#nofireKosambari is a typical South Indian Salad made from pulses (split legumes) which is called Moong Lentil. In Marathi, all salads are collectively called koshmbir.This salad is eaten as snacks but usually as a part of a full course meal.Kosambari is distributed during festivals and on special occasions. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami.During Varamahalakshmi and Gowri festivals, women invite each other and exchange Kosambari along with turmeric and vermilion to celebrate divinity in the feminine.Kosambari' contains a number of veggies that are high in fiber content, so they can stimulate the production of healthy digestive juices.Kosambari is known to be one of the best natural remedies for constipation, as the fiber content in it can flush out the accumulated waste from the intestines.The pulses present in ‘Kosambari' are rich in protein content, which enable better muscle growth.south Indians, eat this salad as it is or with hot steamed rice. however, I recommend you to try this for having in morning breakfast or evening snacks.Furthermore, this salad is so attractive, that you can pack to your kid's lunch box as well. Let's prepare it.

Enjoy these Grilled Arbi (Colocasia) in the healthy way as appetizers, snacks or as a light meal along with chutney / sauce / salsa. They can also be served as a side dish with rice, chapattis or as wrap

Grilling for people can be so difficult. Some want grill marks, some want charred, some want burnt. Some want kabobs and others want it on a plate with a fork. Different strokes for different folks. Yes these were cooked to order. I still like the colors to showcase on this dish. I don't make it often but if grilled the way I wanted it would've been like a rainbow. I usually serve this with an Asian duck sauce or sweet and sour sauce. Either way, you like it, I hope you enjoy!!!Happy 4th of July. Happy 249th Birthday America!!!#july2026

A very delicious recipe for one of the most famous Egyptian dishes. I used red lentils and pasta (macaroni).

Spicy (or not), home made sausage.Using a food processor allows you to control things. And it's so easy. This is based loosely off an African dish called merguez. But lamb here is very expensive for some reason, so I decided to use pork, and they had some nice chops on sale. I made this a day ahead, and allowed the flavors to blend, but you can go just a couple hours if you need to. I spent less than 20 minutes making the sausage in this fashion, and I can't say you would save much time using pre-ground meat, but you can. Just make sure there is some fat content in whatever meat you use, or it will end up too dry. The meat is the stand out star here, and had really good flavor.

A hearty Filipino stew with a rich and thick peanut sauce considered by most as the perfect comfort food as it has meat and veggies. Traditionally cooked using ox tail but for this recipe I used beef. Serve with a small portion of Bagoong or shrimp paste and white rice for the best experience.

#budgetbasics Made Kuku Paka today (Coconut Chicken Curry) which is a traditional East African dish. This goes well with Mahambri which is a Swahili doughnut and is very popular in Tanzania.There are many different versions of it, but mine is simple and turned out to be delicious!

It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish.Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil (https://cookpad.wasmer.app/en/recipes/147018-homemade-garlic-sesame-oil), mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done. Recipe by Heartful Kitchen Rei.

A simple and budget-friendly dish—just roll, skewer, and grill!Recipe background:I thought I could make something like negima by rolling up sliced pork, so I gave it a try.

It was when my boyfriend parents ce to visit us and my boyfriend want me to cook a simple lunch for them.This is one of my boyfriend favorite meal, easy and healthy

From the kitchens of ESMA MATOOK (my Grandmother), MARIE DAVID (my Mom) and THE SHEIK (yours truly).I can remember as a child, in the winter time, mom would make this classic Syrian dish for us.Like Beef Stew, Kousa is one of those comfort foods served on those cold unforgiving winter days. Though, it's good anytime of year!Kousa is traditionally made with green zuchinni, however, yellow summer squash can also be used.It uses ground beef (typically 73% lean) and rice stuffing with spices which is called "Hashwey" (pronounced Hush-way) in Arabic. Hashwey is a base Arabic rice stuffing which is not only used in Kousa but also used in stuffed grapevine leaves, cabbage, eggplant, peppers and yes, even potatoes.The most time consuming part of the preparation is coring out the insides of each squash. A long vegetable corer is used to dig down to the opposite end of the squash.Let's get to it...

#indiankitchenMugaacha Birda is a no onion no garlic, gravy vegetable from Maharashtra. It is made using peeled, sprouted green moong and fresh coconut with some simple spices. The method and ingredients used in the preparation of this vegetable are fairly simple. But, the flavour is delicious and it scores high on the health quo too!Shravan is observed by many in Maharashtra. In this month, Shravani somvaar (Monday) is the day when many such people fast and break their fasts with simple a meal which includes this vegetable alongwith varan, rice and aluwadi (sans onion and garlic).