Usal is one of my favourite curries made with most of the common ingredients found in an Indian kitchen, out of which yellow peas and potatoes are the 2 main ingredients.

I made this recipe to enjoy the golden combination of chickpeas, coconut, and mint leaves. This dish is a great source of protein for vegetarians.You can use coriander instead of mint leaves, and this dish will still taste amazing. For 4 servings. Recipe by A-yurukaori

Heaven and EarthHimmel und Erdeideal for vegetarians or meat eaters :-) :-)

Common tea time snack found in Singapore , malaysia and some part of indonesia

136 cal, 10g - protien, 4g - fiber. It's cooked with onion, tomatoes and spices. This recipe is an easy, healthy and tasty dish. It goes well with rice or roti. Soya chunks is also called as soy meat or soya nuggets or Meal Maker. It's a good replacement for meat for the vegetarians.#week3of5

Great vegan dish. Very filling and hearty. Works lovely with rice, roti's or naan bread. Can be stored in the fridge up to a week.

Delightful meal for vegetarians. Use any and all vegetables in season.Serve with Roti or Paratha.

One of my favorite recipes ever. Can add shrimp or silken tofu for more protein :)

#momloveGreen Chilli Kurma is one of the best recipe I've learnt from my Amma. It's a heirloom recipe and myself followed each and every step to T. It is prepared in a mud pot .Green chillies are fried and ground with other masalas in a grinding stone in a traditional way . Grinding Masalas in a grinding stone and cooking in a mud pot enhance the flavor of the dish . It's a must try dish by all in an Authentic Traditional way.

I’m trying to eat less meat, but I’m not fond of using processed “plant meat” to bulk up our meals. I’ve found that eggplant is very filling and good substitute for meat.

This works with any meat.

Local people call "karaka", crab which can easily be found in estuaries around the Mimika. Including the types of mangrove crabs (Species: S.serrata, S.tranquebarica, S.paramamosain, S.Olivacea, Scylla sp.). This one species of crab native of Papua land that habitat is in the interior life around coastal mangroves, crabs name itself is derived from the name of an island KARAKA where most of the population still live deprivation - including in terms of public facilities (particularly availability of schools there very minimal).Papua coastal communities looking for Karaka as the main income for fish as well as fishermen who have done hereditary, fishermen usually catch Karaka in holes mangrove trees that grow on the shore. Visited Timika, Papua, though not complete without enjoying the Karaka.Karaka crabs are caught usually has a large size (1 fish weighing almost 1 kg), is due to the delicious taste of crab rather small size. Karaka has a low fat content (around 1 g / 100g) and also low in saturated fatty acids (0.1gr / 100g) and rich in omega-3.Karaka can be cooked in various ways. Most of the people of Papua cook it in a way sauteed in a mixture of spices, some are just grill Karaka and add salt.Incidentally market yesterday there was super big sized mud crab and remind me of the culinary Papua, so I immediately bought one (my husband can not eat crab, so unfortunately bought too much). ^ _ ^