For the Cutlets

•        Combine crumbled PARAM Paneer, peas, potatoes, green chilies, coriander, and salt  in a bowl and mix well
•      Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) thick flat cutlet
•           Roll each cutlet in bread crumbs till they are evenly coated from both the sides
•          Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in colour from both the sides
•          Drain on absorbent paper and keep aside

How to Proceed

•            Cut a bun horizontally into two
•            Butter the bun halves using 1 tsp of BUTTER and toast them lightly on a tava (griddle). Keep aside
•           Place the lower half of the bun on a clean, dry surface with the buttered side facing up
•          Place a lettuce leaf on the bun and spread 1½ tbsp of the mayonnaise over it
•          Place a cutlet, a few tomato slices, and an onion slice over the cutlet. Finally, sprinkle salt and pepper over it
•          Cover with the remaining half of the bun with the buttered side facing down and press it lightly
•         Repeat with the remaining ingredients to make 3 more burgers

• Combine the radish with enough water in a deep non-stick pan and par-boil on a medium flame for 5 minutes. Drain and squeeze out the water. Keep aside.

• Heat 1/2 tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for 5 to 7 minutes. Keep aside.

• Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chilies and cumin seeds.

• When the seeds crackle, add the radish, green peas, turmeric powder, chili powder, aniseeds, sugar, and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water to avoid the vegetables from burning.

• Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of water if necessary while cooking). Keep aside.

• Meanwhile, heat the ghee in a small non-stick pan, add the garam masala, and saute for 10 seconds.

• Add it to the vegetable, mix well, and cook on a slow flame for another 3 to 4 minutes.

• Serve hot.

• Boil the Kabuli chana with salt and tea leaves tied in a potli till completely soft.

• Drain and reserve the cooking stock.

• Heat a non-stick pan, add coriander seeds, fennel seeds, and red chilies, roast till fragrant.

• Roughly chop an onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool.

• Mash PARAM PANEER in a bowl, add a little salt and shape into small balls.

• Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.

• Add the Kabuli chana and grind, without adding any more water, till the chanas are well mashed.

• Transfer into a bowl. Heat a little oil on a non-stick Tawa.

• Grease your palms, take a portion of the chana mixture and spread it. 

• Place a paneer ball in the center and enclose it completely. Flatten slightly and place on the Tawa.

• Similarly, make other chops and place them on the Tawa. Turn once and cook till both sides are cooked evenly.

• Take care not to turn them on more than once. This way they will remain soft and will melt in the mouth. Serve hot.

• Combine the raw rice, urad dal, and methi dana in a bowl and soak with enough water for 2 hours. Drain Well.

• Add 1/4 cup of water and blend in the mixture to a smooth paste.

• Transfer the mixture to a bowl, add the salt 'mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.

• Once the mixture is fermented, mix it very well with the help of a ladle.

• Heat a non-stick tava and pour a ladleful of the batter over it, and spread it evenly to make a 175 mm diameter circle.

• Cook it using Param Desi Ghee on medium flame till it turns light brown from both sides.

• Repeat the same with batter to make 14 more Dosas.

• Serve immediately with sambhar (optional) and chutney.

• Boil macaroni in water and little salt till it becomes smooth. Drain and refresh under running water. Drain and set aside.

• Heat BUTTER in a pan. Add Maida and saute lightly, taking care that it does not change color.

• Add PARAM MILK gradually and keep stirring continuously so that there are no lumps formed.

• Add salt and white pepper powder and mix well. Add half the grated cheese and continue to stir.

• After adding the cheese, the sauce will thicken further, then add more milk to adjust the consistency.

• Heat some more BUTTER in another pan. Add Macaroni. Toss.

• Strain the sauce into this pan and mix gently.

• At this stage, if you want to bake you can do so, but first, sprinkle breadcrumbs over the top and sprinkle some butter. Sprinkle the remaining cheese and crushed peppercorns, and bake till the cheese at the top becomes lightly golden.

• Or serve it just like that after putting on the remaining cheese and crushed peppercorns. Garnish with parsley and serve hot.

• Blend green gram, onion, green chilies, ginger, and 1 tablespoon coriander leaves with some water to a coarse paste. Transfer into a bowl. 

• Add rice flour, salt, asafoetida, baking soda, chili powder, and 1 tablespoon coriander leaves, and mix well.

• Heat sufficient oil in a Kadhai. Drop small portions of the prepared mixture in it and deep-fry till golden brown. Drain on absorbent paper.

• To serve, put some pakodis in each serving bowl, top with some yogurt, tamarind chutney, green chutney, and onions. Sprinkle some chaat masala, chili powder, and sev and serve immediately.