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.

Pork With Bamboo Shoot Or Baah Gajor Gahori Very Tasty Assamase Dish

Pork With Bamboo Shoot Or Baah Gajor Gahori
Ingredients:

• Fresh Pork Meat  1 Kg. (cut into small pieces as shown in the photo)
• Bamboo Shoot  150 gms  (Grated)
• Bhot Jolokiya (Raja Mircha)1no
• Dried Red Chilies - 8 nos 
• Garlic 8 cloves
• Ginger 1 inch
• Onions 2 nos
• Salt to taste
• Fresh coriander 1 bunch

 Method Of Preparation:

• Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
• Take the garlic cloves, remove the skin, and then crush them to a coarse paste. 
• Need not be a fine paste.
• Crush ginger and mix it with the garlic.
• Make separate paste of the red chilies. Or can keep them as flakes.
• Cut the onions in thin slices
• Put a wide pressure cooker on stove and heat it in medium flame till its complete dry and warm. Do not over heat the cooker.
• Put the fat pieces which you kept separately after washing into the cooker and make sure they do not stick to the cooker.
• Keep stirring the pieces with medium flame one.
• Oil will come out from the fat pieces slowly and the color of the fat pieces will turn from golden to light brown. 
• Once sufficient amount of oil comes out, put the cut onions in the cooker and stir fry them till they become golden brown.
• Then put the rest of the pork in the cooker and increase the flame.
• Once oil starts coming out reduce the flame and put the ginger garlic paste you prepared.
• Mix them well with the meat and cover the cooker and leave it for 2-3 minutes.
• Uncover the cooker and put the red chilly flakes and put the flame at medium heat. 
• Keep frying them for sometime and then put the lid back and let it cook on low heat.
• Once the meat is somewhat cooked, put the bamboo shoots in the cooker and mix them with the meat by stirring.
• Put the lid back on the cooker and reduce the flame.
• Keep it covered for 5 minutes.
• Keep frying them in low flame till they start to melt.
• Add salt.
• Add hot water to cover the meat and increase the flame. 
• The gravy should be deep golden brown to red in color. 
• Once the curry starts boiling, put the lid clipped on the cooker and let pressure cook it for 5/6 whistles.
• Take the cooker out of the stove and let it cool naturally, open the cooker, put it back on the stove and mix the curry and the meat properly.
• Serve with rice.

Pork dry fry Very Very Tasty to Eat Indian Food

Pork dry fry

Ingredients:

• Pork (fats portion) half kilo (cut into small pieces)
• 1 garlic 
• 3 large onions (chopped)
• 13-14 cloves of garlic
• 1 teaspoon full of red chilli powder
• 1teaspoon full of oil
• A pinch of pachphuran
• 1 tea spoon full of cumin powder
• Salt, turmeric and green chillies as per taste.

Method Of Cooking:

• Washed properly. 
• Garlic, green chillies and ginger mix and paste it. 
• Add oil on kadai and when oil is hot allow pachphuran to split. 
• Then add the pork with salt, cover and keep in sim. 
• Stir in between
• When water from meat will get dried and pork will start to yield oil, add the onion .
• Fry the same for sometime.
• Add the garlic, ginger and chilli paste, turmeric and chilli powder.
• Add little water in between if necessary.
• Fry till pork is cooked.
• Tastes best when taken hot.