Saturday, July 21, 2012

Spaghetti with Dried Basil and Grilled Cheesy Tomatoes

There are days when I don't want to potter around the kitchen ; neither does the tingling warmth from the burner pep me nor does the clanging of the pans and the buzz of the sizzling spices excite me. While a few of those days covet for my undivided attention towards the must-watch flicks, a few others lure me with the promise of engaging reads; to put it simply I don't want to cook. But, the tummy doesn't understand this - the slowly growling belly starts rumbling steadily and as the time ticks on it starts sending you howlers indicating that it needs to be fed and nourished. There is of-course the simpler option of ringing up a near-by restaurant to deliver something piping hot. However, if you just prefer to not loosen the purse-string then this bowl of hearty chomping is a life saver. Without much time in the hearth, the dish is a perfect sunday afternoon lunch. Grab the to-read fiction or prop yourself dainty before the idiot box along with a cool glass of Lemon & Ginger and you are all set to indulge yourself

Inspired from a recipe from the lady behind the Noble Pig , the pasta was a delight. What's not to like - cheese,tomatoes, pasta and some more cheese :P
Grilling the chunky slices of the tomatoes with the cheese warms up the heart.Cook the pasta as per instruction on the pack and toss it with garlic infused olive oil and you are all set for the magical afternoon.

The spaghetti I used was Wholemeal and that promised to kick in the health buzz.
What's in it (Serves :3)

How to :-

 Cook the pasta according to the package directions; drain and set aside. 

Preheat the oven on the grill mode. Meanwhile, arrange the tomato slices on a lightly greased baking pan. Season with salt and pepper. Sprinkle the slices liberally with the cheese gratings. Grill until the cheese is bubbly and golden for a few minutes.

In a small pan, warm the oil with the garlic and the chilli flakes over medium heat until fragrant for a minute or two. Tip in the dried basil and give it a good swirl. Season it with salt and pepper and add the pasta. Toss to combine.  Serve topped with the grilled cheesy tomatoes, dried basil, olives and more cheese.

Thursday, July 12, 2012

Lahsun Wala Mung (Garlicky Mung Bean Curry)

Kid's schools has begun in full steam and both of them are neck deep in all the related activities. So begins the What to fill in the school-box dilemma. I am sure, many of you would have the same issues as to what would keep the lil tummies happy ! More than ever, I feel the need of filling their bellies with healthy dishes that's not only tasty but satiating too. Make no mistakes, the kids are not too enthusiastic about repeating dishes. Of course they would sportingly finish the lunch (most of the times !) I so look forward to my daughter coming back from school twittering excitedly about how the dish was and whooping with joy. And this motivates me to put different yet healthy dishes in to her platter. 

 For this month's Blog Hop Wednesday, I am paired with Jagruti. Her culinary adventures are etched in Jagruti's Cooking Odeyssey. You can see the passion behind her posts and the recipes catering to a global appetite were a visual treat. I  loved this recipe of Mung Beans as it had no onions but played heavily on the garlic flavour. Green Mung Beans fit the bill perfectly when it comes to the health quotient. And cooked right it tastes wonderful too.

What's in it :-

Here's How :-

Rinse the lentils well and pressure cook (up to 5 or 6 whistles) with adequate water.Grind chillis, garlic and ginger along with tomatoes to a fine paste.

Heat oil in a heavy bottom pan, tip in the oil and as it warms up let the mustard seeds crackle. Add curry leaves and kasoori methi (dried fenugreek leaves) and fry for few seconds. The divine aroma of the dried herbs just lights up the hearth.

Add the ground paste and let it simmer for a while. Add the entire spice mix along with salt. Cook till the rawness of the spice evaporates and the mix starts leaving sides of the pan. Now add boiled lentils and mix very well. Add 1/2 - 1 cup of water.

Simmer till the gravy attains the desired consistency. Add little water if the mix becomes  too thick. Turn off heat.  Garnish with fresh chopped coriander and serve with hot steamy rice, roti and papad.

