Eaten daily, combined with grains and starches, beans provide high-quality protein along with folate, calcium, iron and zinc. They also offer benefits like healthy, filling doses of fiber both soluble and insoluble, phytates and phyto­sterols, studies suggest beans may help manage diabetes, prevent colon cancer and reduce heart disease risk. The chickpea or chick pea  is an annual legume of the family Fabaceae,…

Callaloo  is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth, taro or Xanthosoma. known by many names, including coco & tannia. Because the leaf vegetable used in some regions may be locally called “callaloo” or “callaloo bush” “Dasheen Leaves”, some confusion can arise among the vegetables and with the dish itself. In…

Oladyi are small thick pancakes or fritters common in Russian, Ukrainian and Belarusian cuisines. The batter for oladyi is made from wheat or nowadays more rarely buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda. The batter may also be based on kefir, soured milk or yoghurt. It may contain various additions, such as apple or raisins. Oladyi are usually served with sour cream, as well as with sweet toppings such as varenye, jam, powidl, honey…

Ful medames , or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, especially in the northern cities of Cairo and Gizah. This cooking method is mentioned in the Talmud Yerushalmi, indicating that the method was used in Horn of African and Middle…

Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur , and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Lebanese use more parsley than Bulgar wheat in their dish. A Turkish variation of the dish is known as kısır, while a…

Chingri malai curry  also known as Prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavored with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta. The hard shells of the prawns are removed and marinated. The prawns are then fried in hot…

This is the most famous dish in the north part of india. It is available in each and every street of the states like rajasthan and bombay. Vada pav can be easily prepared at our homes too. The ingredients used for making this dish is very simple and easily available in any part of the…

Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in TuluvaMangalorean cuisine. It is made from rice, lentils, potato, methi, and curry leaves, and served with chutneys and sambar. Though it was only popular in South India, it can be found in all other parts of the country and overseas. In South India, preparation of masala dosa varies from city…

Uttapam is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter. Apart from toppings, the uttapam itself can be prepared differently by adding Kodo Millet, AKA varagarisi in Tamil. Its a very tasty and regularly had snack…

Duck confit  is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. Duck confit is considered one of…