In mixing bowl, add refined flour, semolina, ghee and mix well. Add beetroot puree, honey and start kneading into dough. Divide the dough into equal portions and make smooth round ball.
Crumble the gulab jamun in medium large chunks. Stuff gulab jamun in the prepared dough balls and smooth it out.
Deep fry the kachories in oil, on medium heat till nice and crisp. Remove on kitchen towel and drain the excess oil.
Sprinkle cardamom powder over the kachories and serve hot.
Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.
Fresh ginger juice mixed with lime juice, orgeat syrup, pineapple juice and Tennessee whiskey, shaken well with lots of crushed ice and what you have in hand is a great "Ginger Baker" drink served in a martini glass.
