Indian-style street food inspired ‘naan-pizza’ with pork pepperoni salami in butter masala

Indians are known for their deft hand when it comes to tweaking ‘desi’ with ‘videshi’, & who is better than street food vendors? This ubiquitous Indian-Style Street Food Inspired by Italian Pizza using Pork Pepperoni Salami in a Butter Masala, takes the ’East-meets-West’ flavours to another level! Italians & Indians eat Pizza like a religion…both love Pepperoni…both love food adventures!!

• From: Meisterwurst Kitchen
• Prep Time: 20 mins
• Serves: 5-6
• Cook Time: 25 mins
• Cuisine: Indian Fusion (Italian Inspired) : Course: Main

• 250-350 g Meisterwurst Pork pepperoni Salami— Slice Rounds cut into half
• 100 g Mixed Red & Green Bell Peppers—slivers
• 1 large red Onion—finely sliced
• 5-6 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

 For the Yoghurt Raita

• 1 Cup Fresh Yoghurt /Curd or Dah
• ½ Onion—finely chopped
• ½ Cup Cucumber—peeled & finely chopped
• 1-2 Green Chillies—deseeded & chopped tiny
• 2 tbsp Fresh Coriander/Cilantro—finely chopped
• ½ tbsp Cumin Powder—optional
• Salt to Taste

Tips:

* You can substitute with Rogan Josh sauce

Nothing like sitting with friends…chilled beers in one hand & these scrumptious Indian-Style Pork Pepperoni Salami Naan-Pizzas in the other! It’s a ‘street treat’ you can eat anytime…anywhere!!

Here’s How—Instructions:

1. Preheat the Oven to Grill on medium—line a baking tray with aluminium foil—place the Pork Pepperoni Salami Slice Rounds that are halved, on-  ions & bell peppers—drizzle with Olive oil
2. Grill for about 12-13 mins or until all items are  cooked
3. Take out the readymade naans (Indian Flatbreads) from their packaging—spoon & spread the bottled / packaged readymade Butter Masala Sauce onto each naan generously—place on a separate baking tray
4. Portion the cooked mix of Pepperoni Salami, on-  ions & peppers onto the naans—spread the Mozzarella shreds over each naan
5. 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
6. Remove from the grill & cool so that it becomes  easy to handle
7. Drizzle with the chilled & refreshing Raita—  garnish with the chopped coriander & serve immediately

 Nutritional Value (Per Serving):

350 Calories 13g Fat 40g Carbs 21g Protein 2g Fibre

*Nutrition information is based & calculated using ingredient database & is considered to be an estimate

 For The Yoghurt Raita:

1. Chill the Yoghurt/Curd—add salt & cumin powder—whisk to a smooth consistency
2. Add the chopped onions, green chillies, cucumber  & coriander—Stir together gently

 Nutritional Value (Per Serving):

108 Calories 4g Fat 13g Carbs 5g Protein 1g Fibre

Pork Chorizo Sausages In A Tangy-Hot Goan Curry

This subtly spiced tangy-hot Pork Chorizo Sausage Goan Curry is delicious & hearty. It is a harmonious blend of Indian & Portuguese cuisine that melds flavours in a global twist of East meets West!  A staple of Goa found in welcoming homes, roadside stalls & beach shacks, this inviting & tasty dish is wholesome, flavourful & 100% satisfying!!

• From: Meisterwurst Kitchen
• Serves: 4-6
• Cuisine: Indian Fusion (Goan   Inspired)

• Prep Time: 20 mins
• Marinating: 30 mins
• Cook Time: 30 mins
• Course: Main

Ingredients:

• 1 kg Meisterwurst Pork Chorizo (mildly spiced) Sausage links—removed from  casing & chopped)
• 2 large Potatoes—Peeled & Cut into 1-inch cubes
• 4 tbsp Vegetable/Sunflower/Canola Oil
• 2 large Onions—Thinly Sliced
• 2 large Tomatoes—Finely Chopped
• 3 Green Chillies—
• 2 tbsp Coriander/Cilantro—Chopped for Garnish

 For The Marinade –

• ½ tsp Turmeric
• 2 tsp Paprika
• 2 tbsp Ginger-Garlic Paste
• ½ tsp Cinnamon Powder
• ½ tsp Black Pepper—Coarsely Ground
• 1 tbsp Red Vinegar/Apple Cider Vinegar

 Nutritional Value (Per Serving):

465 Calories 33g Fat 30g Carbs 23g Protein  10g Fibre

* Nutrition information is based on & calculated using an ingredient database & is considered to be an estimate.

Here’s How—Instructions:

1. In a large bowl place the delicately spiced chopped Pork Chorizo & add in the turmeric, paprika, cinnamon, black pepper, vinegar & 1 tbsp ginger-garlic paste—mix all the ingredients well together, so the sausages are coated nicely with the spices—set aside for about 30 mins or even overnight
2. Heat a large skillet or fry pan or wok, add oil & fry the potato cubes till golden brown—take out & set  aside
3. In the same hot oil, add the onions & fry till translucent – add the tomatoes & green chillies along  with the remaining ginger-garlic paste & some coriander/cilantro & fry nicely till the mix is smooth & pulpy
4. Add salt to taste & some stock or hot water, stirring well & bring the curry mix to a boil—
5. Now add in the chopped Chorizo sausage & potato cubes &  cover & cook on low heat for abt 15-20 mins—if  you want it saucier, add extra stock or water
6. Turn off the heat & serve to pipe hot with ‘ghee’ (clarified butter) rice, or Indian ’pau’’ which  are best ‘fresh-from-the-baker’ bread rolls

 Tips:

• Goan Curry or even its similar yet chunkier variety  Vindaloo is traditionally enjoyed by scooping it  up with the local bread roll called ‘pau’ which is  Portuguese for ‘bread’
• Goan Chorizo Sausage Curry is a common street  food found almost everywhere on the streets of  sunny Goa & often accompanied by steamed  white rice drizzled with desi ghee or clarified butter

You’ll never get enough of this yummy Pork Chorizo in this Hot & Tangy Goan Curry…myriad flavours caress the palate…it’s just a Goan thing!!

Read more: Food Voyager