August 5, 2021

How to make Strawberry Curd

How to make Strawberry Curd

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How to make Strawberry Curd

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Honey Roasted Plantain Banana Bread.. Nendiran or

Honey Roasted Plantain Banana Bread.. Nendiran or plantain Banana are firmer and so very rich in carbs. I had a few ripe ones I wanted to use up as snacks for Raahil, but later decided to use it for making Banana bread. But knew they are firmer even fully ripe, the skin almost black in color.
So sliced them up, tossed in some honey and ground cinnamon. Roasted at 200°C for 10 minutes. And used the Roasted slices in the banana bread recipe. I must say this is the flavor bomb the banana bread has been waiting for!! Just so delicious, honey smoked flavour that I loved so much. Full recipe after I try it a few more times..
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#foodphotography #foodblogfeed #bananabread #foodie #feedfeed #breakfast #honeysmoked #f52grams #banana #huffposttaste #baking #foodstagram #buzzfeast #instafood #eeeeeats #homemade #foodgasm #foodblogger #tastingtable #delicious #foodlover #instagood #forkyeah #heresmyfood #bread #foodpics #dailyfoodfeed
#parveenskitchen #nendranbananas #honey

<img src="https://i1.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Honey Roasted Plantain Banana Bread.. Nendiran or plantain Banana are firmer and so very rich in carbs. I had a few ripe ones I wanted to use up as snacks for Raahil, but later decided to use it for making Banana bread. But knew they are firmer even fully ripe, the skin almost black in color. So sliced them up, tossed in some honey and ground cinnamon. Roasted at 200°C for 10 minutes. And used the Roasted slices in the banana bread recipe. I must say this is the flavor bomb the banana bread has been waiting for!! Just so delicious, honey smoked flavour that I loved so much. Full recipe after I try it a few more times.. . #foodphotography #foodblogfeed #bananabread #foodie #feedfeed #breakfast #honeysmoked #f52grams #banana #huffposttaste #baking #foodstagram #buzzfeast #instafood #eeeeeats #homemade #foodgasm #foodblogger #tastingtable #delicious #foodlover #instagood #forkyeah #heresmyfood #bread #foodpics #dailyfoodfeed #parveenskitchen #nendranbananas #honey" data-recalc-dims="1">

Fermented Millet Dosa. Breakfast has always been

Fermented Millet Dosa.
Breakfast has always been something we never try to skip no matter how late people wakeup at home! And I try to make it healthy mostly. Enter south indian breakfast dishes.. naturally healthy and very very delicious food(Yes, I'm supposed to say that since it's my own cuisine!) Naturally fermented sourdough with rice rice lentils used for idli and dosas have been around over hundreds of years. But now that we have seen a surge of sourdough bread all over in instagram and in every food blog I wanted to try out easier dosa recipes with no hassle of soaking, grinding and fermenting but just mixing the batter & fermenting!! Reaping the benefits of tastier, gut healthy dosa.
Although wheat flour is present, these fermented dosas will have none of the elastic soft feel and will be very much like regular rice dosa.
Recipe
Ingredients
Millet flour - I used Ragi flour - 2 cups
Whole wheat flour - 1 cup
Salt - 1 tsp
Water - 4 to 5 cups as needed
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Method
1. Make a batter with all the ingredients. Not thick or too thin. Check consistency for dosa batter. It should be pour-able, still thick.
2. Leave the bowl covered partially for 1 hour. Then close and leave on the counter overnight.
3. Mix well and make dosa on a pan. Use ghee or oil to drizzle on the sides to make crispy dosa.
4. Serve hot with coconut chutney or any curry.
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<img src="https://i1.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Fermented Millet Dosa. Breakfast has always been something we never try to skip no matter how late people wakeup at home! And I try to make it healthy mostly. Enter south indian breakfast dishes.. naturally healthy and very very delicious food(Yes, I'm supposed to say that since it's my own cuisine!) Naturally fermented sourdough with rice rice lentils used for idli and dosas have been around over hundreds of years. But now that we have seen a surge of sourdough bread all over in instagram and in every food blog I wanted to try out easier dosa recipes with no hassle of soaking, grinding and fermenting but just mixing the batter & fermenting!! Reaping the benefits of tastier, gut healthy dosa. Although wheat flour is present, these fermented dosas will have none of the elastic soft feel and will be very much like regular rice dosa. Recipe Ingredients Millet flour - I used Ragi flour - 2 cups Whole wheat flour - 1 cup Salt - 1 tsp Water - 4 to 5 cups as needed . . Method 1. Make a batter with all the ingredients. Not thick or too thin. Check consistency for dosa batter. It should be pour-able, still thick. 2. Leave the bowl covered partially for 1 hour. Then close and leave on the counter overnight. 3. Mix well and make dosa on a pan. Use ghee or oil to drizzle on the sides to make crispy dosa. 4. Serve hot with coconut chutney or any curry. . ." data-recalc-dims="1">

