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Food and Drinks News

7 Recipes That Give A Delicious Indian Twist To Global Dishes

Polka Café logo Polka Café 17-07-2017 Neha Mittal

Indians have had a history of welcoming other cultures with warmth. Food is a significant aspect of any culture and here we are with some global dishes that have found their way in the Indian palate. But yes, they have a different form and a flavor – Fusion food as we call them.Chef Sanjeev Kapoor explains, “Fusion food is all about bringing together the best of two cuisines to create a dish that is in the true sense – A new world cuisine! It not only caters to a brand new generation of food choices, but also gives you a chance to push the envelope on creativity a bit further with each recipe you try. The best part though is that when it comes to fusion cooking there are no rules to be followed!”All these items have acquired an Indian touch, authentic Indian flavors and even presentation. But when you come to know of their origins you would wonder how routinely Indian they have become.: 7 Recipes That Give A Delicious Indian Twist To Global Dishes © Polkacafe 7 Recipes That Give A Delicious Indian Twist To Global Dishes

Indians have had a history of welcoming other cultures with warmth. Food is a significant aspect of any culture and here we are with some global dishes that have found their way in the Indian palate. But yes, they have a different form and a flavor – Fusion food as we call them.

Chef Sanjeev Kapoor explains, “Fusion food is all about bringing together the best of two cuisines to create a dish that is in the true sense – A new world cuisine! It not only caters to a brand new generation of food choices, but also gives you a chance to push the envelope on creativity a bit further with each recipe you try. The best part though is that when it comes to fusion cooking there are no rules to be followed!”

All these items have acquired an Indian touch, authentic Indian flavors and even presentation. But when you come to know of their origins you would wonder how routinely Indian they have become.

Paneer tikka pizza

The pizza we're all familiar with - the kind with tomato sauce, cheese, and toppings - did originate in Italy. Specifically, baker Raffaele Esposito from Naples is often given credit for creating the first such pizza pie. Legend has it that Esposito was called upon to make a pizza for Italian King Umberto I and Queen Margherita when they visited Naples in 1889. That pizza which featured fresh tomatoes, mozzarella cheese, and basil, is still known as Pizza Margherita today. One of the popular fusion versions of Pizza in India is Paneer Tikka Pizza.Recipe: Paneer Tikka PizzaPrep Time: 16-20 minutesCook time: 26-30 minutesServes: 4Ingredients:Cottage Cheese 2 mediumPizza Base 1/4 mediumRed capsicum 1/4 mediumYellow capsicum 1/4 mediumOnion roughly chopped 1 mediumFresh mint leaves a fewOlive oil 2 tablespoonsSweet corn kernels, boiled 1/2 cupTomato sauce 2 tablespoonsSalt to tasteRed chillies, crushed 1/4 teaspoonDried oregano 1/4 teaspoonMozzarella cheese 1 cupPaneer (cottage cheese) 250 gramsHung yogurt 1/2 cupLemon juice 1/2Garlic paste 1 tablespoonGinger paste 1 tablespoonRed chilli powder 1 teaspoonSalt to tasteGaram masala powder 1/2 teaspoonOil 2 tablespoonsMethod:Take yogurt in a bowl, add lemon juice, garlic paste, ginger paste, red chilli powder, garam masala powder and mix well. Cut paneer into big cubes, sprinkle a little red chilli powder and salt on them. Roll in the yogurt mixture and set aside for 5-10 minutes. Heat 2 tbsps of oil in a non stick pan, place the paneer cubes in it and cook.Roughly chop green, red and yellow capsicums and put in the chopper jar. Add onion, a few mint leaves and chop coarsely. Turn over the paneer pieces when the underside turns golden and cook the other side similarly. Preheat oven to 180°C.Arrange the pizza bases on a baking tray, brush them with a little olive oil. Heat 2 tbsps olive oil in another non stick pan, add the chopped vegetables and corn and sauté. When the paneer cubes are evenly golden on both sides, drain and place them on a plate and cut them into smaller cubes. Add tomato ketchup, salt, crushed red chillies, oregano to the corn mixture and mix. Cook till slightly dry.Spread the corn mixture on the pizza bases, sprinkle mozzarella cheese generously. Sprinkle a little crushed red chillies. Arrange the paneer cubes on top of the cheese and bake in the preheated oven till the cheese melts. Cut into wedges and serve hot.Recipe source: http://wonderopolis.org/wonder/who-invented- pizza © From a newbie's kitchen Paneer tikka pizza

Image credit: From a newbie's kitchen 

The pizza we're all familiar with - the kind with tomato sauce, cheese, and toppings - did originate in Italy. Specifically, baker Raffaele Esposito from Naples is often given credit for creating the first such pizza pie. Legend has it that Esposito was called upon to make a pizza for Italian King Umberto I and Queen Margherita when they visited Naples in 1889. That pizza which featured fresh tomatoes, mozzarella cheese, and basil, is still known as Pizza Margherita today. 

