Mexican Pizza Bites with Guacamole
When you are a person who gets this instant cravings of pizza and you are in a mood to spice things up, then here I am to introduce you to this super easy Mexican Pizza.
Here I have used bread slices as the base. You may use Tortilla too. The only problem with the recipe is that, you need to consume it as soon as possible as the color may change the more it stays out. So, it is best served as a starter or a snack.
If I had a few sliced black olives, I would use it to top up the snack bites, but since I ran out of it, I couldn't not get the disired color contrast in the final product. This is one of my experimental inventions that happened to be a part of my Ramadan snack ideas, as innovative food is what I love to do. All this while, it remained in my drafts, was contemplating whether to share or not, as my hubb is not a fan of guacamole. But I tell you, it's the best bite sized pizzas ever. The rest of the fam was raving about it. And then a few blogger friends invited to do a collaboration on Instagram on the theme Fusion Food! That is when I realized the time has come to reveal these yummy bites. I loved it and is such an easy recipe to nail. I would suggest not prepare a large quantity of guacamole as discoloration might occur. This is one easy recipe that I make when the hubster is not at home and there are avos smiling at me. 😀
When I thought about Italian cuisine and Mexican cuisine, the first things that popped in my mind was the Italian Pizza and Mexican Guacamole, So I immediately started creating the recipe plan! Guacamole, a Mexican invention, is an avocado dip, or spread that is now found in American cuisine as a condiment too. Avocado pieces are mashed using a mortar and pestle and fresh ingredients like onion, tomato and cilantro (Coriander leaves) takes it to a next level. As avocado is quite bland, this method definetly brings out the flavors of the avocado and it is sooo good and the final squeeze of lemon brings out the freshness in the dip which is the Icing on the cake! 😋👌
And the magic that stands out from normal guacamole is the maggi cube crumbs, which is completely optional.
Definitely do give it a try and let me know your thoughts too❤️
Lets get started!
Ingredients :
- 250 gms tender Chicken Breast, sliced
- 2-3 tbsp olive oil
- 1 tsp Garlic paste
- 1 tsp paprika powder
- 1/4 tsp Turmeric powder
- 3/4 tsp Kashmiri Red chilli powder
- Salt as required
For the base:
- 4 Slices White Bread
- 2 tbsp Salted butter
- 1/2 tsp Garlic paste
- 1/2 tsp Oregano
- 1/4 tsp Red Chilli Flakes
Guacamole:
- 1/2 avocado, sliced into cubes
- 1/2 tsp Garlic paste
- 2 tsp Coriander leaves
- 2 tbsp Onion, finely chopped
- A good squeeze of lemon
- 2 tbsp Tomato, finely chopped
- Crumbs of Maggi Chicken Cube
Instructions :
- Slice the tender chicken breasts and marinate using the spices mentioned.
- Fry in a couple of tbsps of olive oil and set aside.
- Prepare the guacamole by mixing all the ingredients mentioned under guacamole using a mortan and pestle if possible. This method helps to bring out its flavor better.
- Don't forget to squeeze the lemon juice and consume the guacamole immediately. *
- Now make a spread that consists of butter, garlic paste, oregano and red chilli flakes. Spread on each bread slice and toast to golden perfection.
Notes:
- Use the guacamole as soon as possible, as the color of the avocado changed the more it sits out. Lemon juice helps to retain the color to an extent.
- If you'd like, you may use ketchup too. But the guacamole has enough strong flavors😊
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. ♡♡♡♡
Lebanese Casserole
And it's that time of the year again. It's winter here in Dubai! 😍 And that calls for a hot and soupy casserole for dinner. This is perfect coz the recipe only calls for basic ingredients that are almost always available in the kitchen.
Anything soupy, warm and hearty is what one needs during winter nights! 😍 I happened to come across this recipe on a keto page called thatketoyum, since the Mister is no more on keto and feeding the family with fat and proteins only isn't practical, I decided we wanted some carbs here. I used potatoes for carbs, you may use cooked rice instead too. This dish is kind of a combination between a stew and a casserole. The next time I make this, I might prepare using vermicelli for the carbs instead of potatoes. I am sure, vermicelli would make a great substitute too.
All you need to do is boil and shredd chicken breasts in salt and pepper. And if using vermicelli, cook according to package instructions and set aside. I roasted my potatoes in salt, pepper, olive oil and garlic powder. Next, in a pan add you chopped onion, minced garlic, spices, tomato puree and veggies as per your choice. I used chopped carrots, Capsicum, sweet corn niblets and frozen Peas. Finish off with a couple of teaspoons of tomato paste and season with salt as required.
