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Honey Roasted Apple Peanut Butter Toast.. Breakfas Honey Roasted Apple Peanut Butter Toast.. Breakfast idea if you don't mind spending an additional 10minutes in the kitchen making these divine honey roasted apples. It is sweet, so fragrant, soft and very very delicious. With a pinch of ground cinnamon and a little ghee to elevate your breakfast goodness, this stove top Roasted apples recipe is a keeper. Assemble on top of a crunchy Toast spread with Peanut butter, nuts and more fruits as you like you have a picturesque masterpiece that will totally surprise you.. all with staple ingredients and a little effort. Recipe is below Ingredients **For Roasted apples - serves 1** Apple - 1 large, peeled, cored and cut into wedges Ghee - 1/2 tsp Honey - 2 tbsp Ground Cinnamon - 1/4 tsp Salt - a large pinch **To serve** Toast Nuts and fruits as needed to serve . Method 1. In a pan, on medium flame add the ghee, honey, salt and cinnamon 2. Bring it foamy boil, 1 minute or so and then place the Apple pieces 3. Cook one side for 2 minutes and the turn, cook for another minute until soft 4. Turn carefully so you do not break them 5. Serve with Toast spread with peanut butter and the extrab honey from the pan 6. Add nuts or anybother toppings you like. 7. Enjoy . . #foodphotography #foodblogfeed #foodie #foodstagram #instafood #eeeeeats #foodblogger #foodlover #instagood #forkyeah #foodpics #dailyfoodfeed #foodies #eatingfortheinsta #thekitchn #foodgawker #photography #healthyfood #beautifulcuisines #photooftheday #foodpic #todayfood #foodblog #lovefood #dessert #picoftheday #parveenskitchen #toastthursday #indianfoodblogger #roastedapple
Mint Pesto Sweet Potato Pizza.. Hugely influenced Mint Pesto Sweet Potato Pizza.. Hugely influenced by Tieghan of @halfbakedharvest when she made her Pesto potato pizza, I wanted to try it. But had no pesto ingredients to make the exact version.. so I decided to improvise with what I had at hands somehow. Also the Burrata cheese, didn't have it but had these little Mozzarella, bocconcini cheese and I used them. And I was mind blown.. it was amazing!!! Check out her recipe in her profile.. only changes I made was the Pesto(she used basil, I used mint) and sweet potato in place of regular potatoes. . .
Mint Almond Pesto.. simple , tangy, fresh, vibrant Mint Almond Pesto.. simple , tangy, fresh, vibrant, spicy, delicious, and most importantly versatile. Use in pasta, sandwiches, as a side for roast dinners, or even in pizza!!! Delicious.. Whip up a batch now and remember the ingredients quantity for the Pesto is mostly per taste. So try and adjust as needed . Ingredients Fresh mint leaves - 1 cup, about 100g Green Chilli - 1, large(or Jalapeño) Garlic- 1 clove, peeled Almonds - 30g Lemon juice - 1tbsp Salt Pepper - whole or crushed Olive oil - 30ml . Method 1. Grind all the ingredients together in a mixer or in mortal pestle 2. Enjoy with pasta, sandwiches, pizza or on salads .
Vegan Oatmeal chocolate chunk cookies.. a mouthful Vegan Oatmeal chocolate chunk cookies.. a mouthful to say per my son when I kept saying it. But these delicious one bowl, no mixer needed, vegan cookies are just the best on a rainy cold day!! Yeah.. it's raining and cold during the day in Chennai. Back to the cookies, these are soft melt in the mouth type, that you can make all within 30 minutes from start to end. You may skip the Oatmeal and make it vegan chocolate chunk cookies, but Oatmeal gives these cookies a delicious chewy texture.. that is awesome. And.. never skip the sea salt when eating a cookie.. simply elevates the taste and as you can see I had a very generous hand today when sprinkling #maldonseasalt on top of these cookies!! Just so delicious. Recipe is below . Ingredients - Makes 20 small sized cookies Coconut oil - 75ml, melted Soft Brown sugar - 75g Almond milk(any plant based milk) - 50ml Vanilla extract - 1tsp All purpose flour - 175g Quick Oats(Oatmeal)- 50g Baking Soda - 1 tsp Salt - a large pinch Dark/milk Chocolate - 100g, cut into chunks Rolled oats - 1tbsp, optional Sea salt flakes - optional . Method 1. Preheat the oven at 180°C 2. In a large mixing bowl add the melt coconut oil, sugar, milk and vanilla extract. Mix until creamy like a Caramel Sauce, 2 minutes 3. Add the flour, Oatmeal, baking soda and the salt. Quickly mix into a nice thick dough 4. Add the chocolate chunks and fold in 5. I do not chill this dough, but you can if you like 6. On to a lined baking tray/ cookie sheet scoop the dough using an ice cream scoop. Leave space of 1 inch on all sides at least, giving the cookies to spread. Slightly pat the scooped dough to ensure good shape is achieved 7. Add choco chunks and Rolled oats on top as needed 8. Bake for 12 to 15 minutes and rest on a rack until warm. Enjoy with cold milk .Vegan Oatmeal chocolate chunk cookies... Will update with recipe soon!! But too good not to share the pic now.. .
