Pages

Kolphool Paro Manghor Jalukia Or Pigeon Meat With Banana Flower Assamese Dish Very Tasty To Eat

Kolphool  Paro Manghor Jalukia Or Pigeon Meat With Banana Flower

Serves: 4 people

 Ingredients:
  • 500 gms of pigeon meat  (make the pieces small, cut with the bones)
  • 1 fresh whole banana flower
  • 1 medium sized potato
  • 6 cloves of garlic
  • 1 inch of ginger
  • 2 red chilies
  • 1 tablespoon of whole black peppercorns
  • 1 teaspoon of turmeric powder
  • 1/2 teaspoon of cumin powder
  • Salt to taste
  • 2 Bay leaves
  • 1 teaspoon full of the mixture of whole cumin seeds, fenugreek seeds, mustard seed, ajwain seeds and black cumin seeds in equal quantities
  • Cooking oil ( mustered oil, its better)
Method Of Cooking:

Cooking Time: 20 - 30 minutes


  • Peeling out the layers of banana flower.
  • Remove first 2-3 layers.
  • Find a ring of smaller white colored slender projections.
  • These are the actual flower part of the entire big piece of the banana flower.
  • The outer layers basically designed to protect them. 
  • Cut of the top and bottom portions out of the white part.
  • Wash the entire white part which  have before cutting.
  • Then chop into fine pieces. 
  • Add some salt into the chopped pieces and using hand, mash them.
  • Some water will come out from the mashed pieces.
  • The mashed output would turn to a darker shade.
  • Drain out the water and keep the mashed banana flower aside. 
  • This step is important so that the basic taste of the banana flower is removed.
  • Make a paste of ginger and garlic.
  • Cut the potato into 8 wedges of equal size and fry them till they are half cooked and set aside.
  • Heat a wok (kadai) and put some cooking oil. 
  • Once the oil is hot and vapor starts coming out, reduce the flame a bit and crackle the mixture of cumin seeds, fenugreek seeds, mustard seeds and black cumin seeds. 
  • Add the dry red chills and the bay leaves.
  • Add the ginger garlic paste and fry them for 2 minutes in medium low flame. 
  • Once the smell of garlic starts coming, add the pigeon meat and the mashed banana flower portions.
  • Mix the entire mixture well.
  • Add turmeric powder and the cumin powder.
  • Keep stirring and fry them on medium high flame for 5-7 minutes. 
  • Now reduce the flame to minimum and cover the kadai with a lid.
  • Let it simmer for say 15 minutes. 
  • Keep checking periodically to ensure the meat does not stick to the vessel.
  • Generally the banana flowers will release some water and the meat gets cooked in that water. 
  • Add some water if the meat might be burnt.
  • After cooking for fifteen minute, uncover the pan but do not increase the heat.
  • Put the potato wedges and salt to the curry and mix them well. 
  • Cook the curry till the water evaporates and the banana flower mash is reduced to very fine size.
  • Check if the meat has become tender. 
  • Do not add more water now but make sure the curry does not become too dry.
  • Coarsely grind the black peppercorns and add them to the curry and keep stirring for say 5 more minutes.
  • If the meat has become tender of satisfaction turn off the heat and curry is ready.
Serve hot with rice or roti.

Chapor Ghonto Delicacy Dish Of East Bengal.

Recipe of Chapor Ghonto 


Chapor 

Ingredients : 

  • Matar dal (spilt peas) – 200 gms
  • green chillies (split, seeded and finely chopped) – 1 – 2 pcs
  • Oil – to shallow fry
  • Salt – to taste
Method Of Preparation:
  • The matar dal should be soaked overnight.
  • Then coarsely ground with the chillies.
  • Salt should be added and the batter should be whipped.
  • It should be shaped into small round cakes (2 inch, 1/4 inch thick).
  • Shallow fry on a greased pan.
Ghonto

Ingredients:
  • Medium potatoes – 150 gms
  • Potol – 100 gms
  • Jhingey – 100 gms
  • Brinjal – 200 gms
  • Chapor – already prepared
  • Cholar dal – 25 gms
  • Ghee – 200 gms
  • Bay leaves / Tejpata – 2 pcs
  • Dried red chillies / Sukno lanka – 2 pcs
  • Panch Phoron – few grains
  • Ginger paste – 1 tbspn
  • Sugar – to taste
  • Salt to taste
Method Of Preparation:
  • Dice all the vegetables.
  • Heat ghee to a smoking point.
  • Then reduce the heat and add the bay leaves, chillies, and Paanch phoron.
  • Then add the vegetables,
  • Stir fry for 3 minutes add water.
  • Let it cook on low heat.
  • Add sugar and salt .
  • When the vegetable softens, add the ginger paste.
  • Mix the chapor and take it off the flame. ( Can also steam the vegetables before & add them in ).
  • This simple dish with hardly any masalas was very flavourful. 
Cooking utensils required to prepare Chapor Ghonto As Follows :
  • Non Sticky Flat Tawa
  • Non Sticky karai 
  • knife,
  • Peeler
  • Slicer 
  • Khunti,
  • Strainer Chanta.
Related Posts Plugin for WordPress, Blogger...

Popular Posts

Categories