This is a very humble sweet potato that my daughter introduced me to, in Paris. I tried many simple recipes such as steamed patate douce, boiled, sauteed and deep fried version. Believe me, it tasted heavenly in every possible way I tried. The recipe I am sharing today is the sauteed one with butter and sugar. I peeled and cut the vegetable into strips like the way we cut french fries. Soak it in water and keep it aside. Take a tsp of butter for 200 gms of patate douce and heat it. Once done drain water and sautee it. Cover and cook till fully cooked. Raise the heat and sprinkle a tsp of sugar on top. Fry it for a while. Serve it with a dollop of fresh cream or ice cream. The same can be done with boiled, steamed and deep fried version as well. A very simple yet sweet and satisfying end to a meal. Since this vegetable is not available everywhere, it can be made with our own sweet potato.
Patishaapta is a pretty easy peethey to make, when compared to its counterparts. The authentic recipe demands a mix of Maida (refined flour) , rice flour and semolina but I have made only with Maida in the following recipe. I have done this keeping in mind the busy working people who want to make this but are alarmed at the thought of making. My experiment was good and its outcome was appreciated by many.
This recipe is a protein packed, gluten free delight with natural sugars and coconut oil .
Continue reading “Black Bean Brownies”
This was a request for an Eggless Easter recipe by one of my readers.
This dessert has only two ingredients and can be made in a jiffy.
Makes 12 shot glasses
A fragrant recipe for all age groups. I have been making this for almost 10 years. Earlier, I used only lemons but once I ran out of lemons and used lime instead.It was more intense in flavour. Now, I include both the citrus elements in my souffle.
This is a very simple sweet dish usually made on days when people observe a fast. It provides a high dose of carbohydrate kick.
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
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.
1. Dark Chocolate. 250gms
2. Butter. 65gms
3. Marshmallows. 75gms
4. Cream. 200mls
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