I seriously furiously read the recepie step by step twice with megnifying glass and thinking of lambasting you for committing such a huge culinary blunder.
How on earth could you make a desi salan without adding adrak lehsan(ginger garlic) ???
Khuda ki panah mera tu khoon khol utha
Wo tu shukar karo khuda ka ke tumhey yaad agaye and you mentioned it later in some post. Otherwise i would have given you Big ZERO marks and labled you disastour cook for life
Any now that i have calmed down a bit, i am going to critically analyse your cooking skills.
You fried onion for too long. negative marks
Here comes the differece between expertize and ordinary cooking. You must not fry them beyond Light/medium brown. ‘Ulra advanced step 1’ was a total brutality. Naked Black onion are torture for eyes.
It can spoil the taste dangerously.
Cleanliness and ease of prepration Full Marks :k:
Step by step procedure Full Marks :k:
ingredients Half marks
For forgeting important ingredients
5 . Orininality No Marks
It is pretty traditional dish.
Presentation Half Mark
It can be improved with better garnish.
Overall you get 5 1/2 (five and half ) points out of ten.
Since you are part of whole activity, i would give extra credit your glowing personality and your pinkish skin color and you nice smelling outfit and your chaandi jaisa rang. alll combined you get 8 1/2 points out of 10
How can you deduct marks for ginger and garlic??? so what if I didn’t mention it initially, baad mein tau kiya na! and no I don’t like golden brown onions when I have to add them back at the end, they have to be brown, tum loag ho hee racists sab ke sab, skin colour tau skin colour piyaaz ghareeb ko bhi nahi chortay. Seriously when you guys fry onions for recipes that require them to be removed after frying and crushed later do u use golden onions? or the ones u add over haleem or those golden too? khair jo bhi mujhay tau aisay hee achay lagtay hein, BROWN.
and so what if its a traditional dish though I think you meant ‘aam’ type of dish. As you may have read many of my fellow guppans are at a loss on how to make chicken ka saalan so it was helpful to them ab kal ko mein halway ki recipe lagaaon tau you are going to deduct marks for that cos its nothing gourmet? budzouq aadmi na ho tau.
Half marks deye tu hain ingredients ke since you gave the step by step instructions and there was no mention garlic ginger… it can seriously undermine the integrity of the recipe, for these lovely but inexperienced girls
Regarding onions… Missy you got to admit ke wo dark brown ho gaye which is a big no no This is against very basics of cooking that you cant overcook masala or else it will taste bad.
Yes. Golden brown hi hotey hain. Dark brown ka taste kharab hota hai. The beauty of haleem hidden in the quantity of different type of garnish it is served with. There is one famous Kozee haleem, lakshami chok. They serve around haleem with around dozen add one. and it enhances the taste beyond imagination it inclusdes
Golden brown fried dry onion
Fresh Mint
lemon
Fresh sliced Ginger
Fresh green chilli
Salt
Garam Masala
Coriandor
And you eat with fresh garma garam roghani naan. heavenly
ab kal ko mein halway ki recipe lagaaon tau you are going to deduct marks for that cos its nothing gourmet? budzouq aadmi na ho tau.
since you gave the step by step instructions and there was no mention garlic ginger… it can seriously undermine the integrity of the recipe, for these lovely but inexperienced girls 
This is against very basics of cooking that you cant overcook masala or else it will taste bad.
it inclusdes
…looks like tiles underneath:
femme gee yahan bhut jal kukray hain…next time inhi sab ka salan bana degeya ga 