Into a casserole dish or a baking dish, layer the prepared ingredients. The first layer being the shredded chicken, next add in some black olives and layer with the prepared tomato gravy. Finally pour in your chicken stock, milk or cooking cream, roasted potatoes, labneh (optional) and Mozzarella cheese and allow to bake for around 20 minutes or until the cheese melts well. As simple as that, and it is a whole meal in itself! What better excuse to prepare this yummy dish. Yallah! Let's move on to the ingredients.
Ingredients : (makes for 3)
- 250 gms Chicken Breast, boiled and shredded
- 1 cup chicken stock, reserve from the cooked chicken breast/ use maggi chicken cubes.
- 1 potato mashed or roasted * (check notes)
- 2 tbsp olive oil
- 1 medium Onion, chopped finely
- 3 cloves garlic, minced
- Salt and pepper as required
- 1 tsp paprika powder
- 1 tsp Kashmiri Red Chilli powder
- 1 tomato, pureed
- 1 small carrot, chopped
- 1/2 Capsicum, chopped
- 1/4 cup frozen Peas (optional)
- 1/4 frozen corn niblets (optional)
- 2 tbsp tomato paste
- 1/4 cup sliced black olives
- 1/2 cup milk/ cooking cream
- Few labneh balls (optional)
- 1/2 cup shredded Mozzarella Cheese
- Coriander leaves, chopped, to garnish
Instructions :
- Roast/ Mash potatoes and set aside. (Instructions under Notes)
- Boil the chicken breast pieces in salt and pepper water, shred lightly and set aside.
- In a skillet, pour the olive oil and add in your chopped onions and minced garlic. Sauté well, until raw smell disappears.
- Next add in your seasonings and spices like salt, pepper, paprika, and Chilli powder, sauté for a minute on low.
- Add in your pureed tomato and allow to cook for a couple of minutes.
- Next add in your chopped veggies and frozen veggies (optional).
- Finally add in your tomato paste and check if more seasoning required.
- In a baking dish or a casserole, pat in your layer of shredded chicken and then Sprinkle your sliced black olives.
- Now layer up your tomato gravy prepared earlier. Level the layer using a spatula.
- Pour in your chicken stock and milk/cooking cream.
- Finally, place the roasted/mashed potatoes as the final layer. Add in some labneh balls and or some thick cream if you have and generosly Sprinkle in your shredded Mozzarella cheese.
- Place in a preheated oven 200°C for around 20 minutes or until the cheese has melted well.
- Finally garnish with chopped Coriander leaves and voila! Labanese comfort food done. Lazeez!

Note:
- To roast the potatoes, marinate the potatoes with salt, pepper, garlic powder and drizzle olive oil. Place in the oven at 200°C and allow to roast for around 25 minutes.*
- The labneh balls are totally optional. I used it here as I had them in stock. Not quite necessary.
- You may use mashed potatoes instead of roasting the potatoes. You may also use cooked vermicelli.
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. ♡♡♡♡
Cinnabon inspired Cinnamon pancakes with Cream Cheese Icing
Good evening ya'll!
I can't wait for the winter vacation. Like literally! This e-learning experience is the worst. Sometimes gets on my nerves, especially if you have a child doing their kindergarten. So exhausting! And every day in the morning I just sit so blank as I have no time to prepare anything fancy. The breakfast or lunch here since distance learning started has been so boring which otherwise never happens here.
I kept scrolling my phone whilst I got some time to chill once my LO's break time happened, just looking for inspiration 😉
But my my even 5 minutes in break time is precious. But I was wanting to cook something exciting. And not the every day stuff. So all that came to my mind was pancakes! And I was sick of all the basic combinations like maple syrup, honey, Lotus biscoff, bananas, blueberries and other berries etc. Suddenly I had this craving for Cinnabon rolls. So I asked the Mister if he was okay with cinnamon flavor for pancakes. He nodded and then and there I knew I had to do this! 😍 And the Cinnabon inspired cinnamon pancakes with cream cheese frosting was born. 😋😋
Even though the flavors were the same, the textures made a slight difference and I loved it! The pancakes and the frosting was ready in less than half an hour and the perfect solution on a weekday breakfast for busy momma's like me. This was an instant idea and added in ingredients as though a recipe book was open in front of me. But honestly, it was indeed the best pancake flavor 🤤🤤
Though the pictures did not turn out like that I had in my mind as the Mister was in such a hurry, I urge you must try! Super easy and delicious, kids are going to love this😋👌 Well, my LO approved! 😁😍
*LO - Little one🤭
For pancakes:
- 1 and 1/2 cup All purpose flour
- 1 egg preferably omega
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup milk
- 1/4 cup melted butter
- 1 1/2 tsp cinnamon powder
- 3 tbsp honey
- Salt, a pinch
For icing:
- 100 gms cream cheese, softened
- 1 tsp Vanilla Essence
- 1/4 cup butter, softened
- 4 tbsp heaped sugar
- 2 tsps and more of milk/cream /Whipping cream.
