One pot Brown Rice
Unlike white rice, brown rice has many benefits to the body. Consuming in moderation with a healthy lifestyle can do wonders! This one pot dish is the easiest way to prepare brown rice.
You may add your favorite veggies to the dish. This one bowl of brown rice is so filling and satisfying (makes you feel good). Some days when I eat out too much or when I feel I don’t eat enough nutrient rich food, I make this one pot brown rice and immediately feel better about the food I ate.
This recipe is great for make ahead/ meal prep and also if you workout too ( and looking for nutrient rich meals). This is one of my takes on brown rice. Also, I have used a spice blend depending on availability at home, you may use Chinese Spice if you have it. I have used chicken with bone pieces but I would suggest to use boneless (my family loves with bone).
Let’s get cooking!
Ingredients:
- 3 Garlic cloves, chopped finely
- Bunch of Scallions, chopped
- 150 gms chicken, chopped (preferably boneless)
- 1 tbsp Soy sauce
- 1 tsp Garlic powder
- 1/2 tsp Freshly cracked Black Pepper
- Salt, as required
- 2 tbsp Olive oil
- 1/2 cup Frozen Vegetables
- A pinch each of Cinnamon powder, Fennel powder, Black Pepper powder
- Sesame seeds, for garnish
- 1 1/2 cup day old short grain Brown rice*
Instructions:
- Marinate the cleaned boneless chicken pieces with garlic powder, black pepper powder, soy sauce and salt.
- In a pan, pour olive oil, add in the minced garlic and sauté until fragrant.
- Next add in the chopped scallions and add in the chicken pieces, and cook covered.
- Then, add in the frozen veggies, (I added frozen corn too) and add in the spice powders and allow to heat well.
- Next add in your day old brown rice, soy sauce and stir fry everything well on high heat.
- Serve in a bowl, garnish with sesame seeds and serve immediately.
Notes:
* unlike white rice, brown rice needs more water.
To cook the brown rice, Add 2 cups of water for 1 cup of water, cook covered on simmer for 30-35 minutes
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. ♡♡♡♡
Chakka Kuru/ Jackfruit seeds Curry
Chakka Kuru screams native to me. There are several dishes that chakka Kuru are usually made of in my native, but fried chakka Kuru always is my favorite and then comes this chakka Kuru curry.
It is said that Jackfruit seeds can gastric issues, but it's benefits are numerous too. Ebery part of Jackfruit is so nutrious that it's said to be a very underrated fruit that many do not know of its benefits.
This chakka Kuru curry is not the perfect way my mom makes, hers is too simple, that some may not like, but I love that version too. This recipe is avery common recipe, but thought of posting for some of you who had asked for its recipe.
This curry with some boiled rice, stir fried veggies, and fish fry is a perfect lunch meal.
Ingredients :
- 15 pieces Chakka kuru
- 1/4 tsp Turmeric powder
- Salt, as required
- 1/2 Tomato, chopped
- 2 Green chillies, slit
- 1/2 cup water
- 1/2 cup Shredded Coconut
- 2 Shallots (not more)
- 1-2 Garlic clove
Tadka:
- 2 tbsp Coconut oil
- Curry leaves
- Dried Red Chilli
Instructions :
- Remove the outer covering of the Jackfruit seed using a paring knife, and just slightly rub off the brown covering of the Jackfruit seed using a small knife.
- Wash the seeds, and chop each seeds into 3-4 pieces.
- In a pressure cooker, add the chopped jackfruit seeds, chopped tomatoes, green chillies, turmeric, salt, water and pressure cook for 1 whistle or cook covered in a pot for 15 minutes and check using aknofeif it needs further cooking.
- In a mixer grinder, add the shredded coconut, shallots, garlic cloves and groun to a fine paste using little water.
- Add the ground coconut paste to the cooked chakka kuru/ Jackfruit seeds.
- Finally temper mustard seeds, curry leaves, and dried red chillies in coconut oil.
Notes:
Do not add too much Shallots or garlic to the curry as, it would over power the curry.
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. ♡♡♡♡
Greek Potato and Chicken Salad
Salads when had the right way can never go wrong! This is one of my favorite salads as it is healthy and nutrious without using any mayo or other condiments for that extra creaminess.
The right way to make the perfect Greek Potato Salad is to cook it to the right consistency, not too mashy nor too hard. Also remember not to make the dressing too acidic by adding too much lemon juice also not too add a large garlic clove as this may cause the salad to taste bitter.
Just keep these points in mind and I am sure you and your family will love it too!
