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Find recipes, photos from a foodie, a passionate food photographer and a simple home cook with tested recipes from Chennai India

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Aval Nanachathu.. red rice flakes soaked in coconu Aval Nanachathu.. red rice flakes soaked in coconut milk and then mixed with sugar, grated coconut and add a fruit of choice. You are all set for a super breakfast. With mango in season, I love this dish with them. So simple, delicious, Gluten-free and vegan. Yummmm. . #foodphotography #foodblogfeed #thekitchn #thecookfeed #indianfoodblogger #foodie #instafood #foodstagram #eeeeeats #foodgasm #foodblogger #vegetarian #tastingtable #foodgawker #todayfood #foodlover #homemade #instagood #foodpics #dailyfoodfeed #beautifulcuisines #homecooking #parveenskitchen #aval #parveenskitchen
Kuzhipaniyaram These little nuggets of rice lentil Kuzhipaniyaram These little nuggets of rice lentils batter that is leftover after making dosai/idli batter is a favorite. From it's crispy outside and spongy soft insides, eating these bite sized traditional South Indian dish is pure joy. Served with chutneys of choice, I like the coconut garlic Chutney the most always, these are perfect as snack or breakfast. You can just about add any vegetables to the batter, making them delicious with each addition. Common addition is carrot and onion in my kitchen woth chopped coriander leaves. Delish!! Below is how I make the Kuzhipaniyaram with leftover dosai batter. . Ingredients Dosai batter - 1 cup Rice flour - 2tbsp Chickpea flour - 1tbsp Salt as needed About 2tbsp Water to make a thick batter Chopped Onion, grated carrot, Capsicum, Coriander leaves- 1/2 cup Oil to make paniyaram . Method . 1. To the dosai batter, add the flours, salt and water. Make a thick batter 2. Add the prepared vegetables and mix well 3. Heat the paniyaram pan, add oil generously to avoid them sticking to the pan, add spoonful of batter in each cavity 4. Close with a lod for a few minutes and cook 5. Once done, carefully flip and cook for a minute more 6. Enjoy hot with chutney of choice . . #foodphotography #foodblogger #indianfoodblogger #photography #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #breakfast #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #chennaiblogger #photography #foodbloggers #photooftheday #Kuzhipaniyaram
Karamani Kuzhambu or black eyed peas Curry is one Karamani Kuzhambu or black eyed peas Curry is one of our favourite comfort foods. Keeping it simple with spicy Onion rings and fryums and hot rice for a Saturday Lunch. I wouldn't have made this lunch on summer usually, but Chennai is cooler than usual today. So why not.. it is just a joy to dig in to this plate of food. . . #foodphotography #foodblogger #indianfoodblogger #foodie #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #foodpics #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #lunch #photography #foodbloggers #photooftheday #lobiacurry #blackeyedpeas
Chickpeas Sundal... a Stir-fry actually, this is a Chickpeas Sundal... a Stir-fry actually, this is a very famous South Indian dish that is made as a snack, or offerings in temples and other auspicious places. This dish is so simple, a quick stir fry minimally spiced, comes together in 5 minutes provided you have ready to use chickpeas or white garbanzo beans. Just perfect for anytime, this protein packed dish is the height of the simplicity that is healthy, delicious, easy to make, nourishing and absolutely nutritious. A little oil of choice, mustard seeds, curry leaves, a pinch of Asafoetida(optional), salt, dried red chillies, grated coconut, add carrots and raw green mango if you like to. Stir fry quickly until the chickpeas are heated through. That is all.. very very good. . Check out my recipe for the easy chickpeas Sundal below. . Ingredients Vegetable oil- 1 tsp Mustard seeds- 1/2 tsp Urad dal - 1/4 tsp Asafoetida- a pinch Dried Red chillies - 2, slit slightly if you like spicier version Curry leaves- 1 sprig Cooked ready to use chickpeas- 1.5 cups Grated coconut- 2 tsp Grated carrots, green mango optional . Method 1. In a pan heat the oil, splatter the mustard seeds and add urad dal. Let it turn golden in low flame 2. Add the red chillies, curry leaves, Asafoetida and stir 3. Add the cooked chickpeas, salt and stir in 4. Once hot enough, add the grated coconut and other vegetable toppings you like 5. Mix well, enjoy . #foodphotography #indianfoodblogger #recipepost #chickpeasalad #instafood #foodstagram #foodblogger #foodlover #homemade #tamilfood #parveenskitchen #homecooking #eeeeeats #sundal #chickpeas #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #photooftheday #indianblogger #vegan
Mango smoothie... I have been waiting for the seas Mango smoothie... I have been waiting for the season for months and the past few weeks have been seeing Mango in the market, but they weren't good!!! Finally got a couple yesterday and they are so so good. I just couldn't stop making a smoothie early morning today and take pics!!! . . #foodphotography #indianfoodblogger #parveenskitchen #foodie #instafood #foodstagram #foodblogger #foodlover #homemade #instagood #reels #homecooking #eeeeeats #foodies #smoothie #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #mango #indianblogger #foodreels
