Katakat Recipe | Taka Tak Recipe || How to Make Katakat with step-by-step photos
Taka tak or Katakat is a delicious, spiced, and relish offal dish, Katakat or taka
tak is a special meat dish popular throughout Pakistan. It is a dish originating
from Karachi, Pakistan_ This is also called street food
kata-kat is a traditional dish made with a combination of
different parts of meat, typically offal, such as kidneys, brain, testicles,
hearts, liver, and lungs. The meat is combined with various spices such as
coriander, ginger, chilis, and garam masala, along with tomatoes, and onions_ It
is then cooked on a griddle and served with paratha or roti bread on the side.
The
dish's name is an onomatopoeia from the sound of the two sharp blades that hit
the griddle as they cut up the meat. It is still an open question whether the
correct name is kata-kat or taka-tak_Kata Kat uses a flatter version of Karahi
as a griddle and two flat short-handled Karahi spatulas or implements resembling
Putty knives as cutting and stir-frying devices
But here I brought some changes in cooking kata kat, I used a simple pan along with 2 wooden flat spoons, that helped to chop organs into
tiny-sized, not use any griddle, nor any specific pan or pot, to tell this
dish can be prepared in a regular pot or pan
But if you want to have some fun
or desire you can use an ample griddle with a sharp blade cutter which will help in
chopping. By the way, you can also check out my other offal recipes
on the blog gurda masala,kaleji bun, mutton magaz
masala,bhuni
kaleji masala,bhuni
kaleji mixed
Rinse and chop the organ
Take all ingredients and prepare them all
Heat up the water by adding ginger and garlic paste_Then put the brains into the water and cook them for 5-7 minutes
Drain the brains onto a colander
Whisk the yogurt
Prepare ginger garlic water, which is very easy to make in 2-3 glasses
of water_put 2 tbsp ginger garlic paste
and mix up well set aside
Take a pot/pan and transfer hearts and kidneys to the pot then
pour as much ginger and garlic water as they are sinking in the water
Bring it to boil first then reduce the heat to medium and
cover the lid, Cook organs until water has evaporated
Once the water dries out then add chopped onion and tomatoes to
the pan_ mix up well and then add the remaining ginger-garlic water
Bring it to a boil then again cover the lid and let it cook
with tomato and onion
Until the water dries out
Now add powdered spices to the mixture
Stir to mix up the spices on low flame_Then starts crushing with the help of a flattened spoon
Once they are crushed enough
Then pour beaten yogurt into the kata kat along with green chilies, Mix them together_
Now add ghee or butter to the mixture_stir to mix well_Then put the boiled brain into the pan
And once again start
crushing the brain with other crushed ingredients, Keep the flame low-medium_Add chopped and grated ginger and coriander leaves_Towards the end sprinkle some garam masala_Again mix up them
Katakat is ready
Transfer to the serving plate or bowl
Katakat is a delicious, spiced offal dish, Katakat or taka tak
is a special meat dish popular throughout Pakistan. It is a dish originating
from Karachi, Pakistan...
Ingredients:
- 2, hearts chopped
- 4, kidneys
- 2, brains
- 1 cup, onion chopped
- 2 medium-sized, tomatoes chopped
- 1 tbsp, fresh coriander chopped
- 4-5, green chilies
- 1 tsp, ginger garlic
- 1 tbsp, ginger grated
- 150g, ghee/butter
- 150g, homemade
yogurt
- 2 cups, ginger garlic water
Powder Spices:
- 1 ½ tsp, red chili powder
- 1 tsp, black pepper
- Salt to taste
- 1 tsp, cumin powder
- ½ tsp,garam masala
- ½ tsp, turmeric powder
How to Make Taka Tak?
- Rinse and chop the organ
- Take all ingredients and prepare them all
- Heat up the water by adding ginger garlic paste then put the brains into the water cook them for 5-7 minutes drain the brains onto a colander
- Whisk the yogurt
- Prepare ginger garlic water, very easy to make in 2-3 glasses of water Put 2 tbsp ginger garlic paste and mix up well set aside
- Take a pot/pan and transfer hearts and kidneys to the pot then pour as much ginger and garlic water as they are sinking in the water
- Bring it to a boil first then reduce the heat to medium and cover the lid
- Cook organs until water has evaporated
- Note: don’t throw the water otherwise all nutrition of organs will be waste
- Once the water dries out then add chopped onion and tomatoes to the pan_mix up well
- Then add the remaining ginger-garlic water
- Bring it to a boil then again cover the lid and let it cook with tomato and onion until water dries out
- Now add powder spices red chili powder, salt, turmeric powder, coriander powder, cumin powder, and black pepper
- Stir to mix up the spices on low flame then starts crushing with the help of flattened the spoon
- Once they are crushed enough
- Then pour beaten yogurt into the mixture along with green chilies
- Mix them together
- Constantly keep crushing until everything is well combined
- Now add ghee or butter to the mixture
- stir to mix well
- Then put the boiled brain into the pan and once again starts crushing the brain with other crushed ingredients
- Keep the flame low-medium
- Add chopped and grated ginger and coriander leaves
- Keep mixing besides adding ingredients
- Toward the end sprinkle some garam masala
- Again mix up them
- Katakat is ready
- Transfer to the serving plate or bowl
- And serve hot with lemon onion with roti or naan
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