Sunday, September 4, 2011

Fusion Karishma

It's been very long since I have experimented with my cooking and cooked something new and interesting. I thought to go out and have dinner at some nice place but didn't find any interesting restaurant around. So I ended up cooking this Fusion meal. As such the dish itself is not a fusion but all the things that made it a meal, made it Fusion and since it turned out fun, I called it Fusion Karishma. Thought to share this with you all if you want to try your hands on.

Tip - Bok choy is slightly spicy in taste, kind of mustard leaves so keep that in mind while cooking to have an idea as to how the dish would taste like.

2 fresh Bok Choys
1 or 2 garlic cloves
1 inch thin slice of fresh ginger
1/2 cup Soy sauce
1/2 tablespoon salt
Pinch of red chilli powder
1/2 cup water
4 tablespoon vegetable or olive oil
1 Indian egg plant (thin and long) (optional)

Wash and rinse Bok choys under cold tap water. Cut the bok choys in 2 parts separating leaves and white root. Cut the leaves in small pieces and root in small pieces and slices. Mince or fine chop garlic and ginger. If you want to add egg plant, cut that into small ring size pieces.

Add oil to a deep base pan and warm it for couple of minutes. Now add the minced garlic and ginger to the oil and cook till it turns light brown. Make sure it doesn't get burnt (dark brown). Add Bok choy roots to the pan as soon as garlic and ginger starts getting brown/golden. Mix bok choy roots well with oil and cook for about 4-6 minutes. Bok choy roots are hard so it takes around 4-5 minutes to get soften and brown. Once bok choy roots starts getting crisp and brown add sliced egg plant and cook for another 2 minutes. Now add the cut leaves to the pan and mix them well for about 1 minute. Add the pinch of red chilli powder and just a little more than a pinch of salt. Mix it well and cook for another minute. Now add Soy sauce and water to the pan and mix it well. Remember if Soy sauce contains more sodium, add less salt. Cook for another 3-5 minutes. Keep stirring every minute so that the bok choy roots gets mixed well with Soy sauce and gets the flavor.

Ginger garlic Bok Choy is now ready to be served with steamed rice.

I guess it would taste best with white rice.

Fusion Karishma:
To add the twist, I added fresh watermelon with a sprinkle of salt and crushed black pepper as a side to the dish

and served myself a cool Margarita.
Added 200 ml Sprite to 1 shot of Tequila and 2 shots of Margarita with 4 ice cubes and mixed it well.

Happy cooking

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