Posts by OCS | Saute Fry N Bake

Chicken pepper fry dry

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Respected Madam,
Greetings. I Mrs. LathaDhanusu from chennai likes your SautefryNBake page very much , i have tried your dishes. It was awesome and homely. I hereby sending two recipes for cooking competition prepared by me with description, recipe method and have attached photos. Wish me best of luck, this is my first participation, hope i will win. This is an exotic dish which is not very spicy, easily digestable everyone will enjoy, admire and relish it, especially when you have severe cold and cough. I learnt this recipe from my grandma.My son is working @ B’lore whenever he comes to chennai, he wants this dish, even my daughter and my husband like sit very much. Easy to prepare, quickly digestable and goes well with sambar rice ,rasam rice,pulao,biriyani and fried rice.

Ingredients

Ingredients	Quantity
chicken	500gms-medium pieces
jeera	1 teaspoon
pepper	2 teaspoons
garam masala powder	1/2 teaspoon
salt	to taste
refined oil	3 teaspoons
ghee	1 to 2 teaspoons
ginger and garlic paste	1 & 1/2 teaspoons
chopped onion	one medium sized
turmeric powder	1/4 teaspoon

Method

Firstly clean and wash chicken,finally using little turmeric powder and keep aside.
Next in a mixie add jeera,pepper,garam masala powder,salt,ginger and garlic paste, one chopped onion and 1 teaspoon of refined oil and grind to a smooth paste.
Heat a nonstick pan or kadai,add 2 teaspoons oil and 1to 2 teaspoons of ghee,now add the ground masala and fry well on medium flame till the colour of chicken changes,& then add 1/4 tsp turmeric powder &then cover the chicken &cook for 5 minustes on slow flame.
Now add 1 cup approximately 125to 150ml water and cook till done say around 10 to 15 minutes till all the masala is absorbed on medium flame&fry well.Serve hot garnished with coriander leaves

Ravioli

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 8 members

Description

Ravioli. An italian delicacy.From the first time i got to know about this dish through Australian master chef series, wanted to try it then and there. But the reviews the judges gave to the ravioli’s made by the contestants made me a bit nervous. I made up my mind that i should give a try only with a professional touch to it. did ask my sister (fazeem) to send me a lasagna sheet maker machine from U.K (thinking i would roll the pastry dough through and make ravioli’s with thin perfect pastry sheets in a professional way as i thought) fazeem did sent it over through my parents but it was a ravioli maker machine which we had to be fixed into a lasagna machine maker. My professional plan was thrown into the bins. Back to square one, had to make ravioli in the old school cooking style. Was nervous but just shook myself saying we indians are instinctively good in handling and kneading dough as every household makes chapathis , poories, pathiris, Naans, rotis, etc… With all my courage , finally gave it a try with my hands doing the professional part instead of a machine. After a long tedious process of the making of the dough , filling, pastry,sauce, ravioli’s, cooking them and putting them together. Was waiting with my fingers crossed for the verdict from my people (just like in Master chef)every one were just digging into the ravioli without a word.Waited, loosing my patience asked them how is it ? Every one were like its so “YUMMY”. Uuff what a relief it was to hear this. The ravioli’s were so soft and tender and were perfect as i wanted it. In fact they were better than the lasagna sheets (ready made one’s)i use to make lasagna. At times we underestimate ourselves.

Ingredients for filling

Ingredients	Quantity
Minced chicken	cooked to dry 200 grams
Chopped Spinach	2 cups cooked
Onion	1 chopped
Salt	to taste , ( be careful with the salt as cheese added might get the mix high on salt )
Chilli flakes	to taste
Pepper	to taste
Cheese	3 cubes grated

Method for filling

Mix all the ingredients together and set aside .

Ingredients for pastry

Ingredients	Quantity
Maida	200 grams
Eggs	2 lightly beaten
Olive oil	1 tablespoon
Salt	to taste
Water	2 teaspoons or more

Method for pastry

Mix all the ingredients together and knead well to get a smooth dough .
Add water only if needed . Set aside covered for half an hour .

