To prepare Takha, buffalo meat (mainly skin, flesh and cartilage from
the head, neck or, rarely, other parts) is cut into medium-sized pieces.
The meat is then fried in mustard oil and mixed with finely ground
spices. The mixture is then hard boiled for an hour or longer in plenty
of water. Usually, while preparing Takha, some extra amount of soup is
made and extracted for making Sanya Khuna. When frozen, Takha itself
should have almost equal parts of meat and soup jelly.
Ingredient
- Buff meat
- Water Garlic paste Salt to taste
- Mustard oil
- Cumin seeds / powder
- Turmeric powder
- Bay leaves
- Chha (leek)
- Coriander Jimbu
- Chopped onion
- Chopped spinach
- Buff meat
- Water Garlic paste Salt to taste
- Mustard oil
- Cumin seeds / powder
- Turmeric powder
- Bay leaves
- Chha (leek)
- Coriander Jimbu
- Chopped onion
- Chopped spinach
Method
- Boil meat in water until it becomes sticky. Or boil it in presser cooker.
- Add salt, giger, garli, cumin, hin (asafoetida), turmeric, coriander, onion, bay leaves and spinach, during boiling.
- Heat the oil in pan and put cumin seeds, chha (leek) and jimbu and pour it in meat stir it well.
- Boil it again for a while.
- Then place it in cold area for a whole night or refrigerate it
- It is ready to serve.
