Kheer Mohan

• 2 cups Paneer
• ½ cup khoya 
• ½ cup mixed nuts, crushed (almonds, pistachio, cashews and currants) 
• seeds of 2 cardamoms, crushed

Syrup

• 4 cups sugar 
• 4 cups water 
• 4 strings of saffron 
• seeds of 2 cardamoms 

1. For filling mix khoya, crushed nuts and cardamoms. Set aside. 
2. Divide paneer into 20 equal portions. Shape into balls. Make a well in the center of cheese ball and fill with ½ tsp of filling. Close well opening with surrounding paneer. Balls should be smooth. Repeat the above process until all the cheese and filling are used up. 
3. Make syrup by bringing all the syrup ingredients to boil, in a large saucepan. Boil for 12 minutes on medium heat. Put cheese balls into syrup. Cover and lower heat and simmer for 15 minutes. Cool.

Serve at room temperature.

Rava Ladoo

• 2 cups semolina
• 1 cup ghee
• 1/2 cup powdered sugar
• 1 tsp broken cashew nuts
• 1 tsp fried cardamom powder
• 1 tsp raisins fried

1. Heat 1 tsp ghee in a pan and dry roast the rava till it turns pink.
2. Grind the fried rava and powdered sugar in a mixer to a fine powder.
3. Heat the remaining ghee and add the powdered rava, cashew nuts, raisins and cardamom powder and mix them thoroughly.
4. While still warm, make into small sized balls.
5. Cool and store in an airtight container.

Low Cal Fruit Cream

Serves 1

• ½ cup chopped strawberries 
• 1 chopped kiwi fruit
• 1 chopped banana
• 1 chopped apple
• 1 tsp raisins 
• 1 tsp chopped almonds
• 1 tsp chopped walnuts
• 1 scoop low fat ice-cream
• ½ cup skimmed cold milk
• 1 tsp honey (optional)

1. Add ice-cream to milk and whip till it becomes frothy. 
2. Mix together all other ingredients in a glass bowl and pour the milk mixture over them. 
3. Refrigerate for an hour. Serve.

Paneer Bagh-e-Bahar

Serves 3

• 1/4 cup cashewnut paste 
• 1 tsp sugar (cheeni) 
• 1 cup yellow capsicum (shimla mirch) chopped
• 1 cup Tomato (Tamatar) chopped 
• 1 tsp garlic (lasan) finely chopped
• 1/2 cup fresh cream (malai) 
• 1 tsp pepper 
• 1 cup pineapple chopped
• 2 tblsp Tomato (Tamatar) sauce 
• 2 green chillies vertically cut
• 2 tblsp refined oil (tel) 
• 1 tsp salt (namak) 
• 200 gms paneer cubes 

1. Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
2. Make a paste of cashewnuts along with fresh cream
3. Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
4. Mix in cashew paste.
5. Stir fry capsicum in cashew mixture in high flame flame.
6. Mix in pineapple and tomatoess and stir till cooked.
7. Mix in paneer, tomato sauce, salt and pepper.
8. Stir fry it for 5 minutes and mix in sugar.
9. Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
10. Serve hot with tandoori roti.

Corn and Spinach Paratha

For the dough

• 1 cup whole wheat flour (gehun ka atta)
• 1/4 tsp salt
• 1 tsp oil
• 3 tsp melted butter or oil(for cooking)

For the spinach corn stuffing

• 3 cups finely chopped spinach (palak)
• 1 cup cooked corn (makai)
• 2 onions, chopped
• 2 green chillies, chopped
• 2 tsp oil
• salt to taste

1. For the dough, mix all the ingredients and add enough water to make a soft dough.
2. Divide the dough into 10 portions and roll out each portion into very thin 150 mm. diameter rounds.
3. For the spinach corn stuffing, heat the oil and fry the onions for 1/2 minute. Add the green chillies and fry again for a few seconds.
4. Add the spinach and cook for 2 minutes. Drain the water, if any.
5. Add the corn and salt.
6. To proceed, cook each roti on a tawa (griddle) very lightly for a few seconds.
7. Put a portion of the stuffing in each paratha and fold into a semi-circle. Arrange on a greased baking tray.
8. Brush the parathas lightly with butter or oil and bake in a hot oven at 200 degree C (400 degree F) until light pink in colour 
9. Alternatively, cook on a tawa (griddle) on both sides and brush lightly with butter or oil. Serve hot.