Simple Avocado Spread for Toast – Avocado Toast

Simple Avocado Spread for Toast – Avocado Toast

Dairy Free Vegetarian

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Garlic Lemon Juice Chilli Flakes Olive oil Salt Pepper Avocado

Put all the ingredients in a bowl, mash with a fork.

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Simple Avocado Spread for Toast – Avocado Toast

Garlic Lemon Juice Chilli Flakes Olive oil Salt Pepper Avocado

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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
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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
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#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

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="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" data-recalc-dims="1">

Mint Pesto Sweet Potato Pizza.. Hugely influenced

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="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. . ." data-recalc-dims="1">

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
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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
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Method
1. Grind all the ingredients together in a mixer or in mortal pestle
2. Enjoy with pasta, sandwiches, pizza or on salads
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<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="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 ." data-recalc-dims="1">

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
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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..
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="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.. ." data-recalc-dims="1">

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
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Optional Ingredients
Chopped Onion
Chopped coriander leaves, curry leaves
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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
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="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 ." data-recalc-dims="1">

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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<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Potato Green peas Curry, ghee roti, curd, onions and a fruity strawberry bowl.. fancy looking, still simple meal. . ." data-recalc-dims="1">

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