Paneer (cheese) dumplings, with a tomato and ginger garlic sauce, and spiced Tilda Pure Basmati rice Serves 4 For the kofta: 350g (12oz) paneer 3 tbsp gram flour (chickpea flour) 1 level tbsp baking powder 4 green chillies, de-seeded and chopped 1 handful chopped coriander Sunflower oil, for frying For the sauce: 4 tomatoes, chopped 4 onions, finely chopped 4 cloves of garlic, crushed 4cm (2in) stick of ginger, grated 2 tbsp sunflower oil 1/2 tsp chilli powder 1/2 tsp turmeric For the saffron rice: 240g (8oz) Tilda Pure Basmati rice 1 tbsp cooking oil 1 tsp mustard seeds 1-2 green chillies, de-seeded and chopped 1-2 red chillies, de-seeded and chopped 1 tsp chana daal (yellow split peas) 2 tbsp peanuts 1 pinch of turmeric powder The juice of 1 lemon 10 saffron strands, soaked in 2 tbsp hot water 1 handful coriander leaves 1 tsp fenugreek seeds, dry roasted and Powdered Soak the rice in cold water for 20 minutes, then wash and put in a pan with a large pinch of salt. Cover with water until 1cm (½in) above the surface of the rice, bring to the boil and cook uncovered for 15 minutes. Cover the pan, turn down the heat and simmer for 5 minutes. Turn off the heat and leave to steam for a further 5 minutes. Take off the lid and fork through the rice. Allow it to cool on a large plate. Combine the kofta ingredients, then form into 2cm (1in) balls. Heat the oil and fry until golden. Drain on paper. Make the sauce, heating a little more oil and adding all the ingredients. Saut for a minute then add two wineglasses of water. Simmer for 15 minutes over a low heat. Add the kofta; turn off the heat. Meanwhile put the remaining oil in a pan and add the mustard seeds. When they make a fluttering noise, add the chillies, chana daal and peanuts. When golden, add the turmeric, lemon juice and saffron water then pour over the rice. Sprinkle over the coriander and fenugreek powder. Divide the rice between four plates and put the kofta in small bowls on each plate.