Dal ka Dulha or the groom of lentils. Its such a beautiful name. It conjures up images of lentils decked up in their finest at their wedding. hahaha! I think its probably called that because of the crown shaped whole wheat dumplings swimming in it. Whatever the reason behind its name, what I love even more about this Chhattisgarhi, Bihari and UP speciality is how comforting it feels before you get started with a long busy day. Give this a good. It wont disappoint.
Is there anything more satisfying than having something deep fried, crisp and sweet in the mornings?! Probably not. But there is one thing that is a balm to me, and thats the Nepalese doughnut called Sel Roti. Its super light, super crisp, and mildly sweet and more than that, its so much fun to make and shape. The more talented Nepalese makers of Sel Roti might call my skill in forming the doughnut like rings, amateurish. But I tend to channel my inner Jackson Pollock as I drop the banana, rice, cardamom and butter dough into bubbling hot oil. It’s purrrfect. If you feel your inner Jackson Pollock is calling out to you at breakfast for something deep fried, crisp and sweet, give this one a go. They say Sel Rotis lasts forever, but these won’t and you’d kick yourself for not doubling the quantities I’m going to be telling you.
Avocados were never a part of my growing up years, but I don’t know why it tastes so so familiar. Is it just me or you guys also think it tastes like the creamy tender coconut (especially the parts near the skin)!? Same-same-but-different-ish? Okay, it’s just me. Whatever it is, I adore it. And whenever I find a good avocado or two, it’s usually guacamole for breakfast. All it needs is 5 ingredients and 5 minutes of utmost patience from me. If you have 5 minutes and 2 avocados, give this a stir.
There are two things I hate more than anything: one, egg white scrambled eggs or omelettes. It’s just so pointless, tasteless and rubbery without the yolks. Why would anyone steal that away from their omelette or scrambled eggs?!?? But this morning I had 4 eggs worth of egg whites in the refrigerator staring at me. They were leftovers from batch of lemon curd I had made the other day. That’s where the second thing I dislike comes into play; I hate wasting or throwing away good food. It makes me feel sick in the stomach. So in desperation, to save these 4 egg whites, and add some interest, favour and joy into them I tried something that was a complete delight. The Spicy Thai Egg White and Holy Basil Scrambled Eggs takes inspiration from the Thai Pad Kra-Pao Gai or stir fried chicken with holy basil (or tulsi). If you have egg whites lying around or a tulsi plant that needs pruning or if you just want to breakout of the monotony of regular everyday omelettes, scrambled eggs …