Nutella, a brand of sweetened hazelnut cocoa is everyone’s favourite, be it any age. It’s a versatile ingredient, isn’t it? Use it as a spread for toasts, filling for cupcakes, spoonful as it is.. or even Nutella Brownies.
I’m not here to promote it but it’s easier to call a Nutella Brownie a Nutella Brownie and not a Sweetened Hazelnut Cocoa Brownie, right!!! Going nuts over the name.. don’t. Instead, try your hand on these decadent brownies, they are so so so so so delicious that it’s not even funny!
Don’t believe me? Then give it a try now. It’s as easy as i don’t know what..
1 1/2 Cup Nutella
4 Tbsp Butter
1/2 Cup Castor Sugar
1 Tsp Vanilla Paste/Extract (use a pure extract pls)
3/4 Cup of All Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Salt
That’s about it. Now, let’s get on with making the Nutella Brownies.
Line a rectangular pan (usually used for brownies) with parchment
Pre heat your oven to 180 degree celsius for 15 mins.
Sift all dry ingredients – flour, baking powder, salt and keep it aside
Melt 1 cup of Nutella over a double boiler or in a microwave (for a 1 min) and add in the butter and mix well
Whisk together the egg yolks, sugar and vanilla for about 2 mins – no point using fancy hand blenders and all. A traditional whisk is just fine.
Pour in the Nutella and butter mixture to the eggs and whisk well.
Add in the dry ingredients and mix with a spatula until thoroughly combined
Pour in the batter in the lined tin and scoop in few tbsp of Nutella here and there.
Bake this in a preheated oven at 180 degree celsius for 40 mins.
Cool completely before slicing. Whenever you want to serve, just warm it up and drizzle some more Nutella goodness on top… may be with a dollop of Vanilla Ice Cream.
Isn’t this a piece of heaven? Or rather pieces of heaven. Pls pls pls try this else you will regret it.. Then do not blame me 😉
Will be back with another recipe soon. Till then, keep cooking, keep loving!
I am a bread fan and I am a working woman. So, when I’m running late, all i need to do is grab two slices, add peanut butter jam or butter and veggies and leave. But, i just can’t ignore the fact that the industry breads (available in the markets) are whole wheat only for the namesake. They use preservation chemicals and loads of color… Plus it’s not whole wheat.
Anyways, I love eating bread. Period. I need no reason to make a freshly baked whole wheat bread for my family and myself. So, here’s the recipe. All you need is –
Whole Wheat Flour – 200 gms
All Purpose Flour – 50 gms
Salt – 7 gms
Water – 130 ml
Milk – 60 ml
Castor Sugar/Regular Sugar – 14 gms
Active Dry Yeast – 14 gms
Oil – 10 ml
Extra Flour for dusting
Sieve the dry ingredients and keep aside.
Warm some of the water (lukewarm) and add the sugar and yeast.. Let this rest for 10-12 mins until it starts smelling and foams up
Add the yeast water, milk and remaining water to the dry ingredients and need a soft dough.
While making the dough, if you feel the dough is tight.. Add little more water.
Once the dough comes together, topple the dough onto your kitchen surface $dusted with some flour) and knead for a good 10 – 15 mins (use the heel of your hands to knead and pull back the dough with your fingers – this basically releases the gluten in the flour thereby making your bread soft).
Ball it up and leave to rise in an greased bowl. Cover the bowl with a cling film. Let the dough rest for 45 mins in a warm area.
Uncover the dough and knock back to release the air inside. Add the oil and knead again.
Grease your bread mould and dust it. Tap outwards and remove extra flour. Roll the dough into a nice ball (close to the shape of the mould) and place it in the bread mould so it fits rights in.
Brush the top with oil and cover with a cling film and leave the dough to rise for 45 mins in a warm area.
Just before baking, brush some milk on the dough and bake in a preheated oven at 180 degree C for 20-30 mins or until the surface is golden (I used middle rack)
When you take out the bread from the oven, brush some butter on top.
Leave for 10 mins and then take it out of the mould and let it cool completely on a wire rack. Use a serrated knife to slice the bread.
It’s comforting, homely and undeniably delicious. Ohh.. and the smell of freshly baked bread is a trip to heaven !
PS: you can even add sauted onion + spices/ fried garlic pieces + Italian season etc to make a flavoured bread.
The recipe might seem tedious but it’s not. Trust me and give it a shot. Happy Baking guys!
Ajwain a.k.a. Bishops Weed or Carom Seeds is a very popular spice and is used widely in daily cooking. It is known world over for its benefits and soothing effects to our body.
These tiny granules smell like thyme because it contains Thymol, an essential oil present in Carom Seeds. However, the taste is sharp and pungent. A touch of Carom Seed in any dish and the flavour is enhanced. And by touch i mean touch, really! An ounce extra and the taste will change completely.
I usually add Carom Seeds in my morning paranthas (fried flat bread) or to cookies. I love my afternoon tea and i always need something to go with it. A bite or two curbs my hunger pangs and keeps me going. What better option than Carom Seed Cookies.
Here’s my recipe.
All Purpose Flour (sifted) – 2 Cups
Clarified Butter – ½ Cup (you may even use regular unsalted butter, about 100 gms)
Confectioners Sugar – 1.5 Tbsp
Carom seeds – 1 Tsp and little extra to sprinkle on top
Salt – 1/2 Tsp
Baking Powder – 1/2 Tsp
Milk – 50 ml or as required to form the cookie dough
Take a large bowl. Add sifted flour and baking powder, confectioners sugar, carom seeds and salt. Mix the dry ingredients thoroughly so the Carom seeds are well distributed.
