Nutella Butter Cake

Simple butter cakes/pound cakes win me over always.Given a choice,I'd love to bake cakes like these all the time.As a matter of fact,it has been a long time since I frosted a cake even though I love piping designs on the cake,they are far from perfect though:)

Chocolate and Vanilla is always a winning combination and it scores brownie points with this one too.Thanks to Pinterest,I saw this amazing cake and through it the amazing blog Cook Republic.I baked the cake immediately and at least 3-4 times after that.Every time I took pictures,it lacked something.Then I knew I was trying in vain,Sneh's pictures look just too good and I decided to post my version here,however lame it looks in comparison.

A simple vanilla butter cake swirled with Nutella with a perfect golden crust and tight crumbs.Slices beautifully,it will make a great addition to a High Tea menu,paired with coffee/tea-both work well.I will be baking this cake again,probably with different additions now.How does Cinnamon and Chocolate chips sound?

Nutella Butter Cake
Recipe source - Sneh of Cook Republic

Ingredients

Salted Butter - 150gms,I used Amul
Castor Sugar - 1 cup
Eggs - 3
Vanilla extract - 1 tsp
Flour - 1 1/2 cups
Baking powder - 1 tsp
Milk - 1/2 cup
Nutella - 3 tbsp

Method

Preheat oven to 160C.Grease and line a 6 cup Bundt pan or a 9/5 loaf tin.
 
 
In a mixing bowl combine all the ingredients except nutella and beat well for 2-3 minutes or until everything is combined and you get a smooth batter.
 
Pour half of the batter into the prepared tin.Add 1 1/2 tbsp nutella and swirl with a knife or a toothpick.
Pour rest of the batter on top and repeat with the remaining nutella.
 
Bake for 50-60 minutes or until the cake is golden brown on top and a toothpick inserted into the center of the cake comes out clean.
Cool in the tin for 30 minutes and then transfer to a wire rack to cool completely.
Slice and serve.

Notes

• Original recipe calls for churned salted butter and I used regular Amul butter,which worked fine.If you use unsalted butter,add a pinch of salt while mixing the batter to cut down the sweetness of the cake.
• Wait till the cake is completely cooled down before slicing to get neat even slices.
• You could add more/less Nutella according to your taste.Mix it well into the batter,mine was not completely mixed and some of it sank to the bottom,doesn't matter when it comes to the taste though:)

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Kashmiri Dum Aloo | North Indian Side Dishes

I was introduced to Baby Potato curry by my friend Mary's mom.During those days of our combine talking studies,she used to make scrumptious meals of Fried Rice,Ghee Rice with Chicken for others and Baby Potato Masala for myself.Sometimes it would be just plain fried rice and Dates pickle.

I have tried several variations of baby potato curries and always wanted to try the Dum Aloo version.Cooking in Dum is an interesting method  wherein the marinated vegetables with spices/gravy is cooked in a pan with the lid sealed in with a flour paste so that the flavor is locked in and is absorbed by the vegetables.

Many recipes I checked(including this one)called for the potatoes to be fried first and then added to the curry with the skin on.Firstly,I am wary of frying potatoes and secondly,I already had a batch of pressure cooked potatoes in my fridge,so went ahead with that.You could follow the original version or my cheats version without compromising on the taste.

Kashmiri Dum Aloo
Recipe source - Tarla Dalal's Popular Restaurant Gravies

Ingredients

Baby Potatoes - 20-25(some were very tiny,so 15-20 medium ones would work fine too)
Oil - 1 tbsp,divided
Garam Masala - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Cream/Full fat milk - 2 tbsp
Fresh Coriander leaves - 3 tbsp,chopped
Kasoori Methi - 1/2 tsp,crushed


For the Basic Dum Aloo gravy

To be ground into a paste
Onions - 1 cup,roughly chopped
Green chilly - 1,chopped
Ginger - 1' piece
Garlic - 3 cloves
Red chillies - 2,chopped
Cashewnuts - 4-5
Haldi powder - 1/2 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Black peppercorns - 1/2 tsp
Water - 1/3 cup

For the Tomato Puree
Tomatoes - 2 cups,roughly chopped
Water - 1 1/2 cups

Method


 
 
Grind the masala with the ingredients given to a smooth paste,keep aside.
 
