CHICKEN LOVER’S RECIPE EXCHANGE

Click photo for A recipe for Chicken Curry from Rajasthan

Click photo for A recipe for Chicken curry from Rajasthan

The idea for this post was triggered by the recent news report  about thousands of chicken consumed everyday in Delhi. It got me thinking about the number of different ways we can prepare chicken for our daily consumption.

We all have a pet recipe to prepare chicken or any other food for that matter. As you know chicken is white meat and good for health. Furthermore, what we eat everyday at home is way more tastier than any dish cooked in any restaurant.

So, why not, let us share that recipe with everybody thru a post on your Blog or thru the comments section of this post.

If you have a Blog include this Post’s link in a post about a chicken recipe. ( It can be an old post also)

http://karansguesthouse.wordpress.com/2014/02/17/chicken-lovers-recipe-exchange/

& Tag the Post  #Chickenloversrecipe Exchange & post the link in the comments of this post.

If you do not have a Blog you can Post the recipe in the comments of this Post with a link of a photo posted on flickr.com

 

How To Cook ‘Kaleji’

A simple Rajasthani recipe to cook spicy, red hot, Goat or Lamb Liver Curry. Image

Serves: Two persons
Time taken to prepare: 150 minutes
Ingredients:
Goat/Lamb Liver: 300 grams
Minced Onions: Four Medium Sized
Minced Green Chili: Four
Fresh Curd: 200 grams
Oil of your choice: 200 grams
Red Chili Powder: Two Tea Spoons heaping
Green Coriander Powder: One Tea Spoon heaping
Turmeric Powder: Half a Tea Spoon
Salt: One Tea Spoon not heaping
Ginger/ Garlic Paste: 30 grams
Vinegar: Two Tea Spoons (optional)
Method:
Heat the oil in a thick bottomed pan like a pressure cooker and add the minced onions once the oil is hot. Fry the onions on low flame till their colour turns light brown. Add the Ginger/Garlic paste with a little water so that the ingredients do not burn. Add red chili powder, coriander powder, turmeric powder and salt with some water. Fry the masala on low flame till it is cooked. Turn up the flame and add the curd while stirring the mixture till it comes to boil. Add the minced green chili. Cook the mixture on low flame till the masala takes on a deep red colour. Wash the raw liver and add it to the masala with some more water and cook on low flame till the liver turns hard. Unlike other meats liver will turn hard when fully cooked. Just before taking the pan off the flame add the vinegar. Serve with hot chapaties as a full meal or it can also be served as a delicious snack with cocktails before the main meal.

KEOLADEO NATIONAL PARK,BHARATPUR IN IMAGES-3

Here are some more photos from Ghana Bird Sanctuary…

 

Image

LORD SHIV TEMPLE IN THE SANCTUARY

Image

A PLAQUE DECLARING THE STATUS OF THE PARK AS A WORLD HERITAGE SITE

Image

 

Image

PARAKEET

ImageImage

BLACK SHOULDERED KITE

Image

 

Image

 

Image

COOTS

Image

 

Image

PAINTED STORK

Image

 

Image

 

Image

 

Image

 

BOMBAY NATURAL HISTORY SOCIETY (BNHS)

KEOLADEO NATIONAL PARK,BHARATPUR IN IMAGES-2

Image

MONGOOSE

As you can gather from the last post that I have just returned from a visit to the Ghana Bird Sanctuary. It was a long day well spent. The point of these posts is to motivate you too to visit the park if you have any interest in the natural world. Because I personally feel that wildlife is going to get rare sooner than later.   And if you are living near Jaipur-Agra-Delhi-Bharatpur then it is done as easy as it is said. If like me you do not want the hassle of staying in a hotel, just go for a day visit. The park is open from 6am to 6pm, so pick your time. You also have a choice of mode of transport in the park, namely cycle rickshaw, tonga, bi-cycles, walking & electric van. Once you are inside the sylvan world of the park you will be hooked. If you are a novice it is a good idea to take along a field guide or hire a cycle rickshaw whose driver can point out the flora & fauna & the birds.Remember to bring along a camera with a good lens, besides binoculars & field guides, as these birds etc are living in a natural habitat & may be shy of the visitors.

A few do’s & don’ts while visiting the park.

Do not litter or smoke in the park or talk loudly or feed the birds.Keep safe distance from animals.

Here are some more pictures from the last days visit.

