Flavors of India

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.

* For Details about Ingredients, check your nearest Indian Store

Festivals of India in the month of March

Elephant Festival

 

Elephants are regarded precious and majestic since “puranic” era. The supremacy of Elephant is also well illustrated in the Hindu Mythology. According to legends, at the time of ‘Samudra Manthan’ when demon and Gods were busy in “churning the ocean”(samudra manthan),Gods were fortunate to receive an elephant called “Airavata” which latter became the divine vehicle (vahana) of Indra. Since then Elephant has become a symbol of royalty in Indian culture and many festivals are also associated with it

Out of several festivals celebrated with elephants, the one which is widely participated by Indians and foreign tourists is the Elephant Festival celebrated in Jaipur on the day of Holi in Phalgun. This is an annual event held at Jaipur Chagan Stadium where people gather in large crowds to celebrate the occasion with much pump and gaiety.

Jaipur Elephant Festival, perhaps the only festival where Elephants are given prime importance. Here, as you would expect from the name of the Festival – Elephants are the center of attraction.

During the festival, Jaipur comes alive with elephants, dancers and musicians which draw visitors from all over the world. The elephants stride majestic-experience for everybody by parading their decorated trunks and tusks. And the most noticeable feature of this festival is that all the Elephants which take part in this festival are female Elephants.

Image courtesy: https://www.google.co.in/search?q=elephant+festival+jaipur&hl