HOMEMADE NUTELLA




We use the store bought Nutella at home. My kids love it! Well.................!! I wouldn't blame them,,,,,,,,,,, ! My younger one loves sugar and she tends to eat quite a bit. That's when I decided to make Nutella at home so I can control the amount of sugar that goes inside. I know its still unhealthy. But its a lil something that I can do!

So I looked up online and rounded up on a few ingredients and decided to play around with the quantities. So it was tasting.........blending..........adding.........tasting............mixing.........adding ........all the way! And after about 2 plus hours.................... this is what I came up with,

The verdict? Definitely darker and less sweeter than the original Nutella.............but when you spread it on toast or add it to some fruits........nobody can find out :) I loved it. It stores well  for about 7-10 days at room temperature. Will definitely stay longer  in the fridge. But then it hardens up.... so maybe you can scoop out the required amount and microwave it.





IT MAKES A MEDIUM JAR AS SEEN IN THE PICTURE

INGREDIENTS:
hazelnuts - 2 cup(250 grams)
cocoa powder - 1/4 cups
dark chocolate, broken into small bits - 1/2 cup
milk chocolate, broken into small bits - 1/2 cup
honey - 3 tbsps
sugar - 3 tbsps
coconut oil - 5 tbsps approx (gives you the shine and smoothness)
sea salt - pinch

PROCESS:

  • Preheat the oven to 180 degrees c.
  • Arrange the hazelnuts on a baking tray line with parchment paper.
  • Put the tray in the oven for about 10- 15 minutes or so, stirring them every 5 minutes or so.
  • They are done when the skin looks slightly cracked and shiny.
  • When they are done, put the hazelnuts in a kitchen towel and close (bundle it) and hold tightly. give it a good massage so the skin comes off.
  • Open to check if the skin has all flaked and come off.
  • After its done, remove the skinless hazelnuts and place them in your blender or food processor.
  • Pulse and blend them till they become coarse. That's the first stage. 
  • The second stage will be still powdery but you can see that the oils have started coming out and it will be clumped together. You can add 2 tbsps of coconut oil at this stage to make it easier.
  • the next stage will become smooth.
  • So it's a LONG process coz you cannot let your machine heat up! So remember to give the machine breaks. I'm warning you it will take close to an hour. but its worth it.
  • After the hazelnuts become smooth, add in the cocoa powder, honey and sugar and give it a whizz.
  • Then you can add in the chocolate. Whizz. The chocolate will melt by itself coz the mixture inside the blender will be slightly warm. 
  • Add in the salt and required amount of coconut oil  as per desired consistency.
  • Transfer into a clean glass jar.

POONDU MILAGAI / GARLIC AND RED CHILLI CHUTNEY



Garlic and Chillies are two strong ingredients by itself. Imagine what happens when they both doninate this recipe. BAM!!!!!! ...........................A dish which is irresistible!Garlic lovers.....this one is for you!
This is my father in laws favourite. I've seen my mother in law make it when we stayed with them. Don't know why, but I suddenly remembered it last week. It's quick and tastes good with just about anything.....Idlis, Dosas, Pulao...........

It  uses just 3 ingredients. So it's basically something which is whipped up when you're lazy or when you have nothing left n your pantry.

You can control the oil that goes into making this chutney. If you add more oil it keeps well in the fridge upto about 10 days or so. But if you going to finish it soon you really don't need to add that much oil.





INGREDIENTS:
garlic, peeled - 14 cloves
dried red chilies - 15 (I removed the seeds of a few. But if you can take the spice, keep the seeds )
sesame oil (nallennai) - 4 to 6 tbsps (approx)
salt to taste

PROCESS:
  • In a wok, heat 4 tbsps of oil and then fry the garlic and the chillies. Add some salt.
  • When the garlic becomes slightly browned, remove from the flame. Let it cool
  • Grind or blend in the blender. Add more oil if required.

BEETROOT PORIYAL



This is my favourite way of eating this vegetable. It's a very South Indian preparation. It's usually a side dish when we make sambar or rasam and rice.................and some applams for a bit of crunch in every bite.........and that's how we do it here! Yep I'm very South Indian like that. So this is my recipe for today under everyday lunch/dinner theme.

Just check out the recipe below.....now ain't that easy? It takes a good 20 minutes including the cutting and cooking. A dish full of goodness!



INGREDIENTS:
oil - 3 tbsps
mustard seeds - 1 tsp
urad dal - 2 tsps
curry leaves - 1 stem
onion, sliced - 1 small
green chili, slit - 2
beetroot, grated - 1 big (500 g)
salt to taste
 
PROCESS;
  • In a wok, heat the oil and and then add the mustard seeds. 
  • Once it starts popping, add the urad dal and curry leaves.
  • Add the onions and green chilies. 
  • When the onions have cooked and become soft and transparent, add the beetroot.
  • Add salt and cook till the beetroot has cooked through. It cooks fast since its grated.
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