This is my very first attempt at baking with Nutella…had heard and seen so many baking recipes which use Nutella that I had to try this over this holiday season. And I must say, Nutella is very addictive indeed! The nutty aroma of the hazel nut and the bolder flavor of the chocolate makes for a perfect combination!
Instead of mixing the Nutella with the batter, I decided to go light and glaze the Nutella on top of the bread.
2 cups all purpose flour
1 cup sugar
2 ripe mashed bananas
1 tsp baking powder
1/2 vanilla extract
1/2 cup canola oil
1 cup Whole milk
1/2 cup walnuts
1/2 cup Nutella
In a mixing bowl, blend together the above mentioned ingredients. Then melt the Nutella in a bowl using the double boiler method.( Heat water in a larger bowl and let the steam from the boiling water melt the Nutella in a smaller bowl). Mix in the nuts to the batter. Then using a spoon drizzle the melted Nutella on top of the batter in concentric circles. Bake at 350 F for 40 minutes. Serve warm!
As a follow-up to the badnekaayi yengai post, here is the recipe for akki rotti. Following the instructions and the measurements always helps me get fool-proof akki rotti, everytime!
Ingredients : Serves 2-3
1 cup rice flour
2 cups water
Salt to taste.
Take a heavy bottomed vessel to heat up the water. Once the water starts boiling, add salt. In one swift action, heap the flour in the middle of the vessel. Do not disturb this or stir it. That is the key to get non-lumpy smooth akki rotti.
Cover the vessel partially and reduce the heat of the stove to a simmer. Set a stop clock or watch the time and let the mixture simmer for about 20 minutes. Turn of the heat and then stir the entire mixture until you get a smooth paste.
Wait for a while for this to cool down so you can work with the dough. Make small balls about the size of an orange and knead it until it is smooth.
Dust the surface and the rolling-pin with flour and start rolling the rotti. Once you work the rolling-pin once or twice to flatten out the ball, pinch the edges of the rotti. This helps the rotti to not break up around the edges when rolling.
You can make these rottis ahead of time and stack them on a plate and refrigerate it covered. It will stay upto 2 days in the refrigerator. Bake the rotti on a tava and spread oil or ghee over it. Serve hot with yengaai palya or any other curry of your choice.
I had half a loaf of whole wheat and oats bread sitting in the refrigerator for a couple of days now. (Yes i keep it in the fridge!) I had a bag of store bought salad kit in the refrigerator and decided to make a meal out of the two. Since i didnt have any soup on hand to eat the bread with i thought i would make my own version of garlic bread with the leftover slices!
4 slices of bread
2-3 cloves of garlic or more if you want them extra
Extra virgin olive oil
Shredded cheese like Parmesan. I used a mix of shredded cheese which had Parmesan, monterey jack and cheddar.
Pre heat the over to 350 F. Cut the bread slices diagonally in half and arrange them on a baking tray. Drizzle olive oil on the slices. Finely chop the garlic and spread it on the bread slice. Sprinkle some salt, oregano and cheese on each of the slices. Put the tray in the oven and let the bread bake till the cheese melts. I put it in for 10 mins and got the slices to be extra crispy.
The salad kit had baby spinach, sliced almonds and balsamic vinegar. I put in some tomatoes, bell peppers and dried cranberries. One tasty meal it turned out to be 🙂