Little Bit of Fusion

10 August 2015 at 17:57

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Little bit of fusion

Howto name it?

I hardly attempt fusion,for I try to be just as close to the original recipe as possible. There aretimes I need to make adjustments for avoiding onion and garlic – last timeManjusha came up with a red pepper chutney I had to improvise it to make itinteresting and less sweet without them.

Also, some compromises have been made tothe ideology of sticking to ‘glocal’. Since daughter wants some pasta andnoodles occasionally I have some cheese and olive oil in the kitchen now. So, broccoli,red and yellow bell peppers too find their way in these days.

Had to rustle up a quick ‘brunch’ today from thelast night decision to soak full moong dal for pesarattu. It is a challenge toget people at home to relish pesarattu for it won’t come with the packed onionslike the original, which perhaps makes it a favourite.

I had fewer green, unripe tomatoes to makea chutney. Idea of a green coloured chutney for a green dosa wasn’t visuallyappealing. Then I remembered half a red bell pepper that was left over fromFriday’s pasta session. That is how today’s fusion was born.

Chopped the green tomatoes, red peppers -  poured some olive oil, mustard and urad dal asusual, white sesame seeds, a few peanuts, green chilies, red chilies, curryleaves, added chopped vegetables and sauted till the watery content fromtomatoes were absorbed. Then added some jiggery power, removed from the gas,cooled and ground to a paste.

A super hit chutney it was and a great combination for the green pesarattu.Sorry Telugu friends forgive me for this uncalled for fusion. But, at timesfusion churns out some good melodies.

For pesarattu, we soak the moong dalovernight, grind it in the morning with green chillies and ginger and pour themfresh on iron tavas with manchi noona, til tel.