How to make Strawberry Curd

How to make Strawberry Curd

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How to make Strawberry Curd

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Air fried Gulab Jamun. I'm not going to share a re

Air fried Gulab Jamun.
I'm not going to share a recipe that I dont have.. I usually make gulab jamun using a store bought instant mix. Yes.. I find it more easier, practical than the cream and ghee loaded white flour versions in the recipes followed in majority of the cooking books. Happy to use the ready-made mix that I can simply mix water and use in this one instance.
All I wanted to share today is how I used my air fryer to make the gulab Jamuns without all the hot oil and deep frying mess.
Using the medium temperature in the range of 150°C to 170°C is the key and also check out the steps below for the perfect spongiest Jamuns. In my opinion the air fried gulab jamuns are softest, has intense milk flavour since it gets roasted slow and kind of like baked. It soaks the hot syrup much evenly than the fried ones most times remain dry in the middle. Anyways.. it is all my experience trying out the air fryer to make gulab jamuns and they are the best. Not going to deep fry them in loads of oil any more..
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Steps to remember
1. Use your mix of choice. My version is store bought flour mix
2. Make a soft dough as per recipe you use and make small balls out of the dough while you preheat the air fryer for 5 minutes at 160°C
3. Spray the bottom of the fryer basket and arrange the rolled dough balls on the fryer basket. Leave enough space and do not crowd them, to ensure even cooking
4. Fry at 160°C for 12 minutes. Shake the basket slightly once done and fry at 170° for 8 more minutes until dark golden in color
5. Soak the fried gulab jamuns in hot sugar syrup flavored with cardamom seeds, saffron and rose water
6. Enjoy after a few hours once the sugar syrup is soaked into the jamuns
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<img data-lazy-fallback="1" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Air fried Gulab Jamun. I'm not going to share a recipe that I dont have.. I usually make gulab jamun using a store bought instant mix. Yes.. I find it more easier, practical than the cream and ghee loaded white flour versions in the recipes followed in majority of the cooking books. Happy to use the ready-made mix that I can simply mix water and use in this one instance. All I wanted to share today is how I used my air fryer to make the gulab Jamuns without all the hot oil and deep frying mess. Using the medium temperature in the range of 150°C to 170°C is the key and also check out the steps below for the perfect spongiest Jamuns. In my opinion the air fried gulab jamuns are softest, has intense milk flavour since it gets roasted slow and kind of like baked. It soaks the hot syrup much evenly than the fried ones most times remain dry in the middle. Anyways.. it is all my experience trying out the air fryer to make gulab jamuns and they are the best. Not going to deep fry them in loads of oil any more.. . Steps to remember 1. Use your mix of choice. My version is store bought flour mix 2. Make a soft dough as per recipe you use and make small balls out of the dough while you preheat the air fryer for 5 minutes at 160°C 3. Spray the bottom of the fryer basket and arrange the rolled dough balls on the fryer basket. Leave enough space and do not crowd them, to ensure even cooking 4. Fry at 160°C for 12 minutes. Shake the basket slightly once done and fry at 170° for 8 more minutes until dark golden in color 5. Soak the fried gulab jamuns in hot sugar syrup flavored with cardamom seeds, saffron and rose water 6. Enjoy after a few hours once the sugar syrup is soaked into the jamuns ." data-recalc-dims="1" />

Frozen Strawberry Custard.. that is super fresh wi

Frozen Strawberry Custard.. that is super fresh with delicious ripe Strawberries and a custard base. I really want to say this tasty cold dessert needs only 2 ingredients if you ever have custard sauce leftover if homemade or if you have a jar of store bought custard. I have a vegan custard sauce in my blog parveenskitchen.com . Check that out too.. Also this cold dessert is made in my slow juicer fitted with sorbet attachment @kuvingsindiaofficial
So no churning or extra mess. Only freeze ingredients and run then through the sorbet attachment in the juicer. So so simple..
If you do not have the appliance, simply blend the frozen custard and the Strawberries in a blender or food processor and freeze again until ready to enjoy a cold dessert.
Check out the recipe of this frozen strawberry custard below
.
Ingredients
Custard sauce - 300g, I used my homemade vegan custard
Strawberries - 100g
.
Method
1. Freeze the custard in an ice tray or smaller cubes mould until solid 3 to 4 hours or more
2. Wash, halve and Freeze Strawberries if using fresh ones
3. Once ready to make the frozen custard, fit the juicer with the sorbet attachment and alternate the frozen custard cubes and frozen Strawberries in the feeding tube. Enjoy straight out of the juicer or freeze covered in a container for later
4. If using a blender blend or process together the Strawberries and the custard until creamy
5. Freeze until ready to serve.. keep put the container for a few minutes until scoopable
6. Enjoy
.