One of the popular fusion versions of Pizza in India is Paneer Tikka Pizza.

Recipe: Paneer Tikka Pizza

Prep Time: 16-20 minutes

Cook time: 26-30 minutes

Serves: 4

Ingredients:

Cottage Cheese 2 medium

Pizza Base 1/4 medium

Red capsicum 1/4 medium

Yellow capsicum 1/4 medium

Onion roughly chopped 1 medium

Fresh mint leaves a few

Olive oil 2 tablespoons

Sweet corn kernels, boiled 1/2 cup

Tomato sauce 2 tablespoons

Salt to taste

Red chillies, crushed 1/4 teaspoon

Dried oregano 1/4 teaspoon

Mozzarella cheese 1 cup

Paneer (cottage cheese) 250 grams

Hung yogurt 1/2 cup

Lemon juice 1/2

Garlic paste 1 tablespoon

Ginger paste 1 tablespoon

Red chilli powder 1 teaspoon

Salt to taste

Garam masala powder 1/2 teaspoon

Oil 2 tablespoons

Method:

Take yogurt in a bowl, add lemon juice, garlic paste, ginger paste, red chilli powder, garam masala powder and mix well. Cut paneer into big cubes, sprinkle a little red chilli powder and salt on them. Roll in the yogurt mixture and set aside for 5-10 minutes. Heat 2 tbsps of oil in a non stick pan, place the paneer cubes in it and cook.

Roughly chop green, red and yellow capsicums and put in the chopper jar. Add onion, a few mint leaves and chop coarsely. Turn over the paneer pieces when the underside turns golden and cook the other side similarly. Preheat oven to 180°C.

Arrange the pizza bases on a baking tray, brush them with a little olive oil. Heat 2 tbsps olive oil in another non stick pan, add the chopped vegetables and corn and sauté. When the paneer cubes are evenly golden on both sides, drain and place them on a plate and cut them into smaller cubes. Add tomato ketchup, salt, crushed red chillies, oregano to the corn mixture and mix. Cook till slightly dry.

Spread the corn mixture on the pizza bases, sprinkle mozzarella cheese generously. Sprinkle a little crushed red chillies. Arrange the paneer cubes on top of the cheese and bake in the preheated oven till the cheese melts. Cut into wedges and serve hot.

Recipe source: http://wonderopolis.org/wonder/who-invented- pizza

Quesadillas

Quesadillas are ‘Indian rotis folded, stuffed, cut and served. When the Spanish first invaded Mexico in 1521, they brought with them a new variety of livestock. This included cows, pigs, and sheep. The Spanish also introduced Mexico to other foods such as dairy products, garlic, and other spices. This meant that the Mexicans were missing a fundamental and much-loved ingredient in the quesadilla. Cheese! Traditional original quesadillas use tortillas but Indians replaced it with rotis that work the same for the dish.Recipe: Refried Bean QuesadillasSoaking Time: OvernightPrep Time: 20 minsCooking Time: 30 minsIngredients:For The Whole Wheat Tortillas:1 1/4 cups whole wheat flour (gehun ka atta)Salt to tasteFor The Refried Beans Stuffing:1 1/2 cups soaked and boiled rajma (kidney beans)1 1/2 tsp oil2 tsp finely chopped garlic2 tsp finely chopped green chillies1/2 cup chopped onions1 cup chopped tomatoes1/2 tsp chilli powder1/2 tsp roasted cumin (jeera) powderSalt to tasteFor The Coarse Green Tomato Salsa:1 cup chopped green tomatoes1/4 cup chopped spring onions2 tsp roughly chopped garlic1/2 tsp roasted cumin (jeera) powder1 tsp roughly chopped green chillies1 tbsp chopped coriander (dhania)Salt to tasteOther Ingredients: Whole wheat flour for rollingMethod:For the whole wheat tortillas - Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.For the refried beans stuffing - Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rajma and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while mashing it coarsely using a potato masher.How to proceed - Divide the dough into 6 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling. Spread a portion of the refried beans stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook each tortilla on a slow flame, till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make 5 more stuffed whole wheat tortillas. Serve immediately with green tomato salsa.Recipe source: http://www.kudolife.com/quesadilla-recipe/ © Tarla Dalal Quesadillas

