Vegetarian

Festive Bengali breakfast:

• Hinger kochuri -- puris stuffed with asafoetida-seasoned biuli daal.
• Daalpuri -- puris stuffed with flavoured chholar daal.
• Koraishutir kochuri -- kochuri/puri with a lightly-flavoured green pea filling.
• Aloo paratha -- parathas stuffed with seasoned potatoes.
• Sattu paratha and tikka -- parathas with a sattu/chhatu filling, seasoned with pickle-oil, chopped onions, green chilies, and lime juice.

Light lunch, finger-food and in-betweeners:

• Summer fruits I -- ripe golden papaya, sliced and frozen.
• Summer fruits II --watermelons: sliced, freshly-squeezed in a glass, and frozen in a bowl for dessert.
• Indian toast -- not like French toast! 
• Dahi vada -- little steamed or fried buns made of ground daal, soaked in a tangy-sweet yogurt sauce. 
• Goan fried potatoes -- potato roundels coated in a tangy-spicy marinade and semolina, and toasted.
• Grated cheese in extra-virgin olive oil -- an excellent dip for bread, especially cheese-on-toast.
• Cheese toast -- Just the cheese toast.
• Cheese pakora -- grated cheese in a seasoned flour and milk batter and fried in little dollops.
• French fries.
• Nimki -- flavoured flour, deep fried as little hexagons.
• Jhaalmuri II (made in Calcutta) -- muri, chopped vegetables, chanachur, lime juice.
• Jhaalmuri I (made in Boston) -- wheat puffs, chopped vegetables, lime juice, salt.
• Daal er bora -- crunchy puffs made with lentil-paste batter.
• Vegetable chop -- seasoned vegetables mashed, shaped, and deep-fried or baked.
• Leftover samosa -- leftover vegetables put into a pastry and fried/baked.
• Vegetable momos -- Tibetan dumplings with a vegetable filling, steamed (and fried, if you like).
• Vegetarian pizza -- tomatoes, fried sweet onions, cheese, and cilantro for kicks. 
• Cheese-baked winter vegetables -- a variant of shepherd's pie, with a piquant cheese sauce.

Soups and salads:

• Easy salad recipes -- I disapprove of salads. But if you must have it...
• Tangy Green Sprout Salad -- sprouted gram/lentils in a yummy tangy dressing.
• Versatile bean soup -- a lightly-spiced red kidney-bean soup, that can be with or without meat, thick or thin, hot or mild, depending on what you're in the mood for.
• Daal makhni -- daal transformed into a thick, savoury, butter-flavoured soup. Red kidney-beans and chholar daal.
• Mushur daal I -- lightly-flavoured thin red-lentil soup.
• Mushur daal II --  mushur/masoor daal cooked with tomato and onions, bursting with flavour.

Rice and noodles:

• Pea polau -- pulau made with fresh, sweet peas and basmati rice.
• Khichuri (the original khedgree) -- a far cry from the terrible English kedgree, this is a one-pot dish of rice, toasted daal and vegetables, flavoured spices sautéed in ghee, and tomatoes for the tangy undercurrent.
• Thukpa (Tibetan noodle-soup) --
• Green noodles -- lots of green in a thick broth, with noodles in.
• Onion soup with noodle.
• Chowmein, Indian-Chinese style -- 'nuff said.
• Towards a healthier Ramen --I don't recommend this. But if you must eat instant noodles, eat it like this.

Curries:

• Bengali comfort food.
• Kopir dNatar chochhori -- cauliflower stalks in a light stir-fry.
• Aloo matar paneer -- fresh cottage cheese, potatoes and green peas in a light red tomato gravy. Vegetables, colour, protein and warmth -- just what the doctor ordered for winter.
• Roasted cauliflower -- whole cauliflower or large florets roasted in a thick, spicy yougurt base.
• Aloor chochhori -- tomato-flavoured potato stir-fr.
• Shada torkari -- potato curry cooked completely without spices, in oil tempered with cumin.
• Aloo-matar (spicy peas and potato stew) -- diced potatoes, cottage cheeseand peas in a tomato-flavoured, lightly-spiced gravy. Perfect winter soup or curry.
• Aloo posto (potatoes in poppy-seed paste) -- potatoes cooked in poppy-seed paste.
• Begoon-powra (fire-roasted brinjals) -- fire-roasted brinjals (aubergines/egg plants), seasoned with onions, green chilies, salt, touch of sugar, and mustard oil.
• Palonger torkari (spinach with mixed vegetable) -- chopped spinach with mixed vegetables.
• Mochar ghonto (curried banana flower) -- Banan-flower with potatoes, optional flavouring of coconut.

Condiments and extras:

• Mint chutney -- chutney made with mint leaves, coriander leaves, tamarind and green chilies.
• Sweet tamarind pickle -- tamarind cooked in jaggery over slow heat, flavoured with ground spices for that extra kick.
• Tangy-sweet Yogurt -- flavoured thick yogurt in a cup. Or a tall glass, if you like.
• Hot chocolate -- the eternal winter favourite.