Thursday, February 28, 2013

Nutella Pull Apart Roll

I would never miss an opportunity to bake anything that has Nutella in it......just heavenly.

Recipe Source : GoodFood My Jhola
  • 200 grams Flour (maida)
  • 1/2 cup lukewarm Milk
  • 2 tsp Dry active yeast
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2 tsp Butter, softened
  • Extra butter for brushing
  • 4 tbsp Nutella
  1. In a bowl mix together yeast, sugar and lukewarm milk and set aside for 5 to 10 minutes till it becomes frothy.
  2. Take flour/maida in a big bowl, add the yeast/sugar/milk mixture and mix together add little more milk if required to bring the flour together (I used 3 tbsp milk).While kneading the dough add the salt and butter and knead into a smooth soft dough.
  3. Make a ball with the dough and place in a greased bowl and cover with cling film or a kitchen towel, place in a warm place and let the dough double in size for 1 hour.
  4. Once the dough has doubled, punch it down and knead for a minute.
  5. Roll out the dough on a lightly floured surface,1/4 inch thickness and roughly 14 inches lengthwise.Spread nutella on the rolled out dough. Roll the dough little firmly into a 14 inch log.
  6. Cut the log into 7 equal parts and place on a greased 8 inch round cake tin cut side up. Cover the rolls with clingfilm and place in a warm place and let it double its size for 1 hour.
  7. Pre heat oven at 200 degree C, lightly brush milk on top of the rolls and bake for 20 minutes or till the top is slightly brown.
  8. Remove from the oven and brush the rolls with little melted butter.

Thursday, February 21, 2013

Crispy Spring Paneer

Crispy spring paneer......simple veggie appetizer....and proof that I suck when it comes to naming a dish.

Recipe Source :Sanjeev Kapoors Flavors of the Orient 
  • 200 grams Paneer 
  • 5 to 6 cloves Garlic, minced
  • 1 tbsp Lemon Juice
  • 2 tbsp Sweet chilli sauce
  • 1 tbs Soy sauce
  • 1 tsp Pepper
  • 2 tsp Red chilli flakes
  • 1 tsp Sugar
  • salt to taste
  • 2 tbsp Flour (Maida)
  • 1 tbsp Cornflour
  • 5 sheets Spring roll sheets
  • Oil ,deep frying
  1. Cut the spring roll sheets into thin strips and keep aside.
  2. Cut the paneer into thick fingers.
  3. In a bowl mix together garlic, lemon juice, sweet chilli sauce, soy sauce, pepper, red chilli flakes, sugar and salt. Apply this mixture to the paneer and let it marinate for 15 minutes.
  4. Add flour and cornflour to the paneer and mix well, set aside for few minutes.
  5. Take each paneer and wrap it with the spring roll sheet strips and press to make it stick to the paneer. if the strips are not sticking make paste with maida and little water, and use it to stick the strips to the paneer, keep aside the wrapped paneer..
  6. Heat oil in a pan on medium flame, when hot drop in the wrapped paneers and fry till golden brown,
  7. Serve hot with tomato sauce or sweet chilli sauce.

Tuesday, February 5, 2013

Strawberry Cheesecake

Iam so fed up saying "this is one of my favorite desserts"...for every dessert I post....So lets get one thing  straight....I am absolutely crazzy and in love with from now, I am not going to use the sentence "this is one of my favorite desserts".....coz now you know....and I cannot help it.....its in the genes....the whole family loves desserts...I am not sure how our 'Dessert loving gene' has passed on to our maid Kamala.....coz she loves desserts too....and actually ate a big chunk of this cheesecake.....we all kept wondering where the last piece  disappeared .

Print this recipe

for base
  • 25 Marie Biscuits
  • 113 g Butter, melted
for Cheesecake - Recipe Adapted from - Deeba Rajpals Passionate about Baking
  • 800 ml Yogurt
  • 1/2 cup Strawberry crush
  • 200 ml Cream (I used Amul trtra pack)
  • 1/2 cup Icing Sugar
  • 11/2 tbsp gelatin
  • 1/4 cup Cold Milk 

  • Whipped Cream (optional)
  • Fresh Strawberries 
  1. Hang the curds in a muslin cloth overnight in refrigerator.
  2. Crush marie biscuits in a blender or ziploc bag. Mix with melted butter.Transfer into an 8 inch spring form or pie pan and press the mixture firmly with your hand or back of a spoon or ramekin, extend the base to the sides of the pan. Set in the freezer till further use.
  3. Sprinkle gelatin over 1/4 cup cold milk and place in a vessel with hot water till the liquid is clear and all the gelatin is dissolved.
  4. Whip the 200ml cream till medium soft peaks are formed and place in the refrigerator till further use. 
  5. In a blender or using a hand whisk, blend together the hung curd, strawberry crush and icing sugar till smooth and add in the gelatin liquid and blend well.Now fold in the whipped cream.
  6. Pour the cheesecake mixture into the prepared biscuit base and spread evenly.
  7. Place in the refrigerator for 4 to 6 hours or overnight till the cheesecake sets.
  8. Served with fresh strawberries and whipped cream.
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