Uttapam recipe gets a fusion makeover with the gut-health boosting Korean kimchi, and it might be an unusual combination until you try it. This recipe takes the thick, savoury South Indian pancake and folds in Korea's most essential fermented staple instead of the usual onion and tomato topping. Among fusion recipes built around Indian breakfast staples, this is one of the more natural pairings, as the uttapam is already formulated and cooked in a way that it seamlessly carries a tangy, textured topping, and kimchi's funky flavours is a surprisingly natural fit for that role. As for kimchi, it holds an almost sacred place in Korean households, with most families making their own, passed down through generations, and buying a jar instead is apparently a quiet faux pas in traditional circles. If you want, you can make it at home too, but it is a labour-intensive process. Kimchi is a fermented dish made from vegetables, most commonly napa cabbage, and is used as a side dish, dishes like kimchi fried rice, kimchi stew, kimchi dumplings and kimchi wraps. That fermentation is also what gives kimchi its reputation as a healthy addition to a meal. The uttapam base here is unlike that of the all-purpose flour base, used in a Korean kimchi pancake, and instead features rava, rice flour, and a little besan to help bind. Rava and rice flour make the uttapam noticeably crispier, with better sturdiness and texture. The batter consistency also has to be just right, keeping in mind the moisture coming from the kimchi and raw vegetables used in the uttapam recipe. An old kitchen trick you can use here, is rubbing a cut onion over the hot, oiled tava before pouring the batter helps keep the surface naturally non-stick, to keep the pancakes from sticking.

Miso hummus recipe searches usually come from people who've had it once at a restaurant and want to recreate that umami hit at home, and the best part is that this dish is quite easy to make, despite the ire it might draw from hummus purists. White miso paste is mixed directly into hummus made with chickpeas, lemon zest and juice, sesame oil, garlic, and a little crushed red pepper. Everything goes into a food processor at once and turns smooth, into something noticeably richer and saltier than plain hummus, without any dairy or tahini. In this hummus recipe, the miso used is the same one that the Japanese love so much. It is made by fermenting soybeans and rice, which are left to break down slowly under controlled conditions until they form a thick, concentrated paste. White miso specifically has a higher proportion of rice to soybeans than red or darker miso varieties, giving it a milder, slightly sweeter flavour with less of the deep savoury punch that red miso has. It’s a milder form that goes well with the flavours of the hummus, but just in case, start small. Everything from chickpeas to garlic in this hummus recipe goes into the processor raw and unchopped, since the machine does all the work. There's no toasting, roasting, or pre-cooking step anywhere in this recipe, which is part of what makes it a great ten-minute dish rather than one that just looks quick on paper. Miso hummus keeps well for up to two weeks in an airtight container in the fridge, longer than most fresh dips, thanks to the natural preservative effect of the fermented miso.

Cold Yippee! noodle salad recipe is like a mini celebration in a bowl; it’s cold, vibrant and full of bright tastes. This colourful bowl takes inspiration from Asian flavours and adds a spicy, tangy Indian twist. The creamy peanut-sesame salad is tossed with soft Sunfeast Yippee! noodles, fresh cucumber, sweet corn and crunchy peanuts. Easy to digest and yet so tasty that you can't wait for the next bite. This cold noodle salad is particularly ideal during the summer when one wants a refreshing meal without the lengthy stove time. So what makes this tasty cold dish so special is how simple ingredients combine to make such an enjoyable noodle salad. The spicy, tangy dressing is absorbed by the noodles, and the vegetables provide a refreshing crunch, while the Yippee! masala brings that familiar and comforting kick. Each bite is perfectly balanced; creamy, crunchy, spicy, and tangy. This is so much more than a recipe; it's a casual, easy meal for busy afternoons, lazy weekends, or quick summer lunch and dinners. Overall, this recipe is easy, quick and very delectable. It takes simple instant noodles and turns it into a colourful and healthy bowl that can be comforting yet refreshing all at once.