Swirls.. how satisfying!! Things usually are, when Swirls.. how satisfying!! Things usually are, whenever I try to slow down and look closely. . #reels #kitchenaidmixer #whippingeggs #cakey #parveenskitchen #chennai #bakersofinstagram #instagood #wearealltravellers #indianfoodblogger #foodblogger #instagood #longweekendahead #love
Carrot Kheer.. a simple flavorful, nourishing and Carrot Kheer.. a simple flavorful, nourishing and good for all recipe that is entirely Gluten-free with no grains in it. I just replaced the grains with grated carrots, making it the simplest but the most delicious dessert drink ever. Made with a handful of common ingredients, you can switch and change any of it, keep the base recipe same and make a variety of the same dish that tastes different with every change. Cool, yes. If you are fond of beets, and don't mind the pink dessert drink, go for it, I say. I'm not that adventurous though. I'll do broken rice or pumpkin the next time. The recipe for my carrot kheer is below . Ingredients Ghee - 1 tsp Nuts of choice - cashew, Almonds, Pistachios Cardamom seeds- from 2 pods Saffron- a small pinch, optional Carrot - 1, grated Condensed milk- 2 tbsp Milk of choice - 400ml . Method 1. Saute the nuts and cardamom seeds in ghee 2. Add the carrots and saute until translucent 3. Add the milk and the Condensed Milk and Saffron 4. Let it come to boil and then simmer for 5 minutes 5. Enjoy it warm or cold as you like. Heat up if needed in low flame if needed if using later and consume on the same day 6. You can also make in soup maker like I did, in chunky mode. I have the @morphyrichardsindia Saute soup maker. .#foodphotography #indianfoodblogger #recipepost #foodie #instafood #foodstagram #foodblogger #foodlover #homemade #instagood #foodpics #homecooking #eeeeeats #foodies #nomnom #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #photooftheday #indianblogger #foodpic #parveenskitchen #carrotkheer #carrotrecipes #carrots
Lemon tarts.. bright and beautiful oozing with hom Lemon tarts.. bright and beautiful oozing with homemade lemon curd and pastry shells, topped with fresh berries. That my people is the definition of SPRING you read above. . Chennai basically has only three seasons. Winter, Summer and monsoon. Spring is non-existent in our tropical city and the minute period by the beginning of March through March 15 is spring like with some pleasant weather and colorful days. That's about it.. but summer from March end through June is a big deal and that is when we get bright lemons, mangoes, watermelons and abundance of veggies. Good times, although it will be scorching outside. I always relate my spring season to my baking collab friends in other countries, they cook and post a variety of spring special dishes. I join them in spirit and bake too, mostly. Today's one such day, a baking collab celebrating spring with my friends from all around the world. #springcollabfriends2023 is here and these beautiful tarts are my contribution to the fun collab planned and organized by my lovely friend Sandra @pastry_tales . Check out our posts..Like, share and comment on all our posts. ❤️ . #lemontarts #lemoncurd #homemade #photography #foodphotography #baking #simplebakes #homebaker #chennaicity #chennaiweather #baking #foodblogfeed #foodblogger #blogger #parveenskitchen #lemons #springseason #summer #bakersofinstagram #instagood #friends #collab
Chicken Salad, not any simple one but a simpler s Chicken Salad, not any simple one but a simpler salad made using my 8yrs old kid's recipe. Yep, made for him using his instructions. It is basically baked chicken, lettuce, carrots and some onions. That's all.. Posting it in my blog as asked by him too. If you have followed me for sometime you'd know that we are 90% vegetables and fruits and the remaining only fish, prawns and chicken. I rarely cook chicken and my husband is so very ok with it. Enter the kid, although I had been giving him veggies and mostly vegan good mostly with some fish thrown in till he was 6yrs it all changed in one week. Yes, when he visited my sister's house for vacation he had tried chicken and has become a big fan. He thinks that I skipped a food group and felt so cheated 😁 Anyways, then started the chicken recipes because the kid thinks I do not know any which was why I didn't cook them for him. So one day he found some youtube video and told I must make him a salad with fried chicken(boneless), lettuce, onions and carrots. I marinate the chicken, bake them, cut into chunks and then simply toss them into a bowl of lettuce, shredded carrots and onion. Mint dressing is optional and he doesn't like it. Try it.. . . #foodphotography #cooking #chennai #photography #indianfoodblogger #foodie #instafood #kidscooking #chicken #foodblogger #chickensalad #parveenskitchen #tastingtable #foodgawker #todayfood #foodlover #homemade #instagood #foodpics
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Parveen's Kitchen || Fhareena

