North East Recipes
 
Parar Jhol (Wood pigeons Curry)  
 
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
Cut the pigeons into small pieces. Rub salt, jeera and haldi and keep aside. 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 Add pigeons and fry gently adding salt to taste Put water and let it boil until cooked. 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