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!
Its been long that I’ve written something and no better come back than today’s recipe. Its Eid-Al-Adah today, a festival celebrated by all my fellow Muslim brothers and sisters. This is the 2nd Eid of the year and the most important one. Eid-Al-Adah is a sacrifice feast where in it is believed that if you make any kind of offering, you are brought closer to Allah (as per Wikipedia).
It was indeed a great start to the day when my neighbour rang the door bell at 9 am and gifted me a bowl of Sheer Khurma. Here’s a picture of it!
Sheer Khurma is mughlai dessert specially made during Eid. And believe me, there is no sugar in this delicacy. It is made rich with nuts, milk and it gets all its sweetness from dates. I’ve made it a couple of times and here’s my recipe. Do try.
1 Litre Full Cream Milk
3 Tbsp Ghee
1 Cup Vermicelli
10 Cashews (chopped)
10 Almonds (slivers)
1 Tbsp Chironji Seeds (Buchanania Lanzan is the name of the tree that produces this wonderful seed)
15 Dates (soaked and made into a paste)
10 Dates (deseeded and chopped)
10 Raisins (Chopped)
1 Tsp Cardamom Powder
1/2 Tsp Rose Water
1/2 Tsp Kewara Water
Heat a heavy bottom pan and add 2 Tbsp of ghee to the pan. Roast the seviyan , dry fruits and chironji till golden and keep aside.
In the same pan, heat the remaining ghee and add the date paste. Saute for a a minute or two.
Add milk to the date paste and allow let it come to a boil. Let the milk simmer for 5-10 mins.
Add the roasted vermicelli and dry fruit mixture to the milk and allow it to simmer till the vermicelli is cooked – another 8-10 mins. The milk will eventually thicken a bit.
Add the cardamom powder for the amazing aroma and flavour.
Remove the pan from heat and cool for 15 mins. Add the rose water and kewara water.
Garnish with silver leaf and few roasted chironji seeds. Serve the Sheer Khurma hot, warm or chilled.
May Allah bless you all with happiness and good health, always! Eid Mubarak!
Summers are here… And with summers, comes the season of mangoes! Yes, mango itself can be considered a season. It is at the onset on spring that the raw mangoes hit the markets and we are all geared up to make pickles, sherbet, chutneys etc.
You will be amazed to know the variety of mangoes available in the market. I don’t know all but I can definitely name a few – Alphonso, Banganapalli, Chausa, Dussehri, Totapuri, Langra (my favourite), Kesar, Himsagar, Kishan Bhog.. It’s a long list.
Mangoes are an integral part of our meals – could be a mango shake to beat the heat or in the form of Aamras, that is eaten with chapati/rice in India. I have very fond memories with this fruit – just after dinner, my dad used to sit with a platter of mangoes and a knife. He used to cut the mangoes into chunks and feed us with his hands. And whenever he used to feed my mum, all she said was “no darling, I’m full.. I don’t want mangoes” and then after a pause, she used to take the piece and relish it! My sister, my dad and I had a great laugh over it.. This still is a ritual in my house.
Now that I live in Mumbai, I miss home. I miss eating mangoes with my family. So, I cooked a delicious Mango Rice Pudding..
Here’s the recipe. This will make for 2-4 servings.
Rice – ½ Cup
Milk – 750 Ml
Cardamom – 2 Pods
Mango Puree – 1 Cup
Mango Extract – 1 Tsp
Sugar – ½ Cup or as per taste
Mango Pieces – 2 Tbsp for garnishing
Saffron and Almonds for garnishing
Wash the rice and soak it for 30 mins. I used a particular kind of rice available in East India – these are small grained. You could even use Basmati or any long grained rice.
Pour milk in a vessel and bring it to a boil.
Add in the rice along with a pod or two of cardamom and cook till it is 3/4th done.
Add in half cup sugar and stir.. Be careful with the sugar as the mango puree will also lend it’s sweetness. ++ when you cook with love, the food is always sweet. Cheesy, but true!
Cook till the rice is soft but not mushy.
Turn off the heat and let the pudding cool for a bit..
Add in the mango puree along with few drops of mango extract. Stir well.
Let the pudding come to a room temperature and then, refrigerate it for 3-4 hours.
Serve in little ramekin like bowls and garnish with saffron and almond flakes.
Now, I’ve found another Mango fan in my family – my mum in law. She just loves mangoes.. So much, that she can live on them all summer and if given the option, all her life.
I hope you will give the recipe a try and create sweet memories with your loved ones.
The French call it “Moufflet”, the Germans call it “Muffe” and the Americans call it “Muffin”! An individual bite sized quick bread, can be sweet or savory, you can bake it with a lot of options.
I have a full time job and like all of us I’m busy meeting the deadlines, and later completing household chores and attending to my family. Many days there’s hardly any time to prepare a good breakfast. And breakfast for me is the most important meal of the day. I want my day to start with healthy yet delicious food!
Wheat bran muffins with Cinnamon and Raisin, a cup of hot tea and I’m ready to take to take on the world.
For about 16 Muffins, you will need:
1 cup wheat bran
1 cup wheat flour
1 tbsp baking powder
1 tbsp baking soda
1tbsp cinnamon powder
135 gms melted butter
¾ cup brown sugar
2/3 cup raisins
1 lightly beaten egg
1 cup butter milk
Preheat your oven to 180 degree Celsius.
Line the muffin mold with muffin cases and grease with some butter
Mix together the melted butter, brown sugar and raisins. Whisk well for about 5 mins. Add the egg and beat with the whisker for another 5 mins.
Sift the flour, baking powder and baking soda into a bowl. Add the wheat bran and Cinnamon powder, mix well.
Mix the dry ingredients into the batter and mix well. Add little butter milk at a time and mix well. Adjust the consistency so the muffin batter is lumpy. These will give you dense muffins, just the way it should be.
Spoon the batter in the greased cases – fill up to 2/3rd of the case leaving space for the muffins to rise. Bake for 15 mins at 180 degrees and the lower the temperature to 150 and bake for another 15 mins. I always play safe cause I have no control over my OTG. You never know when it starts acting funny 😉
Once cooked, turn off the oven and take them out once they have cooled off, dust with some icing sugar and garnish with raisins.
I usually make these muffins at night, so I can get those extra 30 mins to sleep!
Work or no work, healthy bran muffins are always a thumbs up for me! And muffins, we all know, can brighten anyone’s day.