Indian cuisine is that unique potpourri of aromas, flavours, and textures that has an unmatched versatility in terms of taste and good health. The home-cook often thinks achieving that tang on an everyday basis is exhausting and time-consuming. But what if you could bring a little flavour from another magical world? Dinner parties, family dinners, picnics can all do with a touch of Indian vegetarian recipes on the menu. Here, we have brought together some fusion dishes that carry that traditional flavour of Indian food, wrapped in the form of home cooking.
Paneer Chilli Roll
A much-loved snack, this snack is quick to cook and filling as well. Paneer, or cottage cheese, is a widely used ingredient in Indian cuisine. From scrumptious snacks to gravies and appetizers, all feature paneer. A paneer chilli roll simply comprises of flavoured fillings of paneer and vegetables that are then rolled into a roti or paratha. Often, Chinese coming sauces are used to flavour the paneer mixture. East Asian spices are also used, with ample ginger and garlic. This unique blend of Indian ingredients in East Asian flavours makes this a true fusion dish.
Cheese Garlic Naan
Meals in India are incomplete without a side of flatbread. Be it the thin pan cooking rotis or the stuffed flatbread parathas. Mughal flatbreads are naans, sheermal, and roomali roti. Naans are often had with heavy, rich gravies. A fusion version of the classic naan is the cheese garlic naan. Using white flour dough, a flatbread is shaped using a rolling pin and a little oil. A stuffing of grated cheese topped with finely chopped garlic is rolled into the flatbread and it is then baked.
Paneer in Choice of Sauce
One more delicacy with a surprising versatility is cooked paneer in a variety of gravy flavours. Succulent chunks of cottage cheese are baked or shallow fried with vegetables like bell peppers, carrots, spring onions, cabbage, and cauliflower. Once done, a gravy of schezwan sauce, black bean sauce, chilly, or hot garlic can be used. This gives an Indian twist to the sauces, making for a spicy surprise.
Vegetable Chowmein – Bombay Style
The street food of India is at the core of the community. It brings cultures, people, states, and countries together under the normalizing arch of gastronomic indulgence on the go! When walking through the thoroughfare if cities, towns and villages across the country, one is sure to find the local version of Chinese food, chowmein cooked in a huge wok on a blazing flame. The chef fries finely chopped vegetables, like beans, carrots, onions, cabbage, peas, and others and then adds boiled noodles to the wok. The sizzling call of the wok attracts many a person to the stall. The chef often puts on a show for his audience by tossing the cooking for high into the air and catching it in the wok again. You can use soya sauce, vinegar, green chilli and red chilli sauce to augment the Chinese relish. The popular dish is usually vegetarian, but one can freely experiment with a range of meats for it.