Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.
Someone, I forget who recently shared a delicious bread on Facebook, something that rekindled the dormant interest in baking, the spark that was needed to restart me blogging and baking. I just cannot thank her enough!
This was the first bread I baked and ended up setting back my year of exercise for spondylolysis back to say 6 months. I am back to doing my basic exercises. Not that I regret the bread it but I can do without the pain.
Anyway join me in making this yummy bread.
The basic bread dough is same as I have used in making the Lion House rolls. This is just how to make the bread.
So here goes.
First, the bread dough is the basic dough that I make and use on a regular basis. Check it out here.
These are the steps to make the roll:
- Roll out the dough into a circle.
- Mark a line in the center of the dough and cut one side of the circle in strips till you reach the line.
- Spread the chocolate spread/Nutella on the uncut side.
- Roll up gently but firmly sealing the sides. Take care or the chocolate will ooze out.
- Now seal the cut edges carefully around the roll else they open up while baking. You can use water or egg wash.
- Curve the roll in the shape of a worm.
- Apply two laung/cloves as eyes. (push then in well as they pop out).
- Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
- Preheat the oven at 190 C about 15 minutes before the rolls go in the oven.
- Give the rolls an egg wash in case you want to avoid eggs use milk.
- Bake for 35 minutes approx until they are browned to your satisfaction.
- Brush with melted butter while hot.