Name: Delhi Samosa Chai Best Tea Time Snack in India | History Of Food | HT Lifestyle
Uploaded: 2023-03-14T05:30:21+05:30
Duration: T00H03M46S
Channel: Slurrp Desk
Description: Delhi Samosa Chai Best Tea Time Snack in India | History Of Food | HT Lifestyle

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">A luxuriously indulgent variation of the popular chicken rezala, the turkey version uses U.S. Poultry’s nutrition-packed and deliciously tender turkey meat. Appease your craving for Mughlai food by giving this rendition a try.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Ingredients<ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 kg turkey thighs, cut into bite-sized pieces</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup plain yoghurt, whisked</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">½ cup cream</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">¼ cup cashew nuts</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons poppy seeds</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 tablespoons ghee&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 onions, thinly sliced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 teaspoons ginger-garlic paste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4-5 green cardamom pods</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 cloves</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1-inch cinnamon stick</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon ground white pepper</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon ground nutmeg</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">5-6 saffron strands</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt, to taste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Sugar, to taste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh cilantro leaves, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Slivered almonds, for garnish</li></ul><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Method<ol style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">In a bowl, combine the turkey pieces with half of the yoghurt, ginger-garlic paste and a pinch of salt to marinate for at least 30 minutes to an hour.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Meanwhile, grind the cashews and poppy seeds into a smooth paste, adding a little water if needed to facilitate blending.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Heat the ghee in a large pan over medium heat, bloom the whole spices and tip in the sliced onions to sauté until golden brown.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the marinated turkey pieces along with any marinade left in the bowl and brown the meat slightly to enhance its flavour.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the remaining h, cream and the nut paste into the pan and mix well to combine.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add ground white pepper, ground nutmeg and a pinch of saffron strands, followed with season of salt and a pinch of sugar to balance acidity.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Reduce the heat to low and cover the pan, allowing the curry to simmer gently for about 20-25 minutes and letting the meat become tender.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add a little water or more cream to adjust the consistency according to your preference and garnish with chopped cilantro leaves and slivered almonds before serving.</li></ol>

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<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Stewed turkey, often known as turkey potjiekos is a traditional South African dish that involves slow-cooking turkey with various vegetables and spices. Making the perfect stewed turkey requires attention to detail and a bit of patience, allowing one to spend leisurely time in the kitchen.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Ingredients<ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1.5 kg turkey pieces, skinned and diced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons vegetable oil</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 onions, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">3 garlic cloves, minced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2-3 potatoes, peeled and diced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 carrots, peeled and sliced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 red bell pepper, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4-5 tomatoes, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup chicken broth</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 teaspoons curry powder</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon paprika</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon dried thyme</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 bay leaves</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh parsley, chopped</li></ul><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Method<ol style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Heat a cast iron pot over medium-high heat and add the vegetable oil until it shimmers.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the turkey pieces in batches and sear them on all sides before setting aside.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the chopped onions to the same pot and sauté until translucent, for about 5 minutes. Follow this up with the minced garlic and cook for another minute until fragrant.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Return the browned turkey pieces to the pot, along with the vegetables, tomatoes and chicken broth. Stir to combine.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the spice powders, thyme, bay leaves, salt, and pepper to taste before covering the pot with a lid and reducing the heat to a low.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Simmer gently for about 1.5 hours or until the turkey is tender and the vegetables are cooked through. Check halfway and add a little more broth if needed, to maintain the desired consistency.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Once cooked, extract the bay leaves and serve it hot garnished with freshly chopped parsley. Pair it with rice or crusty bread to soak up the glossy sauce.</li></ol>

