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Ingredients:
4 eggs, separated 
35 g butter 
50 g flour 
250-300 ml milk 
100 g cheddar cheese, grated 
salt and pepper 
¼ tsp cream of tartar
 
Method:
Preheat oven to gas mark 5/190º C. Melt the butter and stir in the flour. Gradually add milk and bring to the boil, stirring. Cool slightly; add cheese, seasoning and egg yolks, one by one, beating well.
Fold in very stiffly beaten egg whites and pour the mixture into a greased soufflé dish or in a round ovenproof dish (6 inch). See that the mixture is 1 inch lower than the edge of the dish, so when the soufflé rises, it does not spill over.
Bake immediately for about 30 minutes, until well risen and brown.
Serve at once.
Any delay in serving will cause the soufflé to collapse.
Serves 2 people
Preparation Time: 10 - 15 minutes
Cooking Time: 30 - 45 minutes

Ingredients:
450 g paneer/cottage cheese 
2 tbsp olive or other oil 
4 medium tomatoes, skinned and chopped
2 whole dried red chillies 
1 tsp ginger and garlic paste 
1 dstsp coriander seeds, crushed 
¾ tbsp ginger, julienne style 
1½ tbsp fresh coriander, chopped 
½ large green pepper, cut julienne style
1 tsp salt

Method:
Cut cottage cheese in triangular pieces. Heat oil, add ginger and garlic paste, fry and add tomatoes while frying.
Add paneer and all other ingredients. Stir fry a few minutes.
Garnish with coriander and serve immediately.
Serves 4
Preparation Time: 5-10 minutes
Cooking Time: 15 minutes