Home   |  Issues  |  The Daily Star Home | Volume 5. Issue 6, Tuesday, February 9, 2010














Farzana's recipes

With the chill of winter still in the air the body craves for some indulging, and a bit of rich food is probably the most enjoyable way to go!

This week, I have included a couple of recipes one consisting of duck meat, a traditional dish that is part of the winter feast, and another recipe that includes beef, something that should be available in everyone's refrigerator, with Eid-ul-Azha having passed not so long ago.

Duck bhuna
1 duck, about 2-2½ kg
1½ cups oil
1 tsp fenugreek (methi) powder
2 cups sliced onions
2½ tbsp ginger paste
4 tbsp garlic paste
2-3 tbsp chilli powder
2 tbsp turmeric powder
1 tbsp coriander (dhaniya) powder
2 tsp cumin (jeera) powder
2 tsp garam masala powder
7-8 bay leaves
1 cup thick coconut milk
Salt, to taste

Before starting the cooking process, make sure to thoroughly clean the duck, especially the attached skin. Then turn the duck over an open flame, so that any remaining feathers will be scorched. Now cut the duck into small pieces and place in a strainer.
Heat oil in a wok, then one by one add the methi, then the bay leaves, then the onions and sauté for a few seconds.
Once the onions turn translucent, one by one, add all the remaining spices except the coconut milk. Cook the spices well, then add the duck and stir well.
As the meat cooks, gradually add the coconut milk in parts, so as to mix well with the spice gravy. Cook like this for around 20-30 minutes then add a bit of water, so as to aid in cooking the meat through, but make sure the gravy consistency is dry and thick. Then remove from heat and serve with steamed rice or rice-flour chapatis.

Boneless beef bhuna
1 kg boneless beef
½ kg small potatoes
½ cup oil
1 cup sliced onions
3-4 bay leaves
1 tbsp ginger paste
1½ tbsp garlic paste
1½ tbsp chilli powder
1 tbsp turmeric powder
1½ tsp coriander powder
1½ tsp cumin powder
1 tsp garam masala powder
½ tsp paach phorong powder
Salt, to taste

Cut meat into small pieces, then wash and drain well.
Heat oil in a wok, add the potatoes, gently sauté, and then keep aside. In the remaining oil, add the onions, then one by one add all the spices and sauté well.
When the spices are cooked, add the meat and stir well. Cook over a low heat, so as to allow the meat to simmer in the spices and cook through. When the meat is almost cooked, add the potatoes and stir again. When all ingredients have been thoroughly cooked, remove from heat and serve immediately.



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