Knead the paneer, salt, and green chilies together. Divide it into equal portions and make small balls. Roll them in chopped fresh parsley and refrigerate for an hour.

Heat butter in a pan and add some garlic. Saute for a few seconds. Add boiled baby potatoes and salt, and cook for three minutes. Add chopped parsley as you toss and cook further.

Boil the rice, drain the water, and keep it aside. Put butter in a pan and add cumin seeds, garlic, and green chilies. Saute well. Mix rice, salt, parsley, and lemon juice. Stir and cook.

Blend parsley, parmesan cheese, garlic, and lemon juice. Add olive oil and some salt. Boil fettuccine pasta and oil. Let it cool. Add it to a bowl and mix the pesto sauce.

Add chopped parsley, mint leaves, ginger, cloves, green chilies, lemon juice, and olive oil to a blender. Add salt to taste and blend everything well.