Combine the tomatoes and water in a broad pan and cook on a medium flame for 10-12 minutes or till they tun soft.
Cool and blend in a mixer til smooth.Strain and keep aside.
 
Boil and peel the potatoes.In a kadai add 1 tsp of oil and roast the potatoes on a slow flame until they turn brown and become slightly crisp on the outside.Remove from the pan.
 
In the same kadai add remaining oil(2 tsp) and saute the ground masala.When it comes to a boil add garam masala and the tomato puree.Stir well and let it come to a boil.
 
Mix in salt,sugar and the roasted potatoes.
 
Cover with a lid and let it cook for 4-6 minutes.Add coriander leaves and cream/milk and switch off the flame.Just before serving add crushed kasoori methi on top.

Notes

• Dum Aloo pairs well with any Indian breads like Roti,Butter Naan and even pooris,as well as mixed rice like Pulao or Ghee Rice.
• The gravy thickens as it cools down,so if you are serving it with rotis,make sure you have enough gravy as you are switching off the flame.
• I used leftover dum aloo as a starter by roasting the remaining pieces which had dried up and were coated well with the masala.

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Eggless Pesto Rolls with Homemade Pesto

There was a time when the Yeast monster gave me nightmares,not anymore.I started baking with those uneven granules of Yeast which required heaps of luck,more than a warm atmosphere to rise.Now good quality yeast is available aplenty in our part of the world too and you just need a good recipe,some time in hand(bread baking is time consuming!)and confidence.

One recipe which never NEVER fails for me is this Garlic Pull-apart bread rolls.I still remember when I baked it,it was too much of a success to me.I just couldn't believe that the soft and so-bakery-like bread could be baked at home,just like that!

When Nags posted a Pesto version,I bookmarked it to try immediately.Only,there was no Pesto at home.I haven't tried making/eating pesto but had heard so many people raving about it.Decided to harvest my basil pot and made a batch of Homemade Pesto.Though I didn't like it initially(probably because of the taste of raw garlic)it tasted delicious when baked as a filling for this bread.

If you are scared of yeast and are intimidated at the thought of baking bread,I'd suggest you start with this one.It gives perfect results every single time!

Eggless Pesto Rolls with Homemade Pesto
Recipe source - Nags;Original recipe - Suhaina

Ingredients

Maida/All purpose flour - 1 cup
Atta/Whole wheat flour - 1/2 cup
Vital wheat gluten - 1 1/2 tsp(optional)
Salt to taste
Warm water - 1/2 cup
Instant Yeast - 1/2 tbsp(I used Mauripan)
Sugar - 1 tbsp
Olive oil - 1 tbsp
Basil Pesto - 1 cup
Amul Cheese cube - 1,grated(optional)

Method

 
Mix together warm water,sugar and yeast in a bowl and let it proof for about 5-7 minutes.It should bubble and froth up within minutes,if not start afresh.
 
Mix together both the flours,gluten,salt and yeast mix till you get a slightly sticky dough.
 
Add oil and knead for 5-7 minutes till you get a smooth dough.
Cover the dough with a cling film or a kitchen towel and allow to proof for 40-45 minutes.
Grease a baking pan or a loaf tin with butter.

 
Knock down the air in the dough and divide the dough into two equal portions.
Roll one half of the dough on a floured surface using a rolling pin to a rough rectangle.

Spread about half of the pesto on one side.Add grated cheese on top(if using)

 
Roll from one end as you would for a swiss roll.

Cut the roll into half and further into two making it four rolls.

 
Now place the rolls with the cut side up in the greased pan. 
Repeat the same procedure for the remaining dough. 

Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

Bake for 20-25 minutes or till the top has become golden brown.

Yeastspotted!

Notes

• The recipe is a very simple one,perfect for beginner yeast bakers.Of course,it all depends on the quality of the yeast you use.Make sure you use a fresh batch of yeast.I use Mauripan Yeast sachets.
• The yeast granules can be directly added with the flour,but I always take the tried and tested route of proofing the yeast first and then kneading the dough.
• Knead the dough for at least 5 minutes to develop gluten.This creates soft and fluffy rolls.
• Every oven is different so baking times may vary.

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