#traditionalfood

[forkfulofflavor]

Chicken Pozole Verde Soup Ingredients: 2 tablespoons olive oil 1 large onion, peeled and chopped 1 jalapeño pepper, seeded, deveined, and chopped 2 poblano peppers, seeded and chopped 6 garlic cloves, minced 1 pound tomatillos, husked, rinsed, and quartered 8 cups chicken broth, divided 1 small bunch fresh cilantro (leaves and tender stems) 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 bay leaf 1 teaspoon salt 2 pounds boneless, skinless chicken thighs or breasts 2 (15-ounce) cans hominy, drained and rinsed 1 teaspoon chicken bouillon (optional, to taste) Ground black pepper, to taste Toppings (optional): Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips Directions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions, jalapeño, and poblano peppers, and sauté for 3-4 minutes until the onions start to turn translucent. Add garlic and tomatillos, stirring regularly, and cook for 4-5 minutes or until the peppers have softened. Remove from heat. Transfer the onion mixture to a blender, and add about 1 cup of chicken broth. Add fresh cilantro and blend until smooth, adding additional broth if needed. Return the blended mixture to the pot, and add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine. Place the chicken in the pot and bring the mixture to a boil over medium heat. Reduce heat to low, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked. Remove the chicken from the pot, shred it with two forks, and return it to the pot. Stir in the hominy. Cook the soup uncovered for 10 minutes over medium heat. Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed. Let it simmer for an additional 5 minutes. Serve the soup in bowls, garnished with your favorite toppings like sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes | Calories: 310 kcal | Servings: 6 This Chicken Pozole Verde Soup is a vibrant and flavorful twist on the classic Mexican dish, offering a rich broth filled with tomatillos, cilantro, and a hint of spice. The tender chicken, hearty hominy, and fresh herbs come together to create a satisfying meal perfect for any chilly evening. Topped with sliced radishes, creamy avocado, and crispy tortilla chips, this soup is both nourishing and delicious. Ideal for sharing with family or friends, this pozole verde brings warmth and bold flavors to your table. Customize with your favorite toppings to create a colorful and delicious bowl that’s as pleasing to the eye as it is to the taste buds. Each bite captures the essence of traditional Mexican comfort food, making this soup a must-have addition to your recipe collection.

[brodywood]

[bushcrafttetova]

[pane-bistecca]

https://pane-bistecca.com/2024/08/12/kashk-e-bademjan-iranischer-auberginen-dip/

[foodwithrecipes]

Sattu Paratha.

Sattu (roasted gram flour) is a high-protein ingredient, making sattu paratha a great option for vegetarians and those looking to increase their protein intake. Read full recipe

https://foodrecipesoffical.com/wp-admin/post-new.php

[letsgroit]

Kimchi Logo Branding Design

► Check Complete Branding Design: https://www.behance.net/gallery/185403679/Kimchi-Logo-Brand-Identity-Restaurant-Visual-Identity

[robinpronto]

"When we follow our traditional diets, we’re healthier people. Our immune systems can stand up to the seasons. One hundred years ago, diabetes and heart disease were nonexistent in our communities . . . Preventable diseases rise when we don’t have access to traditional foods” (as quoted in Hoover, 2019, p. 64). Somehow I don't think this only applies to indigenous peoples... Excerpt and figures from "Kincentricity and Indigenous Wellbeing Food(ways) and/as Holistic Health in the Native Medicine Wheel," by Rachel Presley as published in Rhetoric of Health and Medicine, Vol. 4, No. 2, pp. 126–157, DOI: 10.5744/rhm.2021.2002. #health #food #foods #diet #traditional #traditionalfood #kincentric #wholefood #seasonal #seasonalfood #foodsystems #foodsupply #medicine #medicinewheel #foodasmedicine #colonial #colonialism #decolonize #decolonizeyourmind #decolonizeyourdiet #beinghuman #humanfood #foodforhumans https://www.instagram.com/p/CqZEAwjPSsx/?igshid=NGJjMDIxMWI=

[angelstarchristy]

My mum found a rare traditional Teochew kueh (bite-sized cake for snack/dessert), Png Kueh. It’s been years since she has seen it anywhere in our progressive world and she is definitely elated and started telling me about her memories 😆 It’s sad that traditions are slowly fading into obsolescence and I am glad that I still get to learn about traditions and history of our culture 🙏🏻😇 Png kueh is a unique though simple at the same time is a type of ‘sticky cake’ due to its main outer body which is made of glutinous rice wrapping its inner filling composed of (usually) peanuts, dried shrimps and mushrooms. (This is probably easier found in our neighbouring country, Singapore but rarer here, especially in the capital city). I hope that traditions do not die or just disappear with the past as we progress towards the future, as they serve as reminders of the past and also a marker of how far we have come today. Most of all, they hold meanings and wonderful memories of our past and the lives of those who came before us. After all, what is our present and future without the past, right? 😇😊🙏🏻 Have you seen/ tried this Teochew Png kueh before, or do you have any memories or stories about any traditional food that you noticed are getting rare/missed? 😊😄 #sharingstories #sharing #traditionalkueh #traditions #culture #Teochewkueh #TeochewPngKueh #PngKueh #traditionalfood #snacks #dessertfood #traditionalcake #Asianculture https://www.instagram.com/p/Cn0qLnEPpWi/?igshid=NGJjMDIxMWI=

[traveler-food]

Savor the flavors of India with our delicious 🍱 Veg Thali, crafted by Traveler Food! Customers are loving 😍 this wholesome meal packed with a variety of dishes, bursting with authentic spices and fresh ingredients. Perfect for travelers on the go or anyone craving a hearty, homely meal. Experience the joy of traditional Indian cuisine in every bite!