Also yoummay completely avoid adding the chicken, I like to make Salad as a meal,aand my family loves non veg, so added chicken too :)
Ingredients :
- 2-3 medium Potatoes
- 1/4 Onion chopped finely
- 1/4 Capsicum, chopped finely
- Salad Leaves
- 1/4 Cup Boiled Black Beans
For Chicken:
- 2-3 boneless Chicken pieces
- 1/4 tsp Black Pepper powder
- Salt, as required
- Olive oil
For the dressing:
- 2 tbsp Lemon juice
- 1 very small Garlic clove, miced
- 1/4 tsp Freshly crushed Black pepper
- 1/4 tsp Oregano
- 2-3 tbsp Olive oil
Instructions:
- In a pressure cooker, cook the potatoes with same level water and cook for 3 whistles, let the pressure release naturally.
- Remove the potatoes from the pressure cooker and allow to cool completely.
- Remove the skin of the potatoes and chop them into medium to small cubes.
- Marinate the chicken pieces in garlic, black pepper and salt and fry them in olive oil. Once slightly cooled, chop them and set aside.
- Add the chopped veggies to the chopped potatoes and add the chopped chicken pieces to the salad.
- Now make a dressing of the above mentioned ingredients and add it to the salad and toss everything.
- You may have this salad as it is or along with set course of dishes. Either way it is a delicious salad.
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. ♡♡♡♡
Moutabel
Moutabel is one my most favorite dips of all times. The flavor of the charred eggplant dip is just out of the world! I love the intense tones from the charred eggplant. This recipe is a bit different from the authentic Moutabel, as I use yogurt to de intensify the strong flavor of tahini. I want the flavor of the charred eggplant to stand out than the flavor of tahini when it comes to baba ganoush or more aptly called Moutabel.
This is just my take on Moutabel which is also called baba ganoush in many Arabic restaurants/ communities, this one being one of my favorite dips of all times! 😍
Baba Ganoush is technically the same as Moutabel but the former doesn’t have tahini instead onion, tomato and other veggies are added.
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Story time: I happened to visit an Arabic restaurant and they told me this was called baba ganoush, until then, that which I called Moutabel, but later I came to know that in some parts of the Arab world they are interchangeably called so! So next time someone says this is Baba ganoush or vice versa, just say Habibi, even the Arabs are confused! 🙊😂
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Anywhoo, what matters is the taste, the charred flavors of the eggplant is just sooo good!! Moutabel or Baba Ganoush, this recipe is my go to! 👌🏼
The secret to the best Moutabel is grilling the eggplant over direct fire for at least around 20 minutes, turning all around until you are sure that the eggplant has charred completely. An easy way to test is this by touching with a spoon or a fork and the eggplant should deflate like a balloon. Once the eggplant has cooked/ charred on all sides, remove the skin of the eggplant. Some residual charred skin is totally fine, this only adds flavor to the Moutabel/ baba ganoush. I do not like lemon juice in my Moutabel, you may add it, if you like.
Ingredients:
- 1 Eggplant
- 1 tbsp Hung/ Greek Yogurt
- 1 tsp Tahini
- 1 small Garlic clove, mined
- Salt, as required
- Crushed Black Pepper
- 1-2 tbsp Olive oil
- Lemon juice (if required)
- Sumac, for garnish
Instructions:
- Grill the eggplant for around 20 minutes or until you make sure, the inner core has cooked evenly as much as the outer has charred.
- In a bowl, whisk together the yogurt, tahini, minced garlic clove, salt and pepper.
- Remove the charred eggplant using thongs, and cut open the eggplant using a knife.
- Scoop out all the flesh and pull out the charred skin. (A little bit charred skin, here and there is totally ok, it only adds added charred flavor)
- On a cutting board, chop up the flesh of the eggplant, finely.
- Add the chopped eggplant to the tahini mix and pour extra Virgin olive oil.
- Garnish with Sumac and enjoy with your favorite grilled meats or as a side or dips for your favorite appetizer.

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. ♡♡♡♡
Chocolate Babka
A braided yeast bread, that smells and tastes like chocolate heaven in your mouth. It has its origin from the Jewish community. The bread is made with a rich dough that is more like brioche. You can use your choice of filling/ spread for the Babka, chocolate being the most popular.
Though the process is long one, as the dough requires resting in the refrigerator for at least 3 hours upto 12 hours, and then once braided, needs a proofing of 1-2 hours.
It is ideal to start prepping the dough, a day before if you plan to bake babka. With this babka dough you can bake around 4, 7 inch Babkas. Once the babka is baked, brush simple syrup over the babkas, which helps to keep the breads moisture intact.
