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Before you jump to Duck Roast (Traditional Kerala style) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is today a lot more popular than before and rightfully so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, simply making some modest changes can positively impact day-to-day eating habits.
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To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to duck roast (traditional kerala style) recipe. To cook duck roast (traditional kerala style) you only need 15 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Duck Roast (Traditional Kerala style):
- Use 1 Kilogram Duck
- You need 250 Grams Onion
- Provide 250 Grams Shallots
- Provide 100 Grams Tomato
- You need 2 Tablespoons Ginger Garlic Paste
- Provide 1 Tablespoon Garam Masala
- Get 1 Teaspoon Fennel Powder
- Prepare 2 Tablespoons Chilli Powder
- Use 1 Tablespoon Coriander Powder
- You need 1/2 Teaspoon Turmeric Powder
- Prepare 3 Tablespoons Coconut Milk Powder
- Provide 2 Teaspoons Salt
- Take 30 Millilitres Oil
- Prepare Coriander Leaves
- Prepare Curry Leaves
Steps to make Duck Roast (Traditional Kerala style):
- Heat the pan and add oil. Once hot add the sliced onions and sliced shallots. Add a pinch of salt to it (helps draw the moisture out and browns faster).
- Once the above is light brown add the ginger garlic paste and curry leaves to it and saute it well.
- Add sliced tomatoes and the dry mixture (chilli powder, coriander powder, turmeric powder, fennel powder and garam masala.
- Add the deskined duck (previously cleaned and cut to dices) to the mixture. Saute again and add a cup of hot water. Keep the pan closed for 20 minutes until the water has fully evaporated.
- Add salt to taste and finish it off with coconut milk powder and chopped coriander leaves.
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