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Before you jump to Bunny chow- my version recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won’t be able to correct the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they should do this soon. The kitchen area is a good starting point saving energy by going more green.

A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

The kitchen by itself gives you many small methods by which energy and money can be saved. It is reasonably straightforward to live green, after all. It’s related to being functional, most of the time.

We hope you got insight from reading it, now let’s go back to bunny chow- my version recipe. You can cook bunny chow- my version using 25 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Bunny chow- my version:

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

Steps 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.

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