SULTANI DAL

U NEED:

Toover dal: 1/2 cup
Masoor dal: 1/4 cup
Pan/Betel leaves: 1(medium size)
Red chillies: 2
Ginger julliene: 2 tsp
curd: 2 tablsp
Cream: 2 tablsp
Kitchen king powder: 1 tsp
Chilli powder: 1/2 tsp
Minced green chillies: 1 tsp
Salt to taste
Turmeric powder: 1/2 tsp
Coriander leaves: 2tsp
Ghee: 2 tablsp
Bay leaf: 1
Onion: 1/4 cup chopped fine

Method:
1. Wash both the dals together.Pressure cook with turmeric powder till well done.Mash the cooked dal well.Add the betel leaf and cover with a lid.Set aside.
2.Heat 1 tablsp ghee. When hot add broken red chillies ,bay leaf and sauté.Add minced green chillies and half of ginger julienne and continue sauté.
3.Add finely chopped onion and stir well.Add kitchen king masala and continue stirring,sprinkling a little water to prevent the masala from sticking to the kadai.
4.Mix the curd and cream together and beat lightly. Remove the lid from the dal.Remove the betel leaf.Churn the dal once again and add to the cooking onion.Stir.Add salt.Add 1/2 cup water and simmer.After 5 mins add the beaten curd cream mix and stir well.Simmer gently.
5.Now add finely chopped coriander leaves.Stir once.Transfer the dal to a serving bowl.
6. Heat ghee in another kadai.When hot add the red chilli powder and 1/2 tsp sugar.Off the gas.stir the ghee well and pour over the dal.Cover the dal with a lid.
7.Serve the dal garnished with the balance ginger julienne and serve with hot rotis or parathas.

BHAWAN LAUKI

U NEED:
Bottle gourd/Lauki: 1 medium size firm 
Onion: 1 medium minced fine
Green chillies: 3 minced fine
Grated paneer: 1 cup
Green peas crushed: 1/2 cup
Potato: boiled and peeled: 1/2 cup
Asefodita: 1/2 tsp
Ginger paste: 1 tsp
Turmeric powder: 1/4 tsp
Unsweetened khoa: 1/4 cup
Cardamom powder: 1/2 tsp
Cinnamon powder: 1/4 tsp
Salt to taste
Kitchen king masala: 1 tsp
Dhaniya-jeera powder: 1 tsp
Pepper powder: 1/2 tsp
Chat masala: 1/2 tsp
Ghee: 2 tabslp
Chilli powder: pinch
Oil: 1 tabslp

Method:
1. Wash the lauki.Cut about 1/2 top of the lauki .Cut a small slice of the bottom.You will have 1/2 the thicker bottom part of the vegetable.Using a spoon gently scoop out the seeds from inside the lauki making a clean hollowed cylinder.Partially cook in hot water till semi soft.Drain water and keep the lauki cylinder aside.Toss in a little salt and pinch red chilli powder. Chop the scooped seeds.Keep aside.

2. In a kadai heat oil.When hot add the asefodita. Sauté.Add minced green chillies and toss well.Add ginger paste and chopped onions.Fry well.Add turmeric,kitchen king masala, dhaniya-jeera powder,pepper powder and fry well.Add the lauki seeds. Now add the mashed potatoes,crushed peas and grated paneer. Continue stirring for 5 to 6 mins.Add salt.Now add the khoa,cinnamon and cardamom powder. After 5 mins of frying transfer the filling to a bowl and cool.
3.Take the lauki cylinder.Stuff it with the paneer-potato mixture well .
4. Heat ghee in a kadai. Gently lower the lauki and allow to cook on low heat.Turn once in a while to brown on all sides.The lauki should be cooked well with a light brown crisp skin.Ensure the filling does not come out.
The other method is keep the stuffed lauki on a baking tray. brush with some ghee .Cover with a foil and bake for 12 mins at 160 degrees..After 8 mins remove foil ,brush with some more ghee and bake till the outer skin in slightly crisper.
5,Cool.Cut into round shape, sprinkle some chat masala and serve this delicious vegetables with rotis or naans

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!!!!!

MINI EGG PIZZA

U NEED:
 Hard Boiled eggs: 3
Ready made mini pizzas: 8
Tomato puree: 1/2 cup
Onion minced: 1/4 cup
Tomato ketchup: 2 tsp
Dhaniya powder: 1 tsp
Chilli powder: 1 tsp
Dry oregano: 1/2 tsp
Salt pinch
Minced garlic: 1 tsp
Basil leaves: 1 tsp
Olive oil/Veg oil: 1 tablsp
Cheese slices: 4

Method:
1.Peel shell of the hard boiled eggs.Cut the eggs into three slices.Set aside.
2.Heat oil in a kadai. hot add the minced garlic and saute quickly.Add chopped onions.SauteAdd tomato puree,salt and 1/4 cup water.Simmer for few mins.
3. Now add the dhaniya powder,chilli powder and dry oregano.Add the tomato ketchup.Simmer well.Add 1 tsp olive oil and  minced basil.Cool the sauce.
4. Pre heat over at 160 degrees for 5 mins.Warm the mini pizzas.
5. Top each pizza with a little of the topping,spreading well.Put a slice of the egg.Drizzle with a little olive oil.If you like you can put a piece of capsicum. Cut the cheese slices into strips and put them crosswise on the pizza covering it well.
6.Bake in the oven for 10 mins or until the cheese melts.
7.Serve hot as accompaniment to hot soup.

Note: Extremely tasty and filling these bite sized pizzas are good for a light supper.
Bonn!!!!Appetite!!!!!!!!!!

SUBJ MASOOR

U need:

Masoor dal: 1 cup washed and soaked for 30 mins
Mixed vegetables: 3/4 cup chopped
onion : 1 medium chopped
Ginger julliene: 2 tsp
Curry leaves: 2 tsp minced
Red chillies: 2 broken to two
Turmeric powder: 1/2 tsp
Jeera: 1 tsp
Ghee: 2and 1/2 tablsp
Red chilli powder: 1 and 1/4 tsp
Dhaniya powder: 11/2 tsp
Crushed peanuts: 1tsp
Amchur: 1/2 tsp
Tomatoes: 1 chopped
Garam masala: 1 tsp
Coriander leaves: 2 tsp
Salt to taste
Sugar: 3/4th tsp

Method:
1.In the pressure cooker add the washed dal,vegetables, turmeric powder ,2 cups water and ginger  julliene and pressure cook till done.Cool .Open lid and simmer on gas.
In a kadai add 1 and 1/2 tablsp ghee. When hot,switch off gas  add jeera,broken red chillies,garam masala,amchur powder and saute. Switch on gas,add the chopped onions.Stir.Now add the tomatoes,1 tsp curry leaves and continue stirring till the paste is well cooked,sprinkling  a little water if needed.
Add salt and sugar to the simmering dal. Now add the tomato onion paste to the dal. Stir well.Continue simmering.
Add coriander leaves.In a small kadai heat the rest of the ghee. Add the red chilli powder, balance curry leaves stir well and add to the dal. Cover with a lid and switch off  the gas.
Just before serving add the crushed roasted peanuts.Serve hot with rotis,naans or mini pizza buns.
Bonn!!!!!Appetite