Image credit: Tarla Dalal

Quesadillas are ‘Indian rotis folded, stuffed, cut and served. When the Spanish first invaded Mexico in 1521, they brought with them a new variety of livestock. This included cows, pigs, and sheep. The Spanish also introduced Mexico to other foods such as dairy products, garlic, and other spices. This meant that the Mexicans were missing a fundamental and much-loved ingredient in the quesadilla. Cheese! Traditional original quesadillas use tortillas but Indians replaced it with rotis that work the same for the dish.

Recipe: Refried Bean Quesadillas

Soaking Time: Overnight

Prep Time: 20 mins

Cooking Time: 30 mins

Ingredients:

For The Whole Wheat Tortillas:

1 1/4 cups whole wheat flour (gehun ka atta)

Salt to taste

For The Refried Beans Stuffing:

1 1/2 cups soaked and boiled rajma (kidney beans)

1 1/2 tsp oil

2 tsp finely chopped garlic

2 tsp finely chopped green chillies

1/2 cup chopped onions

1 cup chopped tomatoes

1/2 tsp chilli powder

1/2 tsp roasted cumin (jeera) powder

Salt to taste

For The Coarse Green Tomato Salsa:

1 cup chopped green tomatoes

1/4 cup chopped spring onions

2 tsp roughly chopped garlic

1/2 tsp roasted cumin (jeera) powder

1 tsp roughly chopped green chillies

1 tbsp chopped coriander (dhania)

Salt to taste

Other Ingredients:

Whole wheat flour for rolling

Method:

For the whole wheat tortillas - Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the refried beans stuffing - Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rajma and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while mashing it coarsely using a potato masher.

How to proceed - Divide the dough into 6 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling. Spread a portion of the refried beans stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook each tortilla on a slow flame, till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make 5 more stuffed whole wheat tortillas. Serve immediately with green tomato salsa.

Recipe source: http://www.kudolife.com/quesadilla-recipe/

Sandwiches

The origin of the word 'sandwich' for an item of food may have originated from a story about John Montagu, the 4th Earl of Sandwich. He didn't really 'invent' the sandwich but he may have made it popular. It is said that in approx.1762, he asked for meat to be served between slices of bread, to avoid interrupting a gambling game. So our most sought after tiffin snack gets its name from Sandwich the place, somewhere in south east England. Recipe: Veg Curd SandwichPrep time: 10 minsCook time: 5 minsServes: 2 Ingredients:4 slices of bread¾ cup thick curd / greek yogurt or 3 tbsp hung curdSalt as needed½ cup grated carrots, chopped onions, bell peppers1 green chili (skip if making for kids)¼ tsp mustard powder (adjust as desired)¼ tsp pepper, more if desiredRed chili flakes as needed (optional)Handful of fresh herbs like coriander or parsley2 tsps softened butter or olive oil1 tsp olive oilMethod:Toast the buttered bread as desired in a toaster or griddle. set aside. If you do not have hung curd, then add regular curd to a muslin cloth and squeeze it gently to remove excess whey. You can do this the previous night and also hang it in the refrigerator. Mix all the other ingredients in a bowl along with curd.Spread this over the bread and cover it with another slice. Press down and halve the sandwich. Do not toast the sandwich or put it in a toaster after spreading the yogurt mixture. Heat kills the beneficial good bacteria in curd. Serve right away or at least within 2 hours.Recipe source: http://indianhealthyrecipes.com/veg-curd-sandwich-recipe/: Sandwiches © Indian healthy recipes Sandwiches

Image credit: Indian healthy recipes 

The origin of the word 'sandwich' for an item of food may have originated from a story about John Montagu, the 4th Earl of Sandwich. He didn't really 'invent' the sandwich but he may have made it popular. It is said that in approx.1762, he asked for meat to be served between slices of bread, to avoid interrupting a gambling game. So our most sought after tiffin snack gets its name from Sandwich the place, somewhere in south east England. 

