Buffalo Sukuti Sandheko is a spicy and savory Nepali dish made with buffalo dry meat marinated in a flavorful spicy sauce.
Ingredients
Sauce
- 100gchili flakes (mild spicy)
- 150mLpure mustard oil
- 3tbspginger garlic paste
- 2tbsproasted cumin powder
- 1tbspsalt
Buffalo Sukuti
- 500gbuffalo dry meat
- 1Lwater
- 1piecelarge stick fresh garlic (long strip cut)
- 25gginger (julienne cut for garnish)
How to make Buffalo Sukuti Sandheko
Sauce Preparation
In a large saucepan, heat the mustard oil.
Once the oil is hot, pour it over the chili flakes and add ginger garlic paste, roasted cumin powder, and salt. Allow it to cool for a minimum of 30 minutes in the chiller.
Buffalo Sukuti Preparation
Boil the buffalo dry meat in water until it softens and becomes tender.
Shred the softened meat into small pieces by pulling it apart or cutting it.
Add 3-4 tablespoons of the prepared sauce to the shredded meat. Also, add ginger and fresh garlic leaves, then mix well before serving.
FAQS
How do I prepare Buffalo Sukuti Sandheko for a gluten-free diet?
Buffalo Sukuti Sandheko is naturally gluten-free as it primarily consists of buffalo dry meat and spices. However, ensure that the mustard oil and any additional ingredients you use are certified gluten-free to avoid cross-contamination.
What can I substitute for buffalo dry meat in Buffalo Sukuti Sandheko?
If you can't find buffalo dry meat, you can substitute it with beef jerky or dried lamb. For a vegetarian option, consider using jackfruit or mushrooms, which can mimic the texture when shredded.
How should I store leftover Buffalo Sukuti Sandheko?
Store any leftover Buffalo Sukuti Sandheko in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, but it's best to consume it fresh for optimal flavor.
What are some good side dishes to pair with Buffalo Sukuti Sandheko?
Buffalo Sukuti Sandheko pairs well with steamed rice, flatbreads like roti or naan, and a side of pickled vegetables. You can also serve it with a fresh salad to balance the spiciness.
What is the cooking process for making Buffalo Sukuti Sandheko?
To make Buffalo Sukuti Sandheko, start by heating mustard oil and mixing it with chili flakes, ginger garlic paste, roasted cumin powder, and salt. Let the mixture cool. Then, boil the buffalo dry meat until tender, shred it, and mix it with the prepared sauce, fresh garlic, and ginger before serving.
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