Tasty and Healthy Fusion Recipes : Weekend is and time is to eat something good. In the Bhagam Bhag of a week, which has been formed, which has been found, it has been ate… that is the situation. But these days of the week are comfortable. At this time you can cook something special for yourself and your loved ones. And all the people of the family can spend quality time by making something in the kitchen.

You are also in the mood to make something good, so why not try some fusion recipes this time. An Indian dish should be given a little twist or Indian taste should be added to the Continental. Nowadays fusion food is becoming quite popular. So instead of paying money in a restaurant, you can make something good at home.

Tasty fusion recipe

Today we have brought some fun and easier fusion recipes for you. By making this, you can also get the iron of your cooking, as well as you can eat gilt free due to being built at home. So let's make this tasty recipe together.

1. Paneer Tikka Pizza (Indo-Italian Fusion)

Material:
Pizza Base (Wheat)
200 grams of cheese, chopped into large cubes
1 capsicum, cut in thin slices
1 onion, sliced ​​in thin slices
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt taste
2 tablespoons oil
1/2 cup tomato sauce or pizza sauce
1 cup grated mosaic cheese
Fresh coriander leaf for decoration

Method:
Add curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt and oil to a bowl.
Add cheese cubes to it and mix well and marinate for 15-20 minutes.
Now heat the pan and cook the marinated cheese on medium flame till it turns golden.
Spread tomato sauce on the pizza base. Place the tight cheese, cooked cheese tikka, capsicum and onion slices on it.
Bake in preheated oven at 200 ° C for 10-12 minutes, until the cheese melts and the base becomes crispy.
Remove from the oven and decorate it with fresh coriander leaves and serve hot.

2. Vegetable Kinua Burito Bowl (Indo-Maxican Fusion)

Material:
1 cup kinua
1 cup of water
1 cup of vegetables (capsicum, corn, black beans, tomatoes)
1 avocado, chopped
1/2 cup yogurt
1 lemon juice
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt and pepper to taste
Fresh coriander leaf for decoration

Method:
Cook the kinua in water until it softens and absorb the water.
Add cooked kinua, chopped vegetables, avocado, yogurt, lemon juice, cumin powder, coriander powder, salt and pepper in a bowl.
Mix well and decorate it with fresh coriander leaves and serve immediately.

3. Pav Bhaji Quisadilas (Indo-Maxican Fusion)

Material:
2 cups of pav bhaji (left or fresh)
4-6 Wheat or Corn Tortilla
1 cup grated mozarella or cake cheese
1 small onion, finely chopped
1 capsicum, finely chopped
1-2 green chillies, finely chopped (optional)
Fresh coriander leaf for decoration
To bake butter or oil

Method:
Spread a layer of pav bhaji on one side of the tortilla.
Sprinkle tight cheese, chopped onion, capsicum and green chili on it.
Cover with another tortilla.
Heat the griddle or pan, add some butter or oil to it and bake the Quisadila till it becomes golden and crispy from both sides.
Remove from the pan and cut it into triangular pieces, decorate it with fresh coriander leaves and serve with chutney or sauce.

4. Tandoori Mushroom Takos (Indo-Maxican Fusion)

Material:
200 grams of mushrooms, half chopped
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt taste
2 tablespoons oil
4-6 small tortila or bread
Chopped onion, tomatoes, and coriander for leaf decoration
To serve lemon wedges

Method:
Add curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt to a bowl.
Add chopped mushrooms to it and mix well and marinate for 15-20 minutes.
Heat the pan, add oil to it and cook the marinated mushrooms on medium flame until they become golden and soft.
Heat the tortilla or bread lightly.
Place tandoori mushrooms on every tort, add chopped onion, tomato and coriander leaves on top.
Serve by adding lemon.

5. Gulab Jamun Cheesecake (Indo-Western Fusion)

Material:
For the base:
1 cup digestive biscuits, crushed
1/4 cup melted butter
For cheesecake filling:

1 cup cream cheese
1/2 cup condensed milk
1/2 cup fresh cream
1 teaspoon vanilla essence
8-10 prepared Gulab Jamun, Half Chopped
For topping:
Pistachio and almonds, finely chopped
Dried rose petals (optional)

Method:
Base preparing:

Add melted butter to crushed biscuits and mix well.
Spread this mixture evenly in the bottom of an 8 -inch spring form pan and press with the help of a spoon.
Allow it to be set in the fridge for 15-20 minutes.
Preparing Cheesecake Filling:

Whisk the cream cheese in a bowl until it softens.
Add condensed milk, fresh cream and vanilla essence to it and whisk well until the mixture becomes smooth and creamy.
To assemble Cheesecake:

Place half the chopped Gulab Jamun on the prepared base.
Put cheesecake filling on it and spread it evenly.
Sprinkle chopped pistachios, almonds and dry rose petals for topping.
Set:

Keep the pan in the fridge at least 4-5 hours or overnight so that the cheesecake is set well.
Remove the cheesecake from the fridge the next morning. Cut this delicious dish into slices and serve.