Hot chocolate latte.. just no coffee in it. Whip t

Hot chocolate latte.. just no coffee in it.
Whip together Cocoa powder, sugar, a tsp of Nutella and hot water until slightly thickened.
Pour it with steamed milk and a Sprinkle of Cocoa powder.
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<img src="https://i1.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Hot chocolate latte.. just no coffee in it. Whip together Cocoa powder, sugar, a tsp of Nutella and hot water until slightly thickened. Pour it with steamed milk and a Sprinkle of Cocoa powder. ." data-recalc-dims="1">

Pumpkin Butter Banana Bread.. With pumpkin season

Pumpkin Butter Banana Bread.. With pumpkin season in full swing let's not forget the ripe old bananas in the counter because they need some love too. Which exactly was why I made this beautiful banana bread with spiced pumpkin butter. To say this is one of the great banana bread options for you to explore is not at all wrong!
Try out the recipe below and this bread is perfect for breakfast with a drizzle of honey or just to pack as a snack!!
There is no refined sugar in it and just the fruity goodness.
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Recipe
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Ingredients
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Ripe bananas - 2 or 3
Pumpkin Butter- 100g
Vegetable oil of choice - 75ml
Egg - 1
Soft brown sugar - 100g(more if you like, but pumpkin butter is already sweetened with maple syrup & brown sugar)
Vanilla extract - 1tsp
All purpose Flour - 250g
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Salt - 1 large pinch
Icing sugar to dust on top
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Method
1. In a mixing bowl or food processor bowl add the Bananas and the pumpkin butter. Mash/combine until creamy.
2. Add the egg, oil and the vanilla extract. Combine.
3. Add the flour Baking soda,baking powder and salt. Mix until combined.
4. Pour the batter in a lined and greased loaf pan.
5. Bake at 180°C preheated oven for 45 to 50 minutes.
6. Let it cool on rack
7. Dust with icing sugar and slice using a serrated knife for even slices.
8. Serve with honey or butter or honey butter if you like.
9. Tastes better the next day as the flavor intensifies overnight. No idea how..🙂😍
.
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<img src="https://i1.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Pumpkin Butter Banana Bread.. With pumpkin season in full swing let's not forget the ripe old bananas in the counter because they need some love too. Which exactly was why I made this beautiful banana bread with spiced pumpkin butter. To say this is one of the great banana bread options for you to explore is not at all wrong! Try out the recipe below and this bread is perfect for breakfast with a drizzle of honey or just to pack as a snack!! There is no refined sugar in it and just the fruity goodness. . Recipe . Ingredients . Ripe bananas - 2 or 3 Pumpkin Butter- 100g Vegetable oil of choice - 75ml Egg - 1 Soft brown sugar - 100g(more if you like, but pumpkin butter is already sweetened with maple syrup & brown sugar) Vanilla extract - 1tsp All purpose Flour - 250g Baking Powder - 1tsp Baking Soda - 1/2 tsp Salt - 1 large pinch Icing sugar to dust on top . Method 1. In a mixing bowl or food processor bowl add the Bananas and the pumpkin butter. Mash/combine until creamy. 2. Add the egg, oil and the vanilla extract. Combine. 3. Add the flour Baking soda,baking powder and salt. Mix until combined. 4. Pour the batter in a lined and greased loaf pan. 5. Bake at 180°C preheated oven for 45 to 50 minutes. 6. Let it cool on rack 7. Dust with icing sugar and slice using a serrated knife for even slices. 8. Serve with honey or butter or honey butter if you like. 9. Tastes better the next day as the flavor intensifies overnight. No idea how..🙂😍 . ." data-recalc-dims="1">

Cream cheese Pancakes.. yep, cream cheese in batte

Cream cheese Pancakes.. yep, cream cheese in batter just like ricotta cheese goes in sometimes. These little pancakes are super Fluffy, unbelievably delicious and perfect for Saturday breakfast.
Recipe below..
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Ingredients
Milk - 125ml
Cream cheese - 75g
Egg - 1
Coconut Oil - 45ml
Vanilla extract- 1tbsp
Flour(whole wheat for nutty wholesome flavor) - 275g
Baking powder - 1tbsp
Baking soda - 1tsp
Salt - 1tsp
1 tsp of oil to grease the gridle or pan when making pancakes.
Honey and fruits to serve
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Method
1. In a mixing bowl add the milk, cream cheese and whisk well until creamy and the cheese is fully combined with milk.
2. Add the egg, coconut oil and vanilla. Mix well.
3. Add the flour,salt, baking powder and baking soda. Mix just until combined.
4. The batter will be thick, use the scoop or a spoon to spoon in the batter on a hot greased gridle.
5. Cook on both sides until completely cooked. About 4 to 5 minutes in medium heat.
6. Serve with honey and fruits.
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.

