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The recipe is my mom’s. Made with hung curd and tempered with mustard seeds, asafoetida, curry leaves...finely chopped onion, green/red chillies....fresh coriander...
Just spread on a toast and you’ve got a wonderful healthy snack...
Ok, I confess, I haven’t made fondue since the 80’s -when it was all the rage🙄 But this is an Easy, kid friendly recipe. Feel free to doctor it up to your liking. And now - more than ever- NO double dipping please!
Beans around the World...Ahoy Matey! This recipe is said to be from the mid 1800’s, from a staple of “Yankee” real cooking, Durgin-Park in Boston, sadly now closed, but I have the recipe from a visit a few years ago. The Best baked beans ever, deep brown, and delicious! The key is, you have to keep them moist over the six hours of baking, adding water slowly, as the recipe says, “you can’t just let the pot sit in the oven’...and don’t flood the beans! You can leave the pork out, I never use it and half the sugar...you won’t be disappointed! A simple & perfect comfort dish on damp, grey days to warm your soul, and hey, they are “Navy” beans after all😝
Sundal is a common evening snack consumed with relish throughout South India.It is made with Garbanzo beans also known as chick peas.It is common man's protein rich diet.This is distributed in places of worship,in beaches where during summer's they are garnished with raw mango pieces to give a tangy effect and during festivals in India.It is easy to make and tastes really yummy!!