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sidster
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Posted on 10-18-12 9:34
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Anyone knows? Thinking about making some Nepal style pakku this Dashain. Any direction would be appreciated.
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The postings in this thread span 2 pages, go to PAGE 1.
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SAP Dude
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Posted on 10-19-12 10:11
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From what i know Pakku is not supposed to have lots of spices and also not supposed to be 100% cooked. May be 80% cooked not sure there.
Someone please explain the difference between cooking Pakku/kawab vs just plaing khasi ko masu. The receipies seem to be for generic khasi ko masu.
Last edited: 19-Oct-12 10:16 AM
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ThahaChaena
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Posted on 10-19-12 10:35
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@Sap mitra : in generic khasi ko masu we usually donot marinate and sidhai pyaj fry ... masu hala nai masala hala ani pressure cooker ma sui sui sithi lagaincha ... jaba ki pakku ma ekdam sano aago ma dherai ber pakaincha .... ra tapaile bhanya jasto 80% matra pakauney ta suneko thiyina... kina ki kaba purai pakeko huncha ra raato raato huncha tesaile dashain bhari tikcha... I mean dherai din samma khana sakincha feri feri tataayera... Jun ajhai meetho huncha..... Mero mujhai ra chakhaayi matra bhaneko la...
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SAP Dude
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Posted on 10-19-12 10:45
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Thanks Thahachaena...yespali 5lb khasi ko pakku experiment garincha usobhaye !!
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sherlock
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Posted on 10-19-12 11:13
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Y'all are crazy then! Khasi ko masu is too precious! There's no way I'd gamble and experiment when it comes Khasi ko masu. I love me some authentic Khasi ko Masu - traditional Nepali style!
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soul_survivor
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Posted on 10-19-12 11:31
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Dont know a abt pakku, i like em' either traditional nepali style with spicy soup ( bit oily, hot spicy & floating cilantro's) or i just marinate for couple of hours & barbeque in slow - medium cooked- prolly about 80% without letting it get dry...you cant beat that juicy barbequed khasi ko masu... Btw i prefer propane instead of classy coal barbeques when it comes to khasi !! Enjoy fellas, happy dashain !!!
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magorkhe1
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Posted on 10-19-12 12:02
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рдмреНрд░реЛ: рдирд╛рд░рд╛рдпрдгреА рдкреВрд░реНрд╡рдХреЛ рдкрд░реНрдиреБ рднрдПрдХреЛ рд╣реЛ ? рдЧрд╛рдЙрд▓реЗ рд╣рд░реБрд▓реЗ рдкрд╛рдХреНрдХреБ рдЕрдирд┐ рд╢рд╣рд░рд┐рдпрд╛рд▓реЗ рдХрдмрд╛рдл рднрдиреНрдиреЗ рд░рд╣реЗрдЫрди ?
