friends
Hope you all are well. And a day later the siblings. So all the best wishes to all of you. Today I will share with you a recipe that makes your mouth water. So thanks to our all dear @anri bhaiya for organizing such a tempting food contest. Like Hafiz Bhai I am very fond of pickles. But I can't make very good pickles. My mother makes very good pickles. And I can only eat. Several times your grandfather asks you to prepare pickles. Then try a little bit.
I really liked the pickle recipe. Now I can learn many new pickle recipes for this contest. But it would be better if I had the opportunity to test them onceHa ha ha So the heartache remained in my mind. You know I try to participate in the competition whenever I get a chance. Because I do it because I am good. However, participating in the contest was very difficult. Because you know this one week we have pooja and brother drops. So I did not understand what to doThen, with the help of my beloved man, I managed to some extent.
Today I will share with you a sour, sweet, pickled duck skin pickle. It is a very tasty dish. You can eat for a long time without the trouble of stopping this ritual. This pickle can be eaten with any food. This is a ritual of my own making. So let's get started without further ado.
Ingredients:
1. Duck skin - 500 grams
2. Mustard oil - 2 cups
3. Tamarind decoction - 1 cup
4. Panch fodan - 1 tsp
5. Whole dry chillies - 3
6. Roasted cumin and coriander powder-1 tsp
7. Cinnamon, cloves, cardamom - 4 t
8.Gur/Sugar – As per taste
9. Salt - 2 tsp
10. Turmeric - 1 tsp
11. Dry chili powder - 1 tsp
Necessary things
duck skin
Mustard oil
Panch phodan, cumin, coriander and dry chillies
Cinnamon, cloves, cardamom
Tamarind decoction
Gur
Salt, turmeric and dry chili powder
Method of preparation:
1. First, clean the skin of the duck and wash it with water. And should be smeared with little salt and turmeric.
2. Now put a pan on the stove. When the kadai is hot, fry it with a spoonful of cumin and coriander. When the fried smell comes out from the cumin and coriander, take it down and grind it.
3. Then add oil to the curry. When the oil is hot, add whole garam masala, dry chillies and one spoon of panch fodan. The spices should be lightly fried and given with skins. The skins should be lightly fried and given with tamarind broth.
4. When the tamarind decoction starts boiling, salt, turmeric and dry chili powder should be added. Now burn for some time. When the light becomes a little dark, add gur according to taste. After that, cook on medium flame for five minutes. When the broth reduces and becomes thick, at that stage the fried masala should be spread on top. Now stir it well with a stick. And two spoons of mustard oil should be added on top. By doing this, the taste of the pickle will increase in many parts and a different smell will come. Now turn off the stove and leave it on the stove for 5 minutes.
5. Then take it down. When the pickle cools down, you can keep it in a glass bowl.
A delicious mouth-watering recipe for duck meat pickle is ready. You can eat this pickle with normal rice and biryani. Your grandfather is almost finished eating my pickle alone. Duck meat pickle is so tasty.
Thank you everyone 🥰
I accept your work for the competition, good luck to you)