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This is a recipe known only to people from my small community in the state of Maharashtra in India. Such recipes, using coconut and mangoes are specific to the western coastal belt of India, especially Maharashtra because of the abundance of these fruits. During Spring, raw mangoes start appearing in the markets and a countless dishes are made from these tangy treats. One of these is a salad prepared using fresh coconut, raw mango and raw chickpeas soaked in water to soften them. All of this is ground together with chillies and tempered with spices. Garnished with salt, sugar and fresh coriander, this is a unique and unknown savoury salad which I can eat in bucketfuls!
Being Chinese American, it's a salad from my childhood that never disappoints and always refreshing for the sunny summer funs. Here are the ingredients. Have fun splashing and experimenting around (hint - the size of each ingredient represented is proportional to their needed ratios.) Enjoy~
My submission for GrateFULL.
This ones are really crunchy! It's not so easy to receive crunchy batch with gluten free flours and after more or less ups and downs I tested this recipe and fall in love with this small tasty breadsticks. The portion from this recipe is enough for about 15 minutes, so.. let's make double potion at once! :)
This wonderfully healthy and beautifully aromatic recipe is one from my grandmother's treasure of recipes. She makes it for us with the banana flowers obtained straight from her garden. This is a classic Kerala ( state in India) dish. It comes from the concept of not wasting any part of the plant and making use of everything. This dish is generally a side dish along with rice. The thoran is packed with nutrients with ample benefits.
Here I tried to bring in some Indian influence on the border. I am a fan of the paper texture and how organic a drawing looks. This was supposed to have been submitted for the beans around the world contest but I didn't finish on time.
As a child, my father had Friday's off from work. In the morning, he would put on a big pot of pinto beans that we would eat together for lunch. I would sit at the table and play with my toy animals and use uncooked beans as ‘feed.’ We always had fresh tortillas for scooping and my dad would shred cheese for us to put on top. This is one of my favorite memories growing up! My mom would then turn the leftover beans into refried beans for other meals over the next few days.
The following Illustrated recipe is a tribute to Grandma and her love for cooking. This is also a tribute to all the love grandma's dedicate towards their grandchildren. This recipe is one of the best recipes that come from North Indian cuisine and one of my personal favorites!