Ingredients for Sauce

Ingredients	Quantity
Olive oil	1 tablespoon
Garlic	4 crushed
Mushrooms	1 packet sliced , ( I used 1 big capsicum cubed as I didn't have mushrooms in hand )
Cheese	1/2 cup grated
Pepper	to taste
Salt	to taste
Chilli flakes	to taste
Onion	1 big chopped
Cream	2 cups
Flour	2 tablespoons
Dried herbs	2 pinches each of rose Mary , dill , thyme and oregano
Milk	3 to 4 cups

Method for sauce

Heat a non stick pan with olive oil . Add the crushed garlic and chopped onion. Fry to translucent .
Top with mushroom ( or capsicum as I did ) . Sauté for 5 minutes . Lower the flame . Sprinkle the flour and keep stirring making sure no lumps are formed or the flour doesn’t get burnt .
Add milk little by little and keep stirring constantly until you get a saucy consistency . Season with dried herbs , chilli flakes , pepper and cheese . Mix well . Taste and then add salt to taste .
Finally add the cream and mix well . The sauce should be of a runny consistency sauce . Remove from flame and set aside .

Method for the ravioli

Roll the dough on a flat surface ( your marble or granite kitchen counter would be good enough ) using flour as thin as possible .
Use a cookie cutter or any round shaped cap to make as many circles as possible . Place 1 tablespoon of filling in the middle ( I topped the filling with mozzarella cheese as I didn’t add grated cheese to the filling ) wet the sides of the circle with the filling with water all around .
Top with another circle and press the sides making sure they are stuck together well . ( You can press the sides with a fork to get a nice pattern , i didn’t do so as the raviolis i made had a pattern from the cookie cutter i used ) Place these filled ravioli’s in a floured tray .
Follow and do the same till all the dough and filling is over . Boil 2 litters of water with salt . When water bubbles add 5 to 8 filled ravioli’s at a time and cook for 3 to 5 minutes or until the ravioli’s start to float on top .
Remove and leave in a colander . Do the same with all the ravioli’s . Just before serving heat the sauce , if too thick can add more milk to the required consistency .
Check seasoning .mix in the boiled ravioli and toss gently . Serve hot with grated cheese .

Microwave sticky dates pudding with brown sugar sauce

Preparation Time : 15 minutes

Cooking Time : 20 – 23 minutes

Serving : 6 – 8 members

Description

Sticky dates pudding with brown sugar syrup made in a microwave. The beauty of this recipe is that it comes together very quickly and you get it right the very first time you make it. Even the most amazing recipe won’t work if you can’t make time for it in your busy life. this recipe is a fast,clever,easy,save time, sure fire solution for your time problemYou can eat this hot or cold at any time of the day. Usually ravuthar cooking does not include dates in their food for sweet or savoury. It’s used only during the month of Ramadan to break our fast.The first dish i learnt to make with dates was the sweet chatney for the chat items, followed by dates pickle, dates laddo, dates sweet made as a side dish for biriyani (my co-sister recipe) and now sticky dates pudding. My liking towards dates is not be told as i don’t fancy it much.Once Ramadan is over my refrigerator is over loaded with dates and i mostly end up making pickle.This quick pudding ensures the last course with a burst of flavours done exceptionally well. A must try recipe.

Ingredients for dates pudding

Ingredients	Quantity
Dates	185 grams pitted and chopped
Soda -bi- carbonate	1 teaspoon
Sugar	185 grams
Eggs	2 beaten lightly
Water	300 ml
Butter melted	70 grams
Vanilla essence	1/4 teaspoon
Flour	185 grams
Mascarpone cheese	a dollop ( optional ) ,
Ice cream	to serve along ( optional )

Method for dates pudding

Mix pitted , chopped dates with water in a micro wave safe bowl . Microwave on high and cook for 6 minutes .
Mash the dates with a spoon and stir in the soda – bi – carbonate . Set aside to cool slightly . Stir in butter , sugar and vanilla essence . Mix well .
Add eggs gradually , beating well after each addition . Fold in flour and stir well until well combined . ( best to use a metal spoon ) . Do not over beat .
Pour the mixture into a greased microwave bowl or muffin tray . Microwave on medium heat for 6 minutes . Leave to stand for 3-4 minutes .
Then serve warm with hot sauce poured over with some mascarpone cheese or ice cream . ( I served as it is with the sauce alone , just wanting to cut out the extra calories )

Ingredients for the brown sugar sauce

Ingredients	Quantity
Brown sugar	300 grams ( I used 1 1/2 cup jaggery instead and tasted awesome )
Cream	1 cup
Butter	60 grams
Vanilla essence	1 teaspoon

Method for brown sugar sauce

Combine all the ingredients together in a microwave safe bowl .
Cook on high for 5 minutes 30 seconds stirring well after every minute .
Remove and the sauce is ready .