- A pinch of salt
Instructions :
- In a large bowl add in your your dry ingredients and give a mix using a whisk.
- Next make a well in the middle and add in your wet ingredients one by one and combine well using a whisk.
- Cook the pancakes on a heavy cast iron pan or a pancake pan.
- Place a small piece of butter and smear the pan.
- Next pour in 2-3 ladlefuls of pancake batter in equal proportions and flip when you notice bubbles forming on the top.
- Cook for 2-3 minutes and transfer to a small plate and stack them up until you finish the process.
- The cream cheese Icing is prepared by combing all the ingredients mentioned under the ingredients of Icing. If at all yih come across lumps, use a electric whisk and combine well.
- Finally pour this luscious and delicious cream cheese frosting over the pancakes and enjoy! 😍
Notes :
Try to use unsalted cream cheese. If not possible, use a brand that has less salt content. You don't want your Icing to be too salty.
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. ♡♡♡♡
Garlic Butter Prawns
Hello TIBH fam!
I am so excited for when winter approaches. It's time to grill anything and everything. And when you get your hands on fresh prawns that are in abundance, you want to try all thase dishes that has been always tempting you, isn't it?! Well, basically this recipe requires minimal effort and minimal ingredients yet, the flavors are intense! 😍
The prawns are grilled and slathered with garlic butter which intensifies the flavors of the dish. Cooking time of prawns is so less when compared to other proteins, so keep in mind not to over cook which would spoil the texture and juiciness of the prawns.
Not only is this yummy, it is also keto friendly. Garlic-butter-prawns are a match made in heaven. The prawns are threaded onto skewers that are soaked in water at least for half an hour if grilling over coal so that the skewers doesn't burn. The skewers start from the tail and are pushed upwards.. You may also grill in a grill pan. And a squeeze of lemon juice gives that tangy finish to the final product. Pair it with a nice crusty bread and you are good to go!
Without further ado, let's get started!
Ingredients : (makes for 2 people)
- 15 - 20 fresh big prawns/shrimps, cleaned and deviened
- 4 tbsp butter
- 5-6 garlic cloves, finely chopped
- 1/4 tsp Black Pepper Powder
- 1 tbsp lemon juice
- 1 tbsp fresh parsley , chopped
Instructions:
- In a small skillet/pan, allow the butter to melt, drop your finely chopped garlic and sauté until fragrant, make sure it doesn't burn.
- The prawns are marinated in salt and pepper, and threaded onto the skewers and brushed with the garlic butter.
- Grill for 3 minutes each side.
- Once the prawns are cooked and removed to a plate. Pour the rest of the garlic-butter mixture with the dash of lemon juice over the cooked prawns.
- Garnish with lemon and parsley. Enjoy hot! 😋
Notes :
- Don't cook the prawns for too long.
- Keep the tail on for presentation purpose.
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. ♡♡♡♡
Kinder Chocolate Crepe with Nutella and Biscoff drizzle
I have been saving Kinder chocolates from the chocolate lovers here so that I can make this chocolatey crepe! Not exactly the best breakfast idea. My eating habits can vary from a fitness model to a hungry child in a chocolate factory. That's called a balance 😉 and I am that hungry child in a chocolate factory today. 😁😁
Ps: This is the Mister's capture 👆 Whose is better? Mine or his?😉😄
Coming back to the crepe, what else are weekends for? Imagine this delicious crepe on a late Saturday morning.. Just cozying up with your family to watch a movie together. It's so easy, messy, and fun to make crepes with kids. Well, if you feel that this crepe is quite a bit too chocolatey for you, you may substitute the Nutella spread with Strawberries and bananas to get a dose of nutrition. Chocolate and fresh berries can never go wrong! 😍😋
The Mister and my precious little girl was beaming with joy to have a chocolate factory on their plates😁😍
It's just a simple recipe. Just a simple recipe, perfect for indulging 😋👌
Ingredients :
- 1 Cup All purpose flour
- 1 egg
- 1 tbsp Sugar
- 1 1/2 cup full fat milk
- 1 tbsp butter
- 2 Kinder chocolates
- 2 tbsp Nutella
- 2 tsp lotus biscoff spread
- A pinch of salt
Instructions :
- In a large bowl, add in your dry ingredients - flour, sugar and salt and mix until combined.
- Make a well in the middle of the bowl and drop in your eggs and gradually pour your milk and using a whisk combine well, you should have a thin batter, if the batter doesn't thin, add more milk until thin.
- In a crepe pan, drop a small piece of butter and take a ladlefull of the batter and pour it onto the pan and swirl outwards till you get a nice, evenly swirled, thin crepe.
- Allow to cook for a minute.