Image

MONKEY

Image

ARID AREA

Image

TERMITE HILL

Image

THE TRAIL

Image

KINGFISHER

Image

 

Image

 

Image

HOOPOE

Image

 

Image

 

 

 

Image

 

Image

PAINTED STORK

Image

BLACK DRONGO

Image

 

Image

PADDY BIRD

Image

WATER BODY

Image

 

Image

 

Image

MONITOR LIZARD FEMALE

 

BOMBAY NATURAL HISTORY SOCITY (BNHS)

 

KEOLADEO NATIONAL PARK,

BHARATPUR,

T.91-5644-222777

dirkeoladeo @ gmail.com

KEOLADEO NATIONAL PARK,BHARATPUR IN IMAGES

Image

Keoladev National Park is the official name of the Ghana Bird Sanctuary in Bharatpur, Rajasthan. The national park is named after a Lord Shiv temple in the park by the same name & ‘Ghana’ refers to dense forest cover. It is spread over 29 sq.kms. Prince Harbhanji of Morvi State in Gujarat developed the area as a duck hunting preserve for the Maharaja of Bharatpur in his tenure as an administrator of Bharatpur in 1899. He actively had constructed bandhs & dykes   to hold water to create marshes to attract the birds from far & near. The Bharatpur Maharaja handed over the sanctuary to the Rajasthan Government in 1956 to be run as a bird sanctuary & it was declared a National Park in 1981 &  a Word Heritage Site in 1985 by UNESCO.

Image

TIME LINE (Click to enlarge to read)

Image

THE BAG & THE GUNS  (Click to enlarge to read)

Anytime is a good time to visit the park because there is some or the other activity going on in the park.

From July to September The water fowls are nesting & breeding.

From October To February Migratory birds are arriving.

From March to June Resident birds are nesting & breeding.

The sanctuary is near the Golden Triangle of Jaipur-Delhi-Agra so is very well connected by road & rail while the nearest airports are Jaipur & Agra & Delhi.

According to the official records there are diverse species of water fowl, plants, mammals, fish,snakes, lizards,geckos,turtles, butterflies & other various life forms. But first & foremost it teems with birds & their call. 374 species of birds have been recorded.

The park is open from 6am to 6 pm. You have various option in how you visit the park. You can hire a cycle rickshaw to take you around the park (The driver doubles up as a guide too) or cycles, tongas & naturalist guides or electric van for big groups.

Image

ENTRANCE TO THE PARK & THE CYCLE RICKSHAW STAND

Image

PAINTED STORK

Image

WATER BODY

Image

Image

Image

POND HERON-PADDY BIRD

Image

PAINTED STORK

Image

SPOTTED DEER

Image

Image

THE PYTHON

Image

Image

Image

Image

Image

PADDY BIRD IN FLIGHT

Image

Image

WATER SNAKE

Image

Image

SPOTTED DEER

Image

ANTELOPE

BOMBAY NATURAL HISTORY SOCIETY (BNHS)

Some Images From The Pushkar Fair 2013

Image

Prachin Pushkar Sarovar or Budha Pushkar

Image

Jansailab  Devotees

Image

Devotees

Image

 

Shopping

 

Image

Shopping at the mela

Image

A By lane

Image

Busstand

Image

Bandanwar display at the pushkar fair 2013

 

Image

 A display of Colorful Worry beads at a shop in pushkar

Image

A man dressed as goddess parvati at the pushkar mela 2013

 

An Encounter With The Naga King Chillies

Chicken Preparation with Naga King Chillie

Chicken Preparation with Naga King Chillie

All trades & hobbies naturally have their pitfalls for a novice. By happenstance I cook as a hobby & am also an admin for a Facebook group about food for the city of Jaipur. When a member procured some Naga King Chillies & offered to share some with the group members I naturally also asked for some. He kindly brought some over when he visited the Guesthouse for dinner one evening.

You can imagine my apprehension when I saw that the jar in which the chillies came was pasted with a write up and also instructions on how to use them safely.

Anyway I decided to use them in a very simple recipe of Junglee Maans. This recipe is from the book “Cooking Delights of Maharajas” by Maharaja Digvijay Singh ji of the princely house of Sailana.

The recipe was intended for the use of the Shikari who would not have any measuring tools or the various comforts of the kitchen & would have very limited masalas at hand.

So he uses only 5 ingredients mutton,whole red chillies,salt,water & Desi ghee or Oil. The measures are also approximate only.

Instead of mutton I used 1/2 a Kg of Broiler & for the whole red chillies I put just ONE Whole Naga King Chilli in 250 gms of desighee with some salt.

Later on I added little water at regular intervals to ensure that the chicken did not fry nor boil till it was cooked.

When I tasted it the slight bite of the chillies came when I swallowed the chicken bite.

Even if I say so myself it was a tasty preparation.

Now, the trouble started because I underestimated the punch of the chillies( The Desighee had taken off the full bite of the chillies) & on the next day made the same preparation but with 3 Naga King Chillies & had the whole dish all by my self.

Everything was fine till I finished eating, I could not get enough. But once I was through eating, my outer mouth area started burning. I drank copious amounts of water & ate large quantities of icecream, before things settled down.

When I related my experience to my wife who had been away at an opening ceremony of a Spa at a famous hotel, she very kindly suggested for me to avoid taking any laxative that night!