Serves 4

Ingredients
2 wood pigeons 1 tea spoon of whole garam masala
2 -3 tab spoons of black pepper (Ground) 1 onion grated
2-3 dry red chillies ground (more if you want it hot) 100ml Oil
2- 3 tea spoons of jeera (ground) Salt to taste
1/2 bay leaf Quite a lot of oil preferably mustard oil

Method

  1. Cut the pigeons into small pieces. Rub salt, jeera and haldi and keep aside.
  2. Heat the oil Put the garam masala, tejpat and onions. Fry them until it sticks to the pan. Put jeera and jaluk Fry for 3 minutes.
  3. Add pigeons and fry gently adding salt to taste. Put water and let it boil until cooked.
  4. To garnish: Add a table spoon of hot ghee (optional).
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 450 Carotene ( μg ) 141.08
Protein (g) 31.27 Vitamin C (mg) 1.38
Carbohydrate (g) 8.3 Mg (mg) 39.05
Fat (g) 32.47 Na (mg) 5.23
Fibre (g) 2.2 K (mg) 52.63
Minerals (g) 2.51 Mn (mg) 0.53
Calcium (mg) 113.11 Zn (mg) 0.3
Phosphorus (mg) 410.19 Cr (mg) 0.08
Iron (mg) 1.91

Modification

Use chicken instead of pigeon meat. Reduce the amount of oil used.
Ingredients
2 -3 tab spoons of black pepper (Ground) 1 tea spoon of whole garam masala
2-3 dry red chillies ground (more if you want it hot) 1 onion grated
2- 3 tea spoons of jeera (ground) 30ml oil
1/2 bay leaf
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 258
Protein (g) 34.52
Carbohydrate (g) 8.3
Fat (g) 9.59
Fibre (g) 2.2
Minerals (g) 2.39