Once the babka is baked, it is best to consume the same day itself, they can also be kept in room temperature for upto 3 days, in an air tight container or cover tightly using a cling wrap once the babkas have cooled. Covering with cling wrap, helps to keep up the freshness of the bread. I usually store half the dough in the freezer and thaw it in the refrigerator overnight and follow the steps below to bake them.
You are going to love this luscious, buttery, brioche kind of bread and chocolate flavors, which is a match made in heaven. Let's do it! The recipe is adapted from a YouTube channel Munchies.
Ingredients:
For the Dough:
- 4 1/2 Patent flour *
- 1 1/2 tsp Instant Yeast
- 2 Large Eggs, room temperature
- 1/2 cup Granulated Sugar
- 3/4 Cup full cream milk
- 1 tsp Vanilla Essence
- 1/4 Salt
- 8 tbps/ 100 gms unsalted Butter, room temperature
For the filling:
- Nutella
- Bittersweet Chocolate chips
Simple Syrup:
- 1/2 cup Sugar
- 1/2 cup water
- A squeeze of lemon juice
Instructions :
- In a large mixing bowl or a stand mixer, add in your room temperature eggs, full cream milk, vanilla essence, and sugar and salt and give it a whisk.
- Add in your flour, yeast and butter (room temperature , cut into small cubes) and combine well. Knead for around 3-4 minutes, or until the dough comes together.
- Place the dough ball in cling wrap an wrap well and place in the refrigerator and allow to proof slowly for around 4 hours upto 12 hours.**
- Place the chilled dough on a clean counter top that is dusted with flour. Half the dough using a dough scrapper, and set aside, wrap and store in the freezer if you plan to make only 2 babka. Flatten the dough using a roller, into a large rectangle and spread the Nutella and sprinkle the chocolate chips.
- Roll them like a roulade, starting from the end closest to you and outwards.
- Eyeball the middle of the rolled dough and cut into half. Take one half and using a pizza cutter, cut the dough lengthwise and braid the dough, the cut open side facing up.
- Place the braided babka into a parchment lined loaf pan and allow to proof in the oven with a bowl of steaming hot water. Allow to proof for at least 1 and half to 2 hours.
- Bake in a preheated oven at 180 deg C for around 20-25 minutes.
- While the babka bakes, prepare the simple syrup by boiling sugar water and lemon juice for around 5 minutes on simmer.
- Once the babkas are golden and baked, brush the prepared simple syrup over the chocolate babka and enjoy immediately. (Best served hot from the oven)
Notes:
- You may use half the quantity all purpose flour and half the quantity bread flour.
- **You may use the dough after 4 hours or place in the fridge overnight and allow to proof upto 12 hours. If you will not be able to use the dough the next day, wrap again using cling film, and put in a freezer bag and freeze the dough and the dough stays fresh upto 2 months.
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. ♡♡♡♡
Shish Kofta Kebabs
Shish Kofta Kebabs, has their origin from Turkey. Just with the use of a few spices, this delicious lamb kofta kebab can be made within minutes. If you add some fat to the minced meat, it’s going to taste even more delicious.
The origin of Shish kebabs is said to have originated from the ancient times, where meat is cooked on sticks, swords etc. Serve it with a salad, pita bread and your favorite dip like hummus or like I have made baba ganoush and make it a complete meal!
Serve it immediately and your family will love it!
Ingredients: (makes around 6 kebabs)
- 500 gms Minced beef/lamb
- 1/2 of Onion, finely chopped
- 2 Garlic Cloves, minced
- Mint leaves, parsley, finely chopped
- 1/2 tsp Freshly crushed black Pepper
- 1 tsp Paprika powder
- 1/2 tsp Oregano
- 1/2 tsp Sumac
- 1/2 tsp Cumin powder
- 1/4 tsp Cinnamon powder (optional)
- Salt, as required
- Olive oil
To serve:
- Pita bread
- French Fries
- Baba Ganoush/ Hummus
Instructions:
- In a bowl add the minced meat that has been washed and strained using a strainer.
- Add in finely chopped onion, garlic minced and all the spices and salt and combine well.
- Make equal sized balls and set aside.
- Using wooden skewers (soaked in water for 30 minutes) shape the meatball around the stick by dipping your hands in a bowl with water and shaping by pressing the meat and sealing the edges by pressing the edges.
- On a grill pan, pour olive oil and place the kebabs on medium high flame and grill the meat for around 10-12 minutes.
- Serve the kofta kebabs immediately on Lebanese bread/ pita bread, and your favorite dip like hummus/ baba ganoush etc French fries and salad.
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. ♡♡♡♡