рдХрд┐рдирдХреА рдкреБрд░реНрдмреЗрд▓рд┐рд▓реЗ рдкрдХреНрдХреБ рднрдиреНрдЫрди рд░ рдзрдХреНрдХреБ рд▓рдЧрд╛рдЙрдиреЗ рдЧрд░реНрдЫрди рдХрд╕рдХреЛ рдШрд░рдХреЛ рдорд┐рдареЛ рднрдпреЛ рднрдирд┐ | рдЦрд╕реАрдХреЛ рдорд╛рд╕реБ рдд рдкрд╛рдЗрджреИрди рддрд░ рдЕрд╕реНрдЯреНрд░реЗрд▓рд┐рдпрди рдмреЛрдХреЛ рднрдиреЗ рдкрд╛рдЗрдиреНрдЫ рд╣реЛрд▓рд╛, рдЕрд▓рд┐рдХ рдЪрд╛рдореНрд░реЛ рд░ рд░реЗрд╕рд╛ рдмрдвреА рд╣реБрдиреНрдЫ рдЬрд╕реНрддреЛ рд▓рд╛рдЧреНрдпреЛ |
рддрд░рд┐рдХрд╛ :
рдЯреБрдХреНрд░рд╛ рдПрдХ рдирд╛рд╕рдХреЛ рдмрд╛рдирд╛рдЙрдиреБ рдкрд░реНрдЫ рдирддреНрд░ рд╕реНрд╡рд╛рджрдорд╛ рдлрд░рдХ рд╣реБрдиреНрдЫ | рдкрдХреНрдХреБ рд╡рд╛ рдХрдмрд╛рдл рдмрдирд╛рдЙрджрд╛ рдореЗрд░рд╛ рдорд╛рддрд╛рд╣рд╛рд░рд┐рд▓реЗ рдорд░рдорд╕рд▓рд╛ рдорд╛рддреНрд░реИ рд░рд╛рдЦреЗрдХреЛ рджреЗрдЦреЗрдХреЛ рдерд┐рдП ( ( do not suggest ONION, it sweetens the meet, not much garlic ) |
рддреЗрд▓ , рдорд╕рд▓рд╛ regular , рдиреБрди рд░ рдмреЗрд╕рд╛рд░ рд╣рд╛рд▓реЗрд░ рдорд▓реНрдиреЗ рдмреЗрд▓реБрдХреА рдЕрдирд┐ рдЕрд░реНрдХреЛ рдмрд┐рд╣рд╛рди рдкрдХрд╛рдЙрдиреЗ'
рдЕрд▓рд┐рдХ рдореЛрдЯреЛ рднрд╛рдбреЛрдорд╛ рдкрдХрд╛рдЙрдиреЗ ( if you use pressure cooker, taste will be different, it may be soft but not the original one)
рел-рен рдорд┐рдиреЗрдЯ рдорд╛рд╕реБ рдлреНрд░рд╛рдИ рдЧрд░реНрдиреЗ ( рддреБрд░реБрдиреНрддреИ рдмрд┐рд░реНрдХреЛ рдирд▓рдЧрд╛рдЙрдиреЗ ) рдЕрдирд┐ рд╕рд╛рдиреЛ рдЖрдЪреНрдорд╛ рдЫреЛрдкреЗрд░ рдкрдХрд╛рдЙрдиреЗ | рдЕрд▓рд┐рдХ рдкрд╛рдирд┐ рдЖрдКрдЫ, рдмреЗрд▓рд╛ рдмреЗрд▓рд╛рдорд╛ рдЪрд▓рд╛рдЙрдиреЗ , if it is dry too early you can add little bit water. | рддреЗрд▓рдорд╛ рдкреБрд░рд┐рдПрдХреЛ рдкрдХреНрдХреБ рдЦрд╛рдиреЗ рдЧрд░реЗрдХреЛ рднрдП рддреЗрд▓ рдЕрд▓рд┐рдХ рдзреЗрд░реИ рд╣рд╛рд▓реНрдиреЗ |
рдкрд╛рдХреЗ рдкрдЫреА рдорд╛рд╕реБрдХреЛ рдмрд╛рд╕рдирд╛ рдЖрдЙрди рдерд╛рд▓реНрдЫ , рдЪрд╛рдЦреЗрд░ рд╣реЗрд░реНрдиреЗ рдХрддрд┐ рдзреЗрд░реИ рдкрдХрд╛рдЙрди рдорди рд▓рд╛рдЧреНрдЫ ( рд╕рд╛рд░реИ рдирд░рдо рд╡рд╛ рдЪрдмрд╛рдЙрдиреБ рдкрд░реНрдиреЗ рдЧрд░рд┐ , рдЖрдлреНрдиреЛ рдЗрдЪреНрдЫрд╛ рдЕрдиреБрд╕рд╛рд░) ,
рдорд╛рд╕реБ рддреЗрд▓реАрдп рднрдПрд░ рдкрд╛рдХреНрдЫ , рддреЗрд▓ рд╕реБрджреНрдж рдЖрд░реНрдХреЛ рднрд╛рдбреЛрдорд╛ рдЦрдиреНрдпрд╛рдЙрдиреЗ , рддреБрд░реБрдиреНрдд рдирд╛рдЫреЛрдкрдиреЗ ( рдмрд╛рдл рдорд┐рд╕рд┐рдиреНрдЫ ) , рд╕реЗрд▓рд╛рдП рдкрдЫреА рд░реЗрдлреНрд░рд┐рдЬреЗрд░реЗрдЯрд░ рдорд╛ рд░рд╛рдЦреЗ рдкрдирд┐ рднрдпреЛ рдмрд╛рд╣рд┐рд░ рд░рд╛рдЦреЗ рдкрдирд┐ рднрдпреЛ |
рдпрд╕рд░реА рд░рд╛рдЦреЗрдХреЛ рдХрд╡рд╛рдл / рдкрдХреНрдХреБ рдЪрд▓рд╛рдЙрди ( start eating ) рдерд╛рд▓реЗ рдкрдЫрд┐ рднрдиреЗ рд░реЗрдлреНрд░рд┐рдЬреЗрд░реЗрддрд╛рд░рдорд╛ рд░рд╛рдЦреНрджрд╛ рдмреЗрд╕ рд╣реЛрд▓рд╛ |
рдпрджрд┐ рдкрд╣рд┐рд▓реЛ рдкрд▓реНрдЯ рдХреЛрд╕рд┐рд╕ рдЧрд░реНрджреИ рд╣реБрдиреБ рд╣реБрдиреНрдЫ рднрдиреЗ - рдПрдХ рдкрд▓реНрдЯ рдкреБрд░реНрдм рддрдпрд╛рд░рд┐ рдЕрдЧреА рдкрдХрд╛рдПрд░ рд╣реЗрд░реНрдиреБрд╕ рез-реи рдкрд╛рдКрдиреНрдб рдкрдХрд╛рдПрд░ рд╣реЗрд░реНрдиреБрд╕ рдХрд╕реНрддреЛ рдмрдирд╛рдЙрдиреБ рднрдпреЛ рдЕрдирд┐ рдХреЗ рдЧрд░реНрджрд╛ рдмреЗрд╕ рд╣реЛрд▓рд╛ рдЖрдлреИрд▓реЗ рдмрд┐рдЪрд╛рд░ рдЧрд░реНрдиреБрд╕ |
рдпреЛ рдкрдирд┐ рдкрд╣рд┐рд▓реЛ рдкрд▓реНрдЯ Programming рдЧрд░реНрди рдмрд╕реЗ рдЬрд╕реНрддреЛ рд╣реЛ |
Last edited: 19-Oct-12 12:55 PM
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NALAPANI
