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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! :)

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Beetroot and Beet Green Pulao ~ Vegan recipe for beetroot and beet greens pulao cooked with coconut milk and delicately flavoured with freshly ground homemade pulao masala powder

http://www.monsoonspice.com/2013/12/beetroot-and-beet-green-pulao-recipe.html

This Beetroot Pulao or Pulav or Pilaf is a simple one pot meal that I cook very often when I am in hurry or have run out of ideas for dinner menu! I make my own Pulao Masala Powder from scratch by roasting selected aromatic spices and then grinding them in my trusty old mixer grinder. There is nothing better than freshly ground most aromatic and flavourful Pulao Masala Powder. But if you are short of time or don’t have patience or ingredients to make your own, you can simply use the store brought Pulao Powder or Garam Masala.

Generous amount of beetroots and their greens flavoured with coconut milk and delicately spiced with freshly ground homemade Pulao Masala Powder is tastes so good that you have to try it yourself to see it. :) If you can’t get hold of beet greens, simply use spinach or fresh fenugreek leaves and it will taste equally good and nutritious. Do give this Beetroot and Beet Greens Pulao a try and see if you fall in love with this bright coloured and flavourful rice dish.

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Mango-Coconut Chitranna (A spin to South Indian tangy yellow rice of coconut and raw mango flavoured with generous tempering of peanuts and aromatic spices) - http://www.monsoonspice.com/2015/07/mango-coconut-chitranna-recipe-quick.html

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Mint and Coconut Rice ~ South Indian rice recipe of fresh coconut, mint and lime juice flavoured with generous tempering of crunchy cashew nuts, juicy raisins and aromatic spices - http://www.monsoonspice.com/2016/02/mint-and-coconut-rice-recipe-simple-and.html

I believe that good food has the power to inspire, bring back cherished memories, and create new memories to last lifetime. Everyone I speak to seems to have a favourite or, in some cases, a most hated dish with which they can recall particular moments of their lives. One of the most hated foods of my childhood is now one of my most favourite one as it reminds of the happy school days spent with my best friend. Not only has food made memories for me to cherish, but it has also changed the way I view comfort foods. For me, these simple and homely recipes are the ones which are embedded in my taste memory than the recipes and dishes of great restaurants! Each time I put a morsel of this Mint and Coconut Rice in my mouth, I find a part of myself at home.

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Hyderabadi Veg Dum Biryani - http://www.monsoonspice.com/2016/05/hyderabadi-vegetable-dum-biryani-recipe.html

The legends say that the sign of a good biryani is when you drop a spoonful of biryani on floor, the grains should not stick together and remain separate! Please note that this recipe has cleared that test with flying colours :)

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Mosaranna or Curd Rice - http://www.monsoonspice.com/2006/11/mosarannacurd-rice.html

Serving old wine in a new bottle! I mean old recipe post with new story and photographs. This dish screams summer on a plate, even if we are talking about non-existing British summer!
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