Bajra/Millet flour-Spring Onion Paratha, Mete'r Jhal(Goat Liver Spicy Preparation), Aloo Phulkopi Koraishutir Torkari( Aloo/Gobhi/Matar Ki Sabzi) and Boondi Raita

Last week we were relishing this South Indian Platter. Now it’s time to head towards northern part of India.
This is a mixed platter – aloo gobhi ki sabzi  or aloo phulkopr torkari in Bengali, and Met'er jhal or Spicy goat liver preparation accompanied by bajra da paratha- Millet Flour paratha with green spring onions and last but not the least is boondi raita.A complete satisfying meal in itself.
So let’s hop on to this delectable platter.




Aloo- gobhi ki sabzi - Aloo phulkopir Torkari – one quintessential Bengali preparation with cauliflower. This is the niramish way of preparing the phulkopir torkari with ginger and cumin tempering.

Aloo- Gobhi matar Ki sabzi- Aloo Phulkopi koraishuti'r torkari - Potato /cauliflowers stir/fry

Recipe requirements (serves3-4)
 Half portion cauliflower head
 2 medium size potatoes
1 cup of fresh green peas
1 inch ginger root
Seasonings
1 tsp of turmeric powder
2 tsp of hot red pepper powder
4 tsp of dhania/coriander powder
1 tsp of cumin powder
 ½ tsp of cumin seeds
2-3 bay leaves
1 large juicy tomato
Salt as per taste
3-4 tbs of cooking oil
Method
Take out the green peas from fresh pods.This time my daughter also helped me, de-shelling green peas.

Take out small cauliflower florets from the dense middle part with the help of your hand. Wash them in water and make them dry with the help of kitchen towel, otherwise small florets will splutter oil while frying.
Now chop potatoes in cubes- in Bengali we call it chop like”dumo-dumo”.
Grate the ginger with the help of mandolin/kadokus.
Heat up a saucepan, add cooking oil, and temper it with cumin seeds and bay leaf. Add in grated ginger.
Now add in potato and cauliflower florets. Keep on frying them for 4-5 mints at med- high flame.
Now add in all the dry moshla- turmeric powder, red pepper powder, coriander-cumin powder and salt.
Sprinkle little bit of water so that the moshla/dry masala don’t get burnt.
Add in finely chopped tomato.Add in fresh green peas. Put the flame to medium and keep on frying the masala.
Soon you will see vegetables’ releasing water and the masala/moshla is evenly coated all over the chopped vegetable.
Cover the saucepan and put the flame to low-med. Keep on cooking further 6-7 mints or till the potatoes and cauliflower is cooked but hasn’t turn soggy.
At the time of taking it off, sprinkle freshly churned garam masala ( please find recipe below ) and ghee and sprinkle little bit of sugar.

Mete’r Jhal (Goat liver stir/fry- a spicy preparation)
Recipe requirements (serves- 3-4 people) another recipe- Mutton Liver Preparation
About 250 Gms of goat liver
2 medium size white onions
3 fat clove of garlic
2 tsp of grated ginger
1 medium size tomato
Seasoning
½ tsp of turmeric powder
1 tsp of red pepper powder
3-4 green chilies
2 tsp of coriander powder
Fresh garam masala
Salt as per taste
3-4 tbs of cooking oil
Method
Wash the goat liver well in water. Drain the water as much you can from the liver pieces.
Now heat up a saucepan, add cooking oil, and temper it with cumin seeds.
Add in chopped garlic, grated ginger and onions. Keep the frying for 4 mints or till the rawness is gone.
Add in the liver pieces. Add in all dry masala powder- turmeric powder, red pepper powder, coriander powder and salt. Sprinkle little bit of water.
Prepare the garam masala- dry roast – 2 cardamoms, 3 cloves, half inch cinnamon and 1 large black cardamom over iron skillet, when they start becoming slightly brown. Take them off from the flame and with the help of the roller, crush them coarsely. Reserve this to add at the end.
Now add in chopped tomato. Cover the pan and cook the liver with all the masala for about 8-10 mints roughly.No need o add water, as the juice will come out from tomato and onions.
Now add in freshly prepared garam masala.Cover the pan and let the liver absorb the flavor.

Bajra/Millet flour and spring onion paratha
Recipe requirements
2 cups of whole wheat flour/atta
1 large cup of bajra/millet flour
½ tsp of salt
2 tbs of buttermilk (not mandatory)
2 tsp of kitchen king masala
Pinch of hing ( asfoetida)
½ tsp of red pepper powder
2 cups of chopped spring onions
Method
Mix in all the dry ingredients- bajra flour, whole wheat flour, red pepper powder, salt, kitchen king masala, hing.Make a well in the centre, add in buttermilk or use plain water as per requirements.
Knead well all the above into dough. Now divide the dough into small portions.
Generously put/sprinkle flour on the working area, now start rolling the small portions into small disc to large disc shape, in between sprinkling generous amount of flour.Bajra dough tends to become soft easily , so it's essential to sprinkle generous amount of flour while rolling the dough.
Put the iron skillet to heat, now place the rolled disc over the iron skillet, and toast them well both the sides.
Smear 1 tsp of cooking oil and little bit more on both the sides. Keep on pressing with spatula to cook the paratha evenly.
Serve along with aloo-gobhi sabzi and liver spicy stir/fry.

Boondi Raita
Recipe requirements
1 cup of ready-made boondi
2 cups of Greek yogurt
½ cup of water (just to dilute the thick yogurt)
1 tsp of cumin powder
½ tsp of red pepper powder
½ tsp of salt
chopped coriander leaves (optional)
Method
Mix the entire above very well and keep refridgerated. Serve chilled along with the North-Indian platter.

Sending above picture to Susan's,  Black and White Wednesday , guest hosted at Divine Food and Art.

And to  Cooking With Whole Grains, guest hosted here on Spice and Curry, initiated by Priya's Versatile Recipes.

Sending this across to Jagruti's Know Your Flour Series- Millet, guest hosted by Torview.

and to Cooking With Seeds( CWS) an event by Priya's Versatile Recipe ,this month theme is-  Rye-Millet and guest hosted at Briciole.

Happy Cooking Friends