Indians For Guns

Many thanks Abhijeet & Shooter for the feedback on Kachri - points noted

Hey Baljit - Wow - that sounds like a mouth watering recipe!

Thank's CK , when you are here next time i will make ribs for you with this recipe.



Baljit

Just posting a link , the whole article and pictures are too big . So bear with me gents - Haji

http://foodforhunters.blogspot.ca/2012/ ... d-egg.html

Olly wrote:In Amritsar, there is a dhaba or a joint which sells chicken that has been wrapped in a thin net-like cloth and then totally wrapped in thick atta (wheat dough) and put into the tandoor for a couple of hours... what u get later is a black, badly charred ball which u need to cool and later crack open to get excellently cooked chicken inside... it was delicious... penpusher might be knowing more about it.. ??

Thats a very famous joint! It was shown in Highway On My Plate.

Any vegetarians out there?

varunik wrote:Any vegetarians out there?

Vegetarians and game recipes?
You're barking up the wrong tree here, Varunik.

xl_target wrote:

varunik wrote:Any vegetarians out there?

Vegetarians and game recipes?
You're barking up the wrong tree here, Varunik.

Well, I did create one post on general outdoor recipes.
But since this post was already there, I thought we could include other camp recipes here only.
If you have one, do check out the post. It's just few hours old.

varunik wrote:

Olly wrote:In Amritsar, there is a dhaba or a joint which sells chicken that has been wrapped in a thin net-like cloth and then totally wrapped in thick atta (wheat dough) and put into the tandoor for a couple of hours... what u get later is a black, badly charred ball which u need to cool and later crack open to get excellently cooked chicken inside... it was delicious... penpusher might be knowing more about it.. ??

Thats a very famous joint! It was shown in Highway On My Plate.

hello dear, sorry but... there s no such place like in amritsar.. its different city in punjab named kotakapura.. and they surely serve this delicicious meat callet AATA CHICKEN..

varunik wrote:Any vegetarians out there?

You vegetarian?
You can consider me one as I haven't ate any meat or fish for more than a year. Thanks to inflation

Hi whats up guys... Biltong is my favorite game meat snack its basically game meat spiced and dried good for a snack when going on hike or when having a glass of scotch. Biltong is from South Africa and i love kudu, impala, ostrich Biltong and it taste yum... It is similar to beef jerky... Here is a link and you can have look through the process of making the Biltong... Thank you...
http://en.wikipedia.org/wiki/Biltong

Nice thread!

PUNJABI SPICED PRESERVED WILD BOAR

In absence of wild boar in India normal pork can be used.

1kg boned meat
2 1/2 cup of oil
3 large onions (chopped)
12 cloves garlic (crushed)
2in fresh ginger (crushed)
4 teaspoons grounded red chilies (I prefer a little more)
Juice of 2 lemons
120 gm of vinegar
4 teaspoon of grounded cumin
1 tablespoon of grounded coriander
1 teaspoon ground cloves
1 teaspoon ground cinnamon
4 teaspoon salt

Cut meat into small cubes.Heat 1 cup oil in fry pan and fry the meat until lightly browned.remove them and set them aside.

Add chopped onion and garlic to the oil and fry until golden.Add ginger and ground chilies.Cook them all together for 5 minutes.

Add the lemon juice and vinegar to the pan and cook for a further 5 minutes then add the meat and the remaining spices and cook for 5 minutes and then add salt and cook for another 5 minutes and then leave it to cool.

Now heat the remaining oil separately in a saucepan and let it cool. sterilize some preserving jars with boiling water.

Put the cooled meat mixture into the dried jars and add enough of the cooled oil to cover it completely if there is not enough oil heat some more and let it cool before adding to the meat and leave it for 2 days in refrigerator before serving

that sounds good.
and tasty!!!!

does anyone here have a recipe for saanth ka achar!

One more for game birds:

7 or 8 partridges about 300-350 grams each - for those in India substitute with 2 desi murgas (free range country chickens)
Debone or chop into pieces (on bone) as per your preference

1) Toast & grind into powder the following:
10 Almonds
1 tablespoon khus khus (poppy seeds)
5 cardamoms
6 black peppercorns
2 bay leaves
2" piece of cinnamon
6 cloves
1 flower of Mace

2) Keep aside 1 tablespoon of the powder made above, combine the rest with the following in a blender:
2-3 teaspoons garlic paste
2 - 4 teaspoons red chilli powder (vary as per your taste)
2 cups unflavoured yoghurt
A pinch of grated nutmeg
1 teaspoon salt - will be adding (salty) chicken stock later, hence the low qty of salt, if your chicken stock has no/ little salt increase this value accordingly
1/2 teaspoon turmeric

3) Put the meat in the mix as made above and keep aside for marination - between 6 - 12 hours

4) Take 3 onions chopped fine and fry (low flame) in 3 tablespoons of ghee till they brown/ the oil separates

5) Now add the left over ground spices, 1 teaspoon cumin powder, 3 teaspoons coriander powder, 2-3 teaspoons ginger paste. Fry for another 5 minutes or so.

6) Add the meat+marinade and cook on medium flame for another hour or so/ till most of the moisture evaporates

7) Now add in half a litre of home made chicken stock/ 2 cubes of chicken stock boiled in half a litre of water, carry on cooking till the meat is done.

Garnish with chopped green coriander leaves and serve.

Bon Appétit

Cheers!
Abhijeet

That sounds too good. Shall try it soon.


Best-
Vikram

Vikram wrote:That sounds too good. Shall try it soon.


Best-
Vikram

Vikram, you can also treat pigeon/ dove/ snipe in a similar manner or so say those who know better than me...

Cheers!
Abhijeet