It's also off to Kalyani's Magic Mingle # 7

Monday, July 9, 2012

Olive Oil Bread

I have a love hate relationship with yeast and we both know it. That a single celled fungi can wreak so much emotional havoc on me is something I am not proud of. It is not that my trysts with the yeast has always been a failure.There has been quite a few success but the hesitation around it is a major dampener. However the intimidation factor is slowly and steadily bidding goodbye as I am learning to handle the nature's gift with a magical touch.

Sample this chunky looking loaf from Nancy's hearth (@ SPICIE FOODIE); the bake was amazing and the loaf sprung back on touch and the slices tasted delicious. They were devoured as such, it tasted that wonderful. Saved a few slices for my daughter who went all buttery with the bread.

The fuss-free recipe with the easily available ingredients had my hearth buzzing with a breezy aromatic flavor. I used fresh yeast for the same which was a pleasure to work with. By nature, the fresh yeast is potent for maximum 2 to 3 weeks and hence needs to be refrigerated. To use for baking, bring it to a room temperature a good 30 -45 minutes in advance. Also crumble the same before mixing it with flour for even distribution.

What's in it :- (Prep Time/Raising Time :1 hr ; Baking Time : 35 mins)
  • All purpose flour - 240 grams (+ extra flour up to 2 -3 tbsp for kneading)
  • Salt - 1 tsp (approx 5 grams)
  • Honey - 1 tbsp (approx 20 grams) / Sugar- approx 10 to 15 grams
  • Warm water - 175 ml
  • Fresh Yeast - 10 grams (approx)
  • Extra virgin olive oil - 4 tbsp (approx 55 grams + extra to brush bowl and bread)

Here's How :-

In a mixing bowl tip in flour,honey, water,salt and olive oil. Add crushed fresh yeast to the mix and stir to combine a bit. Bring all the ingredients together and start kneading. You will need to add a little bit of flour (extra, if required) at a time to form an elastic dough that does not stick to your hands. Continue kneading until a smooth dough is formed. It may take around  10-12 minutes.

Cover with a wet cloth and leave to rise in a warm place. The dough needs to double in size. Since I used fresh yeast the rising happened in 20-25 minutes.

Preheat the oven to 190 C /375 F. Grease the bread tin/mould and set aside.

Once doubled, remove the risen dough from the bowl, and gently knock back so that all the trapped air escapes. Gently knead into desired shape and place inside bread mould. Leave to rise till it doubles in size .

Place bread in center of oven and bake for 30 - 35 minutes. Allow to cool before slicing.

Linking it to Radhika's I love Baking #6 and her Let's Cook # Breads

Tuesday, July 3, 2012


I am eternally thankful to my space for opening up a world of wonderful food blogs and thereby the people behind them. My journey in to salivating virtually on the all the delicious eats landed me in to Shumaila's lip-smacking blog. She calls herself novice but let me assure you that her cooking is anything but that. Battenberg Cake among many others is a proof of that.Whipping up dishes with much passion, you can feel that buzz behind her fine posts.The recipes a fabulous mix of global cuisine has been brilliantly captured and elegantly worded.  I was thrilled when she accepted my request for a guest post without any fuss.  

Presenting Shumaila Blogger of the Month - July
First and foremost – a warm thank you to Priya for inviting me to guest post today and for introducing me to her readers!

Being a north Indian, I love my paranthas. A little (or honestly a lot of) butter on top does not hurt either. So today as part of my Garam Masala Tuesdays series and as part of the Guest post for Priya I thought I would share the recipe for Dal Paranthas.

Dal is the Indian word for pulses/lentils. It also refers to a thick stew prepared from these pulses, and it is in this context that I will be using the term when talking about today's paranthas.Parantha is unleavened Indian flat bread. There are several different varieties of paranthas- stuffed,plain, layered.

Unlike traditional paranthas, where the dough is generally stuffed with vegetables like potatoes (aloo parantha) or cauliflower (gobhi parantha), these dal ka paranthas are actually made by combining whole wheat flour with any leftover cooked lentils (dal) that you have in the refrigerator.

