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Ingredients

• 2 tablespoons oil
• 1 piece of cinnamon
• 3 green cardamom pods
• 3 cloves
• 2 bay leaves
• Few curry leaves
• 1 small chopped onion
• 2 teaspoon chopped ginger
• 2 small cloves, minced garlic
• ½ teaspoon freshly cracked black pepper
• 1 large diced potato
• 1 diced carrot
• 3-4 green beans cut into 1″ pieces
• ½ cup green peas
• 1½ cups thin coconut milk
• Salt to taste
• ½ cup thick coconut milk
• ½ cup California walnut halves

Preparations

1. Heat oil in a large pan. Add the whole spices (cinnamon, cardamom pods, and cloves) bay leaves and curry leaves, and let them splutter.
2. Now add the onions, ginger and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.
3. To this add vegetables, thin coconut milk and salt to taste. Cover and cook till the vegetables are soft for 10 mins and then add California walnuts.
4. While the vegetables are cooking, check seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.
5. Garnish with California walnuts and serve hot.

Ingredients

• 80 gm eggplant
• 80 gm beetroot mix
• 20 gm kalimpong cheese
• 10 gm amaranth
• ground mustard paste for garnish
• coriander sprigs for garnish
• 50 gm crushed California walnuts

Ingredients for Beetroot Mix

• 200 chopped beetroots
• 100 gm California walnuts
• 75 gm tomato ketchup
• 5 gm red chili powder
• 2 gm coriander powder
• 2 gm cumin powder
• 15 gm ginger paste

Preparations for Beetroot Paste

1. Heat oil and add the spices and ginger paste, cook well.
2. Add the rest of the ingredients and cook till beetroot is soft and cooked well.
3. Leave aside to cool.

Preparations

1. Fry the eggplant and then drain excess oil.
2. Top the eggplant with the beetroot mix.
3. Crust it with California walnuts on one side and cheese on one side.
4. Bake in the oven at 200°C till the cheese melts.
5. Garnish with ground mustard paste drizzle and coriander sprigs.
6. Serve with beetroot mix.

Ingredients

For the balls (Kofta)

• 220 gm grated paneer
• 2 cloves garlic and 15 gm ginger, minced and lightly sautéed
• Corn flour to dust
• Oil to deep fry

For the sauce

• 10 ml ghee
• 40 gm blanched California walnuts, skins removed
• 1/2 medium onion, minced finely
• 2 spoons of minced red chillies, garlic and ginger
• 90 gm tomato puree
• 10 gm fennel seed powder
• 5 gm cumin seed powder
• 5 gm ground cardamom powder
• 5 gm coriander seed powder
• 10 gm clear honey
• 500-750 ml hot water
• Salt to taste
• 60 gm mashed potatoes
• Handful fresh coriander, chopped
• 30 gm plain flour
• 5 gm lemon juice

Preparations

1. 1. Mix together all of the ingredients for the kofta and bind together like dough.
2. Roll it into small oval shape kofta balls making sure there aren’t any cracks in them.
3. Heat enough oil in a pan to deep fry the kofta at 150-160°C.
4. Fry the kofta on a medium heat until they are a very light golden color and drain on kitchen paper.
5. Grind together the blanched California walnuts, 250 ml cup of water and the onion. Set aside.
6. Heat the ghee in a large non-stick pan and add the ginger, garlic and chillies. Sauté until aromatic, then add the tomato puree and ground walnut paste. Cook this until oil emerges at the surface – about 15 minutes.
7. Add the powder of cumin seeds, coriander seeds, cardamom seed and fennel seeds along with honey and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander.
8.   Assemble the dish just before serving by gently mixing the kofta with the sauce.