Cric-Cuisine: South African Potjiekos [Turkey Stew] Recipe

Cric-Cuisine: Maple-Glazed Turkey Roulade With U.S. Poultry’s Twist

Cric-Cuisine: Irish Turkey Shepherd's Pie

Cric-Cuisine: Scotland's Haggis-Stuffed Turkey

USA’s Festive Golden Brown Whole Roasted Turkey

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Typically referring to a whole duck that is seasoned, roasted and served traditionally in British cuisine – the roast duck is a classic dish that is typically reserved for special occasions. Enjoyed alongside crisp and fluffy roast potatoes cooked in the rendered duck fat, this English preparation is also perfect to feed a crowd.<h2 dir="ltr">Ingredients [For Duck]</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 whole duck<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 orange, quartered<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 onion, quartered<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 cloves garlic, smashed<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 sprigs of fresh thyme<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 sprigs of fresh rosemary<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons olive oil<h2 dir="ltr">Ingredients [For Glaze]</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">3 tablespoons honey<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons soy sauce<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 tablespoon balsamic vinegar<h2 dir="ltr">Ingredients [For Potatoes]</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 large potatoes, peeled and cut into chunks<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">3-4 tablespoons duck fat<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh parsley, chopped <h2 dir="ltr">Method</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Preheat your oven to 190°C while patting the duck dry using paper towels.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Trim any excess fat from the duck cavity and season generously on the inside out with salt-pepper.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Stuff the cavity with quartered orange, onion, garlic cloves, thyme and rosemary sprigs.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Tie the legs together with kitchen twine and tuck the wing tips under the body.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Place the duck on a rack in a roasting pan, breast side up and roast for about 2 to 2 ½ hours, or until the skin is golden-brown and crispy.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Once the internal temperature on the thickest part of the thigh registers 74°C, make the glaze to baste the bird.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Combine all the ingredients in a saucepan and stir over medium heat until the mixture is smooth and slightly thickened, for about 5-7 minutes.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Apply the glaze over the duck every 10 minutes while it continues to sit in the hot oven before removing the bird and allowing it to rest for 15-20 minutes.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Increase the oven temperature to 220°C while you boil your potatoes for 5 minutes and drain them.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">In a large roasting pan or baking sheet, heat the duck fat over medium-high heat until melted and hot.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the parboiled potatoes to the hot duck fat, season with salt and pepper and toss well before roasting for 30-40 minutes.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Sprinkle chopped parsley over the potatoes once golden and crisp, and serve warm with the carved duck meat. <h2 dir="ltr">Tips to nail the perfect English Duck Roast</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Use high-quality ingredients, especially when it comes to the duck itself and opt for U.S. Poultry’s duck rich in Omega-3 and iron.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Use a meat thermometer to monitor the internal temperature of the duck to ensure that the meat is cooked through while remaining tender.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Baste the duck periodically with its own juices or a glaze to keep it moist and add flavour.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Make sure you rest the roasted bird to allow the juices moisten the meat on the inside.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Use a carving knife to portion the meat once ready, so that its crisp skin can remain intact.</li></ul>

Cric-Cuisine: Create England's Roast Duck With U.S. Poultry

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Popular in the Carribean – specifically in Trinidad &amp; Tobago – the flavourful and robust curry shares many characteristics with its Indian counterpart. Duck meat, which forms the key ingredient of this curry, is marinated in spices and aromatics for a number of hours before it is cooked and relished.<h2 dir="ltr">Ingredients</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 whole duck, cleaned and cut into chunks<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons curry powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon turmeric powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon cumin powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon coriander powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">6 cloves garlic, minced<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 onion, finely chopped<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 Scotch bonnet pepper, finely chopped<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons vegetable oil<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup coconut milk<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 cups chicken broth<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh cilantro, chopped<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Lime wedges, for serving<h2 dir="ltr">Method</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Combine the duck meat with the spice powders, minced garlic, onion and Scotch bonnet peppers in a large bowl.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Using your hands, mix well to coat the duck pieces evenly with the spices; cover and let marinate overnight in the refrigerator.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">To make the curry, heat vegetable oil in a large pot over medium heat and add the marinated duck pieces to sear and brown on all sides, for about 5-7 minutes.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Once the meat browns, add the remaining marinade from the bowl into the pot to toast the spices and for another 2-3 minutes.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Pour in the coconut milk and chicken broth before bringing to a simmer. Reduce the heat to low, cover the pot and let the curry duck simmer gently for about 1.5 to 2 hours.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Stir at regular intervals and check if the duck is tender and cooked through.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Season the cooked curry with salt and pepper and garnish with lots of chopped cilantro.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Serve hot with cooked white rice, roti or Caribbean-inspired salads, and lime wedges on the side.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Customize the curry sauce by adding additional vegetables like potatoes or carrots during the simmering process.</li></ul><h2 dir="ltr">Tips To Make The Perfect Curry Duck</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Ensure the duck pieces are well-coated in the spice blend before allowing it to marinate for at least a few hours, preferably overnight in the refrigerator.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Before simmering the duck, brown the marinated chunks of meat in a heavy-bottomed pot or Dutch oven to caramelize the marinade and enhances the depth of flavour.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">The slow-cooking process of simmering the curry over a low flame allows the ingredients to meld and makes the meat fork-tender.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Allow the curry duck to rest for a few minutes before serving to enable flavours to inter-mingle and enhance the overall taste.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Choose accompaniments that complement the richness of the curry – serve with rice, roti or provisions (root vegetables).</li></ul><h2 dir="ltr">FAQs</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">What kind of curry powder is used in curry duck?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Curry duck recipes often use a blend of curry powders that can vary depending on personal preference or regions. Common ingredients include turmeric, coriander, cumin and fenugreek.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">How long should one marinate curry duck?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Marinating curry duck is crucial for infusing flavours into the meat. The recommended duration to marinate the duck pieces is at least 6-8 hours, preferably overnight, allowing the spices, herbs and other seasonings to penetrate the meat thoroughly.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Is curry duck spicy?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">&nbsp;<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Yes, curry duck is typically has moderate to strong heat due to the use of curry powder and Scotch bonnet peppers in the sauce; although it can vary depending on personal preference and regional tweaks in the recipe.