So many times it happens that after a meal is over, I end up with only so much dal (thick lentil soup) to feed one person. Either, V and I toss over who gets the bowl of leftover dal for the next meal or I convert the dal into dal paranthas, something that is easy to make and perfect for a filling breakfast/lunch or even dinner :).

I generally use leftover toovar dal, since not only does it get made the most in our household (because of V's undying love for it) but also because it tastes the best in these paranthas, though I have had equally satisfying results with sambhar and dal makhani. These paranthas can actually be made with any leftover lentil soup/dal/lentil curry. You can even add in some leftover veggies and just blend it in
the mixture.

Dal Paranthas were actually introduced to me by my grandmother. When I was young and would visit my grandparents’ house during summer vacations, she made them  often for breakfast. She hated carrying leftovers for the next day meal. So whatever little veggies or dal was left  from the day before, she would puree it in the blender, knead it with some whole-wheat flour and serve them with homemade white butter and curd in the morning as breakfast.

Seriously, wasn't childhood the best time ever!

You will love the crispness of the paranthas that comes with the addition of the dal. Subtly flavored, you will find yourself making extra dal (lentils curry) just so that you can make these dal paranthas the next morning. It’s a great breakfast/brunch option ready in no time, making it perfect for a weekend as well as a weekday.

Feel free to use any leftover vegetables as well. Just puree them in the food processor/blender into a smooth paste and mix in with the whole-wheat flour and dal. You really don't need to add anything to the dough as the dal itself has every ingredient you need. But, a little chopped onion and some green chilies added to the dough will surely take them up a notch. So do add them in!

This is also a great breakfast for school going kids. And it’s a great way to get the kids to eat lentils or any vegetable they are not too fond of. Believe me, I speak from experience. I was tricked many times by my grandmother into eating lentils and veggies this way.

My grandmother has been famous for masquerading veggies to make us kids eat "quality" food. Besides these paranthas, she also made this chocolate ice cream which we loved. Only recently did I get to know the secret ingredient in her chocolate ice creams was actually Ghiya/lauki or what americans know as Bottle gourd! It used to be soft and creamy and you could never have guessed there was ghiya masquerading in it. Maybe some day I will share the recipe with you.

For now, I leave you with these paranthas.


Whenever I make these paranthas, I think of my grandparents’ house in Jalandhar, where my grandparents used to stay before they shifted to Chandigarh. My grandmother would religiously make these for me because this was the only way I would eat (toovar) dal then.When my friend, M and I were trying to set up a business of our own and were staying with my grandparents' place just before I got married, on most days these paranthas were the only highlight of our day!

Generally there is no set recipe for these paranthas, as the quantity of leftovers will always vary. Depending on the consistency of the dal, I adjust the amount of whole-wheat flour I add, using as much that is sufficient to make it into a smooth dough.

If the dal is too watery, heat it to evaporate the liquid.Allow it to cool and keep it in the fridge to thicken, before using it to make the paranthas.

Ingredients (Makes 5 paranthas) :-
  • 1 cup + 2tbsp Whole wheat flour
  • 2/3 cup leftover cooked lentils/dal
  • 1 tsp ajjwain/carom seeds
  • 2 tbsp finely chopped cilantro
  • salt, to taste
  • 5 green chilies, finely chopped
  • 3 tbsp finely chopped onion
  • 1/2 tsp cumin seeds
  • 2 tbsp ghee/clarified butter/oil


1. Puree the dal/cooked lentils and any leftover veggies to a smooth paste in the blender.

2. To the pureed dal, add rest of the ingredients, adjusting the quantity of flour sufficient to make smooth dough that is not sticky and can be rolled out easily.

3. Divide the dough into a little larger than golf sized balls.

4. Roll out a ball into a circle and apply some ghee.Bring the edges together and twist into a ball again, flatten it slightly. Dust each portion with some wheat flour

5. On a lightly floured surface, roll out the flattened dough ball into a circle 1/4th inch thick with a rolling pin, applying additional flour as necessary to avoid the dough sticking to the pin.

