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This illustration is about my father-in-law's family recipe of Caribbean kidney beans. These are great as a side dish and have been a great way for me to bond with my in-laws, teaching me how to cook and making me part of the family. Hope you enjoy them as much as I do.
What I love the most about travelling is to try every single dish I find on my way ..
I remember perfectly when I had my first CHANA Masala and how deeply it made me fall in love with Indian cuisine!
In this vegetarian dish is all about Garbanzos beans , Cooked in a spicy curry sauce and usually served with white rice or naan bread. So yummy you would not believe it!
I met and marriage my wife over 7 years ago and life has never been better for both of us. My favorite meal that she learned from her mother is her Beans on Rice recipe. The big secret that makes it taste so good is the coconut milk that she adds right at the end. Yum, so good, I always go back for seconds!
I am very fond of South Indian cooking! It has such a great variety, many different vegetables are used, as well as many spices – and most of all because it is cooked with coconut oil and freshly grated coconut. So here is one of my favorite curries, acutally very simple to make and sooo tasty.
This is my late Mum's recipe for potted smoked trout, the recipe description is taken straight out of an old file that she kept her recipes in. I wanted to keep it as it originally was because the file is very precious to me.
Dad caught the trout as he loved to go fly fishing and I have very happy memories of watching him cast his rod while I lazed on the banks of the river watching and dreaming.
I was never very keen on trout, but the one way I liked it was when Dad hot smoked it, in a smoker he made himself out of an old cake tin. This was my favorite way to eat it when Mum made the pate, its delicious spread on crusty bread or toast.
Ulundhu Vadai or "The Indian Donut" is a lip- smacking delicacy belonging to South India.It is a disc shaped fritter made out of lentils,hence you can indulge in some guilty free snack.This hot crispy savory, is made ususally of urad dhal,leaving you to never stop having another bite.It is typically found on a south Indian breakfast menu, along with Idlis. They are a common snack/ complimentary dish in the south Indian households during occasions and when someone on an empty stomach takes a visit.
This recipe I picked off the Southern Peanut Growers recipe list and tried it out at home. It is absolutely delicious and I will definitely be making it again! This is my first time illustrating a recipe and I learned a lot. Amazing to see the variety of styles and techniques used in making illustrated recipes, I will definitely be back for more.
I spent several months travelling round S. India and just loved this flavour combination. Cochin is full of spice warehouses and the smell is delightful. Do try to source fresh curry leaves as it makes such a difference. The curry sauce could also be used with thinly sliced chicken breast.