Nutella Truffles

I was not a big fan of nutella, until I have tasted it. Now as many of our bloggers friends, I too have become fan of Nutella.. No other go na... after tasting it... This is my first experiment with nutella recipe... The first experiment being tasting it as it is.. Since I want to try easy truffle recipe, I got the recipe from our blogger friend Rakskitchen and did very little modification of coating it with nuts. Thank you dear for this yummy and easy recipe...

Ingredients

• Nutella - 4 tsp
• Butter - 1 tsp
• Choco-chip cookies/Biscuits - 6
• Cornflakes - 1/2 cup
• Pistachios - few (crushed)
• Cocoa powder - 1 to 2 tsp

Method

• Add nutella and butter in a small pan.

• Now using double boiler method, mix nutella and butter. (In a big pan add water and allow to boil and on above that, keep this nutella butter mix and mix well, until the butter and nutella combines well) (or use microwave oven, to mix it)

• Allow to cool.

• Meanwhile, crush the cookies (I used biscuits) and cornflakes in a mixer just for 1 second.

• Now add the crushed biscuits-cornflakes mixture to the nutella-butter mixture.

• Make it into round shape.

• Dry fry pistachios for 3 to 4 min and crush them into small pieces.

• Now roll the truffles on to the coco powder.

• When it is partially coated, again roll the truffles on to the crushed pistachios, until they are well coated.

• Refrigerate the truffles for 30 to 1 hr.
• Yummy Nutella truffles are ready to eat....  

This goes to my event
Dish Name starts with N

Naatu Kozhi Varuval / Country Chicken Roast

Till now I do not know what is the exact difference between the broiler chicken and the country chicken. Only thing I feel is, country chicken (Naatu kozhi or kampong chicken in malay) is more tastier than normal broiler chicken. This recipe I took from makkal Tv's - Suvai Payanam in you tube. This is very simple and easily prepared roast yet very tasty.

Ingredients

• Country Chicken - 2 thighs and 2 breast
• Curd - 2 tsp
• Chilli Powder - 4 tsp
• Ginger garlic paste - 2 tsp
• Lemon Juice - 2 tsp
• Salt - 1/2 tsp (or as per taste)
• Red colour - 2 pinch (optional)
• Coconut Oil - for frying

Method

• In a bowl, add chilli powder, curd, ginger garlic paste and salt.

• To this add lemon juice and mix nicely.

• Wash thighs and breast of chicken nicely with salt.
• Make slots in the chicken.

• Marinate the chicken with the prepared masala and inbetween the slots.

• Let it rest for 1 hr or refrigerate for 30 to 40 mts. (the more it rests, the more tastier).

• Now in a big kadai/wok, add coconut oil and heat in high flame.

• When the oil is hot, reduce the flame to medium and put the marinated chicken piece one by one and roast on both sides.

• When the color of chicken turns reddish brown, remove from oil.

• Spicy and tangy naatu kozhi varuval is ready to eat... 

Sending this to my event
Dish Name starts with N

South Indian Cooking Series by Anu