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Nutella Braided Bread

Welcome to a new edition of Blogging Marathon. This month is a special one as this is going to be a Mega marathon. We as a BM group will be 'Firing up our oven' and baking for 26 days of this month, sundays being a rest day!

So check out the baked goodies which will be showcased here and at my fellow BMers for the month of April. I have divided all my bakes into categories like Breads n Rolls, Cakes n Muffins, Savory Bakes and Cookies. All of them will be posted in a random order so watch out for the surprise goodies each day..

For Day 1 of BM #51, I baked this Nutella Braided Bread which was loved by one and all at home. If you are a Nutella fan, this is a must make ! Though the process sounds laborious, it is pretty easy to put together.


Nutella Braided Bread

Recipe Source here
Ingredients - 

All Purpose Flour / Maida 2 1/4 cup
Salt 1/2 tsp
Olive Oil 2 Tbsp
Lime/Lemon/Orange Zest 2 tsp
Sugar 1 Tbsp
Active Dry Yeast 1 tsp
Warm Water 1/2 ~ 3/4 cup (start with half cup)
Nutella 1/2 cup 
Milk 2 Tbsp for brushing


Nutella Braided Bread

Method Of Preparation -


Add sugar in 1/2 a cup of warm water and add yeast to it and set aside in a warm place for about 10 minutes or until the solution froths up.

In a mixing bowl, add the flour, salt, lime zest and rub in the olive oil.

Add in the yeast solution and knead into a soft and pliable dough adding more warm water as needed.

Cover the dough and set it aside in a warm place for about 90 minutes or until the dough is doubled.

Flour a working surface and roll the dough into a 9 X 12 rectangle.

Spread the Nutella evenly all over leaving one inch on all the edges.

Roll tightly (carpet roll/Jelly roll) from the longer side, tuck the ends and the place seam side at the bottom.

Leaving one end intact cut the rolled log down the middle with a knife.

Twist the halves upwards for the Nutella to be seen.


Braid by twisting one-half over the other. Cover with plastic wrap and let it rest for 15-20 minutes.


Nutella Braided Bread Prep

Preheat the oven to 350 °F.

Place the braided dough on a parchment lined baking tray.

Remove the plastic wrap, brush the braided dough with milk before baking it.

Bake it for about 20 minutes or until the bread is cooked through.

Drizzle with some more Nutella and slice it upon cooling.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51


Preparation Time 25 min + 2 hrs resting Time + Baking Time 20 min 
Makes about 12 slices

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Posted by Harini-Jaya R on Wednesday, April 1, 2015

Homemade Fruit Yogurt

For Day 3 week 4 of BM #50, I made this simple fruit yogurt which was a delight to have.

My little one is fond of her yogurt be it Greek yogurt or the regular homemade yogurt. When I asked her if she would like to have a fruit yogurt at home, she was all smiles. As a bonus, she said she would help me make it. What I find is the kids eat the stuff they help in preparing. So one more healthy snack for the kids.

I was thinking I should have made the fruit preserves at home but that is for the next time.

Ingredients - 

Milk 1 1/2 cups
Yogurt Culture 2 Tbsp
Fruit Preserves 2 Tbsp (I used Strawberry and Mango-Apricot preserves)


Homemade Fruit Yogurt

Method Of Preparation -


Heat the milk until it bubbles up and a cream layer forms. 

Set aside until it is warm to touch. Add the yogurt culture into the milk and gently mix.

Arrange two glass containers (I used 2 glass cups) and add a tablespoon of preserves in each of the containers.

Divide the milk (which has the yogurt culture in it already) into the two containers, cover and keep in a warm place for the yogurt to set. (I usually keep it in the oven with just the oven light on).

The fruit yogurt is ready to be enjoyed in 6-7 hours. Mix the fruit which is in the bottom or if you are like my little one, eat the yogurt and eat the preserves as is in the end!!


Preparation Time 15 min + resting time 7 hrs
Serves 2

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Posted by Harini-Jaya R on Thursday, March 26, 2015

Moong Dal Sandwich

For Day 2 week 4 of BM #50, check out this healthy version of a sandwich.

I typically make this when I have left over Pesarattu batter. It makes for a quick bite when in a rush. It is a great idea for either breakfast or an after school snack. 

