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Taystit by Hasna

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Healthy Energy Bars



Lately I have been trying to eat clean, early and on time. Alhamdulilah, so far so good! I have cut sugar from my diet, and I cover it up with little bites of fruits, but suddenly out of no where, I have been craving chocolate dream cake and I just cake take my head off it! And that’s when I came up with these healthy energy bars..mind you, eating more than one bar a day May result in weight gain! So have it sparingly if you want to lose weight but craving for chocolate. Once in a while, giving up with a little keeps you sane, keep in mind not be harsh on yourself. 

These can be called Energy bars/ protein bars, instead of adding protein powder, I have replaced it with powdered flax and chia seeds. And make sure the texture is a bit more jammy than mine by adding a little bit more dates, though I have used dark chocolate and a bit of semi sweet chocolate chips, you may completely avoid it (I ran out dark chocolate) 

I have also added a tsp of coconut oil when melting the chocolate making it even more delicious, glossy and helps to harden the chocolate. Sooo Yumm!! I have been guilty of giving my little girl with grocery bought snacks in her tiffin, finally I have prepped a batch and it’s ready for the week, Alhamdulilah! (Hope it lasts that long lol) 😄

Ingredients:


  • 1 1/2 Cups Rolled Oats
  • 1 cup Dates (pitted) preferably the wet types like khalas, sukkari etc
  • 3 + 3 tbsp Chia seeds and Flax seeds (powdered)
  • 1/3 cups Almond 
  • 1/3 cups Cashew 
  • 1/3 cups Pumpkin seeds
  • 2 tbsp Peanut Butter
  • 1 tbsp Honey, optional
  • 1/2 tsp Vanilla extract
  • A pinch of salt
  • 50 gms Dark Chocolate 
  • 50 gms Semi sweet Chocolate Chips, optional 
  • 1 tsp Coconut Oil 
  • Freeze dried Strawberries, for garnish (optional)

Instructions:



  1. In a pan, slightly roast rolled oats, almond, cashew, pumpkin seeds.
  2. Next in a food processor, add your pitted dates the roasted oats and nuts, and the rest of the ingredients and pulse well until desired consistency.

  3. Next, in a tray, line it with a parchment paper and add in the oats mix and flatten using a spatula and allow to freeze for half an hour. 

  4. Whilst at that, prepare the chocolate ganache, by mixing the chocolates and coconut oil by double boiling and pour over the mix and add in the freeze dried strawberries (optional) and place in the freezer for about 5-10 minutes.



  5. Enjoy once the chocolate ganache harden and slice them into bars and wrap them up separately using the butter papers and store in the freezer for months! The energy bars stays fresh in room temperature upto 3-4 days. Enjoy! 



Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Malabar Moodi Pathal/ Pathiri
(Rice pancakes)



These soft, pan-poured rice pancakes is one of the most staple breakfast and dinner rice pancakes in Thalassery, and other parts of northern Kerala. Can also call it a distant cousin of dosa 😅 w/o the fermentation.

Moodi pathal, unlike the commonly known pathiri which is a flatbread made of rice flour is rice soaked for half an hour and ground into a paste along with shredded coconut and cooked rice, made into a thin batter and a ladleful of the batter is pour into a pan and swirled to get a round pancake which is immediately covered with a lid, allowing the pancake to cook from both sides simultaneously. Hence the name Moodi Pathal,  “Moodi” means covered/ lid and pathal means pancake/ flatbread. 

The addition of shredded coconut, though not necessary, but adds in a lot of flavor profile to the rice flatbread. Usually enjoyed with coconut milk and sugar, spicy malabar fish curry aka mulagittadh/Fish Varattiyadh (you can find the recipe by tapping the link), or any curry of your choice. 

Ingredients: (Makes for 2)

  • 1 cup White rice (Basmati and the likes of it also can be used)
  • 2 tbsp leftover cooked rice (ponni, kuruva, matta rices) 
  • 1/4 cup Shredded Coconut 
  • Salt 
  • 1 and 1/2 cups approx Water (can be a little less or more)
  • 1 tbsp Coconut oil
  • Ghee for smearing on the pathal

Instructions: 

  1. Rinse and soak the rice for half an hour at least or upto 2 hours and in a mixer grinder, add in the soaked rice, leftover cooked rice, shredded coconut, salt and half cup water.
  2. Transfer the batter to a bowl and add water to the required consistency (quite loose but not too watery either)

  3. Heat a well seasoned cast iron pan on high, and smear with coconut oil, once water sprinkled jumps, you may pour in a deep ladle full of batter into the pan and swirl it to get a nice round rice pancake. Cover it immediately and allow to cook on medium heat for around 2 minutes and transfer the pathal into hotpot or plate, smear ghee and cover it with a lid. 
  4. Enjoy with coconut milk and sugar or with spicy malabar fish curry (mulagittadh) or your choice of curry.

