LOW - CAL. fusion dish

Fusion cooking, also commonly called fusion cuisine, is the practice of combining foods and cooking styles from diverse sources to create new dishes and flavor combinations. The trend, which is normally perceived to have been popularized in the 1970s, typically pairs non-traditional spices and foods from different groups in an effort to create unique tastes. Fusion cooking is normally embraced by fans of progressive cuisine and shunned by traditionalists.


CHINESE STUFFED IDLI

CHINESE STUFFING
Onion chopped 1
Tomato chopped 1
Capsicum finely chopped 1
Garlic & ginger grated 1 tsp
Green chillies finely chopped 1 tsp
Soya sauce, tomato sauce 1 tsp each
Salt & pepper as per taste
Oil 1 tsp
Heat oil in a wok. Sauté garlic, ginger for few seconds.
Add onion sauté till pink, add capsicum & tomato. Cook for a minute, add sauces, salt & pepper.
Remove from fire.

FOR IDLI
1 cup semolina
1 cup curd
A pinch of sugar & salt
½ tsp oil
1 tbsp Eno fruit salt
Little water
Mix all the above ingredients together.
Pour 1 tsp of idli mix in each idli mould, followed by 1 tsp each of Chinese stuffing, followed by again 1 tsp idli mix.
Microwave for 5 minutes.
Stuffed fusion idli is ready.

New combo - try it

INDIAN STYLE – FENUGREEK WITH COTTAGE CHEESE
METHI PANEER

Ingredients

1 big bunch - Fresh Methi leaves(fenugreek)
200 gram – Paneer (cottage cheese), cubed
1 big - Tomato, pureed
1/2 tsp - Turmeric powder
1 tsp - Coriander powder
1/2 tsp - Cumin seeds
1 big – onion chopped

Masala Paste - Grind to smooth paste

2 to 3 - Green chillies
7 big flakes - Garlic
2 '' piece - Ginger
8 - Black pepper corns
2 - Cardamom seeds, powdered

Garnish

1/2 Cup Coriander leaves, chopped

Method

1 ) Pick methi leaves from the stem and wash very well. Drain and set aside.
2 ) Heat oil in a kadai/ wok. When oil is hot, add paneer cubes in batches and fry to a light brown color. Drain and set aside.
3 ) In the remaining oil, add cumin seeds, when it splutters add ground masala paste, turmeric powder and salt to taste. Fry well for 2 to 3 minutes on low heat. Now add onion and coriander powder and fry for a few seconds. Then add tomato puree and cook till oil separates on low heat. Add fenugreek leaves, saute for a few minutes, till the leaves are cooked.
4 ) Now add paneer cubes and mix in well. Let the paneer suck in the masala flavors. Add one or two tablespoon of water, cover and cook for a minute or two. Open and garnish with coriander leaves.

heartfull meal for remaining weeks of winter..

TORTILLA SOUP (VEG.) – INDIAN VERSION
INGREDIENTS
For the soup
3 tablespoons olive oil
1/3 medium onion, thinly sliced
2 to 3 cloves garlic, minced
2 tomatoes, diced
3/4 teaspoon salt
1 teaspoon dried oregano
6 cups vegetable broth
For garnishes:
1/4 cup olive oil
6 corn small corn tortillas, cut into strips
1 teaspoon salt
2 large green chillies((Jalepeno chiles can also be used)
Small handful cilantro leaves, chopped(coriander leaves)
1/4 small cabbage, thinly sliced
1 cup chopped stemmed spinach
½ cup shredded processed cheese(optional)
Procedure
1. Heat the olive oil in a large soup pot over medium-high heat, then add the onion. Cook until translucent, about two minutes, then add the garlic and cook for an additional minute. Stir in the tomatoes, salt, and oregano and cook for another minute, then add the vegetable broth, bring to a boil, and reduce the heat to simmer for 30 minutes, until the tomatoes melt into the broth.

2. In the meantime, prepare the tortilla strips. Heat the oil in a shallow skillet until a small piece of tortilla bubbles vigorously when added, then fry the strips in batches until golden, about 2 minutes. Transfer to paper towels to drain and toss while still hot with salt.

3. In a dry skillet, toast the chillies over medium-high heat until they soften, 1 to 2 minutes. Push them into the surface of the skillet as needed with a wooden spoon. Remove to a cutting board, then stem and de-seed them and chop into small pieces.

4. Ladle the broth into shallow bowls and garnish with tortilla chips, cheese, coriander leaves, chillies and spinach.

TORTILLAS
1 1/2 cup corn meal
½ tsp salt
3 tbsp oil
¼ cup warm water to make dough
Mix flour, salt and oil together.
Add warm water gradually and make a smooth and elastic dough.
Cover with a moist cloth and keep aside for ½ an hour.
Divide the dough into 7 parts.
Roll out each part into big thin chappati
Heat griddle/tawa. Place the rolled tortilla on the tawa. Cook lightly on one side for about a minute and then turn. Reduce heat and cook the other side. Remove from heat.

THREE SISTERS SOUP

THREE SISTERS SOUP
Ingredients
• 2 cups canned corns, drained
• 2 cups fresh green beans, diagonally cut
• 2 cups peeled and cubed pumpkin
• 1 cup diced peeled potatoes
• 5 cups water
• 1 tablespoon soya granules
• 2 tablespoons butter, melted
• 2 tablespoons plain flour
• 1/4 teaspoon salt & pepper
Method
1. Place the corns, green beans, pumpkin, and potatoes into a pot, and pour in water and soya granules.
2. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
3. Blend flour into the butter, then stir into the soup.
4. Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
5. Season with salt & pepper, and serve.

IDLI CHAAT

KURKURI IDLI CHAAT

Serves 6-8

Idli (semolina steamed cake) – 1”size 24pieces

Papadi (fried plain flour 1 ½” size chapatti) 12 pieces

Chickpea (Kabuli channa) ½ cup

Cottage cheese (cut into ½”piece) ½ cup

Curd 2 cups

Tamarind sauce 1 tbsp

Mint-coriander (dhania pudina chutney) 1 tbsp

Salt, red chilli powder, chaat masala 1 tsp

Oil for deep frying

Soak chick peas overnight. Boil and drain out excess liquid.

Heat 1 tsp of oil. Sauté chickpeas in it for few minutes. Sprinkle little salt on it. Keep aside.

Deep fry the cottage cheese & idli till golden. Keep aside.

Beat curd till smooth. Mix spices in it.

On a serving platter, arrange papadi follow by idli, chickpea & cottage cheese.

Pour curd on it and then tamarind sauce and dhania pudina chutney.

Serve & enjoy.