<img data-lazy-fallback="1" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Frozen Strawberry Custard.. that is super fresh with delicious ripe Strawberries and a custard base. I really want to say this tasty cold dessert needs only 2 ingredients if you ever have custard sauce leftover if homemade or if you have a jar of store bought custard. I have a vegan custard sauce in my blog parveenskitchen.com . Check that out too.. Also this cold dessert is made in my slow juicer fitted with sorbet attachment @kuvingsindiaofficial So no churning or extra mess. Only freeze ingredients and run then through the sorbet attachment in the juicer. So so simple.. If you do not have the appliance, simply blend the frozen custard and the Strawberries in a blender or food processor and freeze again until ready to enjoy a cold dessert. Check out the recipe of this frozen strawberry custard below . Ingredients Custard sauce - 300g, I used my homemade vegan custard Strawberries - 100g . Method 1. Freeze the custard in an ice tray or smaller cubes mould until solid 3 to 4 hours or more 2. Wash, halve and Freeze Strawberries if using fresh ones 3. Once ready to make the frozen custard, fit the juicer with the sorbet attachment and alternate the frozen custard cubes and frozen Strawberries in the feeding tube. Enjoy straight out of the juicer or freeze covered in a container for later 4. If using a blender blend or process together the Strawberries and the custard until creamy 5. Freeze until ready to serve.. keep put the container for a few minutes until scoopable 6. Enjoy ." data-recalc-dims="1" />

Shallow fried healthier medhu vadai.. made in pani

Shallow fried healthier medhu vadai.. made in paniyaram pan. Did you know you can fry vadai in this pan without having to deep fry in loads of hot oil?
I found out recently browsing through instagram and thought, omg why not!!
Making medhu vadai in paniyaram pan has so many advantages; Particularly
1. You don't have to stand near a hot oil pan
2. Crispier guilt free vadai made with very less oil
3. Gives more reason to make vadai that are healthy as their main ingredient is lentils and no more worries of poorly shaped vadai
4. It is fun to make vadai without fear of splatters or oil spills
.
A very good way to keep your cast iron paniyaram pan in shape by using it frequently too! Mine is absolutely non stick now and needs just oil brushed on the cavities and no oil pouring in them. Try making them and let me know how it works for you.. and also a detailed recipe for my medhu vadai is present in my blog parveenskitchen.com or Google "medhu vadai parveenskitchen "
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#foodphotography #foodblogfeed #indianfoodblogger #medhuvadai #foodie #parveenskitchen #instafood #foodstagram #eeeeeats #foodgasm #foodblogger #vegetarian #tastingtable #foodlover #homemade #instagood #foodpics #dailyfoodfeed #homecooking #buzzfeedfood #foodies #eatingfortheinsta #nomnom #thekitchn #homemadefood #foodgawker
#vadaiinpaniyarampan #paniyarampan #guiltfree #healthierlifestyle

<img data-lazy-fallback="1" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Shallow fried healthier medhu vadai.. made in paniyaram pan. Did you know you can fry vadai in this pan without having to deep fry in loads of hot oil? I found out recently browsing through instagram and thought, omg why not!! Making medhu vadai in paniyaram pan has so many advantages; Particularly 1. You don't have to stand near a hot oil pan 2. Crispier guilt free vadai made with very less oil 3. Gives more reason to make vadai that are healthy as their main ingredient is lentils and no more worries of poorly shaped vadai 4. It is fun to make vadai without fear of splatters or oil spills . A very good way to keep your cast iron paniyaram pan in shape by using it frequently too! Mine is absolutely non stick now and needs just oil brushed on the cavities and no oil pouring in them. Try making them and let me know how it works for you.. and also a detailed recipe for my medhu vadai is present in my blog parveenskitchen.com or Google "medhu vadai parveenskitchen " . #foodphotography #foodblogfeed #indianfoodblogger #medhuvadai #foodie #parveenskitchen #instafood #foodstagram #eeeeeats #foodgasm #foodblogger #vegetarian #tastingtable #foodlover #homemade #instagood #foodpics #dailyfoodfeed #homecooking #buzzfeedfood #foodies #eatingfortheinsta #nomnom #thekitchn #homemadefood #foodgawker #vadaiinpaniyarampan #paniyarampan #guiltfree #healthierlifestyle" data-recalc-dims="1" />

