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Tandoori Gobi with homemade Tandoori Masala spice blend ~ http://www.monsoonspice.com/2017/07/tandoori-gobi-recipe-with-homade.html

As old fashioned as the tandoori cooking technique may look, the fact is that tandoori dishes deliver a deliciously smokey piece of meat or vegetable that is chargrilled to perfection and is tender and juicy. The end results are dishes packed with complex flavours you just can’t duplicate at home.

But it is still possible to create a smokey flavour by using a special blend of spice mix and cooking in an oven at maximum heat that your oven can and finally broiling or grilling it for couple of minutes to get that char-grilled aroma. Like how I made this Tandoori Gobi by baking a whole head of cauliflower marinated in homemade Tandoori Masala. This Tandoori Gobi is one of the simple and offhand cooking I have ever done and with little preparation of making your own fresh batch of fragrant, no preservative, homemade Tandoori Masala spice blend in advance, it just takes about 5 minutes of your active time to put everything together. Prepare the cauliflower, marinade it, let it rest in refrigerator and pop it in the oven to do its magic! That’s it! It is really, really that simple and the end result is beautifully spiced, whole head of roasted cauliflower that is crisp on the surface and moist and juicy within with smokey flavour and char-grilled to perfection which will delight and impress your taste buds!


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Aam ka Panna (Sweet and sour Indian raw mango cooler) - http://www.monsoonspice.com/2017/06/aam-panna-recipe-indian-raw-mango-cooler.html

Aam ka Panna is a very popular raw mango recipe from the northern India. It is a refreshing raw mango cooler flavoured with spices and good helping of fresh mint. It is this Aam ka Panna, with its sweet tangy flavour makes it extremely rejuvenating and its health benefits make it a go to drink and a must try recipes for the summers. Aam Panna is consumed in the sweltering summer days as it acts as a coolant, rehydrates body and provides the essential electrolytes lost during the hot weather. A glass of this drink in a summer afternoon can combat fatigue and energize a person. I beg you to give this recipe a try before we bid adieu to the mango season. If there is one drink you want to try this summer, then let this Aam Panna be the one. Trust me, you will not regret spending few mins of your time and energy to make this absolutely refreshing drink.
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Raw Mango and Bottle Gourd Dal or Khatta Meetha Lauki-Aam Dal ~ http://www.monsoonspice.com/2017/06/raw-mango-and-bottle-gourd-dal-recipe.html

To celebrate the mango season, I made this simple and yet delicious dal. Making dal or Indian lentil soup with raw mangoes is no new concept as it is one of the most loved and celebrated dals during summers when mother nature blesses us with her bounty. Since I had lauki or bottle gourd, and also the fact that I love using them in dal, I added them along with raw mango and the result is creamy, summery Raw Mango and Bottle Gourd Dal or Khatta Meetha Lauki-Aam Dal. The recipe is simple, ingredients not too many and the flavours are amazing. Perfect dish to make this summer and serve it with a bowl of steaming rice topped with some pure desi ghee or just with some puffed rotis smeared with ghee or butter. Oh, a spoonful of pickle or papad takes this dish to another level. I, personally, love to eat it on its own as a bowl of hearty soup.
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Blueberry Yogurt Ice Lolly - http://www.monsoonspice.com/2017/05/blueberry-yogurt-ice-lolly-recipe-how.html

Make these delicious frozen yogurt ice lollies loaded with berry goodness this summer. It's low fat, has no added sugar, healthy and super creamy delight! It just needs 5 ingredients, a blender and after 6 hours in freezer, you have this delicious and healthy treat to enjoy!

P.S: There is a video tutorial as well :)
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Lauki Aloo Matar Curry (A simple and easy vegan bottle gourd curry with potato and peas cooked in a sweet and tangy tomato gravy) - http://www.monsoonspice.com/2017/05/lauki-aloo-matar-curry-recipe-simple.html

The recipe for this Lauki Aloo Matar is pretty simple and straight-forward. I love to cook it with just handful of spices easily found in most Indian pantry, like the coriander powder, cumin powder, turmeric powder, chilli powder and the quintessential garam masala (not curry powder) which add bags of flavours. I am also not too fond of over complicated recipes, and hence stick to simple tomato based gravies which gives natural sweetness to the finished dish with a hint of tangy flavour. The addition of fresh ginger and garlic paste and good handful of coriander leaves elevates this curry to new heights. While the potatoes lend the creaminess to the gravy, the green peas add vibrancy to what otherwise a plain looking curry. And the main ingredient humble bottle gourd simply absorbs all the flavours, like a litmus paper, and transforms into a star of the dish. Do give this dish a try when you buy bottle gourd next time and see if you too fall in love with this humble dish.
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Falafel-Pita Sandwich and Middle Eastern inspired Buddha/Hippie Bowl - http://www.monsoonspice.com/2007/04/falafel-with-hummus-and-pita-bread.html

