Polenta aka cornmeal is granules of corn available in grocery stores all around. The Polenta is cooked in many ways like it can be baked, grilled or fried. This recipe is prepared using boiled Polenta which is typically simmered in water with salt and ghee or butter. Polenta takes a little long time to cook and creamy texture.You could each boiled Polenta as is or It can be served many different ways. For this recipe we would prepare a sambar to serve with Polenta. Sambar is a south Indian soup which is prepared using mix of vegetables of your choice, toor daal and special sambar masala. In this recipe, I have also added green pigeon peas along with toor dal to get twist in sambar taste. There are varieties of sambar recipes available and you can use anyone if you like or you can use your own sambar recipe. Polenta used to be one of common meal item when I was young and my grand mother use to make it and serve with toor dal and spicy curry. In northern India is it referred as “Makki ka bath”. I literally love Polenta and every time I make it, it bring memories from childhood. Polenta with sambar was an awesome combination and very delicious, you could also try it with rasam. 
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Chicken Momo
Momo, is a famous dish in Nepal, Tibet and Eastern part of India however it’s slowly becoming a widespread fast food around the world. Momo, a dumpling which is steam cooked with variety of filling in it. Originally Momo was made with minced meat as filling however now there are varieties of filling which is used to make momo like mix veg, paneer, tofu or mixture of these ingredients. I have posted a veg momo recipe on my blog and this recipe is specifically for chicken based filling along with supplement ingredients. The momo dough is made using all purpose flour & fine semolina ( sooji) so generally it is white in color. I have also experimented a bit using spinach puree and it gave a beautiful green color and retaining the great taste of momo.
Tandoori Salmon Masala
Salmon is very tasty protein-rich fish and have less bones. Salman can be used for varieties of recipe mainly steak, fish kabab, grilled salmon salad or curry. I have already shared Tandoori salmon recipe. This recipe is prepared with grilled tandoori salmon which is cooked in onion tomato rich gravy and flavored with Indian spices. I have add beetroot to give red color to the recipe. Tandoori Salmon masala goes well with naan, roti, Paratha or rice.
Peas Masala
Peas masala is a very famous curry in Northern part of India. Usually, peas masala is made for chaats like aloo tikki chaat, papdi chaat, samosa chaat, ragda pattice or so on. This is a very simple recipe which is made using basic ingredients like dry green peas, onion, tomato, ginger-garlic and is flavored with spices. It tastes good when it is little spicy and tangy. Peas masala can also be used as curry and goes well with jeera rice or chapatti.
Achari Gobhi Dry
Gobhi(Cauliflower) is one of popular vegetable and there are various recipes which can be prepared using this. You can make the it either dry or gravy. Achari flavored Gobhi is a dry recipe which is tangy and flavorful. This is my childhood favorite dish which my mom used to prepare for our lunch boxes and would give us either with Poori or Paratha. This is a very easy recipe and you can add other vegetables too like potato or french beans. It tastes awesome and perfect for lunch boxes.
Green Chana Poori
Poori is a deep fried Indian bread which is famous all over India. There are many kind of pooris like a palak & beetroot poori, plain poori, bhatura, stuffed chana daal poori and so on. Delicious green chana poori is made using wheat flour, fresh green chana and palak(spinach) puree and deep fried in oil. Pooris are all time favorite of my kids and they love to eat as lunch in school so I make them very often. During the season when Green Chana is available I make pooris using it. You can find green chana in Indian store or use frozen green chana if not fresh one is not available. There are many recipes which can be prepared using fresh green chana like paratha, kabab, spiced daal, curry or so on. In this recipe I have added spinach to give a nice green color. You can skip spinach if you don’t like and make it only with chana. Green chana poori goes very well with any Indian curry, pickle or dry sabji.
Bisi Bele Bath
Bisi bele bath is one of most popular dish in Karnataka. The recipe is very similar to north Indian khichdi. In Kannada, bisi means hot, bele means daal and bath means rice hence the name. Rice and daal cooked along with veggie, spices, and jaggery makes this dish delicious. I am very fond of south Indian food and this is one of my favorite dish. The aroma of bisi bele bath masala, curry leaves, ghee and tamarind creates a craving for the food. You can use home made Bisi bele bath masala which gives an awesome freshness and taste to this dish but if not available, you could use store bought MTR Bisi bele bath masala powder. Bisi bele bath tastes best when served hot, topped with ghee along with papad and kara boondi.
Pomegranate Quinoa Dhokla
Dhokla is a savory steamed tangy, spicy and sweet Gujarati snack which is famous all over India. Dhokla is all time our favorite Snack. There are many dhokla recipe, like a, Khaman Dhokla, Rava Dhokla, Veg Sandwich Dhokla, Green Moong Daal Dhokla, Spinach Dhokla and so on.This dhokla recipe is little different with a slight twist to traditional one. Pomegranate Quinoa Dhokla prepared using Quinoa, fresh pomegranate juice with some spices which makes it more healthy with unique taste and beautiful color. Pomegranate juice gives a tangy-sweet taste to the dhokla. Delicious Dhokla can be served with meal or as an evening snack.