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.
Check out what the other food blogger are doing this blogging marathon 90

                                                                    

PANEER PARATHAS/ COTTAGE CHEESE STUFFED PARATHAS



I don't do much stuffed chapathis/parathas at home. I have no clue why! But I love them............. and isn't it easier to just make one dish instead of making a main dish, a side dish and rice/chapathi?? Normally, most stuffed chapathis go well with a simple raita or even plain yoghurt or even some pickle if your too lazy to make the raita.

So I'm choosing paneer parathas for day 2 blogging marathon under 'everyday lunch/dinner dishes'. 
I immediately thought of stuffing the chapathis with paneer coz thats one thing my daughter eats without a fuss. Also we all love paneer. This is a super easy recipe and got the idea from my tasty curry. The recipe was a breeze............and so delicious! Please do not leave out the ghee or butter for brushing! trust me it makes a difference. Iv used only a bit of butter. That's wy you can see parts of the parathas in the photos are dry without the butter.

 I served these with a simple onion and cucumber raita and some mango pickle. These parathas are super duper delicious and filling! Try it and lemme know if you think the same too!



Makes 5
INGREDIENTS:
whole wheat flour - 2 cups, more for rolling
warm water - 3/4 cup(approx)
salt to taste

for the stuffing:
paneer/ cottage cheese, grated - 200 g
green chilies, chopped- 2 (optional. if you want it spicy)
chili powder - 3/4 tsp
fresh coriander leaves, chopped - 1 tbsp
cumin powder - 1/4 tsp
salt to taste
butter or ghee 

PROCESS:
  • In a bowl place the flour and salt and mix. Slowly add the required water and knead to form a soft dough. Knead for atleast 15 minutes then cover and rest for about 30 minutes or so,
  • In another bowl, mix together the grated paneer, chili powder, green chilies, fresh coriander leaves, cumin powder and salt. Divide into 5 equal balls. Keep aside
  • I made 5 individual balls  from the dough. Take each ball of dough and roll out into a 5 or 6 inch diameter circle.
  • Now place the paneer ball in the centre. Lift the edges of the circle and seal on top by pressing the dough shut, enclosing the ball of paneer inside.
  • Dust with flour and pat it down so it becomes slightly flat. Gently roll out the ball into a round, thin chapathi/paratha.
  • Don't worry if its untidy. You will get more neater once you keep doing it. My first was slightly messy too.
  • Just remember to be gentle and even while rolling it out. Otherwise the paneer will come out.
  • Now heat a tawa or skillet and grease with butter or ghee. 
  • When the pan is hot place the rolled out paratha on it. Brush with more butter on top and turn it over after a few minutes. When it is slightly brown and done on both sides you an remove from the pan.
  • Repeat for the rest of the parathas.
notes:
  • Make sure the skillet is hot before placing the parathas on it.
  • Be generous with the ghee or butter to get tasty results ;)

 so check out what the other food bloggers are doing this blogging marathon 90
                                                                     BMLogo

CURD RICE/ YOGHURT RICE





This dish is a regular in many south Indian homes. It is so healthy and nutritious and the best dish to eat during summer. It's so refreshing. Its extremely kid - friendly. We all grew up eating this. 
It goes well with this potato fry or even some plain mango pickle. If you're a non- vegetarian how about some fried fish to go along with it?
You can make it more exciting by adding in some diced cucumbers or grated carrots...........or even some pomegranate! Won't that be a pretty sight?

This week's topic for the blogging marathon is everyday lunch/dinner dishes. So this dish does absolute justice to the topic as I'm sure most south Indians make this dish atleast once a week. Watch this space for the next 2 days for other easy dishes under this topic!  



serves 4
INGREDIENTS:
uncooked rice - 1.5 cups 
water - 5 cups
milk - 1 cup (cool)
yoghurt - 2.5 cups 
ginger, grated - 1.5 tbsp (optional)
fresh coriander leaves - 1 or 2 tbsps (optional)
salt
to temper:
oil - 3 tbsps
mustard seeds - 1.5 tsps
urad dal - 1/2 tsp
curry leaves - 1 long stem
dried red chilies - 2
green chilies, chopped - 3