I am excited to share this old post updated with new photos and recipes. Falafel, a vegan chickpea fritters flavoured with fresh herbs and spices from Middle Eastern countries, are one of the most popular and loved street foods. Believed to have originated in Egypt, they are now the national dish of Israel. Food has the power to evoke memory, bring people together and to transport us to other places without travelling! Food has that magical power to bridge gaps, blur the borders that divides the countries and its people and above all, food often unites what geo-politics seeks to divide. Head to the blog (photo heavy post) for the recipe, photographs and of course, little peek into the history of falafels.

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Bhara Baingan (Pan roasted stuffed baby eggplants) ~ http://www.monsoonspice.com/2017/04/bhara-baingan-or-stuffed-baby-eggplant.html

I am a huge fan of eggplants and keeping my modesty aside, I make some mean eggplant curries which knocks off the feet of my guests whenever I serve them. Unfortunately, husband is allergic to eggplants and LD is not too fond of the texture of them. Which means the only person who must finish the entire pan of eggplant curries is me! How unfortunate (not) for me!!! As much as I love these little beauties, I find it difficult to spend an hour prepping and cooking them, only not to have a company to share the pleasure of devouring them. So, I end up buying some purple beauties only when I lose couple of night’s sleep! ;)

And then I made one of the simplest Bhara Baingan where baby eggplant is stuffed with ground mixture of roasted sesame seeds and desiccated coconut and flavoured with just a handful of spices before pan roasted for couple of minutes. That’s it really! Head to the blog for recipe and more photographs.
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Sprouted HuruLi Saaru and Usli (Spicy horse gram sprouts soup and stir fry) - http://www.monsoonspice.com/2017/03/sprouted-huruli-saaru-and-usli-recipe.html

HuruLi Saaru is a very rustic curry made using sprouted horse gram cooked in a spicy coconut gravy and tempered with spices and generous amount of garlic! Usli is a simple stir fry of cooked horse gram sprouts with handful of spices and garnished with freshly grated coconut. It is one of the most flavourful and satisfying dish which tastes amazing when served with rice, dollop of ghee and few papads may be! It is one of those dishes that makes you smile and brings tears to eyes! Recipes that nourished and nurtured my body and soul…
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Kadai Mushroom or Karahi Mushroom ~ http://www.monsoonspice.com/2017/03/kadai-mushroom-karahi-mushroom-recipe.html

Almost every cuisine of the world has not gone untouched by a sprinkle of spices. But none of them embraces the spices close to its bosom as Indian cuisine which unashamedly uses these flavourful spices to the brim! Everything from curries to chai, our food and drinks are packed with spices. Throughout the past, there has been great wars fought for these spices, some won and some lost, leaving path on the map marked with riches, blood and sacrifices. The spice routes were formed, lands were plundered and looted, innocent blood was shed, and a lot was lost in a quest for Indian spices which as the history says was so valuable that it was worth more than a gold in weight!

When it comes to Indian recipes, spices play a key role in enriching and enhancing the dish. Some recipes use as little as 2-3 spices and some call for a combination of more than two dozen spices harmoniously blended together to make a spectacular dish bursting with flavours ! Just like this recipe of Kadai Mushrooms or Karahi Mushrooms, a semi dry curry of mushrooms, cooked in a rich tomato paste flavoured with freshly roasted and ground whole spices. This is one of those Indian dishes that demonstrates how to perfectly balance the spices to complement one another, without overpowering flavour of just one spice, to bring out the meaty taste of mushrooms and peppery flavour of bell peppers.
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Lasooni Dal Palak (Garlic flavoured lentil and spinach soup) - http://www.monsoonspice.com/2017/03/lasooni-dal-palak-recipe-quick-and-easy.html

No well-balanced Indian meal is complete without the protein rich lentil dish or dal. Simple tadka dal features most during busy weekdays where a cooked dal is tempered with spices, but combining vegetables with lentils/beans can make any dish a powerhouse of nutrition. Like this bowl of Lassoni Dal Palak is going be one hearty and healthy bowl of goodness that will put a smile on everyone's face when you all sit down for a meal. This recipe of Lasooni Dal Palak or garlicy lentil soup with spinach is one of the best tasting dal recipes ever. The spices used are minimal, making it a nutrition and flavour packed comfort food and that for me is the next best thing to a mother’s hug!
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