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My Trip to Jaipur, India I mostly prefer the documenting side of photography. I like to shoot children most. I am moved by their smile, happiness, and sufferings. In travel photography we generally concentrate on the natural beauties of the place but I always try to find o

Passport & Plate - Bamboo Chicken

India | Friday, 28 February 2014 | 5 photos


Ingredients
1. Chicken, 2 garlic, onion and ginger paste, little oil, salt to taste, turmeric power , small pieces of green chilly and little black peeper powder and yogurt .

2. A cylindrical piece of green bamboo with one end open and the other is blocked with its node.

 

How to prepare this recipe
1.chicken is chopped into small pieces 2. Mixed with garlic, onion and ginger paste, add little oil, salt to taste, turmeric power , small pieces of green chilly and little black peeper powder and yogurt . 3. Marinate for 30 minutes .4. Pour all these into a green bamboo whose one side has a node to block. 5. Seal the open side with preferably bamboo leaves . 6. Put the bamboo in fire made from burning of wood . 7. Burn the bamboo slowly and give on little turn while burning. 8. put it out of fire when the green bamboo turns black.9 Serve on green banana leaves garnished with onion and cumin leaves.

 

The story behind this recipe
I visited 'Araku Valley' a hilly tourist spot in Andhra pradesh, India two years back. While travelling a tribal village I notice the tribes were preparing the chicken in this way

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The Little Dancer of Jaipur, India

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