Guten Appetit!

By IANSlifeNew Delhi, Sep 26 (IANSlife) Its never too early to start preparing hearty meals for large family gatherings as the festiveseason draws near and to promote a love of cooking, good food, and thoughtful, ethical culinary practises.

While the art of dining is a universal language that anybody can grasp, food unites people and transcends cultural boundaries.

Arthur Maurer, Founder of Meisterwurst India rustles up a host of delectable traditional German delights using the most popular varieties of our best Sausages, Bacon, Meatloaf, Cold cuts, Roasts, Tenderloins and more.Does any of this tempt you? Haben sie hunger? Dont wait to try creamy or piquant sauces, accompanied by buttery bread rolls, relishes, mashed/roast potatoes and liquid gold.pints of Bock Beer.

STREAKY BACON & CHILLI-PANEER STUFFED PARATHAINGREDIENTS34 Meisterwurst Streaky Bacon Rashers-Fried Crisp & Crumbled100 g Paneer-Indian Cottage Cheese 12 (depending on Scoville scale heat & taste) - Green Chillies-Finely MincedRed Chilly Powder1/2 tsp Carrom Seads - Ajwain1 tsp Garam Masala1/3 Inch Piece Ginger1 tsp Salt1 tsp Fenugreek Leaves-Dried1 cup Fresh Coriander/Cilantro-Finely ChoppedFor the Dough500 g Whole Meal Flour or Atta1 tsp Indian Ghee/Clarified Butter or regular ButterSome Water for the MixtureRECIPEThe StuffingFry the Streaky Bacon Rashers to a crisp & crumble or dice up Mince or grate the PaneerIn a bowl add the Streaky Bacon, Paneer, Green Chillies & all Spices-Mix to combine-set asideParatha MakingMix the paratha dough together & make 8-10 dough balls-on a platter sprinkle some dry flour/ atta for dustingTake 2 balls at a time & roll out each into about 10 cm diameter thick discs-dusting as needed to prevent stickingTake a spoonful/small ball of the stuffing mix & place onto one dough disc, spreading it a bitNow take the second dough disc & place on top of the first with the mixture-press down along the edges tightly to seal the stuffing inDust the paratha with flour & gently roll out to about 18-20 cm in diameter-turning as requiredParatha CookingHeat on medium a tava or any non-stick fry pan- drizzle a bit of ghee/butter-cook the paratha for a few seconds till it gets a nice golden-brown colour & small brownish spots start to appearTurn over slowly so as not to break it-cook for an- other few seconds-smear the top with more ghee/butterRemove & drain off any excess ghee/butter on a kitchen tissue.Repeat the process for the balance dough balls to make more parathasThe end is a deliciously crispy on-the-outside yet soft & tasteful on-the-inside parathaServe hot with a dollop of butter & a side serve of fresh Raita (Indian Yoghurt) or Green ChutneyVoila! Enjoy your Bacon & Chilli Paneer Stuffed Paratha with hot chai or coffee.

INDIAN-STYLE STREET FOOD INSPIRED NAAN-PIZZA WITH PORK PEPPERONI SALAMI IN BUTTER MASALAIngredients250-350 g Meisterwurst Pork pepperoni Salami- Slice Rounds cut into half100 g Mixed Red & Green Bell Peppers-slivers1 large red Onion-finely sliced56 small / mini Garlic-Coriander Naans (Indian Flatbreads)-readily available8 tbsp Bottled / Packaged Readymade Butter Masala Sauce-Chicken or Paneer-available online & in supermarkets150 g Mozzarella Cheese-grated1/2 cup Coriander (Cilantro) - finely chopped1 cup Indian Raita (Chilled Yoghurt)Olive OilSalt to tasteFor the Yoghurt Raita1 cup Fresh Yoghurt /Curd or Dahi1/2 Onion-finely chopped1/2cup Cucumber-peeled & finely chopped12 Green Chillies-deseeded & chopped tiny2 tbsp Fresh Coriander/Cilantro-finely chopped1/2 tsp Cumin Powder-optionalSalt to TasteRecipePreheat the Oven to Grill on medium-line a baking tray with aluminum foil-place the Pork Pepperoni Salami Slice Rounds that are halved, on- ions & bell peppers-drizzle with Olive oilGrill for about 12-13 mins or until all items are cookedTake out the readymade naans (Indian Flat- breads) from their packaging-spoon & spread the bottled / packaged readymade Butter Masala Sauce onto each naan generously-place on a separate baking trayPortion the cooked mix of Pepperoni Salami, on- ions & peppers onto the naans-spread the Mozzarella shreds over each naanPut the topped up naans back into the oven & grill for another 6-8 mins or until the cheese is melted & the naans are golden & crisp around the edgesRemove from the grill & cool so that it becomes easy to handleDrizzle with the chilled & refreshing Raita- garnish with the chopped coriander & serve immediatelyFor the yoghurt raitaChill the Yoghurt/Curd-add salt & cumin pow- der-whisk to a smooth consistency.Add the chopped onions, green chillies, cucumber & coriander-Stir together gently.(IANSlife can be contacted at ianslife@ians.in)ianslife/tb #Guten #Appetit #Delhi #Delhi #New Delhi .