Three-Bean Multi-pepper Chili con Carne

For your next Super Bowl Party, or to soothe the Winter blues, here is my chili recipe, packed with nutrition and flavor,  that I wrote for Now It's Dark Magazine

http://nidmag.com/win-the-chili-cookoff

South Indian Carrot Sautee’ (Poriyal)

This flavorful South Indian dish that I learned from my mother-in-law is a simple use of carrots that I often resort to whenever I need to prepare a side or snack without too much thought.

Given that I have been cooking Tamil inspired dishes for years, my pantry is always stocked up with South Indian staple ingredients, including urad dahl, black mustard seeds, cumin seeds, asafoetidia, curry leaves, and green chilies.

You can find my recipe in this article I wrote for Now It's Dark Magazine. Whether you are one who likes to indulge a little, or a health nut,  you will enjoy and benefit from this tasty carrot poriyal. 

http://nowitsdark.net/2014/10/carrotsyourhangoverandyou/