla ice cream is forgone, the sizzle of the chocolate sauce on the sizzling plate and the unique aroma can draw you in from tables away.

Servings: 16 pieces

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Eggless Chocolate Mousse

The wait is over! This recipe is one that I have been asked for many years by my daughters’ friends. Smooth, silky and vegetarian, this is one of the easiest desserts on my list.

Serves 8

Ingredients:

1. Dark Chocolate.          250gms

2. Butter.                           65gms

3. Marshmallows.            75gms

4. Cream.                           200mls

Procedure:

1. Melt dark chocolate, marshmallows and butter in C double boiler.

2.Let the chocolate mixture cool.

3. Beat Cream till stiff

4. Fold in chocolate with cream lightly

5. Put in a piping bag and put them in moulds.

6. Put the moulds in the fridge for a minimum of two hours.

Any other mousse usually takes longer, however, this one sets rather quickly