Make them your own!

Combining the elements of two or more food traditions, techniques or recipes can give rise to the most eclectic and interesting dishes. While we have to admit that some are hits, some total misses. A few fusion recipes are good to have in your cooking repertoire. They make for interesting dishes at your next party while marrying the best of two worlds. Pastry dough for instance, the one used to make tart shells is so versatile.

Pair it with fresh fruit, rabdi or even chopped up gulab jamuns, to create interest on your party menu. Similarly a whole lot of indian fillings can be used in the tart shell to make for appetisers.

Tart shells made out of Pastry dough is simple and can be made days ahead and kept. For the filling, try an assortment of ideas, from a typical papdi chaat mixture, hummus or even a classical spinach and cheese. Another interesting way of embracing fusion in food is to twist a typically indian offering with something western.

For instance, the papdi discs that are easily available in most stores, get a makeover with a topping of cream cheese and peas with dill instead of traditional indian spicy potatoes. Take dosa batter and make mini dosas little larger than a coin, top it canape style with fresh cucumber, tomato a little hot sauce and some olive slices. The crisp dosa, pairs perfectly well with the crunchy fresh vegetables and being bite sized, they are great to serve as a snack. Try these interesting fusion recipes at your next party or gathering! They are easy to make and pleasing to taste with the best of both worlds.

Tart Shells Maida 1 cups.Blend with fingertips, the chilled butter into the flour and salt. It should look like wet sand Add the water a little at a time and make into a dough.

Do not knead or overmix. When made into a clump, it should hold together.

If not add ½ teaspoon water at a time till it forms a dough.

Chill the dough for at least 30 minutes.

Divide the dough into 3 portions. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a rectangle.

Cut into 6 rough squares. Gently fit each square into a pie mould or muffin tray.

Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 15 minutes.

Repeat with remaining dough. Preheat oven to 180 c or 375°F Bake the tart shells for 10-12 minutes or the edges are turning golden.

Cool completely on baking sheets on racks, then remove gently from the mould. Fill with a choice of fillings.

Papdi topped with Pea and Cream Cheese Filling

1 cup frozen / fresh peas

2 tablespoons cream cheese

1 teaspoon lemon juice ½ teaspoon lemon zest salt and pepper to taste Drizzle olive oil

2 tablespoons fresh mint leaves, finely chopped Blanch the peas or gently steam them for 4-5 minutes.

Cool Add all the ingredients except olive oil to a mixing bowl and smash half the peas lightly with the back of a spoon.

Mix to blend all the ingredients. Taste and adjust seasoning. Spoon into the papdis, garnish with a drizzle of olive oil and serve.