Recipe: Veg Curd Sandwich

Prep time: 10 mins

Cook time: 5 mins

Serves: 2

Ingredients:

4 slices of bread

¾ cup thick curd / greek yogurt or 3 tbsp hung curd

Salt as needed

½ cup grated carrots, chopped onions, bell peppers

1 green chili (skip if making for kids)

¼ tsp mustard powder (adjust as desired)

¼ tsp pepper, more if desired

Red chili flakes as needed (optional)

Handful of fresh herbs like coriander or parsley

2 tsps softened butter or olive oil

1 tsp olive oil

Method:

Toast the buttered bread as desired in a toaster or griddle. set aside. If you do not have hung curd, then add regular curd to a muslin cloth and squeeze it gently to remove excess whey. You can do this the previous night and also hang it in the refrigerator. Mix all the other ingredients in a bowl along with curd.

Spread this over the bread and cover it with another slice. Press down and halve the sandwich. Do not toast the sandwich or put it in a toaster after spreading the yogurt mixture. Heat kills the beneficial good bacteria in curd. Serve right away or at least within 2 hours.

Recipe source: http://indianhealthyrecipes.com/veg-curd-sandwich-recipe/

Ratatouille

My first brush with this word was when I saw this animation movie with a mouse chef whose signature dish happened to be our very own Ratatouille. The modern ratatouille dish is claimed by the people of Nice and the Provence region of France, located in the South East bordering Italy who are known for a cosmopolitan culinary style that is at once typically Mediterranean, yet also quite French, so it isn’t hard to imagine Nice being the home of ratatouille.The word ratatouille is pronounced 'rat-a-tooey' and is a French word, but the full name of ratatouille is ratatouille niçoise referring to the Nice region of France where ratatouille is most often associated with. Recipe: Indian RatatouilleServes: 6Ingredients:2 cups diced onions2 tablespoons olive oil3 cloves garlic, minced1 fresh chili pepper, minced,seeded for a milder hot1 tablespoon grated fresh ginger root1 teaspoon ground cumin1 teaspoon ground coriander1⁄2 teaspoon turmeric1⁄2 teaspoon ground cinnamon1⁄4 teaspoon ground cardamom1 teaspoon salt1 pinch of crumbled saffron (optional)1 cup orange juice5 cups cubed eggplants, 1 inch cubes4 cups cubed zucchini or 4 cups yellow squash or 4 cups patty pan squash1 1⁄2 cups diced bell peppers3 cups diced fresh tomatoes or 1 (28 ounce) can tomatoes, undrained1⁄4 cup chopped fresh basilMethod:In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes. Stir in the garlic, chille, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly. Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.Add the squash, bell peppers, tomatoes, and basil. Cover and continue to simmer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking. Serve hot or at room temperature.P.S.: If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios. Recipe source: http://www.historyofthings.com/history-of- ratatouillehttp:/ © Ottolenghi Ratatouille

Image credit: Ottolenghi 

My first brush with this word was when I saw this animation movie with a mouse chef whose signature dish happened to be our very own Ratatouille. The modern ratatouille dish is claimed by the people of Nice and the Provence region of France, located in the South East bordering Italy who are known for a cosmopolitan culinary style that is at once typically Mediterranean, yet also quite French, so it isn’t hard to imagine Nice being the home of ratatouille.

The word ratatouille is pronounced 'rat-a-tooey' and is a French word, but the full name of ratatouille is ratatouille niçoise referring to the Nice region of France where ratatouille is most often associated with. 

Recipe: Indian Ratatouille

Serves: 6

Ingredients:

2 cups diced onions

2 tablespoons olive oil

3 cloves garlic, minced

1 fresh chili pepper, minced,seeded for a milder hot

1 tablespoon grated fresh ginger root

1 teaspoon ground cumin

1 teaspoon ground coriander

1⁄2 teaspoon turmeric

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground cardamom

1 teaspoon salt

1 pinch of crumbled saffron (optional)

1 cup orange juice

5 cups cubed eggplants, 1 inch cubes

4 cups cubed zucchini or 4 cups yellow squash or 4 cups patty pan squash

1 1⁄2 cups diced bell peppers

3 cups diced fresh tomatoes or 1 (28 ounce) can tomatoes, undrained

1⁄4 cup chopped fresh basil

Method:

In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes. Stir in the garlic, chille, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly. Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.

