Showing newest posts with label Fusion Cuisine. Show older posts
Showing newest posts with label Fusion Cuisine. Show older posts


Honey Glazed Carrots with Indian Touch of Spices:)

Honey Glazed Carrots with Asian Touch of Spices

Like most of my recipes, this one is pretty flexible. I tweaked the original recipe for Honey Glazed Baby Carrots. Added stuff of my own choice, like ginger, chilies etc. This is a great recipe to adapt to use your favorite ingredients, or at least the ones that has been sitting in the fridge at that moment:)I loved it...sincerely, appreciating its simplicity. Yeah, the dressing can be used more as a base' to embellish any vegetable, the way you want them:)


Carrots 5
Honey 4-6 teaspoons
Butter a cube or ghee few spoons
Ginger 1" grated
Dry Red Chili 1 torn into flakes
Garam masala powder 1 pinch
Lemon juice few spoons
Cilantro leaves to garnish.


Wash and clean the carrots, peel and trim their ends, slit if it is too big. If you are using baby carrots...the procedure can be skipped.

Now boil them for 7-10 minutes, add enough salt and lemon juice tot the water. Once they are tender, remove from heat.

In a wide skillet, heat oil...add ginger, chili and carrots...saute for few minutes. Once oil coats up well, add garam masala powder and honey, allow this to glaze all over the carrots. Garnish with cilantro.

Serve to go as an entree. Enjoy:)


Vegan Pasta Biriyani - Recipe Adopted from Gita's Blog

Pasta Biriyani:

Over the past few years, as more and more I traveled, the more I tasted and experimented quite a different decadent recipes:) Since, my days are already sorted out with working commitments, cookery classes and regular damn chores...I hardly ever get a chance to try those cakes, soups, salads, pastas from my fellow bloggers' that keep tempting me endlessly, even in my dreams:)

So, when Gita kept ranting all about healthy food and stuff...I was gleefully eager to incorporate some of her wise ideas.:) Particularly, I am bit inclined towards Biriyani(Okay okay, easy...I know you all knew that). When I saw her recipe for Pasta Biriyani' it certainly went deep inside my heart and got crystallized there, the next moment I am with shopping cart, at super market...looking for quality pasta on the aisle. Well, if you haven't tried fusing Italian stuff with Indian herbs, probably you might want to give it a try...the complexity and richness all in one simple recipe, definitely guaranteed satisfaction:)

Here is the Original Recipe:)

Below is my Tweaked Recipe:


Radiatore Pasta 1 cup
Soya chunks 1/2 cup
Green chili 1 chopped
Onion 1 small bulb - grated
Tomato 1 small - pureed
Ginger 1" grated
Garlic 1 clove minced
Mint leaves few
Cilantro leaves few
Cloves 2
Cinnamon 1 stick
Bay leaves few
Garam masala powder 1/4 spoon
Olive oil few spoons.
Tomato wedges to garnish
Cilantro leaves to garnish
Parmesan cheese to garnish(optional).


Cook pasta as per the directions behind the box, set aside. I add salt and a spoonful oil to it while boiling, in case if you want to try that:)

Boil the soya chunks with enough water and salt for about 7-10 minutes. Once it is done...squeeze the excess water out, retain the chunks.

In a wide skillet, heat oil. Add the whole spices, followed by chilies, onion, ginger and garlic...fry real good, maybe till the raw odor is gone.

Further add the tomato puree, mint, cilantro leaves and garam masala powder.

Now add pasta and soya chunks to it...fry over high heat, briefly.

Garnish with chopped tomatoes, cilantro leaves and Parmesan cheese.



Chili Parotta - Delightful Dinner:)

Chili Parotta:(Restaurant Style)

As I told you all before' Indo-Chinese is a new style' branching out of Indian cuisine. It could not be found in China, Burma or Malaysia...nowhere else, except India.:) This could be whipped in few minutes using only 4 main Chinese ingredients...the soy sauce, chili sauce, MSG(or Ajino motto) and green onions. Prepared to suit the needs of highly evolved palate...for hot and spicy food' of course:)

Parotta - layered Indian flat Bread; Kothu Parotta - Interesting Street Food.

Now imagine, the Parotta + Kothu Parotta concept' being fused with Chinese ingredients = Chili Parotta was thus born:):)

Here you go, enjoy this delicacy and write to me.


Parotta - 2-4 torn into pieces
Bell pepper 1 large diced
Onion 1 large cubed
Garlic 4-7 cloves - chopped finely
Green chilies 2 finely chopped
MSG 1 pinch - optional
Soy sauce few spoons
Chili sauce - as per taste
Tomato ketchup - few spoons
Green onions - 4 finely chopped to garnish
Sesame oil few spoons.


Heat a large wok, add oil. Throw in chilies, garlic, onions and followed by all the sauces and ketchup. Fry real good.

Now add the parotta pieces and capsicum...fry over high heat for few minutes and remove from heat.

Garnish them with green onions. Serve warm as dinner.


Kale Poriyal - Put-on Your Health Caps:)

Kale Poriyal:(Reposting)

I always relate this Kale with that of my Native Murungai Keerai(Drumstick Leaves). Most of the alkaloids present in these greens are very similar. All these days, I was careless to share my daily recipes because...I generally treat them in a same fashion, either Subzi or Dhall! However my friend asked me to share some of my regular recipes as well:)


Kale 2 bunches
Dry red chili 2 crushed
Chana dal 1 spoon
Urad dal 1 spoon
Mustard seeds 1/2 spoon
Coconut oil 1/2 spoons
Grated coconut 2 spoons.


Wash and chop the greens.

In a wide wok, heat oil. Add the mustard, chili and dals. Once they splutter.

Add greens and salt them. Use little less salt than you usually greens wilt a lot and reduce from its original content.

Once the greens are done, garnish with grated coconut and remove from heat.


Spaghetti and Meatballs

Meatballs and Spaghetti:

Last few days, I was scrambling around, to use up all the leftovers from my pantry. I was left scratching my head for a while with a box of spaghetti! Then realized, I could just make the Meatballs and Spaghetti, my long time due. Although I have fermented this recipe for a while...clearly wanted it, in my own way. Yes, that's right you guessed it 'Chicken'. I was hesitant for one thing because, 'really skeptical to pair the chicken koftas with spaghetti and still call it an Italian dish'!!! But I figured it would be okay since it can be whipped in minutes and I have already made the koftas, anyway.


Spaghetti 1 fistful sticks
Chicken Kofta
Veggie Kofta
Marinara sauce/spaghetti sauce
Parmesan cheese.


Boil water with right amount of salt. Immerse the spaghetti completely...cook till tender. Now wash this several times in cold water. Retain in a colander.

In a wide wok, heat few spoons of olive oil. Add the veg-balls or meat balls...saute for few minutes. Add the marinara sauce...bring this to real hot.

Now stir-in the cooked spaghetti and stir-fry over high...let the sauce coat well to all the sides.

Serve warm, garnish with cheese. Enjoy.