Search for anything!
Found 138 Illustrations
Kanda Poha is a typical breakfast from state of Maharashtra made with flattened rice.
Flattened rice is also known as beaten rice. If you ever get a chance to visit Mumbai,
you will find this dish in each and every restaurant for breakfast or evening snack.
Indians love this dish and it is also served as an easy evening snack.
Kanda in Marathi simply means onions or veggies.
This breakfast dish has onions but I love to add other vegetables too.
So, sharing the recipe for Kanda Poha today.
It is an easy peasy breakfast option and healthy too with all fresh vegetables.
For my Global Cuisine design challenge entry, I want to feature the Filipino culture of communal sharing at the table, with what is now happily called a "Boodle Fight" coined from the military style of eating as one. Laden with fresh banana leaves and foods varying from vegetable side dishes to seasonal fruits, grilled meats, a melange of seafoods, of course, our staple, white rice and in many occasions, a roasted suckling pig aka lechon, the bountiful table showcases how Filipinos love feasting with family and friends indoors and at best by the beach on a hot summer's day. We eat with our hands, please!
Typical Christmas dish on Naples' tables!
Actually the celebrations are set on Christmas Eve at dinner and the menu is based on fried stuff, like fish and vegetables
this recipe came from ancient, it calls insalata di rinforzo like "support salad" because was used to support poor tables' food
but nowadays it's more a tradition " pe' devozio' "
and it's also typical Christmas lunch because when it's served usually pass hands by hands and nobody touch so ends out that you also find it the day after!!!
It's basically steamed cauliflower, pickles and papaccelle: small red peppers
Personally I really like but it's very funny to see this big bowl going around the table and return at the beginning as it started!!!
For the Global cuisine Challenge
A small collection of delicious italian sweet foods, which have almond as a primary ingredient. All perfect for Christmas!
I went to India for a month and a bit a few years ago.... and I wrote a research paper about how food can be a springboard for relationship building, despite language and cultural difference. A shared meal is a way to build a third identity between two individuals. I met a lot of people and cooked a lot of food and ate the most flavourful flavours. One of my favourite memories (outside of the spice markets OMG) was coming across the brilliance of the tiffin lunch delivery and return system in Mumbai: not only a wonderful word, but an ingenious vessel for transporting delicious dal; rice; fresh veg; rich curries; squeaky, toothsome palak paneer; boldly spicy channa masala.....pakora.....ah, the list goes on. And beautiful ghee-glazed flatbread....never forget the flatbread. These little silvery buckets sway and jingle, strung off the back of a well-loved bicycle, dodging and weaving through heavy tuk tuk traffic. Dabbawallas ride their bikes with smooth urgency to successfully deliver hot lunches from homes and restaurants to people at work :) Magic. Magic. Magic.
Rita is my good friend's mom. She's Armenian, but she grew up in Iran. Every time I visit her, she cooks the most amazing food like this Indian Red Lentil Dal. On one visit, I begged her to teach me how to make this dish. She was delighted I had asked - but she didn't actually have a recipe to give me. She makes everything from memory and seasons according to taste. Rita showed me how to cook this red lentil dal while I took furious notes. I later worked out the quantities and perfected my own take on her recipe. This Armenian-Persian-Indian dish is one of my family's favorites. Serve with saffron basmati rice (with tadig if you can manage) and a generous dollop of plain yogurt.
Now that I live away from Spain, what I miss most is the fruit and vegetables, specially some varieties you can only find there.
We are very lucky to have amazing heirloom vegetables and fruit. They make great ingredients in the Mediterranean diet, they are tasty and unique, especially when collected at the peak of they ripeness.
There are many other veggies and fruits I left out, for instance, borage is very popular where I was brought up, Aragon.
When I read the description of the contest, and I thought about home flavors, it came to my mind the sweetness of juicy peaches, fresh salads with roasted piquillos, a cold melon left in a stream to get cold for dessert after a picnic… I did some research on Spanish fruits and vegetables, and surprisingly, I could find much information or any map on the subject!