Food lovers and makers from all over keep experimenting and inaugurating new tastes to treat the taste buds with. They’re bringing up mash-ups of different kinds of tastes, ones that have already existed and have been loved individually. These mash-ups are the best of both worlds on your plate.
Let me put it this way for you. You love that Italian dish so much, but you’re equally, if not more, fond of your Indian flavours as well. Being the foodie that you are (we know you are one), you can’t get yourself to choose just one. A mash-up between the two could be just what you need.
Food fusions come with a sense of innovation and an element of surprise. You can actually bring out that artist within and give shape to all that creativity on your plate (and maybe on your friends’ too). Learn about 8 different food mash-ups to try at your home now.
1. Butter Chicken Mac & Cheese
For that butter chicken:
- Onion- 1 small. Paste.
- Garlic- 1 clove. Crushed.
- Diced tomatoes- 1 can, approx. 400ml
- Tomato paste- 1tbsp
- Ginger- ½ inch or ½ tsp. Paste.
- Evaporated milk- 1/8 cup
- Butter – 1 tbsp.
- Chicken – 1 ½ Cups. Rotisserie cooked and chopped.
- Cilantro- 1/8 cup fresh and diced.
- Salt- to taste
- Set the pot on medium heat and the butter. When molten, add the onion, garlic and ginger to it. Let it cook for 5 minutes, until the onions are light-golden and soft.
- Add the diced tomatoes, tomato paste, the evaporated milk and chicken. Stir it. Add cilantro and salt as per your taste.
- When stirred and mixed it all together, let it simmer with a lid on.
- Get ready for the mac & cheese prep now.
For that Mac & Cheese:
- Flour- 2 tbsp
- Butter- 2 tbsp
- Evaporated milk- 2 cups
- Cheddar cheese- 1 cup. Grated.
- Gruyere cheese- ½ cup. Grated.
- Salt- ½ tsp.
- Macaroni noodles- 2 ½ cups. Boiled.
- Melt the butter over medium heat in a saucepan. After it melts, add the flour to it and whisk until smooth.
- Add the evaporated milk and continue whisking until a thick sauce comes into shape.
- When done, remove the heat and add salt and the cheese. Stir them together until the cheese melts.
- Add the boiled and drained macaroni to the sauce and stir until it all mixes well together.
Now, for the mash-up, you can either mix the two recipes together or serve the chicken on top of the mac & cheese. Top it up with a fresh streak of cilantro to complete the serving.
2. Golgappa Pizza Shots
- Green capsicum- 1 small.
- Yellow bell pepper- 1 small.
- Red bell pepper- 1 small.
- Onion- 1 small.
- Pizza sauce- 1 tbsp.
- Cheese- mozzarella. ¼ cups.
- Olive oil- 1 tbsp.
- Oregano powder
- Chilli flakes
- Golgappas/ Pani puris/ Gupchups- 10-12 pieces
- Add the onion, capsicum and bell peppers chopped and mix with the pizza sauce in a bowl.
- Crack a cavity in the panipuri and fill in the pizza mixture. Add the mozzarella cheese over it.
- Lastly add the oregano and chilli flakes to garnish.
- Preheat the oven (180 degrees) before keeping the panipuris in it for about 10 minutes and bake till the cheese melts. Serve hot.
3. Noodle Samosa
For the stuffing-
- Oil- 1 tbsp.
- Ginger- 1 tsp. Finely chopped.
- Garlic- 2 tsp. Finely chopped.
- French beans- ½ cup diagonally cut.
- Carrot- ½ cup diagonally cut.
- Cabbage- ½ cup. Shredded.
- Green chillies- 2 tsp. Finely chopped.
- Salt to taste.
- Hakka noodles- ½ cup. Boiled.
- Soy sauce- 1 tsp.
- Vinegar- 1 tsp.
For the dough-
- Plain flour- 1 cup
- Ghee- 1 tbsp.
- Lemon juice- 1 tsp.
- Salt to taste.
- Sauté the ginger and garlic for stuffing in oil on a high flame fpr 30 seconds before adding the other veggies. Sauté those for 3-4 minutes on a high flame as well.
- Add and mix the noodles, soya sauce and vinegar to it and cook on a medium flame for 1-2 minutes, stirring. Keep this aside when done.
- Combine all the ingredients for the dough and kneed it until smooth.
- Roll out small portions of the dough in ovals and cut the oval in two, to make semi-circles.
