DIY Recipes Guide eBook - Fusion Cooking Recipes - Pushing the boundaries of cooking styles by combining ethnic ingredients and techniques. ..

What is Fusion Cooking?

Here are some definitions:

Fusion Cooking is taking the locally available ingredients & adjust it to their ethnic taste.

Fusion cooking is a culinary method that integrates various regional cookingstyles in order to create innovative new tastes.

Fusion cooking is the art of mixing ingredients and preparation styles from different countries and cultures into a unique dish of flavour.

Fusion cuisine is when you combine particular ethnic cuisines and fuse them into one.

There are many definitions of Fusion Cooking but the one that I think describes it best is:

Fusion Cooking is about experimentation. Pushing the boundaries of cooking styles by combining ethnic ingredients and techniques. It‘s about having fun with your food and the enjoyment you get from the taste of your food.

Hopefully this E-Book will provide you with some ideas to change some of the foods you cook normally and change them by experimenting with the tastes you enjoy most.

Here‘s and example to get your mind thinking about what you can do. How about taking a traditional German dish and adding the flavours of India or take a typical Italian dish and create flavours of the Orient. Some people say you need to be careful of interchanging flavours in foods BUT if it tastes good go for it.

Remember there are no rules to creating your own dishes just let your imagination go wild. Imagine what it was like to be a 5 year old trying to help your mother in the kitchen.

What would you have cooked!!!!!
Sample:

Baby Corn and Kale Angoor
Ingredients:
12-16 Baby corn
100 gm Seedless black grapes
2Apple peeled and chopped finely
1/2 cup Yoghurt
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tsp Green chillies chopped
1/2 cup Mawa grated
2 tbsp Fresh cream
2 tsp Turmeric powder
1 tbsp Dhania powder
1 tsp Jeera powder
1 tbsp Kashmiri red chilli powder
Salt - to taste
1 tbsp Oil
1/2 cup Boiled onion paste
1/2 cup Tomato puree
1 tsp Garam masala powder
Preparation:
Cut baby corn into small pieces. If using fresh baby corn boil them until soft.
Heat oil in a pan add ginger paste and chopped green chillies cook on medium
heat briefly.
Add boiled onion paste.
Cook on high heat stirring continuously until oil starts separating.
Add grated mawa cook till mawa is mixed with the onion past thoroughly.
Add tomato puree beaten yoghurt Kashmiri chilli powder Dhania powder Jeera
powder and turmeric powder continue stirring while cooking the masala.
Add finely chopped apples and half a cup of water.
Cook covered on medium heat stirring occasionally till apples are mashed
thoroughly.
Add baby corn and seedless grapes mix well and add salt.
Stir in fresh cream mix well.
Mix in Garam masala powder and serve garnished with black grapes