Instant Pot Nutella Bread Pudding

BM# 103: Week 2, Day 3
Theme : Recreate into a new dish

I always pack snacks for my son so that he has something to eat on the way back home after his practice or a match. He is very hungry at that time and can eat one or two sandwiches easily. Sometimes I pack a little more than what he needs as his hunger quotient cannot be exactly determined. So it’s not too uncommon to be left with some leftovers. Recently when I ended up with two extra Nutella sandwiches, instead of devouring it immediately, I decided to make bread pudding out of it.

I made some more sandwiches, cut it into big cubes and added a custard made with eggs and milk/cream to it. Traditionally bread pudding is made in oven, but I used the Instant Pot instead and the pudding was so moist and delicious! I loved the taste of it, it wasn’t too sweet and the Nutella tasted great in there. The next time, I might add some Nutella or chocolate chips to the custard as well, because everything tastes a little better with chocolate.

Read on for the recipe.

Recipe source : Nutella Croissant Bread Pudding

Ingredients:

  • 6 Nutella sandwiches*, cut into cubes
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • Almond slices for serving, optional

*I used bakery bread with about 2 teaspoons of Nutella for each sandwich.

Method:

  1. Mix the eggs, cream, milk, vanilla and sugar in a bowl. Whisk well to combine.
  2. In a big tray or plate add the sandwich cubes and add 1/2 of the whisked custard. Let the bread absorb some of the custard.
  3. Now transfer this to a stainless pot or Pyrex bowl that fits well inside the Instant Pot and add the rest of the custard on top of it.
  4. Add one cup of water to instant pot bowl and place the trivet inside it. Place the bread pudding inside the Instant Pot bowl and cover it with a lid that fits or aluminum foil.
  5. Set instant pot to Manual mode and set timer to 25 minutes. Let the pressure release naturally. Serve warm or cold with sliced almonds on top.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

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Pav Bhaji

BM#102: Week 2, Day 2
Theme : 
Restaurant recipes

Pav bhaji is an easy recipe to make and it’s always a crowd favorite. This and Chole bhature were my son’s regular orders at Indian restaurants when he was younger. He has started sampling more dishes now, but this is still a strong favorite.

I make pav bhaji for weekend dinners every now and then. I usually buy bread from the stores, but the batch you see here is served with homemade bread. My bread baking skills are mediocre at best, so the fact that bread come out nice and soft is a great achievement for me.

The main vegetables in this dish are cauliflower and potatoes, but you can add a lot more veggies too. Sometimes I add a pack of frozen veggies to make it more nutritious. I use readymade Pav bhaji powder for the masala which is readily available in Indian stores. The bhaji is topped with some chopped onions and a squirt of lemon right before eating, this elevates the taste of the dish a lot. The bread is used to scoop up the curry.

Read on for the recipe.

Serves :4-6

Ingredients:

  • 4 medium potatoes, peeled and diced
  • 1 carrot, diced
  • 3/4 cup frozen peas
  • 2 cups cauliflower florets
  • 1 small green capsicum, diced
  • 1 medium red onion, chopped
  • 1 teaspoon ginger garlic paste
  • 1 medium tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons readymade pav bhaji masala
  • 1 teaspoon chili powder, optional
  • Salt as needed
  • 1 tablespoon each of Oil and butter
  • Chopped onions and lemon wedges, for serving

Method:

  1. Pressure cook potatoes, peas, cauliflower and carrots with water to partially cover it. Cook for 2 whistles or until the vegetables are done. Set aside.
  2. Heat oil and butter in a pan, add the sliced onions and capsicum and sauté for a few minutes until the onions are pink. Add ginger garlic paste. Add the tomatoes and cook. Once the tomatoes are done and soft, add turmeric powder, pav bhaji masala and salt. Mix well. Add 1/2 – 1 teaspoon of chili powder if you want to increase the spice level more.
  3. Add the cooked vegetables along with 3/4th of the water in which it’s cooked. Reserve the rest of the water. Using a potato masher, mash the vegetables roughly. I like it a little chunky, so I mash it too much. Bring it to a boil and simmer and Cook until the desired consistency is reached. If the curry is dry, add the reserved water. Taste test and adjust the seasonings.
  4. Serve with pav (bread) and chopped onions and lemon wedges.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

Aloo paratha

 

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 BM# 102 : Week 3, Day 1
Theme : Restaurant recreations

When we were growing up, the culture of eating outside wasn’t there. In fact, eating outside was considered as a last option when there is absolutely no other way out. There were two main reasons for this -1) there weren’t main clean and neat hotels then. 2) affordability. It was only after we got jobs and moved out of our home, that we started eating out.

My brother moved out when he got a job in Bangalore. The couple of times that I visited him, he had taken me to home style Punjabi dhabas near his place. The fare would be simple – couple varieties of parathas and maybe some curries. We have never looked at the Curries there. We would order aloo parathas most of the time and relish it with thick delicious yogurt and the pickle.

My husband wants a curry for parathas, where as I feel that the curry takes the limelight off the paratha. Aloo parathas are easy to make and there is no one single recipe to make this. Every household has its own variations but the end product is always delicious. If you are making parathas for the first time, it’s a good idea to watch some videos first. And also remember that rolling out rotis gets better with practice. So don’t be disheartened if the first few parathas tend to be a little difficult to make.

