Yummy Traditional : Non Veg
Showing posts with label Non Veg. Show all posts
Showing posts with label Non Veg. Show all posts

Katakat Recipe

katakat-recipe-with-step-by-step-photos


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 meat parts, 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.
              
taka-tak-recipe

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

                         
katakat
           
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 could 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 bunmutton magaz masala,bhuni kaleji masala,bhuni kaleji mixed

If you have tried this Katakat Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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taka-tak-recipe


Rinse and chop the organ


rinse-and-chop-organs


Take all the ingredients and prepare them all

                 
prepare-all-veggies


Heat up the water by adding ginger and garlic paste_Then put the brains into the water and cook them for 5-7 minutes
             
add-ginger-garlic-past-and-boil-the-brain


Drain the brains onto a colander
             
drain-the-brain-onto-colendar


Whisk the yogurt

                   
whisk-the-yogurt


Prepare ginger garlic water, which is very easy to make in 2-3 glasses of water 2 tbsp  ginger garlic paste and mix up well set aside 

             
prepare-ginger-garlic-water



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

           
add-ginger-garlic-water-to-the-organs

Bring it to boil first then reduce the heat to medium and cover the lid, Cook organs until water has evaporated 
                              
cook-the-offals
once-water-has-evaporated

Once the water dries out 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 

             
bring-it-to-boil-allow-cooking-with-tomato-and-onions


Until the water dries out 
         
cook_organs_with_veggies


Now add powdered spices to the  mixture

add-spices-to-the-organs


Stir to mix up the spices on low flame_Then start crushing with the help of a flattened spoon
            



Once they are crushed enough


once_they_crushed_enough

          
Then pour beaten yogurt into the kata kat along with green chilies, Mix them together_Constantly keep crushing until everything is well combined

          
add_yogurt_with_green_chillies


Now add ghee or butter to the mixture_stir to mix well_Then put the boiled brain into the pan 
                   
add_yogurt_to_the_mixture


Once again start crushing the brain with other crushed ingredients, Keep the flame low-medium_Add chopped and grated ginger and coriander leaves at the end sprinkle some garam masala_Again mix up them
                             
add_ginger_and_coriander


Katakat is ready

                
katakat_is_ready


Transfer to the serving plate or bowl

                   


Serve hot with lemon onion with roti or naan

               
serve_hot_with_roti_and_onion


Authentic Beef Rosh Recipe

                                                                      
                                                                             
authentic beef rosh recipe with step by step photos and video


Authentic Beef Rosh Recipe || Afghani Beef Rosh || How to Make Beef Rosh with step by step photos and Video

Rosh or Namkeen gosht is a traditional nonveg recipe that's one of the Peshawar and Balochistan cuisines and traditionally this recipe is prepared with lamb, salt fat, and potato in a clay pot on slow flame but here I made this Rosh with a beef bong,nali (marrow) bone a little ghee (add desi ghee if possible) whole gram masala, onion, lemon juice ginger garlic water, potato, and green chilies method of this recipe is to cook on slow flame until it is tender.  

Personally, I am the biggest fan of Peshawari cooking I have also shared recipes on my blog such as PESHAWARI CHAPLI KABAB, NAMKEEN GOSHTKABULI PULAO     

                                                        

beef rosh recipe


My Latest Beef Rosh Video:

Recipe Notes:

Beef: traditionally Rosh is prepared with lamb but can be used mutton and beef as a choice except for chicken and fish

Bones: I used big-size nali (marrow) bones, bones always make juicy and tasteful to any non-veg dishes. don’t skip using bones if you want to eat the flavored dish

Ginger Garlic Water: usually, ginger garlic isn’t added in this recipe but here I used some ginger garlic water to remove the unpleasant odor of meat. if you are okay with this then can be skipped ginger garlic water

Green Chili: I added some bullet green chilies to bring some flavor; here you can skip this if you are just crazy about authentic taste

Whole Spices: I added some whole spices to add some aroma. originally whole spices aren’t added in authentic Rosh recipes its up to you that use them in the recipe or skip  

Onion: I added ½ pcs of medium-sized onion so that some remained thickness in the gravy of Rosh otherwise its gravy consistency will remain thin

Potato: the potato is the main ingredient of the Rosh recipe, here I used red potato which is the best for the recipe.don’t use seasonal potato (naya aloo) as it is soft and quickly cooks it causing a spoiled Rosh taste after being mixed with the meat 

Salt: salt is the only main ingredient added to Rosh in the original recipe here I used Lahori salt. I would also recommend using pink salt or Lahori salt except for refined or sumandari namak (sea salt) which is sharp in taste 

                                                 

peshawari namkeen gosht

Lemon Juice: lemon juice is also the main ingredient of this recipe. this juice is added to Rosh to taste and for digestion. since lemon has an acidic property. that helps to quickly digest food without making gas in the belly and prevents indigestion

Ghee/Fat: An authentic Rosh recipe is used fat from lamb, mutton, or beef but here I add desi ghee instead of adding fat as we aren’t used to eating fat in our food even then you want an authentic taste that can use fat in the recipe. Additionally, I would recommend using desi ghee (pure ghee) 

Clay Pot: Originally Rosh isn’t cooked in a clay pot rather it is cooked in a heavy bottom base Patella on slow heat for a long time. but I personally like cooking in clay pots to bring earthly taste to recipes. I didn’t cook in my recipe since I haven’t enough large-size clay pots so I decided to cook in a pressure cooker you choose a pot of your choice but one thing keeps in mind the base should be heavy with Patella.