Tip in the Clarified Butter and mix well using your fingers. At this points, the mixture should resemble crumbly and just about to come together.
Add 2-3 tbsp milk at a time and mix well. If the dough seems dry, then add 1-2 tbsp milk and mix. Knead with light hands just until the dough comes together. Cover the dough and keep it aside for 30 minutes.
Preheat the oven at 180 degree Celsius – do this when you start the cookie cutting process.
Sprinkle some dry all purpose flour on the counter top or on the surface you wish to roll the dough on. Place the dough on top and roll out until ½ cm thick. Just before finishing the rolling process, sprinkle few carom seeds on top and give it a light roll so as to stick the seeds to the cookie top.
Cut the cookies using a a cookie cutter or even a glass.. i like a variety of shapes and so i used my flower shape cookie cutter.
Place the cut out cookies on a greased and dusted baking tray. Ensure that they are placed at a distance.
Place the cookie tray in oven (in the middle rack) and bake for about 12 – 15 mins until golden brown. Since, all ovens our different, temperature and timing may vary. To keep your cookies from burning, keep an eye on your oven at intervals.
Once baked, open the oven door and let your cookies cool completely. Take them out of the oven and store in an airtight container.
I know it is not time for my afternoon tea. But still, I’m off to munch on my cookies.. see ya!
Born and brought up in Kolkata, I have an inclination towards the typical Bengali Cuisine. When I say Bengali Food, a variety of fishes and meats might pop up in your head. But it might strange sound to you like it does to my friends and colleagues, I’m a vegetarian. Yes, I was born in Kolkata… Yes, I was even brought up there… Yes, my family stays back in Kolkata… Yes, I love Bengali Food… But, I AM A VEGETARIAN. For people who aren’t aware, Bengali cuisine offers a whole lot of variety for vegetarians as well. You will be amazed… believe me!
One of my favourite dishes is Luchi with Aloor Dom! Aloor Dom is a simple and a very humble dish – baby potatoes cooked in a spicy gravy. Apart from the key being the well-cooked baby potatoes, mustard oil is what gives the dish it’s distinct flavour.
To serve about 5 people, you will need.
500 gms baby potatoes (par boiled)
¾ cup mustard oil for frying potatoes
3 tbsp. fresh mustard oil for making gravy
1 tsp caraway seeds (Jeera)
1 black cardamom
4 to 5 black pepper corns
1 green cardamom (optional)
½ Cup Poppy Seeds (soaked and finely ground)
1 Large Onion (ground to a fine paste)
2 Large Tomatoes (ground to a fine paste)
2 tbsp. of Ginger Garlic Paste
1 tbsp. of Green Chilli Paste
2 tsp of Turmeric Powder
3 tsp of Red Chilli Powder
2 tsp of Coriander Powder
2 tsp of Garam Masala
1 Cup of Water
Salt as required
1 tsp of Sugar
2 tsp of Ghee
Freshly Chopped Coriander for garnishing (optional)
Rinse the baby potatoes well. Take 4 cups water in a pan and add the potatoes. Boil them till it’s par boiled/ half cooked.
Drain and peel the potatoes. This might seem to be a tedious task but it’s worth the outcome! Watch TV or listen to music… do what you wish to. But, enjoy cooking. That’s what makes your food so delicious!
Using a skewer, poke tiny holes in the potatoes all over. This is done so that when cooking on dum (where it gets the name from), the potatoes absorb the flavours of the gravy. Dum actually means cooking for a long time on slow flame.
In a small bowl, mix together the red chilli powder, coriander powder and garam masala. Add a couple of spoons of water and mix well.
In a deep bottom pan, heat some mustard oil. Add a tsp of turmeric powder and little bit of salt. Add the parboiled peeled potatoes and begin to fry them on a low to medium flame. Keep tossing in between.
Once golden, remove the potatoes on a kitchen towel. Cool the potatoes and prick them with a skewer again. This time, don’t poke much… Let the potatoes be!
Lower the flame, add some more mustard oil. Let the oil heat up once more and add it the khada masala (whole spices) – Cinnamon Stick, Cloves, Cardamom, Pepper Corns and lastly, the caraway seeds. Sauté till you smell the fragrance of the masala.
Add the ginger garlic paste along with chilli paste. Fry for about a minute and add the onion paste. Sauté till pink.
Add in the tomato puree and fry till the oil comes up. That’s how my dad taught me how to identify a cooked gravy base.
Now, it’s time to pour in the poppy seed paste… Cook for another 2 minutes.
Remember, we mixed in our dry spice powders in a bowl?? Add in the dry spice mix and cook for another 2 minutes. Add salt as per taste.
Throw in the fried potatoes and toss well till the potatoes are well coated with the gravy.
Pour in the water. Cover and cook the potatoes on low flame for at least 15-20 mins or even, 30 minutes.
Add in a tsp of sugar and adjust the salt. Cook for 2-3 mins or till the water dries up, not much though. The gravy should be thick.
Time for the finishing touch. Just before taking out the potatoes, add in the ghee and cover for a minute. Let the scent of the ghee seep into the potatoes.
Take the spiced up babies out in a serving bowl. Garnish with fresh coriander and serve hot with freshly fried Luchis. You may even enjoy these with rice/roti/naan/bread… anything your heart desires.
The dish is rich and full of flavour but it is not a difficult recipe. So, get into your kitchen now and give it a try.
If you eat this kind of vegetarian food, I’m sure you will not regret turning into one!