We’re entering into the festive season, not simply in India however all around the world. Whereas we watch for Diwali for its lavish events, lights and feast, the west is all set to mark Halloween adopted by Thanksgiving. And let’s simply say it’s by no means too early to plan comforting but revolutionary meals for the festive season. With all the large fats household gatherings, video games, and feasting arising, it’s the greatest time to place ahead your love of cooking, and whip up a storm within the kitchen with some distinctive dishes. It’s time you moved on from the same old curries, parathas and kebabs and experimented with good meals.

It’s a said undeniable fact that meals brings individuals collectively and transcends cultural boundaries, and so we come throughout so many fusion dishes which might be remarkably scrumptious and tremendous easy to place collectively too. In case you too are planning to discover some fusion dishes to your festive get-together, Meisterwurst, a German producer providing premium meat merchandise, has rustled up some delectable Indo-German dishes that you could attempt.  

1. Streaky Bacon & Chilli-Paneer Stuffed Paratha 


  • 34 bacon rashers (fried, crisp and crumbled) 
  • 100 gm paneer
  • 12 inexperienced chillies (finely minced) 
  • Crimson chilli powder 
  • ½ tsp carom seeds  
  • 1 tsp garam masala
  • ⅓ Inch ginger 
  • 1 tsp salt 
  • 1 tsp dried fenugreek leaves 
  • 1 cup recent coriander/cilantro (finely chopped) 

For the dough 

  • 500 gm atta 
  • 1 tsp ghee 
  • Some water for the combination 


For stuffing: 

  • Fry the bacon rashers. 
  • Grate the paneer. 
  • In a bowl, add the bacon, paneer, inexperienced chillies and all spices. Combine to mix and put aside. 

For making the paratha: 

  • Combine the paratha dough collectively and make 8-10 dough balls.
  • On a platter, sprinkle some atta for dusting. 
  • Take 2 balls at a time and roll out every into about 10 cm diameter thick discs – dusting as wanted to stop sticking. 
  • Take a spoonful/small ball of the stuffing combine & place onto one dough disc, spreading it a bit. 
  • Now take the second dough disc & place on prime of the primary with the combination, press down alongside the sides tightly to seal the stuffing in.
  • Mud the paratha with flour and gently roll out to about 18-20 cm in diameter, turning as required. 

For cooking the paratha: 

  • Warmth a tawa or any non-stick fry pan- drizzle a little bit of ghee/butter-cook the paratha for just a few seconds until it will get a pleasant golden-brown color and small brownish spots begin to seem. 
  • Flip over slowly in order to not break it-cook for an- different few seconds, smear the highest with extra ghee/butter. 
  • Take away and drain off any extra ghee/butter on a kitchen tissue. 
  • Repeat the method for the balanced dough balls to make extra parathas. 
  • The top is a deliciously crispy on-the-outside but delicate and tasteful on-the-inside paratha. 
  • Serve sizzling with a dollop of butter and a facet serve of recent raita or inexperienced chutney 

2. Naan Pizza With Pepperoni Salami In Butter Masala 


  • 350 gms pepperoni salami (sliced rounds reduce into half) 
  • 100 gms combined purple and inexperienced bell pepper slivers 
  • 1 giant purple onion (finely sliced) 
  • 56 small / mini garlic-coriander naans 
  • 8 tbsp readymade butter masala sauce (rooster or paneer) 
  • 150 gms mozzarella cheese (grated) 
  • ½ cup coriander (ciiantro) (finely chopped) 
  • 1 cup chilled yoghurt 
  • Olive oil 
  • Salt to style 

For making the raita: 

  • 1 cup recent yoghurt   
  • ½ onion (finely chopped) 
  • ½ cup cucumber (peeled and finely chopped) 
  • 12 inexperienced chillies (deseeded and chopped) 
  • 2 tbsp recent coriander/cilantro (finely chopped) 
  • ½ tsp cumin powder (elective)
  • Salt to style 


  • Preheat the Oven to Grill on medium, line a baking tray with aluminum foil, place the pepperoni salami slice rounds which might be halved, onions and bell peppers, drizzle with olive oil. 
  • Grill for about 12-13 minutes or till all objects are cooked. 
  • Take out the readymade naans from their packaging, spoon and unfold the readymade butter masala sauce onto every naan generously, place on a separate baking tray. 
  • Portion the cooked mixture of pepperoni salami, onions and peppers onto the naans. unfold the mozzarella shreds over every naan.
  • Put the topped-up naans again into the oven and grill for an additional 6-8 minutes or till the cheese is melted and the naans are golden and crisp across the edges. 
  • Take away from the grill and funky in order that it turns into straightforward to deal with.
  • Drizzle with the chilled and refreshing raita,  garnish with the chopped coriander and serve instantly.

For the raita: 

  • Chill the curd, add salt and cumin powder, whisk to a easy consistency.
  • Add the chopped onions, inexperienced chillies, cucumber and coriander. Stir collectively gently.

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