I don't like to waste edible food, so I had all these potato skins and most of the nutrients are in the skin of potatoes. So I cooked them, the granddaughters tore them up.

#nonindian - This is a typical East African breakfast menu that are very popular. On this platter you will find MANDAZI, a deep fried doughnut which is the most favourite of all. It is generally served with tea or chai in the Swahili lingo. The other dish is UJI WA WIMBI, a porridge made of millet flour. Next comes NDUMA (Arrowroot) & SWEET POTATO, that are boiled and shallow fried. So the locals generally start their day with either of these dishes or as preferred. All in all a healthy breakfast to kick start a day.

#BreadDay#feastPunjabi Aloo paratha is one of the most popular paratha recipes in India. This is one of the most loved breakfast by everyone

it's very easy and yummy snack to eat with evening tea.

Sweet dreams can be eaten anytime of the day.. Enjoy

Everyone knows that in Spain we have “tapas”, and it’s very common to get together with friends on the weekend to enjoy a few in the sun, sitting on a terrace. One of the most famous ones is “ensaladilla rusa” (Russian salad). Its name has nothing to do with Russia, but that’s what we call it! 🤷🏻‍♀️ It’s a very simple yet delicious potato salad.This one is made in the Murcian style, which comes from a province in Spain where they prepare it differently from the rest. They don’t add the vegetables that are common in other parts of Spain, and the potato is slightly mashed. It’s served with a special rosquilla (a type of crunchy breadstick) that holds up well against moisture, and they place an anchovy on top.I can’t find those rosquillas here, and anchovies are hard to come by, but just eating it already makes me feel at home!

#5pm -Yes , you ready it correctly.. “Upma Murukku!!”We know that Upma is consumed as a common breakfast & Murukku being a Savoury snack is munched with a hot cup of tea/coffee in South India.At times, kids resist in consuming the regular upma. To avoid the wastage of food , you can convert the left over food smartly into a delicious recipe.So it struck my mind to give a unique & tasty twist to the regular upma.It turned out into a wonderful recipe. Hope you too try it 🙂 .

This is a popular snack made in Maharashtra with fresh coriander and gram flour. It is a nutritious and tasty snack and perfect to go with a cup of tea on the side.

Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan.Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year.Here is the YouTube video link for this dish: https://youtu.be/XvDVxKJeAFw

It is an original indian dish, which I have turned it into my style with some differences... Hope you enjoy it !

#deepfried These Mirchi Vadas are a great tea-time snacks. It has it's origin in the regions of Rajasthan as a popular street food. It is a hot favourite with everyone and tastes awesome when had with some green chutney.

Using the recipe from Pierre Herme's book "Macaron" as a base, I added a few detailed steps so that no one will fail making this. This is a recipe which I made many times with many trials and errors, to make the ideal macaroon as imagined by Pierre Herme.●If you use fresh eggs, the shell might crack or will not have a "pied" or "foot", so make sure to use old eggs.●For making Italian meringue, the keys are the temperature of the syrup and when to add it to the egg white. When adding the syrup, add little at a time, but whip up quickly! The meringue will harden if you are too slow. For 12 pieces of 4 cm [1.6 in] macarons. Recipe by yukoz1