Classic Baked Cheescake . Cheesecake is always an

Classic Baked Cheescake
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Cheesecake is always an indulgence, no matter what others say there just is no way to make it healthier or guilt free. So once in a while you have to make them, store all the slices and eat them one at a time. Every hour or every day until you run out of them!! No need to share if you don't like to but share it I say, so others know too that making cheesecake at home is totally possible and very easy too.
My recipe for cheesecake is made in an 8 inch loose bottomed pan covered in aluminum foil and I have tried to make it creamy, luscious and delicious with lesser amount of cream cheese than in normal ones. But totally delicious, at a risk of repeating. There will be no cracks, splits and deflated cheesecake here.. a simple hot water bath is really needed. It is the recipe of classic Baked Cheesecake, of course! I used food processor feel free to use a stand mixer or hand mixer.
.
Ingredients
**For the biscuit base**
Sugar crackers - 200g
Soft unsalted Butter - 50g
**cheesecake filling**
Cream cheese - 400g
Sugar - 150g
Eggs - 3
Vanilla extract - 1 tbsp
Greek yogurt - 100g
Heavy cream - 75ml
All purpose flour - 30g or 2 tbsp
.
Method
1. In a food processor add the crackers and process until smoothly powdered
2. Add the butter and process until crumbly. Tip the base onto a aluminum foil covered loosed bottom pan or in a Spring form pan
3. Chill it while you make the batter
4. To a mixing bowl add the cheese, sugar and combine until Fluffy. Add the eggs, vanilla, yogurt and the heavy cream. Combine well
5. Add the flour and mix just until combined
6. Keep the Chilled pan with biscuit base on to a larger pan or tray
7. Pour the batter on top of the biscuit base and put it all on the 170°C preheated oven
8. Carefully pour hot boiling water on to the outer pan,upto halfway
9. Bake for upto 1 hour/60 minutes, just until the cake is set but still wobbly when lightly touched
10. Cool it in the pan for an hour, then chill in the fridge until serving
11. Slice with a clean knife and enjoy with topping of choice
.

<img data-lazy-fallback="1" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Classic Baked Cheescake . Cheesecake is always an indulgence, no matter what others say there just is no way to make it healthier or guilt free. So once in a while you have to make them, store all the slices and eat them one at a time. Every hour or every day until you run out of them!! No need to share if you don't like to but share it I say, so others know too that making cheesecake at home is totally possible and very easy too. My recipe for cheesecake is made in an 8 inch loose bottomed pan covered in aluminum foil and I have tried to make it creamy, luscious and delicious with lesser amount of cream cheese than in normal ones. But totally delicious, at a risk of repeating. There will be no cracks, splits and deflated cheesecake here.. a simple hot water bath is really needed. It is the recipe of classic Baked Cheesecake, of course! I used food processor feel free to use a stand mixer or hand mixer. . Ingredients **For the biscuit base** Sugar crackers - 200g Soft unsalted Butter - 50g **cheesecake filling** Cream cheese - 400g Sugar - 150g Eggs - 3 Vanilla extract - 1 tbsp Greek yogurt - 100g Heavy cream - 75ml All purpose flour - 30g or 2 tbsp . Method 1. In a food processor add the crackers and process until smoothly powdered 2. Add the butter and process until crumbly. Tip the base onto a aluminum foil covered loosed bottom pan or in a Spring form pan 3. Chill it while you make the batter 4. To a mixing bowl add the cheese, sugar and combine until Fluffy. Add the eggs, vanilla, yogurt and the heavy cream. Combine well 5. Add the flour and mix just until combined 6. Keep the Chilled pan with biscuit base on to a larger pan or tray 7. Pour the batter on top of the biscuit base and put it all on the 170°C preheated oven 8. Carefully pour hot boiling water on to the outer pan,upto halfway 9. Bake for upto 1 hour/60 minutes, just until the cake is set but still wobbly when lightly touched 10. Cool it in the pan for an hour, then chill in the fridge until serving 11. Slice with a clean knife and enjoy with topping of choice ." data-recalc-dims="1" />

