Mini Nutella Cookie Cups - Eggless

These are so delightful when baked, that you just wait when you can pop them in to your mouth.  They simply melt.    

Ingredients
50 Grams butter (softened)
50 Grams Icing sugar
25 Grams Brown sugar - powdered
2 Drops Chocolate essence
70 Grams All-purpose flour
1/2 Teaspoon Cocoa powder
A pinch of soda - bi - carb
A pinch of salt
25 Ml Milk
A Small Jar of Nutella

Method 

Preheat oven to 180 degrees . Grease your mini muffin tin. I made these in the appe pan since I did not have a mini muffin pan.

 Seive the flour, salt, baking soda, keep aside. 
Cream butter and both sugar in bowl until light, smooth and fluffy! Gradually add the seive flour  until all the flour is mixed in. Add milk a teaspoon at a time and lightly bring it to together to form a dough.  (Do not use knead the dough too much or else the cookies will become hard and tough.

Roll dough into balls.

Pop them in the mini muffin tin / appe pan  and bake for 10-12 minutes, until golden brown but not too dark around the edges.

When done, remove from oven and let sit for about 2 minutes. 

Then make wells for the nutella with a shot glass. 

Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in tin. 

Remove from tin and relish them. 

Nutella  solidifyed in about an hour, which  I, then transported to my friends!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels : Biscuits & Cookies, Eggless, Blogging Marathon

Nutella Strawberry Bread Roll Ups

These Strawberry Nutella Roll Ups are easy to make, are perfect for a breakfast, brunch or dessert. Serve these with ice cream for dessert and you will simply love these roll ups, with nutella, strawberry and top it icecream .....yum..

Ingredients

8 Slices White sandwich bread - crusts removed
12 Strawberries - sliced
5 Tablespoons Nutella
Butter for frying

Method

Use a rolling pin to roll the bread flat. This makes them easier to roll up.

Spread around 1/2 Tablespon or more of Nutella. 

Arrange strawberries along the bottom of each piece of bread.

Roll up bread. The Nutella will keep it sealed.

Melt butter in pan over medium high heat. Place  each roll upin the pan. Repeat with remaining roll ups. Cook for around 2 - 3 minutes until each side is golden, rotating it.

Serve immediately, while warm.

My Notes:

Use fresh bread to make these or the will break while rolling. The bread that I have used is a day old, hence you can see cracks.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels : Breakfast, Brunch, Nutella, Strawberry, Blogging Marathon

NUTELLA PARCELS

These are flaky and gooey nuttella parcels, wherein when you bite into it nutella oozes out. Simply yummy and delicious. These parcels I made for our evening tea. They were finished in jiffy. Try them and you too will enjoy.

While making these parcels I had a tough time.  Heat was too much and the pastry sheets were just melting and soft.  Had to refrigerate after every step.

Ingredients
5 Square Puff pastry sheets

For the filling
Nutella as required
1 egg + 1 tablespoon water, for egg wash

Method
To assemble the parcels:

Preheat oven to 180 degrees . Line a sheet pan with parchment paper.

Defrost the sheets and cut into squares (of one sheet I got 2 parcels) Top with a teaspoon of Nutella.

Brush edges with the egg wash. Top with the other half  and press to seal. 

Use the back of a fork to press a decorative edge around the parcels.  Refrigerate them for at least half an hour.

Brush tops with egg was.  Bake until crust is golden. Let cool slightly and serve immediately. 

These parcels are best had the day they are baked, but will keep at room temperature for a few days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Puff Pastry Sheet, Nutella, Blogging Marathon, Snacks

RESHMI CHICKEN

This recipe is from my diary. When read this recipe I, found it so simple to make. Made it and it tasted delicious. My daughter loved it. 

Ingredients
1 Kg Chicken - make about 16 pieces
1 Cup Yogurt
4 Tomatoes - puree
2 Teaspoons Red Chili Powder
1 Teaspoon Garam Masala Powder
1 Tablespoon Ginger Garlic paste
1 Teaspoon Salt
A piece of Coal - to smoke

Method
Marinate chicken with all the ingredients for atleast 2 hours ( I kept it overnight in the refrigerator).

Heat half cup oil in a heavy bottom vessel, add marinated chicken. Cook covered with a lid or a aluminum foil for 30 minutes on slow flame until oil comes on top and the chicken is cooked.  After 30 minutes open and check if the chicken is cooked or else let it cook  till done.

Light the coal on the gas flame. When flaming red, place a piece of foil on the chicken gravy, keep the coal on the foil, pour a teaspoon of oil, cover it immediately cover with a lid for 5 minutes. Open and remove the foil along with the coal. 

Serve garnished with coriander leaves. Enjoy this with roti or naan.

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 1.

Lables :  Chicken, CCChallenge

Soya Masoor Paratha

Soy protein is a good substitute for animal products because, unlike some other beans, soy offers a 'complete' protein. Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat.

Stuffed soya masoor paratha, tastes exactly like the kheema parathas usually prepared with meat. As this parathas are stuffed with spice and are wholesome, this is a complete meal for your dinner with your choice of dip or sauce. This are perfect even for vegans or vegetarians.  We loved  these protein packed soya masoor paratha very much, we had this parathas  for our dinner with sauce and a katori of curds.

Ingredients
2 Cups Soya – soaked in milk for at least 2 hour
2 Cups Masoor - sprouted
1 Onions - large - chopped finely
1 Teaspoon Garlic - chopped finely
1 Teaspoon Red chilly powder
1 Teaspoon Garam masala powder
1 Teaspoon Coriander seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Fennel seeds
1/2 Teaspoon Ajwain seeds
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Sugar
Salt to taste
1 Tablespoon Oil
Few chopped coriander leaves

For Paratha
3 cups Wheat flour
1/2 Teaspoon Salt
Water as required to knead dough
Method
In a pan, dry roast fennel, coriander, cumin and ajwain seeds lightly and grind them to a fine powder.

I used soya chunks,  squeezed the milk and ground them in mixer to a make kheema.

In a pressure cooker wash the masoor, add 1/2 teaspoon salt and 1/4 cup water and cook on high flame for a whistle.

Heat the oil, immediately add the garlic, onions saute until the light pink. Then add the soya, saute for 2 minutes. Add the masoor and the water in which it is cooked, add all the spices, salt and sugar and cook on high flame till absolutely dry. Switch off the flame and add the coriander. Keep this to cool.

For the paratha
Mix all the ingredients for paratha, add water as needed,  knead into  a soft and smooth dough.  Keep aside for half an hour. Make 7 balls.

Roll the dough into a large circle, place 3 - 4 tablespoon of the filling.

Fold the edges of the dough, into a square, dust with enough flour and roll the dough into a thick paratha (see pic).

Heat a tawa, drop gently the paratha,drizzle few drops of ghee, cook the paratha until they get well cooked on both sides till brown spot appear on slow flame.

With loads of nutritional values,these soya granules suits prefect to add ton of proteins in your daily diet. So go ahead prepare these and enjoy warm with your choice of dip.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels: Paratha, Soya, Masoor dal, Healthy, Main course,Vegan, Blogging Marathon