Nutella Loaf

Ingredients:

Bread Dough                                     - Enough for small loaf
Nutella                                               - 2 tblspoon


Method:

Roll out the dough into rectangular shape after its first rise.

Spread the nutella on to the rolled dough.

Now start to roll into a log shape, tucking the sides in while rolling.
Make it in a log with seam side down.

Grease a small loaf pan, place the dough log into the loaf pan.

Cover it and keep it in a warm place to rise again. It takes around 40-50 minutes.

Once risen again make some slits on the dough and brush it with butter.

Keep an iron utensil with some water in the lowest shelf. The steam from water will help with the soft crusty layer over the bread.
Bake in a preheated oven at 200c, for 15-20 minutes for the bread loaf. Remove the bread from the oven, and turn it out onto a cooling rack.

Once it cools completely, slice the loaf. Serve the sliced loaf with hot milk or coffee.

White Sandwich Bread Loaf

Ingredients:

All Purpose Flour/Maida/ Bread Flour		- 2 cups
Milk Powder		- 2 tblspoon
Milk+Water		- 1-1/2 cup ( 50:50 )
Honey		- 1 tblspoon
Yeast		- 1-1/2 tspoon
Salt		- 1 tspoon
Olive Oil		- 2 tblspoon

Method:

Take 1/4 cup lukewarm water, add honey  and the instant yeast, mix and set aside to rise.

In a deep mixing bowl. mix the flour, milk powder and salt.

In another bowl mix yeast, milk and oil.

Now start adding the flour mix, a cup at a time, mixing well with a silicon/plastic scraper or hand. 

At first the dough will be very wet.

Tip the sticky dough to a lightly floured work surface, knead gently for 8-10 minutes  with lifting, stretching and pulling, dusting with little flour.

With 8-10 minutes kneading it will start to form sticky but smooth dough.

Now put the dough in a lightly greased bowl. Oil the dough as well.

Cover the bowl with wet cloth or plastic wrap and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.

After it doubles up, gently punch to deflate the dough. 

To shape the bread loaf, tip the dough on surface and just roll/spread into a rectangular shape with a rolling pin. 

Roll up tightly into a log. Place the bread dough in lightly greased loaf pan with the seam side down.

Cover again with a wet cloth, and let the dough rise again for 45 to 60 minutes (preferably warm place), till it has doubled.

Preheat the oven at 200 C. Just before baking, Make some slits on the loaf and brush the loaf with little milk or melted butter.

Keep an iron utensil with some water in the lowest shelf. The steam from water will help with the soft crusty layer over the bread.

Bake in a preheated oven at 200c, for 20-25 minutes for the bread loaf. Remove the bread from the oven, and turn it out onto a cooling rack.

Once completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only when its cooled down completely.

Semiyan Pakoda (Vermicelli Pakoda)

Ingredients:

Besan		- 1/4 cup
Potatoes		- 1 cup Boiled mashed
Vermicelli		- 1/2 cup Boiled
Green chili		- 2 Finely Chopped
Fresh Coriander		- 2 tblspoon finely chopped
Amchoor		- 1/2 tspoon
Garam Masala		- 1/4 tspoon
Hing		- 1 pinch
Salt		- To taste
Oil		- for deep frying Pakodas

Method:

Boil Vermicelli in boiling water with a pinch of salt until they become soft.

Strain the water and let the vermicelli cool down.

In another mixing bowl, mash the boiled potatoes, add Besan, dry masalas, green chili, and coriander.

Mix together very well and make smooth sticky dough.

Take a tablespoon full of dough and with another spoon shape it in oval shape.

Heat oil to medium high and deep fry the Pakodas till they become golden brown.

Pakodas are ready to serve, these taste best when served hot with coriander, tomato and sauth chutney.

Hidden Surprise Chocolate Cupcakes (Eggless)

Ingredients:

All Purpose Flour/ Plain Flour                    - 1-1/2 cups  (minus 2 tblspoon)
Corn Flour                                                   - 2 tblspoon
Dark Cocoa Powder                                    - 2 tblspoon
Baking powder                                            - 1 tspoon
Baking Soda                                                - 1/2 tspoon
Egg replace powder                                     - 1 tblspoon (optional)
Salt                                                               - 1 pinch
Vegetable Oil                                               - 1/2 cup
Yogurt                                                          - 1/2 cup
Milk/Water                                                   - 1-2 tblspoon
Granulated Sugar                                          - 1/2 cup
Vanilla Extract                                              - 1 tspoon
Sprinkle                                                         - for decoration
Maltesers                                                       - 12 for hiding inside

Method:

Pre-heat your oven to 180 C.
Line a muffin tray with 12 cupcake liners.

In a deep bowl mix flour, cornflour, cocoa powder, egg replace powder, baking powder, baking soda and salt. Mix well and keep aside.
Now in other mixing bowl, take oil, sugar and yogurt and vanilla extract.
Mix it very well using hand mixer until light and fluffy.
Now alternatively mix dry ingredients.
If you find your mixture to be very thick, use 1-2 tablepsoon of milk.
The thickness of the batter should not be very runny. It should be on the thicker side.
Now spoon the batter into cupcake liners up to 1/2 of their capacity.

Now place 1 malteser on each cupcake.

Now cover it with another half spoon of batter.

The cupcake liners will be filled 3/4 of their capacity, giving them space to rise.

Bake the cupcakes for about 10-12 minutes or until the toothpick comes out clean.

Cupcakes are ready to serve as a dessert or a snack for your kids.

Here is one more picture to show you the texture and inside of the cupcakes.

Sabudana Vada (Sago/Tapioca Vada)

Ingredients:

Sago/Tapioca/Sabudana                                - 1 cup
Potato                                                            - 1 cup boiled and mashed
Green Chili                                                    - 2 finely chopped
Coriander leaves                                            - 2 tbsp finely chopped
Amchoor                                                       - 1/2 tspoon
Hing                                                              - a pinch
Garam Masala                                               - 1/2 tspoon
Salt                                                                - to taste

Method:

While choosing the sabudana go for medium size sabudana.
Rinse sabudana very well with water and soak them for half an hour and take out the water.
Keep the sabudana overnight or for at-least 5 hrs with sprinkle of water. Don't add more water as it will become mushy. Sprinkle little water if you feel its very dry. This is very important while making any Sabudana Dish.
In a deep mixing bowl - add sabudana,mashed potato, green chili, coriander leaves, dry masalas and salt.

Mash the mixture well until it forms a dough consistency. If you feel the dough is very mushy and forming Vadas are not easy add 1-2 tspoon of rice flour.
Take lemon sized ball and shape them into flat Vadas.

Now heat oil in a Karahi, place Vadas to fry, carefully turn over and cook till golden brown on both sides.

Fry in medium flame to let the Vadas cook from inside and avoid burning. Also do not fry for very long time to avoid making the Vadas bitter.
Serve hot with your choice of Chutneys.