Fusion Cooking

[NOV]

Tired of cooking and servng the same food again and again?
Welcome to

FUSION COOKING

This thread is to share recipes on new styles of cooking, possibly with the combination of two different cultures.

Novices are not encouraged to try these kind of cooking as experience is required to mix, match and dabble around.
No recipe will be given for basic cooking such as thOsai maavu or roti dough; instead instructons on how to experiment on existing styles will be the main focus.

Enjoy the difference.

[NOV]

You have leftover thOsa maavu and kids are complaining of boredom? Fret not.... tell them that you wll serve them pizza in a jiffy!

Pizza Thosai

Cut rounds of bombay onions, capsicum and tomatos (remove seeds and other unsightly remnants )
Fry all these separately over very little oil; you want them cooked but still crunchy. Set aside.

Pour your thOsai maavu - let it be thick like for oothappam (ie thEikaatheenga). Make sure the flame low.
Quickly arrange the fried items over the thOsai. Sprinkle mozzarella cheese over the thOsai and quicky cover, letting it cook slowly. What you want is for the cheese to liqudify.
Serve hot.

Good to be eaten on its own, or with a mixture of tomato and chlly sauce.

[NOV]

Friends coming over in a short while and you want to impress but dont have the time or energy to do anything more than a few mins work?

Run over to the eatery accross your street and grab some of those delicious parOttas while I become your saviour. :P

Garlic Parotta

Chop some garlic very finely; grinding won't work
Get some butter and mix with the chopped garlic. Make it smooth.
Spread the garlic butter over the parOtta and bake in a hot oven till it becomes semi crisp.

Voila! Instant meal. Eat on its own, served best with hot tea.

[NOV]

Yau Char Koay is a Malaysian Chinese delicacy, literally meaning fried dish. Its quite popular at hawker stalls throoughout the country and is a favourite tea-time snack.

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Mother made the indian version of this which we would consume gleefully without any guilt.


Indian Char Koay

Make a dough of white flour (maida), milk (powder or liquid), butter and salt. Set aside 4 to 6 hours.

In the meantime, prepare the side dish: strips of cucumber, onion and green chilly seasoned with salt. This too needs to be rested at least 6 hours so that water is drained and ingredients softened. Need not refrigerate.

After the dough has rested, divide it to small marble-sized (<1cm) balls, using plenty of white flour to avoid them sticking to one another. Leave to rest for another hour.

Now place one ball on another and using the blunt side of a long knife, mark down to the centre of the two balls, right to the bottom. Using both hands pull the dough to make it elongate. Continue with the rest of the dough.

In a kadai, heat vegetable oil and when hot, further elongate the dough to about 10 cm and deep fry. Remove when golden brown.

Serve this char koay with the cucumber mixture prepared earlier.
The sensation between both extremes - fried dough and cool cucumber is simpl;y out of the world. I promise you that you will give up on pooris and ALWAYS make this dish instead.

[NOV]

Bread Uppuma

There is bread uppumaa and then there is Bread uppumaa.
Mum used to make this variety whenever we were hungry unscheduled. Soon it became a family favourite and replaced breakfast/dinner! Best thing is you can save the bread ends that nobody wants to eat - by freezing them until you have enough to make this dish.

Cut bread slices into small pieces (1cm). chop onions and green chilly. In a pan melt some butter (or margarine) and crackle mustard seeds (kadugu). Add onion and chilly and cook till onion is pinkish. Break eggs (1 egg for 4 bread slices) and scramble them. Add salt for taste. Reduce heat and spread egg all over pan/kadai. Add chopped bread pieces over the egg spread and toss. Add more butter for taste and cook over moderate heat. Whole process shouldnt take more than 5 mins.

Enjoy

[Wibha]

i hate bread upma

idly upma is also there

cinnamon toast epdi panardhu nu teriyadhu

[dev]

Bread upma can be made using tomatoes in place of eggs ... & also lemon... use slightly sweet bread when using lemon...

[NOV]

arshu, this is NOT the "traditional" bread uppuma (for that use dev's recipe :P )
this one doesnt taste like uppuma at all.... the only similiarity (if you can call it that) is the chopped bread.

[Wibha]

oh is there a "traditional" one and ur one okay

[madhu]

arshu, this is NOT the "traditional" bread uppuma (for that use dev's recipe :P )
this one doesnt taste like uppuma at all.... the only similiarity (if you can call it that) is the chopped bread.

idhu enna tastela irukkum ? appO edhukku Upma-nu name ? new name vaikalaamE ?