With the magic wand called creativity, dishes belonging to one part of the world can be transformed into something else all together. This technique of experimenting with food and cooking techniques, applies well to dishes that are traditionally served in a stuffed form. For preparations such as crepes, ravioli, sambousek and quesadilla are easyu00a0to manipulate.u00a0 <img alt="" src="http://images.mid-day.com/2012/sep/Rakesh.jpg" style="width: 500px; height: 342px; " /> F Lounge. Diner. Bar Chef Rakesh Talwar&rsquo;s Kheema Mutter Ravioli. Pics/Satyajit Desai According to food blogger Shivani Tolia from The Yellow Butterfly, &ldquo;A good way to bring some change to the food on the dining table, is to create new flavours every now and then. I love changing the stuffing of classic dishes and turning them into contemporary master dishes.&rdquo; Italian Ravioli turns into Kheema mutter ravioli Ingredients: 150g refined flour 1 egg 20g olive oil 10g onions, finely chopped 10g tomatoes, finely chopped 10g ginger, grated 10g garlic, grated 10g red chilli paste 90g mutton 1tsp turmeric powder 10g green peas, boiled 1tsp salt 2tsp black pepper powder 2tsp coriander leaves, finely chopped &frac14;cup fresh cream 10g blue cheese 10g walnut Salt and pepper to taste Method: Knead the flour, egg and oil to form a soft dough. Cover it in a muslin cloth and leave aside for a few minutes In a pan, heat oil and saut&eacute; ginger, garlic, red chillies and cook it for three to four minutes Add mutton, tomatoes and green peas and mix well. Tip all the spices into this and add salt Cook the mixture until the vegetable and meat are tender and pasty. Allow it to cool Roll the dough into two thin sheets. Place a spoonful of stuffing in a line, leaving one-finger space in the middle Cover this sheet with another thin sheet of dough on top and press it gently around the filling With the help of a pizza slicer, cut the large sheet into several small squares and plunge each into boiling water Cook the pasta until the ravioli pieces begin floating on top and drain well Prepare the ravioli sauce by heating cream in a thick-bottomed pan Add chopped walnuts and blue cheese and season with salt and pepper Serve hot with cooked ravioli pieces French Crepes turn into Chettinad Crepe with Curried Veggies Ingredients For crepe batter: &frac12; cup milk 2/3 cup water &frac14; cup melted butter, 1tsp vanilla extract 1 cup all-purpose flour 1tbsp white sugar &frac14;tsp salt 1tbsp vegetable oil 1tsp cinnamon powder 1 pinch baking soda Ingredients for filling: 2tbsp poppy seeds 6-8 garlic cloves, grated 1tbsp cashew nuts 1tbsp cumin seeds 1tsp fennel seeds 1tsp coriander seeds 2 dry red chillies 3 cloves 2 cups mixed vegetables, boiled 1 onion, finely chopped &frac12; cup grated coconut Chopped green chillies and grated coconut for garnish <img alt="" src="http://images.mid-day.com/2012/sep/Curried-Veggies.jpg" style="width: 500px; height: 323px; " /> Co-owner of Choco Kisses bakery, Jayshree Mehta&rsquo;s Chettinad Crepe with Curried Veggies. Pic/Anita Anand Method In a medium bowl, mix all the ingredients mentioned under crepe batter and whisk well Cover the batter and refrigerate for two hours before use To make crepes, heat a non-stick griddle &mdash; a flat cooking surface &mdash; and pour the batter with the help of a ladle Swirl the back of the ladle in circular motion to make thin dosas. Cook the crepe on both sides until golden and crispy To make the filling, mix poppy seeds with cashewnut and soak it in warm water for 10 minutes Drain and grind it into au00a0smooth paste In a pan, heat oil and add cumin and fennel seeds, add coriander seeds, red chillies, cardamom, cinnamon, cloves and coconut once they begin to crackle Mix and saut&eacute; the mixture on medium flame for 3-4 minutes To this, add onions and cook until they appear translucent Add turmeric powder, chilli powder, cashew paste and boiled vegetables to the filling and mix well Season the dish with salt. Once cool, place it at the centreu00a0of the crepe and sprinkle green chillies and grated coconut Serve hot with tamarindu00a0chutney Mexican Quesadillas turn into Murg Makhni with Chevre Quesadillas Ingredients For murg: 1 chicken breast 50g hung curd &frac12;tsp kasuri methi &frac14;tsp turmeric &frac14;tsp garam masala 1tsp mustard oil &frac12;tsp ginger-garlic paste <img alt="" src="http://images.mid-day.com/2012/sep/Rajesh_1.jpg" style="width: 500px; height: 577px; " /> Escobar Chef Rajesh Ratna&rsquo;s Murg Makhni with Chevre Quesadillasa. Pics/Sunil Tiwari Ingredients For makhani sauce: 1tbsp ginger-garlic paste 2 green chillies, chopped 1tbsp melted butter 1 green cardamom 1 small stick of cinnamon 2 cloves &frac14;tsp