Paya By Chef Fauzia Recipe

Paya By Chef Fauzia Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Beef & Mutton Recipes.


7405 Views 2 Comments

0:10
To Prep
1:00
To Cook
4
Servings

2 large Cow Trotters (Payay) (ask butcher to cut in 2/3 inch pieces.)
2 cups Plain Yogurt
1 tbsp. Red Chilli Powder (Pisi Lal Mirch)
2 ½ tbsp. Coriander Powder (Pisa Dhania)
½ tbsp. of Turmeric Powder (Pisi Haldi)
1 tbsp. Garam Masala Powder
½ tbsp. Ginger Paste (Pisi Adrak)
½ tbsp. Garlic Paste (Pisa Lehsan)
Another 2 bulbs of Garlic (Lehsan) (peeled)
Lemon JuIce (from 2 Lemons)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)(for garnish)
4 Green Chillies (Hari Mirch) (chopped) (for garnish)
2 Onions (thinly slIced)
Salt (to taste)
2 cups of Dalda Banaspati or any other Cooking Oil


How to make Paya By Chef Fauzia



Wash and clean trotters well, remove any hair. In a large saucepan (that can hold 5 pounds of cooked rice), add trotters, 2 whole garlic bulbs, and enough water to cover them. Boil on medium heat for about 5 to 6 hours. During this process if you see that water is not enough and trotters are not yet absolutely tender, add in some more boiling water (do not put cold water.)

When trotters become tender and about 4 or 5 cups of soup is left, remove from heat. Discard all big bones; before discarding remove all soft geletine and bone marrow. Set this and small bones aside, strain all of the soup through a fine sieve.

Put banaspati or oil in the same pan and fry onions until brown on medium heat. Remove onions only from oil and grind them. Mix onion paste, plain yogurt, salt, and all dry spices, put them into the saucepan containing the banaspati.

Keep stirring until all water of the yogurt dries up; add trotters and soup. Place the pan on a heavy griddle or tava and put on low hear for atleast one hour.

When soup thickens, remove from heat. Add lemon juice. Serve while it is hot, garnish with coriander leaves and green chillies.
Wash and clean trotters well, remove any hair. In a large saucepan (that can hold 5 pounds of cooked rice), add trotters, 2 whole garlic bulbs, and enough water to cover them. Boil on medium heat for about 5 to 6 hours. During this process if you see that water is not enough and trotters are not yet absolutely tender, add in some more boiling water (do not put cold water.)

When trotters become tender and about 4 or 5 cups of soup is left, remove from heat. Discard all big bones; before discarding remove all soft geletine and bone marrow. Set this and small bones aside, strain all of the soup through a fine sieve.

Put banaspati or oil in the same pan and fry onions until brown on medium heat. Remove onions only from oil and grind them. Mix onion paste, plain yogurt, salt, and all dry spices, put them into the saucepan containing the banaspati.

Keep stirring until all water of the yogurt dries up; add trotters and soup. Place the pan on a heavy griddle or tava and put on low hear for atleast one hour.

When soup thickens, remove from heat. Add lemon juice. Serve while it is hot, garnish with coriander leaves and green chillies.

Chef Fauzia Posted By: asma, Karachi

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Reviews & Comments (2)

Laila - Lahore Mar 08, 2017
I like paya by chef fauzia and other beef & mutton recipes because they are so tasty that if you eat it once, you would not forget its taste. You would keep asking for more.
Raziya Abbas - Lahore Aug 18, 2016
I have not seen chef fauzia in any television program but in my opinion, she is a wonderful chef . I have consulted several dishes from her given recipes. I found them perfect and authentic , even more carefully described as compared to other chefs.
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