- Fold those semi-circles of dough in cones and put the stuffing inside them. Seal the ends of the cone with little water.
- Deep fry the samosas in medium flame until they’re golden brown from all sides.
- Soak up the extra oil on tissue paper before serving, best with schezwan sauce.
4.Dark Chocolate Kheer
- Dark chocolate- 100 gm
- Cocoa powder- 2 tbsp.
- Bournvita- 2 tbsp.
- Milk- 500 ml
- Saffron- 8 strands
- Sugar- ½ cup
- Rice- 1 cup. Soaked for 30 minutes.
- Green cardamom- ¼ tsp. powdered.
- Cook the soaked rice in milk in a pressure cooker until 1 whistle. Pour it out in a deep pan instantly and keep it on simmer for 20 minutes. Add the saffron to it and evenly mix it.
- Microwave the dark chocolate until it melts.
- Add this melted chocolate, cocoa powder and bournvita to the kheer and let it thicken.
- Add sugar to it and let it cook for 3-4 minutes.
- Garnish with the cardamom. Serve.
5. Cheesy Maggi Pakora
- Maggi noodles- 150 gm
- Mixed herbs- 2 tsp.
- Cheese cubes- ½ cup
- Capsicum- ½ cup. Chopped finely.
- Corn flour- 4 tbsp.
- Oil- refined. 2 cups
- Chilli flakes- 2 tsp.
- Salt to taste
- Cook the Maggi in a pan with water and the Maggi tastemaker and cook until it comes to a dry consistency. Keep aside.
- In a bowl, mix all the other above mentioned ingredients. Add the cooked Maggi to the mixture and mix well.
- In a deeper pan put the refined oil and keep on a medium flame. Pour spoonful of the batter into it and fry until they are golden.
- Drain the excess oil with tissue. Serve.
6. Tandoori Momos
For tandoori marination-
- Yoghurt- ½ cup. Thick.
- Ginger garlic paste- 1 tsp.
- Turmeric- ¼ tsp.
- Kashmiri red chilli powder- 1 tsp.
- Garam masala- ½ tsp.
- Kasuri methi- 1 tsp.
- Lemon juice- 1 tsp.
- Oil- 1 tsp.
- Salt- ¼ tsp.
- For the momos, make the dough for its cover and kneed it good for 5 mins and when smooth, let it rest for 30 minutes minimum.
- For the stuffing, sauté garlic, onions, cabbage, carrots, and if non-veg, then the boiled and shredded form of whatever meat you’re filling it with.
- Form the momos by filling the stuffing in small circles of the dough, finally pleating and sealing it all together.
- Steam the momos as usual for 10-12 minutes.
- For the tandoori marinate, take the curd in a large bowl and mix all the spices in it mixing it all well.
- Dip the momos in it and let them marinate for 1 hour.
- Fry the marinated momos in 2 tbsp oil, on a sauce pan for 2 minutes and make sure to flip and cook all the sides on medium flame.
- Place a small cup in the centre and keep 2 red hot charcoals.
- Pour ½ tsp ghee and cover it with a lead.
- Open the lid after 2-3 minutes before serving them with the infamous chatni.
7. Dosa Pizza
- Onion – 1 small. Chopped finely.
- Tomato- 1. Chopped finely.
- Capsicum – ¼ cup. Chopped finely.
- Cheese- mozzarella. 1 cup. Shredded.
- Tomato sauce- 3 tbsp.
- Dosa batter (made out of grinded rice, urad dal, water and salt)
- Spread a ladle of dosa batter on a pan in a round shape on medium flame.
- Add the vegetables and tomato sauce and mix before spreading it on top of the dosa.
- Add a little oil to help everything cook a better way.
- When it all looks cooked, add the shredded cheese on top of it. Let it melt.
- Slice it like a pizza and serve.
8. Motichoor Laddu Shots
- Motichoor Laddus- 1 for each serving
- Rabdi – ½ kullad per serving
- Dry fruits- chopped
- Gulab jamun (mini)- 1 for each serving
- Whipped cream (optional)
- Break down the motichoor laddus into crumbs, lightly.
- Form layers in shot glasses. First a thick layer of the crumbs, then a layer of rabdi (mixed with whipped cream if you want a more exotic taste), then a thin layer of the crumbs again.
- Be creative with the layers if you want.
- Top it with chopped dry fruits. Serve.
Does this article inspire your taste buds? Don’t forget to share your reviews below.