fenugreek seeds 2tbsp tomato puree &frac14;tsp red chilli powder 5 almonds, peeled and pureed &frac12;tsp garam masala &frac14;tsp kasuri methi &frac12;tsp sugar 2tsp heavy cream ingredients For quesadillas: 2 tortillas 75g chevre cheese 1tbsp butter <img alt="" src="http://images.mid-day.com/2012/sep/Makhni.jpg" style="width: 500px; height: 299px; " /> Method: In a bowl, marinate chicken in hung curd, red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Let it rest for three to four hours Thread the chicken on a skewer and grill in an oven or directly on the stove for 15-20 minutes or until the meat is tender Baste the cooked piece with butter and shred it into tiny pieces In a thick-bottomed pan, heat butter and saut&eacute; green cardamom, cloves and cinnamon in it Add fenugreek seeds, ginger-garlic paste and slit green chillies to this and cook for five to eight minutes Add tomato puree, red chilli powder and salt and cook on a medium flame for 15 to 20 minutes Once the butter begins to separate from the pan, add &frac12; cup of hot water and almond paste to it Simmer the makhani gravy for 15 minutes and add sugar and kasuri methi to it Add the shredded chicken pieces to this and stir well Let the gravy simmer for eight to 10 minutes Finish the dish by adding heavy cream and garam masala Place one sheet of tortilla on a kitchen surface and top it with a couple of spoons of murg makhani Sprinkle some chevre cheese on top and cover it with another tortilla Baste the sheets with butter and grill on both the sides on a hot griddle until brown Cut the quesadillas with a pizza slicer and serve hot Lebanese Sambousek turns into Spicy aloo-stuffed sambousek with Harrisa sauce Ingredients For the Harissa sauce 1tsp cumin seeds 1tsp coriander seeds &frac12;tsp caraway seeds 100g red bell peppers, roasted 3 red chillies, chopped 3 cloves of garlic 2tbsp extra virgin olive oil 2tbsp tomato puree 1tsp salt &frac12;tsp black pepper powder Handful of parsley leaves, finely chopped ingredients For Sambousek wrapper: 225g flour 4tbsp olive oil &frac14;tsp salt 1tsp kalonji and ajwain seeds, pounded 110ml warm water ingredients For the filling: 5 potatoes, boiled and cubed 1tsp coriander seeds 1tsp fennel seeds 1&frac12; tsp cumin seeds &frac12;tsp pomegranate seeds &frac12;tsp garam masala 1tsp dry mango powder 2-3 dry red chillies Handful of mint leaves, finely chopped 1&frac12;tbsp ginger and chilli paste &frac12;tsp asafetida 2tbsp oil &frac12;cup frozen peas, boiled Lemon juice as per taste Salt to taste <img alt="" src="http://images.mid-day.com/2012/sep/Shivani.jpg" style="width: 500px; height: 526px; " /> Food blogger Shivani Tolia&rsquo;s Spicy aloo-stuffed sambousek with Harrisa sauce. Pics/Sayed Sameer Abedi Method For the harissa sauce, roast cumin, coriander and caraway seeds in a skillet over medium heat until they generate an aroma Transfer it in a grinder and blitz into a fine powder Throw roasted red peppers, chillies, garlic and olive oil in this blender and blitz it once again to form a smooth paste Season and serve cold after garnishing with parsley leaves. For the sambousek wrapper, sieve flour and salt together and transfer them into a large bowl Add the seeds and olive oil and mix well to form a crumbly mixture Add water and knead it into soft dough Wrap the dough in a plastic cling film and let it rest in the refrigerator for an hour Remove from the fridge and roll it into a thin sheet Cut 3-inch circles from this sheet with the help of a cookie cutter. The dough will yield about 16 circles. For the filling, blitz dry roasted coriander seeds, cumin seeds, fennel seeds and pomegranate seeds in a food processor to make a roasted spice mix and leave aside In a large bowl, marinate the potatoes in the roasted spice mix along with salt, garam masala, dry mango powder, mint leaves, ginger-chilli paste, lemon juice and mix well In a pan, heat oil and add a pinch of cumin seeds, asafoetida and green peas and cook for two minutes Add spiced potatoes to this and mix well. Remove the mixture from fire and cool to room temperature To assemble the dish, fill the circular sambousek wrapper with a spoonful of the potato mixture and pinch-seal with a wet finger to form a semi-circle In a pre-heated oven bake the parcels for 20-25 minutes at 180 degree Celsius Serve hot with Harrisa sauceu00a0

We challenged four chefs to pick up a classic stuffed preparation of their choice and infuse it with a touch of India. Sonal Ved watches crepes, ravioli, sambousek and quesadilla don a desi avatar

From Kheema ravioli to chettinad crepes

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From Kheema ravioli to chettinad crepes

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