Ingredients - 

Bread Slices 4
Moong Dal 1/2 cup
Ginger, Green Chilies and Salt to taste
Butter or Oil as needed to toast

Method Of Preparation -


Soak Moong dal in about 2 cups of water for 2 hours.

Grind the soaked moong dal with green chilies and ginger to a smooth batter adding very little water.

Apply some butter on one side of the bread slice and the moong dal mixture to other side.

Heat a griddle/tawa.

Place the buttered side on the tawa. Flip it and cook on the other side as well. Remove and toast the remaining slices as well.

Serve warm with ketchup or enjoy as is.

Preparation Time 15 min
Makes 4

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Banana-Spinach Smoothie

For Week 4 of BM #50,  I chose to make some snacks from a list. I have been intrigued by the green smoothies which are all the rage these days. 

I was very skeptical to try this smoothie but went ahead with it anyway and I am happy that the smoothie didn't disappoint me. The spinach was not overpowering and I felt that it didn't lend any specific flavor. I am sure I am going to make this smoothie for myself. 

Ingredients - 

Banana 1
Greek Yogurt 1/2 cup (or plain yogurt)
Spinach 1/2 cup (or as preferred)
Any Cereal of your choice fistful
Water 1/4 cup

Method Of Preparation -


Blend all the ingredients into a smoothie.

Enjoy for a breakfast/snack.

Preparation Time 5 min
Serves 1

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Posted by Harini-Jaya R on Tuesday, March 24, 2015

Bolani

For Day 3 Week 3 of BM #50, check out these delicious Bolanis, a typical Afghani flatbread.

While I was making these Bolanis at home, I was having a phone conversation with my sister, Jaya. When she came to know that I was making Bolanis, she was surprised and told me that they frequently get these from a local Afghani restaurant. How cool is that, right?

Apparently it is one of their favorite flatbreads and they often get them for dinner! 

It is typically made with All Purpose Flour but I added a little whole wheat flour to make it slightly healthy :).


Bolani

Ingredients - 

All Purpose Flour/Maida 1 cup
Whole Wheat Flour 1 cup
Salt as needed
Cooking Oil 1 tsp
Warm Water 1 cup (approx)
For The Filling - 
Potatoes peeled, cubed 2 cups
Onions, finely chopped and sauteed 1/2 cup
Salt as needed
Black Pepper as needed
Crushed Red Pepper as needed (Optional - I used for the adults)
Coriander Leaves, finely chopped 2 Tbsp


Bolani

Method Of Preparation -


In a mixing bowl, add the flours, salt, cooking oil and water to knead into a soft and pliable dough. Cover and set aside in a warm place for about an hour.

To Prepare the Filling - 
Boil the cubed potatoes and mash them adding in salt, pepper and coriander leaves. Mix in the sauteed onions and set aside.

To Prepare Bolani -
Pinch equal portions of dough. (I got about 12 of them). Roll each of the portion into a flat circle.

On one half of the circle, fill a tablespoon of the filling and cover the other half making a semi circle. Pat it all over to make it evenly spread out. Seal the edges by pressing down with a fork. (See picture)


Bolani Preparation

Heat a griddle / tawa and drizzle some oil and place the prepared semi circle filled with the potato mash. Cook on both sides until they turn golden brown.

Repeat for the remaining portions of the dough.

Serve with plain yogurt or raita as I did.

Preparation Time 45 min
Makes 12

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Cranberry Bannock

For Day 2 Week 3 of BM #50, check out these traditional Scottish Bannocks. As I understand these Bannocks were also called Oatcakes as they were originally made out of oat flour. Later on these were made popular by the North American settlers in Canada.

These Bannocks are basically pan fried bread made with basic ingredients. I felt the usage of a leavening agent was redundant here. I am sure the original version didn't have it either.

Recipe Inspiration from here
Ingredients - 

All Purpose Flour 1 cup
Whole Wheat Flour 1 cup
Baking Powder 1 1/2 tsp (I would reduce it to 1/2 tsp)
Cinnamon Powder 1/2 tsp
Salt 3/4 tsp
Dried Cranberries/Raisins handful
Olive Oil 2 Tbsp
Butter/Oil for cooking as needed


Cranberry Bannock

Method Of Preparation -


In a mixing bowl, add the flours, baking powder, cinnamon powder, salt and the dried cranberries. Rub in the olive oil and mix well.

Add in warm water to the flour and gently knead into a soft dough.