Pesarattu or Green Gram / Moong Bean dosai is a he Pesarattu or Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share it. Ingredients *Serves 4 Green Gram/Moong Bean - 300g Idli rice or Raw rice - 75g Fenugreek seeds - 1tsp Ginger - 1 small piece Green Chilli - 2 Salt for taste Oil or ghee to make the dosai . Optional Ingredients Chopped Onion Chopped coriander leaves, curry leaves . Method 1. Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight 2. Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai) 3. Add salt as needed and rest for 30 minutes 4. Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai 5. Make dosai on a pan with Ghee or oil drizzled on sides as needed 6. Serve hot with chutney of choice .
Potato Green peas Curry, ghee roti, curd, onions Potato Green peas Curry, ghee roti, curd, onions and a fruity strawberry bowl.. fancy looking, still simple meal. . .
Oats Almond Chikki, with a spicy twist making them Oats Almond Chikki, with a spicy twist making them the sweet & Spicy oats almond brittle. We call these candy as burfi in Tamilnadu. Growing up and still whenever I see good quality of brittle in any store I buy a pack of them and keep munching. Love them.. But the store bought ones have added glucose and are made with white sugar. Not too healthy.. but candy!!! While mostly made with roasted peanuts or sesame seeds, I made these with roasted Almonds, rolled oats, sesame seeds. Replaced sugar with pure jaggery powder. And wait.. I spiced it up with cumin seeds, freshly crushed pepper and ground ginger!! All these warming spices pairs very well with the jaggery and the nuts. Takes just 10 minutes to prepare and cook. Try it.. Recipe is below Ingredients - Makes 12 chunks or more Almonds - 75g Rolled Oats - 50g Sesame seeds - 50g Powdered jaggery - 200g( filter the melted jaggery with hot water if not sure of purity, may have sand particles) Cumin seeds - 1 tsp Peppercorn seeds- 1/2 tsp, coarsely crushed Ground ginger- 1/2 tsp Ghee - 1 tsp . Method . 1. In a thick bottomed pan, dry roast slowly the Almonds for 2-3 minutes. Chop into small pieces 2. Roast the rolled oats and sesame seeds. Keep the roasted ingredients aside and ready 3. Add a tsp of ghee and add the crushed pepper, cumin seeds. Roast until fried 4. Add the jaggery and a tsp of water. 5. Melt slowly in low flame until melted, and bubbling. 5. Switch of the flame and immediately add the roasted nuts and seeds, ground ginger. Stir well 6. Quickly pour the mixture onto a lined and greased tray. 7. Spread nicely, put a parchment paper on top and spread, or press with a cup or rolling pin until even. 8. Slice while still warm and let it sit, cool for 30 minutes to break into chunks. 9. Enjoy as snack .