                                          
afghani beef rosh

You Might Like This:

Dhaba-style Mutton Karahi

Mutton White Karahi

Beef Harissa

Beef Magaz Nihari

Beef Haleem

If you have tried this Beef Rosh don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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how to make beef rosh

How to make Beef Rosh:

wash all the meat under the water, peel and cut the potatoes into big cube size

                                             

authentic beef rosh


in a pressure cooker add ghee and heat it add meat and start roasting it with ghee until its dry own water from this method meat odor gets went away 

                                    

rosh recipe

Keep stirring by adding cinnamon, black cardamom, black peppercorns, cloves, green cardamoms, onion, and salt 

                                         

peshawari beef rosh


Continuously keep stirring by adding lemon juice, and ginger garlic water. stir a little then add hot water along with the bones. 

                                                                     
afghani rosh


Bring it to a boil and add green chilies and potato chunks. let it cook on a slow flame for 2 hours.

                                                  
how to make beef rosh


Once cooked take the potatoes out on another plate     
 
                       
authentic beef rosh

A
nd stir a little at this stage can adjust the salt and check the gravy consistency if seems very thin turn the flame high for a while. occasionally keep checking in between so that gravy couldn’t dry. 

                                                        
beef rosh recipe

Place the potatoes back into the pan now no need to simmer  

                                                                          
beef rosh recipe

Transfer into the serving bowl 

                                                        

how to make beef rosh

Serve with TAWA NAAN OR  TANDOORI ROTI 

                                    

authentic beef rosh recipe

                                

Maghaz Masala Recipe


magaz-masala-recipe-with-step-by-step-photos

Maghaz  Masala Fry || Brain Masala || How to make a Bheja Fry with step-by-step photos and video... 

Maghaz Masala of the mutton brain, curry is the perfect, flavored, and delicious dish to prepare and relish during the rainy paired with naan or chapati

Brain Masala is a Pakistani dish made from the fried brain of a goat with spicy Masala to give it a perfect traditional taste. Brain Masala is also known as “Maghaz Masala” or “Bheja Fry” in Urdu. This recipe can be made with beef or lamb’s brain following the same recipe. Ingredients used to make Brain Masala onion (brown and paste), ginger/ garlic paste, tomato, red chili powder, turmeric powder, salt, coriander, and oil. 
                      
magaz-masala


My Latest Video Maghaz Masala Recipe:




This amazing Magaz Masala recipe is an excellent and healthy dish, as well as a popular dish which actually is used brain of goat, lamb, or cow, another well-known name, is Bheja Fry which is quite a common name in Pakistani hotels, and restaurants and roadsides restaurant or dhaba hotel
Brain Masala recipe can be served with Roti or Chapatti. This delightful Brain Masala recipe can be ready in minutes and is good to serve your family or guests. 
This an easy and simple recipe with the most fabulous taste you have ever tried to make at home from my recipe so let's begin
                                                      
brain masala


If you have tried this Maghaz Mas, don’t forget to rate the recipe. You can also follow me on social media

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magaz-masala


To prepare maghaz masala first we will boil the maghaz in the turmeric water

mutton-magaz



Take a medium pot pour water with turmeric powder, bring it to a boil then put brains in the water, boil it on high flame for around 5 minutes, drain them out in the colander, and remove the veins instantly, coarsely cut the brain keep aside


boil-the-magaz


Take all the ingredients and prepare them 

remove-the-skin-of-onion


Heat the oil and saute the onion for 5 minutes add cumin seeds and mix them well 

    saute-the-onion-with-zeera


    Now add ginger garlic paste and fry it with onion for a minute then add chopped tomatoes, and cook the tomatoes with onion on medium flame until turns soft


    put-ginger-garlic-paste-along-with-tomatoes-to-the-saute-onion

    Add all dry powder spices 


    add-powder-spice-to-the-masala


    Keep mixing by adding salt to the masala


    keep-mixing-by-adding-salt

    Now add grated ginger and chopped green chilies to the masala, stir to mix well, and splash some water to prevent stick masala from base 

    add-green-chillies-and-chopped-green-chillies
    stir-to-mix-well-masala


    Cook masala until oil comes on top 


    cook-masala-until-comes-on-top


    Add chopped maghaz to the cooked masala, stir to mix well maghaz with masala then add garam masala


    add-chopped-magaz-to-the-masala
    stir-to-mix-well-magaz


    Now add green chilies, and coriander leaves along with lemon juice then mix well with a light hand, simmer the maghaz masala for 2 minutes on a very low flame


    put-green-chillies-and-lemon-juice
    simmer-the-magaz


    Transfer to the serving dish/plate and serve hot with chapatiroti, and naan...

                             
    magaz-masala-is-done


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