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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!
Beans are the main subsistence base in Salvadoran families. Each member adds the ingredients to their taste, and just like that the bean soup magic is created. This piece is a compilation of ingredients and combinations that Salvadoran people make in the White Beans soup (Great Northern Beans) and in the Red Beans soup.
The hand draw digital style is presented in typography and illustration as a reflection of the combination of flavors that each person can create. The background of the piece refers to the typical tablecloth occupied in El Salvador.
In Mexican, cultivation of beans began over 7,000 years ago, so they have been an important staple of the cuisine (as well as currency) for a very long time. This simple, 15 minute recipe can be used in tacos, salads, burritos, or as a side on its own. You can use fresh or canned beans, and you can add more spice by including chopped chipotle peppers.
Healthy and yummy black bean burger - a big hit in our family. Can be made GF by substituting bread crumbs for Gluten Free bread crumbs or blitzed corn crackers, or vegan by omitting the egg. Place in a bun and enjoy with all your favourite toppings.
Do you also have a cabinet full of hot sauce jars, tubs and tubes? Sometimes I panic not knowing which one I want to use. These are just some of the tasty spicy sauces I've tried. What about you? Do you have a favorite?
(Global Cuisine Challenge)
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.
I started making Kimchi 6 years ago. Over this time I've tried dozens of recipes and slowly created what makes, in my household, the best kimchi. Frankesteined from at least 50 kimchi recipes, and using pear in substitute of sugar, this recipe has just the right amount of spice and is packed with flavor! We use it in everything and always have a batch in our fridge!