This is a #traditional and #healthy #recipe for pigeon #meat cooked with banana flower. It is a highly nutritious and iron rich dish recommended for anemic people. #healthyrecipes #indian #comfortfood #glutenfree #food #poultry
Passenger pigeon was found in North America it got extinct because it was cheap source of food especially for poors and slaves. The last pigeon named Martha died alone at Cincinnati zoo Ohio in 1914 about 100 years ago:(
Santenay: Fermentation takes place in tanks, after which they are aged in barrel for 12 months before being bottled. The red Santenay is well constructed with good tannins, dark ruby in colour, fruity (with almonds, strawberries, chestnuts and prunes) and earthy on the palate. It is an excellent partner for roasts, grilled or marinated red meat, game and traditional cheeses (medium strength). With its earthy notes, it goes extremely well with casseroled pigeon.
Banana Flower with Pigeon Meat/Koldil Parohor Logot 1-2 banana flowers-cleaned,depending on the size 4 pigeons-cleaned(800 g of chicken/quail can be substituted) 2 large onions ,grated 1 tsp garlic paste 1 tsp ginger paste 1/2 tsp turmeric 1 tsp cumin powder 1 tsp pepper powder 2 bay leaf 1 dry chili 1 tsp ghee 4 tbs mustard oil/veg oil 1 tsp. of hot ghee When preparing the banana flower oil your hands and then proceed to remove the maroon outer leavers and remove the bunch of florets…