- Next, flip and place your Kinder chocolates and allow to melt for a few seconds, using a spatula, spread the melted Kinder chocolate well and turn over four sides of the crepe to create a aquare shape.
- Flip and drop the prepared crepe onto a serving plate and top up with melted Nutella, Kinder chocolates and a drizzle of Lotus Biscoff with a scoop of vanilla ice-cream 😋👌
Note:
- Try to use full fat milk.
- The ratio of milk compared to flour is that the milk is slightly more than the flour, coz you want a really thin batter.
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. ♡♡♡♡
Street Style Fast food
Paav Bhaji
Good evening folks. Do you get this sudden cravings for Indian Street food style chat? Well I am someone who loves any kind of street food/ fast food, but to my dismay, the Mister hates Indian Chat! Well, thanks to all the viral videos that showed the unhygienic preparation of street food. So to satisfy my cravings, I make some them from home.
Pav is basically the bread rolls that are served along with the bhaji (a Marathi word which indicates a vegetarian dish). Bhaji is basically prepared by cooking vegetables and adding spices, mashing the vegetables to form a gravy. A special combination of spices are used to prepare the paav bhaji masala which brings out the authentic taste. Though this spice mix (Pav bhaji masala powder) can be found in Indian stores and supermarkets, I like to prepare them from scratch, which helps to bring better flavors.
It is said that Pav bhaji was invented as a quick lunch option for the textile mill laborers in Mumbai that is now enjoyed as a street - fast food and in restaurants. Though my recipe doesn't use red food color, you may use if required, I used kashmiri red chilli powder instead, sautéed them in butter to bring out the color.
Here, I have incorporated the street style way of cooking by sautéing a tbsp of the prepared masala in butter along with chopped Coriander leaves and toast the paav on an iron griddle. It takes the pav to a next level. I bet this recipe can fill your tummy and soul!
*The picture displayed is a random capture for the time being , which will be replaced soon.
Ingredients :
For 3-4 people
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 large Potato (boiled and mashed)
- 1 large tomato, chopped
- 1/4 cup green Peas (I used frozen)
- 1 medium Onion chopped finely
- 1/2 green Capsicum chopped finely
- 2 tsp Pav bhaji masala powder (to make from scratch I will mention below)
- 1 tsp Kashmiri Red chilli powder
- 1/2 dry Fenugreek leaves, powder it by rubbing between palms
- 1 green chili, finely chopped (if required)
- Coriander leaves, finely chopped
- 1 tsp Ginger garlic paste
- 2 tbsp lemon juice
- Around 1 cup water
- Salt as required
For paav:
- 1 tbsp butter
- Coriander leaves, chopped
- 1 tbsp prepared Pav bhaji masala (not powder)
Instructions :
- In a wide bottom thick pan, pour 1 tbsp vegetable oil and 2 tbsp butter.
- Sautee the onion and Capsicum till the wetness from them dry around 2-3 minutes.
- Add salt as required.
- Add in Pav bhaji masala powder, kashmiri chilli powder and dry Fenugreek leaves.
- Sautee and add in green chillies, Coriander leaves and ginger garlic paste. Sautee well.
- Finally add in your tomatoes and green Peas.
- Sautee and finally pour lemon juice.
- Add your mashed potato. Mix well.
- Pour around 1 glass of water, you want it the gravy loose. Close the lid and allow to boil for around 5 minutes and open the lid and mash using a masher and adjust water and salt as required.
- In an iron tawa, place a tbsp butter, drop Coriander leaves and add the prepared Pav bhaji masala and Sautee for a few seconds and place the Pav and nicely toast both sides.
- Serve the paav and masala with a slice of lemon and chopped onion.
To prepare Pav bhaji masala powder from scratch : (can use this measurement to prepare the above recipe 2 - 3 times)
- 2 tbsp Coriander seeds
- 1 tbsp cumin seeds
- 1 cinnamon stick
- 1 cardamom pod
- 2 cloves
- 2 Bay leaves
- 2 tsp whole black pepper
- 1 tsp fennel seeds
- 3 whole dried kashmiri chilli/ 1 normal dried chilli
- 1/2 tsp Turmeric powder
- 1 tsp dry Mango powder/amchur powder.
Instructions :
- Dry roast the above ingredients except for Turmeric powder and dry Mango powder and allow to cool completely.
- Grind well and finally add the Turmeric powder and dry Mango powder and give a couple of blitz and store in a dry and clean container.
Note:
- If you want super mashed up veggies in your bhaji, you may cook them well in a pressure cooker before you prepare the masala.
- The usage of the type of veggies used in Pav bhaji can make a slight difference in taste, if you like a sweeter taste you may use carrot, for extra color you may use beetroot. I personally like more Capsicum which helps bring out the flavors better.
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. ♡♡♡♡