Chicken takatak — the name sounds interesting and also the recipe and the final preparation of the chicken dish which I will brief you today. The name takatak denotes the sound of the spatula hitting the hot plate or griddle and breaking the food into smaller chunks while they are being cooked with aromatic spices and herbs. Takatak is the rhythm of chopping.
Takatak is a popular local food preparation originating mainly from India or Pakistan and is a common sight as a street food serving an array of dishes. Usually the customers can choose the meats they want and the cook will toss and chop them with spatula along with onion tomato mixture and spices with a generous serving of fresh cilantro on top.
Chicken takatak
Serves 2
Ingredients
Boneless chicken 500g
Oil 3tbsp
Cumin 1tsp
Onion, sliced 2 no
Ginger, chopped 2 tbsp
Garlic, chopped 5-6 cloves
Green chilli 2-3 no
Coriander powder 1 tbsp
Turmeric 2 tsp
Capsicum 1 no
Tomato, chopped 2 no
Garam masala 1 tsp
Salt to taste
Dry fenugreek leaves 2 tbsp
Cream 2 tbsp
Coriander leaves chopped 4 tbsp
Method
Heat oil in a shallow hot plate or a wok over medium heat.
Add cumin seeds and fry till they splutter or turn dark brown, add onion and continue to stir.
Add ginger, garlic and green chilli and continue to cook for another 2 minutes.
Add dices of chicken and add coriander powder and turmeric powder, tomato and seasoning.
Continue to chop and turn the mixture to cook evenly and cut into smaller dices.
Sprinkle some moisture as the mixture starts to stick to the hot plate.
Once the chicken is cooked, add diced capsicum and adjust the seasoning, finish with cream.
Sprinkle garam masala on top and chopped coriander leaves.
Serve hot with choice of bread.
Note: You can add green peas also to the above recipe and you can replace chicken with lamb as per your choice. Vegetarians can replace the chicken with cottage cheese or two or more vegetables to make the vegetable takatak.
The royal fruit
Pomegranate has long been cultivated and grown throughout the Mediterranean region. Pomegranate is native to Persia and is also widely grown in India and drier parts of Southeast Asia. Due to the fruit’s princely blossom crown, it has gained distinction as a royal fruit. Many studies show that the pomegranate is one of the most nutrient-dense foods for overall good health.
This antioxidant-rich fruit has been referred as a symbol of fertility and eternal life. Pomegranates are used in cooking, baking, juice making, smoothies and mocktails recipes or simply consumed as a fruit.
Pomegranates prefer a mild-temperate to subtropical climate and are naturally adapted to regions with cool winters and hot summers. A humid climate adversely affects the formation of fruit. The pomegranate is a neat, rounded shrub or small tree that averages a height of 12 to 16ft. A glass of pomegranate juice has more antioxidants than green tea, blueberries, and cranberries.
Seeding a pomegranate
Cut the crown (protruding blossom end) off the pomegranate, removing with it some of the pale-yellow pith. Take care not to pierce the seeds within.
Lightly score the skin in quarters from stem to crown end.
Immerse the scored fruit in a large bowl of cool water and soak for five minutes. Holding the fruit under water, break sections apart with your fingers, separating the seeds from membrane. The seeds will sink to the bottom of the bowl.
Discard skin and membrane, Drain the seeds and dry on paper towels.
Refrigerate in an air tight container for later use.
Pomegranate
and apple salad
Ingredients
Pomegranate 1 no
Green apple 1 no
Red apple 1 no
Mint leaves few sprigs
Lemon juice 2 tbsp
Honey 2 tbsp
Salt to taste
Black pepper crushed to taste
Method
Deseed pomegranate and keep aside.
Wash and cut the apples in small dice, almost same size as that of pomegranate seed.
In a mixing bowl, combine the lemon juice, chopped mint leaves, honey, salt and black pepper and mix well to make a salad dressing.
Add pomegranate and diced apples in the prepared dressing and toss gently using a spatula.
Place the prepared salad in a serving bowl.
Drizzle the remaining salad dressing on top.
Garnish with lemon slices and mint leaves, serve cold.
l Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]
Chicken takatak.
