Pitta - Fennel Scented Bharva Paneer, Organic Wild Rice, Wilted Asparagus

Recipe By : Ananda in the Himalayas
Serving Size: 4

Amount	Measure	Ingredient
	Bharwa Paneer
400	grams	Cottage Cheese
100	grams	Potatoes- boiled and mashed
5	grams	Coriander- Finely Chopped
5	grams	Cumin Seeds
3	grams	Turmeric Powder
5	grams	Fennel Powder
	Curry
1	Kilogram	Red tomatoes
30	grams	Ginger-Paste
75	grams	Garlic- Paste
10	grams	Fennel powder
75	milliliters	Oil
40	grams	Butter
30	milliliters	Cream
	Wild Rice and asparagus
200	grams	Wild Rice
150	grams	Asparagus- Blanched

Preparation Method

For Bharva Paneer:
1. Slice cottage cheese length wise and deep fry.
2. Now put the fried cottage cheese in hot water to soften and remove oil.
3. In pan heat oil, add cumin, potato mash, turmeric and other seasoning; Cook for a while.
4. Now make a roll with cheese slice and the above stuffing, tie with a spring onion.

For Curry:
1. Heat oil and add chopped onion, garlic, ginger paste, saute it then add tomato, cook and add water.
2. Puree the mixture and strain it.
3. Adjust seasoning, add fennel, cream and butter.

For Rice and asparagus:
1. Boil the rice, season.
2. Marinate asparagus with, salt, lemon juice and extra virgin olive oil.