Pancakes, fruits and syrup . . Took a break and st Pancakes, fruits and syrup . . Took a break and stopped thinking of the health factors this morning and got on with the plate of sweet Buttermilk pancakes loaded with eggs, butter, whole-wheat flour and syrup. Delicious. . Recipe in my blog parveenskitchen.com . . #foodphotography #foodblogfeed #pancakes #breakfast #foodfeed #foodie #feedfeed #huffposttaste #instafood #brunch #foodstagram #buzzfeast #eeeeeats #foodgasm #foodblogger #eggs #tastingtable #instagood #delicious #foodlover #forkyeah #foodies #heresmyfood #foodpics #healthyfood #healthy #parveenskitchen #foodblogger #hautecuisines #recipeinblog
Paneer tikka paratha.. my son loves anything and e Paneer tikka paratha.. my son loves anything and everything paneer, I'm not a big fan though. But to indulge him I try to make marinated and skewered grilled paneer often for him.These parathas are made with the idea to combine my latest obsession for the stuffed parathas and my son's paneer love. The result I must say is the best of the best tasting food ever. It has all the goodness of the paneer Tikka, but in the form of parathas. Almost most of the ingredients that goes in the tikka is here in the list as well, I skipped the ginger garlic paste and instead used the grated ginger and minced Garlic. The paste seems too raw for my taste. Same with red Chilli powder, I used a little of it only and used roasted spice mix. Nevertheless, the taste is so good, you should try. Recipe for the paneer tikka masala is below Ingredients . **For the dough** Whole wheat flour- 350g Salt - 1tsp Water - 180ml or more as needed Ghee to cook the parathas **For the filling** Paneer- 200g, grated Capsicum - 1, sliced or chopped Onion - 1, chopped Green Chilli - 1, sliced Coriander leaves- chopped, 1/2cup Garlic - 1 clove, minced Ginger - 1 small piece , grated Salt - 3/4tsp Red Chilli powder - 1/2 tsp Turmeric powder- 1/4tsp Coriander seeds powder - 1/2tsp Roasted cumin powder - 1/2tsp Roasted spice mix, like pav bhaji masala - 1/2tsp Garam masala - a pinch Lemon juice -1/2 tsp Crushed Methi leaves - 1/2 tsp, optional . Method 1. Make a soft dough with the flour, salt and water. Rest it while your prepare the filling. 2. In a large bowl add all the filling ingredients and stir well until the filling is well coated in spiced. 3. Divide the dough into 10 balls and roll each of them, stuff with the filling, and roll again into a paratha. 4. Cook in a hot iron pan on both sides, smear ghee as needed. 5. Serve hot with pickle and curd or yogurt .
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Parveen's Kitchen || Fhareena

I am a software engineer, passionate about cooking and writing. As a mother, and a working woman I try my best to manage my family's health by cooking healthy food. Since I love baking, desserts are my forte. I will share my recipes, shortcuts and photographs in my blog.. Hope you find them useful..

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Honey Roasted Apple Peanut Butter Toast.. Breakfas Honey Roasted Apple Peanut Butter Toast.. Breakfast idea if you don't mind spending an additional 10minutes in the kitchen making these divine honey roasted apples. It is sweet, so fragrant, soft and very very delicious. With a pinch of ground cinnamon and a little ghee to elevate your breakfast goodness, this stove top Roasted apples recipe is a keeper. Assemble on top of a crunchy Toast spread with Peanut butter, nuts and more fruits as you like you have a picturesque masterpiece that will totally surprise you.. all with staple ingredients and a little effort. Recipe is below Ingredients **For Roasted apples - serves 1** Apple - 1 large, peeled, cored and cut into wedges Ghee - 1/2 tsp Honey - 2 tbsp Ground Cinnamon - 1/4 tsp Salt - a large pinch **To serve** Toast Nuts and fruits as needed to serve . Method 1. In a pan, on medium flame add the ghee, honey, salt and cinnamon 2. Bring it foamy boil, 1 minute or so and then place the Apple pieces 3. Cook one side for 2 minutes and the turn, cook for another minute until soft 4. Turn carefully so you do not break them 5. Serve with Toast spread with peanut butter and the extrab honey from the pan 6. Add nuts or anybother toppings you like. 7. Enjoy . . #foodphotography #foodblogfeed #foodie #foodstagram #instafood #eeeeeats #foodblogger #foodlover #instagood #forkyeah #foodpics #dailyfoodfeed #foodies #eatingfortheinsta #thekitchn #foodgawker #photography #healthyfood #beautifulcuisines #photooftheday #foodpic #todayfood #foodblog #lovefood #dessert #picoftheday #parveenskitchen #toastthursday #indianfoodblogger #roastedapple
Mint Pesto Sweet Potato Pizza.. Hugely influenced Mint Pesto Sweet Potato Pizza.. Hugely influenced by Tieghan of @halfbakedharvest when she made her Pesto potato pizza, I wanted to try it. But had no pesto ingredients to make the exact version.. so I decided to improvise with what I had at hands somehow. Also the Burrata cheese, didn't have it but had these little Mozzarella, bocconcini cheese and I used them. And I was mind blown.. it was amazing!!! Check out her recipe in her profile.. only changes I made was the Pesto(she used basil, I used mint) and sweet potato in place of regular potatoes. . .