6. Heat an iron skillet/tawa. If you do not have an iron skillet use a non-stick pan. Gently pick up the rolled circle and place it on the hot skillet. Cook for a minute and flip it over with a spatula. Each side should have tiny brown spots.

7. Drizzle one teaspoon of oil on each side and cook the bread while gently pressing down on them. They will get slightly crisp and dark with more brown spots on them.

8. Wrap the cooked rotis in a dish or paper towel and store them in air-tight containers till ready to serve. (I generally take a bite or two while I am waiting to make the other paranthas. It's ok if you do too!)


Saturday, June 30, 2012

Flaxseeds & Coconut Granola (0n a Stove Top)

A whole lot of things on my plate right now and hence the blog's complaint of me MIA is totally justified. Make no mistake, my hearth is on fire and we are cooking and eating delicious food, however the zest for clicking and blogging about it has taken a back seat. Hoping to inundate the blog with fine recipes in the near future. 
On a healthier note, I was delighted to receive a big packet of flaxseeds from my mom & sis. Rummaging the bookmarked recipes, Sangeeta's Flaxseeds Granola caught my eye; the best part of it is that is is pan cooked and can be made in a jiffy. Her suggestions and pointers for the recipe had me nodding my head vigorously and hence has been duly noted in this post.

Coming to flaxseeds, this nutritional powerhouse is rich in antioxidants and can effortlessly blend in to the day-to-day cooking adding a pleasant nutty flavor to the dish.The granolas with it is a keeper recipe as it is sure to keep your appetite satiated.

What's in it :-
  • Flaxseeds meal - 250 grams (Whole flax seeds ground into a coarse powder)
  • Coconut meal - 150 grams (Dry Kopra, sliced and ground to a coarse powder)
  • Oats - 50 grams (I used quick-cooking ; toasted lightly for a couple of minutes)
  • Jaggery - 250 grams
  • water - 1/2 cup
Also Keep a plate/tin adequately greased

How to :-

Keep the ingredients ready. Tip in the water and jaggery in a wide pan and turn on the heat in high flame so the jaggery melts and starts bubbling.This syrup needs to cook till it gets frothy and starts rising up the pan. 

As soon as you see the jaggery syrup getting frothy and rising up the pan, lower the flame and tip in the coconut meal . Mix it well to ensure the coconut meal fuses into the syrupy jaggery. Let the mix bubble once again. Tip in the flax seeds meal and mix thoroughly. Take it off flame. The mixture becomes almost crumbly and hard to mix, use some muscle so that everything blends well. Lastly add the toasted oats and mix once again.

Dump the contents in to the greased plate. Flatten with the help of greased knife. Wait for a few minutes before slicing them into required size. 

Tips & Pointers :-
Breakfast gets a cool make-over with these granolas. A cup of milk and a big slice of this bar and the morning's never been any better :)
This granola is a healthy & tasty travel-chum. Wrap it up in butter paper and you are all set.
It is a cool recess snack for kids. Also your mid-night cravings need not be sinful any longer
4.You can add some dry fruits or nuts to the recipe.
Keep it stored in an airtight container and it stays good for a fortnight.

The bar sets after some time and you should be able to slide the knife gently and lift them up. 


Tuesday, June 19, 2012

Sticky Date & Nut Squares (No Bake Delectable Delight)

When life gives you dates, you make these delectable date fudges. Had a few friends visiting us the last weekend and my pantry ended up with a good stock of extremely tasty Dates. These dates were Lion's Dessert-King Dates and they were luscious and juicy.While they were truly good for munching as such, I ended up making these Energy Squares. 

What is not to like about Dates - the naturally sweet and chewy high calorie fruits are an abundant source of energy ! Do you know that the dates pack in more cell-protecting anti-oxidants than most of the fruits & vegetables ?

