Wednesday 27 November 2013

Recipe of the day: Duck-Dak Bungalow



Hello foodies! Sorry for the delay; you know that I was ill in last week so I couldn’t able to post. Now I’m fine and today I’m going to share a special recipe for you! See, if you like it…….  

Duck-Dak Bungalow 

   

 

 

  Ingredients:

Duck meat: -                                  500gm.
Onion (big):-                                  2 piece 
Baby onion: -                                  10-12 pieces
Ginger: -                                        2 inch
Garlic: -                                         10-12 cloves
Tomato (small):-                            4 piece
Cumin seeds: -                               2 teaspoons
Dry red chili: -                              4 piece
Dry Kashmiri red chili: -                4 piece
Turmeric Powder: -                       1teaspoon
Bay leaf: -                                     1 piece
Cinnamon stick: -                           4-5 sticks
Cardamom: -                                  4pieces
Cloves: -                                        5-6pieces
Mustard Oil: -                               1Cup (150gm)
Sugar: -                                         1/5teaspoon
Salt: -                                           to taste

 

 

 

Process:

 


  1. Wash the meat with hot water and marinate with turmeric powder, 3 tablespoons of mustered oil and Salt before cooking for at least 30mins. 
  2. Crushed big onion, ginger and garlic separately and keep aside.
  3. Grind cumin seeds, dry red chili and dry Kashmiri red chili separately and keep aside.
  4. Full heat the rest of oil in a pan and pour one by one sugar, bay leaf, crushed cinnamon sticks, crushed cardamom and crushed cloves in it.
  5. When it smells, add big onion, ginger and garlic and fry for 2 mins.
  6. Now, add the meat, cumin seeds, dry red chili and dry Kashmiri red chili and cook for 4-5 mins.
  7. Add salt, baby onion, tomatoes and stir well. Cover the pan and let it cook for 10 minutes on low flame.
  8. Take it off the flame when the meat well cooked and it become dry. (Duck meat generally take time to cook then other meat)
  9. Serve hot with Roti, Paratha or any kind of bread with small onion and green chili socked in lemon juice or vinegar.

* You may use chicken or mutton in the place of duck meat.

* You may use the powder of red chili and Kashmiri red chili.



Tips of the day

  1. Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time. 
  2. Use a wooden board to chop. It will not blunt the knife. Don`t use a plastic board, small plastic pieces may go with the vegetables.


Question of the day

Q7. What is ‘Dak-Bungalow’?
Q8. Fill in the blanks and write the word: _R_ _GE.

Answers of the last Questions:

         1.     Egypt; partly believe in France.

       2.    Coriander



Time to say good bye now! Next post will be published on 30th November; till then…..take care. Have a wonderful week! Namaskar.


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Sunday 17 November 2013

Recipe of the day: Veg-Chili-Paneer



Hello foodies! We are now enjoying the winter here in Burdwan! What about you? I really love winter so much, specially, special dishes and fresh vegetables of the season! Today I share with you one of my favorite dish, which I love to it at dinner in a wintery night! By the way, this is my own recipe; I have made this using lots of veggies with Chinese touch! Hope you like it……


 

Veg-Chili-Paneer

Ingredients:


  1. Paneer (cut into square pieces):-                       250gm.
  2. Carrot: -                                                            2 pieces
  3. Beans (cut into 1/2 inch pieces):-                      2 pieces
  4. Spring onion: -                                                   100gm.
  5. Cauliflower (small):-                                          1 piece
  6. Capsicum (medium):-                                          1 piece
  7. Onion (cut into square pieces):-                         2 pieces
  8. Tomato (cut into square pieces):-                      2 pieces      
  9. Mustard/refine oil: -                                         1/4 cup                 
  10. Ginger (finely chopped):-                                   1tsp
  11. Garlic (finely chopped):-                                    2tsp
  12. Green chili (finely chopped):-                            2 pieces
  13. Soya sauce: -                                                     2tsp.
  14. Sugar: -                                                             1tsp
  15. Salt: -                                                                to taste


Process:

 


  • Peel and chop all the vegetables into medium pieces.
  • Heat oil and fry the paneer till brown.
  • Add the onion and then one by one capsicums, ginger, garlic and vegetables in the same oil and mix well.  Cook for 5min.
  • Now add the soya sauce, green chili, sugar and salt (if need) and mix well.  Cook for 2min.
  • Add some water and paneer and let the vegetables simmer well to get cooked.
  • Take it off the flame when the vegetables well cooked. Garnish with green chili.
  • Serve hot with any Bread or Roti or Paratha.

* You may add more or less vegetables in it.

Tips of the day 

  1. Never refrigerate tomatoes and citrus fruits. Refrigeration kills their flavors,nutrients, and textures.

  2.  Pour some vinegar over defrosting meat to accelerate the thawing process as well as tenderize the meat


Question of the day

 

Q5. Where is lemonade known to have originated from??
Q6. Fill in the blanks and write the word: C_ _I_N_ _R.


Answers of the last Question.


3. Clove.

4. Cabbage.

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Good bye now! Next post will be published on 22nd November; till then…..take care. Have a wonderful week! Namaskar.