Ingredients:

• 3 Raw bananas
• 1 Medium size potato
• 1 tsp Amchur (dry mango powder)
• 4 Green chilies
• Salt to taste
• 2 tbsp Bread crumbs or granulated suji
• 1 tbsp Oil

How to make Banana Cutlet:

• Peel off raw bananas and potato.
INDIAN RECIPES
• Put them in a pressure cooker to steam for 5
minutes on low flame.
• Cut green chilies into very small pieces.
• Smash steamed bananas & potato. : BANANA CUTLET RECIPE
• Add amchur, salt, and green chilies to it.
• Mix it well.
• Now take a small portion of the mixture on palm
and make roll of it (if the mixture is sticky, then
apply little oil on palms).
• Press the roll slightly.
• Repeat the method for rest of the mixture.
• Put bread crumbs or granulated suji in a plate.
• Roll the cutlets in bread crumbs or suji.
• Heat oil in a frying pan and shallow-fry the cutlets.
• Serve it hot with tomato sauce or mint sauce.
INDIAN RECIPES : CHEESE ROLLS RECIPE
Cheese Rolls is a very easy and delicious recipe. Learn how to make/prepare Cheese Rolls by following this
easy recipe.

Serves: 3 Preparation Time: 8 Min

Cooking Time: 20 Min Difficulty:
Rating: 5.8 Recipe Type: Veg.

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Ingredients:
• 6 Bread pieces (without brown edges)
• 100 g Cheese
• 100g Butter

How to make Cheese Rolls:

• Mix cheese and butter in a bowl.
• Apply cheese mixture on both the sides of all the
bread slices.
• Roll it one by one and put toothpicks on both the
ends, so that it doesn’t open.
• Now refrigerate it for 10 minutes.
• Grease a baking tray with butter and bake them.
• Serve them hot.

INDIAN RECIPES : CUCUMBER SANDWICH RECIPE

Cucumber Sandwich is a delicate dish usually served with coffee or tea. Learn how to make/prepare
Cucumber Sandwich by following this easy recipe.
 Difficulty: Average Rating: 9.0

Recipe Type: Veg.  

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Ingredients:
• 1 Cucumber
• 8 oz Cream cheese, softened
• 3 Green onion tops, chopped
• 1/2 Cup mayonnaise
• 2 Slices of bread
• Dash garlic salt
• Dash pepper
• Tabasco to taste

How to make Cucumber

Sandwich:
• Wash and grate the cucumber
properly.
• Allow to drain over a paper towel.
• Mix cheese, mayonnaise, onion,
tabasco, salt and pepper.
• Add cucumber and mix well.
• Spread on a bread slice.
• Cover with another slice.
• Cucumber Sandwich is ready.

PANEER KAJU PASANDA

Cottage cheese and cashewnuts cooked into a delicious gravy with fresh indian
spices.
Preparation Time : 25-30 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer)
400 grams

Cashewnuts
15-20

Onions
2 medium

Coconut
2 inch piece

Ginger
1 inch piece

Garlic
2-3 cloves

Fresh coriander leaves

a few sprigs

Kashmiri red chillies

5-6

Poppy seeds (khuskhus/posto)

1 tablespoon

Cumin seeds
1 teaspoon

Coriander seeds
1 tablespoon

Cloves
2

Cinnamon
1 inch stick

Sunflower seeds (charoli/chironji)

