First  make  a  paste  of  brown  onion  and  whole  red  chilles.

On  a  tava ,take  little  oil  and   add  jeera  and  whole  garam  masala , onion , capsicum  and  saute  it  properly. Then  add  ginger -  garlic  paste  and  boiled  vegetables. add  the  paste  of  brown  onion  and red  chilly  and  again  saute. Finally  add  red  chilly  pwder, haldi  and  salt. Add  rice  and  mix  it  properly  and  add  1  tsp  butter  from  top  and  cook  on  tava  for  few  mins  and  serve  hot.

To  make  the  white  layer , prepare  the  white  sauce  by  taking  butter  in  pan  and  saute  wheat  flour. Pour  hot  milk   over  it  and  make  fine  paste  like  sauce. Add  salt, oregano  and  pepper  pwder. Finally  add  boiled  macaroni  or  paste. (  you  can  also  add  vegetables  of  your  choices  like  cabbage, carrot,bean etc)

To  make  red  layer, boil  and  make  a  fine  tomato  puree. In  a  pan  take  little  oil  and  add  ginger  garlic  paste. saute. Then  pour  tomoto  puree  and  add  chilly  pwder, salt  and  sugar  and  oregano.Check  for  the  consistency. Then  add  crushed  rajma.

To  make  green  layer, blanch  spinach  and  make  fine  puree. In  a  pan  take  little  oil, add  jeera, ginger  garlic  paste, green  chilly  paste  and  spinach  puree. Add  fresh  cream  and  mix  properly. If  consistency  is  not  thick  then  add  corn  flour  in  it  by  dissolving  in  water.

In  a   baking  tray, pour  the  red  mixture, then  white  and  finally  green. Garnish  with  cheese  and  paresly. Keep  in  oven  for  15- 20  mins  at  150 C  or  till  cheese  melts.

It  is  a  healthy  and  lovely  appetizer  liked  by  my  family.

• Cut paneer in squares.
• Grind onions to a paste.
• Grind tomatoes finely.
• Grind ginger, garlic to a paste.
• Chop coriander leaves very finely.
• Chop fresh red chillies very finely.
• Roast the groundnuts and grind them to a fine paste.
• To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
• Heat clarified butter in a pan.
• Add cumin seed, onion and fry till it turns pink, stirring continously.
• Add the ginger garlic paste and stir it for 1 minute
• Now add tomato and fresh red chilly.
• Cook for sometime and then add tomato.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add coriander seeds powder, red chili powder, salt, sugar, peanuts powder, coconut milk.
• Add the paneer pieces and let the gravy cook till it thickens.
• Take off the fire and serve hot garnish it with well chopped coriander leaves.

• Heat clarified butter in a pan.
• Fry makhana in the ghee.
• Cut cottage cheese in small pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in small pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute, put the flame off.
• Transfer the mixture to a dish and sprinkle some coriander on it.
• Serve it hot with nan, roti or parantha.

• Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
• Wash tuver dal and pressure cook it for three whistles.
• Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
• When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
• Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
• Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.