Dulce De Leche
Unexpectedly it's the Eve of Eid and the end of the holy month of Ramadan. Days just flew by and I am kind of feeling a bit overwhelmed with sadness. I hope our Rabb accepts all our deeds and make us among the righteous until our last breath.
Without further a do, let's get to our EID dessert and who doesn't love Dulce de Leche? ( Cooked condensed milk)
The dessert is a marriage between the flavors of tiramisu and Dulce de Leche without the addition of coffee.
Try to set the dessert in the refrigerator overnight for better results.
Ingredients:
- 1 pack Italian Lady finger biscuits
- 1/3 cup White Sugar
- 2 tbsp Butter
- 1/4 cup whole milk
- 1 Can Condensed Milk
- 1 cup Milk
- 7-8 Kiri Cheese Cubes/ Cream Cheese
- 1 1/4 cup whipping cream
- 1/2 tsp Vanilla essence
- Cocoa powder
Instructions:
- In a non stick pan, allow the sugar to caramelize.
- Add the butter, one tbsp at a time and stir gently.
- Finally pour milk, little at a time and mix well.
- Allow to simmer on low heat for 3-4 until slightly thick. Instant Dulce de Leche is ready!
- In a bowl, pour the milk and Dulce de Leche (or blend them).
- Dip the lady finger biscuits in the milk and arrange on a tray.
- Beat the whipping cream and set aside 1/4 of the cream for piping as decoration.
- In a bowl, cream or mix the Kiri Cheese cubes along with sugar and vanilla essence and add the remaining Dulce de Leche and combine well.
- Finally, fold the whipped cream with the cream cheese mix and layer over the arranged biscuits and spread evenly.
- Dust with cocoa powder.
- Pipe the whipped cream into a crescent shape by making a guideline using the back of a spoon and pipe accordingly.
- Finally pipe the Dulce de Leche for a pop of caramel color and set in the refrigerator overnight or at least 3-4 hours. (For better results keep overnight)
Ps: you may use store bought Dulce de Leche (cooked condensed milk) or you May cook the condensed milk in a pressure cooker submerged in water ( after removing the outer cover of the can ) for 3 whistles and allow to cool overnight.
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. ♡♡♡♡
Pizza Rolls Bake
It's not easy to please kids with snacks that they can devour when they open their fast. Well, you can be sure, they are going to love this one! With some basic ingredients available at home, you can win the hearts of your little ones! I did win my picky eater girl's heart! :D
The pizza rolls are made usimg bread slices, that are moistened and rolled to flatten to which the prepared pizza sauce is spread, onto that, add Mozzarella cheese, chopped veggies and the fried chicken pieces. These rolls are so yum! I feel like making them again already! (especially because it's so easy to prepare, hehe) Slice the rolls and place them on a baking tray, so read the remaining sauce, and sprinkle Mozzarella cheese and bake until the cheese melts. Soo good I must say!
Let's get the ingredients :
Ingredients:
- 6-7 Bread slices
- 150 grams Boneless Chicken, sliced
- 1/2 tsp Garlic paste
- 1 tsp Kashmiri Chilli powder
- 1/4 tsp Pepper powder
- Salt, as required
- 1/2 Onion, chopped
- 1/2 Capsicum, chopped
- 4-5 tbsp Tomato Ketchup
- 1 tsp Tomato paste
- Freshly minced garlic, a pinch
- 1/4 tsp Oregano
- 3-4 tbsp Black Olives, sliced
- Mozzarella Cheese
- Red Chilli flakes, a pinch (optional)
- 2 tbsp Butter
- 1/2 tsp garlic, freshly minced
- Salt
Instructions:
- Marinate the sliced chicken with Kashmiri Chilli powder, garlic paste, black pepper powder and salt.
- Fry the chicken pieces in vegetable oil and set aside.
- To make the pizza sauce, to a small bowl, add the tomato ketchup, tomato paste, oregano, minced garlic (only a pinch, as the garlic can over power)
- Next, trim the sides of the bread slices.
