A winter classic that is an all-in-one meal: meat cubes, zucchinis, potatoes, carrots in a tasty broth!

A winter classic that is an all-in-one meal: small meat cubes, zucchini slices, green beans, potato cubes and carrots are simmered in a tasty broth.

Biryani is a complete meal in itself. Many are fans of Hyderabadi Dum Biryani. It uses whole spices, vegetables, and basmati rice, which fills the house with its aroma. Today, I have attempted to make the famous Hyderabadi Dum Biryani.

My mom recipe ♥️#mycookbook

While items like bulgogi, bibim bap, and japchae have become quite familiar to Korean food lovers here in the States, there is a lesser known subsection of Korean cuisine that is quite popular with Koreans everywhere: Chinese-Korean.And one of the most popular dishes from Chinese-Korean cuisine is a noodle dish called jjajang myun, literally black bean paste (jjajang) noodles (myun).It's many a Korean kid's spaghetti, and I ate it all the time when I was little.Black bean paste in both Chinese and Korean cuisines has a very salty, nutty, toasty, deep, rich umami to it, and though it looks and tastes a little intimidating right out of the jar, it's delicious when used in the right quantities and mellowed by other ingredients and cooking techniques.In this dish, it's mixed with sauteed pork, onions, carrots, zucchini, and potatoes in a deliciously savory sauce served over noodles.When I don't have chow mein noodles on hand, I serve the sauce over spaghetti noodles cooked 3 or 4 minutes past al dente to mimic the softer texture of chow mein noodles. Rice is also commonly used in lieu of noodles in many Korean households, but in that case, you'd call it jjajang bap (bap meaning rice) instead of jjajang myun.Julienned cucumbers are a typical garnish to add refreshing crunch, and kimchi and dakuang (a sweet-salty pickled daikon) are usually served on the side.

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This is our best dish in family parties

Khichuri is the one pot popular meal in Bangladesh, It's very relishing & perfect for monsoon days. Today I'm cooking "Vegetable Khichuri"

Finished product

The good thing about making fried rice is you can throw any leftover meat or vegetables in it.Since this dish is Indonesian style of Fried Rice, I used "KECAP MANIS (SWEET SOY SAUCE)" and "SHRIMP PASTE/Belacan (TERASI)" as the special seasoning.

This recipe started as a play on French onion soup. Now it's one of my favourite things to make (and eat) when the weather turns cold. For extra decadence, sprinkle the piping-hot stew with finely shredded gruyere before serving.