DIVSWORD

 Though iron was not the first metal used for cooking, English people introduced cast iron in 679 or 680 AD in the shape of a tea kettle. The term "pot" first appeared in 1180. Cast iron cauldrons and cooking pots were treasured in the kitchen for their durability and ability to keep heat evenly, thus improving the quality of cooked meals. Cast iron pots and pans remind people of ancient times or cooking over a campfire, but these traditional cooking vessels are still utilized today as they always have been. Cast iron is preferred because it is durable and long-lasting. Cast iron is the ideal cookware for extracting flavors from meals.

Idly is a fluffy, savory rice cake popular in Southern India and Sri Lanka and is considered the most pleasant and ethnic breakfast in South India. A staple dish that has been consumed by generations is idly. Rice and fermented, dehusked black lentils make up the dough, which is then steamed to create a cake that can be eaten for breakfast. They are low in calories and fat, high in fiber and minerals, probiotic, gluten-free, and a good source of calcium, potassium, iron, and vitamin A. Though it did not originate in India, idli is regarded as a classic South Indian meal. Have you ever wondered how a dish that doesn't originate in India may become the signature of South Indian cuisine? Idli Ancestry: Idly has the tale of two countries: according to renowned food scientist, nutritionist, and food historian K.T.Acharya of Karnataka, India, the current, well-known idli cuisine originated in Indonesia as "Kedli" or "Kedari" between the 7th and 12th centuries. Royal c...