Mint Almond Pesto.. simple , tangy, fresh, vibrant Mint Almond Pesto.. simple , tangy, fresh, vibrant, spicy, delicious, and most importantly versatile. Use in pasta, sandwiches, as a side for roast dinners, or even in pizza!!! Delicious.. Whip up a batch now and remember the ingredients quantity for the Pesto is mostly per taste. So try and adjust as needed . Ingredients Fresh mint leaves - 1 cup, about 100g Green Chilli - 1, large(or Jalapeño) Garlic- 1 clove, peeled Almonds - 30g Lemon juice - 1tbsp Salt Pepper - whole or crushed Olive oil - 30ml . Method 1. Grind all the ingredients together in a mixer or in mortal pestle 2. Enjoy with pasta, sandwiches, pizza or on salads .
Vegan Oatmeal chocolate chunk cookies.. a mouthful Vegan Oatmeal chocolate chunk cookies.. a mouthful to say per my son when I kept saying it. But these delicious one bowl, no mixer needed, vegan cookies are just the best on a rainy cold day!! Yeah.. it's raining and cold during the day in Chennai. Back to the cookies, these are soft melt in the mouth type, that you can make all within 30 minutes from start to end. You may skip the Oatmeal and make it vegan chocolate chunk cookies, but Oatmeal gives these cookies a delicious chewy texture.. that is awesome. And.. never skip the sea salt when eating a cookie.. simply elevates the taste and as you can see I had a very generous hand today when sprinkling #maldonseasalt on top of these cookies!! Just so delicious. Recipe is below . Ingredients - Makes 20 small sized cookies Coconut oil - 75ml, melted Soft Brown sugar - 75g Almond milk(any plant based milk) - 50ml Vanilla extract - 1tsp All purpose flour - 175g Quick Oats(Oatmeal)- 50g Baking Soda - 1 tsp Salt - a large pinch Dark/milk Chocolate - 100g, cut into chunks Rolled oats - 1tbsp, optional Sea salt flakes - optional . Method 1. Preheat the oven at 180°C 2. In a large mixing bowl add the melt coconut oil, sugar, milk and vanilla extract. Mix until creamy like a Caramel Sauce, 2 minutes 3. Add the flour, Oatmeal, baking soda and the salt. Quickly mix into a nice thick dough 4. Add the chocolate chunks and fold in 5. I do not chill this dough, but you can if you like 6. On to a lined baking tray/ cookie sheet scoop the dough using an ice cream scoop. Leave space of 1 inch on all sides at least, giving the cookies to spread. Slightly pat the scooped dough to ensure good shape is achieved 7. Add choco chunks and Rolled oats on top as needed 8. Bake for 12 to 15 minutes and rest on a rack until warm. Enjoy with cold milk .Vegan Oatmeal chocolate chunk cookies... Will update with recipe soon!! But too good not to share the pic now.. .
Pesarattu or Green Gram / Moong Bean dosai is a he Pesarattu or Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share it. Ingredients *Serves 4 Green Gram/Moong Bean - 300g Idli rice or Raw rice - 75g Fenugreek seeds - 1tsp Ginger - 1 small piece Green Chilli - 2 Salt for taste Oil or ghee to make the dosai . Optional Ingredients Chopped Onion Chopped coriander leaves, curry leaves . Method 1. Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight 2. Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai) 3. Add salt as needed and rest for 30 minutes 4. Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai 5. Make dosai on a pan with Ghee or oil drizzled on sides as needed 6. Serve hot with chutney of choice .
Potato Green peas Curry, ghee roti, curd, onions Potato Green peas Curry, ghee roti, curd, onions and a fruity strawberry bowl.. fancy looking, still simple meal. . .
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