Posted by: NALAPANI October 19, 2012
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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.
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.