#indian fusion

[fullcravings]

No-Cook Oreo Modak

[mysticalblizzardcolor]

Listen/purchase: New Dawn by Anoushka Shankar

[indischwindisch]

Siwai Tiramisu (Eid Dessert)

A unconventional Eid fusion dessert which will leave your guests asking for more.

Looking for an unconventional dessert this Eid to serve your guests? This fusion dessert is the thing to try. The Fusion Siwai + Tiramisu = Siwai Tiramisu Siwai is a dessert made using vermicelli (or thin noodles), often cooked with milk and flavored with cardamom. Ghee roasted nuts are added too. Siwai is popular on Eid (festival after the end of Ramadan). Every household have their own…

View On WordPress

[tempest-melody]

DFW Restaurant Review: Windmills

DFW Restaurant Review: Windmills

I don’t typically review local restaurants but I feel like this one deserves it and with less travel its good to explore our own backyards. I have visited twice within the last month and the food has been incredible both times. If you are visiting North Texas I highly recommend checking out Windmills. Its an odd name for an even odder dining experience: Indian-Tex-Mex fusion. That combo may have…

View On WordPress

[socialdistancingdiaries]

Chili Paneer ft. Naan 03/05

I made a restaurant style chili paneer for dinner along with some homemade naan.

Serves 2 

You will need: 1/4 cup flour 1 tbsp chili powder 1 tsp salt 1/3 cup water 1 cup cubed paneer  1 tsp cornstarch  1/2 cup water 1/2 cup sliced onions 1 maggi cube or salt 1 green chili  1 clove garlic 1 tsp minced ginger 2 tbsp chili sauce 1 tsp rice vinegar 1 tbsp soy sauce

Mix flour, chili powder and salt in a bowl with enough water to have a thick consistency. It needs to be liquid enough to coat the paneer but not runny or else it won’t stick. Add in water little bit at a time to make sure it doesn't end up runny immediately.

Put cubed paneer in this mixture and ensure all paneer are coated. Take the individual cubes and put it in a pan with shallow level oil for a shallow fry. 

Once this is done put the paneer aside. You can save the oil for another fry session and just leave around 1tbsp behind on the pan. 

Take a tsp of corn starch and mix it with around 1/2 cup of water and set aside.

Next fry onions and let them soften. I added a maggi cube here but you can add salt as you go. I then added a sliced thick green chili. Here you can add bell peppers. 

Once they soften add minced ginger and garlic. Add in the paneer and cornstarch slurry here (after giving it a quick mix again) and stir on LOW heat.

Next add in chili sauce, rice vinegar and soy sauce and mix it all up. You can add ketchup here too but I don’t like it so skipped it. Continue to cook on low heat for a few more minutes till all the flavours are combined et voila

For the naan all you have to do is mix flour, sugar, salt, pinch of baking soda, dash of oil and dash of yoghurt in a bowl. Dry ingredients first. Then add little bit of warm water at a time and knead it. Let it sit for a while. I recommend doing this before cooking the paneer so it has time to sit. Then coat in a little bit of oil and divide into a few parts and roll it out to a naan shape. I added minced garlic to one side of my naan before putting it on the pan.

[aestheticsontrial]

Diary of a Rajkumari by Anita Dongre

[bellybollydance]

Jaydee Amrita Copperfield  @Tribal Fest 14

Also for anon who asked for belly-waves! She’s amazing!

[allthecanadianpolitics]

It's kind of small but I thought I'd bring up Parkash Chhibber of Edmonton Alberta! Anyone who lives near Edmonton should go visit his restaurant Indian Fusion - the curry house. It's a small business and after hours Parkash, the owner, feeds dozens of homeless people from the back door of the restaurant. Just mentioning in case anyone wants to visit to pay respects to his business,

~~~~