Dates Mishti Doi

2 kitre whole milk
8-10 seedless dates in .5 cup water
2 tbsp sugar

Boil milk and reduce it then add sugar (it will colour it as well). Mind to keep stirring all the time to prevent formation of cream. Grind the dates to a paste. When milk reduces to half, take it out in a bowl and add the dates paste and mix. Can strain to remove foam of millk. Then add 1 tbsp of homemade yoghurt and mix. Leave in a warm area to set fro 4-5 hours. Then store in fridge and serve chilled.

White Chocolate Mousse

65 ml cream
125 ml white chocolate
1/4 cup whipped cream

In a heated pan add cream and boil through; pour over a bowl of whitel chocolate. Beat with a mixer/beater till smooth and chocolate melted. Alow to cool a bit and then add the whipped cream and beat till smooth again. Use this mixture filled in piping bags to use in desserts

Spicy green Chutney

Paneer Do Pyaaza

4 tbsp oil 
2 medium onions chopped square
1 tbsp cumin
5 crushed green cardamon
2 sliced onions
500 gms paneer
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp water
2 medium chopped tomatoes
1/4 cup tomato puree
1/2 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
cover and cook
1 tsp red chili powder
cream as required
then add chopped paneer pieces and cook with some if not using cream . add salt
1 tsp gamma masala powder

1 inch ginger juliennes
1/2 cup chopped cilantro


In a heated pan add oil and fry onion (chopped in 4 parts and pieces seperated). Keep aside.
Then in pan add oil and when heated add cumin seeds and crushed green cardamoms and sliced onions. Fry it and then add ginger paste and then garlic paste. Add 2 tbsp water to prevent burning and then chopped tomatoes and then tomato puree. When heated through add the dry masalas. Cook through till oil rises. Then add cream as required or water (of course cream tastes better) Add garam masala towards end of cooking process. After switching of gas, then add julienne ginger and chopped cilantro leaves. Serve

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.