Heat a griddle on medium to low heat. Drizzle a little butter/oil onto the griddle.

Divide the dough into 6-7 portions, pat each portion into a 1/2 cm thick pancake and gently place it on the griddle. 

Brush some more butter/oil on top and let it cook on low heat for about 3 minutes or until the underside is brown. Flip and cook on the other side as well.

Remove and cook the remaining portions of the dough.

Serve warm with your choice of Jam.



Preparation Time 25 min
Makes 6-7

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Potato Farl

For Week 3 of BM #50, I have chosen to highlight some flatbreads from around the world. 
For Day 1 here is an Irish flatbread. There are multiple version of these farls. Typically they are quartered out of a circular pancake but I made them circular and it was a major hit with the kids.

Recipe Source here
Ingredients - 

Potatoes 3 medium sized
Butter 1 Tbsp
All Purpose Flour / Maida 3 Tbsp
Baking Powder 1/4 tsp 
Salt to taste
Pepper to taste


Potato Farl

Method Of Preparation -


Boil the potatoes and mash them adding salt, pepper and butter.

Sift the flour and baking powder and mix it into the mashed potato. Adjust the flavors. Knead into a soft dough.

Grease your fingers and pinch small portions of the dough. Roll into a thick pancake. (Typically it is made into 6-8 inch and made into 4 quarters. I felt it was easier to handle if the size is smaller)

Cook both sides of the pancake on a heated griddle drizzling butter as needed.

Repeat the process for the remaining dough.

Serve warm with ketchup.

Preparation Time 25-30 min
Makes 8 (3 inch circular pancakes)

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Hummus-Avocado Sandwich

For Day 3, week 2 of BM #50, I found these very interesting burger ideas here and out of the numerous options, this hummus-Avocado burger found its way into our menu. It is so very versatile and flexible to accommodate a variety of taste buds.

Ingredients - 

Hummus 1/2 cup
Avocado, pitted and sliced as needed
Lettuce as needed
Onion, sliced as needed
Tomato, sliced as needed
Cheese, shredded as needed
Burger Buns 2
Butter as needed

Hummus-Avocado Sandwich

Method Of Preparation -


Toast the burger buns and apply butter as needed.

Apply a thick layer of hummus on one side of the bun.

Layer the vegetables as preferred. I arranged lettuce, avocado, onion and tomato in that order. Sprinkle the shredded cheese and top it with the other half of the bun.

Serve immediately. I served it with some baked potato fries. 


Preparation Time 10 min
Makes 2

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Vegan Sloppy Joe

For Day 2 week 2 of BM #50, here is a vegan version of the popular Sloppy Joe. I wasn't too sure if my folks at home would appreciate this but decided that the risk was worth it :).

The best part of this adventure was that both the kids and the dad were mightily impressed and did complete justice to their meal. The lentils are full of protein, fiber and iron as well. I was just not able to convince them to go with some whole grain buns. :) Otherwise with all the vegetable toppings I think it was a relatively healthy meal.


Vegan Sloppy Joe

Adapted from here
Ingredients - 

Olive Oil 1 Tbsp
Onion, finely chopped
Garlic, grated
Celery, finely chopped
Red and Yellow Peppers, finely chopped
Tomatoes, chopped 1/2 cup
Tomato Paste 2 Tbsp
Cumin Powder 1 tsp
Chili Powder as needed
Sriracha Sauce 1 tsp (Optional)
Salt as needed
Vegetable Broth 3 cups (Or plain water is fine too)
Red Lentils / Whole Masoor Dal 1 cup
Balsamic Vinegar 2 tsp (I didn't add)
For the Sandwich - 
Burger Buns 8
Butter as needed
Lettuce, Onions, Avocados, Spring Onions and cheese as needed


Vegan Sloppy Joe

Method Of Preparation -


In a pressure cooker or a heavy bottomed pan, heat oil and saute the garlic and onions until they are lightly brown in color.

Add in the chopped celery and pepper. Let them cook for a minute or two.

Add in the tomatoes and tomato paste. Let the tomatoes turn mushy. Sprinkle the cumin powder, chili powder and salt. Pour in the Vegetable broth and let it come to a slow simmer.

Wash and drain the red lentils and add them to simmering broth. 
[If using a pressure cooker, cover and let it cook for just 1 hiss. If using a heavy bottomed pan, let it cook for about 30 min or so until the lentils are just about cooked. Add water if needed.]