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Posted on 10-19-12 1:52
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Magorkhe is right here....what I recall from my mom's recipe of pakku is she did not use water and onion or any orther ingredients that have water. She used to use red chilly powder and cumin+coriander powder and salt only. Yes, little excess of oil. The main purpose of pakku is preservation. In past when nepalese homes did not have fridge thye cooked meat this way to last longer without being fouled. So my mom's recipe
Heat excess of oil in a bhaddu (traditional nepalese bronze round pot)[you can use pressure cooker also but do not pressurize]
When hot, add meat and fry for 3-5 min
add turmeric and salt
Let stand in low heat for about 10-15 min
add red chilli powder, masala powder (roast cumin+coriander before grinding )
cook 10-20 minutes more
You have options of cooking it fully or partially. But normally, my mom used to cook it partially so she could cook afterward adding all the ingredients whenever she wanted.
Pakku ko swad nai beglai...la SIDSTER bro moj garau....I nearly salivated while writing this recipe...bachcha bela dekhi baseko taste bhulna kahan sakincha ra.
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SAP Dude
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Posted on 10-19-12 2:32
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I agree with Gorkhey and Nalapani.....i had heard mothers brag about not using Onion and Lasun to preserve it longer for some reason. The pakku only has dry masala..as far as i knew. Could be wrong there too.
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sidster
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Posted on 10-21-12 8:17
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Thank you all for the suggestions. One of my guest knew how to make pakku and it was great. Basically he marinated the well and evenly cut meat with tumeric, salt, Oil, and dry ground cumin seed ( masala) and slow cooked it in a thinck bottom dish until it was ready.
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magorkhe1
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Posted on 10-23-12 10:37
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рдХрд╛рдо рднрдиреНрджрд╛ рдХреБрд░рд╛ рдЧрд░реНрди рд╕рдЬрд┐рд▓реЛ рднрдиреНрдереЗ - рд░реЗрд╕рд┐рдкреА рдд рджрд┐рдИрдпреЛ рддрд░ рдЖрдлреБ рднрдиреЗ рдЕрдЭреИ рд╕рд┐рдХрд╛рд░реБрдиреИ рд░рд╣реЗрдЫреБ |
Last edited: 23-Oct-12 11:29 AM
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ThahaChaena
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Posted on 10-23-12 11:02
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рдЧреЛрд░реНрдЦреЗ-рдмреНрд░реЛ рдореИрд▓реЗ рдЪреИ рддрдкрд╛рдЗрдХреЛ рдкреНрд░реЛрд╕реЗрд╕ рдлрд▓реЛ рдЧрд░реЗрдХреЛ рдШрдЪреНрдЪреА рдХреЛ рдмрдиреЗрдХреЛ рдЫ рдкрдХреНрдХреБ (рд╣рд╛рдореНрд░реЛ рдорд╛ рдХрдмрд╛рдм рднрдиреНрдЫрди) . рдЪрд╛рдЦреНрдиреЗ рднрдП рдЖрд╡реБрдиреБрд╕
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magorkhe1
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Posted on 10-23-12 1:00
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DC рдорд╛ рд╣реЛ рднрдиреЗ рдд рдЖрдИрди рдмреЗрд░ рд▓рдЧрд╛рдЗрджреИрдиреН рд╣реИ ?