Prawn Cutlets.. save the recipe and check out the

Prawn Cutlets.. save the recipe and check out the stories/highlights for step by step pics. Follow @parveenskitchen__ for more recipes and check out my blog parveenskitchen.com
.
Try my simple prawn Cutlets recipe if you are a seafood lover too, love to cook prawns but a bit differently. While fried prawns are good and tasty, they aren't always great for waistline, in my humble opinion. So wanted to share this recipe that needs only 2 tsp oil to serve 4 people that love prawns.
Back to prawn Cutlets, this recipe needs only the basic daily ingredients that you always have at hand and is flavorsome without any overpowering spices. Clean and delicious. This is mom's recipe.. 😊 so safe to try..
We always have had these Cutlets with rasam rice. But they are good with salads, or in burgers too. Crispy, soft and delicious in every bite.
Try the recipe below
.
Ingredients
Prawns - 200g, cleaned, deveined
Onion - 1 medium sized, quartered
Coconut - 2tbsp, grated
Green Chilli- 2
Ginger garlic paste- 1 tsp
Coriander leaves- a small bunch
Salt as needed
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Oil - 1 tsp
Fried grams - 75g, or use roasted chickpea flour
Oil to shallow fry
.
Method
1. In a pan add all the ingredients except the fried grams and saute
2. Saute until the prawns look cooked and the raw smell is gone
3. Cool the mixture slightly while you finely powder the fried grams and keep aside
4. Now coarsely grind the prawn spice mixture and take the mix in a bowl
5. Add the powdered fried grams and make a mix in burger patty consistency. Don't add water while mixing or grinding
6. Divide the mix into lemon sized balls, flatten as patties and shallow fry
7. Serve hot with salad or rice
.

<img data-lazy-fallback="1" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Prawn Cutlets.. save the recipe and check out the stories/highlights for step by step pics. Follow @parveenskitchen__ for more recipes and check out my blog parveenskitchen.com . Try my simple prawn Cutlets recipe if you are a seafood lover too, love to cook prawns but a bit differently. While fried prawns are good and tasty, they aren't always great for waistline, in my humble opinion. So wanted to share this recipe that needs only 2 tsp oil to serve 4 people that love prawns. Back to prawn Cutlets, this recipe needs only the basic daily ingredients that you always have at hand and is flavorsome without any overpowering spices. Clean and delicious. This is mom's recipe.. 😊 so safe to try.. We always have had these Cutlets with rasam rice. But they are good with salads, or in burgers too. Crispy, soft and delicious in every bite. Try the recipe below . Ingredients Prawns - 200g, cleaned, deveined Onion - 1 medium sized, quartered Coconut - 2tbsp, grated Green Chilli- 2 Ginger garlic paste- 1 tsp Coriander leaves- a small bunch Salt as needed Turmeric powder - 1/4 tsp Red Chilli powder - 1/2 tsp Oil - 1 tsp Fried grams - 75g, or use roasted chickpea flour Oil to shallow fry . Method 1. In a pan add all the ingredients except the fried grams and saute 2. Saute until the prawns look cooked and the raw smell is gone 3. Cool the mixture slightly while you finely powder the fried grams and keep aside 4. Now coarsely grind the prawn spice mixture and take the mix in a bowl 5. Add the powdered fried grams and make a mix in burger patty consistency. Don't add water while mixing or grinding 6. Divide the mix into lemon sized balls, flatten as patties and shallow fry 7. Serve hot with salad or rice ." data-recalc-dims="1" />

Ragi Murukku and a smart technique of using a wood

Ragi Murukku and a smart technique of using a wooden ladle to fry them in a hot oil kadai.
Recipe in feed @parveenskitchen__
.
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#murukku #kitchenhacks #hotoilalert #millet #chennaiblogger #foodblogger #foodie #homemade #parveenskitchen #foodphotography #recipe #snacks #reels #reelsinstagram #tamil #tamilrecipes #reel #foodphotographer

<img data-lazy-fallback="1" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Ragi Murukku and a smart technique of using a wooden ladle to fry them in a hot oil kadai. Recipe in feed @parveenskitchen__ . . #murukku #kitchenhacks #hotoilalert #millet #chennaiblogger #foodblogger #foodie #homemade #parveenskitchen #foodphotography #recipe #snacks #reels #reelsinstagram #tamil #tamilrecipes #reel #foodphotographer" data-recalc-dims="1" />

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Filed Under: Art, Blog, Comfort food, Dairy Free, Dessert, Desserts, Easy recipes, Food, Food post, Fruit, Gluten free, Healthy, lemon, Photography, Quick and Easy, Simple Breakfast, Simple Cooking, Story posts, Strawberries

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