Noodles cutlet

Preparation Time : 25 minutes

Cooking Time : 10 to 12 minutes

Serving : 6 members

Description

Noodles cutlet. A recipe i came across in one of the food blogs. Not sure which one. Loved the idea of this haute make over as every one at home likes noodles (except my hubby).Gave it a try and worked pitch perfect with excellent mixes of simple but tasteful ingredients. Noodles always brings memories of my school days. Instant maggi noodles was newly introduced in India then for the global craze that noodles had. My friends (sulu, sindhu)and myself would bring loads of maggi noodles packets from home. In the evenings mostly, we would catch a mug (with the same mug that we use for our bath)of hot boiling water from the tap and break the maggi noodles into it along with the taste maker. Spin it around and wait for the noodles to get cooked. those few minutes of waiting were the longest few minutes of my life till date.All of us used to just dig into it and at times we would mix in prawn or fish pickle to add more taste to it. At times the water we used would be a lot and we used to drink it like soup and when there is no hot water available. Just crush the noodles as it is mixed with the taste maker and eat the crisp noodles. (now i make a salad with raw crisp maggi noodles with the taste maker and veggies)i guess my experimenting of channeling creativity with food into an endless oppurtunity to reinvent started with the maggi noodles from school.

Ingredients

Ingredients	Quantity
Noodles	200 grams
Mixed vegetables	1/2 cup ( carrots , beans , green peas , cabbage , cauliflower , capsicum )
Green chillies	2 finely chopped
Turmeric powder	1/4 teaspoon
Boiled potatoes	3 peeled and mashed
Onion	2 finely chopped
Garlic	2 teaspoon chopped
Coriander leaves	1 tablespoon chopped
Chilli powder	1/2 teaspoon
Chicken or vegetable stock cubes	1 1/2 ,( I used maggi chicken stock cubes )
Oil	to shallow fry

Method

Boil noodles with 1 tablespoon oil . Drain , rinse in water and set aside .
Mix all the other ingredients together except for noodles and oil to shallow fry . Add boiled noodles and mix gently making sure not to mash the noodles and make it mushy . Taste and adjust .
Add salt if needed as the stock cubes contain a lot of salt . Make cutlets with oiled hands and greased moulds to desired shape .
Heat oil and shallow fry to golden brown in colour on both sides . Be careful not to break the cutlets as they are very delicate .
Serve hot with tomato ketchup .
Can add 1/2 cup cooked shredded chicken for non vegetarian version .

Ghee escort full chicken roast

Preparation Time : 40 minutes

Cooking Time : 25 – 30 minutes

Serving : 6 members

Description

Recipe post by lubna zia for the competition. Her description follows. Chicken Ghee Escort.
A mouth watering full flavoured tasty dish . This dish is my moms regular one, she got from a cooking book , 15 yrs back my mom is an excellent cook. Initially at the time of marriage , i am a very bad cook but nowadays i had strong passion for cooking. This dish was very excellent and all the people especially (my hubby and my bro)loved it. The full whole chicken,without cutting into pieces is used in this dish is its specially . So that all will grab their own favourite pieces like thigh, ribs, neck, drumstick etc . This dish is served with ghee rice, chapathi, parotta.

Ingredients

Ingredients	Quantity
Full whole chicken	1 kg without cutting into pieces
Onion	1/4 kg big sliced
Ginger	1 small piece , 2 spoon
Garlic	1 with 15 pods
Red chilli	8
Poppy seeds	2 teaspoon
Coriander seeds	1 tablespoon
Pepper corns	1/2-teaspoon
Cumin seeds	1/2-teaspoon
Coconut milk	1 cup
Curd	1 cup
Ghee	150 grams
Cinnamon	6
Cardamon	2
Cloves	3
Salt	to taste

Method

Heat 50 gms ghee in a pressure cooker and add onions and fry to golden brown in color for about 5 minutes.
Then add little water to pepper corns, cuminseeds , coriander seeds,poppy seeds and grind it to a very fine paste in the mixie.
Then marinade the full whole chicken with the fried onions and peppercorn paste covering the entire chicken and keep aside for 20 minutes so that it will be juicy.
Meanwhile grind the ginger, garlic and redchilli to a fine paste.Heat remaining 100gms of ghee in a pressure cooker
add cinnamon,cardamom and cloves to cracle then add the marinated whole chicken and saute.then add ginger, garlic and red chilli paste to the chicken and fry it
Then add a cup of curd to the chicken and then mix salt to 1/2 glass of water and add to the chicken and allow to pressure cook for 3 whistle or until chicken is cooked thoroughly.then add a cup of thick coconut milk to a pan.
And now add the entire chicken to the pan and saute for 5 minutes till ghee floats on top.now the gravy is ready to serve