- Moisten the bread with fingertips, and flatten using a roller.
- Spread the pizza sauce over the bread, sprinkle mozzarella cheese, add the chopped onion and capsicum, and top up with sliced black olives. Place 2-3 pieces of the fried chicken pieces and roll them. At the end of the bread,dampen with water and press the roll to the end and seal it.
- Cut the roll into half and place both the roll on a small baking dish, cut side facing up. Similarly do rest of the bread slices and fill the baking dish.
- Finally, mix softened butter with minced garlic and salt and apply over the rolls and spread the remaining pizza sauce over the rolls and add leftover chicken pieces and chopped veggies.
- Now sprinkle mozzarella cheese generously, and sprinkle little red Chilli flakes (avoid if children can’t stand spice)
- Bake/ microwave until the cheese melts and serve warm!

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. ♡♡♡♡
Jeeraka Kanji
Jeeraka Kanji is a staple during ramadan. During my childhood, my mom would bring a big bowl of this Jeeraka Kanji to the table during Ramadan and the feeling of that warmth can't be describedutnil you actually try it. The leftover Kanji is usually had for suhoor. It is filling and the medicinal properties of garden cress seeds are immense. Garden cress seeds, also known as ashali in Malayalam is more like the brown/red cousin of basil seeds/ tuk malenga :D
I made the Jeeraka Kanji in the pressure cooker, you may cook the kanji/rice porridge in any pot. Then, a ground paste of coconut, shallots and cumin seeds are added to the kanji. The comfort that this rice porridge gives after breaking fast is just so soothing. Cumin and Fenugreek seeds has many benefits too.
Without further ado, let's see how the Jeeraka Kanji is made.
Ingredients : (makes for 4 people)
- 1 cup Jerakashala rice
- 1/2 tsp Fenugreek seeds
- 1 tsp Garden Cress Seeds
- 1/4 tsp Turmeric powder
- 4-5 Shallots
- 1/2 cup Shredded Coconut
- 1 tsp Cumin Seeds
- 1/2 cup water
- Ghee/ clarified butter, to garnish
Instructions:
- Cook the rice in a pressure cooker with Fenugreek seeds, garden cress seeds, salt and turmeric and water double the quantity of the rice, for 1 whistle and let it stay for 5 minutes before releasing pressure manually, (you may also cook in a normal pot and allow the rice to cook until well cooked and thick).
- In a mixer grinder, add the shredded coconut, cumin seeds, shallots, water and grind.
- Add the ground coconut paste to the cooked rice porridge and add more water, salt and turmeric, if required.
- Allow the kanji to come to a simmer, before the kanji boils, switch off the flame.
- Serve the Jeeraka kanji warm, in bowls and serve with ghee/ clarified butter.
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. ♡♡♡♡
Copycat KFC Bowl
I know we don’t have the KFC bowl in Middle East, but I saw a viral reel where a person tries this from KFC, and I couldn’t help but make it at home right away! And oh boy was it good?!
It’s like all your favorites in a bowl. You have creamy mashed potatoes that is layered with a semi thick chicken gravy, which is topped off with corn niblets and finally the fried chicken is added which is topped off with cheese of your choice. I used emmental cheese. Though it’s quite rich and indulgent, a small portion wouldn’t be harmful.
Without much ado, let’s get started!
