Chocolate-Hazelnut Ravioli

This recipe is from Giada of Food Network. One thing i like about Giada’s recipes are: They are very simple to make and not too many ingredients involved. This dessert has bascially four ingredients to it. It can be also called as a Semi home made dessert. Like Sandra lee says: 70% store bought, 30 % fresh ingredients and you take the 100 % credit. This dessert is a good example for this quote beacuse all you have to do is put everything together and deep fry them.

These ravioli can be compared to our Indian Kajjikaya. Instead of maida dough I use wonton wraps and in the place of coconut jaggery I use Nutella (chocolate hazelnut spread) and deep fry them.

Recipe:

Wonton wrappers- 25
Nutella (chocolate hazelnut spread)- about 1 1/2 cups
Few toasted almond pieces (optional)
1 Egg / milk to coat the edges of the wonton wrap
Vegetable oil for deep frying

Take a wonton wrap and spoon little bit of the nutella in the center and a piece of almond on top of it.Brush the edges with egg wash or milk. Fold the wrapper diagonally in half and press the sides and make sure the wrapper is sealed on all sides. Keep it on the side. Repeat the same with the other wonton wraps by spreading the nutella and sealing with egg wash.

Fry the ravioli in the vegetable oil but make sure the oil is not to hot, if not the ravioli will get dark.

Serve when they are hot with a drizzel of more nutella/ powdered sugar on top and enjoy this sinful sweet.

The crunchy top with creamy nutella is sure a treat for the sweet lovers.

Note:
Make sure that nutella doesnt come out of the wonton wrap.
Make sure the oil is not to hot.
I trimmed my wontons a bit so that all the sides are sealed properly.
Wonton wraps and Nutella can be found in any American Super market.
Nutella found near the peanut butter and jelly isle.
Wonton found near the Asian veggie section.

Recipe adapted from Giada of Food Network.

Banana bread with orange & lemon zest

Recently when I went to the market I brought some berries, grapes and bananas. We were enjoying the sweet berries and the grapes so much that, the bananas got neglected. And as we all know , in just couple of days the bananas got very ripened. It was too ripe to eat, but was just perfect to make the banana bread. I wanted to make something which was not too fatty and most of all I didn’t want to make an extra trip to the store to get the ingredients. 

 I found this recipe of Taylor Florence from Food network. But I did make some changes - instead of butter, I added oil. To substitute the richness which the butter gives, I like to add some fresh ingredients. So, I added some orange and lemon zest. This citrus fruit has so much aroma and gives such a nice flavor to the bread. You may not taste the orange and the lemon, but it sure gives that extra fresh flavor to it.          

                                      

                                                                      Banana bread with Orange zest

2 cups all-purpose flour (Maida) 
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup Vegetable oil
2 large eggs
1teaspoon purevanillaextract                                                                                                                            Zest of 1 large orange and 2 lemons
1/2 cup walnuts and cashews, finely chopped  

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan. 

In a large bowl, combine the flour, baking soda, and salt and keep it on aside. With an electric mixer, whip the bananas and sugar together for a good 3 minutes; the mixture should become light and creamy. Now add the oil, eggs, and vanilla and beat well for a minute. Mix in the dry ingredients just until incorporated; no need to overly blend. Once everything is well incorporated add the zest and fold in the nuts using a spatula. Pour the batter into the prepared loaf pan.

Bake for about 1 hour and 5 minutes, until golden brown and a butter knife inserted into the center of the loaf comes out clean. (Depending upon the power of the oven the cooking time can vary. So, make sure after 50 minutes of cooking you check the bread and see if it needs more cooking or not).

Cool the bread in the pan for 10 minutes, then remove the bread from the loaf pan and let the bread cool completely. You can enjoy the banana bread as a breakfast with a glass of milk or can be eaten as a dessert with some ice cream, like what I did today. 

                            

                                                Banana bread with Vanilla ice cream

Recipe adopted from food newtwork