Take the leftover idlis and cut them into bite-sized pieces.
In a pan, heat oil and add mustard seeds, chana dal, urad dal, hing, and curry leaves. Allow them to sizzle and pop.
Next, add all the spices and the cut idlis. Cook this mixture for a few minutes until it's well combined and heated.
Place the masala idlis in a serving bowl, then top them with sweetened curd, tamarind chutney, green chutney, chaat masala, pomegranate seeds, sev, and fresh coriander leaves.
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.