<img src="https://i1.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Cream cheese Pancakes.. yep, cream cheese in batter just like ricotta cheese goes in sometimes. These little pancakes are super Fluffy, unbelievably delicious and perfect for Saturday breakfast. Recipe below.. . Ingredients Milk - 125ml Cream cheese - 75g Egg - 1 Coconut Oil - 45ml Vanilla extract- 1tbsp Flour(whole wheat for nutty wholesome flavor) - 275g Baking powder - 1tbsp Baking soda - 1tsp Salt - 1tsp 1 tsp of oil to grease the gridle or pan when making pancakes. Honey and fruits to serve . Method 1. In a mixing bowl add the milk, cream cheese and whisk well until creamy and the cheese is fully combined with milk. 2. Add the egg, coconut oil and vanilla. Mix well. 3. Add the flour,salt, baking powder and baking soda. Mix just until combined. 4. The batter will be thick, use the scoop or a spoon to spoon in the batter on a hot greased gridle. 5. Cook on both sides until completely cooked. About 4 to 5 minutes in medium heat. 6. Serve with honey and fruits. . ." data-recalc-dims="1">

Pumpkin Butter Choco chunk Cookies . Homemade pump

Pumpkin Butter Choco chunk Cookies
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Homemade pumpkin butter from freshly sliced pumpkin added to the delicious chocolate chunk cookie dough makes for the best thin and crispy yet chewy cookies. Read on for the recipe.
These delicious cookies are my post contribution for the #pumpkincollabfriends2021 hosted by Sandra of @pastry_tales and I love being part of this group where I get to collaborate and celebrate every season and festival there is!!
Check out the hashtag above for all our sweet bakes using pumpkin.
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Recipe - Makes 16 cookies
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Ingredients
Unsalted butter - 110g
Pumpkin Butter- 110g(homemade or store bought)
White Sugar - 110g
Egg - 1, large
Vanilla extract - 1 tsp
All purpose Flour - 220g
Baking Soda - 1 1/2 tsp
Salt - 1/2 tsp
Milk Chocolate, chopped - 125g or more
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Method
1. In a mixer bowl add the unsalted butter and the pumpkin butter and sugar. Mix until creamy and Fluffy.
2. Add the egg and the vanilla extract and combine.
3. Add the flour, baking soda and the salt. Mix well.
4. Fold in 3/4th of the chopped chocolate. Reserve the rest for the topping.
5. Scoop up the dough on a tray, you should be able to scoop 16 cookies.
6. Place the chocolate chunks on top. Chill or freeze as you like after this.
7. To bake place the Chilled scooped cookie dough with enough space to spread and bake at 180°C for 12 to 15 minutes.
8. Enjoy with some tea or cold milk.
.
.

<img src="https://i1.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Pumpkin Butter Choco chunk Cookies . Homemade pumpkin butter from freshly sliced pumpkin added to the delicious chocolate chunk cookie dough makes for the best thin and crispy yet chewy cookies. Read on for the recipe. These delicious cookies are my post contribution for the #pumpkincollabfriends2021 hosted by Sandra of @pastry_tales and I love being part of this group where I get to collaborate and celebrate every season and festival there is!! Check out the hashtag above for all our sweet bakes using pumpkin. . Recipe - Makes 16 cookies . Ingredients Unsalted butter - 110g Pumpkin Butter- 110g(homemade or store bought) White Sugar - 110g Egg - 1, large Vanilla extract - 1 tsp All purpose Flour - 220g Baking Soda - 1 1/2 tsp Salt - 1/2 tsp Milk Chocolate, chopped - 125g or more . Method 1. In a mixer bowl add the unsalted butter and the pumpkin butter and sugar. Mix until creamy and Fluffy. 2. Add the egg and the vanilla extract and combine. 3. Add the flour, baking soda and the salt. Mix well. 4. Fold in 3/4th of the chopped chocolate. Reserve the rest for the topping. 5. Scoop up the dough on a tray, you should be able to scoop 16 cookies. 6. Place the chocolate chunks on top. Chill or freeze as you like after this. 7. To bake place the Chilled scooped cookie dough with enough space to spread and bake at 180°C for 12 to 15 minutes. 8. Enjoy with some tea or cold milk. . ." 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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