Khana- Indian Recipes and Cuisine

Method

Step 1: Peel bananas and cut into pieces, add 1 tsp salt and turmeric powder to boil it till tender and mash well.
Step 2: Mix coriander leaves, ginger paste, 1 and 1/2 tbsp of dry bread crumps with salt, chilli powder, chana masala powder and mix properly.

For stuffing

Step 3: Mash khoya and paneer, nutmeg powder, chopped almonds, chilli powder, garam masala powder add little banana mixture.
Step 4: Make wall nut sized balls and make a hole in the centre to fill the khoya - paneer mixture and re shape like round.
Step 5: Roll in the rest of the bread crumbs.
Step 6: Deep fry in hot oil till light brown and keep aside.

For gravy

Step 7: Blanch tomatoes in hot water, peel the skin and make into a thick puree.
Step 8: Heat oil and fry the ground paste till light brown, add tomato puree and spice powders with salt. Fry till oil separates.
Step 9: Add grated coconut and 1/2 cups of water and cook till the gravy becomes thick. Add koftas to simmer on a low heat until the koftas becomes soft.
Step 10: Serve hot, garnish with chopped coriander leaves and garam masala powder.

Ingredients

Raw bananas - 2

Dry bread crumbs - 1 tbsp

Turmeric powder - 1/2 tsp

Chilli powder - 1tsp

Channa masala powder - 1/2 tsp

Ginger paste - 1 tsp

Coriander leaves - 1 small bunch

Salt to taste

Oil for deep - frying

For Stuffing

Khoya - milk koa - 2 tbsp

Paneer - 1/2 cup (crumbled)

Almonds - 6 (chopped)

Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Nutmeg powder - 1 tsp

For Gravy

Tomatoes - 2 medium (chop finely)

Fresh coconut - 1 tbsp (Grated)

Red chilli powder - 1/2 tsp

Dhania powder - 1 tsp

Cardamams - 4 powdered

Turmeric powder - 1/2 tsp

Oil - 1 tbsp

Grind into a coarse paste

Onion - 1 big

Ginger - 1 inch piece

Garlic - 6 flakes