Tips: 

  1. Make sure you do not add too much of cooked rice, which can turn out to be a messy situation.
  2. Make sure the pan is on medium high flame, preferably a well seasoned cast iron pan, may feel like a crispy dosa, but once smeared with ghee and covered in and kept for couple of minutes in a hotpot or a plate, you will see how nice and soft it becomes. 
  3. Make sure the batter is quite loose, not very watery either. 
  4. The first couple of them might turn out with cracks, if the pan isn’t well heated and at the right temperature and make sure you cover the pathal immediately after pouring and swirling.
  5. Make sure to grind the rice with very little water, or else you will end up with a batter than isn’t ground properly. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Healthy Oats Khichdi



My go to recipe when I want to cook up something quick and dump in all the veggies in my fridge! And this one tastes so comforting that you won’t even feel you are eating healthy, but if course be easy on the portion you take too. 

Usually Khichdi is made with veggies or is more of a vegetarian dish (that’s what I know) but since my family loves chicken and instead of using store bought chicken cubes, adding the boneless chicken not only oomphs up the flavor but also gives you extra protein.

Add in whatever veggies you have in your fridge, potatoes, peas, bell peppers, etc cauliflower is also a great add on! I love cauliflower in Khichdi. This is such an amazing way to get your kids veggies..I tell you..they will ask for more!! 😁

Ingredients:


  • 1 1/2 cup Whole Oats
  • 1/2 cup Moong dal
  • 1-2 tbsp Ghee
  • Hing/ Asafoetida, a pinch
  • 1 tbsp Olive oil or any neutral oil
  • 1 Onion, chopped finely 
  • 1 tbsp ginger garlic paste
  • 1 cup Button Mushrooms, sliced
  • 1 Carrot, small, chopped
  • 1 cup Broccoli, chopped roughly 
  • 1/4 cup Frozen Corn
  • 150 gms Boneless Chicken, sliced into small thin strips
  • 1 tsp Jeera/ Cumin
  • 1 Sprig Curry leaves
  • 4-5 cups Water
  • Salt, as required 
  • 1 tsp White pepper
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red Chilli powder
  • 1-2 Green Chillies, optional 
  • Coriander leaves, finely chopped for garnish 
  • Lemon slice, for garnish

Instructions:

  1. In a pressure cooker wash the moong dal and add it into the pressure cooker and add in the oats and add salt as required. Pour in around 3 cups of water and allow to cook on medium high for 2 whistles. 

  2. In a large heavy bottom pan, pour the ghee and splutter the cumin, and a pinch of hing and add in the curry leaves. 
  3. Next add in the ginger garlic paste and add in the chopped onion and sauté well. 
  4. Next add in the chicken slices and add salt and pepper as required and cook well for around 4-5 minutes.
  5. Next, pour a little olive oil and add in the veggies and cook well and finally add in your spices and the cooked mushy oats and moong dal. 


  6. Add in some more water for the desired consistency and salt as required, pepper and finally add in a squeeze of lemon and ghee (if required).




Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Southern Buttermilk Biscuits 
AKA Popeyes Biscuits 

So it’s the blogiversary month of www.taystit.com and I can’t believe it’s been 6 wholesome years (though I was active and inactive during the phase) Alhamdulilah! What a beautiful journey!! I really had no clue when I started my blogging journey, but here we are! A successfully running blog thanks to you lovely readers 🥹❤️ Forver grateful for every little lesson learnt, every new dish discovered, every hack shared here and to you guys who try my recipes and have “Taysted it” and a special shout-out to everyone of you who takes the time to send me your tried pictures 🥰

These southern buttermilk biscuits was my first post on my blog! What better way to celebrate the blogiversary by revamping my first post with better pictures and video of the same. 😃

Being a big fan of the biscuits of POPEYES , a fast food restaurant chain, since childhood I and my siblings used to devour their buttermilk biscuits which were crunchy on the outside yet soft and pillowy on the inside which was filled with so much aroma that we used to actually buy it, sit and smell the biscuits for a good 2 minutes. Yeah I know it sounds crazy, but after you bake some of these I'm sure you would get what I am trying to convey. Since childhood, I used to wonder if we could bake these little softballs at home. Which indeed I did and oh boy did I get the expected results? Whoa, I was astonished and very happy that it came out so good. Better than what I expected it to be. Alhamdulillah.  

chain, since childhood I and my siblings used to devour their buttermilk biscuits which were crunchy on the outside yet soft and pillowy on the inside which was filled with so much aroma that we used to actually buy it, sit and smell the biscuits for a good 2 minutes. Yeah I know it sounds crazy, but after you bake some of these I'm sure you would get what I am trying to convey. Since childhood, I used to wonder if we could bake these little softballs at home. Which indeed I did and oh boy did I get the expected results? Whoa, I was astonished and very happy that it came out so good. Better than what I expected it to be. Alhamdulillah.  


