HALEEM-VEGETARIAN (MY VERSION)

This is my tribute to the wonderful dish which is originally non-vegetarian. As I am a vegetarian I made this dish using vegetables instead of meat and it came out very well.

U NEED:
Mixed vegetables: 250 gms (red pumpkin,potatoes,cauliflower,green peas)
Rava: 1/2 cup
Chana dal: 1 and 1/2 tablsp
Toovar dal: 1 and 1/2 tablsp
Red masoor : 1and 1/2 tablsp
Moong dal: 1 tablsp
Ghee: 3 tablsp + 2 tablsp
Onion: 2 medium sliced
Green chillies: 4
Ginger-garlic paste: 2 tsp
Dhaniya jeera powder: 2 tsp
Garam masala: 1 tsp
Fresh mint leaves: 2 tablsp
Turmeric: 1 tsp
Chilli powder: 1/2 tsp
Coriander leaves: 2 tsp
Beaten curd: 1/2 cup
Salt to to taste.

Method:
1. Heat 1 tablsp ghee and roast sooji(rava) for 5 mins.
2. Clean and chop vegetables.Soak the dals together for 2 hours.
3. Pressure cook the dals,vegetables and the roasted suji for 3 whistles.Switch off the gas.
4. Heat 2 tabslp ghee. Slice peeled onions and mince green chillies.Add the green chillies to the ghee and sauté Add the sliced onions and sauté till the onions are golden brown. Open the cooker and add the fried onions and green chillies.Add the ginger garlic paste,turmeric powder and pressure cook for another 1 whistle.
5.Open the cooker.With a masher continue mashing the dals and vegetables till they are smooth.Add salt,chilli powder,dhaniya-jeera powder and finely diced mint leaves.Simmer. Add garam masala powder and beaten curd. If required mash the haleem once again.It has to be smooth and creamy.Add 2 talsp ghee.
6. Simmer for few mins.Garnish with finely minced coriander leaves,1/2tsp finely minced green chillies.
7.Serve hot .This Haleem can be eaten as it is or you can have it with rotis and nans.

Note: Instead of Sooji we can use broken wheat or dhalia too.
Bonn!!!!!!!Appetite!!!!!!!!!!

CAULIFLOWER MAKHANI

U NEED:
Cauliflower florets: cups
Onion: 2 medium
Cashewnuts: 2 tsp
Almonds: 1 tsp
Ginger: 2"piece
Garlic: 2 pods( optional)
Green chillies: 3
Ghee: 2 tablesp
Oil: 2 tablsp to fry the caulifllower
Bay leaf:2
Cinnamon:1 large stick
Cardamom:3 pods
Cloves: 2
Pepper powder: 1 tsp
Beaten curd:1/4 cup
Fresh cream: 2 taslp
Coriander leaves
Salt to taste.

Method: Makhani gravy:
1.In a kadai put  peeled and chopped onions.cashews,almonds,ginger minced and garlic pods and 1 green chillies and boil for 5 to 6 minswith 3/4 cup water.Cool and gring to a smooth paste.
Curry:
2. Mince the balance green chillies. Heat oil in the same kadai and fry the florets till light brown.Drain and keep aside.
3.In the same kadai add 2 tablsp ghee. Now put in the bay leaf,minced green chillies,cloves,cardamom and cinnamon stick.
3. Add the ground onion paste and continue stirring on medium heat sprinkling a little milk till the raw smell goes(6 mins). Add the fried cauliflower.Stir well.
4. Add salt ,pepper and continue frying.Add beaten curd and stir further.Add 1 and 1/4 cup water,salt and stir.Cover with a lid and cook till the cauliflower is cooked and the gravy thickens.Remove the bay leaf.
5.Add fresh cream,minced coriander leaves and give a gentle stir.Switch off the gas.
6.Garnish with a few almonds and serve hot with rotis.

Note; A royal dish ,with not much of spice this curry can be made with chicken too instead of cauliflower. With chicken it can be marinated with a little of the ground paste and pinch salt for 15 mins before added to the masala.
Bonn!!!!!!!Appetite.

BENGALI STYLE ALU CHAP

U need:
Potatoes: 4 medium sized,cleaned ,boiled,peeled
Ginger paste:2 tsp
Green chillies: 1 minced
Roasted peanuts: 2 tsp
Red chillies: 3
Cinnamon stick: 1 medium
Cardamom: 3
Cloves: 3
Jeera: 1 tsp
Salt to taste
Sugar; 1/2 tsp
Oil: 2 tabslsp
Oil to deep fry
Besan: 1/2 cup
Bread crumbs: as required
Cooking soda: 1/4 tsp
red chilli powder;1/2 tsp

Method:
1. Mash potatoes in a bowl ,ensure there are no lumps.
2.Dry roast jeera,red chillies,cinnamon,cardamom and cloves for few mins.Dry grind tp a powder ans keep aside.
2. Heat 2 tabslp oil in a kadai.Add the roasted peanuts. Saute.Add the ginger paste and minced chillies. .Saute for 2 to 3 mins.Add the mashed potatoes and stir well.Add salt and sugar.Mix.Add the dry powder,stirring for another 3 to 4 mins.Cool the mix.
3. In a bowl add the besan,chilli powder,pinch salt,1/4 tsp cooking soda and make a semi thick paste adding warm water.Beat well.
4.Heat oil in a kadai.Take a small roll of the potato .Pat to a small flat round shape.dab well in breadcrumbs,dip in the besan batter and deep fry in hot oil on medium flame till golden brown.
5.Sprinkle some chat masala and serve hot as tea time snack with ketchup or mustard sauce and a hot cup of masala chai.
Note: Popularly called as Jholkhabar these alu chaps  are super hit street food in Kolkatta.
Bonn!!!!Appetite!!!!!