Master Chef finals menu

I needed to submit my menu for the finals for the nyu master chef today. I've included it below. In other news, I'm at a conference in Salt Lake City, and after eating out for a few days straight i have reaffirmed my many reasons to seldom eat out and if i do to be very selective in my choice of venue. Anyway, here's the menu and recipe.

1. (Kheer - rice pudding; 1 sauce pan, 1 wide pan, 1 cast iron pan) Boil ½ cup rice and one cup water in sauce pan. Simmer 3 cups almond milk with whole cardamom pods and ¼ cup coconut milk in wide pan. Before adding basmati rice, remove the cardamom pods. When rice has cooked for about 15 minutes add into the almond milk and simmer at low heat. Add 1/3 cup brown sugar, 1.5 tsp vanilla extract, cardamom powder. Near the end of cooking heat oil in cast iron pan and add crushed cashews and almond slivers plus more cardamom powder and golden raisins. Add to the pudding. Chill for as long as possible before serving.
2. (Dal porridge; 1 large pan, 1 sauce pan for boiling water) In large pan heat veggie oil and brown cumin seeds. When popping add dry red pepper flakes and two bay leaves. Add in crushed garlic, chopped onion, green chili and ginger. Cook until onion has caramelized a little. Then add 2 diced potato, 1 diced carrot and 1 cup of peas. Spice with salt, pepper, turmeric and red chili powder. After a few minutes clear an area on the bottom of the pan and add a little more oil and then ½ cup of red dal. Roast dal for about two minutes and then add in two cups of pre-boiling water. Cook until it is half cooked and separating then add in ½ cup basmati rice and a little more hot water. Cook on medium heat until dal is fully broken down and rice is cook done. Spice to taste with more salt, turmeric, chili powder, cumin powder and pepper.
3. (Chapatti; large bowl, rolling pin, 1 large cast iron pan) Sift 1 cup of whole wheat flour with a pinch of salt. Mix with 1 Tbs olive oil and 1/4 cup water. Add more flour if dough is too wet. Put aside for 30 minutes. Split into small balls and with some flour, roll until flat. About 10 minutes before serving time, heat medium cast iron and with a little oil brown both sides, but do not cook until fully crisp. Cover before serving.
4. (Curry sauce; 1 deep pan) Heat oil in a deep pan. Add bay leaves and dried red pepper and let sizzle for 30 seconds. Add mustard seeds, sizzle another 30 seconds, then add turmeric, garam masala and crushed cardamom. After about 15 seconds add medium sized pieces of chopped onion and garlic and hot pepper. Cook for a few minutes until onions start to get a little translucent, but not browned. Add in ½ cup peas and 1 chopped carrot and cook until they get a little tender. Meanwhile take 1 large can of unseasoned tomatoes puree and pour into the pan. Cook for 10 minutes or so then add in goat cheese and mix until smooth. Add salt and pepper and any additional spice to taste.
5. (Vegetable kofta; grater, medium bowl, 1 large cast iron pan, draining rack with paper bag) Add 1 cup chickpeas to a large glass bowl with 1 cup goat cheese and 2 eggs and ½ cup crushed cashews. Peel and julienne 1 carrot, 1 zucchini and 1 long hot thai pepper. Mix in with 1 thinly sliced onion and well crushed garlic (4 cloves). Spice with red pepper powder, cumin/ coriander, tumeric, curry powder, and salt/pepper. Then add in a few spoonfuls of chickpea flour to thicken up the mixture. Let sit for a little. Take you favorite cast iron skillet and cover bottom with oil. Heat and then shape into latka like patties (maybe 2-3 inches in diameter) and place into the pan. Let these get browned before flipping and repeating. Occasionally add more oil, and when cooked place them on paper bags for draining.
6. (Cabbage curry; large pan) In a large pan heat oil and add in black mustard seeds and cumin seeds. Roast until popping and then add in crushed garlic, sliced onion and green chili. Then add in ½ cup peas and ½ of a cabbage finely shredded. Add salt and turmeric as well as some garam masala. Cook until cabbage has taken on the color of the turmeric but is still semi-crunchy.

Course 1: In a medium sized bowl spoon out a portion of the dal porridge.
Course 2: On a small side plate put two, freshly cooked, chapatti. On a large plate place three vegetable kofta, covered with curry sauce, and a side of cabbage curry.
Course 3: On a small plate chill a few spoonfuls of kheer.