How To Cook Bunny chow- my version Tasty

The Recipe For Making Bunny chow- my version. A Fusion dish created by the Indian Diaspora in Durban! Heaps of delicious curry served in a quarter (Kota) or half bread bowl! Bunny Chow, also called 'bunny' is one of the Indian community's contributions to South African cuisine.

Bunny chow- my version Bunny Chow was what the Indian sugar plantation workers took as their day's food to the lands: curry in hollowed-out bread halves. Today it does not matter what your skin colour or station in life is: Durbanites and people from the Kwa-Zulu-Natal. Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. You can make Bunny chow- my version using 25 ingredients in 11 quick steps. The following is an easy way to make it.

Ingredients Required To Make Bunny chow- my version

  1. Prepare 750 grams of boneless lamb cubes.
  2. Add 2 of onions finely chopped.
  3. Insert 2 tsp of ginger garlic paste.
  4. Mix 2 of bay leaf.
  5. Fill 1 tsp of garam masala powder.
  6. Add 1 tsp of red chilli powder.
  7. Insert 1 tsp of roasted-pounded coriander seeds.
  8. Prepare 4 tbsp of oil.
  9. Add 6 of whole wheat buns.
  10. Fill of Marinade :.
  11. Fill 3 tbsp of vinegar.
  12. Prepare 4 of dry kashmiri chillies.
  13. Add 1 tbsp of oil.
  14. Fill 4 of garlic cloves.
  15. Fill of Salt.
  16. Insert 1 of onion chopped and deep fried.
  17. Mix of Stock :.
  18. Fill of Lamb bones and left over lamb meat if any.
  19. Add 2 of bay leaf.
  20. Mix 2 of black cardamoms crushed.
  21. Fill 4 of green cardamoms crushed.
  22. Fill 1 tsp of black pepper.
  23. Fill 4 of cloves.
  24. Add 1 tbsp of roughly chopped ginger.
  25. Add of Salt as required.

It originated among Indian South Africans of Durban. Bunny Chow: from where the name? This is a story: with a recipe. Bunny chow - South Africa's own street food - Cooksister

Step By Step To Make Bunny chow- my version

  1. Deep fry onion until golden brown and crisp, keep aside. Similarly fry potato cubes and keep separately..
  2. Soak kashmiri chillies in vinegar and half cup of water for 30 minutes. Add garlic cloves, salt, fried onion and oil. Grind it to fine paste. Marinate lamb cubes in this chilli onion paste for an hour to overnight..
  3. Make stock by pressure cooking the ingredients given for stock in 4-5 cups of water. Strain the stock. Keep it warm..
  4. In a pan heat up oil, add bay leaf and chopped onion, fry until they turn brown. Add ginger garlic paste fry for a while..
  5. Add turmeric, chilli powder and little water. Fry till oil separates..
  6. Add marinated lamb cubes, fry on high heat, let the masala coat the pieces well. Add, roasted crushed coriander seeds and garam masala powder, reduce the flame and continue frying for 15 minutes..
  7. Add mutton stock, cover and simmer till its cooked well. Taste and adjust the seasoning..
  8. Add potato cubes, adjust the consistency of the masala/gravy. Cook just for a few minutes after adding the potatoes..
  9. Take pav, slice off 1/4 portion and hollow the rest of it. I am using whole wheat buns as it remains firm for a longer time..
  10. Brush some oil inside and bake the bun bowls in a pre heated oven for 7 minutes..
  11. Fill the bun bowls with prepared lamb and serve immediately..

Bunny Chow has become one of Durban's most famous exports! It's usually called a 'bunny' and brings back youthful memories for many Durbanites A bunny-chow is basically made from half a loaf of bread (with the inside scooped out and kept to dip in the gravy). The hollow loaf is then filled with. Bunny Chow is loved by Indians in Durban (its place of origin) and now is being included by many Indian restaurants too. Here is our version of the Chicken Bunny Chow. That's how to make Bunny chow- my version Recipe.

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