Paneer Gravy

3 onion sliced
2-3 green chilli broken
1 inch ginger
10-12 garlic
1 tsp cumin seeds
1 bayleaf
Freshly ground pepper powder and elaichi powder
Chopped cilantro leaves for garnish


In a heated pan add oil the sliced onions and ginger garlic and green chillis then turmeric powder. Fry well . Then grind to a fine paste after its cooled a bit.
In the pan add some more oil and 1 tsp cumin seeds  and 1 bayleaf. Fry it then add the onion paste. Add 0.5 tsp amchur powder and salt to taste. Deglaze with 1/2 cup water. Then 1.5 cups cream. Then add 200 gms cubed paneer. Add freshly crushed pepper powder and elichi powder. Garnish with chopped cilantro leaves

Chinese Sweet Corn Soup

2 cups sweet corn (1 cup slightly mashed and 1 cup whole)
2 tbsp corn flour mixed with 4-5 tbsp water
6 cups veg stock
1.5 tsp sugar
Salt to taste
1/2 tsp soy sauce
1 tsp vinegar

In a heated sauce pan add oil and then the mashed and unmashed sweet corn. Then add the vegetable stock. Then the sugar and salt, soy sauce and vinegar. Give it a boil then simmer till everything cooked and serve.

Toffee Apple

350 gms white sugar
50 gms water
50 gm glucose
In a pan add white sugar and water to heat , when sugar is melted anad caramel forms add the glucose to caramel  and heat till it colours (golden brown). Turn off gas and pour it into another pan to cool. Meanwhile
peel apple and using scooper (kind to scoop small watermelon balls) and scoop balls of the apple. Put a skewer through each balls.  When the caramel is poured into another pan a cooled just slightly, dip each ball in caramel and pull out. The caramel will coat the ball and form a drooling tail; allow excess sugar to fall off and u'll get candied apples. Pull them out of the skewer and allow to cool on a plate with tail side up.
Serve them as they are or use to garnish anything (dessert) you like.

Moong Dal Chilla

2 tbsp water
1 cup soaked moong
2-3 green chilli
1 inch ginger chopped
1 tsp jeera
1 tbsp cilantro chopped
salt to taste

Grind the above ingredients to a paste in a mixer. They can be cooked on non stick like a dosa/ roti. Or they can be steamed like idlis (even steamed -on greased banana leaves)

Whole Wheat Kathi Roll

atta dough
onion sliced length wise
paneer hopped lengthwise
carrots chopped lengthwise
tomatoes chopped lengthwise
all sliced items should be same lentgth
1/4 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp elaichi powder
1/4 tsp jeera powder
on high flame cook in a pan add onions and carrots and tomatoes. Salt to taste and 1/4 tsp garam masala
1/4 red chilli powder, pinch turmeric, 1/4 tsp jeera powder
1 tbsp corriander leaves chopped
2 tsp curd, mint chutney (made with mint cilantro garlic salt and lemon juice)

Date Ladoos

1 cup dates
1 cup milk powder
1 cup anjeer
almond slivers for decoration
Ghee for cooking
 
In a heated pan, add ghee melt it. Then add chopped and cleaned dates and cook. Then add chopped anjeer and cook. Then add the milk powder and mix well. Refrigerate till set. Take out and make balls. Decorate with almond slivers.

Molten Lava Cake

¼ cup Chocolate chips
¼ cup Cherry filling
2 cups Refined flour
1 tsp Baking powder
¾ tbsp Soda bi-carb
1 cup yoghurt
A few drops Vanilla essence
1 cup Milk
¾ cup White butter
¾ cup Caster sugar
6 tbsp Cocoa powder

1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes.
6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.

Spicy Tangy Prawns

12-15 medium deveined prawns
2 tsp brown sugar
8-10 basil leaves
2 tsp lemon flavoured vodka
salt to taste
Juice of 1 lemon
1 tbsp oil
2 tsp butter
2 tsp corn starch dissolved in 1/4 cup water
2 tsp red chilli flakes

In a heated pan add oil the melt butter. Then add the prawns and salt and then red chilli flakes. Then add vodka and sugar.  Keep stirring all the while. Then add corn starch (as required) The prawns will now turn glossy after adding corn starch. Then add the basil leaves.  Cook some more and tune off the gas. Then add the lemon juice. Donot overcook the prawns. Take out into a serving dish and serve immediately.

Chocolate Truffle

200 ml fresh cream
500 gms dark chocolate
60 gms melted butter
2tbsp honey 
2 tbsp coffee liqueur

Heat cream and add to broken chocolate to melt it. Mix it . Add melted butter to it. Mix well till all 3 ingredients melted and mixed well. Add honey to mix (to add moistness and sweetness) add 2 tbsp coffee liqueur for flavour.Refrigerate for 0.5 hr. Then make balls and roll in either.
1/2 cup cocoa powder or in  1/2 cup chopped pistachio nuts as per preference.

Missal Pav

1 tsp oil
1tsp mustard seeds

2 green chillis
6-8 curry leaves
1tsp jullienne ginger
1 medium onion chopped
1 cup sprouts (moong)
1/2 tsp turmeric
1/2 tsp red chilli powder
11/2 tsp jeera
1/2 tsp garm masla
1/2 tsp dhaniya powder
1/2 tsp hing
salt to taste-1tsp
Add the ingredients in the above order. Then sprinkle some water  to prevent burning. Take out on a bowl and garnish with sev (opional). Butter the pav and heat it and serve with missal.

Healthy Chivda

1 cup chivda
1/2 cup chana dal
1/2 cup corn flakes
1/2 cup peanuts

Tempering:
1 tbsp oil
1 tsp mustard
8-10 curry leaves
1/2 tsp turmeric
salt to taste
1/4 tsp asafoetida.
Green chillis chopped.

Dry roast in pan above ingredients. Heat oil in a pan and add tempering ingredients. Then add the roasted ingredients to the tadka. Serve. Can be stored for a week or so in an air tight container.

Baked Yoghurt

200 gms yoghurt
200 gms condensed milk
2 tbsp cream
few spoons of red current jam
few shot glasses or any small serving dishes

Beat the yoghurt then add the condensed milk; beat some more. Add cream and mix well. Pour them out into serving shot glasses. Fill 3/4 of each shot glass. Add a small spoon of jam into each. Place them into a baking tray. Pour a little water into the tray. Place the tray in an oven and bake for 15-20 min. Take out and serve hot or refrigerate and serve cold.
I think 12 min for 180 degrees also should work- acc to chef Ajay.