JHAT PAT MITHAI

No I wont call them Shahi tukda/toast, I prefer calling them jhat pat mithais coz my version is really jhat pat ( put together in a hurry) and I prefer the soggier version. I first had the soggy pineapple flavoured version in Andhra Bhawan, Delhi, fell in love with it and turned my back from the Shahi version forever.
 Ever since I have moved to the North East I have this eternal craving for sweets (fueled by the fact that there are no decent sweet shops around, the only ones found here serve sweets that qualify as sweets just because they contain sugar!!). This comes really handy when I suffer from these sudden "sugar fits".

WE NEED

1. Bread 1 medium sized loaf  (I prefer the thicker sliced handmade variety. Dont get me wrong I am not alluding to the fancy handmade breads in fancy shops with fancier prices...But the rotiwal ko pauroti)
2. Sugar 500 grams
3. Water 500 ml
4. Oil for frying
5. For flavouring one can use powdered cardamom or powdered cinnamom (1 tsp )  or pineapple essence(2 drops)    (Do not mix the flavours it meses up the whole thing)

LETS GET GOING 

1. Prepare the sugar syrup by boiling the water with sugar on a low flame till it attains 1 string consistency. Add the flavour of your choice and keep aside.
2. Cut the bread slices into halves or triangles and deep fry them till brwon and crisp.
3. If you want the crisp version then dip in the sugar syrup and immedeatly drain. 
4. If you want the soggy version arrange the fried bread slices in a serving dish and pour the syrup over it. 

SWEET NOTHINGS

Its been quite sometime since I blogged on Bhanchaghar..Actually I havent been doing much of cooking and am sticking to boiled food and salads due to my evergrowing weight. This is one of my few luxuries...very basic but nice

We need

4 ripe bananas

Rasins (soaked for five minutes in water) 1 tbs in fact as much as you like

Fresh cream 1 tbs

Honey flavoured cornflakes 2 tbs

Lets get going

1. Peel the bananas and slit them lenght wise into two or three

2. Place them in a serving dish

3. Spoon in the fresh cream. (I also put a few tbs of milk as well)

4. Sprinkle with raisins and cornflakes.

Simple but simply yummy

CARAMELISED SWEET POTATOES

On my way back from work there is a place where a bunch of village women sit with small piles of vegetables from their garden. the vegetables are home-grown, fresh and organic. I make it a point to buy them every alternate day. Last week I bought sweet potatoes worth Rs 10 which was quite a big pile. I was boiling and eating them rather uninterstingly until my neighbour gave me this recipe. Its fattening but truly divine.

INGREDIENTS

Sweet potatoes about 5

1 tbs clarified butter(Khareyko ghiu/ghee)

1 tbs sugar

LETS DO IT

Finely slice the sweet potatoes into roundels

Heat the ghee in a pan and fry the sweet potatoes

When the sweet potatoes are half cooked add the sugar

let the sugar caramelise and stir so that all the sweet potatoes are coated evenly with the caramelised sugar.

This tastes great by it self and is a unique topping idea for ice cream.