Grease an oven proof casserole generously with butter. Place a layer of potato slices to cover the bottom. Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce. Place over it a layer of paneer slabs. Season as for potato layer. Repeat till all potato and paneer is used. Sprinkle the capsicum and repeat seasoning. Mix the spring onions and green chillies in the remaining sauce. Pour over the capsicum to cover fully. Sprinkle the bread crumbs evenly. Bake in a preheated oven at 250o C for 20 minutes or till top layer is golden brown. Serve hot white chilli garlic sauce and toast.

Put 1 1/2 cups of sugar and water to boil. In another pan put the milk & 1 cup sugar to boil. Make balls and flatten to patties (1" diameter) and gently let into the boiling water. Cover with a perforated or partially covered lid. Boil for 12-15 minutes. On touch the rasmalai should spring back, to be done. Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved. Gently remove each rasmalai, drain water and transfer to milk. Allow to boil further 2-3 minutes. Remove from fire, cool to room temperature. Chill for 3-4 hours before serving.

Make a dent in the top of the potato with a potato-scooper. Keep aside. Scoop out as much of the inside as possible. Repeat for all. Mix together the mashed paneer, green chilli, salt, corn flour, corn kernels and scoop potato pulp. Stuff all potatoes with this filling, carefully. Put the cap of potato keep aside and close dent. Heat butter, add ginger, garlic, red chilli, spring onion and saute (pan fry) for 5-6 seconds. Place the potatoes in carefully. Sprinkle the remaining corn flour and roll the potatoes gently to get coated evenly all over. Transfer to a casserole and bake till lightly browned on the outside. (appro 15 minutes @ 200 C). Serve hot.

Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown. Drain, keep aside. Fry green chillies. Drain, keep aside. Fry the capsicum till tender. Drain, keep aside. Now add ginger, garlic to the ghee and fry for 2-3 seconds. Add onions and fry till pink. Add tomatoes and fry further till mushy. Add all the masala and milk and cook for 3-4 minutes. Add butter, lemon juice, sugar and paneer. Mix well. Take in a serving dish. Garnish with fried cashews, chillies and capsicums. Serve hot with naans, parathas, etc.

Deep fry paneer in hot ghee till light golden. Keep aside. Grind the onions, ginger and garlic to a paste. Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan. Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds. Add the paste and fry till golden. Add the dry masala, sugar and tomato puree. Fry for 2 minutes. Add 2 cups of water. Simmer on low flames for 7-8 minutes. Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens. Transfer to serving dish. Garnish with chopped coriander and grated paneer. Serve hot with parathas or naans.

Trim the edges of all bread slices. Dry grind edges to crumbs in a mixie. Lightly mix together paneer, chilli, ginger, salt and carrot. Press each slice thin with a rolling pin. Spread some paneer filling over the slice. Roll tightly. Secure with a toothpick if required. Repeat for all slices. Tightly rolls in a wet muslin cloth. Refrigerate for 30 minutes. Remove, brush with butter and roll in the crumbs. Grill till golden, turning once if required. (Keep the oven preheated and bake at 300o C.) Or deep fry if desired, instead of baking. Cut into 1" thick wheels. Serve hot with sauce and cola.

Cut paneer into 1/2" horizontal slabs. Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well. Brush the slabs of paneer liberally with this dip on both sides and edges. Marinate for 30 minutes. Place in refrigerator till required. Before serving, heat a non-stick pan. Add butter and place slices to sizzle till light brown. Flip and repeat for other side. Cut into bite size square and arrange in serving dish. Add remaining butter to pan, heat. Add julinned vegetables, chaat masala and salt to taste. Pour over the tikka paneer. Serve hot with tiny fruit forks and sauce.