-Put chopped tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, yogurt, salt and one tablespoon oil in a pressure cooker and mix well.
- Add one cup water and close the cooker with the lid. Cook under pressure till four whistles.
-Put oil in a pan and add green cardamom powder, salt, flour and mix well. Crumble paneer and mix well.
-Take circular portions of the mixture (koftas) and deep fry it till golden.
-Open the lid of the cooker and blend the mixture with a hand blender.
-Put the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
-Arrange the deep friend koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.
-Serve it hot with steamed rice.
4. Tri-coloured rice by Chef Bikram, Fat Ninja - Pan Asian Cafe.
-Rice (2 Cups) -Oil (1 tablespoon) -Lemon Juice (1 tablespoon) -Water (2 Cups) -Salt (to taste) -Carrots Steamed/boiled and puréed (2 Carrots) -Coriander leaves (1 bunch) -Green Chillies (3) -Ginger (a small piece) -Curry leaves (2 strands) -Mint leaves few -Garam masala (one tablespoon) -Turmeric powder (1/2 tablespoon) -Oil (2 tablespoon)
-Heat up a thick bottom vessel, pour water, add salt and let it boil.
-Add rice and stir it well.
-Add oil and lemon juice, stir again and cover it with a lid and let it cook till done. Take off the stove and set aside to cool.
-Fluff up the rice gently so that the grains do not stick to each other. Divide into three equal portions and set aside.
-Steam cook or boil the carrots and let it cool. Puree them and set aside.
-Grind coriander leaves, ginger, mint leaves and curry leaves, set aside
-In a non-stick pan, pour one tablespoon oil, add the carrot puree and saute for a minute. Add turmeric powder, garam masala, half tablespoon salt and saute. Add one portion of rice and saute well to mix. Check for the salt and adjust, set aside.
-In another pan, pour oil, add the coriander-mint paste, half tablespoon salt and saute well.
-Add next portion of rice and saute well. Check for the salt and adjust. Set aside.
-Layer three different rice, orange first, then white and then green so that when you take it upside down for serving the orange colour comes first.
-Arrange them as single individual servings or as a single dish to let everyone help themselves.
-In fry pan put two tablespoon oil, garlic and green chilly. Put spinach puree. Saute, put cream, butter and mawa. -Put green vegetables. -Use garam masala, 1 tbsp elaichi (cardamom) powder, red chilli powder, turmeric powder, kasuri methi powder (dried, fenugreek leaves powder). -Chopped coriander and salt! As per taste.