My version of Sanjeev Kapoor's Naya Shaam Savera

Preparation time: 30 mins, Cooking time: 1 hour, Serves: 2

Ingredients for the rice:

Carrots, cubed: 1/4 cup

Beans, chopped: 1/4 cup

Onion, small, finely chopped: 1

Peppercorns: 2-4

Dalchini, small piece: 1

Cardamom: 1

Cloves: 2-3

Bay leaf: 1

Turmeric powder: 1/4 tsp

Basmati rice: 1/2 cup

Water: 1 cup or as required

Olive oil: 1 tbsp

Salt: to taste

Method: Wash and drain the rice and keep it aside. In a large pan, heat the olive oil. Add the whole spices and bay leaf. Saute for a few seconds. Then add the chopped onions and saute till translucent. Now add the veggies, salt for the vegetables and the turmeric powder and saute. Now add 1 cup water along with salt as needed for the rice. Once the water starts to boil, add the rice. Stir once. Reduce the flame. Cover and cook till done.

Ingredients for the kofta:

Fresh paneer: 1/2 cup

Green peas, cooked: 1 cup

Rice powder or corn flour: for binding

Green chilli: 1

Salt: to taste

Oil: for frying

Method: Knead the paneer with a little salt until soft. Divide into six portions and roll into balls. Drain all the water from the peas and blend in the mixer with the green chilli to make a paste. Add corn flour/rice powder as need to make into a dough. Add salt to taste. Divide the peas dough into 6 portions. Now cover each paneer ball with the peas mixture and make the koftas. Deep fry the koftas in hot oil. Keep aside.

Note: The koftas should have a crisp outer and a soft centre.

Ingredients for the tomato gravy:

Tomatoes, roughly chopped: 3

Onion, small, chopped: 1

Ginger- garlic paste: 1 tsp

Red chilli powder: 1/4 tsp

Coriander powder: 1/2 tsp

Salt: to taste

Olive oil: 1-2 tsp

Method: In a saucepan, heat the oil. Add the ginger-garlic paste and chopped onions and saute for 1 min. Once the onions are translucent, add the tomatoes and cook till done. Cool. Blend the onion-tomato mixture to make a smooth paste. Transfer to the saucepan on medium heat. Add the red chilli powder, coriander powder and salt to taste. Bring to a boil.

Ingredients for the potli samosas:

Wheat flour/Maida: 1 cup

Water: to knead dough

Potato, medium: 1

Corn kernels: 1 tbsp

Salt: to taste:

Oil: for frying

Method: Knead the flour to make a thick dough. Divide into 6 portions. For the filling, boil the potato, peel and grate. Boil the corn and blitz in a chopper. Mix with the potato. Add salt to taste. Now roll out the dough, place a little bit of the filling and gather the ends to make a potli. Deep fry the potlis in hot oil till brown.

TO SERVE:

Press the rice into a katori and turn it on the serving dish.

Make a bed of the tomato gravy and place the koftas on the same. You can also slice the koftas.

Place the potlis next to the rice.