This versatile and multi-purpose, easy-to-make, crowd pleaser, not-enough-superlatives-to-describe carrot sundal/usli, will wow your guests with the flavor and aroma of coconut, cilantro and mustard seed tempering. Works well as a side with a meal, or as a snack or even a hearty lunch.
This is no ordinary scrambled egg recipe! There’s a lot more than eggs in this delicious, spicy and nutritious South Indian recipe. Have it as a snack by itself or use it as a stuffing in your roti or taco. It’s a “Guaranteed Yummy” dish! Curious? Read on…
The story goes that this wonderful fermented milk drink, originated in the Caucasus Mountains and is made with kefir “grains”, a yeast/bacterial fermentation starter. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in goatskin bags that were hung near a doorway; the bag would be knocked by anyone passing through to help keep the milk and kefir grains well mixed. The word is rooted in the Turkish word kief, meaning “good feeling”.
Savory pongal is a South Indian breakfast dish that is made from lentils and rice, similar to the North Indian dish called Khichdi, though the other ingredients may vary.
Still eating boxed cereal with unpronounceable ingredients and a whole lot of added sugar? Instead, I prefer to steer clear of such controversial ingredients, even if they are touted as ‘marginally safe’. Instead, I reach out to whole grains to provide me a satisfying kick-start to my winter mornings. Simple ingredients, whole grains, easy to make, freezes well, and tasty to boot!! I can live with that.