Add the squash, bell peppers, tomatoes, and basil. Cover and continue to simmer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking. Serve hot or at room temperature.

P.S.: If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios. 

Recipe source: http://www.historyofthings.com/history-of- ratatouillehttp:/

Burger

Hamburg, Germany is the home of the first hamburger. While the inspiration for the hamburger did come from Hamburg, the sandwich concept was invented much later. In the 19th century, beef from German Hamburg cows was minced and combined with garlic, onions, salt and pepper, then formed into patties (without bread or a bun) to make Hamburg steaks. When introduced in America, they proved difficult to eat while standing, so one creative cook sandwiched the meat patty between two slices of bread (the culinary innovator’s name has sadly been lost to history). Recipe: Vegetable Burger Ingredients:120 gm French beans - strung, blanched and chopped fine120 gm cabbage - grated120 gm cauliflower – grated1/2 cup carrots – grated1 cup potatoes - boiled and mashed 2 tsp coriander powderSalt - to taste1/4 tsp turmeric powder1/2 cup boiled peas2 eggs - slightly beaten1/4 cup maida Bread crumbs and Oil Method:Heat oil in a pan and add all the beans, carrots, cauliflower and cabbage to it. Stir over high heat. Add coriander powder, salt, turmeric powder and mix well. Turn off the heat. Keep aside to cool. When cool mix in the boiled potatoes and peas. Make thin rounds so as to match the bun. Dust with maida and dip into the beaten egg. Coat with bread crumbs. Heat oil and deep fry till they turn golden brown in colour. Slit the burger roll and place the patty in it along with mustard, mayonnaise, lettuce and ketchup. Recipe source: http://food.ndtv.com/recipe-vegetable-burgers-100477 © Indian healthy recipes Burger

Image credit: Indian healthy recipes 

Hamburg, Germany is the home of the first hamburger. While the inspiration for the hamburger did come from Hamburg, the sandwich concept was invented much later. In the 19th century, beef from German Hamburg cows was minced and combined with garlic, onions, salt and pepper, then formed into patties (without bread or a bun) to make Hamburg steaks. When introduced in America, they proved difficult to eat while standing, so one creative cook sandwiched the meat patty between two slices of bread (the culinary innovator’s name has sadly been lost to history). 

Recipe: Vegetable Burger 

Ingredients:

120 gm French beans - strung, blanched and chopped fine

120 gm cabbage - grated

120 gm cauliflower – grated

1/2 cup carrots – grated

1 cup potatoes - boiled and mashed 

2 tsp coriander powder

Salt - to taste

1/4 tsp turmeric powder

1/2 cup boiled peas

2 eggs - slightly beaten

1/4 cup maida

Bread crumbs and Oil

Method:

Heat oil in a pan and add all the beans, carrots, cauliflower and cabbage to it. Stir over high heat. Add coriander powder, salt, turmeric powder and mix well. Turn off the heat. Keep aside to cool. When cool mix in the boiled potatoes and peas. Make thin rounds so as to match the bun. Dust with maida and dip into the beaten egg. Coat with bread crumbs. Heat oil and deep fry till they turn golden brown in colour. Slit the burger roll and place the patty in it along with mustard, mayonnaise, lettuce and ketchup. 

Recipe source: http://food.ndtv.com/recipe-vegetable-burgers-100477

Burrito

The word burrito comes from the Spanish word for donkey, “burro.” Translated it means “little donkey.” I never knew one of my favorite dishes had such a strange historical background to it. Mexican popular tradition tells the story of a man named Juan Mendez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910-1921) in the Bella Vista neighborhood in Ciudad Juárez, Chihuahua. To keep the food warm, Juan had the idea of wrapping the food placed in a large home made flour tortilla inside individual napkins. A burrito is filling, easy to have and of course yummy.Recipe: Indian BurritosIngredients:Large flour tortillasTandoori chickenGrilled onionsGrilled bell peppersJasmine or basmati rice, cooked in salted waterCanned chickpeasMasala sauceRaita sauceLentilsChopped fresh cilantroMethod:Make sure your tandoori chicken, onions, peppers, rice, chickpeas and masala sauce are all warm/hot. Warm the tortilla on both side on the stove in a large, dry frying pan. Pile on all of the ingredients above and wrap the tortilla up burrito style! Recipe source: http://thisweekfordinner.com/2015/09/17/indian-burritos/ © http://iml.jou.ufl.edu Burrito

Image credit: http://iml.jou.ufl.edu

The word burrito comes from the Spanish word for donkey, “burro.” Translated it means “little donkey.” I never knew one of my favorite dishes had such a strange historical background to it. Mexican popular tradition tells the story of a man named Juan Mendez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910-1921) in the Bella Vista neighborhood in Ciudad Juárez, Chihuahua. To keep the food warm, Juan had the idea of wrapping the food placed in a large home made flour tortilla inside individual napkins. A burrito is filling, easy to have and of course yummy.