Note

Instead of cumin.corriander seeds,pepper corns can also use its readymade powder but using the seeds to grind is very tasty

Haleem

Preparation Time : 40 minutes

Cooking Time : 1 hour 10 minutes

Serving : 4 to 6 members

Description

Noorie meeran from USA sent me this mail for the competition. This was her mother-in-law recipe for the competition. Her description follows Akka, Perima made haleem today and she wants to send this for the competition. when is the deadline ?
Haleem is a delectable dish which is popular among muslims in Hyderabad, India and particularly consumed during the months of Ramadan. this dish is traditionally made with soaking wheat, Barley and Channa Dhal over night. A spicy meat gravy is cooked until the meat becomes tender and mixed with the cooked, soaked lentils. It is a nutritional , fulfilling and versatile dish that you can serve on any day.

Ingredients

Ingredients	Quantity
Channa Dhal	3/4 cup
Barley	1/4 cup
Broken Wheat	Handful Rinse and Soak them in water for about 30 mins.
Goat Meat with bone	1/2 kg
Onion	1 chopped & 2 sliced (for garnishing)
Tomato	1 Big pureed
Ginger Garlic Paste	1 tablespoon
Chilly Powder	1 teaspoon
Cumin Powder	1 teaspoon
Coriander Powder	2 teaspoon
Turmeric Powder	1/2 teaspoon
Salt	1 teaspoon
Garam Masala	1/2 teaspoon
Ghee	2 tablespoon
Oil	4 tablespoon

Method

In a pressure cooker, add Ghee and Oil.Sautee the chopped onions. Once its golden brown, add the meat and sautee to get rid of excess water.
Add ginger-garlic paste and all the spices and sautee to get rid of raw smell. Add the soaked lentils.
Add more than enough water to cover the meat and lentils, make sure to add enough water to prevent the dhal and meat from burning at the bottom of the pot.
Pressure cook this for 30 minutes.
Once its done, make sure the meat is tender and taste it to adjust salt accordingly. Haleem will be thick because of the Dhal and wheat mixture. Slightly thicker than a soup.
Remove the meat using a spoon and discard the bones and shred the meat. Put them back in the gravy you took it from.

Garnish

Haleem comes with accompaniments like chopped coriander leaves, fried and caramelized onions, ginger slices and lemon.
Fry the sliced onions in oil until they are dark brown and well caramelized. Cut some ginger pieces and shred them into thin slices Chop some coriander leaves. Slice few lemons.

To Serve

In a bowl, pour the haleem, garnish with caramelized onions, ginger slices, coriander leaves and squeeze lemon on top. Enjoy!

Paneer tikka

Preparation Time : 15 minutes + marination time

Cooking Time : 8 -10 minutes

Serving : 4 members

Description

Paneer Tikka. This recipe post was sent to me by Hamidha Shabeer for the competition. She did not sent in a description so today’s post is just the recipe alone.

Main Ingredients

Ingredients	Quantity
Paneer cut into cubes	400gms
Hung curds	1cup
Ginger paste	1 teaspoon
Garlic paste	1 teaspoon
chilli powder	1/2 teaspoon
Tandoori chicken masala	1 tablespoon
Turmeric powder	1/4 teaspoon
Cornflour	1 1/2 tablespoon
Oil	1 teaspoon
Salt	to taste

Ingredients for Grilling

Ingredients	Quantity
red pepper	1/2 cut into squares
yellow pepper/green pepper	1/2 cut into squares
tomatoes de seeded and cut into squares	2 firm ripe
onion cut to get square flakes	1 big
oil for basting	1 tablespoon

For garnish

Lemon wedges,chat masala.

Accompaniments

Green chutney.

Method

Beat hung curds. (put curds in a cloth and let it hang till the water drains out)
Add all the spices and ingredients except paneer to it and mix into a smooth paste.
Marinate the paneer cubes in the mixture and put it in the refrigerator till serving time.
Heat an electric grill.
Arrange peppers,tomatoes,paneer,onion slices in skewers as shown in the picture.
Place it on the grill and cook till they are golden by basting oil in between.
Serve sprinkled with chat masala and squeeze of lemon juice with green chutney.

