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Sia Krishna
2,365 followers -
Bon Vivant!
Bon Vivant!

2,365 followers
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Fire is His head, the sun and moon His eyes, space His ears, the Vedas His speech, the wind His breath, the universe His heart. From His feet the Earth has originated. Verily, He is the inner self of all beings.

He is Nirguna, one who is without form and its attributes.

He is Nirakaara, one who has no shape or form.

He is the Para-Brahma, supreme transcendental consciousness.

He is Shakti, as well as Shiva. He is everything male and female, light and dark, flesh and spirit. Perfectly balanced in one single moment lasting an eternity...

Maha Shivaraatri wishes to all who are celebrating the festival in honour of the Aadi Yogi!

Image copyright of http://monsoonspice.com
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Fire is His head, the sun and moon His eyes, space His ears, the Vedas His speech, the wind His breath, the universe His heart. From His feet the Earth has originated. Verily, He is the inner self of all beings.

He is Nirguna, one who is without form and its attributes.

He is Nirakaara, one who has no shape or form.

He is the Para-Brahma, supreme transcendental consciousness.

He is Shakti, as well as Shiva. He is everything male and female, light and dark, flesh and spirit. Perfectly balanced in one single moment lasting an eternity...

Maha Shivaraatri wishes to all who are celebrating the festival in honour of the Aadi Yogi!

Image copyright of http://monsoonspice.com
Photo

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{NEW #RECIPE POST} Kachchi Haldi aur Adrak ka Achar or Fresh Turmeric and Ginger Pickle – http://www.monsoonspice.com/2017/02/fresh-turmeric-and-ginger-pickle-recipe.html

There's something soul satisfying about working with fresh ingredients which takes you down the memory lane and warms your heart with nostalgia! Especially when it something that’s difficult to source when you are thousands of miles away from home, like this fresh turmeric roots. After making a unique winter dish of Rajasthani Raw Turmeric Curry (do check this recipe and cook some if you haven’t already), I decided to make another favourite recipe that takes me back home, to the carefree days which coloured my hands and heart with sunshine yellow hues... I am talking about a very simple and easy to make Raw Turmeric and Ginger Pickle.

Fresh Turmeric and Ginger Pickle is one of the easiest pickle recipe as it requires just 5 ingredients; raw turmeric, ginger, green chilli, lime juice and salt. Breaking the mould and a common misconception that turmeric is used only in the curries, this Fresh Turmeric and Ginger Pickle is something that will win many hearts. The Fresh Turmeric and Ginger Pickle takes around 3-4 days to mature and has good crunch texture. While my husband likes this pickle with simple rice and dal or with yogurt rice, I like to eat it with Parathas and a bowl of chilled curds. The simple Fresh Turmeric Pickle in lime juice and salt is what LD likes with sandwiches and wraps. It makes a wonderful salad dressing too. I am sure you will find your own favourite way of using this vibrant Fresh Turmeric and Ginger Pickle to suit your taste buds and to add zing to your life…

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Kachchi Haldi aur Adrak ka Achar or Fresh Turmeric and Ginger Pickle – http://www.monsoonspice.com/2017/02/fresh-turmeric-and-ginger-pickle-recipe.html

There's something soul satisfying about working with fresh ingredients which takes you down the memory lane and warms your heart with nostalgia! Especially when it something that’s difficult to source when you are thousands of miles away from home, like this fresh turmeric roots. After making a unique winter dish of Rajasthani Raw Turmeric Curry (do check this recipe and cook some if you haven’t already), I decided to make another favourite recipe that takes me back home, to the carefree days which coloured my hands and heart with sunshine yellow hues... I am talking about a very simple and easy to make Raw Turmeric and Ginger Pickle.

Fresh Turmeric and Ginger Pickle is one of the easiest pickle recipe as it requires just 5 ingredients; raw turmeric, ginger, green chilli, lime juice and salt. Breaking the mould and a common misconception that turmeric is used only in the curries, this Fresh Turmeric and Ginger Pickle is something that will win many hearts. The Fresh Turmeric and Ginger Pickle takes around 3-4 days to mature and has good crunch texture. While my husband likes this pickle with simple rice and dal or with yogurt rice, I like to eat it with Parathas and a bowl of chilled curds. The simple Fresh Turmeric Pickle in lime juice and salt is what LD likes with sandwiches and wraps. It makes a wonderful salad dressing too. I am sure you will find your own favourite way of using this vibrant Fresh Turmeric and Ginger Pickle to suit your taste buds and to add zing to your life…

Post has attachment
{NEW #RECIPE POST} 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…

Post has attachment
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…

Post has attachment
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…

Post has attachment
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…

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{New #Recipe Post} Lime and Fresh Green Peppercorns Pickle - http://www.monsoonspice.com/2017/01/lime-and-fresh-green-peppercorn-pickle.html

Some food traditions are worth saving and one such food tradition I am talking about today is all about homemade pickles. Truth to be told, there is no comparison between the much superior homemade pickle where best quality ingredients are used and carefully cooked to that of store bought pickle which is bulk produced in factories. Homemade pickle tastes different and oh so much better they bring the essence of the person who has made it. A pickle is a reflection of the person who has made it as it requires the knowledge, experience, expertise, best ingredients and patience. And trust me, no store bought, bulk produced, machine made pickle can compete with the taste of homemade pickle that dots on your dinner plate which enhances the taste of every morsel you take! Because in the end you are not just preserving the fruits or vegetables, but preserving memories, family recipes and the taste of home!

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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.
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