Recipe: Indian Burritos

Ingredients:

Large flour tortillas

Tandoori chicken

Grilled onions

Grilled bell peppers

Jasmine or basmati rice, cooked in salted water

Canned chickpeas

Masala sauce

Raita sauce

Lentils

Chopped fresh cilantro

Method:

Make sure your tandoori chicken, onions, peppers, rice, chickpeas and masala sauce are all warm/hot. Warm the tortilla on both side on the stove in a large, dry frying pan. Pile on all of the ingredients above and wrap the tortilla up burrito style! 

Recipe source: http://thisweekfordinner.com/2015/09/17/indian-burritos/

Noodles

Noodles for me always meant an easy to prepare tasty food, whenever and wherever. Too many evidences and so many papers, yet nothing seemed to get me to its origin. The piece that I found convincing stated that 'A 4,000-year-old bowl of noodles unearthed in China is the earliest example ever found of one of the world's most popular foods. It also suggests an Asian - not Italian - origin for the staple dish has been a matter of dispute since yesteryear. The beautifully preserved, long, thin yellow noodles were found inside an overturned sealed bowl at the Lajia archaeological site in northwestern China.'Recipe: Veg Hakka NoodlesPrep Time: 15 minIngredients:350 gm fresh noodles3 finely chopped onion2 sliced capsicum ( green pepper)3 finely chopped spring onions4 finely chopped green chilli1/2 teaspoon powdered white peppercorns1/8 tablespoon ajinomoto4 tablespoon refined oil2 sliced carrot100 gm sliced white cabbage1 inch finely chopped,peeled ginger2 1/2 tablespoon soy sauce1 1/2 teaspoon saltMethod:Heat oil in a large pan over medium-high flame. Add onions, green chillies, ginger and saute for a minute or so. Meanwhile, boil the noodles as per packet instructions. Now, add all the other vegetables, ajinomoto, salt and pepper powder in the pan. Increase flame to high and cook for 3 to 4 minutes. Add the cooked noodles and stir well. Add soy sauce and cook for a minute more. Garnish with some spring onions and serve hot. Recipe source: http://www.cookwithmanali.com/vegetable-hakka-noodles/ © Cook with Manali Noodles

Image credit: Cook with Manali 

Noodles for me always meant an easy to prepare tasty food, whenever and wherever. Too many evidences and so many papers, yet nothing seemed to get me to its origin. The piece that I found convincing stated that 'A 4,000-year-old bowl of noodles unearthed in China is the earliest example ever found of one of the world's most popular foods. It also suggests an Asian - not Italian - origin for the staple dish has been a matter of dispute since yesteryear. The beautifully preserved, long, thin yellow noodles were found inside an overturned sealed bowl at the Lajia archaeological site in northwestern China.'

Recipe: Veg Hakka Noodles

Prep Time: 15 min

Ingredients:

350 gm fresh noodles

3 finely chopped onion

2 sliced capsicum ( green pepper)

3 finely chopped spring onions

4 finely chopped green chilli

1/2 teaspoon powdered white peppercorns

1/8 tablespoon ajinomoto

4 tablespoon refined oil

2 sliced carrot

100 gm sliced white cabbage

1 inch finely chopped,peeled ginger

2 1/2 tablespoon soy sauce

1 1/2 teaspoon salt

Method:

Heat oil in a large pan over medium-high flame. Add onions, green chillies, ginger and saute for a minute or so. Meanwhile, boil the noodles as per packet instructions. Now, add all the other vegetables, ajinomoto, salt and pepper powder in the pan. Increase flame to high and cook for 3 to 4 minutes. Add the cooked noodles and stir well. Add soy sauce and cook for a minute more. Garnish with some spring onions and serve hot. 

Recipe source: http://www.cookwithmanali.com/vegetable-hakka-noodles/

Watch: How to make oven roasted potatoes

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