As the festive season approaches, here are some Indo-German Recipes to treat your family!
It’s never too early to start planning comforting meals for the big fat family gatherings and put forward the love of cooking, good food and mindful, responsible culinary practices.
While food brings people together and transcends cultural barriers, as the art of dining is a universal language that anyone can understand.
Arthur Maurer, Founder of Meisterwurst India rustles up a host of delectable traditional German delights using the most popular varieties of Sausages, Bacon, Meatloaf, Cold cuts, Roasts, Tenderloins and more. Does any of this tempt you? Haben sie hunger?
Don’t wait to try creamy or piquant sauces, accompanied by buttery bread rolls, relishes, mashed/roast potatoes and ‘liquid gold’…pints of Beer!
STREAKY BACON & CHILLI-PANEER STUFFED PARATHA
Ingredients
- 34 Meisterwurst Streaky Bacon Rashers—Fried Crisp & Crumbled
- 100 g Paneer—Indian Cottage Cheese
- 12 (depending on Scoville scale heat & taste) – Green Chillies—Finely Minced
- Red Chilly Powder
- ½ tsp Carrom Seads – Ajwain
- 1 tsp Garam Masala
- ⅓ Inch Piece Ginger
- 1 tsp Salt
- 1 tsp Fenugreek Leaves—Dried
- 1 cup Fresh Coriander/Cilantro—Finely Chopped
For the Dough
- 500 g Whole Meal Flour or Atta
- 1 tsp Indian Ghee/Clarified Butter or regular Butter
- Some Water for the Mixture
Recipe
The Stuffing
- Fry the Streaky Bacon Rashers to a crisp & crumble or dice up Mince or grate the Paneer
- In a bowl add the Streaky Bacon, Paneer, Green Chillies & all Spices—Mix to combine—set aside
Paratha Making
- Mix the paratha dough together & make 8-10 dough balls—on a platter sprinkle some dry flour/ atta for dusting
- Take 2 balls at a time & roll out each into abt 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 & gently roll out to abt 18-20 cm in diameter—turning as required
Paratha Cooking
- Heat on medium a ‘tava’ 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 & 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 & drain off any excess ghee/butter on a kitchen tissue. Repeat the process for the balance dough balls to make more parathas
- The end is a deliciously crispy on-the-outside yet soft & tasteful on-the-inside paratha
- Serve hot with a dollop of butter & a side serve of fresh Raita (Indian Yoghurt) or Green Chutney
- Voila! Enjoy your Bacon & Chilli Paneer Stuffed Paratha with hot ‘chai’ or coffee.
For the Yoghurt Raita
- 1 cup Fresh Yoghurt /Curd or Dahi
- ½ Onion—finely chopped
- ½ cup Cucumber—peeled & finely chopped
- 12 Green Chillies—deseeded & chopped tiny
- 2 tbsp Fresh Coriander/Cilantro—finely chopped
- ½ tsp Cumin Powder—optional
- Salt to Taste
INDIAN-STYLE STREET FOOD INSPIRED ‘NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASALA
Ingredients
- 250350 g Meisterwurst Pork pepperoni Salami— Slice Rounds cut into half
- 100 g Mixed Red & Green Bell Peppers—slivers
- 1 large red Onion—finely sliced
- 56 small / mini Garlic-Coriander Naans (Indian Flatbreads)—readily available
- 8 tbsp Bottled / Packaged Readymade Butter Masala Sauce—Chicken or Paneer—available online & in supermarkets
- 150 g Mozzarella Cheese—grated
- ½ cup Coriander (Cilantro) – finely chopped
- 1 cup Indian Raita (Chilled Yoghurt)
- Olive Oil
- Salt to taste
Recipe
- Preheat the Oven to Grill on medium—line a baking tray with aluminum foil—place the Pork Pepperoni Salami Slice Rounds that are halved, on- ions & bell peppers—drizzle with Olive oil
- Grill for about 12-13 mins or until all items are cooked
- Take out the readymade naans (Indian Flat- breads) from their packaging—spoon & spread the bottled / packaged readymade Butter Masala Sauce onto each naan generously—place on a separate baking tray
- Portion the cooked mix of Pepperoni Salami, on- ions & peppers onto the naans—spread the Mozzarella shreds over each naan
- Put the topped up naans back into the oven & grill for another 6-8 mins or until the cheese is melted & the naans are golden & crisp around the edges
- Remove from the grill & cool so that it becomes easy to handle
- Drizzle with the chilled & refreshing Raita— garnish with the chopped coriander & serve immediately
FOR THE YOGHURT RAITA
- Chill the Yoghurt/Curd—add salt & cumin powder—whisk to a smooth consistency
- Add the chopped onions, green chillies, cucumber & coriander—Stir together gently
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