Rajasthani Haldi Ki Subji/Fresh Turmeric Curry - http://www.monsoonspice.com/2017/02/rajasthani-haldi-ki-subji-recipe-fresh.html

Turmeric has always found its way into our dinner plates every single day. There isn’t a savoury dish in our home that goes untouched without a sprinkle of this gold dust. I grew up hearing about the healing properties of turmeric since I was a toddler. The trust we have on this golden hued spice was not born a year or couple of years ago, but since over 4,500 years ago which is now backed with scientific researches making turmeric one of the most admired super foods of the century.

Super food or not, turmeric is one irreplaceable ingredient in my pantry that’s used in cooking as a spice for brilliant colour and of course for its medicinal properties. When I got a bag of fresh turmeric roots from store, I made a batch of pickle and Tambli, a Mangalorean yogurt and coconut based curry. The rest of the fresh turmeric roots went into this Rajasthani Haldi ki Subji where fresh turmeric and green peas are cooked in a spicy, creamy tomato and yogurt gravy. The sharp flavour of fresh turmeric roots really comes through in this creamy yogurt based curry and goes well with any Indian flat breads or with rice. Head over to the blog and make this delicious curry this winter…

Beetroot Halwa - http://www.monsoonspice.com/2016/12/beetroot-halwa-recipe-how-to-make.html

Beetroot Halwa is not as popular as Carrot Halwa. Unlike Carrot Halwa where the flavour of raw carrot is completely hidden within the layers of ghee, evaporated milk and cardamoms, the flavour of beetroot, although subtle after cooking, still retained. What makes it one of my favourite recipe is how beautiful it is to look at and how delicious it tastes with layered flavours of beetroots, evaporated milk, ghee and cardamoms harmoniously combined together. The vibrant fuchsia coloured halwa with glossy texture and studded with almond slivers can brighten even the dullest day when served.

Vegan Gobi Musallam - A Mughlai dish of whole roasted cauliflower served with rich and creamy makhani gravy

http://www.monsoonspice.com/2016/12/vegan-gobi-musallam-recipe-whole.html

When I think of lavish, one of a kind center piece for (vegetarian/vegan) dinner parties, the first dish that comes to my mind is Gobi Musallam. Some dishes are not found in many restaurants and this Gobi Musallam is one such dish where whole roasted cauliflower in a rich and creamy makhani gravy. This stunning dish is truly inspiring and impressive where a humble cauliflower is elevated to gourmet standard. This is one dish that always grabs attention from my guests whenever I cooked for them and it has never let me down when it comes to its flavour. It’s an impressive dish to look at and also in taste with delicately balanced combination of assorted whole spices which lends amazing flavour. I am mighty excited to share this recipe that is sure to win hearts of even pickiest eaters.

Toor Dal Kichidi ~ Mildly spiced split pigeon peas or tuvar/toor dal and mixed vegetable rice porridge, traditional dish from Gujarat

http://www.monsoonspice.com/2013/04/toor-dal-kichidi-recipe-how-to-make.html

The flavours in this Toor Dal Kichidi is mild with just enough heat from chillies and ginger which will not burn your little one’s mouth. Feel free to add more green chillies if you prefer spicy food. The aroma of whole spices comes through with every spoonful of this divine food making your body warm with the comfort it provides.

Kichidi is what I usually cook when we are on vacation and your body craves from some home food after eating out for most part of the break. I usually carry my trusted pressure cooker and cooking Toor Dal Kichidi is a simple task with it. I throw in all the ingredients and pour in water and let the pressure cooker do most of the work while I relax with a book and glass of chilled wine. When it is ready to serve, I make sure that I serve it with one of Kichidi’s best friend accompanying it. That is papad, ghee, yogurt or pickle as the saying goes ~ Kichidi ke chaar yaar – papad, ghee, dahi aur achaar! :)

Mangalore Buns ~ Mildly sweet deep fried whole wheat banana poori from Udupi-Mangalore

http://www.monsoonspice.com/2013/04/mangalore-buns-recipe-deep-fried-banana.html

Golden brown and perfectly puffed up sweet Mangalore Buns with a chewy and spongy texture and sweet flavour is something that is loved by people of all ages. Little sprinkling of cumin seeds and sometimes a generous spoonful of crushed black pepper seeds gave a nice twist to these sweet tasting buns. This is one of the kind recipes that you won’t find in any restaurants outside Udupi-Mangalore districts and don’t miss the chance of sampling of the delights of my native place if by any chance you get to taste them in small Udupi hotels.

