Category: Fusion Food

R made a huge batch of hummus and I had to stick it in the freezer. But it came handy when I need to make quick gravies or pizza. With the rice of Veganisim and people using peanut butter or almond butter and other varieties to make a curry why not use yummy for a nutty filling flavour. I was running short of vegetables and only potatoes and carrots survived in my fridge. I could whip up this plate in 30 minutes for a hearty meal.

Need –

• Tofu – half a block or paneer
• Potatoes – 1
• Sweet potato – 1 small
• Carrot – 1
• Onion – 1
• Hummus – 3 tbsp
• Coconut powder or cream – 2 tbsp
• Salt
• Cambodian curry or Thai green curry or Simply garam masala
• Black pepper powder – 1-2 tsp
• Curry leaves – 5 – crushed
• Jeera – 1 tsp
• Oil

Process –

• In a pan take oil and temper cumin seeds.
• Now add sliced onions , diced carrots , potatoes and saute for 5 minutes.
• Add black pepper , cambodian curry powder or paste , curry leaves , salt , hummus , and thin down with coconut cream or powder and water.
• Close and simmer for 10-12 minutes.
• Now add the tofu and simmer for 5 minutes.
• Serve with roti or rice.

I had a faint memory of making something similar in my OTG in 2014 when I had R’s friends come over for dinner , the first set of friends home right after our marriage. His friends absolutely loved what I had made but I had completely forgot about the recipe until recently I found a box of apples in my fridge unused due to lockdown. I tried my best to recollect what the recipe was but couldn’t find it hence I came up with my own version. It is tasty as hell and healthy too.

Need –

• Bread slices – Brown/ White/Multigrain
• Apple – 1 – big
• Onion – 1
• Green chilli – 1 or substitute with mexican spice or japanese mix or chilli flakes or mixed herbs
• Salt
• Garam masala or pav bhaji masala – 1/2 tsp
• Edam or gouda or mozzarella -sliced or grated
• Blue Cheese or Feta – optional

Process –

• Wash the apple and grate it with the skin on. Use the bigger grating side. Once grated , squeeze well to remove the juice – there you have fresh apple juice to drink !
• Grate the onion or slice them thin.
• Mix the apple , onion, salt , chilli or spices with some garam masala. Spread it on the bread . Top with sliced or grated cheese.
• Bake for 7-10 minutes at 180 degree C.
• Top with blue cheese or feta and relish it !!!

Hummus pizza is usually made with left over pita or naan. I tried to recreate with store bought pizza base. These base are such a life saviour on those days when you are in no mood to enter the kitchen and use these bases with anything on top with cheese and food is ready. I had excess of hummus in hand and decided to use it in my pizza.

The usual is the mediterranian mix of onion ,tomato , feta and herbs. This is your own creation.

Need –

• Pizza base- 2 – homemade or store bought
• Hummus
• Red Onions – sliced – 1
• Capsicum – sliced – 1
• Sweet corn – handful
• Dried basil – 2 tbsp
• Dried parsley – 2 tbsp
• Salt
• Pepper
• Olive oil
• Block cheese – grated 1/2 cup
• Mozzarella – grated 1/2 cup
• Feta – optional

Process –

• Spread the hummus on the base and bake it for 5 minutes at 180 degrees.
• Now spread the vegetables , dried herbs, pepper, salt and oil.
• Top with cheese and bake it.
• When done , remove and drizzle more hummus and serve.

Muthiyas (mentioned in previous post) is a yummy snack. There is never too much muthiya but if you have left overs turn it into one yummy dinner to go with peas pull or jeera rice or just plain rice. Kadhi is a yogurt gravy with some spices and simmered. It can be plain and served with kichdi like in Gujrat or with pakoras from Punjab or Rajasthan.

Need –

• Left over muthiyas or steamed muthiyas – 1 cup
• Curd – 1 cup
• Water – 1 cup
• Green chilli – 2 crushed
• Ginger – 1 inch crushed
• Besan – 1 tbsp
• Kasoori methi – crushed 1 tbsp
• Sugar – 1 tsp
• Cinnamon – 1
• Salt
• Oil
• Mustard seeds – 1 tsp
• Jeera

Process –

• Whisk together curd , water , sugar, besan, chilli and ginger.
• In a pan take oil and temper mustard seeds, jeera , cinnamon and add the curd mixture. Simmer for 5 minutes.
• Add the crushed kasoori methi and the steamed muthiyas and cook for 3-5 minutes. Add salt, mix and serve. You could add the raw muthiyas along in the 2nd step and let it cook in the mixture.

