Sanjeev Kapoor

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Fusion cooking

Menu: Fusion cuisine is a mix of two or more regional or international cuisines or it can also mean a perfect blend of variety of ingredients and cooking techniques to create a delicious fusion of tastes and flavours. Fusion cooking is a delight! It creates magic and is fairly easy to do. Go ahead, try these fusion recipes – Veggie Soya Noodles, Chicken Red Curry Pasta with Lemon Chilli Bread and Apricot in Carmel Sauce.

Shopping list

2 tins golden apricot

100 grams butter

200 ml orange juice

200 ml fresh cream

1 bunch fresh mint leaves

400 grams boneless chicken

1 packet red curry paste

1 packet whole wheat penne pasta

4 pavs

1 bottle crushed red chillies

200 ml coconut milk

100 grams basil leaves

2 packets Instant noodles

2 carrots

1 packet soya granules

1 packet frozen green peas

For faster preparation

Caramelize sugar and add cream to it, mix well. Put half apricots in mixer jar, add ¼ cup orange juice and puree. Add caramel to the apricot puree and mix well. Preheat the oven at 180° and slit the pavs. Place butter in a bowl, add salt, 1 teaspoon crushed red chillies, lemon zest and ½ tablespoon lemon juice and mix well. Apply this into the slits made in the pavs and little bit on the top. Bake in the preheated oven for 5-10 minutes. Soak soya granules in milk for half an hour. Squeeze excess milk and drain. Peel and dice carrots. 

How to go about

Heat butter and sauté half apricots till lightly coloured. Add glazed apricots to prepared sauce and serve in glass. Heat 2 tablespoons oil, add red curry paste and sauté for 1 minute. Add chicken strips and ¼ cup water and cook till done. Add remaining red chilli flakes and lemon juice and mix well. Serve pasta with warm chilli bread. Boil water to which add carrots, noodles, tastemaker, salt, soya granules, green peas and mix well. Serve hot.

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