Ingredients:
For chicken marinade:
250 gms Tender Chicken Breast, cubed
1 Egg
1/2 cup Butter milk*
1/2 tsp Black Pepper powder
1 tsp Paprika/ Red Chilli powder
1 small Garlic clove, minced
Salt, as required
Chicken Coating:
- 3/4 cup Flour
- 1 tsp Paprika/ red Chilli powder
- 1/2 tsp Black pepper powder
- Thyme, a pinch (optional)
- Dry Parsley, a pinch (optional)
- 1/2 tsp cayenne pepper/ red Chilli flakes
- 1/2 tsp Black pepper, crushed
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- Salt, as required
Creamy Mashed Potatoes:
- 3 potatoes
- 1 tbsp Butter
- 1/2 cup Milk
Corn:
Chicken Gravy:
- 1 tbsp Butter
- 1 cup Chicken Stock *
- 2 tbsp Flour (or more if required, make a paste of flour+water)
Garnish:
- Emmental Cheese (or any cheeee of your choice)
- Lettuce leaves
Instructions:
- Marinate the Chicken cubes using the ingredients mentioned above and set aside.
- Meanwhile, chop the potatoes in the same size and boil and strain and mash well, using a potato masher or a food processor.
- In a pan, add butter, allow to melt and pour in the milk.
- Once if almost comes to a boil, pour this milk mixture to the mashed potatoes and combine well to get creamy mashed potatoes .
- Now prepare the chicken coating mix, and take the chicken cubes that have been marinating and coat well in the coating mix and fry the chicken pieces.
- Next, in a pan, add butter and add corn and sauté on high flame.
- And set the corn aside.
- Next, make the chicken gravy by adding butter, once the butter has melded add flour and mix. Keep flame on the lowest and add milk and whisk well, make sure no lumps are formed. And add more flour paste if required.
- Once it reaches the desired consistency, set aside
- Now the layering is done by taking a bowl, add the 1st layer , the creamy mashed potatoes, to which the chicken gravy is poured, top up with the cooked corn niblets and finally add in your fried chicken pieces and finish off with your choice of shredded cheese and 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. ♡♡♡♡
Chicken Zinger Sliders
Sliders are a favorite any time around for kids and adults alike. These Chicken Zinger sliders are made instantly and air frying the zinger makes it even more easier and healthier. Did you know that slider buns are 2 inch buns that are also called finger food, as they are tiny.
My little girl fasted today and I wanted her to have something that is yummy, junky yet something that we don’t feel guilty about. And this one is a win win! I love how easy it is to make these sliders at the last moment and gets done in a jiffy if you have thawed boneless chicken you are great to go!
I have added jalapeños in some of the sliders, for the adults ;)
And the cheese pull, of course, is the best part! I am sure this is going to be such a treat for your fasting kids too!
Let’s get started!
Ingredients :
- 200 gms boneless chicken, long thick strips
- 1 pack slider buns
- 1 tsp garlic powder
- 2 tsp Paprika powder
- 1/2 tsp black pepper powder
- Salt, as required
- 1 tsp Olive oil
- 1 egg
- 1 cup Corn flakes, coarsely crushed
- Butter
- Cheese slices (each slice cut into 4 squares)
- Jalapeños (optional)
- Shredded Mozzarella Cheese
- Iceberg lettuce
- Sesame seeds
Sauce:
- Mayonnaise
- Tomato Ketchup
- Mustard Sauce
Instructions:
- Marinate the chicken with garlic powder, paprika powder, black pepper powder, salt and olive oil.
- Beat an egg and set aside.
- Dip the chicken pieces one at a time in the egg and coat in crushed cornflakes.
- Airfry at 200 C for 12 minutes. (You may also deep fry if you do not own an airfryer)
- In a bowl, mix the Mayo, ketchup and mustard sauce and set aside.
- Preheat oven at 180 deg C.
- Slice open each bun and smear butter and bake in the preheating oven, until melted.
- Smear the prepared sauce over one side of the bun and place tiny squares of cheese slices and the chopped zinger chicken.
- Add the jalapeños (optional), mozzarella cheese and smear the rest of the sauce over the other side of the bun and place them over the sliders.
- Smear melted butter over the buns and sprinkle sesame seeds.
- Bake at 180 deg C for 5-7 minutes or until the cheese melts.
- Once the cheese is melted, place the chopped ice berg lettuce inside each slider.
Note:
You may also make the slider buns at home using
this recipe.
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. ♡♡♡♡