Tofu is an acquired taste for sure. While we Indians heavily depend on Paneer for extra protein , tofu is famous in the vegan world, it originated in China. Tofu has a lot of good benefits along with proteins and other nutrients.

Need –

• Roti – 6
• Firm tofu – cubed
• Tandoori powder – 1 tsp
• Turmeric – 1 tsp
• Pepper- 1/4 tsp
• Salt
• Amchur – 1/2 tsp
• Curd – 1 cup
• Cherry Tomatoes – 10
• Onion – 1- cubed
• Avocado – 1
• Lemon juice -1 tbsp
• Pepper powder – 1 tsp
• Salt
• Kale chips
• Green chutney

Process –

• Mix curd with salt , turmeric , tandoori powder , amchur , pepper and marinate tofu , cherry tomato and onion for 15 minutes. Save the excess marinade to use as a sauce. Bake at 200 degrees for 17- 20 minutes till brown.
• Mash the avocado with salt , pepper and lemon juice.
• In the roti , place the tofu , top with avocado , kale chips and green chutney. Roll and enjoy.

Pav Bhaji is the favourite street food of Bombay. It was a lunch delicacy developed for the then mill workers before it became famous and spread everywhere. Pav is bread and bhaji is vegetables. The bhaji is a mix of vegetables with spices. The original bhaji does not contain beetroot. It’s an addition to make it more nutritious.

Need –

• Potatoes – 2
• Onion – 1 – large
• Capsicum – 1
• Carrot – 1
• Cauliflower – 1
• Beetroot – 1
• Tomato – 4
• Green peas – 1 cup
• Butter – 6 tbsp or cubes
• Oil – 1 tsp
• Ginger garlic paste – 1 tsp
• Jeera/ Cumin seeds – 2 tsp
• Red chilli powder – 2 tsp
• Turmeric – 1/2 tsp
• Pav bhaji masala – 5 tsp (Substitute with garam masala ONLY if pav bhaji masala is not available)
• Salt
• Lemon
• Chopped onion – 1
• Coriander leaves – handful

Process –

• Peel potatoes , carrot ,beetroot and cube them. Clean the cauliflower and blanch it. Pressure cook all for 4 whistles. Cool and mash it
• In a pan take 2 tbsp butter and oil (oil prevents burning) and temper jeera. Add chopped onion and cook till translucent , add the ginger garlic paste. Cook till raw smell goes away. Add chopped tomatoes. Cook till tomatoes turn mushy and add chopped capsicum and saute it; keep it crunchy. Add the peas
• Add the red chilli powder , turmeric , half pav bhaji masala , salt. Add the mashed vegetables and mix. Add water to adjust the consistency. Add the remaining pav bhaji masala and switch off when you see a boil. Squeez half a lemon and add the remaining butter and coriander.
• Serve with butter toasted pav , chopped onions , lemon wedge.

Tofu is usually used as a substitute for panner which I have never understood and never will. Tofu has a distinct flavour and usually used in salads as baked tofu. While I did get the tofu with a similar idea , I wanted to make a salad bowl with something that reminded me of falafels.

Thus this tikki took birth in my kitchen. I used silken tofu so my patties were a but softer. I have also cooked them on a pan and not deep fried them.

Need –

• Tofu – 1 block – silk or firm
• Sabudhana / Tapioca pearls – 1 cup
• Bajra/ Ragi – 1 tbsp
• Green chilli – chopped – 1
• Red chilli powder – 1 tsp (depending on spice level)
• Coriander + mint – chopped
• Amchur powder – 1 tsp
• Garam masala – 1 tsp
• Peanuts – roasted and crushed
• Ginger – chopped
• Oil

Process –

• Mash the tofu and sabudhana together. I skip adding potatoes usually.
• Roast the peanuts and grind it coarse. Getting the bits in the mouth is a surreal experience
• Add the rest of the spices . Add the bajra to bind well. Make roundels and flatten them
• Cook on a pan with oil till browned and crisp.
• You can choose to add bread crumbs or fry them .
• I served it with some guacamole and some nachos.