Takha and Sanhyakhuna

Takha and Sanyakhuna Recipes:

    Hi everyone, today I want to share the recipe of one of the popular meat dish of Newar community. This is normally prepare for big gathering (Party) that last for several days like marriage, Guthi etc. This dish normally made in winter as it can be preserve for several days. If you have enough space in the refrigerator, it can be make in summer too. This is normally eaten with bitten rice but also goes well with steaming hot rice.

    For big gathering of hundred and thousands of people, it is normally cooked in big utensil call Jashi and for middle volume of gathering of couple hundred it is cook in phosi. I cannot give exact recipe for this volume as it is normally prepared by local chefs called Bhani. But for small size family and some guest’s get together, I am daring to write a recipe. I learned this recipe from my mom who used make Takha and Sanyakhuna with variety of meat, that we used to consume in the Nepal. She used to make this even with dried goat meat. I used to be a little helper for her but, I actually learnt to make it from my father in law. And here in USA, I prepared this recipe on my own putting together the experiences I had with them.

Ingredients:

1 lb. Goat meat with bones, skin and some fat too.
Handful of anchovies’
I bunch of spring onion/spring garlic
1 big bunch of coriander
2 table spoon of ginger garlic paste
Salt to taste
Pinch of asafetida (hing)
2 table spoon of cumin seed powder
2 table spoon of coriander powder
1 tea spoon of Turmeric powder
4 table spoon of Red chill powder
1 tea spoon of Meat masala or garam masala
2 tea spoon of cumin seeds
4 table spoon of vegetable oil / Mustard oil
2 bay leaves
Few cloves
4-5 Green cardamom
1 inch piece of cinnamon  

Procedure:

    In a 4 liter pressure cooker,  heat couple tea spoon oil and fry bay leaves, I tea spoon of cumin seed, cardamom, cinnamon and cloves and add meat and fry it for some time then add chopped green onion and green coriander. Add ginger garlic paste and all powder spices except of red chili powder. Add 2 liters of hot water and bring it to boil. To it add also table spoon of red chili powder. Pressures cook this in low medium heat for couple of hours. Cool down the cooker and open and see if the meat is sticky or not. If it is sticky then it is rightly cooked. Add some more hot water and boil it for some time. After 15 minutes of boiling, pour a bowl full of liquid portion in one bowl and rest with meat in another middle size bowl to set for takha.

    Now for Sanyakhuna, in small utensil heat some oil and fry anchovies’ till it is brown, then add that bowl of liquid to it. Add rest of red chili powder and lemon juice and boil for some time.  At this time you can alter spices by tasting. Pour this in the bowl too for setting. Finally heat a pan and add oil to it and fry rest of the cumin seeds till brown and pour sizzling hot oil over the both the bowl. Let it cool and refrigerate overnight. It should be ready to serve.  TRY it for yourself and ENJOY.