.

.

.

Download the app today and order right away! 👍 📞 7827998877 OR 🔗 https://www.travelerfood.com/

.

.

.

#TravelerFood #VegThali #IndianCuisine #FlavorsOfIndia #TraditionalFood #HomelyMeals #IndianFoodLovers #DeliciousThali #FreshAndFlavorful #FoodiesOfIndia

[Best Train Food, Convenient Dining, Healthy & Tasty, Train Food Service, Book Food in Train, Food Catering, e-Catering, Food Delivery Service]

[theparthasdentalclinic]

Every moment has been special, from the first step to the first laugh. Happy Prathamashtami!👶🎊

[market-insider]

Kimchi Market: Detailed Insights on Size, Share, and Growth Potential

The global kimchi market size is anticipated to reach USD 6,888 million by 2030 and is projected to grow at a CAGR of 4.9% from 2024 to 2030, according to a new report by Grand View Research, Inc. Kimchi, a traditional Korean fermented dish, has seen a remarkable surge in global demand, particularly in markets like the U.S. and Japan. This increase is fueled by the rising popularity of Korean cuisine, driven in part by the global influence of K-culture, including K-pop, K-dramas, and Korean films. Consumers are increasingly drawn to kimchi not only for its unique and vibrant flavors but also for its health benefits, such as its probiotic properties that support digestive health and boost immunity. This growing interest has resulted in significant export growth, with South Korea's kimchi exports reaching record highs in recent years.

Key players in the global market, including Daesang, CJ CheilJedang, and Pulmuone, are actively expanding their production capabilities and innovating their product lines to meet this growing demand. For instance, Daesang has recently (as of 2024) expanded its manufacturing plants in Vietnam to boost local production and introduce new kimchi products tailored to regional tastes. Companies are also diversifying their offerings by creating convenient, ready-to-eat kimchi and experimenting with new flavors and ingredients, such as turmeric and beetroot, to appeal to a broader range of consumers. These innovations are helping to make kimchi more accessible and appealing to international markets.

Despite the robust growth, the market faces challenges such as fluctuating raw material costs and competition from locally produced alternatives in various international markets. However, the future prospects remain strong as the global appetite for Korean cuisine continues to grow. The increasing awareness of the health benefits associated with fermented foods, coupled with the ongoing trend of exploring diverse culinary experiences, is expected to sustain the demand for kimchi.

For More Details or Sample Copy please visit link @: Kimchi Market Report

Kimchi Market Report Highlights

The baechu kimchi led the market with the largest revenue share of 55.80% in 2023. Its widespread appeal as a Korean staple, combined with its nutritional benefits and the growing trend towards fermented foods, has driven its popularity. The influence of K-culture has also played a significant role in boosting its global consumption

Based on end use, the food service segment is projected to grow at the fastest CAGR of 5.5% from 2024 to 2030, fueled by its integration into global cuisines and dining trends. Restaurants are increasingly adding kimchi to their menus to cater to the demand for exotic and healthy options. The international rise of Korean cuisine and fusion dishes also drives its popularity in the food service industry

Based on distribution channel, the B2C segment led the market with the largest revenue share of 54.10% in 2023, driven by brands like CJ Bibigo, Daesang Jongga, and Pulmuone available in major retail chains. This accessibility reflects kimchi's growing popularity as a healthy, probiotic-rich food choice. In Southern California, Korean kimchi sales now dominate the market, constituting over 50% of the kimchi section's total sales as of 2024, highlighting substantial growth and competition among imported brands in the state

The U.S. market is anticipated to grow at the fastest CAGR of 6.3% from 2024 to 2030. In 2023, South Korean kimchi exports to the U.S. surged to USD 40 million, up 37.4% from the previous year, driven by its reputation as a healthy, probiotic-rich food and its integration into mainstream American cuisine. The influence of Korean entertainment, particularly K-dramas, has further propelled kimchi's popularity, expanding its presence in major U.S. retail chains like Costco and Walmart

For Customized reports or Special Pricing please visit @: Kimchi Market Report

We have segmented the global kimchi market report based on product, end-use, distribution channel, and region.

[gruballergy]

Vegan Puran Poli Recipe: Festive Bliss – Authentic, Dairy-Free, and Allergy-Friendly | GrubAllergy

Celebrate Indian festivals with our Vegan Puran Poli Recipe! This authentic Maharashtrian sweet is dairy-free and allergy-friendly, perfect for Holi and other festive occasions. Enjoy the rich flavors and easy preparation of this traditional delicacy.

Allergy-Free Puran Poli Recipe Ingredients - 

For Puran or stuffing

- Chana dal of split chickpea – 1 cup

- Jaggery crushed I am using TBOF  – ¾  cup

- Sugar –  2 TBSP

- Cardamom powder – ½  TSP

- Nutmeg powder – ½  TSP

- Water – 3 cups

For outer covering or poli

- Whole wheat flour – 1 cup

- Water to knead the dough

- Salt to taste

- Vegetable oil – ⅓ cup

[ts-andini]

View this post on Instagram

A post shared by Makan Dimana Uyy (@makandimana.uy)

[foodwithrecipes]

Rajasthani Chana Dal Pyaz. Chana dal is a great source of plant-based protein, making it ideal for vegetarians and vegans to meet their protein needs. Read full recipe

https://foodrecipesoffical.com/wp-admin/post.php?post=4468&action=edit