| Username |
Post |
| joie de vivre |
Posted
on 24-Jan-02 10:45 AM
My husband’s always going on about how delicious khasi ko pakkhu (or maybe it’s bakkhu, not too sure) is. He thinks it’s traditionally cooked in a thick copper pot without adding any water. I’ve got the copper pot but no recipe. Can anyone help?
Also, I’ve a suspicion that the supposedly khasi meat that’s available at the local Indian grocery store is actually boka meat. Has anyone tried substituting khasi with lamb meat? If you have, let me know how that works out.
Ta.
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| sunakhari |
Posted
on 24-Jan-02 10:50 AM
I actually buy my khasi ko masu from a halal place and there is no boka smell whatsoever. They even understand MUTTON :).
Well paakku is just slow cooked masu with lotsa masala and then no wonder. Kamti aach ma pakaunu parcha kya...mostly din bhari. I once made it but I don't know if thats the 'REAL' way of making it.
Ginger, garlic, cumin, coriander, salt, khorsani were the ingredients. (No garam masala) and then just pakako pakakai garney.
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| sunakhari |
Posted
on 24-Jan-02 10:51 AM
and then no wonder.....
hahaha don't ask me what I meant by that. Kaamchor bhako - hattar ma k k lekhchu lekhchu.
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| joie de vivre |
Posted
on 24-Jan-02 11:04 AM
sounds simple enough, sunakhari. I'll give it a shot as soon as I find a hallal shop. Thanks.
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| Pratima |
Posted
on 25-Jan-02 04:55 PM
When you make pakku, you have to marinate meat with oil, cumin, ginger, garlic, chilli powder and salt and set aside for couple of hours. Then you can slow cook it for almost whole day. I usually add supari so that the meat gets tender. You have to add lot more masala than you normally do. It is really good.
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