Cric-Cuisine: West Indies’ Curry Duck

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">As the days pass, the cricket fever for the ICC World Cup gets higher. It is only a matter of time before you are literally at the point of biting your fingernails or emptying a bag of fried chips. But why when U.S. Poultry can totally bowl you over their healthy duck? Here’s a healthy and finger-licking dish, Duck Tareko, to keep your cravings and excitement at par.<h2 dir="ltr">Ingredients:</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 whole duck, cleaned and cut into pieces</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons ginger-garlic paste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 tablespoon turmeric powder</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons cumin powder</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons coriander powder</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 tablespoon red chilli powder</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon fenugreek seeds</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon mustard seeds</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon ajwain (carom seeds)</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt to taste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup yoghurt</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons lemon juice</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 cups oil</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Cilantro for garnishing</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Lemon wedges for serving</li></ul><h2 dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;">Instructions:</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Take the ginger-garlic paste and mix it with turmeric powder, cumin powder, coriander powder, red chilli powder, fenugreek seeds, mustard seeds, ajwain, salt, yoghurt, and lemon juice.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">When you get a smooth paste, add the duck pieces and coat them with the marinade. Let it rest for at least 4 hours.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Deep-fry the marinated duck pieces in heated oil till the pieces are golden brown.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Arrange the fried duck pieces on a platter and garnish with cilantro.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Serve with a lemon wedge and add a side of raita or tomato chutney.</li></ul><h2 dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;">FAQs:</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Can chicken be used instead of duck?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Yes, chicken can be used instead of duck. But the cooking time will be slightly shorter for chicken pieces.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Can the duck be baked?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">If you want to make the recipe healthier, you can choose to bake instead of deep-frying by preheating the oven to 200°C and baking for about 30 minutes.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">How can you ensure the duck is thoroughly cooked without burning the exterior?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">To ensure the duck is thoroughly cooked, deep-fry on medium-high flame and in batches to prevent uneven cooking.

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Bread Upma is a yummy twist to the traditional upma recipe that is usually made with semolina. It is a South Indian breakfast that is easy to make as well as keeps the stomach full for a longer time. Bread Upma is also called bread uppitu. The recipe substitutes semolina from the traditional upma recipe.&nbsp;Bread Upma is a perfect tiffin recipe for children as well as adults. When seasoned and cooked with onions, spices, and herbs, the dish reaches another new level.Take a look at the Bread Upma recipeIngredients:<ul><li>2 tbsp Oil&nbsp;</li><li>1 tsp Mustard Seeds&nbsp;</li><li>Few Curry Leaves&nbsp;</li><li>1 tsp Ginger&nbsp;</li><li>1 Green Chilli&nbsp;</li><li>1 cup chopped Onions&nbsp;</li><li>1 cup chopped Tomatoes&nbsp;</li><li>1 tsp Red Chilli Powder&nbsp;</li><li>1/2 tsp Turmeric Powder&nbsp;</li><li>2 cups chopped Bread Slices&nbsp;</li><li>Salt to Taste&nbsp;</li><li>1 tbsp Lemon Juice&nbsp;</li><li>Chopped Coriander Leaves</li></ul>Method:<ul><li>Chop chillies and coriander leaves. Chop the bread into cubes.</li><li>Heat oil in a pan. Add mustard seeds, and curry leaves. Saute for a few seconds.</li><li>Add chopped ginger, chillies, chopped onions, and chopped tomatoes. Cook for a couple of minutes.&nbsp;</li><li>Add red chilli powder, and turmeric powder. Saute for a few minutes.&nbsp;</li><li>Add the bread cubes. Mix it well.</li><li>Add salt to taste. Again mix it well.</li><li>Add lemon juice and serve it.</li></ul>

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How To Make Bread Upma | Slurrp Presents 101 Most Common Recipes of India

