Make a semi liquid batter with chickpea powder (1 cup)and buttermilk (half litre)and add a teaspoon of ground cumin, turmeric, black pepper and salt to taste

Heat up 1/4 cup of olive oil in a Chinese Wok and slow cook the batter along with Paneer cubes until start to sizzle; add crushed Garlic and remaining half of the buttermilk. Stir to avoid formation of curd and once it reaches the boiling point throw in the Cilantro leaves and put off the Gas.

Cook 2 cups of Jasmine rice along with one cup of sweet pea and a pinch of cumin whole in rice cooker and blast chill it for 10 minutes. Also oven roast the heirloom tomatoes and blast chill them too for 10 minutes.

Mix the rice with baby spinach, heirloom tomatoes, 2 table spoons of basil pesto, cucumber cubes and fresh chopped basil leaves.

Now serve the Basil herbed rice salad with Buttermilk Paneer