Of course my kids don't share the same exuberance when it comes to devouring the dates as such and this is when I chanced upon these energy bars @ Veg Bowl.
I instinctively knew that these squares would be a hit. I added some Cocoa Powder to the original recipe and the result was fabulous. 

Did I already tell you how addictive they are - as a breakfast power booster or for that something to munch noon time they are perfect. Or if you are like me and have those midnight cravings - the squares are god-sent !


Combine chopped dates, cashews & almonds in a food processor. Use moist dates for this recipe. Dried ones will not give the fudges the same zing.
Pulse and process all the ingredients together until the texture is coarse. Add little fruit juice at a time until it reaches a dry but moist dough consistency.

Scrape the mixture into a tin lined with aluminium foil. Press evenly with a spatula. Chill for about an hour or till it sets. Remove from refrigerator and cut into desired sizes.

This goes to Kalyani's Go Nuts, Guest hosted by Archana

Wednesday, June 13, 2012

Curried Eggplant & Bell pepper

The week's started on a few crazy notes.Sample this - I spent a good 2 days searching for my son's school uniform that went missing or so I thought. While the kid went to school in his casuals, I brought the house down ala Kate Beckett. The cabinets and cupboards were ransacked , the laundry bag turned inside-out and even the iron wallah was badgered to do a check & recheck of his stack of clothes. The case of the missing uniform had me baffled real bad b-( 
Finally when hubby dearest was given an earful about it, he gently reminded me about my visit to the tailor the previous week. The uniform which was given for adjustment was  forgotten to be collected. This when the to-do list was pinned on the fridge right before my eyes.  DUH . I was glad that my agony came to an end#:-S but guess who had a good fun at my expense :D
BTW, the reference to Ms. Beckett was unavoidable. Hooked to Castle these days, the sassy duo have my attention :P 

Coming to today's recipe , the combo of eggplants & pepper is not only tasty but its pairing with rotis(indian flat-bread) as well as rice was heavenly.

While the eggplant blended in perfectly, the pepper stood out giving the dish a nice taste.

For this month's Blog Hop Wednesday # 18 , I am paired with Smitha who has a fine space @ Kannada Cuisine . I loved the versatility of recipes in her blog. Eyeing quite a few of them , I settled for this recipe.The heat for the curry was from Sambar Powder which is a heady mix of Red Chillis, Coriander seeds, Bengal Gram, Asafoetida, Cumin Seeds, Curry leaves etc.  Of-course, I had to give the dish a little something to leave my mark. Hence the addition of the powdered roasted Bengal gram and cardamom. The dish got that extra zing & oomph with it. It is optional as the original recipe did not mention this extra ingredients

What's in it :-(Serves : 3, Prep Time : 10 mins , Cooking Time : 20 to 25 minutes)
  • Eggplant  - 250 grams (approx) 
  • Green Bell Pepper   - 1 large
  • Potato - 1 large
  • Green Chillis - 3 to 4 - to taste
  • Tomato - 1 large
  • Onion - 1 large
  • Oil - 2 to 3 tbsp
  • Mustard seeds - 1/4 to 1/2 tsp
  • Cumin Seeds - 1/2 to 1 tsp
  • Asafoetida - a pinch or two
  • Sambar Powder - 2 tsp - to taste (I used store-bought) 
  • Salt to taste
  • Coriander leaves - a fistful - finely chopped
Final Sprinkle :-(My twist)/optional)
  • Roasted Bengal Gram  (பொட்டுகடலை) - a fistful
  • Cardamom - 2 pods
Here's How :-

Powder the roasted Bengal gram along with cardamom and set it aside.
Wash and clean all vegetables. Dice them to uniform size. Heat oil in a wok.Throw in the mustard, cumin seeds and asafoetida in quick succession.Once the spices sizzle, throw in the onion and green chillis. Saute till onion is golden.
Tip in the diced potato. Add a pinch of salt, cover and cook till they are slightly soft.
Throw in the brinjal. Cover and cook for 5-7 minutes. Now add the bell pepper and the tomato along with the sambar powder. Cover and cook till all the vegetables are tender crisp. Sprinkle some water if needed. Adjust salt and dunk the powdered roasted bengal gram & cardamom. Give it a good mix. Garnish with fresh coriander leaves. Serve hot with Chapatis or rice.

