Method:

Marinate the paneer and veggies in the above ingredients and keep aside for at least half an hour Grill the paneer and veggies in a pan by adding some butter and give it a smoky effect by heating up a charcoal and then keep the charcoal in a bowl in the center of the grilled paneer tikka veggies put some butter on top and cover it so the smoke is remained inside. Secondly boil long grain rice by adding whole spices and little oil and salt and strain and keep aside For masala in a pan add 2 tblsp ghee and then add 3 chopped onion and saute well then add 1 tbslp ginger garlic paste and saute well add handful of brown fried onion as well saute well then add 1 tblsp corriender pwd,1 tsp Kashmiri red chilli pwd,1/2 tsp chaat masala, 1 tsp garam masala and salt to taste Saute well till the oil releases in masala then add 3 tomatoes purae and cook well when done add 2 tbslp fresh cream and mix well add the grilled paneer and veggies and give it a mix and cook for 5 mins

When done

Method:

Mix rice flour and maida together and sift the mixture using a flour strainer to ensure no lumps remain. Add cardamom powder and cinnamon powder to it, keep it aside . In a large mixing bowl add jaggery, sugar, milk, ghee and break eggs on them. Stir and mix until the jaggery gets dissolved and the mixture is fluffy. Now, add grated coconut to the same mixture and give a proper mix. Add the dry mixture portion by portion to it and mix well to form a smooth batter. Take a heat proof container with lid or muffin mould and grease with ghee. Pour the batter to it and tap lightly to ensure no air pockets remain in the mixture. Cover the lid to seal it properly. Now put it in a preheated oven for 160 degree Celsius for approximately one hour. Do keep checking in between and add water if you see the level has decreased. After one hour, insert a toothpick. If the toothpick comes out clean, the pithe is done; if not, you need some more time. Loosen the edges with the help of a knife and put it on a serving tray/dish. Your Bibikhana Pitha is ready now.

Method:

In grated paneer add salt,cumin and red chilli powder. Mix well. In a pan add ghee and roast the nuts until it gives a nutty flavour. Now in a small bowl take salt,little redchilli powder and chat masala mix them with roasted nuts. Now take one seedless litchi and put 1 or 2 flavoured nuts into it and seal the mouth with paneer mixture. Now take a portion of paneer mixture, make kofta shape stuffed with litchi. Then ready a slurry with maida, cornflour rice flour ,crushed black peppercorns and water or milk. Now dip the koftas into the slurry and then in breadcrumbs. Put the kofta in the refrigerator for atleast 30 minutes for set. In the meantime in a kadai add butter and ghee. Add bay leaf, pinch of hing,crushed garlic. Now add the green puree which made by palak,broccoli and peas. Cook for 4 minute . Add green elaichi powder, nutmeg powder, milk, fresh cream gradually. After 2 minute add chilli flakes, crushed black peppercorns and water . Cook for 5 to 6 minutes. Gravy is ready . For tempering the gravy in a pan add 2 tablespoon of mustard oil, 1 tablespoon of panchforon, and 1/2 teaspoon of red chilli powder. Now fry the koftas and add in the green gravy. Garnish as per ur choice. Ready to serve