Paya is a very traditional dish and it used to be cooked on sigdi in earlier days, it was said and it stays to to be a fact dat the more its cooked the more delicious it turns out to be.Slow cooking actually allows the bone to give out its juices and flavours.Now though sigdi has been replaced by gas stoves and pressure cookers have made cooking hell lot faster my recipie holds its roots and ensures you a yummy feast!!!!
INGREDIENTS
6 Paya (washed and each paya cut into 4 pcs)
1 cup curd
1 cup milk
2 onions whole
Whole garam masala (2 bay leaves, 4 green cardamon, 1 black cardamon, 1 stick cinnamon, 4 cloves, 1 tspn jeera)
2 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn jeera dhania powder
1 tspn garam masala powder
1 tbspn haldi powder
2 tbspn wheat flour diluted in water
3 tbspn oil
1 tbspn ghee
Salt to taste
METHOD
Step1 - In a pressure cooker add paya, 2 cups water, 2 whole onions, 1 tspn haldi, 1 tbspn ginger garlic paste and half of whole garam masala.Cook on high heat till 3 whistle then lower the heat and cook for another 20mins.
Step2-Open the cooker and remove the whole onion and grind it to paste.
Step3 - In a pan heat oil and add the remaining whole garam masala when it crackels add the pureed onions and all the dry masala, Saute while you add little by little curd, till oil seprates.
STEP4-Now add this to the cooker with paya and bring everything to a gentel boil, Add in the diluted flour and freshly chopped corriender, mix and pressure cook it till one whistle.
Step5 - Now add in the milk and mix well.Heat ghee in a pan and add 1 tspn of chilly powder add this to the gravy.
Serve hot!!!!
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