In most Indian households, the breakfast table demands a masala omelette. Although omelettes have been a popular breakfast dish in the Indian household along with a cup of chai, it has been popularly known in France and Britain since the Middle Ages. It is said that the idea first originated in Persia. Early European recipes instructed them to be fried from both sides just like our desi omelette.For masala omelette, the egg needs to be beaten thoroughly till it becomes frothy. Besides, in many cases, milk is also added to the beaten eggs. There is an incorporation of a variety of spices in the masala omelette. From ground cumin and coriander to turmeric and chilli powder and garam masala, these spices add specific flavours to the masala omelette.For the Indian masala omelette, the main ingredients include eggs, herbs, tomatoes, and onions. Also, grated cheese is sometimes put inside the omelette. The omelette can be also filled with shrimp or chicken flavoured with curry.

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Tamarind Rice, better known as Pulihora or Puliyogare, is a South Indian staple dish which is made with white rice and tamarind paste. The name Pulihora is derived from Puli, a South Indian word meaning 'tangy' which is directly associated with tamarind. &nbsp;The dish has a vibrant history. It is believed that this dish was cooked in many temples as Prasadam around 300 B.C. and the surprising fact is that it is still distributed as Prasadam in temples across South India, especially in the state of Tamil Nadu. But this does not mean that it is only available in temples.&nbsp;In our times, the popularity of Tamarind Rice has crossed regional boundaries, and now it is served as a side dish in many restaurants, not only in South India but also in other Northern and Western regions. Now, if we move to its taste and preparation difficulty level then you should know that apart from being tangy, it is full of spices and its flavours can be enhanced by adding fenugreek, dried chillies, sesame oil and curry leaves. It is very easy to cook as any beginner in the kitchen can prepare it in just 30 to 40 minutes. The dish can be enjoyed at home or packed away for workplace lunches or travel meals.

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Originating from the northern parts of Italy, Risotto is an Italian dish that, over the years, has become a popular food item all over the globe. Risotto is traditionally made of Arborio rice, which is a short-grain and starchy rice. The resulting dish has a thick consistency. However, several versions have appeared and Risotto is now made of many varieties of grain. Among the variations, barley is the one loved by all.&nbsp;Barley Mushroom Risotto is a tasty as well as a healthy recipe. It is a variation of the Italian Risotto where instead of Arborio rice, barley is used. Risotto is cooked slowly and is a creamy, starchy, and savory main course or side dish. Whole grain barley is filled with fibre, especially hulled barley. Besides, hulled and pearled barley are rich in fibre, which helps keep blood sugar in control. Barley is also a storehouse of selenium and antioxidants.&nbsp;Mushrooms, on the other hand, are packed with earthiness, plant proteins and Vitamin D. Risotto is made more nutritional with the addition of mushroom to it.&nbsp;Indulge yourself with the taste of this delicious Barley Mushroom Risotto.

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Lemon Tart is a sweet and crumbly pie-like dessert which is made with eggs, sugar, lemon juice, butter, and cream. As this tart is lemon flavoured, it is quite zingy in taste with a twist of sweetness. If we talk about its origin then it is believed that Lemon Tart was first invented and eaten in France.But this fact is still under review as many people claim that this delicacy has come from America. Regardless of its origin, it is still a wonder how this dessert not only crossed borders, but oceans and reached not only Western but Asian and Middle-Eastern countries.&nbsp;The factor which makes it unique is its crunchy crust and soft pastry-like base as it is not an easy task to give two different textures to one dish. If you wonder how much time does it take to prepare Lemon Tart then we can assure you that an intermediate-level cook can serve it in 1 to 1.5 hours.

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Bombay Aloo or Bombay Potatoes is a famous street food which has come directly from the streets of Mumbai. This dish is based on parboiled and fried potato cubes which are seasoned with numerous spices and herbs. If we dig into its history, then this dish was originated by the British as they introduced potatoes to Indians. Today, this dish is widely eaten and considered lovely by not only locals but also by the people living in different states of India.&nbsp;The spices which make Bombay Aloo are loved by a massive crowd and are commonly used to give this dish its authentic flavours. These spices are cumin, curry leaves, turmeric, garam masala, mustard seeds, red chilies, pepper and basil.To make this dish more flavourful, people also add tomato puree, onion rings and garlic. Bombay Aloo can not only be served as a side dish but also as a main course. A beginner-level cook can easily prepare this one-of-its-kind dish in just 40 minutes to 1 hour and make it a part of a warm family get together.

How to make Bombay Aloo |101 Most Common Recipes of India

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