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Cornmeal is used to make a magnificent, hearty and super easy Indian breakfast.
On medium flame, in a deep saute pan or Dutch oven, heat the oil. Add the mustard seeds. Once mustard seeds temper and pop, add curry leaves, onion, ginger and serranos. Saute for 3 minutes or until ingredients are wilted and onions translucent.
Add in red pepper and saute for 1 additional minute; don’t allow pepper to wilt and brown.
In a measuring cup, measure in water, add salt and mix well. Pour into the cooked ingredients.
With heat on medium-high, allow water to boil (use lid to cover).
Lowering to medium heat, swiftly stir in the cornmeal to the water. Stir just until the cornmeal is mixed through. By now it would have absorbed much of the liquid.
With one final stir, take off heat, spoon butter on top and sprinkle with almonds. Cover and allow cornmeal to cook and soften in the steam.
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!