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samvoo
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Posted on 10-23-12 4:40
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рдкреЛрд╣реЛрд░ рд╕рд╛рд▓ рд░рдХреНрд╕реАрдХреЛ рдорд╛рддрдорд╛ рдХрд░реА рдмрдирд╛рдПрдХреЛ рдХрдмрд╛рдл рдорд╛ рдкрд░реАрдгрдд рднрдпреЛ рддрд░ рдпреЗрд╕реНрдкрд▓реА рдХрдмрд╛рдл рдмрдирд╛рдЙрдЫреБ рднрдиреЗрдХреЛ рдбрдвреЗрд░ рдХреЗ рднрдпреЛ рдХреЗ ............рдмреЛрд░ рдиреИ рднрдпреЛ ........рдЕрдм рдмрд▓реНрд▓ рд░рдХреНрд╕рд┐ рдЦрд╛рдиреБ рдкрд░реНрд▓рд╛ рдЬрд╕реНрддреЛ рдЫ .....рдорд╛рдд рдХреЛ рд╕реБрд░рдорд╛ рд╕реНрд╡рд╛рдж рдкрдирд┐ рдорд┐рдареЛ рд╣реБрдиреНрдЫрд╛ рдХрд┐ .............. рджрд╕реИрдВ рдХреЛ рд╢реБрднрдХрд╛рдордирд╛ ..
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randoms
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Posted on 10-23-12 5:18
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yes pali kun rakshi khollni
Chivas ki Jack Daniel?
American bourbon verses Scotch?
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magorkhe1
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Posted on 10-23-12 5:26
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рддреЗрд╕реЛ рднрдП рдПрдХ рдкреЗрдЧ ( рднреЛрдбреНрдХрд╛ рд╡рд╛ рд░рдореН ) рдЬрддрд┐ рд╣рд╛рд▓реЗрд░ рдкрдХрд╛рдЙрджрд╛ рдХреЗ рд╣реЛрд▓рд╛ ( рд╡рд┐рдЪрд╛рд░ рдЧрд░реНрдиреБ рдирд┐ рдлреЗрд░реА рдЖрдЧреЛ рдХреЛ рд░рд╛рдХреЛ рдЖрдЙрд▓рд╛) Cooking show рдорд╛ рд╣рд╛рд▓реЗрдХреЛ рджреЗрдЦрд┐рдиреНрдЫ ?
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samvoo
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Posted on 10-23-12 8:39
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i prefer scotch brother...........i was thinking like magorkhe said.add 1 peg whiskey into kabab.......i will try tommorow brother......cheers and jai samvoo..
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randoms
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Posted on 10-24-12 1:42
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okay jai samvoo bro,
khali scotch jai samvoo garun ni, pheri haina bhane
jack daniels ni ramrai lagyo, ali soury taste bhayeko le malai mitho lagcha
paila ma ni scotch fan thiye.
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pearlalves
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Posted on 06-12-14 10:38
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Its the Nepalese mutton curry right :) My mom used to make it for us. I didn't know the recipe till I came across this thread
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magorkhe1
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Posted on 07-29-14 4:28
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I liked the momo masalaa , that we got from Nepal. Anybody tried adding alcohol on Kabaf/Pakku? Please share.
Last edited: 14-Aug-14 11:24 AM
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magorkhe1
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Posted on 09-04-15 11:13
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Dashai Tihar festival are coming soon. Improve your cooking skills specially kabaf. If you have grinder , use fresh jira and couple cardimum for flavor. Tired of eating Ausralian goat. It has more muscle / may be matured.
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