INDIAN-STYLE STREET FOOD INSPIRED ‘NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASLA
-Indians are known for their deft of ha nd when it comes to tweaking ‘desi’ with ‘videshi’, & who better than street food vendors. This ubiquitous Indian-Style Street Food Inspired by the 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
—————————————— Serves: 5-6 ——————————————–Cuisine: Indian Fusion (Italian Inspired) |
Prep Time: 20 mins
————————–—— Cook Time: 25 mins ———————————Course: Main |
INGREDIENTS: |
- 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:
- 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
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:
- Chill the Yoghurt/Curd—add salt & cumin pow- der—whisk to a smooth consistency
- 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 har monious 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:
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For the Marinade – |
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NUTRITIONAL VALUE (PER SERVING): |
465 Calories 33g Fat 30g Carbs 23g Protein 10g Fibre |
* Nutrition information is based & calculated using ingredient database & is considered to be an estimate. |
HERE’S HOW—INSTRUCTIONS:
- 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
- Heat a large skillet or fry pan or wok, add oil & fry the potato cubes till golden brown—take out & set aside
- 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
- Add salt to taste & some stock or hot water, stirring well & bring the curry mix to a boil—
- Now add in the chopped Chorizo sausage & potato cubes & cover & cook on low heat for abt 15-20 mins—if you want it more saucier, add extra stock or water
- Turn off the heat & serve piping hot with
‘ghee’ (clarified butter) rice, or Indian ’pau’’ which are best ‘fresh-from-the-baker’ bread rolls
TIPS:
- Goan Curry or even it’s similar yet chunkier variety Vindaloo, are 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 our yummy Pork Chor- izo in this Hot & Tangy Goan Curry…myriad fla- vours caress the palate…it’s just a Goan thing!!