Herbed chicken quesadilla

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 4 to 6 members

Description

Quesadilla. Not sure of the origin of this dish. I am confused if it’s spanish or mexican. Usually quesdilla’s are made with tortillas filled with cheese and beans. Quesadilla in Spanish means a cheesy little thing. So here is a mouth watering cheesy snack recipe with my quintessential take on it. I made this as an evening snack and it vanished in seconds. It’s a fool proof recipe for all occasion’s which can be made with left over chapathis and any sabji, non-veg gravy, baked beans or spinach for the filling. It’s magical when few left over humble dishes transform into one delicious dish. The crunchy crisp cover with creamy inside plays a good contrast of textures. You feel the cheese explode as soon as you bite into the crusty exterior. This dish just takes me to what my grandmother (dads mom – balkes perima)used to tell me. She often mentioned saying when a persons kitchen is organised, so is their life. Well i guess , i am pretty organised as even my left over dishes are transformed into a new dish.

Ingredients

Ingredients	Quantity
Tortillas	4 ( I used left over chapatis)
Onion , tomato sauce	4 tablespoons heaped ( I used maggi bhuna masala )
Cooked Chicken keema	200 grams ( vegetarians can substitute with paneer )
Sweet corn	1 cup cooked
Dried herbs	2 pinches each ( oregano , thyme , rose Mary ,dill and basil )
Cheddar Cheese	grated 1/2 cup
Chilli flakes	to taste
Oil	2 tablespoons
Coriander leaves	1/2 bunch chopped
Eggs	4 seasoned with salt and pepper and beaten ( vegetarians can omit the eggs )

Method

Mix cooked chicken , herbs , coriander leaves , sweet corn and chilli flakes together . Set aside .
Apply tomato onion sauce over the tortillas ( or chapatis ) evenly all around On one side . Heat a non stick pan .
Place one tortilla onion tomato sauce side facing towards you . Top with chicken filling and spread the filling all around evenly . Pour the beaten egg over the filling making sure it does not over flow out of the filling .
Grate cheese all over . Top with another tortilla ( chapati ) tomato onion sauce side facing the filling .
Press the sides firmly making sure the egg helps to stick both the tortillas ( chapatis ) together .lower the flame to the maximum and cook covered for 5 minutes pouring 1 tablespoon oil around . Turn over press well and cook again on low flame for another 5 minutes .
Repeat with the remaining ingredients and tortillas the same way . Remove cut into triangles and serve hot with any sauce .

Kaalaan

Preparation Time : 45 minutes

Cooking Time : 20 minutes

Serving : 4 to 6 members

Description

Kaalaan. Mushrooms are known as kaalaaan in Tamil. This dish is a very famous street food very own to Coimbatore. Nearly every road has its own small stall in wheels with its glass shields with mountains of kaalaan fried and kept. The minute you place an order it’s done in a wok with high flame in minutes in front of you. The saucy crisp kaalaan is served piping hot garnished with onions, green chillies and corainder leaves. Its beautiful with a well rounded flavour and a heady aroma. My daughter ANISHA raves about this dish so much.In fact this recipe also was passed down to me by her which she got from her cook at her in-laws place who runs a street food on wheels in the evening’s . These street food stalls on wheels brings memories of scrumtious food that my brother darvesh used to treat me with on my every visit to my moms place for a holiday. Every evening after school he would take me and my kids along to these stalls. At times (mostly summer holidays time my other cousins brothers Shanu my maternal uncle,Shabu, Riyaz,Ejaz , zuhail and ashfaq . I was the only grand daughter at moms place for quite sometime until Ashibha was born)each one of them would have atleast 6 to 8 plates of chat.Food was and is always an integral part of holidaying and celebration to all of us in someway or the other.

Ingredients to marinate

Ingredients	Quantity
Maida	1 1/2 cup
Cornflour	1 1/2 cup
Ginger garlic paste	1/4 teaspoon each
Red food colour	little
Salt	to taste
Cabbage	2 cups finely chopped , ( it's used to substitute mushroom in an economic way by the street food stalls , you can add mushrooms instead )
Mushroom	1 cup chopped
Chilli powder	1 teaspoon
Oil	to deep fry

Marinate all the above mentioned ingredients except for oil together and set aside for 1/2 an hour . Heat oil to deep fry .
Deep fry the marinated masala dropping 1/4 teaspoon full into hot oil . Deep fry to crisp , drain and set aside in an air tight container .