2 tablespoons

Oil
3 tablespoons + to deep fry
Tomato puree
1 cup

Sugar
1 teaspoon

Salt
to taste

Fresh cream
1/2 cup

METHOD
Cut cottage cheese into one and a half inch sized cubes. Heat sufficient oil in a kadai and deep-fry the
cottage cheese cubes till light golden. Drain onto an absorbent paper and set aside. Deep-fry cashewnuts
in the same oil till light golden. Drain onto an absorbent paper and keep aside. Peel, wash and roughly
chop onions. Wash and roughly chop the coconut. Peel, wash and roughly chop ginger and garlic. Clean,
wash and roughly chop coriander leaves. Remove stems and dry roast Kashmiri red chillies along with
poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger,
garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves,
cinnamon and sunflower seeds and grind to a paste using a little water. Heat three tablespoons of oil in a
kadai, add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the
masala. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to
fifteen minutes or till gravy is thick. Add the fried cottage cheese and cashewnuts and cook further for a
minute. Gently stir in the fresh cream and serve hot.
PANEER MALAI CURRY
Paneer pieces cooked in a spicy masala with coconut milk make a most delicious
curry
Preparation Time : 10-15 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Cottage cheese
(paneer)
200 grams
Coconut, scraped
1 1/2 cup
Oil
4 tablespoons
Salt
to taste
Turmeric powder
1/2 teaspoon
Bay leaves
2
Green cardamoms
3-4
Cloves
3-4
Cinnamon
1 inch stick
Onions, grated
2 medium
Ginger paste
1 tablespoon
Red chilli powder
1 teaspoon
Pure ghee
1 tablespoon
Tender coconut
1 large

METHOD
Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two
tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt. Dissolve one-
fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up.
Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm
water. Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms,
cloves and cinnamon. Stir-fry briefly. Add grated onions and sauté for two to three minutes and then add
ginger paste. You can sprinkle a little water if required. Blend red chilli powder and the remaining turmeric
powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add
coconut milk. Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to
seven minutes. Take a tender coconut. Remove contents. Fill empty coconut shell with this mixture.
Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C. Keep coconut shell in hot
oven for fifteen to twenty minutes to cook on dum. Serve directly from the coconut shell.
KANDHARI KOFTA CURRY
Chicken koftas cooked in creamy onion and tomato
gravy
Preparation Time : 30 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Chicken mince
400 grams

Cinnamon powder
1/2 teaspoon

Salt
to taste

Oil
3 tablespoons

Onion paste, boiled

3/4 cup

Ginger-garlic paste
1 tablespoon

Red chilli powder

1 teaspoon

Tomato puree
1/2 cup

Cashewnut paste
1/4 cup

Garam masala powder

1/2 teaspoon

Fresh cream
2 tablespoons

METHOD
Mix cinnamon powder, one tea spoon salt and chicken mince thoroughly. Divide this mixture into twelve
equal portions. Shape them into balls and place on a greased baking tray. Refrigerate for thirty minutes
and then cook in a preheated oven for fifteen minutes.Heat oil in a pan. Add boiled onion paste and cook
till onions turn pink. Add ginger garlic paste and red chilli powder. Sauté for a minute on a low heat. Stir in
tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes, stirring constantly.
Add one and half cups of water, bring it to a boil. Add cooked chicken koftas, garam masala powder and
pomegranate syrup. Correct seasoning. Simmer for five minutes. Finish with fresh cream and serve hot
KUMBH SHASLIK
Tempting easy to prepare marinated barbequed
mushrooms.
Preparation Time : 1 hour
Cooking Time : 10-12 minutes
Servings : 4

INGREDIENTS
Fresh button mushrooms
10-12 large

Onions, 1 1/2 inch pieces layers separated

1 medium

Tomatoes, seeded cut into 1 1/2 inch pieces

2 medium

Green capsicum, 1 1/2 inch pieces

2 medium

Hung yogurt
1/2 cup

Kashmiri red chilli powder

1/2 tablespoon

Garam masala powder

1 teaspoon

Dried fenugreek leaves (kasoori methi), crushed

1 teaspoon

Ginger paste
2 teaspoons

Garlic paste
2 teaspoons

Salt
to taste

Oil
4 teaspoons

METHOD
Mix together hung yogurt, red chilli powder, garam masala powder, kasoori methi, ginger paste, garlic
paste and salt and mix well. Cut the stems of the mushrooms and add to the yogurt mixture along with
onion, green capsicum and tomatoes. Add two teaspoons oil and mix. Let them marinate for half an
hour.String them onto skewers in the following order – onion, mushroom, green capsicum, tomato, repeat
this once ending with an onion piece. Place them on the barbecue and roast, basting with oil in between.
Rotate the skewers a few times so that the vegetables get cooked evenly all around. Serve hot.