And so, I am proceeding to share a small piece of my childhood, which I hope and believe my dear readers would try and recreate; the famous SOUTHERN BUTTERMILK BISCUITS.Go on, TAYST IT!

Ingredients: 

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tsp Honey
  • 50 grams of Butter
  • 1 cup buttermilk

Instructions:

  1. Combine flour, baking powder, soda, and salt; stir well. Cut in the frozen butter with a pastry blender/ a food processor until mixture resembles coarse meal.

  2. Gradually add buttermilk, and honey stirring until dry ingredients are moistened. Do not over mix as overmixing can cause the dough to bake to a bread like texture.
  3. Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Or make small balls out of it (I actually prefer the ball shape), because it resembled the real Popeye's biscuits. 


  4. Place biscuits on a baking sheet lined with a baking paper. Brush some buttermilk on the top of the biscuits for that extra crunchiness, and they are ready to bake. Bake at 400°f for 10 - 12 minutes or until lightly browned. Serve warm.


Note:

*If you do not have buttermilk on hand, you may take 1 cup of milk and 1 tbsp of white vinegar and give a little mix and allow it to stay for 5 minutes; your homemade buttermilk is ready to use.

Recipe Courtesy www.myrecipes.com (I made little changes in the measurements and some directions, it did come out great!)

Feel free to comment below all your thoughts and questions. If you try out this recipe, please do tag me at #taystit, so that I can find all your lovely creations. Lots more great recipes coming up. Stay tuned!


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Healthy Hazelnut Chocolate Spread/

 Homemade Nutella



It’s back to school and chocolate spread is inevitable in school lunch boxes. But we all know there is no goodness in the store bought Nutella that we spread on the bread and give to our kids on a daily basis. Instead try this homemade hazelnut chocolate spread! Also since Nutella is on the boycott list, don’t fret, just make this Easy and healthy spread! 

I have used 70% dark chocolate, but if you prefer the real deal the 90% dark chocolate, you may do so! Using milk chocolate, semi sweet etc can make it even more delicious, just that there is a lot of add on Sugar! So what I did is, add brown sugar to my choice. Not too much, just a couple of tablespoons (so we know we are in control of what we have!) 

Ever since I made this easy homemade Nutella, my girl always asks for more and I give it to her guilt free (along with other recommended food groups of course!) Flax seeds are loaded with nutrients and omega -3 fatty acids which are vital for the body. 

You just add all the ingredients to a mixer grinder and grind it to a smooth paste. 

Ingredients:

  • 200 gms Hazelnut (dry roast in oven at 160 deg C for 8-10 minutes or in pan on low flame for 10-15 minutes or until fragrant) *
  • 1 tbsp Flax seeds 
  • 150 gms Chocolate of your choice (preferably dark chocolate)
  • 2-3 tbsp Brown Sugar (optional)
  • 2-3 tbsp Extra Virgin Olive Oil
  • 1 tsp Vanilla Extract 


Instructions: 

  1. Roast the hazelnuts and grind all the ingredients in a mixer grinder.
  2. Store in refrigerator and enjoy upto a month! (That is if it lasts that long 😆)

Notes: 

If you are using hazelnuts with skin on, post dry roasting, you may transfer the hazelnuts to a dry and cleans kitchen towel and grab the towel and rub off the skin. 

Stays fresh on the counter top in cold climate for 2-3 days, but best to store in the refrigerator and stays fresh upto 1 month ( good luck for it to last that long) 😆

I used the chocolate as it is, you may melt and add it to the grinder too.

Ps: You may add cocoa powder if you like, and also use dates instead of brown sugar 




Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
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My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. Welcome to my humble abode on the Internet; wherein I share all my recipes and experiments. I am glad to have you on board!

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About Me

May peace be with you!

Welcome to my blog.

I am delighted to have you on board. My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. My homeplace being Dubai, as I am born and brought up here and I am very influenced by the lifestyle and the variety of authentic cuisines I get to try from here, which has made me try anything that comes across me
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Emirati Chebab

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June 01, 2023
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Chicken Steak with Creamy Mushroom Sauce

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June 18, 2020
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