After the pressure cooker is cooled, remove lid and mix well.

Toast the burger buns, apply butter and spread some lettuce, pour the cooked lentils on one side of the bun, add whatever toppings you prefer, top it with the other side of the bun and devour!!

Note - Freeze/refrigerate the leftover lentils for a quick bite when you need it the most :)


Preparation Time 35 min
Makes 8

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Grilled Cheese Sandwich

For the second week of BM #50, I shall showcase some classic American Vegetarian Sandwiches which are popular at my place.

For Day 1  here is the ever popular Grilled cheese sandwich. It is a popular choice with the kids when we visit a local eatery. It so happened that I have recently acquired a grill pan and was itching to use it.

The opportunity arose on a weekend evening when we were too full to contemplate a heavy dinner. So we went with these sandwiches and Tomato soup. The kids went gaga over these sandwiches and booked their choice for the next day's lunch box. :)

Ingredients - 

Bread Slices 4
Butter, at room temperature 1 Tbsp
Cheddar Cheese, shredded as needed
Crushed red pepper (Optional)


Grilled Cheese Sandwich

Method Of Preparation -


Heat a grill pan or a griddle on medium heat.

Apply butter to one side of the bread slices.

Place 2 slices of the buttered sides down on the pan.

Spread as much of the shredded cheese as desired on the un-buttered side of the bread slices on the pan. 

Sprinkle crushed red pepper on the shredded cheese as needed. [Optional]

Top them with the un-buttered sides of the other 2 slices.

Gently press down using a spatula and carefully flip the slices to cook on the other side. Make sure both the sides are evenly browned.

Serve warm with Tomato soup for a lovely meal.

Preparation Time 10 min
Makes 4 triangular sandwiches

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Methi Muthia - Steamed

For Day 3 Week 1 of BM #50, here is a classic Gujarati snack which is healthy and tasty at the same time.

It has been in my to-do list for a long time now and I was able to make it for a potluck party. I felt it was a perfect balance of all the flavors. Some might want to add in a little spinach as well to balance the bitter taste of the methi leaves.

Recipe adapted from here
Ingredients - 

Methi leaves, finely chopped 1 cup
Whole Wheat Flour 1/2 cup
Chickpea Flour / Besan 1/2 cup
Ginger, grated 1/2 tsp
Green Chili paste 1/2 tsp
Salt, Sugar, Red Chili Powder, Garam Masala, Turmeric as needed
Lemon Juice 2 tsp
Cooking oil 3 Tbsp (divided use)
Seasoning (Cooking Oil 1 tsp, Mustard seeds 1/2 tsp, Sesame Seeds 1 tsp, Asafoetida 2 pinches)


Methi Muthia - Steamed
* I used frozen and thawed methi leaves

Method Of Preparation -


In a mixing bowl, add the wheat flour, besan, ginger, green chili, salt, sugar, red chili powder, garam masala turmeric.

Rub in a tablespoon of oil into the mixture. Add in the methi leaves and mix well. Squeeze in some lime/lemon juice as well.

Adding as little water as needed, knead into a stiff dough.

Divide the dough into two portions and roll each portion into a 1 inch diameter log.

Place them in a steamer and steam for about 17-20 min.

Remove and allow them to cool for a few minutes.

Then slice them into 1 cm thick circles and shallow fry them in a tablespoon of oil until they are golden brown and crispy.

Meanwhile prepare the seasoning of mustard seeds, sesame seeds and asafoetida and pour it on the shallow fried muthia.

Serve warm with any chutney of your choice or enjoy as is!

Preparation Time 10 min + steaming time 20 min + shallow frying 10 min + Cooling time 10 min  
Makes approx 20-25  1-inch discs.

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Methi Chaman

For Day 2 week 1 of BM #50, here is a classic Kashmiri dish. I recently came to know that Chaman in Kashmiri means Paneer. 

I came to know that sometimes Palak/Spinach is used to circumvent the bitter taste of the methi leaves. I have not used it in my recipe here but feel free to add it. We didn't find the slight bitter taste objectionable as we all love methi in all its glory.

