Spicy Kasundi Prawns INGREDIENTS 400g medium size deshelled and deveined prawns Impresso's Bengal kasundi mustard sauce 1 teaspoon turmeric powder 2 tablespoon grated coconut 4 green chillies – slit cut…

Eggplant Kasundi INGREDIENTS ¼ cup cooking oil 250 gms green eggplant, cut into 3-4 cm thick pieces 1 medium onion chopped 2 teaspoons of Impresso's Bengal Kasundi Mustard Sauce 1…

Paneer Kasundi INGREDIENTS 300gms of Paneer, 8 -10 thick square pcs 1 medium onion - Puree 1 green capsicum 1 yellow capsicum 1 tablespoon fresh coriander chopped 6 teaspoons Impresso's…

Creamy Bengal Kasundi mustard Chicken INGREDIENTS 1/4 cup cream 1 Tablespoon of Impresso Bengal Kasundi mustard ½ teaspoon brown sugar 4 boneless skinless chicken breasts - cut into halves 1/4…

Spicy Yellow Mustard Fish INGREDIENTS 4 Fish fillets (Approx. 100 gm each) fish of your choice 2 tablespoons lemon juice 3 tablespoons Impresso American Yellow Mustard Sauce 2 Teaspoons Red…

Roasted Peri Peri Veggie Sandwich INGREDIENTS 200g of medium zucchini or cucumber, chopped 200g of small eggplants chopped 1 medium onion - chopped 1 red capsicum - chopped 1 yellow…

Grilled Corn and Quinoa Salad with Barbeque Sauce INGREDIENTS ¾ cups of cooked & rinsed quinoa 4 grilled corn, kernels removed from the corn 2 tablespoons of sliced green olives…

BBQ Chicken Pizza Roll Up INGREDIENTS 1 large pack of refrigerated pizza dough ½ tablespoon honey 2 tablespoons Impresso BBQ Sauce 1 cup shredded mozzarella cheese 1 cup cooked shredded…

Barbecue paneer Quesadillas INGREDIENTS 2-1/2 cups of paneer 3 long green chillies, chopped ½ cup of salsa ½ cup of Impresso's BBQ Sauce 2 tablespoons of taco seasoning 12 flour…

Red Kidney bean stew with brown rice INGREDIENTS 200 g boiled/canned Red kidney beans 1-1/2 Tablespoon of Impresso's Apple Cider Vinegar 2 tablespoons of Cooking oil 1 tablespoon of Olive…