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I have fond memories of eating this salad growing up in Moldova, especially during the holidays. The Russian Vinegret (Vinaigrette) Salad is a pretty much staple at any gathering during the New Year's celebrations. It's a delicious vegetarian option, packed with veggies and beautiful color given off from the beets.
It's holiday season already, and I wanted to illustrate a recipe for traditional Russian salad that is still a must-have for New Year's dinner in my family.
It's a layered salad that is usually arranged on the platter in a certain order. Pickled sliced herring is laid on the bottom of the platter, and covered with layers of grated ingredients: fresh onion, boiled potatoes, carrots, eggs, and beets.
Salad is dressed with a mixture of sour cream and mayonnaise and decorated with grated egg yolk.
I was born in the Soviet Union and decided to bring that atmosphere to my illustration.
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.
The origin of the name Cullen Skink is a bit obscure except that Cullen is the name of a village on the north east coast of Scotland. Purists would say that you shouldn’t use just any smoked haddock, but rather “finan haddie”, which is haddock smoked over green wood and peat.
This mixed vegetable curry dish is tasty, quick and easy to prepare.
Try sweet potatoes instead of white potatoes. Broccoli can substitute for cauliflower. Left over curry is delicious.
Keep covered in a bowl, and refrigerated for 2-3 days. Enjoy!
Fave Memory: My Dad – an excellent cook – did most of the cooking in our house, and this was a favourite hearty lunch or dinner with some nice crusty bread and cheese. He rarely followed a recipe, though – just went by instinct and experience. We lost him earlier this year and I still can't believe I can't just call him up and confirm the ingredients or instructions – so this is to the best of our recollection. He loved everything to do with the sea and I can't think of another dish that reminds me more of my Dad.
All of out family friends know these are one of my favourite meals. One time I was visiting Corinthia with my dad we had them three days in a row. Everyone made them because they wanted me to be happy. I was really happy. My dad appreciated eating the same thing three days in a row less than me.
My favorite memories of my childhood are of riding around on scooter and mopeds with my family in India. I was the youngest so I always got to ride standing up between my dad and the steering handle. My most favorite nights were those when my dad would come home from work and my parents would take us to eat street food. There is nothing like eating from a Lari(stall), specially when it comes to Pani Puri. Each puri is stuffed by a man behind the counter, not wearing gloves, and handing it over one by one. Puris are crunchy shells, that are stuffed with spicy black chana and potatoes. The stuffed puri is then dunked into pani, minty water. As you try to fit the whole puri in your mouth, some of the pani inevitably leaks out form your mouth. Eating a pani puri feels like a flavor explosion. It is truly a magical experience and worth taking the risk of eating from a street vendor.
This is something my dad usually makes when I visit him. My parents are divorced so this was such a treat when he cooked this for me. When he was young, he had to go to the compulsory army service. This is the food they usually made because it was easy and cheap. Over the years he has adjusted it to his liking and has shared the recipe with me, but I never can't get it to taste the way he does it. However, every time I eat this whether it is made by him or me, I'm reminded of my dad and all those weekends I spent with him.