Ingredients - 

Paneer, cubed 1 cup
Cooking Oil 2 Tbsp (divided use)
Cumin Seeds 1/2 tsp
Onion, finely chopped 1/2 cup
Ginger Garlic Paste 1 tsp
Methi leaves, finely chopped
Coriander powder 1 tsp
Turmeric 1/4 tsp
Salt as needed
Red Chili powder as needed
Milk 3/4 cup
To Grind - 
Cloves 2 
Saunf 1/2 tsp
Elaichi/Cardamom 1
Cinnamon 1/4 inch


Methi Chaman

Method Of Preparation -


In a heated pan, add a tablespoon of oil and saute paneer cubes so they are golden brown in color. Boil milk and transfer the sauteed paneer cubes into the hot milk and set aside.

Use the same pan and add the remaining oil. Add cumin seeds and let them crackle. 

Saute the onions and ginger-garlic paste until golden brown. 

Grind the ingredients listed under 'To grind' and add the powder to the onion mixture.

Sprinkle turmeric and coriander powder.

Blanch the methi leaves and add it to the onion mixture. Sprinkle salt and red chili powder as well. Add a few spoons of water and let the flavors blend in.

Drain the paneer from the milk and add the milk to the methi mixture and let it come to a boil. 

Add the sauteed paneer cubes and let it cook for a few minutes.

Remove from fire and serve hot with Roti/Pulao.


Preparation Time 30 min
Serves 4

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Aloo Methi

It has been a wonderful journey of blogging with my friends at The BM Group. Kudos to the group for sticking together and blogging together for 50 months. Three cheers to the group and a special mention for Srivalli for keeping the group interesting !!

For this week I have chosen to highlight some dishes which feature Fenugreek leaves / Methi leaves. It is very well known that they are very nutritious and good for keeping our blood sugar levels healthy.

So for Day 1 week 1 here is a no-nonsense everyday kind of saute which is a delight to have.

Ingredients - 

Potatoes, peeled and cubed 2 cups
*Fenugreek Leaves / Methi leaves finely chopped 1 cup
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Salt to taste
Red Chili Powder 1/4 tsp (or to taste)
Amchur Powder 1 tsp
Seasoning (Cooking Oil 1 Tbsp, Cumin seeds 1/2 tsp, Red Chilies 1-2, Asafoetida a pinch)

* I used 4 Tbsp of frozen and thawed chopped methi leaves


Aloo Methi

Method Of Preparation -


In a heated pan, add oil and add cumin seeds.

After the cumin seeds crackle, add red chilies and asafoetida. Sprinkle turmeric and coriander powder.

Toss in the cubed potatoes and saute until they are golden brown all over. 

Add in the methi leaves, sprinkle a few drops of water and let the methi leaves cook. Also make sure that the potatoes are cooked through.

Add salt, red chili powder and amchur powder.

Remove from heat and serve hot. It tastes best as an accompaniment to Kadi and Rice.

Preparation Time 25 min
Serves 4

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Spinach and Coconut Soup

For Day 3 of Week 4 of BM #49, check out this interesting bookmark of mine. We are totally sold on coconut milk based soups. This soup was no exception. 

The only issue I ran into when I made it was that the soup turned very spicy as the Thai chillies I got were extremely spicy. So on one side we were slurping on the soup with watering eyes while on the other side the kids were giving us weird looks.

Recipe Source here
Ingredients - 

Coconut Milk 1 3/4 cups (I used store bought low cal version)
Spinach, finely chopped 1 cup
Salt as needed
Wheat Flour 1 Tbsp + Water 4 Tbsp (if needed)
Thai Green Curry Paste - 
Coriander seeds 3/4 tsp
Cumin seeds 1/4 tsp
Peppercorns 3-4
Ginger 1 inch
Garlic 1-2 cloves
Green Chillies 3-4 [Reduce to 1]
Coriander stems and leaves chopped 3 Tbsp
Red onions chopped 2 Tbsp
Coconut milk 3 Tbsp


Thai Green Curry Paste

Method Of Preparation -

Blend the ingredients for the curry paste and set aside.

Add the curry paste in a heated sauce pan. 

Add a few tablespoons of the coconut milk and whisk it into a thin paste.

Stir in the remaining coconut milk, and the chopped spinach.

Sprinkle salt as needed.

Bring the soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. 

If the soup looks a little runny, mix flour in water and blend into the soup.

Serve hot for a nutritious soup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49

Preparation Time 30 min
Serves 3-4

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Posted by Harini-Jaya R on Thursday, February 26, 2015
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