Creative Fusion Food Ideas during Lockdown

And even otherwise. As we all know, Switzerland is “coming out of the woods” and we finally are seeing the light at the end of this tunnel called “stay home please”. Our series will continue, a lot of us will still continue to work from home, our children are still home-schooling and the situation will take time to normalize. But if nothing else, we are all now hopeful.

Today we have Deepty Mundhra (from Little Desires) sharing with us some of her favorite family recipes. I know I am going to be trying these, the recipe suggestions are vegetarian and are a twist to some of the “desi” classics.


THE CLASSIC ROYAL SAFFRON & CARDAMOM SHRIKHAND

SERVES: 4 | TOTAL TIME: 20 MINUTES

INGREDIENTS:

  • 2 cups hung Greek yogurt
  • 1 cup Cream Cheese (optional)
  • Sweetener of your choice
  • (sugar, honey, stevia, maple or agave syrup)
  • Saffron strands
  • Cardamom powder as per taste

For Garnish:

  • Coarsely chopped or slivered nuts
  • Fresh or dry Rose Petals

DIRECTIONS:

  • Take the Greek yoghurt and put it in a tea strainer or any kind of strainer that you have and place it on a wide mouth bowl for some time so that excess water from the yoghurt drains out.
  • Remove the thickened yoghurt into a separate bowl and add the cream cheese.
  • Soak a few Saffron strands in rose water (optional) or directly mix with the yoghurt.
  • Adjust sweetener as per preference.
  • Add cardamom powder as per taste.
  • Keep in the refrigerator for some time for the flavours to be absorbed.
  • Scoop or pipe into bowls or shot glasses and garnish as desired.
  • Enjoy it cold for desserts.

Healthy on the gut and low on sugar !!

VARIATIONS AND TIPS:

  • You could flavour the yoghurt mix with fruits of your choice like mangoes, which goes well with Saffron and Cardamom. Other options would be strawberry, Kiwis etc. Ripe mangoes work best.
  • The water from the yoghurt can be used to make flour dough or simply use them in any curry for flavour.

GRAMFLOUR WRAP WITH STUFFED COTTAGE CHEESE (PANEER) AND VEGETABLES WITH DIP

SERVES: 4 | TOTAL TIME: 30 MINUTES

INGREDIENTS:
For the batter:

  • 1 cup of Gram flour
  • 1 cup of water

Seasoning for the batter:

  • Salt as per taste
  • Paprika as per choice
  • ½ cup Coriander or Parsley chopped (optional)

For the stuffing:

  • (Vegetable selection as per choice and can be altered)
  • ½ cup chopped Onion
  • ½ cup chopped Tomato
  • ½ cup chopped Zucchini
  • ½ cup grated Cottage Cheese (Paneer) or Tofu for Vegan Options
  • ½ cup grated Carrot
  • ½ cup chopped Bell Peppers
  • Cheddar Cheese or Parmesan (per choice)
  • Oil for drizzle for the making of the wraps
  • Salt, Pepper, Paprika for seasoning
  • Finely chopped ginger, chillies (optional)

Seasoning options:

Indian Curry Powder, Garam Masala, Cumin Powder, Peri-Peri Mix, Zaatar Mix, BBQ Mix.

  • Dip Suggestions:
  • Avocado Ranch Sauce – Mash one ripe avocado with yogurt and add seasonings like salt, pepper, dill leaves, crushed garlic, and a dash of lime juice into a smooth mixture. Garnish with toasted sesame or flax seeds.
  • Mint and Yoghurt Dip
  • Tamarind and Date ChutneyGreek Tzatziki
  • …..Tomato ketchup

DIRECTIONS:

  • Mix the gram flour and water and swirl well until the lumps are smoothened.
  • Adjust the water not to have a running consistency but just like a pancake batter.
  • Season it well and let it rest for a few minutes.
  • Take a cast iron or any non-stick pan, drizzle some oil to grease it well.
  • Once it is warm enough, add a large spoonful of the batter and spread it with the back of the spoon. It should not be as thick as a pancake but thicker than the crepe.
  • Drizzle some oil on top and on the circular sides of the pancake while it cooks on medium flame.
  • Add all the vegetables in the center and spread using a spatula.
  • Add the seasoning.
  • Add some grated Cheddar Cheese or Parmesan for texture. (Vegans can skip this)
  • Once it is cooked well from underneath, fold into half like a wrap and remove.

VARIATIONS AND TIPS:

  • Can also use Buckwheat, Quinoa, Oats flour for the batter, the rest of the process remains the same.
  • Add grated potatoes and other grated vegetables of your choice in the batter along with the seasonings preferred and spread any sauce between two slices of bread and top with this pancake for a quick takeaway sandwich.
  • Add salad leaves, tomato, cucumber, onion slices as per choice.
  • Best enjoyed when warm and with grilled vegetables and pineapple for the sides.
  • Relish as an appetizer or for the mains. For starter make the size of the wrap smaller for one bite snack.


CURD RICE WITH MANGO

SERVES: 4 | TOTAL TIME: UNDER 30 MINUTES

INGREDIENTS:

  • 2 cups Rice (Basmati / Risotto / Mixed Trail Wild Rice)
  • 2 cups Yoghurt (Vegans: Coconut Milk or Vegan yogurt)
  • 2 teaspoon Black Mustard Seeds
  • Salt as per taste

For Tempering:

  • 1 teaspoon chopped chilies (optional)
  • 1 teaspoon chopped ginger
  • Curry Leaves
  • ½ cup peanuts

For Garnish

  • ½ cup chopped Mango
  • ½ cup finely chopped cucumber for crunch
  • Pomegranate seeds or beetroot pieces
  • A handful of coriander leaves

DIRECTIONS:

  • Wash and soak the rice in cold water for some time.
  • In a colander, boil some water to cook the rice.
  • Once the water starts bubbling add the soaked rice and cook on medium flame.
  • Keep checking if the rice is fully cooked. You should be able to squeeze it well.
  • Once the rice is done, strain it through a strainer to discard the excess water.
  • Remove the rice in a mixing bowl and when it cools down, add yoghurt, salt and gently mix so that they combine well.
  • In a seasoning ladle or a small pan, take some oil and heat it.
  • Add peanuts and roast well until done.
  • Add the mustard seeds, curry leaves, chillies, ginger and saute well.
  • Pour this seasoning onto the rice and yoghurt mixture.
  • Add the remaining garnish and seasoning. Taste Test.

Serving Suggestions:

  • Serve warm with a side of Pappadum / Crisps / Baked Vegetable Chips
  • Tastes well with any Pickle or Lemon chutney or have it as it is.
  • Enjoy it as a main or a side dish.

Deepty Mundhra is a mum to two lovely boys and is based out of Zug. She is the founder of Little Desires. For her food is an emotion and the presentation always tells a story. Little desires cater to your gastronomic needs through veg takeaways and private cooking lessons. During quarantine, she’s been conducting online zoom classes which are FREE! Get in touch with her by liking her FB page or following her on Instagram.


Stay tuned for more resources, we have some great content lined up with experts in various fields – marketing gurus, coaches, wellness experts, chefs, and teachers to get you through this tough time. Stay safe and healthy! Make the most of your quarantine with My Swiss Story.

To read more articles from this series, click here.

Get in touch with me: About Me I Work With Me

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