Saturday, June 9, 2012

Coriander (Cilantro) Rice - Simple, Tasty N Healthy

Mom's presence is weaving all the magic in the kitchen and the creeping bulges in my body are merrily making the most of it :P There is definitely something about her cooking that is prompting me to binge like there is no tomorrow. Guess the child in me has awakened. The sad part is my parents  are leaving tomorrow and the kitchen will miss her zesty touch. On a happier note, me donning the apron will hopefully keep the weighing scales dainty :D

Remember the  Mint & Cilantro Pulao, my hearth dishes out regularly. While that involves a considerable time, my mom's version without onion,tomato & garlic is a breezy preparation.

Coriander or Cilantro is a much loved herb in my hearth and its medicinal properties are well documented. Also, the herb's versatility needs no description.
Do you know that coriander is also regarded as an aphrodisiac ?

Tips & Useful Pointers :-

The spread/relish/thogayal need not be very fine in texture. A slightly coarse paste gives the mix a good pep.
The green relish with the herbs also doubles up as a spread for sandwiches or also can be used as an accompaniment to Indian Flat-bread/Rice. 
Any leftover rice can also get a dainty makeover with this spread-y paste. 

Here's How :-

Warm a skillet and dry roast urad dal and red chillis. Let them turn a golden hue and take them off flame.Tip in the roasted ingredients along with the tamarind paste and the coriander leaves in to a blender. Grind them to a paste of spreadable consistency with required water. Add  salt and mix well. In the same skillet, tip in the oil and let the mustard seeds crackle. Dump the ground paste and let it come to a boil. On a low flame let the paste simmer till the raw smell of the mix evaporates and the oil starts separating. The spread/relish/thogayal is ready.

 In a mixing bowl tip in the cooked rice and add the herby relish as required and mix well. Sprinkle the powdered groundnuts.The rice is ready to be devoured. Serve hot with choice accompaniments.


Tuesday, June 5, 2012

Methi Paratha (Indian Flat Bread with Fenugreek Leaves)

I am having a jolly good time with my parents and guess what ? Yours truly is spending very little time in kitchen as the hearth is literally stormed by mommy dearest. And we often end up making dishes that get scant attention in my kitchen. Methi Parathas for instance is one such dish. 

The fenugreek leaves are well-liked but often end up getting a step-motherly treatment in my hearth. However, they are one of my mom's favourite greens. She constantly uses the leaves to rustle up stir-fries, or peps up rice varieties or makes rotis around it with other ingredients. She often tells me about the nutritive value of these greens and the dietary fibre it is loaded with. Rich in antioxidants and iron content, including these greens in the diet regularly is a health boon.

The spiced parathas with these greens was a winner.

What's in it :-
  • Fenugreek/Methi Leaves - a small bunch
  • Whole Wheat Flour (Atta) - 1 big cup
  • Red Chilli Powder - 1 1/2 tsp - to taste
  • Garam Masala - 1 tsp - to taste
  • Turmeric Powder - 1/2 tsp
  • Salt - to taste
  • Water - as required (for kneading)
  • Oil/Ghee - as required (for cooking)

How :-

Wash the leaves thoroughly and chop them up  roughly. In a mixing bowl, tip in the chopped greens along with all the other ingredients and give it a good mix. Add water slowly and as required to knead  it to a pliable dough. Divide it in to equal sized balls and roll out each one of them as thinly as possible.

Warm the tawa/griddle and place the rolled thin. Let it cook for a few seconds. As the surface starts showing brown spots, apply oil/ghee and flip it over. Let it cook till golden brown. Smear ghee/oil as required. Once both sides are cooked well remove from flame.

