These Indo-German Recipes Are Perfect For A Festive Spread

We are getting into the festive season, not just in India but all over the world. While we wait for Diwali for its lavish parties, lights and feast, the west is all set to mark Halloween followed by Thanksgiving. And let’s just say it’s never too early to plan comforting yet innovative meals for the festive season. With all the big fat family gatherings, games, and feasting coming up, it is the best time to put forward your love of cooking, and whip up a storm in the kitchen with some unique dishes. It is time you moved on from the usual curries, parathas and kebabs and experimented with good food.

It is a stated fact that food brings people together and transcends cultural barriers, and so we come across so many fusion dishes that are remarkably delicious and super simple to put together too. If you too are planning to explore some fusion dishes for your festive get-together, Meisterwurst, a German manufacturer offering premium meat products, has rustled up some delectable Indo-German dishes that you can try.  

Ingredients 

• 34 bacon rashers (fried, crisp and crumbled) 
• 100 gm paneer
• 12 green chillies (finely minced) 
• Red chilli powder 
• ½ tsp carom seeds  
• 1 tsp garam masala
• ⅓ Inch ginger 
• 1 tsp salt 
• 1 tsp dried fenugreek leaves 
• 1 cup fresh coriander/cilantro (finely chopped) 

For the dough 

• 500 gm atta 
• 1 tsp ghee 
• Some water for the mixture 

Method:  

For stuffing: 

• Fry the bacon rashers. 
• Grate the paneer. 
• In a bowl, add the bacon, paneer, green chillies and all spices. Mix to combine and set aside. 

For making the paratha: 

• Mix the paratha dough together and make 8-10 dough balls.
• On a platter, sprinkle some atta for dusting. 
• Take 2 balls at a time and roll out each into about 10 cm diameter thick discs - dusting as needed to prevent sticking. 
• Take a spoonful/small ball of the stuffing mix & place onto one dough disc, spreading it a bit. 
• Now take the second dough disc & place on top of the first with the mixture, press down along the edges tightly to seal the stuffing in.
• Dust the paratha with flour and gently roll out to about 18-20 cm in diameter, turning as required. 

For cooking the paratha: 

• Heat a tawa or any non-stick fry pan- drizzle a bit of ghee/butter-cook the paratha for a few seconds till it gets a nice golden-brown colour and small brownish spots start to appear. 
• Turn over slowly so as not to break it-cook for an- other few seconds, smear the top with more ghee/butter. 
• Remove and drain off any excess ghee/butter on a kitchen tissue. 
• Repeat the process for the balanced dough balls to make more parathas. 
• The end is a deliciously crispy on-the-outside yet soft and tasteful on-the-inside paratha. 
• Serve hot with a dollop of butter and a side serve of fresh raita or green chutney 

2. Naan Pizza With Pepperoni Salami In Butter Masala 

Ingredients:  

• 350 gms pepperoni salami (sliced rounds cut into half) 
• 100 gms mixed red and green bell pepper slivers 
• 1 large red onion (finely sliced) 
• 56 small / mini garlic-coriander naans 
• 8 tbsp readymade butter masala sauce (chicken or paneer) 
• 150 gms mozzarella cheese (grated) 
• ½ cup coriander (ciiantro) (finely chopped) 
• 1 cup chilled yoghurt 
• Olive oil 
• Salt to taste 

For making the raita: 

• 1 cup fresh yoghurt   
• ½ onion (finely chopped) 
• ½ cup cucumber (peeled and finely chopped) 
• 12 green chillies (deseeded and chopped) 
• 2 tbsp fresh coriander/cilantro (finely chopped) 
• ½ tsp cumin powder (optional)
• Salt to taste 

Method:  

• Preheat the Oven to Grill on medium, line a baking tray with aluminum foil, place the pepperoni salami slice rounds that are halved, onions and bell peppers, drizzle with olive oil. 
• Grill for about 12-13 minutes or until all items are cooked. 
• Take out the readymade naans from their packaging, spoon and spread the readymade butter masala sauce onto each naan generously, place on a separate baking tray. 
• Portion the cooked mix of pepperoni salami, onions and peppers onto the naans. spread the mozzarella shreds over each naan.
• Put the topped-up naans back into the oven and grill for another 6-8 mins or until the cheese is melted and the naans are golden and crisp around the edges. 
• Remove from the grill and cool so that it becomes easy to handle.
• Drizzle with the chilled and refreshing raita,  garnish with the chopped coriander and serve immediately.

For the raita: 

• Chill the curd, add salt and cumin powder, whisk to a smooth consistency.
• Add the chopped onions, green chillies, cucumber and coriander. Stir together gently.