As you hear the sound Tandoori, it gives you a spicy, tangy and mouthwatering sensation. There are varieties of non-veg based Tandoori recipes however Tandoori Gobhi is vegetarian recipe and is an excellent starter or snacks item. This recipe is prepared using cauliflower florets marinated in hung curd, tandoori masala and other spices and grilled in oven. If cooked in clay based oven, it would have an amazing aroma and smoky flavor. You can also cook it in gas based oven or on griddle. Serve this dish to your guests with mint chutney & mocktails in parties and have fun. Also see my other Tandoori recipes like Tandoori Salmon, Tandoori tangdi 65 and Tandoori Chicken.
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Rolled Besan Curry
In India there are variety of food which are very local to certain areas. Rolled besan curry is one of them and mainly prepared in northern part of UP and Bihar. My mother used to make this recipe often when she used to run out of vegetables and I loved it every time. You can make this recipe without much preparation when you don’t feel like making vegetable curry. The recipe is prepared by rolling besan batter on tava and simmer into a spicy tomato based gravy. I have earlier shared a different variation of besan curry named as Besan ki Sabji. If you don’t want to make roll based, you can prepare Besan ki sabji instead. The rolled besan curry goes very well with Partha, phulka and rice.
Makki Ki Roti & Sarson Ka Saag
Makki (corn flour) ki roti and Sarson (mustard) ka saag is one of the very famous Punjabi dish which is also very much liked by people in Northern part of India. Makki flour has very less amount of gluten hence it’s little difficult to make the roti (bread) out of it. Adding little bit of wheat flour makes it easier to make the roti. Kneading the flour is one of the important step while making this roti. Traditionally, the roti is made using palm of both hands by thumping both side to expand however that requires some practice, so I have used butter paper to make this roti and spread it using fingers. Generally this roti is much thicker than actual wheat flour roti and cooked in clay oven however I have cooked it on Tava top. Sarson leaves are generally available during winter season hence the dish is mainly prepared during winter. Sarson ka saag is made using mustard leave, spinach and bathua leaves. You can also add chana leaves as it gives a great taste to it. I have added little sweet corn to the saag as it reduces the bitterness of the mustard leave and gives creamy taste. Adding roasted gram flour gives thickness to the saag. The saag can be also served with normal roti or paratha. When I was kid, my Mom used to make it using roasted corn flour at home and serve with saag and ghee. I really miss those days very much. 
Sambar Polenta (Cornmeal)
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. 
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.
Avocado Dip
Avocado is a healthy stone fruit which has creamy texture. Avocado dip is super easy and tasty recipe. We need semi riped avocado for this recipe. The lemon juice and coriander leaves gives a refreshing taste to the dip and adding sour cream gives richness to the dip. If you don’t want to use sour cream, you can use same quantity of yogurt. The dip goes very well for sandwich spread as well as dip for pita chips as an appetizer. This dip is great for summer outside gatherings.
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.
Aam ( Mango) Jaljeera
Aam (Mango) is king of fruit. This is a seasonal fruit which is available during summer. This beat the heat tangy cool drink protect us from heat waves. Using raw mango one can be prepare many kind of items like spicy pickle, sweet mango pickle, jam, mango drink or so on. This recipe is prepared using mainly raw mango and honey which is flavored with assortment of spices. In northern part of India during summer there are many hawkers who sell this drink on streets. People also prepare this in their home and my mom used to make it and serve all of us to protect from heat waves. She generally used to roast the raw mango on charcoal which gives a unique smoky flavor. If charcoal is available you can use that otherwise you can roast it on stove as I have done for this recipe. You could also use the boiled raw mango to prepare this recipe so instead of roasting, just boil the mangoes. 