Serve hot with choice accompaniments. I served it with curd, pickle and some spinach dal.

enjoy !

Friday, June 1, 2012


I am always in awe of bloggers who are talented bakers. While prowling their space, I linger a little longer on the sumptuous bakes and appreciate the finer nuances of those recipes. One such fine baker is Charishma who pens her hearth adventures @ Cherie's Stolen Recipes. While the name of her blog always amuses me, what keeps me enthralled is her versatility in baking. Besides, her space is a treasure of the mangalorean recipes which she says are co-authored by her mom !

It's a pleasure to have her in my series Blogger of the Month  and I am glad she is sharing a recipe for another yum bake. 

Presenting Charishma in her own words
Hey, This is Charishma from Cherie's Stolen recipes.......yes heard it right, I get a lot from people........few laugh and have an amused look on their face....... 'why stolen'...

When I started this blog and I had to come up with a name... 'Cherie's Stolen recipes' was what came to my heart and mind in a split second...and I went with it....few use words  like adapted from...borrowed from....recipe source etc etc......well...I chose to use 'Stolen' ....guess I love humor .

I have to mention my mom here...coz if I do not ...I  will get a major smack on my head, all the Mangalorean recipes on my blog are because of her....except for my Chicken Ghee roast (sorry I had to mention that, ghee roast gets the highest hits on my blog and I have to take credit for it:)

This is the first time I am doing a guest post, I never thought anyone would ever ask me:) Thank you Priya for this opportunity and making me feel worthy enough to do a guest post on your amazing blog...

When Priya asked me to do this guest post...the first thing that came to my mind was 'I gotta bake something'....Iam at peace and I can hear music  whenever I bake. 

Anyone who is a frequent visitor to my blog would know that I am a here is a Nutella filled chocolate cup cake topped with Nutella frosting....its like heaven for a chocoholic like me......

Nutella filled chocolate cupcakes topped with Nutella frosting


For Chocolate Cupcake (Recipe source :Hummingbird Bakery Cake days)

  • 80g  Unsalted Butter, softened
  • 20g Caster Sugar
  • 200g All purpose Flour
  • 40g Cocoa Powder
  • 1/4 tsp Salt
  • 1tbsp Baking Powder
  • 2 Eggs
  • 240ml Milk

For Filling

  • 1/2 cup Nutella

For Nutella Frosting

  • 113g Butter
  • 1 cup Nutella
  • 200g Powdered/Icing Sugar
  • 1tsp Vanilla
  • 1 to 2 tbsp Milk


For Chocolate Cupcakes

Preheat oven at 190 degree and line muffin pan with muffin cases.

In a bowl combine butter, sugar, flour,cocoa powder, salt, baking powder. Using an electric beater or hand whisk beat on low speed till the ingredients are sandy in consistency and no large lumps of butter remains.

In a bowl combine egg and milk,mix together with a hand whisk.Pour egg and milk mixture into the dry ingredients, beat on low speed will well combine.Now increase the speed to medium and whisk till you get a smooth and even batter.

Using a spoon or ice cream scoop fill the muffin cases 2/3 full.Place in preheated oven and bake for 18 to 20 minutes or till done.

Once the cupcakes are baked ,remove from oven and let it cool in the muffin trays over a wire rack.Let the cupcakes cool completely before filling and frosting them.

Nutella Frosting

Combine butter,nutella, sieved icing sugar and vanilla in a bowl and beat till light and fluffy.Add enough milk to get a smooth frosting.Fill the piping bag with prepared frosting. 

To assemble

Once the chocolate cupcakes are completely cooled, using a sharp knife cut a circle in center of the cupcake and remove a small chunk of cake and keep aside.Repeat the same with all the cupcakes.
Now using a spoon or a cookie scoop fill the holes in the cupcakes with Nutella.Place the cake chunk on top of the nutella and cover.
Pipe the nutella frosting on the nutella filled chocolate cupcakes. Sprinkle with some edible silver balls.