Ingredients for the stock

Ingredients	Quantity
Bay leaf	2
Coriander seeds	2 tablespoons crushed
Cinnamon	1 inch piece
Black pepper	1 tablespoon
Cardamom	3
Clove	4
Cumin seeds	2 tablespoons
Fennel seeds	2 tablespoons
Nutmeg powder	a pinch
Water	4 cups
Onion	1 big chopped
Ginger garlic paste	1/4 teaspoon
Salt	to taste
Garam masala powder	1 teaspoon

Mix all the above ingredients together in a heavy bottomed vessel and bring to boil for 4 minutes , then simmer for 10 minutes .
Strain and set side covered . ( can store this stock in the refrigerator up to a week and use )

How to proceed
Oil -1 tablespoon ,
Chilli powder -1 teaspoon ,
Garam masala -1/4 teaspoon .

Follow these steps just before you want to serve . You do this in advance the Kaalaan gets soggy and does not taste good .

Method

Crush the fried Kalaan . Heat oil in a kadai . Add chilli powder and garam masala powder . Tip in the crushed Kalaan and toss well .
Pour the strained stock and keep stirring on high flame until it gets to a thick saucy consistency just coating around the Kalaan .
Remove immediately and serve piping hot garnished with finely chopped onions , green chillies and coriander leaves .

Nutella pull apart rolls

Preparation Time : 1 hour 15 minutes

Cooking Time : 40 – 45 minutes

Serving : 6 members

Description

Nutella pull apart rolls. The first time i got to see these pull apart rolls was in a food blog but they were savoury pulls apart rolls . been wanting to try it but as the process of making these requires a lot of time, i kept postponing. Woke up early and had nothing to keep me occupied with. Tadaa, pull apart rolls just came to my mind. Made it , was so delicious. These pull apart rolls remind me of my best friends Sindhu krishna and gazeena sulu kunahamed. We got to know each other in gsps (Good shepherd public school in ooty). sindhu was one year senior to sulu and me but sindhu and sulu were in the same house (autumn), me in summer. Something drew all the three of us together. In between sulu left school and joint in alvernia in Coimbatore. And my last year in school i was left all alone without sindhu as she was one year senior to us. I got married of immediately, sulu was doing college in calicut and sindhu was of to muscat. even then, though we were not in touch with each other. I never felt the warmth and comfort i shared with them with other friends. (They both feel the same way too till date)Sindhu came down to India and did her college in Trivandrum. I got back in touch with her then. Sulu was married by then and was placed in Dubai. Something or the other kept us apart from each other and never got a chance to be together except for one trip to chennai, my daughters wedding and last year for our back to roots in ooty. Three days in ooty for the back to roots are one among the most cherished days of my life as i got to be myself after decades. The best part was even sindhu and sulu felt the same way. The comfort level, our talks and everything was the same as when we were kids. Touch wood, i am so happy and thank full to god to have blessed me with two lovely, sticky phenomenon, hard to pull apart friends.

Ingredients

Ingredients	Quantity
Flour	200 grams
Salt	1 teaspoon
Sugar	1 tablespoon
Butter	2 teaspoon for brushing
Yeast	2 teaspoon
Warm milk	1/2 cup
Nutella	3 tablespoons ( but I used more as I have a terrible sweet tooth )

Method

Mix yeast and sugar with warm milk . Set aside in a warm place for 10 -12 minutes for the yeast to frost .
Make a soft dough with flour and frosted yeast . Add more milk if needed . Knead the dough on a clean flat surfaced counter top .
Mix salt with butter . Add the salted butter into the dough and knead well . Cover the dough with a cling – film and set aside to rest for 40 to 45 minutes to double in size .
Punch the dough and knead well again . Roll out on a floured surface to about 1/4 inch thick . Spread the Nutella evenly all around . Roll the spread out dough into a spiral log tightly and gently .
Cut the log into 2 inch thick pieces and place cut side up in a round 9 inch greased baking pan . Making sure the cut rolls are placed with some equal space in between for the rolls to rise . Leave to double in size again for another 40 to 45 minutes .
Preheat an oven to 200 degree Celsius . Bake for about 20 minutes . ( my rolls were baked in 18 minutes ) the crust should be golden in colour . Remove and brush the top with melted butter when hot .
Cool completely and serve . ( I served it warm as it was getting late for breakfast with every one at the table , it tasted absolutely yummy )