But why wait until you plan your trip to Udupi-Mangalore? Mangalore Buns are not only simple and easy to make at home, but also the ingredients used in this recipe can be easily sourced in any part of the world. The hot beautifully puffed golden brown Mangalore Buns are treat on its own! You don’t even need any side dish to enjoy them and hence they were the best things to pack for any picnic lunch or long train travels. Traditionally they are served with just a piping hot Filter Kaapi (Filter Coffee), but I like mine dunked in hot and sweet Maggi Tomato Ketchup. You can also serve it with any spicy coconut chutney or even a spicy Indian curry if you want to make a meal out of it. 

Potato and Peas Kurma ~ Potato and green peas cooked in creamy and mildly spiced coconut gravy

http://www.monsoonspice.com/2013/04/potato-and-peas-kurma-recipe-how-to.html

Today I am sharing my Amma’s signature recipe of Potato and Peas Kurma which is very close to my heart! For a very long time I kept this treasured family recipe locked in my heart and at last have decided to share it with you all! There are many variations of this Potato and Peas Curry as every region and every home has their own signature recipes made using different ingredients, spice combinations and cooking techniques. But for me my Amma’s Potato and Peas Kurma will remain the very best Kurma dish. From the use of selected aromatic spices to the unique cooking technique, this Potato and Peas Kurma has won many hearts over the years by everyone who had a chance to taste. 

Aloo-Kala Chana Chaat ~ Warm black chickpeas and potato salad with spiced tamarind dressing

http://www.monsoonspice.com/2013/04/aloo-kala-chana-chaat-recipe-warm.html

Quick and simple Aloo-Kala Chana Chaat or Warm Black Chickpeas and Potato Salad with spiced tamarind dressing, perfect for the kind of weather which we are having these days with spells of sunshine in between drizzles or gale of wind! It is neither too warm nor too cold kind of weather and all I wanted to eat on a days when DH is out of town is this bowl of Aloo-Kala Chana Chaat.

Surprisingly my little boy loves this Black Chickpeas and Potato Salad as much as I do and on days when I am not very eager to cook something elaborate, this comes to my rescue. I make it less spicy for his delicate palate, but slowly he is started to like and enjoy complex flavoured Indian food and I am thrilled about the variety of food I can cook for him. While my little boy eats a bowl of Aloo-Kala Chana Chaat with Chapatti and Dal, I polish off rather a large bowl of this goodness with a bowl of chilled yogurt or tall glass of spiced buttermilk. 

Creamy Tofu and Pepper Curry ~ Vegan curry of capsicums/bell peppers cooked in a mildly spiced creamy tofu and tomato gravy

http://www.monsoonspice.com/2013/05/creamy-tofu-and-pepper-curry-recipe.html

This recipe of Creamy Tofu and Pepper Curry was conjured up in last minutes when I opened the pack of Tofu to make a vegan substitute for Kadai Paneer or Karahi Paneer for friends who were coming over for dinner. The crumbling almost jelly like tofu wobbled on a plate when I opened the pack and that is when I realised that the DH of mine has brought home silken tofu instead of firm tofu!!! The grey ‘cooking’ cells that I am fortunate to have inherited from my mother, I had plan B in place with a minute to save my day! I ground the silken tofu to smooth puree and made it a base for the curry. To my great delight, this turned out to be one of most delicious curries! The gravy was rich and utterly creamy just like any rich cream based gravy sans high calorie or fat. Our friends were surprised to know that the base for the curry was indeed tofu. This Vegan Creamy Tofu and Pepper Curry is sure to change opinions of those who do not favour tofu and they will definitely ask for second helping! :)

Creamy Tofu and Pepper Curry ~ Vegan curry of capsicums/bell peppers cooked in a mildly spiced creamy tofu and tomato gravy

http://www.monsoonspice.com/2013/05/creamy-tofu-and-pepper-curry-recipe.html

This recipe of Creamy Tofu and Pepper Curry was conjured up in last minutes when I opened the pack of Tofu to make a vegan substitute for Kadai Paneer or Karahi Paneer for friends who were coming over for dinner. The crumbling almost jelly like tofu wobbled on a plate when I opened the pack and that is when I realised that the DH of mine has brought home silken tofu instead of firm tofu!!! The grey ‘cooking’ cells that I am fortunate to have inherited from my mother, I had plan B in place with a minute to save my day! I ground the silken tofu to smooth puree and made it a base for the curry. To my great delight, this turned out to be one of most delicious curries! The gravy was rich and utterly creamy just like any rich cream based gravy sans high calorie or fat. Our friends were surprised to know that the base for the curry was indeed tofu. This Vegan Creamy Tofu and Pepper Curry is sure to change opinions of those who do not favour tofu and they will definitely ask for second helping! :)