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:

Roast the hazelnuts and grind all the ingredients in a mixer grinder.
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. ♡♡♡♡

Mutton Yakhni Pulao

Tired of making your same old mutton biryani? Try this flavorful rice that is cooked in a yogurt gravy which makes the rice so flavorful. It is simply delicious.

There is yogurt/curd in this yummy biryani, of which you can't find a trace of once cooked. So if you don't like yogurt you are still bound to like it. The flavors of this amazing biryani are delectable. You will not feel heavy and tired. And so this is a perfect recipe for your Friday biryani if you are anything like our family (we always have mandatory biryani for Friday lunch after Jumu'ah prayer). The perfect family get-togethers every weekend. Perhaps the only day we get to see all the members from the family happily sitting together to share a scrumptious feast.

The spices are bound in a muslin cloth and left to cook with the mutton, so that the mutton stock gets the flavors from the whole spices. I could not get a proper step by step. I was in a hurry, excuse me for that. But if you have any doubts or questions feel free to ask them in the comments section below.

I was skeptical to first try this, but thanks to the dear sisters from a Whatsapp group called Desi Bite, I happened to be in, I wanted to try this pulao. The seasoning from the mutton stock enhances the flavor of the basmati rice, which balances the whole dish and makes it very flavourful. My husband loves this pulao. So what are you waiting for? Make this for the coming long weekend/holiday and impress your family! Let's make a headway to the ingredients:

Ingredients:

Muslin cloth

Cinnamon sticks 3-4

Cumin seeds 1 tsp

Black pepper 1 tsp

Coriander seeds 1 tbs

Cloves 4-5

Green cardamom 4-5

Fennel seeds 1 tsp

Serves: 3-4 people

Mutton ½ kg

Onion 1

Garlic cloves 5-6

Salt 1 & ½ tsp or to taste

Water 3 cups

Vegetable Oil 3 tablespoon

Ghee 3 tablespoon

Onion sliced 1

Cloves 4-

Black pepper ½ tsp

Green cardamom 4-5

Green chilies sliced 3-4

Cumin seeds ½ tsp

Ginger garlic paste 1 tbs

Black pepper powder 1 Tsp

Salt 1 tsp or to taste

Yogurt 1 cup

Rice soaked 2 cups

Instructions:

- Take a muslin cloth and add all whole spice (cinnamon sticks, cumin seeds, black pepper, coriander seeds, cloves, green cardamom, fennel seeds) and tie them in a pack.

- In a pan add mutton, Whole spices pack, onion (cut in 4 parts), garlic cloves, salt and water. And pressure cook the mutton for about 7-8 whistles and open the lid only when the pressure is completely gone.

- Now strain mutton. Take out mutton pieces and set aside. Save mutton stock and set aside. Remaining ingredients (onions, garlic and spices pack) shall be discarded.

- In a pan, heat oil and ghee, and add onion, fry for a min and add, cloves, black pepper, green cardamom and fry until onion are golden brown.

- Add green chilies, cumin seeds, and crackle for a min and add boiled mutton and fry for 2-3 mins. Add ginger garlic and mix well, add black pepper powder and salt.

- Add yogurt gradually while stirring and cook/fry until oil separates. Now add mutton stock (3 cups for 2 cups rice) bring it to boil and add rice. Cover and steam cook (dum) for about 15 minutes on low flame. Try not to open in between. It helps to retain the texture. after 15 minutes fluff up the rice using a fork and check if the rice needs any more cooking.

- Delicious Mutton Yakhni Pulao is ready to serve with chutney/pickles/pappad. Enjoy!