These days I see a lot of emphasis on fusion food. I was never really into it as I prefer trying to get the authentic tastes. But I sometimes wonder how someone would even think of fusing this and that together. Some are interesting, some not, some even pure genius!
So how did I venture into this area of fusion food? As they say, necessity is the mother of all inventions. I was working at home coz I was not feeling too well, and did not have much work. But to my utter disappointment, my clients felt that today was the perfect day to report tons of issues, and I get assigned more work than I usually handle. Grr... there goes all my plans to relax at home, exploring various recipes and trying out new stuff. I started to feel hungry and wondered I had in the refrigerator. I had a packet of Kerala Parottas. But what do I eat with it? Most of the veggie ingredients were Italian stuff left over from my pasta recipes. So I imagined... what if I use the ingredients like a pizza topping but the base be used as a kerala parotta? Its like those thin crust pizzas, except that this crust is thin and flaky. yum! and oh it was yum!! Mine was totally simple and quick but you can add any of your favourite pizza toppings.
Kerala parotta: 1
Salsa: 2 tbsp.
Black Olives: 4 sliced
Basil Leaves: 2 or 3
Mozzarella cheese: as required
Oregano: to garnish
Garlic bread seasoning: to garnish
Spread the salsa on the parotta. Arrange sliced olives and broken up basil leaves on top. Sprinkle grated mozzarella all over. Take a frying pan with a lid. Place it on a stove on low heat. Place the parotta on the frying pan. Sprinkle oregano and garlic bread seasoning. Cover the lid and allow the pizza to cook on low heat. Wait till all the cheese melts and take it off the pan. Slice them and serve immediately!
You can add sauteed baby corn, capsicum and minced garlic in a little olive oil. You can also add cold cuts like sliced sausages, bacon or pepperoni. Onions, sun-dried tomatoes, the list can go on...