Nutella Truffles

I am a big hazelnut fan and for me Nutella is THE best hazelnut spreads. It adds the delicious nutty taste to any dessert. I have made cake icing, milkshakes, chocolate mousse and many more desserts with Nutella. Nutella truffle is one of the quickest recipes I know. This is a real quick recipe with very few ingredients.

marie biscuits

I have tried using various biscuits as a base for these truffles but Marie works the best for me. You can try using digestive biscuits too but they don’t bind too well. Marie biscuits are easier to crush and bind. You can crush them using a rolling pin. I used a blender to make it quicker and easier.

coatings for Truffles

You can coat these truffles with anything you like; toasted nuts, icing sugar, cocoa powder, sprinkles, melted chocolate. I like the toasted nuts and coconut coating for my truffles. Only tough thing in the recipe is to wait for the truffles to set. If you can resist that, you have amazingly quick and delicious truffles ready in minutes.

Truffles

Ingredients

Makes 14-16 Truffles

  • 12 Marie biscuits
  • 7-8 tbsp Nutella

For Coating

You can use any of these or all of these or any other coating of your choice.

  • ¼ cup roasted and coarsely ground almonds
  • 7-8 tbsp dry desiccated coconut
  • 3-4 tbsp cocoa powder

Recipe

Put the biscuits in a zip lock bag and crush them using a rolling pin. Or simply put them in a blender and crush them finely. Put the crushed biscuits in a bowl. Add one tbsp Nutella at a time and make a moldable mix. Make small balls and roll them lightly in the coating of your choice.

Refrigerate for 2-3 hours. The truffles are ready to eat.

Tamarind Rice

Mom’s indeed are the best cooks in the world. Not because they cook gourmet food but they make normal food taste like gourmet food and that too in minutes. Khatte chawal (this is what my family calls it), known as pulihora/puliodare/puliyogare in south India is tamarind flavored rice with a tempering of nuts, lentils, and spices. This tangy rice is a common prasad at most of the south Indian temples.

This is not an authentic pulihora recipe but this is one of the best I have eaten apart from the ones at temples of course.

Ingredients for Tamarind Rice

The taste and color of this dish depends a lot on the quality of tamarind. To get the best results, clean and soak the tamarind in water for 2-3 hours. It will be easier to get the pulp out. You can also add cashewnuts, urad dal, and grated coconut too. My favorites in this dish are the fresh curry leaves, asafoetida, and just a hint of jaggery.

Tamarind mix for Tamarind Rice

My mom prepares the tamarind mix in advance and then it is just a matter of minutes to turn plain white rice to tangy and yummy south Indian delicacy. You can store the tamarind mix in fridge for up to a month.

This is a great travel food too. It tastes equally good when it is cold. Try to mix the rice couple of hours in advance before eating.

Pulihora

Ingredients

Serves 2

  • 2 cups cooked plain rice
  • 3-4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp asafoetida (heeng)
  • 3-4 green chillies slit
  • 4-5 dry red chillies broken
  • 15-20 curry leaves
  • 1 tbsp chana dal
  • 2 tbsp groundnuts
  • ¼ cup tamarind
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp jaggery
  • Salt to taste

Recipe

Soak tamarind in ½ cup water for 1-2 hours. Mash the tamarind thoroughly using fingers and pass this paste through a sieve. Keep aside. This recipe requires a thick pulp so add as less water as possible.

Heat oil in a non stick pan or a kadhai. Add mustard seeds. Once the seeds pop, add curry leaves, green chillies, dry red chillies. Let them cook for around a minute. Add the chana dal, ground nuts, and asafoetida. Sauté and cook for 1-2 minutes till the dal and ground nuts are lightly browned. Be careful not the burn the dal and the nuts or they will taste bitter. Add the tamarind pulp, salt, red chilli powder, and turmeric powder. Mix well and let this cook on low flame till the oil floats on top (around 6-8 minutes). Keep mixing in between. Let it cool down a little.

Mix few spoons of the tamarind mix at a time in plain rice. You can add more or less mix in the rice based on your taste. If you like the rice sour add more mix. You can store the left over tamarind mix in fridge for upto a month.