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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Aval Nanachathu.. red rice flakes soaked in coconu Aval Nanachathu.. red rice flakes soaked in coconut milk and then mixed with sugar, grated coconut and add a fruit of choice. You are all set for a super breakfast. With mango in season, I love this dish with them. So simple, delicious, Gluten-free and vegan. Yummmm. . #foodphotography #foodblogfeed #thekitchn #thecookfeed #indianfoodblogger #foodie #instafood #foodstagram #eeeeeats #foodgasm #foodblogger #vegetarian #tastingtable #foodgawker #todayfood #foodlover #homemade #instagood #foodpics #dailyfoodfeed #beautifulcuisines #homecooking #parveenskitchen #aval #parveenskitchen
Kuzhipaniyaram These little nuggets of rice lentil Kuzhipaniyaram These little nuggets of rice lentils batter that is leftover after making dosai/idli batter is a favorite. From it's crispy outside and spongy soft insides, eating these bite sized traditional South Indian dish is pure joy. Served with chutneys of choice, I like the coconut garlic Chutney the most always, these are perfect as snack or breakfast. You can just about add any vegetables to the batter, making them delicious with each addition. Common addition is carrot and onion in my kitchen woth chopped coriander leaves. Delish!! Below is how I make the Kuzhipaniyaram with leftover dosai batter. . Ingredients Dosai batter - 1 cup Rice flour - 2tbsp Chickpea flour - 1tbsp Salt as needed About 2tbsp Water to make a thick batter Chopped Onion, grated carrot, Capsicum, Coriander leaves- 1/2 cup Oil to make paniyaram . Method . 1. To the dosai batter, add the flours, salt and water. Make a thick batter 2. Add the prepared vegetables and mix well 3. Heat the paniyaram pan, add oil generously to avoid them sticking to the pan, add spoonful of batter in each cavity 4. Close with a lod for a few minutes and cook 5. Once done, carefully flip and cook for a minute more 6. Enjoy hot with chutney of choice . . #foodphotography #foodblogger #indianfoodblogger #photography #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #breakfast #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #chennaiblogger #photography #foodbloggers #photooftheday #Kuzhipaniyaram
Karamani Kuzhambu or black eyed peas Curry is one Karamani Kuzhambu or black eyed peas Curry is one of our favourite comfort foods. Keeping it simple with spicy Onion rings and fryums and hot rice for a Saturday Lunch. I wouldn't have made this lunch on summer usually, but Chennai is cooler than usual today. So why not.. it is just a joy to dig in to this plate of food. . . #foodphotography #foodblogger #indianfoodblogger #foodie #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #foodpics #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #lunch #photography #foodbloggers #photooftheday #lobiacurry #blackeyedpeas
Chickpeas Sundal... a Stir-fry actually, this is a Chickpeas Sundal... a Stir-fry actually, this is a very famous South Indian dish that is made as a snack, or offerings in temples and other auspicious places. This dish is so simple, a quick stir fry minimally spiced, comes together in 5 minutes provided you have ready to use chickpeas or white garbanzo beans. Just perfect for anytime, this protein packed dish is the height of the simplicity that is healthy, delicious, easy to make, nourishing and absolutely nutritious. A little oil of choice, mustard seeds, curry leaves, a pinch of Asafoetida(optional), salt, dried red chillies, grated coconut, add carrots and raw green mango if you like to. Stir fry quickly until the chickpeas are heated through. That is all.. very very good. . Check out my recipe for the easy chickpeas Sundal below. . Ingredients Vegetable oil- 1 tsp Mustard seeds- 1/2 tsp Urad dal - 1/4 tsp Asafoetida- a pinch Dried Red chillies - 2, slit slightly if you like spicier version Curry leaves- 1 sprig Cooked ready to use chickpeas- 1.5 cups Grated coconut- 2 tsp Grated carrots, green mango optional . Method 1. In a pan heat the oil, splatter the mustard seeds and add urad dal. Let it turn golden in low flame 2. Add the red chillies, curry leaves, Asafoetida and stir 3. Add the cooked chickpeas, salt and stir in 4. Once hot enough, add the grated coconut and other vegetable toppings you like 5. Mix well, enjoy . #foodphotography #indianfoodblogger #recipepost #chickpeasalad #instafood #foodstagram #foodblogger #foodlover #homemade #tamilfood #parveenskitchen #homecooking #eeeeeats #sundal #chickpeas #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #photooftheday #indianblogger #vegan
Mango smoothie... I have been waiting for the seas Mango smoothie... I have been waiting for the season for months and the past few weeks have been seeing Mango in the market, but they weren't good!!! Finally got a couple yesterday and they are so so good. I just couldn't stop making a smoothie early morning today and take pics!!! . . #foodphotography #indianfoodblogger #parveenskitchen #foodie #instafood #foodstagram #foodblogger #foodlover #homemade #instagood #reels #homecooking #eeeeeats #foodies #smoothie #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #mango #indianblogger #foodreels
Swirls.. how satisfying!! Things usually are, when Swirls.. how satisfying!! Things usually are, whenever I try to slow down and look closely. . #reels #kitchenaidmixer #whippingeggs #cakey #parveenskitchen #chennai #bakersofinstagram #instagood #wearealltravellers #indianfoodblogger #foodblogger #instagood #longweekendahead #love
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