Read on for the recipe while.

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Ingredients:

For the dough

  • 2 cups whole wheat flour
  • 1 teaspoon oil, optional
  • Salt as needed
  • Water for kneading the dough

For the filling:

  • 4 medium potatoes, boiled and peeled
  • 2 teaspoons of oil
  • 1 medium onion, chopped finely
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon aamchur
  • 1/2 teaspoon garam masala
  • Salt as needed

Method:

  • In a big bowl, add the flour. Add oil and slowly kneed together, adding water in steps to make a dough. Stop adding water when the dough comes together and kneed until it’s smooth.Set aside and let it rest for 30 minutes.
  • Peel and mash the boiled potatoes. There shouldn’t be any big lumps. Keep aside.
  • You can add all the masalas and the chopped onions to the potato mix directly, but I like to sauté the onions before that. It’s an optional step. Sauté the onions and ginger garlic paste in oil and once the onions turn pink, add the masalas. Turn off the heat and mix it in.
  • Add the mashed potatoes and mix everything well.
  • Take a lemon sized ball of the dough and roll it using a rolling pin into a 4″ size roti. You might have to use some flour to the rolling surface so that the dough doesn’t stick to it. Now Take a lemon sized ball of the filling and keep it in the middle.
  • Bring the edges together so that the filling gets enclosed inside the dough.
  • Seal the edges by pinching together so that the filling doesn’t come outside.

    Roll this again using some flour to a big paratha.

    Cook the paratha in heated pan and brush it with some ghee. While the paratha is cooking on the stove, you can start rolling and filling the next paratha.

    Once the bottom is cooked, flip it and cook the other side too. Brush with more ghee if you prefer. Take off the heat once it’s cooked and set aside. Repeat with the rest of the dough.

  • Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

    “Crazy dough” recipe – Focaccia

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    There are times when you should just plunge in and follow your heart. You should just ask your overworked brain to take a break, because you are not going to listen to it.

    So, when your sensible brain reminds you about the previous bread baking disasters and warns you not to risk the materials, time, effort, self-esteem and a lot more importantly, your precious (and already precarious) teeth, IGNORE it!

    Go wild, face your fears, make friends with yeast because now you have a fool-proof recipe. It has baking powder, yogurt and an egg besides yeast, so chances of it failing is very very little. The best part is that it’s an universal dough. So its your bread dough, cinnamon roll dough, pizza dough or in my case focaccia dough, all in one!

    I have already tried the 100% plain flour, 50-50 plain flour/whole wheat flour combination and 100% whole wheat flour version as well. Plain cheese pizza, veggie pizza and focaccia has all rolled out of the oven. The whole grain version is more chewy than the plain flour one, but we enjoyed both versions a lot.

    Scroll down for the pictorial and go to the original recipe link to learn more about this dough.

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    Pictorial:

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    Mix the dry ingredients in a big bowl (flour, instant yeast, sugar, salt, baking powder).

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    Add warm milk, yogurt at room temperature and the egg. Mix everything to form a soft dough. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.

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    Knead to get a smooth dough.

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    Cover and refrigerate until needed. The dough keeps growing, so use a big bowl for storing. If you don’t want to refrigerate, you can wait for half an hour for the dough to double  and use.

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    For making focaccia, pre heat the oven to 350F/180C. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes until its puffed up a little.

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    Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse. 

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    After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using. 

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    Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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    Recipe source: Kitchen Nostalgia

    Makes 2 medium thick pizzas/ 1 big focaccia

    Ingredients:

    • 3& 1/3 cups flour/ whole wheat flour
    • 2 tsp instant yeast (If using active dry yeast, proof it and use it in the recipe)
    • 1 tsp sugar
    • 1.5 tsp baking powder
    • 1.5 tsp salt
    • 1/2 cup warm milk
    • 3/4 cup yogurt, at room temperature
    • 1 egg

    For focaccia:

    • 1 onion, thinly sliced
    • 1 small firm tomato, sliced
    • 2-3 garlic cloves, crushed and minced
    • 2 tsp red chili flakes or per taste
    • 1 tsp dried herbs( I used oregano)
    • 3 tbsp olive oil
    • 1/3 cup cheese, optional

    Method:

    1. You can do this by hand, food processor or a stand mixer.
    2. Mix the dry ingredients first in a big bowl (flour, yeast*, sugar, salt, baking powder).
    3. *If using active dry yeast, proof it with warm milk and sugar until bubbles form. Add along with the liquids.
    4. Add warm milk, yogurt and the egg. Mix/knead everything to form a soft dough.
    5. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.
    6. Cover and refrigerate until needed.
    7. If using immediately, shape the bread and let it rest for 20 min before baking. 

    For making focaccia

    1. I made the focaccia the next day.
    2. Pre heat the oven to 350F/180C.
    3. Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse.
    4. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes.
    5. Slice the onions and tomatoes.
    6. After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using.
    7. Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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    This post is part of group blogging. It goes to Blogging Marathon, which focuses on baking for the whole of April. Check out the linky tool below to see the entry for Day 11 from other participating bloggers.