PROCESS:
  • I used a rice cooker to cook my rice. Dump the rice and the 5 cups of water and turn the cooker on. We need the grains to really mash. 
  • Once the rice has cooked, transfer the rice into a big bowl and just mash it up using a spatula. Let it cool.
  • Once it has cooled down, add the salt, milk, yoghurt, ginger and the fresh coriander leaves. Mix well.
  • In a small saucepan/wok heat the oil. Add the mustard seeds. Once they start to pop, add the red dried chilies, curry leaves, urad dal and the green chilies.  When the urad dal starts to slightly brown switch off the flame and pour this oil into the bowl of rice.
  • mix well and serve either cold or warm.

check out what the other bloggers are doing this blogging marathon #90
                                                             

KOTHU PAROTTA /KOTHU PRATA



This is my absolute favourite dish. It comes together very easily once you have your parathas ready. Definitely a dish I would make when I'm too lazy to cook. If you have any leftover parathas from the previous day............this might be your go-to dish.

It goes perfectly well with lemon. Our favourite. But most people prefer it with some raita or even pickle.
Parathas are not exactly healthy, but who can resist em?? :)




serves 4-5 people
INGREDIENTS:
oil
onions, chopped - 4 
green chilies, chopped or slit - 6 (more if you like it spicy)
turmeric powder - 1 tsp
eggs - 6
parathas - 7 or 8
ginger, grated - 1 tbsp (optional)
grated carrot - 3/4 cup (optional)
fresh coriander leaves, chopped - 1 tbsp
salt

PROCESS:
  • Shred or cut up the parathas into tiny pieces. If you are feeling lazy pulse them in your food processor ;)
  • in a bowl whisk the eggs with the turmeric powder and some salt and keep ready on the side.
  • In a big wok, heat some oil and saute the onions and green chilies.
  • When the onions have browned slightly, add the ginger and carrots.
  • Add salt
  • Saute for a few minutes till the carrots have lost the raw smell.
  • Now pour the egg mixture into the wok and cook like how you would cook a scrambled egg.
  • Add the coriander leaves too.
  • Once the egg has cooked, add in the shredded parathas and mix well.
  • Check for salt.
  • If you like it slightly crispy, then turn up the flame and stir the kothu parathas. 
  • Serve with raita or pickles or some lemon.

SPINACH SMOOTHIE



I made this fantastic Almond Butter last week. Its super duper healthy and nutritious and I love that its homemade so I know exactly what went in.......and zero preservatives!

I use it in any way I can. Iv always hated smoothies.............and a green smoothie????UGGGHHHH. RIGHT? Wait till you try the recipe below! I absolutely love it. Its got all my favourites in there......... so easy to drink.....and such a great way to start your day. Hopefully I can make it THE drink to start my day with :) 


Makes 2 big glasses
INGREDIENTS:
Banana - 1
mango -1/3 cup
low fat milk, chilled - 1 cup
cold water - 1/2 cup
baby spinach, washed and dried - 100 g
dates, pitted - 2
Almond Butter - 2 tbsps


PROCESS:
  • Just dump all the ingredients into the blender and whizz....................
  • Serve chilled.

ALMOND BUTTER



Hope you all had a lovely weekend! We had a quiet one and enjoying the last weekend with my mum before she goes back home!Why does time fly when mums are around??

Today's recipe is a very easy Almond butter. I was searching for a good and healthy breakfast spread. Peanut butter is something we all eat at home. So I wanted to try it at home without any preservatives. But then I opened the fridge and a bag of almonds were staring back at me. It has actually been sitting there a long time and thought I'd finally put it to use. So that's how those almonds became Almond Butter :)



I'm hoping to make that Peanut Butter very soon........along with some Nutella.........atleast we all know what goes into it.....!! and maybe can reduce the sugar a teeny weeny bit!

The Almond Butter was a huge hit. Perfect consistency............!It can be used as a dip for just about anything. P.S it tastes amazing with apples! You can use it to flavour your smoothies too.............watch out for the next blog post! It stores well in the fridge for about 3-4 weeks. just remember to use a clean spoon each time!



This recipe makes a small jar (seen in the pic)
INGREDIENTS:
Plain almonds - 1 and 1/4 cup
Oil - 4 tsps
Honey - 3 tsps
Salt to taste


PROCESS:

  • In a skillet, dry roast the almonds till slightly toasted. let it cool.
  • In  a blender, pulse the almonds till it becomes like powder.
  • Now add 2 tsps oil and slowly start blending it.
  • Add the rest of the oil and honey at regular intervals. Add the salt too.
  • Keep scraping the sides of the blender and continue blending till you reach the desired consistency.
  • It took me about 20 minutes. take breaks in between if the blender gets too heated up.


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